Fall Camping Comfort Food

 Copyright Janet Groene 2026. 

    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

    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. Gifting? Amazon will wrap and ship it for you. 

https://amzn.to/3nNndWY 

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/

RV & Campsite Meals Made Easy

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

Save money and eat healthier, cleaner, greener when you cook "at home" in your campsite. 

Camping & RV Recipe of the Week

One Pot Chicken Florentine

10-ounce package chopped spinach

8-ounce package wide noodles

3 cups water

1 teaspoon powdered bouillon

1 cup milk*

1 tablespoon + 1 teaspoon flour

½ cup freshly grated Parmesan or other hard cheese

 10-ounce cans chunk chicken, undrained

Optional: Small jar chopped pimentos, drained

Suggested garnish: sour cream

* Or 1 cup water + 1/3 cup powdered milk

Thaw spinach and press it dry. Bring water and bouillon to a boil and cook noodles until tender. Do not drain. Whisk flour into cold milk. Add Parmesan, then quickly stir into the pot.  Stir over low/medium  heat until it begins to thicken.

Stir in spinach, chicken and pimentos. Cover and cook over low/medium heat, stirring until hot and creamy. If i's too thick, thin with water, white wine or milk. Adjust seasonings to taste. Serves 4 to 6. 

Suggested garnish: toasted slivered almonds

Make your own trail mixes, sweet or savory, snack size or meal size. See easy recipes at https://createagorp.blogspot.com 

FINGER FOOD OF THE WEEK

Lettuce Cups

Bibb lettuce makes the best lettuce cups but this Asian-influenced filling also goes well in endive leaves or sweet pepper halves.

1 pound ground pork, beef, chicken or turkey 

1 teaspoon minced garlic

1 tablespoon vegetable oil

1 tablespoon dark sesame oil

1 teaspoon chili garlic paste (optional)

3 tablespoons soy sauce

2 tablespoons creamy peanut butter

Washed, dried lettuce leaf “cups”

In a  nonstick skillet, fry out ground meat with the garlic in hot oil until thoroughly done and crumbly, Spoon off any excess fat. Stir in remaining ingredients. Cover and cook over low heat a few minutes to blend flavors. Using a draining spoon, place warm filling in leaves and serve at once. 

BE PREPARED 

   Smart campers stay aware and 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 easy, money saving, workable ways to buy, stow and cook meals made from ordinary supermarket supplies. 

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

MAKE-AHEAD RECIPE OF THE WEEK

Basic White Sauce Mix

Whether it’s a sauce or gravy, a flavorful topping can transform any so-so dish. Here’s how to have a velvet gravy any time, any flavor. Vary it dozens of ways with creative additions.  (SEE BELOW)

2 sticks real butter

1 cup flour

2 teaspoons salt

Cut cold butter into a mixture of the flour and butter until mealy, Form into four tight little patties or balls and wrap each separately. Freeze for up to 8 weeks.  Each will make two cups of white sauce. 

To use, thaw one patty of mix and heat gently in a skillet. As it breaks up, gradually add 2 cups milk, stirring constantly until it thickens.  Add a flavor ingredient and more milk or water if needed. 

Suggested additions: 1/4 to ½ cup grated cheese, ½ to 1 teaspoon curry powder, 1/4 to 1/3 cup ketchup, 2 teaspoons Better Than Beef bouillon, 1 or 2 tablespoons minced parsley, 1 teaspoon dried herb such as tarragon or thyme, 1 teaspoon fresh lemon zest or 2 teaspoons Dijon style mustard.  For some sauces you’ll also want to add pepper, but I prefer not to put it in the basic mix.

Campground Potluck Dish of the Week

Mexi-Mac ‘n Cheese

 Heat it in a stove-to-table vessel and serve it right out of the cookpot. 

4 cans macaroni and cheese (such as Chef Boyardee)

6-ounce bag shredded Monterey Jack cheese

2 cans, 14.5 ounces each, stewed tomatoes with Mexican flavor

1 tablespoon flour

12-ounce can Mexicorn, drained

About 1 cup crushed corn chips

Put canned mac and cheese in a stove-to-table pan. Drain tomatoes and whisk flour

into the juice. Add juice, tomatoes and corn to the pot. Fold in tomatoes and  corn. Cover and heat over low burner until heated through. Sprinkle with crushed corn chips. Serves 10 to 12. 

BLACK POT RECIPE OF THE WEEK

Does your camping club have a campfire cook who loves the attention? I’d love to hear about it. 

Campfire Corned Beef

                        

4-pound corned beef brisket

Seasoning packet

Water

1/4 stick butter

Large onion, diced

Large rib celery, diced

1 cup brown sugar

1 cup ketchup

1/4 cup vinegar or dry red wine

2 tablespoons spicy mustard

Put the corned beef in the pot with the seasoning packet, onion and celery. Cover with water. Bring to a boil over hot flames, then cover and move to well-started coals to simmer for 2 ½ to 3 hours until meat is tender.  Remove brisket to a carving board  and let rest. It will be easier to carve after15 minutes or so. Let liquid cool in the pot and discard it. Do not pour into RV sink. 

In a saucepan, melt the butter and stir in the brown sugar, ketchup, mustard and wine or vinegar. Heat until smooth and bubbly. Slice brisket, drizzle with sauce and serve. Serves 12. 

Suggested garnish: mix 1 cup mayonnaise, 1 cup sour cream and 1/3 cup prepared horseradish to pass at the table. 

                             *******

If the corned beef did not come with a seasoning packet, make your own:

1 tablespoon each peppercorns, coriander and mustard seeds 

1 teaspoon each anise seeds and dill seeds

2 whole cloves

1 bay leaf

1 teaspoon red pepper flakes

Tie securely in cheesecloth and bruise with a hammer. Add to the pot and  discard later with the cooking liquid. 

                              *******

NO BAKE DESSERT OF THE WEEK

Fake Banana Crepes

1. Buy a package of 8 cheap hot dog buns (they are thinner)

2. Slice 4 bananas in half lengthwise

3. Lightly “butter” cut sides of buns with Nutella or peanut butter

4. Put a banana slice in each bun and close

5. Whisk 3 eggs with ½ cup milk and soak the filled buns in it

6. Fry buns in hot butter, as for French toast. Buns should be golden brown on all sides. For easier turning, use tongs. 

7. Drizzle with chocolate syrup, maple syrup , marshmallow cream or butterscotch  ice cream sauce. Whipped topping optional. 

FULL-TIME RV TRAVEL& Lifestyle, Warts and All 

 We spill our whole story, from a thoughtful start to a happy ending. 

We traveled full-time for 10 great years. The book begins with getting in and ends with settling down to  become part-time RV-ers again.  

 Living Aboard Your RV, 4th Edition 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 much more. We also describe  an exit strategy if and when it's time.    https://amzn.to/29XFEkq 

WHOLE MEAL SALAD OF THE WEEK

Skid Row Cobb Salad

Bologna? It's a delicious  bargain meat. This can be a penny pinching meal with plenty of protein.  

1 head crisp lettuce, torn in bite size

12-ounce package sliced bologna,  cut in strips

2 hard-cooked eggs, diced

1 cup grape tomatoes but in half

4 slices Swiss cheese, cut in strips

Optional embellishments: toasted walnuts, sliced avocado, melon balls, chickpeas, real bacon bits

Compose a handsome salad on each plate. Drizzle with homemade or bottled dressing. Bonus points: Sizzle bologna strips in hot butter until toasty and add just before serving. 

Bottled dressing or whisk together:

1/2 cup salad oil

1/4 cup vinegar

2 tablespoons yellow mustard

1/4 cup honey

1/2 teaspoon each salt and crumbled thyme

2-ounce packet real bacon bits

Love Sea Travel? Discover Yacht Yenta Cozy Mysteries

People are dying in Okecoochie County FL, but nobody can guess how the deaths are related. Meet Farley Halladay, a salt-cured sailboat widow who has an online charterboat booking business, dodges a wayward sister, cares for an old Navy SEAL veteran who was her late husband’s mentor and wrangles a large circle of wacky friends. She cooks, copes and solves crimes in this unusual cozy mystery series.  Check your favorite e-book seller for all formats or go to Kindle,   https://amzn.to/3bB5XPh   

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

 

SKILLET SUPPER OF THE WEEK

I never thought of combining sweetcorn and crushed pineapple until I found this easy skillet meal in an old cookbook from Barbados. This is my adaptation. 

Bajan Pork Supper

14-ounce pork tenderloin

2 tablespoons flour

½ teaspoon each salt, pepper

3 tablespoons vegetable oil

1 cup water

1 teaspoon powdered chicken bouillon

Green pepper, diced

Small can crushed pineapple, undrained

1 teaspoon cornstarch

1/4 cup raisins

1 can whole kernel corn, drained

Cut pork in bite size and dredge in seasoned flour.  Brown in heated oil. Add water, bouillon, raisins and green pepper. Cover and simmer  until pork tests done. In a small bowl mix pineapple and cornstarch. Add corn and pineapple to the skillet. Heat and stir until thick.  If it’s too thick, add a little water or broth. Serve as is or spoon over cornbread, Texas toast, biscuits, rice or pasta, Serves 6. 

NIGHTCAP OF THE WEEK

Cranberry Tea

This hot toddy is a bracing drink to sip around a dying campfire. You’ll need a large pan to brew it and a ladle to serve it.

32-ounce bottle cranberry juice cocktail

4 cups water

1 single serve sleeve powdered peach tea

1/3 cup honey

½ teaspoon ground cloves

2 teaspoons ground cinnamon

2 bags regular tea such as Lipton

Heat until steamy. Discard tea bags and serve in mugs. Good as is or with a tot of rum, rye or port wine. Refrigerate leftovers. Makes 2 quarts. 

See this week's hot-off-the-press news of new, future and expanding RV parks and campgrounds. Grab reservations before the word gets out. https://solowomanrv.blogspot.com 

. 

Camping Meals Easy, Easier, Easiest

Copyright Janet Groene 2026. This site has had more than 300,000 views. 

Budget Campers, Full-timers & RV Travelers Eat "In."

That's Part of the Fun, Skill and Sport of Camping 

RV & CAMPING RECIPE OF THE WEEK

Breakfast Beehives

1 tube buttermilk biscuits

½ stick butter

1/3 cup each brown sugar, honey, shredded coconut

1 teaspoon ground cinnamon

2 heaping tablespoons orange marmalade (optional) 

Set the oven for 425 degrees. Grease a 10-inch pan and melt the butter in it. Stir in brown sugar, honey, coconut, cinnamon and marmalade. Cut biscuits in half and nestle them in the goo, cut side down.  Bake about 18 minutes or until golden brown. Spoon hot honey sauce over biscuits. 

Stovetop method: Melt butter in a large skillet and stir in brown sugar, honey, coconut, cinnamon and marmalade. Cut biscuits in half and arrange on the sauce, turning once to coat. Cover skillet and cook over medium heat until biscuits are puffy, “set” and done in the middle. They will not get brown. Serve biscuits covered with sauce. 

For money-saving tips and trips in your RV see Janet Groene’s weekly https://Solo Woman RV.com

SNEAKY CAMP SHORTCUT OF THE WEEK

Buy one or two pounds of deli potato salad on your way to the campsite. Note the use-by date. It’s probably good for several days if kept well chilled. In camp, dice a canned ham, some celery, a small box of Velveeta and maybe more goodies such as diced Roma tomatoes or sweet green peppers. Fold together, add bottled ranch dressing to taste and it’s a whole meal. Pass it off as “homemade”. 

Campground Potluck Dish of the Week

Jellied Coleslaw

Cool and convenient, coleslaw is always welcome on the campground potluck table. This one will bring raves because it’s not the same-ol', same-ol'. Look for a coleslaw mix that has some carrot and red cabbage for color. 

10-ounce package shredded cabbage coleslaw mix

1/4 cup shredded carrot (optional) 

4-serving packet lemon gelatin dessert mix

1 cup boiling water

½ cup cold water

½ cup mayonnaise

½ cup sour cream

1 tablespoon Dijon-style mustard

 While gelatin dissolves in boiling water, whisk together cold water, mayonnaise, sour cream and mustard.  Add dissolved gelatin and vegetables. Mix well and spread in a 9 X 13-inch dish. Cover and chill until set. Serves 8 to 10. Provide a large spoon or ice cream scoop for easy serving. 

Optional Dressing Whisk 1 cup light cream, 2 tablespoons lemon juice, ½ teaspoon sweet paprika and ½ cup mayonnaise.  

Where to go on your next road trip? See updated travel tidbits here and there, sooner or larger, near and far at https://janetgroene@blogspot.com

Campground Cook Tip: To make a tangy topping for pancakes, mash a can of whole cranberry sauce with 1 ½ cups pancake syrup and heat gently. Spoon over stacks of flapjacks. 

NO BAKE DESSERT OF THE WEEK

Black Forest Cherry Parfait

1 can cherry pie filling

1 cup sour cream

1 tub whipped topping OR

1 1/2 to 2 cups vanilla flavor yogurt

1/2 cup mini semi-sweet chocolate chips

Optional topping: Zweiback crumbs and/or a marachino cherry

Fold sour cream or yogurt into pie filling. Fold mini chocolate chips into whipped topping

Alternate layers in clear plastic cups and sprinkle Zweiback crumbs on top. 

Pantry Recipe of the Week

Island Ambrosia

This makes a enough dessert for a large crew or a campground party. If you need it even larger, fold in sliced bananas. If smaller, use a small can of crushed pineapple. 

20-ounce can crushed pineapple in its own juice

1 can peach slices in their own juice

14-ounce bottle maraschino cherries

1 can other fruit such as gooseberries, pitted sweet cherries, diced pears, fruit cocktail etc.

1 packet French vanilla instant pudding mix

1 cup shredded coconut 

Open cans and drain juice into a medium bowl. Whisk in pudding mix and quickly fold in fruits and coconut. Let stand 5 minutes until a cream sauce forms. Makes 10 to 12 servings. 

THE PERFECT "HOUSEWARMING" GIFT FOR A NEW RVer

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. Gifting? Amazon will wrap and ship it for you. 

https://amzn.to/3nNndWY 

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

BONUS RECIPE 

Eggs and Pearls Omelet

Transform an ordinary breakfast omelet by addition just enough tapioca pudding to give it a whiff of sweet vanilla essence. Readymade tapioca pudding is found in the dairy case and shelf-stable tapioca pudding cups are found in the snack aisle. 

8 eggs

2 tablespoons water 

2 individual tubs tapioca pudding, regular or sugar free (1 cup) 

½ teaspoon each salt, white pepper

2 tablespoons butter

Whisk eggs until light and lemony. Fold in pudding with salt and pepper. Melt butter in a 10-inch, nonstick skillet, tipping to coat skillet.  Stir egg mixture again and pour into hot butter. Cover and cook until puffy and “set”.  Serves 3 to 4.  

Bean Salad for Two

This whole meal salad is packed with plant protein for a quick couples lunch on the go. 

15-ounce can light kidney beans, drained and rinsed

Large rib celery, diced

1 Roma tomato, diced

Half a small green bell pepper, diced

1/4 cup pickle relish

1 tablespoon each vinegar and olive oil

Shredded lettuce (optional)

Toss everything together lightly and chill. Serve as is or on a bed of shredded lettuce. Serves two. 

BLACK POT RECIPE OF THE WEEK

Unlike my shortcut recipes, these campfire classics give campfire maestros a chance to show off their fire management skills while the gang gathers ‘round the fire. Bring on the oompah playlist!

Oma’s Sauerbraten

A Day ahead:

3 to 3 ½ pound boneless beef rump or sirloin tip roast

1 cup apple cider vinegar

Large onion, diced

1 lemon, diced

6 bay leaves

4 peppercorns

2 teaspoons salt

2 tablespoons molasses or brown sugar

½ teaspoon ground cloves

Place in a large plastic bag and keep overnight in the fridge or ice chest.

In camp:

Crush 12 ginger snap cookies and keep dry in a sealed plastic bag.

At the Campsite 

1. Prepare a fire and have extra wood handy to supply new coals as old ones die down.

2. Drain roast and discard marinade.

3. Place roast in a roomy pot with

½ cup water

` 1/4 cup cider vinegar

Large onion,chopped

2 bay leaves

½ teaspoon each salt and cloves

Cover pot and place over glowing coals for 3 to 6 hours until meat is tender.  Open pot as little as possible but do check occasionally to add water or broth if needed. Remove roast to a cutting board. Stir gingerbread crumbs into remaining broth. Stoke up the fire. Stir gravy over high heat, adding beef broth if needed. The gravy that forms is the best part.  Discard bay leaves. Serve with potato pancakes, boiled potatoes, noodles or buttered rye bread. 

 COME BACK EVERY WEEK FOR NEW RECIPES AND CAMP COOKING TIPS

 

RV & Camping Food For Thought

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

CAMPING & RV DISH OF THE WEEK

Coq Au Quick

Who says a gourmet dish such as Coq Au Vin has to take all day? Here’s my skillet version.

4 slices pre-cooked bacon, crumbled

1  tablespoon canola oil

4 large, meaty, skin-off, bone-in chicken thighs

Small onion, finely diced

1 teaspoon minced garlic

1 teaspoon dried parsley flakes

8- ounce can sliced mushrooms, drained

1 cup dry red wine

1 cup water

2 tablespoons flour

1 teaspoon powdered chicken bouillon

Put bacon and oil in a large skillet over high heat. When it sizzles, brown chicken on both sides,  gradually stirring in onion, garlic and mushrooms. Add parsley, wine and half of the water.  Cover and cook over low-medium heat until chicken is done through (170 degrees). 

Whisk flour into the remaining water, then stir into chicken mixture. Stir until thick and bubbly. If it’s too thick, thin with water or chicken broth.

Make a bed of rice, mashed potato or noodles on plates and top with chicken and sauce.  Serves 4.

 

NO- BAKE DESSERT OF THE WEEK

 On the Town Tiramisu

Make this uptown dessert to back up a simple campground meal. Ricotta and whipped topping keep well in the ice chest or fridge. Limoncello is a liqueur that can be store-bought or homemade. For a teetotal substitute, mix 1/4 cup thawed lemonade concentrate and 1/4 cup water. 

28 ladyfinger cookies

½ cup limoncello

14- to 16-ounce tub of part-skim ricotta cheese

1/3 to 1/2 cup sugar ( less for sweeter berries)

Large carton whipped topping, thawed

1 quart strawberries, blackberries or raspberries, cut up

Pan-spray a deep 9 X 13- X 10 or 9 X 9-inch dish and line the bottom with half the ladyfingers. Cut to fit if necessary. Drizzle with half the limoncello. In a bowl mix sugar and ricotta, then fold in whipped topping and berries. Spread half the mixture over the ladyfingers.

Add another layer of ladyfingers, drizzle with remaining limoncello and top with remaining ricotta mix. Cover with plastic wrap and chill at least three hours and up to 24 hours. Serves 12. 

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 

HOMEMADE MIX OF THE WEEK

Pre-made mixes save time and space in camp cooking but many commercial mixes have become much too pricey lately. By making your own mixes you save money and also take control of the contents for, say, more or less heat, or no salt,  or gluten free. 

Crunchy Crumb Coating 

Use for: chicken, fish, chicken fried steak, cutlets

2 cups cornflake crumbs

1/4 cup flour

1 teaspoon each baking powder, sweet paprika and dry mustard powder

2 teaspoons dried thyme

2 tablespoons each dried parsley flakes, seasoned salt and lemon pepper seasoning

Optional:

½ cup sesame seeds, cornmeal or pecan meal

Measure cornflake crumbs after crushing. Mix flour and seasonings, then toss lightly with crumbs and optional ingredients if using. Seal by the cupful in bags or jars and keep cool and dry. 

To use, spread coating on a paper plate, dip items in melted butter or beaten egg, dredge in coating and fry or bake. This makes about 2 ½ cups

WHAT IS FULL-TIME RV TRAVEL REALLY LIKE? 

 We spill our whole story, start to end, warts and all.....

We traveled full-time for 10 great years. The book begins with getting in and ends with settling down to  become part-time RV-ers again.  

 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.    https://amzn.to/29XFEkq 

BONUS RECIPE 

Apple Sausage Breakfast

Here’s a meaty, filling way to make breakfast treat. Serve it with e scrambled eggs or alone as a coffee cake. 

1 can apple pie filling

½ cup raisins

12-ounce package cooked sausage patties, thawed and cut up

1 ½ cups biscuit mix

1 teaspoon cinnamon

1/4 cup sugar or equivalent

Milk or water

Set the oven to 375 degrees. Spread apple pie filling in a pie dish or casserole sprayed with nonstick coating. Scatter raisins and sausage pieces over apples. In a bowl stir biscuit mix, cinnamon and sugar with enough liquid to make a thick batter. Spoon over the dish and bake until it’s golden and crusty, about 25 minutes. 

NO OVEN METHOD: Spread apple pie filling in a greased skillet. Add other ingredients. Prepare batter, spread over apple mixture, cover and cook until topping is puffy and springy to the touch. It may not brown when baked this way. Optional: Sprinkle with cinnamon sugar pr drizzle with frosting. 

See this week's late breakaing news of new, changing and future campgrounds and RV parks. https://solowomanrv.blogspot.com 

VEGETARIAN DISH OF THE WEEK

Pumpkin Polenta

Canned pumpkin can be used in so many ways, it’s an important mainstay in the emergency pantry. Stir it into large batches of soups and stews and it disappears. Make Caribbean style pumpkin soup. Use it sparingly to add a golden glow to batter and dough.

Polenta can be served as a warm creamy beakfast porridge with milk and sugar, Add shredded cheese and use it as a base for creamed chicken, chili, meat sauce. Chill, slice and grill it or it, or pan fry slices until crisp and serve with maple syrup.

5 cups water

1 1/3 cups yellow cornmeal 

1 teaspoon salt

15-ounce can pureed pumpkin (not pumpkin pie filling)

Optional: grated cheese

Bring 4 cups water to a boil. Stir together cornmeal, salt and 1 cup cold water. Stir into boiling water and stir at a low boil until it’s thick and creamy. Stir in pumpkin and boil until thick as mashed potatoes. Serve warm or chill, slice and fry..

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MAKE AHEAD SALAD OF THE WEEK

Charlie Tuna Chickpea Salad

15-ounce can garbanzos, drained 

10-ounce can solid pack tuna, drained and broken up

1 bag of shredded lettuce OR

Medium bag cabbage coleslaw mix

Small sweet red pepper,  thinly sliced

Small green  pepper, thinly sliced

Medium red onion, peeled and cut in thin crescents

Bottled citrus vinaigrette to taste

Salted sunflower “nuts”

Toss everything but vinaigrette and sunflower seeds together and chill. Just before serving, toss with vinaigrette to taste and sprinkle with sunflower nuts. Serves 4 to 6 as a main dish salad. 

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LIFESAVER SAUCE OF THE WEEK

Swift 'N Sweet Black Bean Sauce

Various black bean sauces are found on ethic food shelves. This versatile, homemade sauce adds moist sweetness and protein to grilled meats, stir-fries or just plain rice.

1 can condensed black bean soup

1 teaspoon Better Than Beef Bouillon

1/3 cup each dry red wine and grape or raspberry jelly

1 tablespoon Worcestershire sauce

In a small pan, heat and stir undiluted soup and other ingredients until jelly melts.  Serve hot. .Optional To reduce alcohol, boil 3 to 5 minutes. Makes about 2 cups or 6-8 servings.  

CAMPGROUND POTLUCK SIDE DISH 

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Plantation Green Bean Salad

If you have fresh parsley and dillweed, mince and use about 1/4 to 1/3 cup of each in place of dried. 

1 cup unsalted pecans, coarsely chopped

#10 can cut green beans, drained OR

About 6 cups cooked, cut green beans

Large sweet onion cut in thin crescents

Optional: ½ cup diced white radish or sliced fresh mushrooms

2/3 cup olive oil

1/3 cup apple cider vinegar

1 teaspoon sugar

½ teaspoon each salt, pepper

1 tablespoon each dried parsley flakes and dried  dillweed

Optional: more pecans for garnish

Lightly toss green beans with pecans, onion and radish or mushrooms. Whisk olive oil, vinegar and seasonings. Adjust seasonings and add more to taste, Toss this dressing lightly with green beans to coat well. Chill, toss and garnish  just before serving. Serves 10 to 12. 

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