Camp And RV Cook

Friday, April 10, 2026

Spring Loaded RV & Camping

Grab these camp tested recipes for cooking inside and out, camping and RV, glamping to tenting, soup to nuts. Questions? Comments? Recipes to share? Email janetgroene@yahoo.com

Big or small galley, inside or the great outdoors, we've got you covered for great meals with minimum mess and maximum yum.

Camping & RV Recipe of the Week

Bathed In Butter Bar Cookies

Make these buttery beauties by the carload in disposable baking pans and cut them in squares as needed. They are great travelers.

1 yellow cake mix

1 ½ cups quick-cooking oats

1 stick butter

2 eggs

10 to 12-ounce bottle butterscotch ice cream topping

12-ounce package chocolate chips

1 cup chopped nuts nuts

Spray two 8 X 8-inch baking pans and heat the oven to 350 F. In a large bowl cut butter into the dry cake mix and oats until it’s mealy. Reserve 1 1/4 cups. Press remaining crumb mixture into pans to form two crusts. Bake 4 minutes.

Whisk eggs and butterscotch topping. Put half over crusts in each pan. Mix chocolate chips and nuts with reserved crumb mixture and sprinkle evenly over pans. Cut and serve or wrap individually. Keep cool and refrigerate after the first day,

VEGETARIAN DISH OF THE WEEK

Poached Chili Eggs

2 cans vegetarian chili with beans (mild, medium or hot)

1/4 cup robust red wine (optional)

1 can low sodium diced tomatoes with onion and green pepper

4 to 6 eggs

Sour cream

Scallions

In a large skillet, combine chili, wine and tomatoes. Over medium heat, bring to a shimmering simmer. With the back of a big spoon make indentations in the chili. Break eggs one at a time into a saucer and slide one into each indentation. Cover and cook over low heat 3-5 minutes to poach eggs to taste. Serve in soup plates as is or over rice, noodles or crushed croutons.

We tell our story start to end, warts and all, from brave beginning to happy ending when we became part-timers again. We traveled full-time for 10 great years,, making a living as a travelwriter/ photographer team.

Do you dream of living and traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Sell possessions or put them in storage? Too young to retire? See ways to make a living anywhere. Kids on board? We cover home schooling. Need an exit strategy? The time may come to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEkq

PANTRY MEAL OF THE WEEK

No fresh food? No time to cook? Keep these ingredients together in your back-up pantry and throw them together for an emergency. To avoid sodium overload, buy vegetables and tomatoes in low sodium labels.

See more recipes that require no fresh ingredients. Survival Food Handbook is written for campers, sailors, truckers and RV travelers who have limited room for provisions.

Beef ‘n Barley Burgoo

2 cans, 12 ounces each, roast beef with gravy

2 beef bouillon cubes

6 cups water

1 cup quick-cooking barley

2 cans, 15 or 16 ounces each, chunky mixed vegetables, drained

2 cans, 15 ounces each, diced tomatoes with celery, onion and pepper

Hot sauce (optional)

Put the beef and gravy in a large pot, breaking up the beef. Add the water, bring to a boil and stir in barley. Cover and simmer over low heat until the barley is puffed and tender. Stir in vegetables, heat through and serve. Pass the hot sauce on the table. Serves 16 to 8.

Be prepared for delays, breakdows, a campground evacuation, refrigerator failure, supply chain interruptions, civil disturbances, road closures. http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids? A month in a remote fish camp? A two-week power outage? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients.

Campers have limited space for emergency food. Survival Food Handbook is for campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar by buying staples you will use and rotate. http://amzn.to/1WdYqbe

POTLUCK DISH OF THE WEEK

Mexicali Casa-role

This recipe is easily multiplied. Canned tamales come in many brands and flavors.

3 cans tamales

28-ounce can low sodium diced tomatoes

2 cans, 12 ounces each, low sodium corn with green and red pepper, drained

Small can sliced ripe olives, drained

½ cup stuffed green olives, chopped

I package Jiffy cornbread mix

Egg, milk for cornbread mix

1 cup grated Cheddar cheese

Minced cilantro

Arrange tamales in a greased pan and top with tomatoes, corn and olives. Bake 10 -12 minutes at 400 degrees, then drizzle with cornbread mix, prepared according to package directions. Bake until cornbread is golden brown. Remove from oven, sprinkle with cheese and let cheese melt. Serve at once or keep warm. Shower with minced cilantro. Serves 12.

LIFESAVER SAUCE OF THE WEEK

Do you need to add flair and flavor to a so-so camp meat or vegetable? Whip up a sauce that makes you look like a gourmet cook.

Pineapple Mustard Sauce

Good on Spam, ham, pork, chicken, sweet potatoes, fried rice, toasted cheese sandwiches or quiche. Use sparingly. Just a dab will do.

1 jar pineapple ice cream topping

1 jar (10-12 ounces) apple jelly

1/4 cup spicy mustard (or more to taste)

Heat together, stirring until it’s smooth and blended. Serve warm.

FOIL MEAL OF THE WEEK

Hash Stack

Form a big, round "kiss". Pinch and twist foil at the top to seal

Large sweet onion

1 can corned beef hash

Large green pepper, seeded

Large tomato

French fried onions

Cheese optional

Generously grease centers of four sheets of foil. Cut four slices from the whole onion and place on the foil. Top with a slice from the whole green pepper. Divide hash among the four pepper “rings”, pressing to fill the ring with an even layer of hash. Top with a slice of tomato and a tuft of French fried onions plus some grated cheese if you like.

Bring four corners of the foil together and twist to seal the packet and to form a handle. Place this “kiss” on a grate, onion side down, over medium coals and heat slowly but thoroughly. Vegetables should be crisp-tender and hash thoroughly hot. Open carefully to avoid steam and eat out of the foil.

COOKING ABOARD YOUR RV

For yourself or a gift, Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grate.

https://amzn.to/3nNndWY

SCROLL DOWN TO SEE SAMPLES OF PAST POSTS

Never miss another recipe. I'll send you a quick email each time new posts go up here. Email janetgroene@yahoo.com and put RV Yes in the topic line. Your email will never be sold nor shared.

Friday, April 03, 2026

Campfire & RV Cuisine

CAMP & RV COOKING IDEAS FOR APRIL

Camping & RV Recipe of the Week

Popeye Turkey Burgers

1 box turkey flavor stuffing mix

2 pounds ground turkey

10-ounce bag or box chopped spinach

Milk, broth, evaporated milk or light cream

Put stuffing mix in a plastic bag and crush coarsely. Thaw spinach and squeeze it dry. In a large bowl mix ground turkey, stuffing, the seasoning packet and spinach with enough liquid to make it come together. Form into patties and fry or grill until burgers test done (185F for turkey.) Serve as a knife-and-fork meal or in buns with lettuce, tomato, cheese and the works.

Cook’s note: Working with raw meat calls for extra food safety awareness in camp when running water is in short supply. Put all ingredients in a 2-gallon size zip-top bag and knead until well mixed. Make patties and discard bag. Use disposable kitchen gloves to handle raw meat.

See Boat Cook for more of Janet Groene’s galley-ready recipes and tips that save space, time, water and fuel.

MAKE AHEAD DISH OF THE WEEK

Pork Patties with Sassy Sauce

This recipe is easily multiplied.

1 ½ pounds ground pork

Medium onion, diced fine

1/4 teaspoon ground nutmeg

½ teaspoon each salt, pepper

2/3 cup evaporated milk

1 cup dry bread crumbs

Oil for frying

8-ounce can tomato sauce

1 cup mild salsa

Juice of half a lemon

3 tablespoons prepared horseradish

1 tablespoon drained capers

Mix thoroughly the pork, onion, nutmeg, salt, pepper, evaporated milk and bread crumbs.

Make six patties and fry in hot oil until pork tests done at 165F. Remove patties and cool. Add tomato sauce, salsa, capers, lemon juice and horseradish to pan juices and cook, scraping up brown bits from the pan. Cook over high heat until excess moisture is reduced.

Cool the sauce and package with cooled patties. Freeze. In camp , heat patties and sauce. Plate with ½ cup hot, cooked rice or other starch per portion.

WHEN FOOD EMERGENCIES HAPPEN

How much food will you need for a week in the woods for two adults and two kids? A month in a remote camp? Two weeks in a national park? See Survival Food Handbook for lists, tips on buying, stowing and preparing recipes that need no fresh ingredients. Be prepared for delays, refrigerator failure, supply chain interruptions and the unexpected. http://amzn.to/1WdYqbe

Campers have limited storage space for emergency food. Survival Food Handbook is written just for van campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish. Keep a few emergency meals on hand in case there is a sudden evacuation, breakdown shelter-in-place order or other unplanned speed bump on your journey. http://amzn.to/1WdYqbe

VEGETARIAN Dish of the Week

Creole Cabbage

14-ounce package shredded cabbage for coleslaw OR

Medium cabbage, coarsely shredded

2 tablespoons vegetable oil

Medium onion, diced

1 each green and red peppers,, seeded and diced

28-ounce can diced tomatoes

3 tablespoons flour

1 teaspoon sugar

1/8 teaspoon cayenne pepper

Small can (2/3 cup) evaporated milk

About 2 cups cottage cheese

Freshly ground pepper

Stir-fry cabbage, onion and peppers in hot oil until limp. Drain tomatoes, saving juice. Add tomatoes to the pan and whisk flour, cayenne and sugar into the juice. Add to the cabbage over medium heat until it thickens. Then stir in evaporated milk and additional milk or water if it’s too thick. Heat well but do not boil. Spoon into four rimmed plates and use an ice cream scoop to top each with a snowball of cottage cheese. Pass the pepper mill.

BLACK POT Recipe of the Week

Outdoor cooking requires an attentive cook to deal with different fuels, wind and pots that may be thick or thin, open or lidded. Check and stir often. Replenish water in the pot or fuel in the fire as needed. This pot can be ready quickly, or simmer it all day if you tend it right.

Make it by the quart, gallon or barrel

Piquant Pinto Beans

4 thick slices bacon, cut up

4 large ribs celery, thinly sliced

Large carrot, chopped fine

Large onion, diced

1 each red and green peppers, seeded and diced

1 tablespoon minced garlic

1 cup water

2 beef or chicken flavor bouillon cubes

28-ounce can diced tomatoes

½ cup molasses

1 cup ketchup

6 cans pinto beans, undrained

Salt if needed

Tabasco

Fry out bacon and gradually stir vegetables and garlic into the fat. Add water and bouillon. Stir to dissolve bouillon. When vegetables are tender, continue simmering over a low fire while flavors blend. Add water as needed. About 20 minutes before serving, stir in molasses, ketchup and beans.

Add salt, water or broth as needed . Serve as is or over rice. Pass the Tabasco sauce. Makes about 20 portions and more if served with rice.

LIFESAVER SAUCE OF THE WEEK

Honey Mustard Gravy

Add a last minute zing to burgers, vegetables or casseroles. This sauce is also good on boiled potatoes or onions, split biscuits or a western omelet.

½ stick butter

1 tablespoon spicy mustard

1/3 cup honey

1 cup sour cream

Heat gently until smooth and spoon sparingly over hot food.

COOKING ABOARD YOUR RV

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CAMPGROUND POTLUCK

Pleasing PEAnut Salad

This colorful, crunchy side dish can be served in lettuce cups, or just present it in a big bowl put it on the buffet table.

5 to 6 cups green peas, thawed

2 cups thin-sliced celery

Large sweet onion, cut in crescents

½ cup each bottled Italian dressing and mayonnaise

2 cups dry roasted peanuts

Mix everything but the peanuts and chill. Just before serving, fold in peanuts, saving some for a topping. Bring a draining spoon for serving. Makes about 20 servings..

DESSERT OF THE WEEK

Peachy Praline Parfaits

1 store-bought or homemade angel cake loaf or pound cake

1 can peaches, drained and diced

½ cup each brown sugar and evaporated milk

1 tablespoon real butter

1 teaspoon vanilla extract

½ teaspoon lemon extract

1 tub of whipped topping

1/2 cup (or more to taste) broken pecans

Drain and dice peaches. (The juice can make fruit punch.) Cut cake into bite size. Heat and stir brown sugar and evaporated milk until sugar dissolves and mixture thickens somewhat. Stir in butter, pecans, peaches and extracts. Create parfaits by alternating layers of cake bites, sauce and whipped topping.

WHAT IS FULL-TIME RV LIVING REALLY LIKE?

Our whole story, start to end, warts and all.....
We full-timed for 10 great years.

Do you dream of living and traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See our chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when it's time to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEkq

SCROLL DOWN TO SEE SAMPLES OF PAST POSTS

IF YOU WANT A QUICK POKE WHEN NEW, updated, corrected POSTS GO UP HERE, EMAIL JANETGROENE@YAHOO.COM AND PUT RV YES IN THE TOPIC LINE. YOUR EMAIL WILL NEVER BE SOLD NOR SHARED.

Friday, March 27, 2026

RV Campers, Glampers Cook Smart & Simple

CAMPSITE RECIPE OF THE WEEK

Peachy Prune Pecan Chicken

This sweet, snappy chicken dish cooks in a skillet. Children love it for its sweet taste; camp chefs love its one-burner simplicity

6 portions boneless, skinless chicken

2 tablespoons butter

6-ounce package long grain and wild rice mix

2 tablespoons raisins

8 dried plums, aka prunes, snipped in small pieces

12-ounce can peach nectar

Water

1/2 cup pecan pieces

Melt butter in a large, deep skillet and brown chicken pieces. Stir in wild rice mix, flavor packet, raisins and prunes to coat with pan drippings. Add water to nectar to make 2 1/4 cups liquid.

Bring to a boil, cover skillet tightly and cook over low-medium heat 30 minutes until rice is tender. Chicken should test 175 degrees for doneness. Sprinkle with pecans. Serves 6.

Campground Potluck Recipe of the Week

Oh No (Not Another Rice and Chicken Casserole)

If you make this in a disposable foil casserole, there are no dishes to wash. For safer handling of a floppy foil container, place the casserole on a cookie sheet before baking.

This recipe serves 10

1 rotisserie chicken OR

2 cans chunk chicken

3 cups long-grain raw rice

15-ounce can diced carrots, drained

15-ounce can short-cut green beans, drained

1 packet vegetable soup mix such as Knorr’s

6 cups water

Topping suggestion: cornflake crumbs, fine diced Roma tomatoes, chopped salad olives or tender celery leaves.

Set the oven for 350 degrees and spray a deep, 9 X 13-inch casserole. Cut up meat from the chicken and mix chicken and raw rice in the baking pan with carrots and green beans. Sprinkle evenly with soup mix and pour water over all. Cover with foil and bake 40-50 minutes at 350 F until rice is tender and water is absorbed. Uncover, garnish and serve at once. Makes 10 potluck portions.

Cook’s note: the chicken carcass can be discarded, or boil it to make broth. In any case, don’t throw bones in the campfire or leave them it where animals can get them.

GIVE THE GIFT OF FREEDOM TO a suddenly single, an empty nester or a new retiree

We tell our story, start to end, warts and all.....
We full-timed for 10 great years.

Do you dream of living and traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Sell possessions or put them in storage? Too young to retire? See our chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when the time comes to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEkq

LIFESAVER SAUCE OF THE WEEK

Sweet ‘n Sour Sauce

When fish sticks are all the budget allows, or the chops turned out a bit dry, or the boiled carrots need new zing, this zesty sauce saves the day. Soy sauce, even the “less sodium” type, is salty. Add salt only to taste.

Small onion, diced fine

1 tablespoon butter or vegetable oil

2 tablespoon each soy sauce and red wine vinegar

3 tablespoons sugar

½ teaspoon powdered ginger

½ cup water or more as needed

1 tablespoon cornstarch

Sizzle the onion in hot fat until it’s crisp tender. Whisk soy sauce, vinegar, sugar, ginger, cornstarch and water. Stir into pan until it thickens. If it’s too thick, add water teaspoon by teaspoon, Spoon hot over cooked fish, meat, spring rolls or a big bowl of fresh torn spinach. .Makes a scant cup of sauce. The recipe is easily doubled.

MAKE AHEAD DISH OF THE WEEK

Beef Stew Olivia

3 to 3 ½ pounds beef stew meat in bite size

½ cup flour mixed with 1 teaspoon each salt and ground pepper

1/4 cup olive oil

Heaping tablespoon minced garlic

1 cup water

1 teaspoon beef or chicken bouillon

10-ounce jar sliced stuffed olives, well drained

Dredge beef pieces in seasoned flour. Discard excess flour. Brown beef in olive oil, gradually adding garlic. Add water and bouillon, bring to a boil and stir to dissolve bouillon. Cover and cook over low medium heat until beef is tender. Add water if needed.

Stir in olives and heat through to serve now. Or cool and package for the freezer, allowing ½ to 1 cupful per portion.

In camp, thaw and heat stew to serve over rice noodles, pasta, biscuits,, toast or potatoes.

BONUS RECIPE

Cheesy Cornmeal Dumplings

Here’s a change from the same ol’ side dish or rice, pasta or potatoes.

4 cups water

4 teaspoons powdered chicken bouillon

2/3 cup each yellow cornmeal and flour

1/4 stick butter, softened

2 teaspoons baking powder

3 tablespoons grated hard cheese such as Parmesan

2 teaspoons dried parsley flakes

Milk or water

Heat 4cups water water with bouillon in a deep, wide pan. (You need a wide surface area to float the dumplings.) Mix dry ingredients and butter with enough milk or water to form a thick dough. Bring broth to an active simmer or low boil. Drop 12 blobs of dough into the broth. Simmer 10 minutes uncovered, then 10 minute covered.

Set out six soup plates and add a serving of warmed meatballs, chunks of cooked sausage, heated chicken nuggets or halved hard-boiled eggs., Add two dumplings to each bowl and ladle broth over all.

WHEN FOOD EMERGENCIES HIT TRAVELERS...

When you're away from home, be prepared for delays, sudden evacuation, refrigerator failure, supply chain interruptions, civil disturbances. http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids? A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients.

Campers have limited storage space for emergency food. Survival Food Handbook is just for campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish. http://amzn.to/1WdYqbe

NO BAKE DESSERT OF THE WEEK

This is a heavy dessert to serve after a light meal.

BLACK FOREST WAFFLES

6 frozen waffles, such as Eggo

1 jar hot fudge sauce

1 can cherry pie filling

Mini chocolate chips (optional)

Whipped topping (optional)

Thaw waffles and spread with warmed hot fudge sauce. (It's thicker, chocolate-er and gooier than chocolate syrup.) Top with cherry pie filling. You can stop right there or sprinkle with mini chocolate chips and add whipped topping, ice cream or whipped cream. Serves 6.

Cook’s note: An easy way to warm hot fudge sauce is to place the open jar in a pan of water and heat gently.

Save money when you make your own trail mixes. Package them individually for portion control nd freshness. Cstomize to any special diet needs such as gluten free, and keep packets handy for the road, trail, office or that dreaded middle seat on the plane.

Armchair Adventure by E-Book

The latest in the Yacht Yenta cozy mystery e-books series brings sailboat widow Farley Halladay closer to the answer of her husband's death.

Read the six cozies in any order as Farley copes, cooks and solves crimes with the help of her wacky cast of characters. You'll laugh at her frailties; cry with her as she grieves. Find it on Kindle, https://amzn.to/3wcf6ao

SEAFOOD DISH OF THE WEEK

Kedgeree

Many versions of this traditional dish exist. It’s a delicious way to use a small catch or leftover cooked fish, and it’s easy on the budget too. Try it with any fish including smoked fish and imitation crab.

½ stick butter

3 cups cooked rice

1/8 teaspoon cayenne

1 tablespoon lemon juice

1 cup cooked, flaked fish

2-3 hard-cooked eggs

Whipping cream

Melt butter in a skillet and toss rice with the cayenne and lemon juice. Continue over medium heat to fold in fish and chopped eggs. Add cream to taste. Heat through. Add salt and pepper to taste. Serves 4.

Optional garnish: minced parsley or a medley or other minced fresh herbs.

See more of Janet Groene's shortcut recipes for the tiny home, boat galley, RV or campsites at https://boatcook.blogspot.com/

MICROWAVE MEAL-IN-MINUTES

Creamy “Crab” Hot Dish

From car camping, dorm rooms and tiny kitchens to the largest 5th wheel, a microwave oven is almost a must these days.

1 cup sliced mushrooms

Small green pepper, seeded and chopped

1/4 stick butter

14-ounce package imitation crabmeat, flaked

Small can sliced black olives, drained

4-ounce jar diced pimentos, drained

2 cups milk

3 tablespoons flour

1 teaspoon each salt, pepper, hot sauce and lemon zest

In a covered microware dish melt butter and cook mushrooms 2 minutes, Stir in “crab”, black olives and pimentos to coat, then cover and nuke cook 4 minutes more.

Whisk cold milk with salt, pepper, hot sauce and lemon zest and quickly stir into hot crab mixture. Cover and cook, stirring every 90 seconds, until a creamy sauce forms. If it's too thick, add a teaspoon or two of water or white wine.

Serve over crisp chow mein noodles, rice or crumbled saltine crackers. Serves 4 to 6.

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Then come back every Friday to see more ways to save space, mess, water, fuel, and money while eating better in camping and RV travel. To receive two dozen free Tips for the Camp Cook by return email, contact janetgroene@yahoo.com and put Cook Tips in the topic line.

Friday, March 13, 2026

RV & Camping Meals Made Easy

Cook Up a Great Camp-Out!

Where are you parking your RV or pitching your tent these days? We’re always so happy to hear from you. E-mail janetgroene (at) yahoo.com with your questions, suggestions, recipes, tips and gripes.

Camping, Glamping RV Recipe of the Week

Rootin’, Tootin’ Chicken and Rice

Dare to try a new twist on an old family favorite. See if anyone can guess the secret ingredient in this dish.

1 package rice and wild rice mix (e.g. Uncle Ben’s)

10-ounce can chunk chicken

1 can sliced water chestnuts, well drained

1 can condensed cream soup (chicken, celery or mushroom)

½ soup can root beer

Optional garnish: crisp Chinese noodles

Prepare the rice mix. Break up chicken with a fork and stir into hot rice. Stir in water chestnuts over low heat. In a small bowl whisk soup and root beer. Fold into rice mix. Cover and heat over low heat just until heated through.

Scatter with crisp noodles, sliced scallions, diced Roma tomatoes or French fried onions. Pass the spy sauce bottle. Serves 4 to 6.

LIFESAVER SAUCE OF THE WEEK

Puh-LEEZE! Not the same ol’ boneless chicken breasts-on-a-stick again! Here’s a sauce to give new punch to plain fish or chicken. Dare to try it on other dishes too, to add a savory sting.

Cuba Libre Sauce

Juice of half a lime

12-ounce can cola

1 cup ketchup

½ teaspoon each onion and garlic powders and celery seed

1/8 to 1/4 teaspoon cayenne (optional)

1 tablespoon + 1 teaspoon cornstarch

2 tablespoon cold water

2 tablespoons gold or amber rum

Heat lime juice, cola, ketchup and seasonings. Whisk cornstarch into water and rum. Stir into cola mixture over medium heat until it thickens.. Add salt and pepper to taste. Makes about 2 ½ cups sauce.

Spoon sparingly over grilled or poached meat, fish or poultry, mashed cooked plantains, black beans and rice or a skillet potato tortilla.

WHEN FOOD EMERGENCIES HIT TRAVELERS...

When you're away from home, be prepared for delays, an evacuation, refrigerator failure, supply chain interruptions, civil disturbances. http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids? A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients.

What's in your emergency grub box?

MAKE AHEAD RECIPE OF THE WEEK

Buttermilk Spice Cake

This moist cake stands up to the freeze-thaw process, then takes kindly to a large choice of toppings at serving time. Make it plain. Later, serve it fancy.

1 cup buttermilk

1/3 cup canola oil

Individual (½ cup) container cinnamon applesauce

3 large eggs

2-layer spice cake mix

Spray a disposable 9 X 13-inch foil cake pan. In a bowl beat wet ingredients then gradually beat in dry mix. Put batter in the pan, bake at 350 degrees 25 to 30 minutes or

until springy to the touch. Cool, wrap and freeze. To serve, cut in squares. Serve plain or slather with maple syrup, applesauce or butterscotch ice cream syrup.

NOT ALL WHO WANDER ARE LOST. ARE YOU READY TO HIT THE ROAD FULL-TIME?

WHY WAIT TO RETIRE?

Do you dream of living, traveling (and perhaps earning a living) in a complete home on wheels? We did. Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See the chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when the time comes to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEk

Foil Meal of the Week

`Assemble it in foil, cook it in foil, eat out of the foil.

Honey Cashew Salmon for Two

2 salmon steaks

½ cup orange soda

1 teaspoon lemon juice

1/4 teaspoon salt

Small sweet onion, diced fine

2 cups ready-to-eat rice

1/4 cup each honey and orange soda

1/4 cup chopped roasted, salted cashews

Seal salmon steaks in a bag with the ½ cup orange soda, the lemon juice and the salt. Refrigerate several hours or overnight. Set out two squares of foil. Butter centers. Drain salmon and discard liquid. Put salmon on foil, sprinkle with onion and top with rice.

Stir honey with the 1/4 cup orange soda and the cashews. Spoon atop rice. Seal packet and cook salmon side down over medium coals until salmon is flaky.

Campground/RV Park Potluck

Vanilla Cream Dream Pie

1 large, deep dish vanilla wafer cookie crust, your own or store bought

2 8-ounce packages cream cheese

1 pint sour cream

10-ounce package white chocolate or vanilla flavor baking chips

8-ounce tub whipped topping.

Optional topping: shredded coconut

Chill crust. Mix softened cream cheese with sour cream. Nuke vanilla chips one minute to soften just enough to fold into cream cheese mix. Fold in whipped topping. Top with flaked coconut. Chill. This pie is very rich, almost a cheesecake. Cut in small wedges.

Cook's note This dessert can also be made in a 9 ?X 13-inch pan and cut in 15 squares.

TIRED OF BURNT WEENIES?

COOKING ABOARD YOUR RV

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BLACK POT RECIPE OF THE WEEK

Sausage and Peppers Pepperpot

At fairs, people follow the tempting small of sizzling sausages and peppers. Put these same scents into a dish that makes 12 to 16 servings, using only a pound (or two if the budget allows) of sausage.

1 pound bulk sweet Italian sausage

Large green bell pepper

Large red bell pepper

Large onion

1/4 cup rice or barley

5 cups water

5 beef or chicken bouillon cubes

14.5-ounce can diced tomatoes

16-ounce package macaroni

1/4 cup cornstarch

½ teaspoon ground nutmeg

2/3 cup water

12-ounce can evaporated milk

Optional garnish: sour cream or shredded cheese

Fry out sausage over a hot fire, breaking it up as you go. Seed and dice peppers. Peel and dice onion. Stir fry vegetables with sausage just until crisp-tender. Stir in rice or barley to coat. Add water, bouillon and tomatoes. Bring to a boil. At this point, the pot can be kept simmering over low coals. Add water as needed.

About 30 minutes before serving, bring the pot back to a boil and add macaroni. When it’s tender, whisk cornstarch h into cold water. Stir into the actively simmering pot. When broth thickens, stir in evaporated milk. Heat but do not boil.

Ladle into soup plates, garnish at will and serve with rafts of Texas toast, cornbread or crackers.

Where to go on your next camping road trip? See places here and there, sooner and later, active and lazy, near and far at https://janetgroene.blogspot.com