Camp And RV Cook

Friday, October 23, 2026

October Harvest? Pick Camping!

Copyright Janet Groene 2026. To date this blog has had more than 303,000 views. To ask about rates to reprint Groene content, email janetgroene@yahoo.com

It's Shock-tober! Be ready with campground recipes that are shockproof in any weather. weather.

Home Sweet Home

Fruit Compote with Pumpkin Dumplings

Make this one-burner sweetie for breakfast or dessert.

Large can peaches, with juice

20-ounce can pineapple tidbits with juice

1 cup cranberry, grape or cherry juice

1 ½ cups biscuit mix

½ cup sugar or equivalent

1 teaspoon cinnamon

½ cup pumpkin puree

Milk or water

Put fruit, juices and water in a roomy saucepan and bring to a low boil. To make dumplings, whisk dry ingredients to mix well. Stir pureed pumpkin into dry mix with enough milk or water to make a stiff dough.

Drop dough by heaping teaspoons onto boiling liquid. Reduce heat but keep liquid at a low boil for 10 minutes without a cover. Then cover and cook exactly 10 minutes more without peeking. Place dumplings in shallow soup bowls and cover with fruits and juices. Serves 6 to 8.

Cook’s note: Serve alone or with cream, yogurt, whipped topping or ice cream.

Campground Potluck

Recipe of the Week

Reuben Bake

I loaf rye bread, cut in cubes

2 cups beef stock

32-ounce can sauerkraut, drained, rinsed & drained

2 cans corned beef

1 tablespoon caraway seeds (optional)

6-ounce bag shredded Swiss cheese

Butter a casserole and add a layer of bread cubes. Scrape excess fat off corned beef and break it up. Place a layer of corned beef over the bread cubes and drizzle with wine. Add a layer of kraut and repeat, layers. Sprinkle with caraway seeds and cover with cheese.

Bake uncovered at 350 degrees until heated through. The casserole can also be assembled a day or two ahead and refrigerated for future baking.

COOKING ABOARD YOUR RV

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VEGETARIAN Dish of the Week

Creamy Caraway Noodles

This recipe serves 4 as a main dish and 6 to 8 as a side dish. It isn’t recommended for freezing but it can be made ahead and kept cold. Warm up later in camp.

2 cups low fat sour cream

2 cups small curd cottage cheese

1/3 cup freshly grated hard cheese such as Parmesan

1 ½ tablespoons caraway seeds (or more to taste)

1 tablespoon grainy mustard

3-4 drops hot sauce

6 ounces medium egg noodles

2 tablespoons butter

In a bowl mix everything but the noodles and butter. Cook and drain noodles and stir in butter until it melts. Fold in creamy mixture. Cover, heat through over low heat and serve as is or sprinkled with buttered bread crumbs.

BLACK POT RECIPE OF THE WEEK

Backpack Tomato Sauce

Lentils plus one small can of tomato paste need little room in your backpack or grub box. With water they add up to a hearty sauce. Cook pasta or rice from scratch or open a ready-to-serve packet. Ramen cook quickly. Or, lightweight campers might just spoon this hot sauce over rice cakes or split biscuits.

1 cup lentils

6-ounce can tomato paste

5 cups water

1 chicken, beef or vegetable bouillon cube

1 onion, diced fine

1 teaspoon garlic salt

1 tablespoon mixed Italian seasoning

1 teaspoon sugar (optional)

Rinse and pick over lentils. For quicker cooking, soak lentils. If not, proceed. Whisk tomato paste and water in a pot. When it’s smoooth, bring to a low boil over a hot fire with the seasonings and lentils. Cover, move from hottest fire to well started coals. Simmer 30 minutes or until lentils are tender. Adjust seasonings to taste.

Cook’s note: If campfire management doesn’t allow for glowing coals, you may need to add water to keep sauce from boiling dry.

NO BAKE DESSERT OF THE WEEK

Tangy Lemon Pie

1 baked pie shell

8-ounce brick of cream cheese

1/3 cup milk

I cup lemon flavor yogurt and

1 cup vanilla flavor yogurt OR

2 cups plain yogurt

1 packet instant lemon pudding mix

Optional:

10 lemon hard candies

Chill pie shell. Let cream cheese soften at “room” temperature and mix with milk, adding yogurt until everything is smooth and creamy. Whisk in pudding mix until it begins to thicken. Put in pie shell. Now let the kinds have fun. Fold the lemon hard candies in a clean cloth and pound with a rock until they are powder, Sprinkle over the top of the pie. Chill.

ARE YOU PREPARED?

Stuff happens when you're away from home too. Be prepared for travel delays, breakdown, sudden evacuation due to fire or flood, supply chain interruptions, civil disturbances. How much food will you need for a week in the woods for two adults and two kids? A month in a remote camp with no hookups? A two-week power outage? See Survival Food Handbook for tips on buying, stowing, and making meals from ordinary supermarket supplies that need no fresh ingredients.

MAKE AHEAD DISH OF THE WEEK

Confetti Rice

This classic c side dish is a good choice to make ahead by the carload and freeze in right-size portions in boilable bags. The recipe is easily multiplied. egetables are ad lib. You mght also add broccolibit, mushrooms, tomato bits, corn to make a nutritious and colorful mix.

1/2 pound bacon

1 pound carrots, peeled and diced fine

2 cups celery, chopped

1 cup peas, thawed

4 cups cooked rice

Cut up bacon, fry until crisp and drain bits on paper toweling. Remove excess fat, leaving enough for cooking the carrots and celery, Reduce heat, cover and cook vegetable until tender. Stir in peas for two minutes, then stir in rice.

Cool and bag in boilable bags. Measure into right-size portions for your family, allowing 2/3 to 1 cupful per portion. Freeze. In camp, heat bags in hot water.

HAPPY HOUR TREAT OF THE WEEK

Party Rye Snappers

Vary the cheese and topping to make this snack a different taste treat each time.

1 loaf sliced, party-size rye bread

8-ounce brick of cream cheese

2 tablespoons milk or tequila

1 cup mayonnaise

1 cup freshly grated or crumbled cheese (Parmesan, blue, feta, Provolone)

½ cup minced scallions

Optional topping: Everything Bagel, Salad Supreme, a tuft of grated carrot or sprigs of parsley

Soften the cream cheese at “room” temperature and mix with milk or tequila, mayonnaise and cheese of choice. Fold in scallions and spread on rye slices. Sprinkle lightly with topping.

LIFESAVER SAUCE OF THE WEEK

Chunky Cherry Sauce

1/4 cup each water, pancake syrup & apple cider vinegar

1 jar, 10 to 12 ounces, cherry jam or preserves

1 teaspoon apple pie spice

1 teaspoon almond flavoring

Over low/medium heat, stir water, syrup, vinegar, cherry jam and spices until melted. When it reaches a low boil, remove from heat, stir in almond flavoring and serve warm over grilled salmon, pork burgers or ham steaks.

If you want a quick email nudge each time new posts go up here, email janetgroene@yahoo.com. I do not share nor sell my buddy lists. I do not sell any services nor products. My books are sold by Amazon.

Friday, October 16, 2026

Camping, RV, Food, Woods & Water

CAMPING & RV RECIPE OF THE WEEK

Cheeseburger Chowder

Shortcut ingredients make this hearty chowder lightning fast. For heartier eaters you may want two cans of diced potatoes. You may also want a second beef bouillon cube. The canned items and cheese are high-salt items, so beware of sodium overload.

14.5-ounce can diced potatoes, drained and rinsed

8-ounce can diced carrots, drained

12-ounce can roast beef in gravy

2 1/2 cups water

1 beef bouillon cube

2 tablespoons cornstarch

1/4 cup water

12-ounce can evaporated milk

8-ounce package process cheese (such as Velveeta), cut up

Suggested garnish: Miniature pretzels, sliced scallions or a tuft of packaged French fried onions

Twist a fork in the open car of roast beef to break it up. In a saucepan combine potatoes, carrots, beef, onions and 2 1/2 cups water. Bring to a boil and stir in bouillon cube to dissolve. Reduce heat, cover and simmer to soften onions.

Make a paste with the cornstarch and 1/4 cup cold water and stir into chowder over medium heat until it thickens. Over low heat stir in evaporated milk and cheese until cheese melts. Do not boil. Ladle into soup bowls. Serves 4 to 6.

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TWO-WAY SALAD OF THE WEEK

Serve this corn-sweet salad as a side dish or make it a hearty meal by adding chunks of tuna or chicken. Bonus points if you barbecue extra fish or chicken to add to this salad the next day.

Cornbread Crumble Salad

1 box cornbread mix, baked and cooled

1 can whole kernel corn, well drained

1 can kidney beans, drained and rinsed

Medium head lettuce, turn into bite size

1 cucumber, peeled, seeded and cut in bite size

1 red sweet pepper, seeded and diced

1 green sweet pepper, seeded and diced

2 or 3 plum tomatoes, diced and drained

Creamy salad dressing(such as ranch or creamy Italian

Dice cornbread and combine in a large bowl with vegetables. Toss well with salad dressing to taste. Cover and chill. Toss again and serve.

See tips on getting the most nutrition into your standby food locker. (That's the supply of ordinary canned and packaged supplies you can rely on for a few days before you have to dig for those dreaded doomsday dehydrates.)

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Campground Potluck Recipe of the Week

Spicy Cheese Dip

This tangy dip cooks carefree in your slow cooker. A disposable slow cooker liner makes cleanup easy. Use a cooker large enough to handle two yummy quarts of dip.

2 pounds white American cheese, cut up

Small white onion, chopped fine

1 teaspoon minced garlic

2 cans 10 ounces each, diced tomatoes with peppers (Ro-tel)

Small can evaporated milk (2.3 cup)

Water

½ teaspoon ground cumin

1/8 teaspoon cayenne pepper

½ teaspoon white pepper

Serve with:

Assorted chips, scoops or veggie sticks

Add water to canned milk to make 3/4 cup. Place all ingredients in a 6-quart slow cooker and cook 3 hours on Low, stirring every hour. Stir before serving. Makes 8 cups.

RULE OF THUMB

The most common oven baking temperature in the U.S. is 350 Degrees F. This is 180 C. and Gas Mark 4. For convection ovens (fan forced) , it’s recommended that temperatures be reduced by 65 degrees F. or 20 degrees C. Your RV oven, camp oven or solar cooker has its own quirks, so the best bet is to use an oven thermometer and pre-heat thoroughly.

LIFESAVER SAUCE OF THE WEEK

AND

NO-BAKE DESSERT OF THE WEEK

Fruit gel soaks into the cut sides

Tipsy Donut Cake

1 dozen plain cake donuts

1 box strawberry gelatin dessert mix

1 cup boiling water

2/3 cup cranberry cocktail

½ cup finely chopped Heath bars

1 recipe World’s Easiest Rum Sauce

1 pint fresh strawberries, cut in half

Cut donuts in half and stand them up, cut side up, in an 8 X 8-inch dish until they fill the dish. Save unneeded donuts for another purpose. Sprinkle Heath bits in nooks and crannies.

. Dissolve gelatin in boiling water, add cranberry cocktail and drizzle over donuts, allowing time for gelatin to soak in. Chill until set. Spread rum sauce over all.. Chill, then cut in squares. Garnish with strawberries.

Here’s just one way to use the World’s Easiest) Rum Sauce. To make an emergency dessert, spoon it over plain pudding, sliced pound cake, shortcakes or cut-up ladyfingers.

World’s Best Rum Sauce

1 can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon butter-rum flavoring

1 to 2 tablespoons amber rum

Whisk everything together and serve warm over fresh or canned fruit, pudding, sliced pound cake or ice cream.

TWO-WAY OVEN /STOVE-TOP

RECIPE OF THE WEEK

No oven in camp? Let’s find a way. This meaty casserole calls for lots of side dishes.

Peppery Poppy Seed Chicken

1 rotisserie chicken, about 4 pounds

1 can mushroom slices, well drained

1 can condensed cream of mushroom soup

½ cup water, light cream or milk

8-ounce carton sour cream (1 cup)

1 sleeve round crackers (e.g. Ritz)

½ stick butter, melted

2 tablespoons poppy seeds

Freshly ground pepper

Oven Method. Spray a 9 X 12-inch casserole. Skin and dice chicken. Scatter in the casserole with mushroom slices. Whisk soup, milk and sour cream and pour over dish. Crush crackers and snuggle some into the contents of the casserole. Sprinkle the rest over the top.

Drizzle with melted butter. Sprinkle evenly with poppy seeds and freshly ground black pepper to taste. Bake at 350 degrees until bubbly with a toasty top.

Stove-top method: Mix chicken, mushrooms, soup, milk and sour cream in a saucepan. Cover and cook over low-medium heat until heated through. In a small, nonstick skillet, melt butter and stir in crushed crackers. Just before serving, top chicken mixture with toasted crumbs, poppy seeds and pepper.

Solar method: Heat chicken mixture in solar cooker, then proceed with Stovetop Method.

Slow Cooker method: Combine chicken mixture in a sprayed cooker and heat 2 hours on Low. Stir and top with pan-tasted crushed crackers per to Stovetop Method.

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Throughout the books, Farley shares shortcut recipes from the days when she was a charterboat cook.

MAKE AHEAD RECIPE OF THE WEEK

Make it, bake it, take it to warm up on the first night out. It’s ideal for the campground potluck, the family reunion or a tailgate party. Everyone goes for baked ziti.

Shortcut Baked Ziti

2 pounds sweet Italian bulk sausage

Medium onion, diced

2 cans or jars of spaghetti sauce, about 26 ounces each

16-ounce package ziti, uncooked

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

8-ounce package round slices of Provolone cheese

2 cups water

Grease a deep 9 X 13-inch pan. Fry out sausage until it’s no longer pink, gradually stirring in onion. Spoon off excess fat. Layer sausage, ziti, sausage and a mixture of the mozzarella and Parmesan. Drizzle water over all. Cover with plastic wrap and refrigerate to bake tomorrow. Ziti will swell.

Let casserole stand at “room” temperature 30 minutes. Remove plastic wrap and cover with foil. Bake 45 minutes or until bubbly at 350 degrees. Remove foil . Arrange provolone on top in a scallop pattern. Return to the oven 5 minutes until cheese melts. Serves 8.

"Life begins at 40" Rule: For food safety, this dish should be stored raw and chilled or fully baked, cooled and chilled to be warmed up in camp..

COOKING ABOARD YOUR RV

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Friday, October 02, 2026

Autumn Leaves Me Hungry to Camp

Autumn Leaves (Me Hungry for Camping)

CAMPING & RV

RECIPE OF THE WEEK

Toasted Barley Risotto

This simplified one-pot wonder is a vegetarian main dish for six or a starch side dish for 8 to 10. It’s good plain, or you might add protein with grated Cheddar, crumbled feta, bits of blue cheese or slabs of Parmesan.

2 tablespoons olive oil or butter

Medium onion, finely diced

2 cups pearl barley

2 cans diced carrots drained

1 can mushrooms pieces, drained

1 teaspoon crumbled dried thyme

1 teaspoon powdered vegetable bouillon

1-quart carton vegetable broth

2 cups water

Salt, pepper to taste

Crumbled or grated cheese ad lib

Heat oil or butter in a large skillet or saucepan and sizzle barley about 2 minutes or until it turns light brown. Gradually stir in vegetables to coat. Sprinkle with thyme and bouillon. Add water and broth, cover, reduce heat and simmer until barley and vegetables are tender. Spoon onto serving plates and sprinkle with cheese.

Campground Potluck Recipe of the Week

Salad Stuffed Shells

Use whatever vegetables are available, in as many colors as possible. Amounts are flexible.

1 can artichoke hearts, drained and cut up

1 can corn with red and green peppers, drained

1 cup peas, thawed

Medium red onion, chopped fine

Plum tomato, diced and drained

1 cup mayonnaise

1 cup lemon flavor yogurt

½ cup sour cream

1 teaspoon dried dillweed

1 package jumbo shells, cooked al dente

Whisk together mayo, yogurt, sour cream and dillweed and fold in veggies. Rinse cooked shells in cold water and stuff with vegetable mixture. Arrange on a platter and keep cold. Cover to keep from drying out. Provide a large spoon or small tongs for serving.

COOKING ABOARD YOUR RV

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NO BAKE DESSERT OF THE WEEK

Honey Bun Icebox Cake

Package of 6 to 8 honey buns such as Little Debbie

1 cup orange soda

3 or 4 pieces orange slice candy

1 8-serving package instant French vanilla pudding

3 1/2 cups milk

1 tub whipped topping

Arrange honey buns in a single layer in a lightly buttered 9 X 13-inch dish Cut to fit as necessary. Save any scraps for another use.

. Drizzle with orange soda. Whisk milk and pudding mix When it begins to thicken, fold in orange candy bits. Spread evenly over buns..Chill until set. “Frost” with whipped topping. Keep cold. and cut in squares. Serves 8 to 10.

SLOW COOKER RECIPE OF THE WEEK

Slow Cooker Turkey Kebabs

It takes time to assemble kebabs, but then the work is done. An easy meal lies waiting in your slow cooker.

1 1/2 cups raw long-grain rice

1 1/2 cups water

2 pounds boneless, skinless turkey cut in 1-inch cubes

2 medium zucchini, cut in half-inch slices

Medium red sweet pepper, seeded and cut in squares

Medium green sweet pepper, seeded and cut in squares

½ cup bottled Italian dressin

Grease cooker and spread rice in the bottom. Add water. Stir.

Using two bamboo skewers for a better grip, make up colorful kebabs by alternating turkey, zucchini and pepper. Nestle in the rice in a single layer. Drizzle with dressing.

If you have to make a second layer of kebabs, spray foil on both sides, place over first layer and put the additional kebabs on top. Drizzle with dressing.

Cook 5 hours on High or 7 hours on Low . Remove kebabs with tongs and serve with rice.

HAPPY HOUR SNACK OF THE WEEK

Sausage Spirals

Roll ‘em up. Keep cold. Slice and bake when ready.

1 pound bulk sausage

Small onion, minced

2 cups bixcuit mix

About ½ cup milk

6-ounce package grated cheese such as Cheddar

Fry out the sausage and onion into fine crumbles. Drain well and cool. Add milk to biscuit mix to make a stiff dough. Roll dough into a rectangle about 10 X 16 inches. Fold cheese into cooled sausage and spread evenly over dough. Roll up from the wide end to form a 16-inch log. Chill one hour or longer.

To serve, cut in half-inch slices. Place on a greased sheet and bake at 400 degrees until browned and toasty.

BE PREPARED

Stuff happens when you're away from home too. Be prepared for delays, breakdown, sudden evacuation, quarantine, can't find ice or propane refills, fire ban, supply chain interruptions, civil disturbances. 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? See Survival Food Handbook for tips on buying, stowing, and making meals from ordinary supermarket supplies that need no fresh ingredients.

BLACK POT RECIPE OF THE WEEK

Hobo Sloppy Joe

Try this one on your scout troop. Divide the kids in two teams and see which group can finish grating the Spam fastest. Older kids should be able to use graters safety with adult supervision.

8 cans Spam

3 large onions, diced

2 cups chopped celery

6 cans, 8 ounces each, tomato sauce

1/3 cup each vinegar and brown sugar

2 tablespoons grainy mustard

16-ounce package grated Cheddar cheese

If possible, chill Spam for easier handling. Grate Spam on large holes of a box grater. Chop onions and celery. Combine everything but the cheese in a large pot and stir. Bring to boiling over a hot campfire. Move to a cooler part of the fire and simmer, adding water or broth as needed, until vegetables are tender. Remove from the fire and fold in cheese.

Serve in buns or ladle over campfire-baked potatoes, cooked rice or split biscuits. Serves 30.

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Friday, September 25, 2026

Fall Camping Comfort Food

Crisp autumn air triggers bigger appetites, longer hikes and snugglier sleeping. Try these easy, family-friendly recipes.

CAMPING & RV

RECIPE OF THE WEEK

Bread Pudding Breakfast

This recipe makes a delicious pudding for dessert or breakfast. No oven? No problem.

About 3-4 cups day-old bread, torn in bite size

Butter

2 bananas, sliced

8-ounce chocolate bar, chopped

1/3 cup brown sugar

2 eggs

1 1/2 cups milk

1 teaspoon vanilla

Put bread in a buttered casserole for oven baking or in a sprayed heavy skillet or Durtch oven (preferably cast aluminum) for stovetop or campfire baking.

Scatter the chocolate pieces and banana slices over the bread. Whisk sugar, eggs, milk and vanilla and pour carefully over the bread, pressing bread down to soak. Bake uncovered at 350 degrees or until the pudding sets, as for custard. It will be puffy and golden on top.

For stovetop baking, cover tightly and place over a low flame. Test after 20 minutes, then continue cooking if necessary until the custard is “set”. The pudding will not brown on top. Sprinkle with cinnamon sugar for color.

Variation: substitute a well-drained can of sliced peaches for the bananas.

COMFORT FOOD OF THE WEEK

Minute Moussaka

The familiar eggplant dish we know as Moussaka is just one form of a classic Greek main dish that is made in a dozen variations.

Moussaka is basically a casserole of cooked, seasoned meat and vegetables or even lentils and franks. It’s then covered with a buttery Bechamel sauce, topped with Parmesan cheese or buttered bread crumbs and baked until the top turns crisp and golden brown. Therefore, it’s best for an RV with an oven.

Here is one way to make a Bechamel topping:

1/2 stick butter

4 tablespoons flour

2 teaspoons powdered chicken bouillon

1/2 teaspoon each onion powder, garlic powder

2 cups milk

1/4 cup heavy whipping cream or evaporated milk

Melt butter. Stir in dry ingredients and gradually add milk over low heat, stirring constantly until it thickens. Stir in cream.

Season to taste and spread over the prepared filling of choice. Bake at 350 F. until the top is puffy and toasty brown.

COOKING ABOARD YOUR RV

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VEGETARIAN DISH OF THE WEEK

Supplement fresh mushrooms with canned if necessary. Tubes of polenta from the supermarket are a great addition to the camper’s grub box and they don’t need refrigeration. If you make your own, you’ll need about 2 1/4 cups of cooked polenta.

Tuck in slices of polenta

3 to 4 cups sliced fresh mushrooms

1 stick butter, divided

2 tablespoons cooking sherry

18-ounce tube of polenta

4 eggs

2 cups milk

½ teaspoon each salt, pepper

2 teaspoons mixed Italian herbs

Optional garnish: Italian seasoned croutons or grated Parmesan cheese

Melt 1/4 stick butter in a large skillet and saute' mushrooms. Add sherry and boil off excess moisture. Slice polenta and tuck in among the mushrooms. Dot with bits of remaining butter. Whisk eggs, milk and seasonings and pour over skillet. Cover and cook over low-medium heat until eggs set, as for custard.

BE PREPARED

Stuff happens when you're away from home too. Be prepared for delays, breakdown, sudden evacuation, can't find ice, fire ban, supply chain interruptions, civil disturbances. 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? See Survival Food Handbook for tips on buying, stowing, and making meals from ordinary supermarket supplies that need no fresh ingredients.

See the Pantry Recipe of the Week, made 100% from shelf ingredients at https://www.boatcook.blogspot.com

MAKE AHEAD RECIPE OF THE WEEK

Make this sauce in your biggest pot and freeze it in whatever sizes you need for camping trips. The possibilities are endless. Add beans to make chili, pasta to make casseroles, vegetables and broth to make soups.

Gallon ‘O Sauce

1 pound lean, mild pork sausage

1 pound ground turkey

2 pounds lean ground beef

Fry out meats one at a time, draining off excess fat and setting aside until all meats are browned and crumbly. Replace cooked meats in the cookpot and add

1 tablespoon minced garlic

Large carrot, diced fine

2 cups shredded cabbage coleslaw mix

1 cup dry red wine

2 large ribs celery, finely diced

Medium green pepper, finely diced

Heaping tablespoon mixed Italian seasoning

4 cans, 28 ounces each, crushed tomatoes

Bring to a boil, cover and simmer over low heat 1 hour until thick and flavorful. Cool, then measure into containers, stirring well as you go. Wrap for the freezer. In camp thaw, heat and serve over pasta, rice, polenta, egg noodles, mashed or baked potatoes or grits.

Make your own trail mix to save money, customize ingredients, eat healthier. Make a big batch, then package by the cupful for portion control and to carry in your pocket. Easy recipes, mostly no-bake. https://createagorp.blogspot.com

PARK POTLUCK DISH OF THE WEEK

Horn ‘O Plenty Rice Casserole

12-ounce package apple chicken sausage

2 tablespoons canola oil

10-ounce can chunk chicken, drained

½ cup minced cilantro

1 tablespoon Dijon-style mustard

4 slices Swiss cheese, cut in strips

2 boxes, 6 servings each, chicken flavor rice mix

Water

1/3 cup pickle relish, drained

1 to 1 1/2 cups grated cheese

Slice the sausage. Drain chicken and save juice to use as part of the water measure on the rice packages. Brown sausage in hot oil, gradually stirring in chunk chicken until brown bits form. Stir in half the cilantro, mustard and water measure. Bring to a boil. Stir in contents of chicken rice mix, cover and cook 20 minutes over medium heat until rice is tender and plump..

Stir in relish. Top with cheese. Heat through. When cheese melts, serve now or chill to warm up later. Serves 12.

Suggested garnish: fresh apple slices.

Come back regularly to see what's new in ways to eat keener, greener, delicious-er in the campground. https://campandrvcook.blogspot.com/