Camp, RV, Picnic, Eat!

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

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Hungry? Take It Outdoors

 I’ve often joked that I can cook a five-course meal in a telephone booth. Here's how to stretch space, dollars and time in your travel and camping life.

CAMPING & RV RECIPE OF THE WEEK

Cici Cassoulet (say si-si cah-soo-LAY)

    This one-pan, one-burner classic cooks on top of the stove or in the oven, solar cooker, crock pot or campfire. 

2 pounds cubed, boneless lamb, beef, pork or turkey 

1 teaspoon turmeric

1 teaspoon cinnamon

2 tablespoons flour

½ teaspoon each salt, pepper

     1. Pat meat dry with paper toweling. Put dry ingredients in a disposable bag and shake to mix, then add meat and shake again to coat.  Discard bag and excess flour mixture. Put meat in a pot with:

Large onion, peeled and diced

1 teaspoon minced garlic

1 cup white grape juice or white wine

2. Drain and rinse 2 cans, 15 ounces each, cici peas, also known as garbanzo beans or chickpeas. Set aside until meat is done. IMPORTANT Depending on the cooking method, you may have to add water or broth to keep the pot from boiling dry. 

Stovetop method: Bring to a boil, cover, reduce heat and cook over low heat until meat is tender. Add beans and heat through. 

Slow cooker method: Put everything in a slow cooker and cook 6 to 8 hours on Low. Add beans and heat through.

Dutch oven method: Put everything in a Dutch oven and put in the campfire in well-started coals. Surround oven with hot coals and keep at a low simmer 1 hour or until meat is tender. Stir in beans and heat through. A  Dutch oven can also be placed in a 325-degree oven for 1 hour or until meat is tender.  

Solar method: Put everything in the solar cooker and give it a jump start if possible  by heating the wine or grape juice first. When meat is tender (time depends on sun and wind) stir in garbanzos and heat for another 30 to 60 minutes.

Pressure cooker method: Bring meat, onion, seasonings and wine to full pressure for 15 minutes. Let pressure normalize on its own or by quick-cooling (see your cooker’s instruction manual), then stir in garbanzos to heat through. 

3. If you can manage minced fresh parsley, it really complements this dish. 
Sprinkle it on just before serving. Serve in shallow soup plates alone or over hot rice. 

See more of Janet Groene’s shortcut recipes at  BoatCook.blogspot.com

Campground Potluck Recipe of the Week

It’s smart (and economical) to have a large, restaurant-size can of something or other on hand for a campground potluck.  Commercial size products are sold at Walmart and many supermarkets. Here’s a sample recipe using a #10 can of sliced carrots. 

Gala Carrots

4 Gala apples, peeled and diced

1 stick butter

1 teaspoon cinnamon

½ cup brown sugar

#10 can sliced carrots, drained

In a large pot sizzle apples in melted butter until they are crisp-tender. Stir in cinnamon, brown sugar. Gently fold in drained carrots. Mix well Cover and heat through. Stir and serve. Serves 12 to 16 as a side dish.

FOIL MEAL OF THE WEEK

Pickapart Pesto Sandwich Loaf

The aromatic magic of pesto transforms ordinary deli meat and cheese into a hot gourmet meal. Heat it in foil. Eat out of the foil. Make one sandwich or dozens. 

For each person you will need: 

Large square foil

Large hoagie bun or or small loaf of French bread

Olive oil or soft butter (optional) 

1 slice deli ham

1 slice deli roast beef

1 slice mild cheese such as provolone or Swiss

1 slice sharp Cheddar

2 to 3 teaspoons pesto (bottled or homemade) 

Slice bread or bun every inch but don’t cut all the way through.

Spread slices open and lightly brush or spread cut sides with soft butter or olive oil. 

Cut meats and cheese into quarters and tuck into the bread, placing two or three different pieces in each opening.  Poke pesto into each open space.

Wrap in foil and heat gently to melt cheeses and bring out the flavor of the pesto.  

 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's  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 

MAKE AHEAD RECIPE OF THE WEEK

Although the hard work is done ahead of time, this dish bakes at the last minute. You decide what makes up a “portion” of chicken in your family. 

BBQ Baked Chicken

6 portions chicken

Salt, pepper

Medium onion, chopped fine

1/4 cup each cold water, ketchup, brown sugar and vinegar

1 tablespoon flour

2 tablespoons soy sauce

1 teaspoon each sweet paprika, minced garlic and mustard powder

Arrange chicken pieces in a single layer in a greased baking pan. Sprinkle lightly with salt, pepper and chopped onion. Whisk remaining ingredients until smooth and smear evenly over chicken pieces. Wrap for the ice chest, freezer or fridge.

In camp, thaw chicken. Do not stir. Bake at 350 F, uncovered,  40-45 minutes or until chicken reaches 170 F. at its thickest point. 

WHEN FOOD EMERGENCIES 

TRIP UP YOUR CAMPING TRIP

   Stuff happens when you're away from home too. 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

BONUS RECIPE

Bargain Turkeyburgers

Stretch meat with the addition of cornmeal, then make it more corny with a juicy sweetcorn sauce. 

20-ounce package ground turkey

½ teaspoon each salt pepper, ground cumin

Small can diced green chilies, drained

4 tablespoons cornmeal

2 drops each liquid smoke and hot sauce

1 egg

Juice of half a large lime

Sauce: 

1 can whole kernel corn, drained

1 cup salsa

Mix burger ingredients well and form into patties. Fry in a greased skillet until browned on both sides and done in the middle at 175 F. Remove burgers and keep warm.

To the skillet drippings add 1 cup salsa and 1 cup drained whole kernel corn. Serve as a sauce for the burgers. Serve in buns with all the fixings or as a knife-and-fork meal.

NO BAKE DESSERT OF THE WEEK

Lemon Whip for Two

Make this  rich with regular yogurt and whole milk or pare down calories with low-fat yogurt, skim milk, sugar substitute and sugar-free gelatin mix. For a frothier whip, substitute a scant cup of cold water + 1/3 cup dry milk powder for the fresh milk. 

 ½ cup plain yogurt

1 tablespoon lemon gelatin dessert mix

1 tablespoon sugar or 1 packet sugar substitute

1 cup milk or light cream 

4 ice cubes

Optional: lemon-lime soda

Process yogurt,  gelatin mix, sugar, milk (or milk powder and water)  and ice in a blender until frothy and slushy. Pour into two glasses and top off with soda. Serve at once. 

FAMILY SIZE NO BAKE DESSERT

Hula Mallow Squares

20-ounce can crushed pineapple, well drained

2 cups cookie or graham cracker crumbs

1 stick butter, melted

 14-ounce package marshmallows

1 2/3 cups milk

1 ½ teaspoons vanilla, lemon, orange or almond flavoring

16-ounce tub whipped topping

Drain pineapple, saving juice to make fruit pinch. Mix melted butter and mix with crumbs. Press into the bottom of of a 13 X 9-inch dish, saving ½ cup for topping.

In a heavy saucepan over low heat or in the microwave, melt marshmallows in milk. Stir until smooth. Stir in flavorings. Fold in drained pineapple and whipped topping. Spread over the crumb crust and sprinkle with the rest of the buttered crumbs. Chill several hours. Cut in 12 to 16 squares. 

WHAT IS FULL-TIME RV TRAVEL REALLY LIKE? 

 

Here's our whole story, start to end, warts and all..... We traveled full-time 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 

Make your own trail mixes to save money, eat better. Make a big batch, measure into reusable snack bags for freshness and portion control. Always have a healthful nosh in your pocket, carry-on or day pack. See recipes at https://createagorp.blogspot.com 

Camping Meals Nice 'n Easy

Copyright Janet Groene 2026. To ask about rates to reprint copyrighted Groene work, email janetgroene@yahoo.com

Bust a move! Cook at your campsite to save money, eat better. 

CAMPING & RV RECIPE OF THE WEEK

Grilled Turkey Frisbees

Depending on size of the cutlets you may need one to three per person. 

2 ½ pounds turkey cutlets

12-ounce can Mountain Dew or other citrus soda

1/4 cup each vegetable oil and  soy sauce

1 tablespoon minced garlic

Put soda,  garlic and soy sauce in a large zip-top bag with the cutlets and refrigerate overnight. Move occasionally to distribute flavor. 

 Drain and discard marinade. (Don’t pour it on the ground or in the RV sink.)  Grill cutlets until toasty brown on both sides. Serve as a knife-and fork meal or in buns with sliced tomato, sweet onion and other favorite fixin’s. 

NO-BAKE DESSERT OF THE WEEK

Haystack Cookies

2 cups sugar

1 stick butter

½ cup milk

1/3 cup cocoa

½ cup peanut butter

3 ½ cups chow mein noodles

Bring sugar, butter, milk and cocoa to a boil. Remove from heat and stir in peanut butter.  Put chow mein noodles in a big , buttered bowl and toss lightly with the hot mixture until noodles are well coated. Drop by blobs on waxed paper and let cool and harden. Keep in a cool place.

 

FATHERS DAY IS JUNE 21:

DADS LIKE TO BE PREPARED 

   Stuff happens when you're away from home too. 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

BONUS RECIPE

Make this melty goo to serve as a snack or appetizer. Try it with different nuts each time such as walnuts, pecans, peanuts, pistachios or cashews.

Nutty Cream Dip

3-ounce jar of dried chipped beef

Medium onion, chopped fine

½ teaspoon garlic salt

8-ounce brick cream cheese

½ cup mayonnaise or sour cream

2 tablespoons water or milk

1 cup finely chopped roasted nuts

Chop dried beef fine and place in a pan, microware dish, double boiler or chafing dish with the other ingredients. Heat slowly over gentle heat, stirring until it’s creamy and spreadable. Serve warm with crackers or turn chunks of bread. 

CAMPGROUND POTLUCK DISH OF THE WEEK

Fuggitaboutit Salad 

All the work is done ahead of time. Put this salad in the fridge overnight and forget about it.  All you have to do is bring it to the potluck table the next day. 

3 cups each broccoli and cauliflower florets

2 cups carrots cut julienne style

2 cups red and green bell pepper, cut in crescents

1 cup  each sliced celery and cut up cucumber

1 pint sliced mushrooms

Large sweet onion, cut in crescents

1 tablespoon each chopped anchovies and chopped capers

Optional:

Cherry tomatoes, black olives ad lib, 

Marinade:

1 cup vegetable oil

½ cup red wine vinegar

1/3 cup sugar

1 teaspoon dried, crumbled thyme

1 tablespoon Dijon style mustard

2 teaspoons salt

Put vegetables in a large zip-top bag. Whisk dressing ingredients to dissolve sugar, pour over vegetables and chill overnight. Move bag occasionally to distribute flavor.  Drain and serve. 

VEGETARIAN DISH OF THE WEEK

Lost Shepherd’s Pie

Buy deli mashed potatoes or make your own. 

2 cans vegetarian baked beans

1 can kidney beans, drained and rinsed

1 can mushroom pieces, drained

½ cup ketchup

1 tub mashed potatoes (about 3 to 4 cups)  

1 cup dry bread crumbs

½ stick butter

Mix beans, mushrooms and ketchup.. Spread mashed potatoes on top. Cover and heat gently. In a small skillet melt butter and stir in bread crumbs. Sprinkle over potatoes. Serves 6 to 8.  

BLACK POT RECIPE OF THE WEEK

Pulled Turkey BBQ

Try this Italian accented sandwich as a change from pulled pork. 

Large turkey breast,, about 6 pounds

8-ounce can tomato sauce

1 tablespoon plus 1 teaspoon Better Than Chicken (or Beef) bouillon

Large green pepper, seeded and diced fine

Large onion diced fine

1/4 cup white wine vinegar

2 tablespoons mixed Italian seasoning

About one dozen large bakery burger buns, split & buttered

1. Grease a heavy pot or Dutch oven for which you have a heavy lid. . Get a fire started. You’ll need  to keep it fed with glowing coals for 2-4 hours.

2. Thaw the turkey breast and cut it in half at the center bone. Discard the skin and bone where animals can’t get them.  Place turkey in the pot.

3. Mix remaining ingredients and pour over the turkey pieces. Turn turkey to coat with sauce.

4. Cover tightly and cook in well-started coals for 5-6 hours. This recipe relies on steady, moderate steam heat much like that of a slow cooker. Use a heavy, tight fitting lid and do not peek often. Do not let it boil dry. 

5.  When turkey is so tender it’s falling apart, shred with two forks. Serve in buttered buns with sauce.

 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's  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 

Save this recipe for your files...

MASTER RECIPE OF THE WEEK

Master Mix for Quick Breads

Make quick magic with a basic, non-yeast bread recipe that can be fresh and different at every meal, Make it with fruit, nuts, herbs, cheese, meat. Make it in a loaf, as biscuits or in muffin pans.

About “Quick” Breads

Starting with the beloved Irish Soda Bread, “quick” breads have existed for centuries. 

They are easy for the camp chef and delicious eating for the crew.. They also freeze well for future use. Try my mixtures or invent your own.  

Master Mix:

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

½ cup shortening, lard, butter or oleo 

Mix dry ingredients and cut in shortening until mealy. Seal in a plastic bag and keep cool and dry. This makes one loaf or a dozen muffins.

To make a thick batter add:

* ½ teaspoon baking soda, 1 cup buttermilk, 2 eggs and ½ cup French fried onions OR

* ½ cup grated Parmesan and 2 teaspoons dried dillweed to the dry mix, then stir in  1/2 cups milk whisked with 2 eggs OR

* To the dry mix add 2 teaspoons pumpkin pie or apple pie spice mix. The wet mixture is 1 cup canned pumpkin puree or applesauce, 2 eggs, 1 cup milk OR 

* Add ½ teaspoon baking soda, 3 tablespoons real bacon bits and 1 cup chopped, stuffed olives to the dry mix. Add 1 1/4 cups milk whisked with 2 eggs OR 

* To the dry mix add ½ teaspoon baking soda and 2 teaspoon dried mixed Italian herbs. Make a wet mixture of an 8-ounce can tomato sauce, 1/2 cup milk 2 eggs and 1/4 cup olive oil OR 

* To the dry mix add ½ teaspoon baking soda. Fold in a 12-ounce can of beer and ½ stick butter, melted OR

* To the dry mix add ½ teaspoon baking soda and ½ cup each chopped nuts and dried fruit bits OR

* Make the wet mixture with a small can of pineapple with juice, 1 egg, ½ stick butter, melted and 1/4 cup milk OR

* To the dry mixture add ½ teaspoon baking soda and 2 teaspoons cinnamon. Fold in a mixture of 2 mashed bananas,  2 eggs, 1 cup milk and ½ stick butter, melted OR

* Whisk together 1 cup smooth or chunky peanut butter, 1 cup milk and 2 eggs. Fold into dry master mix to make a thick batter.  

General rules:

1. Whisk wet ingredients together. Mix dry ingredients together. Then combine just until everything is evenly wet. Do not beat or over-mix.

2. Grease pans well. You might line the bottom of the loaf pan with waxed or parchment paper for easier removal.. Do not fill pans or cupcake papers more than 2/3 full. 

3. Bake loaves or muffins at 350 degrees until springy to the touch and pulling slightly away from edges of the pan. A toothpick plunged in the center should come out clean. 

4. Cool loaf in the pan 15 to 20 minutes before removing. Eat it  warm or cool completely, wrap and keep in a cool place several hours or overnight  for easier slicing. Muffins are best when fresh and warm and  take well to a schmear of butter or cream cheese.. 

5. A sawtooth knife usually makes slicing easier. Adding chunky items such as nuts and fruit makes for a delicious loaf but also makes slicing more difficult. 

RV & Camping Chow Time

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

CAMPING & RV RECIPE OF THE WEEK

Deep Sea Dumplings

Use any condensed, homemade or ready-to-serve Manhattan style (tomato based) clam chowder as long as it adds up to about 6 cups. Milk-based type New England clam chowder is not recommended for this recipe. 

6 cups Manhattan style clam chowder

1 cup tomato juice, Clamato or V-6 juice

1 ½ cups biscuit mix

½ teaspoon sweet paprika

1 teaspoon dried parsley flakes

Milk or water

Small can shrimp, drained and rinsed OR

1 cup cooked, chopped shrimp 

While soups and juice  come to a steady simmer (not a hard boil)  in a large saucepan, mix parsley flakes and paprika with biscuit mix. Add milk or water to make a thick dough. Do not over-beat. Cut up shrimp and fold into dough. 

Drop dough by teaspoons into simmering chowder and cook 10 minutes uncovered, then 10 minutes tightly covered.. Makes 4- 5 servings. 

See more of Janet’s galley-ready recipes at https://Boatcook.blogspot.com

           ++++++++++++++++++++++++++++++++++++++++++++++++++++++

SPECIAL REPORT

MAKE AHEAD DISH(ES) OF THE WEEK

Tons of Torpedos

Call them hoagies, gyros, grinders or submarine sandwiches....

These foil-wrapped meals are the only tummy fuel you’ll need on short camping tripS, a picnic or road trip. Eat them right out of the foil or roast them  until the filling turns into a hot, melty meal. Make them by the dozen. 

Heat on grate over medium coals, n the oven or in a covered grill

General rules:

+ Make torpedos only with fully cooked meat. Freeze promptly. 

+ For food safety, keep torpedos frozen, refrigerated or in a well chilled ice chest. 

+ Spread split sides of buns with a thin film of butter or oleo to keep bread from getting soggy.

+ Mayonnaise is not recommended as a binder for sandwiches that will be frozen. 

+ If sandwiches will be frozen,  raw vegetables (onion, green pepper, mushrooms)  should be blanched and well drained before adding to the mix.  

+ Unwrap foil carefully. Fillings, especially melted cheese,  can be scalding. 

Chicken Salad Torpedos

8 to 10 sub rolls, split

Soft butter

1 ½ bricks, 8 ounces each, cream cheese

1 tablespoon lemon juice

Small can diced water chestnuts, well drained

2 teaspoons dried tarragon

3 to 4 cups cooked , seasoned chicken,  chopped

Split rolls and spread cut sides with a thin film of soft butter. Soften cream cheese at room temperature and mix in lemon juice, water chestnuts, tarragon and chicken. Fill split rolls and wrap in foil. Chill or freeze. Eat as is or heat evenly just until heated through.  

Bully Beef Torpedos

Canned corned beef has been the camper’s, sailor’s and prepper’s best back-up food since Napoleon’s time. A little goes a long way. Caponata is an eggplant appetizer. 

12-ounce can corned beef

8-ounce package Velveeta, coarsely shredded

Small can or jar caponata, chopped (about 1 cupful)

2 to 3 tablespoons ketchup

8 sub buns or large hot dog buns

Scrape excess fat from corned beef and chop as fine as possible. Grate Velveeta on the large holes of a box grater and fold into the corned beef with the caponata and just enough ketchup to bind the mixture. Pack into split buns. Wrap and chill or freeze. In camp, thaw and heat the wrapped torpedos over medium coals.   

Spinach & Bacon Torpedos

2 packages, 10 ounces each, chopped spinach

1 tablespoon minced garlic

2 tablespoons olive oil

Salt, pepper

1 pound bacon, chopped

8-ounce package shredded mozzarella or Cheddar

1/4 cup shredded Parmesan

8 to 10 sub buns or  large hot dog buns

Thaw and drain spinach and cook in hot oil with garlic. Sprinkle with salt and pepper and set aside in a sieve to drain well. Press to remove excess liquid.

Fry out and drain bacon and fold into the cooled spinach with the cheeses. Fill buttered buns and wrap tightly in foil. Freeze or chill. To serve,  roast the wrapped sandwiches over medium coals, turning often for even heating. 

Wrap snugly in foil

Tuna Melt Torpedos

10-ounce can tuna, drained

1/4 cup pickle relish, drained

3 hard-cooked eggs, chopped

½ teaspoon onion salt

About ½ cup softened cream cheese

8 slices American, provolone or cheddar cheese

8 large buns, split and lightly buttered

Mix tuna, relish eggs, onion salt and cream cheese. Fill buns and top with a slice of cheese. Wrap in toil and chill or freeze. Thaw and roast in a medium oven or over medium coals until heated through.  

Hot Hula Torpedos

For each Torpedo you will need:

1 hoagie bun, split

Soft butter

Pineapple jam

Small jar diced pimentos, drained

2 thin slices of mild, melt-able cheese such as white American

1 slice canned pineapple, drained

I slice deli baked ham or roast pork lunch meat

Heat in foil, Eat out of the foil

Lightly spread both split sides of the bun with butter. Spread one side with pineapple jam and dapple with a few pieces of pimento. Press a light scattering of fine chopped macadamia nuts on the other buttered side.

Assemble with a slice of cheese, a slice of ham, a slice of pineapple and the second slice of cheese. Wrap tightly in foil and freeze or chill. This torpedo can be eaten at “room” temperature but heating brings out its magic. 

To serve, place wrapped torpedo over medium coals or in a medium oven and heat through. 

Muffaletta Torpedos

These New Orleans favorites are traditionally served at “room” temperature but no law says that you can’t heat ‘em over the campfire on a cold day.

8 slabs of French bread, 6 to 8 inches long

1/3 cup each red wine vinegar and olive oil

1 teaspoon each garlic salt and crumbled dried oregano

6-ounce jar marinated artichoke hearts, drained and chopped

Small jar salad olives, chopped and drained

Small can sliced black olives, drained

Thin slivers of sweet onion

1 pound thin sliced deli meats and cheeses such as provolone, salami and pepperoni.  

Split bread. Whisk vinegar, oil and seasonings and use a pastry brush to “paint” the cut sides of the bread with a light touch. Chop and mix artichoke hearts and olives to form a relish Drain thoroughly.

Assemble sandwiches with onion, meat and cheese and close. Wrap tightly and keep chilled up to three days. 

Make twice as many as you think you'll need

Wild  Rice Vegetarian Torpedos

8 burrito size flour tortillas

1 can vegetarian refried beans

About 1 tablespoon picante sauce

1 box wild rice and rice mix

8-ounces Monterey Jack cheese, shredded

½ teaspoon each chili powder and ground cumin

Mash refried beans with picante sauce until spreadable. Spread a thin smear on each tortilla. Cook wild rice mix according to package directions. Cool completely and fluff with a fork. Fold in cheese, seasonings and remaining refried beans. Fill burritos and wrap in foil. Chill or freeze.

In camp, warm wrapped torpedos over medium heat until heated through. Open foil. Make sure the food is cool enough to eat,  and eat from the foil. 

More filling ideas for freeze-able Torpedos:

Peanut butter and jelly

Ham and cheese

Cooked meatballs (go easy on the sauce now. Serve torpedos with a dipping sauce later)

Grilled hot dogs in toasted buns

Lamb meatballs with a little crumbled feta cheese. Serve with fresh raita

Sliced deli roast beef spread with boursin and rolled up

Seasoned refried beans mashed with whole kernel corn and diced green chilies from a can

Cooked, chopped salmon with drained, cooked or canned bean sprouts, soy sauce and sticky rice as a binder

Not recommended for freezing:

Egg salad, tuna salad, chicken salad with mayo

Sandwiches with sauerkraut

Raw vegetables or fruit

Pickle slices, Sour cream

Meats that are only partially cooked

           ++++++++++++++++++++++++++++++++++++++++++++++++++++++

JUST IN TIME FOR FATHERS DAY 

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. Amazon will wrap and ship it for you. 

https://amzn.to/3nNndWY 

Campground Potluck Recipe of the Week

Mexicali Casserole

To make this a vegetarian dish, use vegetarian tamales. Canned tamales make this a quick and easy hot dish. 

3 cans, about 15 ounces each, tamales

2 cans, 12 ounces each, whole kernel 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 and milk (for cornbread mix)

1 cup grated  Monterey Jack cheese

Put tamales in a greased 9 X 13-inch casserole and sprinkle with corn and olives. Bake 10 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. Serves  8-12. 

STUFF HAPPENS. BE READY

FOR FOOD EMERGENCIES 

   Stuff happens when you're away from home too. Be prepared for delays, sudden evacuation,  breakdowns,  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? See Survival Food Handbook for tips on buying, stowing, and making 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

BONUS RECIPE

Drumstick Corn Dogs

10 medium drumsticks

1 cup flour

12 cup cornmeal

1 tablespoon each sugar and baking powder

½ teaspoon each paprika, salt and dry mustard powder

1 cup milk or light cream

1 egg

Fat or oil for deep frying

Season drumsticks with salt and pepper. Arrange on a greased baking pan and bake 10 minutes at 425 F. Reduce heat to 325 F. Roast until chicken tests done at 170 F. IT's important that chicken is thoroughly cooked. Cool completely and refrigerate or freeze.

To proceed, mix dry ingredients for the batter. Whisk milk and egg and mix with dry ingredients to make a thick but pour-able batter,  Bring oil to 375 degrees F. Pat drumsticks dry. Pour some of the batter into a tall glass or clean tin can. Holding drumsticks by the short end, dip in batter. Let excess batter drip off and fry drumstick until  golden and crusty.

Keeping oil at 375 F. dip drumsticks on at a time and fry. Serve at once or keep warm. 

Caution: deep frying requires extra caution in camping. The stove and pot should be on a firm surface. When finished, let the leftover oil cool and dispose of it in a suitable container. Do not pour it into the ground or the RV sink. For food safety, the chicken should be cooked thoroughly before deep frying in batter. 

NO BAKE DESSERTS OF THE WEEK

Hot Apple Shortcake

6 store bought shortcake shells OR

6 baked biscuits

1 can apple pie filling

1 cup  orange juice 

½ cup  sugar

Optional: 1 cup miniature marshmallows AND/OR  1 cup coarsely chopped pecans

Set out shortcake shells or split biscuits. Put apple pie filling in a pan and chop or mash it coarsely. Add orange juice and sugar and bring to a boil until sugar dissolves. Stir in marshmallows or pecans or both. Spoon hot over shells. Serve at once.  

Variation: try this with another fruit juice such as pineapple, apple or cranberry. 

Freckleberry Pie

Doctor up an ordinary icebox pie with fresh berries, freckled throughout the sweet custard filling. I found raspberries too delicate and strawberries too juicy for this recipe. 

9-inch crumb crust, homemade or store-bought.

14-ounce can sweetened condensed milk

½ cup fresh lemon or lime juice

8-ounce tub whipped topping

1 cup fresh, firm blackberries, blueberries OR

1 cup dried cranberries

Chill crust.  Wash berries and pat dry. Thaw whipped topping.  Whisk fruit juice and condensed milk. When it begins to thicken, fold in whipped topping and berries. Put in crust and chill. Serves 8. 

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