Spring Camping Means Easy Meals

Copyright Janet Groene 2026. To ask about rates to reprint this content email janetgroene@yahoo.com

 

Spring is almost here, so get with the program and start collecting recipes for carefree  summers in your camper, boat or RV. Do you have a simple recipe to share? Email janetgroene@ yahoo.com and let me know if you want your name used or you prefer to be anonymous. 

Camping & RV Recipe of the Week

Shortcut Cannelloni

No pasta to boil! Just roll up these filled tortillas, heat in a skillet and sauce 'em.  

1 cup each mozzarella and ricotta cheese 

1 teaspoon Italian seasoning

8 wheat tortillas, 6 inch size

8 thin slices deli ham

14- to 16-ounce jar Alfredo sauce 

1/3  cup dry grated  Parmesan

Mix ricotta, seasoning and mozzarella. Set aside. Grease one or two skillets  to hold the 8 cannelloni rolls in a single layer. 

Making one at a time, put a tortilla on a flat surface, top with a slice of ham and spread with ricotta mixture.  Roll up. Place in skillet seam side down.  

Spoon Alfredo sauce over rolls and sprinkle with Parmesan. Cover and cook over medium  heat until heated through.

Oven method: Bake at 350 degrees about 25 minutes or  until heated through and golden on top. Makes 8 portions. Complete the meal with a salad and vegetable. 

BLACK POT RECIPE OF THE WEEK 

Sausage and Screws

When you are cooking over an open fire, cooking times and water quantities can vary widely. It all depends on fire management,   wind and whether the pot has a cover.  

2 pounds bulk Italian sausage (hot, mild or medium)

Large onion, peeled and diced\

1/3 cup long grain white rice

Medium green bell pepper, diced

2 tablespoons minced garlic

32- -ounce can diced tomatoes

7-ounce jar roasted red peppers, drained and cut in strips

4 cups water

2 chicken or flavor bouillon cubes

16-ounce package rotini pasta

1 teaspoon sugar

1 teaspoon Italian seasoning

Shaved Parmesan or other hard cheese

In a large  pot over a hot fire, fry out sausage, gradually stirring in onion, pepper, garlic and rice. When sausage is no longer pink and vegetables are tender, add tomatoes, peppers, bouillon and water. 

Bring to a boil. Add rotini, sugar and Italian seasoning. Cover pot and move to medium coals, Cook, stirring and cook until rotini and rice are tender, stirring occasionally and adding water if needed, Ladle into soup plates and top each serving with a piece of shaved cheese. Serves 8. 

TIRED OF Burnt Hot Dogs? Get Inspired with:

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 

Pantry Recipe of the Week

Each week we feature a recipe that can be made entirely from your back-up pantry, See Survival Food Handbook below for more lists, tips and recipes for prepping “lite” in camping, boating and RV travel. Even in car camping it’s possible to have an emergency grub box.

Harvest Season Soup

2 quarts water

6 chicken flavor bouillon cubes

1 teaspoon pumpkin pie spice

2 tablespoons dried onion bits

12-ounce can whole kernel corn

14.5-ounce can diced carrots or potatoes

15-ounce can pureed pumpkin

2 teaspoon sugar

2 teaspoons cornstarch

12-ounce can evaporated milk

Heat water with bouillon, spice, onions and drained corn and carrots or potatoes. Simmer to blend flavors and soften onions. Whisk  pumpkin with sugar and cornstarch. Stir into soup until it thickens. Stir in evaporated milk and heat through but do not boil. Serves 6 to 8. 

Cook’s note: for a creamier soup, add more milk, cream or evaporated milk to taste. 

TRAVEL 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, fly-in fish camp? A two-week power outage in your forest cabin? See Survival Food Handbook for lists, tips on buying and stowing, and recipes that need no fresh ingredients. Be prepared for delays, an evacuation,  refrigerator failure, supply chain interruptions.    http://amzn.to/1WdYqbe 

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. Keep  a few emergency meals on hand in case there is a sudden evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your  journey. http://amzn.to/1WdYqbe

RAINY DAY RECIPE

When you feel like baking on a raw, rainy, shut-in day, start the oven and create a crusty bread to go with a mug of soup for supper.  

Raisin Rye Bread

2 teaspoons yeast

1 1/4 cups warm water

1/3 cup white or brown sugar

2 tablespoons vegetable oil

1 cup rye flour

½ teaspoon salt

3 ½ cups regular or bread flour

1 cup raisins

In a large bowl, dissolve yeast in warm  water and stir in sugar, oil, rye flour and salt in that order. Stir in enough white flour to make a soft, sticky dough. Turn out on a floured board or  kitchen towel and knead until it’s smooth and stretchy. Knead in raisins and let dough rise in a raft-free place until it’s double in bulk.

Punch dough down and form into rolls, a large loaf or two smaller loaves. Let rise again and bake at 375 degrees. One loaf takes about 45 minutes. Smaller loaves or rolls take less. Bread sounds hollow when it’s done. 

FOIL MEAL OF THE WEEK

Stuffed Acorn Squash For Two

1 large acorn squash

1  tart apple such as Granny Smith

1 can chunk chicken, drained and broken up 

2 cups ready-to-heat rice

Balsamic vinegar

Butter

Cut the squash in half across the equator and remove seeds. Peel and seed apple and chop it.  Cut a very thin slice from the bottom of each half so it will sit upright.

Spray the center of two squares of foil with nonstick spray. Put squash on the foil and fill wth chopped apple, chicken and rice. Sprinkle with a few drops of balsamic vinegar and top with a pat of butter.

Bring up corners of the foil to form a “kiss” and place on a grate over medium coals, in a covered grill on Medium or in a 350 degree oven. Cook long and slow until squash and apple are tender. (If you don’t have a covered grill, tent the bundles with foil, especially if the days is windy. Keep coals medium so the squash doesn’t turn on tbe bottom.) Cooking time will take up to 60 minutes depending on fire management and the wind.

CAMPGROUND POTLUCK 

RECIPE OF THE WEEK

Crunchy Malted Milk Pie

The pie shell can be homemade or store-bought, crumb style or pastry.

1 ready-to-use deep dish pie shell

2 cups chopped malted milk ball candies

1 cup miniature marshmallows 

1 pint vanilla ice cream, softened

8-ounce tub whipped topping

Chill the pie shell if possible. Fold 1 ½ cups malted milk pieces into the ice cream with the marshmallows. Fold in whipped topping. Sprinkle the top with remaining milk ball pieces. Wrap and freeze. Remove from the freezer 20 minutes before serving. Serves 8. 

LIFESAVER SAUCE OF THE WEEK

    Broken blinis? Singed steak? Blah burgers? Lifeless llimas?  When something goes wrong in camp cooking, save it with a socko sauce. 

This versatile sauce is served warm or cold to  transform almost any savory dish into a gourmet presentation.  Bring new life to fried potatoes, burgers or meatloaf, almost any vegetables including canned vegetables, or use it as salad dressing on vegetable or pasta salads. 

Oma’s Green Sauce

1 bunch parsley, chopped (about 1 ½ cups)

Medium Granny Smith apple, peeled and diced fine

½ cup sliced scallions

1/3 cup each lemon juice and vegetable oil

½ teaspoon each salt and pepper

Mix and use at once or chill several hours. Serve warm or cold.

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SEE THIS WEEK'S newest NEWS BREAKS ABOUT NEW,CHANGING AND UPCOMING PLACES TO CAMP.GRAB RESERVATIONS EARLY.GO TO https://solowomanrv.blogspot.com and scroll down to CAMPGROUNDS & RV PARKS; GOOD NEWS/BAD NEWS

Camping & RV Food, Swift & Savory

Copyright Janet Groene 2026. To ask about rates to reprint this content email janetgroene (at) yahoo.com 

OK, it’s still pretty cold out there, but let’s get out there and camp, cook and canoodle  like we mean it! 

RV & Camping Recipe of the Week

English Pub Grub Onion Rolls

These  moist, messy rolls make a meal when you add a cup of soup and a bouquet of carrot and celery sticks. Almost any cheese can be used if it’s melty and not too stringy Don’t skimp on the onions. They cook down. 

8 to 10 fillable buns or rolls (such as oversize hot dog buns or pillowy hoagie rolls)

1 tablespoon olive oil

4 slices bacon, cut up

2 pounds onions, diced (4 to 5 cups)

6-ounce package shredded Cheddar or jack cheese

Set out the buns on a surface with room to spread them open. Slit and spread. 

In a large skillet, sizzle the bacon and oil over medium heat until the bacon gives off fat and is cooked. Add the onions and stir-fry until the onions are tender. Using a draining spoon, fill the buns with as much onion as they will hold. Add cheese. Let stand a minute until the heat of the onions melts the cheese. Flip buns closed and serve at once. 

Campground Potluck Recipe of the Week

(Also our Vegetarian Recipe and Black Pot Recipes of the Week) 

Beggar’s Banquet

This affordable recipe makes 8-10 servings and it's easily multiplied. To add more color and interest,  vary the vegetables: green or red pepper, diced jicama, corn, thawed green peas, black or white canned beans, cut green beans, ad inf.  

A little ketchup adds a final blush

2 tablespoons olive oil

1 teaspoon minced garlic

2 large carrots, peeled and diced

2 large ribs celery, diced

Large onion, peeled and diced

1 cup regular rice

1 cup lentils, rinsed and picked over

4 cups water

4 beef, chicken or vegetable bouillon cubes

1 can kidney beans

½ teaspoon thyme

½ teaspoon black pepper

2 tablespoon ketchup

Optional: hot sauce

In a large pot, heat the oil and stir-fry vegetables until they soften. Gradually stir in the rice and lentils to coat, then add water and bouillon and bring to a boil. Reduce heat, cover and simmer over low heat until the rice and lentils are tender. Stir in undrained beans, thyme, pepper and ketchup and continue heating over very low heat just until everything is heated through. Adjust seasonings and serve. Pass the hot sauce. 

HOW ABOUT A SPRINGTIME CAMPING TRIP TO WYOMING? There's still some snow and the hot springs are the same temperature all year. Beat the crowds. See https://solowomanrv.blogspot.com and scroll down to past posts. 

GIVE THE GIFT OF FREEDOM TO a Retiree, Empty Nester, Suddenly Single, New Graduate or Burned Out Colleague

Our story is told 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 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 

 

MAKE AHEAD RECIPE OF THE WEEK

Use a rainy day to make supersize recipes. Then freeze and package in right-size portions for your future camp-outs from one serving to a dozen.  This recipe makes enough for 12 to 16  portions.

Granny’s Creamy

Chicken ‘n Noodles

Versions of chicken and noodles have been family favorites since time began. Freeze in foil or in boilable bags for easy heating in camp. 

3 pounds boneless, skinless chicken

2 pounds linguine, cooked according to package directions

2 tablespoons oil

1 tablespoon curry powder

Large onion, diced

2 teaspoons minced garlic

1 can condensed cream of chicken soup

3 cups half and half

2 cups frozen peas, thawed

Dice chicken. Cook linguine and drain, saving some of the pasta water.

 In a large skillet or wok, stir-fry chicken in hot oil, stirring in curry, onion and garlic until chicken is firm and onion tender.  Whisk together soup and half and half. Combine chicken mixture, linguine mixture and pasta water to taste. Cook over low-medium heat until it’s heated through. Cool and package for the freezer. In camp  thaw, heat and stir. 

THE GIFT THAT GIVES ALL YEAR

AT HOME AND ON THE GO 

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 

BONUS RECIPE

Coleslaw Chicken Salad

Here’s a way to turn a pound of shredded chicken into a tangy, healthful salad for a crowd. 

1 package red cabbage slaw mix

1 package angle hair coleslaw mix

Large red onion, cut in paper-thin crescents

1 tablespoon low-sodium soy sauce

16-ounce tub of shredded chicken barbecue (e.g. Lloyd’s) 

Bottled Asian sesame-ginger salad dressing

In a large bowl, toss coleslaw mixes with onion and soy sauce to mix well. Add barbecue a little at a time, tossing lightly to mix well with cabbage mixture.  Add dressing to taste. Chill or serve at “room” temperature.  Serves 10. 

PANTRY RECIPE OF THE WEEK 

In this regular feature we show a recipe made entirely from ingredients that can be kept on hand for emergencies. No fresh foods needed. For more recipes from the shelf and tips on prepping for small spaces,  see Survival Food Handbook below. 

Oh-So-Good Orzo Salad

3 cups water

2 teaspoons chicken soup base or powdered chicken bouillon 

1 cup orzo

2 tablespoons sun-dried tomatoes in oil, chopped

Small can sliced black olives, well drained

1/4 cup stuffed green olives, chopped

½ cup diced pepperoni, jerky or other shelf-stable sausage

Bottled vinaigrette to taste

½ cup grated cheese

Bring water and bouillon to a boil, add orzo and cook until tender. Turn off heat and let stand, covered, until orzo it won’t absorb any more broth. Drain excess broth. Mix cooled orzo with tomatoes, olives, meat and vinaigrette to taste. Sprinkle with cheese. Serves 4.

Vegan version: substitute vegetable bouillon, eliminate jerky and cheese and add a drained, rinsed can of chickpeas.

TRAVEL 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, fly-in fish camp? A two-week power outage in your forest cabin? See Survival Food Handbook for lists, tips on buying and stowing, and recipes that need no fresh ingredients. Be prepared for unexpected delays, a sudden evacuation,  refrigerator failure, supply chain interruptions.    http://amzn.to/1WdYqbe 

Campers have limited storage space for emergency food.  Survival Food Handbook  is 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, fridge failure, shelter-in-place order or other unplanned speed bump on your  journey. http://amzn.to/1WdYqbe

NO BAKE DESSERT OF THE WEEK

Blueberry Lemon Parfait

1 cup graham cracker or cookie crumbs

1 cup fresh  blueberries

1 cup lemon flavor yogurt

Thawed tub of whipped topping (you may not need it all) 

About 12 lemon drop hard candies

Make four to six parfaits by layering the crumbs, blueberries and yogurt, ending with whipped topping. Place the lemon drops in a clean cloth and hammer them to powder.  Sprinkle atop parfaits for a sparkling finish. 

Do you still do the old onion soup mix and 5-pound pot roast thing in a roasting pan or crock pot? Try adding a can of beer. More tips? Receive two dozen or so camp cook tips chosen randomly from my files. Email janetgroene@yahoo.com and put Camp Cook Tips in the topic line. Tips will be send by return email.  

Foil Meal of the Week

Hearty Hash Bowls

Packaged tortilla bowls come in crisp or soft, corn or flour. 

photo credit Ortega

Large onion

4 ready-made taco bowls

1 or 2 cans  roast beef hash

Small can whole kernel corn, drained

Optional: add a few drops of hot sauce

4 teaspoons real bacon bits

French fried onions

Optional garnish:  diced tomato, shredded lettuce, sour cream and/or, sliced scallions

Lay out four sheets of foil and grease centers. Cut four thick slices from the whole onion and place on the foil. Top with a taco bowl. Fill bowl with roast beef hash, corn and top with bacon bits and a sprinkling of French fried onions. 

Bring up four corners of the foil.  Pinch and twist together to form a seal and a handle. (Think of a large Hershey’s Kiss.)  Place over a medium grill, onion side down. Heat through. Open carefully to avoid steam. Garnish and eat out of the foil. Serves 4. 

Cook's note: Even if you don't eat onions, use the onion slice here. It adds flavor and moistness to keep the tortilla from burning on the bottom. 

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Snow Kidding. Go Camping!

Copyright Janet Groene 2026. To ask about rights to reprint this content email janetgroene (at) yahoo.com

SNOWED IN? REHEARSE RECIPES

FOR SUMMER RV, CAMPING & GLAMPING

RV,CAMPING/GLAMPING

RECIPE OF THE WEEK

Bird ‘n Bacon Ziti

16-ounce box of ziti, cooked barely al dente and drained

1/4 cup virgin olive oil

1 can condensed cream of mushroom soup

Optional: 2 tablespoons ketchup

2 soup cans milk

1 teaspoon crumbled, dried thyme

½ cup cooked crumbled real bacon

16-ounce package roast turkey lunch meat, cut up

1 ½ cups peas, thawed

16-ounce package shredded three-cheese blend

Optional topping:

1 cup cornflake crumbs

2 tablespoons butter

Grease a deep 9 X 13-inch baking pan or a Dutch oven.  Set the oven to 350 degrees or burn the campfire down to hot coals.

Toss cooked ziti with olive oil and spread half in the pan. In a large bowl whisk soup, milk, ketchup and thyme. Stir in bacon, turkey bits and peas. Fold in cheese. Spoon half the mixture over  the ziti. Add remaining ziti and top with remaining turkey mixture. Bake uncovered in the oven or in a covered Dutch oven over the campfire just until it’s heated through and bubbly. 

Melt butter in a small skillet, stir in cornflake crumbs until toasty and sprinkle over the dish just before serving. Serves 8. 

Shortcut. Cook pasta ahead at home. Drain and cool it at home, toss  with olive oil, bag and chill. Buy the best quality roast turkey lunch meat.  

Receive two dozen more shortcuts and camp cook tips by return email. I'll choose them at random from my archives. Email janetgroene@yahoo.com and put Cook Tips in the topic line. 

Easy SIDE DISH OF THE WEEK 

Nutty Rice

This makes a sweet side dish to go with ham,  pork chops or chicken. 

3 1/2 cups water

Small can crushed pineapple, with juice

2 teaspoons chicken soup base or powdered bouillon

2 cups long-grain rice

1 cup sliced, roasted almonds (or more to taste) 

Bring water and pineapple to a boil and stir in soup base and rice. Cover, reduce heat and cook 20 minutes without peeking or stirring. Serve sprinkled with sliced almonds. Makes  6 side dish servings. 

Optional: add a cup or two of shredded cabbage to the water and pineapple, bring to a         boil and proceed.

To toast sliced almonds, pan-toast with a little butter. 

TIRED OF BEANS AND WEENIES? 

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 

Campground Potluck Recipe of the Week

Beefy Bacon Rice

1 pound thick-sliced bacon, diced

1/4 cup bacon drippings

4 cups long-grain rice

8 ounces sliced fresh mushrooms

Large onion, diced

2 quarts beef stock

½ cup dry red wine

Fry out bacon in a large, stove-to-table pan. Remove bacon and excess fat from the pan and sizzle rice and mushrooms in hot bacon drippings. Stir in onion to coat.  Return bacon to the pot. Over high heat, slowly add beef stock and wine. When it boils, cover, reduce heat and cook 20 minutes or until rice is tender. Stir and serve.  Makes 10 to 12 potluck servings. 

FOIL MEAL OF THE WEEK

Customize each bundle to order. Any number can play.

Think of a Hershey Kiss

 Saucy Salsa Chicken

For EACH meal you need:

4- to 6-ounce patty of ground chicken 

Sprinkling of taco seasoning

½ to 2/3  cup ready-to-serve rice 

1/3 cup your favorite salsa

About 1/3 cup grated cheese

Optional: sliced scallions

Avocado slices

Lay out a square of heavy duty foil and grease the center. Form a chicken patty like a shallow bowl to hold the rice. Place the chicken on the greased foil.  Sprinkle lightly with taco seasoning. Bring up edges of foil as needed to form a shallow bowl as you work. Pile rice atop the chicken. 

Sprinkle rice lightly with taco seasoning and top with salsa. Bring together four corners of the foil, pinch together and twist tightly to seal the bundle and also firm a handle. Place over medium coals, chicken side down. Roast slowly until chicken tests done at 170 degrees. Keep heat at medium so chicken patty cooks thoroughly but doesn’t burn on the bottom. 

Open the bundle slowly to avoid scalding steam. Sprinkle with cheese and scaliions. Top with avocado slices. Eat out of the foil. 

LIFESAVER SAUCE OF THE WEEK

Canned vegetables need a flavor boost? Meat overcooked? Biscuits burnt around the edges?  Casserole lacks zing? Save it with a sauce. 

Orange Butter Sauce

Where to use it? Spoon warm orange sauce over hot green beans, steamed cauliflower, bacon omelet, jasmine rice, seared salmon,  grilled ham or pork chops.

2/3 stick butter

Small onion, minced 

1 teaspoon minced garlic

1 cup orange marmalade

2 teaspoons Dijon style mustard

1/4 to 1/3 cup water, broth or dry white wine

Heat butter and cook onion and garlic until crisp-tender. Stir in marmalade and mustard with enough water, broth or wine to thin to taste. Serve warm. Makes 1 1/4 cups sauce. 

Seasoned campers, travelers, tenters, RV-ers know that

EMERGENCIES HAPPEN

     Be prepared for delays, refrigerator failure, evacuations, supply chain interruptions and such. Stuff happens. 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? Two weeks in a national park? See Survival Food Handbook for lists, tips on buying, stowing, and recipes prepared with familiar, affordable, shelf-stowed supplies from the supermarket. http://amzn.to/1WdYqbe 

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

MAKE AHEAD RECIPE OF THE WEEK

While you’re snowed in at home, make loads of this delicious loaf and freeze it by the slice.

 “Ham” Loaf

3 pounds lean ground pork

Medium onion, diced fine

3 drops liquid smoke

½ teaspoon maple flavoring

2 tablespoons apple cider vinegar

2 cups unseasoned dry bread crumbs

1 cup ginger ale

3 eggs, beaten

1 teaspoon browning such as Gravy Master or Bovril 

1 cup packed dark brown sugar

Use your hands (kitchen gloves are a plus) to mix everything thoroughly and place in greased loaf pans Bake at 350 F. until internal temperature is 165 F. (Time will depend on the size pans you use.)  Freeze in pans for future camping trips or slice and wrap individually. In camp, thaw and heat. Serve with campfire baked sweet potatoes and pineapple coleslaw. 

VEGETARIAN DISH OF THE WEEK

Spanish rice is available in cans and in ready-to-heat pouches. Or make your own.

Spanish Stuffed Peppers

7 large, plump red or green bell peppers

1 can Spanish rice

1 can seasoned  black beans, drained and rinsed

Small can whole kernel corn,, drained

1 cup dry bread crumbs

1/3 cup olive oil

Seed one pepper and slice into 6 rings. Place rings in a cold, greased, deep skillet or Dutch oven, Take a very thin slice off the bottom of each pepper so it stands upright in a pepper ring. (Do not sliced into the cavity.) Fill with layers of Spanish rice, black beans and corn. Cover the pan and cook over medium heat until filling is heated through 

In a small, nonstick skillet, toast crumbs in olive oil. Sprinkle some on each stuffed pepper. Serves 6.

Alternate serving plan: Place a stuffed pepper on each plate and top with hot tomato gravy, cheese sauce or marinara. Then add the crumb topping.

BLACK POT RECIPE OF THE WEEK

Chicken Rice Chowder

Diced meat from a rotisserie chicken OR

4 cups diced, cooked chicken OR

2 cans, 10-12 ounces each, chunk chicken

8 cups water

6 teaspoons or cubes chicken flavor bouillon

2 large carrots, peeled and diced

2 medium onions, chopped

Medium red or green pepper, seeded and diced fine

1 tablespoon minced garlic

2 teaspoons mixed Italian seasoning

2/3 cup long grain white rice

Small can (2/3 cup) evaporated milk

3 tablespoons flour

Large can (12 ounces) evaporated milk OR

1 ½ cups light cream

Assemble chicken, water, bouillon, vegetables and seasoning in a pot and bring to a low boil over a hot campfire. Let fire subside to medium. . Simmer ad lib, stirring occasionally and adding water as needed. When vegetables are tender, add rice. Cover over medium coals 30 minutes or until rice is tender. 

Stir flour into 2/3 cup evaporated milk until smooth, then add to simmering soup until it thickens. Add additional milk or cream and heat but do not boil. If soup is too thick, add water or chicken broth to taste. Pass the pepper mill. Serves 8. 

NO BAKE DESSERT OF THE WEEK

Voodoo Pound Cake

Credit: Sara Lee

1 plain vanilla pound cake, your own or store-bought

Kahlua or other chocolate liqueur

Whipped topping

Slice cake and slather each slice with a tablespoon or two of Kahlua. Crown with whipped cream. 

Cook's Note:  To make your own spiked topping, mix 2 tablespoons rum with a cup  or so of chocolate syrup. Make a kicky  non-alcoholic chocolate sauce by stirring 1/2 teaspoon cinnamon, 1/4 teaspoon instant coffee and 1/16 teaspoon ground cloves into about one cup warm chocolate syrup. 

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