Camp Cooking in the Dog Days

Copyright Janet Groene 2026. This site has had just under $300,000 views. To ask about rates to reprint Groene content, email janetgroene@yahoo.com

Settle into your campsite, set the table and make yourself at home with an easy homemade meal

RV & CAMPING MAIN DISH OF THE WEEK

Saucy Spanish Chicken Stew

1 rotisserie chicken

1/3 cup dry sherry

1/3 cup golden raisins

8 ounces chorizo sausage, chopped

1 tablespoon vegetable oil

Medium onion, diced

2 tablespoons minced garlic

Medium zucchini, diced

2 carrots, peeled and sliced

1 cup water

1 chicken bouillon cube

2 cans, 8 ounces each, tomato sauce

1. Cut the roasted chicken in 6 to 8 portions. Set aside, 

2. Put sherry and raisins in a bowl or jar and set aside to soak* 

3. Sizzle chorizo in hot oil, gradually adding vegetables to coat with pan droppings

4. Add water, bring to a boil and dissolve bouillon. Cover pot, reduce heat and cook until vegetables are tender 

5. Add tomato sauce and chicken parts. Cover and simmer until heated through. Stir in raisins.  Serves 6 to 8. 

Garnish with lime wedges and serve Cuban bread to slurp up the sauce.

  

* Raisins get plump faster if you can warm the sherry first

LIFESAVER SAUCE OF THE WEEK

Lox Mayonnaise

Need a sumptuous sauce to perk up tonight’s so-so seafood dinner? Wow ‘em with this easy mayonnaise.

2 cups good quality mayonnaise

½ cup finely chopped lox (smoked salmon)

2 tablespoons chopped capers, drained

2 tablespoons minced sweet onion such as Vidalia

Lemon juice to taste

Stir everything together and chill several hours while flavors blend. Spoon over hot, cooked seafood such as grilled fish steaks, beer-battered fried fish or crispy fish cakes. Keep in the refrigerator for up to four days. 

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

BE PREPARED 

   Stuff happens when you're away from home too. Be prepared for delays, mechanical breakdown, sudden evacuation, can't find ice, fire ban, supply chain interruptions, shelter in place order, 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

As always, fire management is important to keep pots from boiling dry. Fuels, fires, pots and lids vary.  If one can of soda is not enough here, add water or broth rather than a second can of soda. 

Pepped Up Beef Stew

2 tablespoons flour

1 teaspoon salt

½ teaspoon pepper

1 1/2 pounds beef for stew in small cubes

2 tablespoons vegetable oil

3 to 4 medium potatoes, cubed

2 to 3 carrots, peeled and cut up

Large onion, diced

12-ounce can Dr. Pepper soda

1 cup peas, thawed

Put flour, salt and pepper in a bag and shake the meat to coat it. Over a hot fire, brown meat in hot oil, gradually adding vegetables to coat with pan drippings. 

Add half the Dr. Pepper, bring to a boil, then move to well-starting coals. Cover and simmer gently, adding more soda and liquid as needed, until everything is tender and swimming in a smooth sauce.  Serves 6 to 8. 

LESS LABOR, MORE LABOR 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 

VEGETARIAN MAIN DISH OF THE WEEK

Hungarian Cheese Noodles

2 cups egg noodles

2 tablespoons olive oil 

Medium onion, diced

1 tablespoon minced garlic

14-ounce tub small curd cottage cheese

1 cup each sour cream and plain yogurt

2 tablespoons each poppy seeds, Worcestershire sauce

Hot sauce

While noodles boil in salted water, heat one tablespoon of the olive oil in a skillet and stir-fry onion and garlic to soften.

Drain noodles, return to the pot and toss with the other tablespoon of olive oil. Fold in cottage cheese, sour cream, yogurt, poppy seeds and Worcestershire. Cover the pan and cook over very low heat, stirring occasionally until it’s thick and creamy. Serves 4 as a main dish. Pass the hot sauce. 

BONUS RECIPE

Sandwich Meat Casserole

From humble bologna to fine quality turkey and ham, sandwich meats are sold in vac-pacs with an extended life in your camp cooler.  (Watch use-by dates, keep sealed and keep cold.). 

With some tweaking they can be turned into hot, knife-and-fork camp meals. Here’s one.

12-ounce vac-pac sliced turkey 

6-ounce vac-pac slliced or diced ham

2 tablespoons butter, bacon fat or lard

2 onions, diced

1 ½ to 2 cups sliced mushrooms

1 can condensed, low sodium cream of mushroom soup

1/3 cup milk or water

2 tablespoons soy sauce or ketchup

Chop meats and sizzle in hot fat, gradually adding onions and mushrooms. When everything is nice and brown, whisk soup, water/milk and soy sauce/ketchup until smooth and creamy. Cover over low heat for a few minutes to heat through and blend flavors. Spoon over rice, pasta, noodles, split biscuits, toast or campfire-roasted potatoes. Serves 4 to 6.

PARK POTLUCK DISH OF THE WEEK

Chickpea Pasta Salad

2 cans, 15 ounces each, garbanzos (chickpeas), drained and rinsed

2 cups cooked and drained spiral pasta

Medium red sweet pepper, seeded and diced

2 or 3 ribs celery, diced

½ cup sliced scallions, white and light green parts only

Small head lettuce, cut in bite size

Small can diced water chestnuts, drained and rinsed 

Italian dressing to taste

Mix everything well, add dressing to taste and chill. Stir, garnish and serve. Makes 8 to 10 potluck servings. 

Garnish suggestions: Just before serving, top with sliced radishes toasted sesame seeds, freeze dried chives or parsley sprigs

SIDE DISH OF THE WEEK

Get a starch and green vegetable in one hot dish, then add Swiss cheese for a flavorful binder.

Beans, Greens 'n Barley

2 cups cooked barley

½ cup bottled Italian salad dressing

2 cans cut green beans, drained

About 1 cup fresh spinach, cut chiffonade style

Slivers of Swiss cheese ad lib

Cook and drain barley. While it’s hot, toss with salad dressing. Fold in spinach, green beans and some of the cheese. Top with remaining cheese slivers. Serve warm or at “room” temperature. 

Cook’s note: To cut spinach, remove any tough stems, roll leaves into a log and cut with scissors into small strips. 

NO BAKE DESSERT OF THE WEEK

Lemon Yogurt Icebox Pie

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

8-ounce package cream cheese, softened

1/3 cup water, milk or light cream

1 cup lemon flavor yogurt

1 cup orange flavor yogurt

1 package instant lemon pudding mix

Optional: Whipped topping

Blend cream cheese and 1/3 cup liquid, then whisk in the two cups yogurt. When it’s smooth, add lemon pudding mix. Whisk until it begins to thicken, then quickly pour into crust.  Serve as is or with whipped topping. 

COME BACK OFTEN FOR MORE RECIPES, TIPS, SHAMELESS SHORTCUTS AND HARE-BRAINED IDEAS TO INSPIRE THE CAMP COOK 

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

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

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 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..

Make your own snacks to save money, control portions, adjust to your personal dietary needs. Start with my recipes, then substitute as necessary (e.g. soy nuts for tree nuts or gluten-free cereals instead of wheat flakes.) Https://www.createagorp.blogspot.com

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

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. 

Could your camper use a spiff- up, update, upgrade? See suggestions that won't cost a fortune. https://solowomanrv.blogspot.com 

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 

. 

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. 

Do you want a quick email each time new posts go up here? Never miss another recipe. My mail lists are private and never shared, sold or used contact you for any other purpose. Email janetgroene@yahoo.com

Good 'n Easy Meals for Camping & RV

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

RV & Camping Recipe Of the Week 

Pull-Thru Pesto Salad

Make the salad in the morning, then stir in the roasted vegetables just before serving. This gem is a starch dish and colorful veggies all in one, the only side dish you need with meat from the grill.

1 cup plain bulgur

1 tablespoon olive oil

Small red onion, finely diced

1 container pesto, store-bought or homemade 

2 tablespoons apple cider vinegar

2 tablespoons olive oil

Medium zucchini, diced

Medium yellow squash, diced

Medium red sweet pepper, seeded and sliced in thin strips

Small yellow onion, peeled and cut in thin crescents

Prepare bulgur according to package directions and stir in olive oil and red onion. Stir in pesto to taste. Then add vinegar to taste, At this point the dish can be refrigerated to complete later.

To complete the salad, put vegetables in a zip-top bag with 2 tablespoons olive oil and toss to mix well. While the meat grills, drain vegetables and cook in a grill basket until crisp-tender, tossing and sprinkling lightly with salt and pepper. Stir together grilled vegetables and bulgur and serve warm or chilled. Serves 6. 

See more of Janet Groene’s shortcut recipes for the small kitchen at https://BoatCook.blogspot.com

Read more RV-ing and get weekly news reports about new or changing campgrounds at https://SoloWomanRV.blogspot.com

BONUS RECIPE

Breakfast Bars

These nutty grab-and-go bars are ideal for a quick breakfast in camp or on the trail. 

1 stick butter

1 cup brown sugar

½ cup hot coffee

2 eggs

½ teaspoon vanilla extract

2 cups flour

1 ½ teaspoons each baking powder and baking soda

½ teaspoon salt

1 cup coarsely chopped walnuts or pecans

Grease a 9 X 13-inch baking pan. Set the oven to 350 F. Soften butter at “room” temperature and stir in brown sugar and hot coffee. Set aside to cool somewhat while you combine flour, baking powder, baking soda and salt in a bag or bowl and jostle to mix. 

Add 2 eggs and vanilla to the butter mixture and stir in dry ingredients. When it’s smooth, fold in nuts. Bake 30-35 minutes until it’s springy to the touch. Cool. Cut in squares and serve now or wrap individually and freeze. 

BLACK POT RECIPE OF THE WEEK

Russian Rassolnik Pickle Soup

The surprise taste of dill pickles brings springtime into this economical, health- conscious peasant soup. Traditional recipes vary from family to family (kidney was a common meat choice) but today any meat will do. If your pot does not have a cover, check often to add water as needed. 

2 pounds boneless meat or chicken

2 tablespoons vegetable oil

2 large carrots, peeled and diced

3 potatoes, peeled and diced

Large onion, diced

2 32-ounce cartons beef or chicken broth

1/4 cup quick barley

Salt, pepper to taste

1 large deli dill pickle, cut in small dice

Sour cream at “room” temperature

Dice meat or chicken in small bites. Heat oil over a hot fire and sizzle meat until it begins to brown. Stir in vegetables and broth. Bring to a boil, move to a cooler section of the fire and cover. Simmer ad lib until meat, barley and vegetables are tender. Ladle into soup bowls and top each serving with a sprinkling of pickle, Crown with a dollop of sour cream. Serves 6 to 10. 

Campground Potluck DISH of the Week

Vegetarian Stuffed Peppers

2 large green, red or yellow peppers

2 cans whole kernel corn

1 cup dry breadcrumbs

½ stick butter

1 ½ cups grated Cheddar, Colby or Provolone cheese

Cut peppers in half, North Pole to South Pole. Trim and remove seeds. Drain canned corn. Saute' breadcrumbs in melted butter until toasty. Remove from heat and save some for a topping. Fold together crumbs, cheese and corn and place some in each pepper half. Sprinkle crumbs on top. Arrange in pans and drizzle with olive oil or melted butter. Bake now or refrigerate to bake later.

To serve, bake until peppers are crisp tender and corn filling heated through. Serves 12. 

   Stuff happens when you're away from home too. Be prepared for delays, sudden evacuation, refrigerator failure, supply chain interruptions, civil disturance? 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, van lifers, 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

BREAKFAST SKILLET OF THE WEEK

6 frozen hash brown potato patties

4-ounce package real bacon bits

8-ounce can mushroom bits and pieces

8-ounce package shredded cheese such as Cheddar

2 cups milk

6 eggs

½ teaspoon each salt, pepper, dry mustard powder

Arrange thawed potato patties in a heavily greased cold skillet. Top each with bacon pieces, cheese and mushrooms.  Whisk milk with eggs, salt, pepper and mustard powder, Cover skillet and cook over low-medium heat until eggs set. Using a pancake turner, lift out individual potato patties and top with a share of eggs. Serves 6. 

Optional: sprinkle each portion with more shredded cheese. 

BONUS RECIPE

Bully Beef Sloppy Joe

2 cans, 10 to 12 ounces each, corned beef

1 teaspoon vegetable oil

Large onion, diced fine

Small green pepper, diced fine

1/4 cup water

1 bottle barbecue sauce

Scrape excess fat off corned beef. Heat oil and sauté beef, breaking it up. Gradually stir in onion and green pepper. Add water. Cover, reduce heat and cook over low heat until vegetables are soft. Stir in barbecue to taste (go easy, some barbecue sauces kick llke a mule). Serve in buns. Serves 8 to 12. 

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LIFESAVER SAUCE OF THE WEEK

Make-Do Mayonnaise  

There is no real substitute for real mayonnaise, but when you forget to bring the real thing on a camping trip, here’s a sauce to use in potato salad and on sandwiches. You can tweak the ingredients to taste by adding, say, lemon zest or more mustard or a dash of paprika. 

Add horseradish to serve it over roast beef or add catsup and relish to turn it into a hot dog topping. Try it with a specialty vinegar such as dill, garlic or tarragon. Use your favorite salad oil. Add cayenne for more kick. Enrich it by using canned table cream instead of evaporated milk. 

1/3 cup vinegar

½ cup salad oil

Small can (2/3 cup) evaporated milk

1/2 teaspoon dry mustard powder

1/2 teaspoon each salt, pepper

Optional:1/4 cup sour cream (or more to taste)

Whisk vigorously and chill. Stir before using. 

LESS LABOR, MORE LABOR 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 

NO BAKE DESSERT OF THE WEEK

Syllabub Shirley Temple

Syllabub is an old English dessert made with sweet wine poured over bits of cake. Here’s a family-friendly substitute.

1 pound cake, your own or store bought

1 tablespoon lemon juice

1 cup sugar

2 cups whipping cream

1 cup 100% white grape juice

1/4 teaspoon each cinnamon and nutmeg

Use a beater or whisk vigorously to mix juices, cream, sugar and spices until sugar dissolves. Chill to blend flavors. Place cake pieces in shallow sauce dishes.  Stir sauce and spoon over each piece of cake. This makes enough for 12 servings.