RV, Tent Camping & Glamping Good Grub

Copyright Janet Groene 2025. To ask about rates to reprint this content, or to place an ad on all six Groene sites for one low rate, email janetgroene@yahoo.com 

THUMBNAIL RECIPE OF THE WEEK

Couscous Helper

Seal in a plastic bag 1 c. instant  couscous*, 1/3 c. ea. golden raisins &  Craisins, ½ t. ea. garlic powder & cinnamon, 1 T. powdered chicken bouillon.. In camp, boil 2 1/2 c. water.
Stir in"helper".  Cover tightly and let stand 10-15 minutes out of the wind until tender. Eat as a side dish or fold in a can of chicken or ham and heat to make a main dish. Serves 4-6.

*While some cooks prefer to rinse couscous, instant couscous does not need rinsing. . 

Campground  Recipe of the Week

Lox o’ Love Muffins

There’s something fishy about these hearty breakfast muffins, and that’s a good thing. They’re sure to be a hit with folks who are weary of the same ol’ sugar-loaded muffins. 

8-ounce carton  lemon flavored yogurt

2 eggs

2 cups biscuit mix

1 teaspoon  each sugar and dried dillweed

2-ounce package  smoked salmon, cut in small pieces

2 hard-cooked eggs, cut up

1 tablespoon chopped, drained capers (optional)

Prepare 12 muffin cups. Heat the oven to 400 degrees. In a bowl whisk eggs and yogurt. Stir in biscuit mix, sugar and dillweed. Fold in smoked salmon, capers and eggs. Divide batter into muffin cups.  Spray with buttery spray or drizzle with melted butter. Bake 15 minutes or until muffins are firm and toasty. Serve warm or chilled. 

See more of Janet Groene’s shortcut recipes for the small galley at Boat Cook.

Snack healthier with homemade gorp around the campfire, on the trail, any time, anywhere. Go to Create A Gorp.

Pantry Recipe of the Week

This recipe needs no fresh foods at all.  Recipes like this one plus an ample stand-by pantry,  will  see you through an emergency, delays, breakdowns. 

Fruity Meat Roll-Up

1/3 cup raisins

1/4 cup hot rum, water, broth or fruit juice

2 cups biscuit mix plus more for rolling

Milk or water

12-ounce can of low-sodium Spam

1 egg or equivalent 

1/3 cup chopped, unsalted nuts

2 tablespoons grated hard cheese such as Parmesan 

Applesauce

Set the oven to 425 degrees. Pour hot rum or other liquid over raisins and set aside. Add milk or water to the biscuit mix to make a thick dough. Knead 4-6  times (do not over-work) and roll out on a floured surface to  make a large rectangle. On a cutting board, chop the Spam very fine.  (Better still, grate it on the largest holes of a box grater.) 

In the same bowl used to mix the dough, beat the egg and mix in the Spam, nuts, drained raisins and cheese. Spread this mixture on the dough and roll it up. Slice the roll into 4 or 6 portions and place them on a greased baking sheet. Bake 15 minutes or until golden brown and flaky.  Serve hot, smothered in applesauce. Serves 4 to 6. 

With careful management roll-ups can also be baked on a griddle or in a covered grill. 

                                                                    +++++++

Survival Food Handbook.

Gourmet? Perhaps not, but campers know the value in having a Plan B for times when the fridge fails, or the campground's only ice machine breaks down, or you run short of funds far from home. See an entire cookbook for shelf-stable foods.  

    For tips on getting the most into your emergency food locker, my Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

                                                           +++++++

MAKE AHEAD DISH OF THE WEEK

Icy Strawberry Cake 

1 box strawberry cake mix

Make this cake in a 9 X 13-inch pan according to package instructions. 

10-12 large strawberries

Trim berries and cut in half. Pressinto the surface of the baked cake cut side down, but do not bury deep. Cool cake completely. 

1 tub whipped topping

10-12 more large strawberries

1/2 cup fine- chopped walnuts or pecans

Frost cooled cake with whipped topping. Press strawberries into topping, cut side down but do not bury.  Sprinkle with chopped nuts. Wrap and freeze.  To serve, thaw cake just enough to cut into squares.  Serve cold. Makes 12-15 servings. 

      

People are dying in Okecoochee County, Florida and amateur sleuth Farley Halladay, with her  sheriff friend, Danielle Dassault, can't see how the victims are connected. Meet widowed sailor Farley as she seeks a new life on shore after her husband’s death. 

Farley dreams of their former life at sea while operating her online boating business, caregiving for an elderly veteran, juggling a wacko sister and adjusting to life in a 55+ community where every crime lands at her doorstep. Order April Avenger for  Kindle at  https://amzn.to/3EKgaoP .  It's also available on other e-book formats such as Google Play et al. 

ONE- POT MEAL OF THE WEEK 

Nogales Chicken Pasta

There is no need to cook pasta separately. Stewed in a succulent sauce, the pasta soaks up every atom of Nogales flavor. Use any big pot on any type of stove, or cook on the campfire 

20-ounce package (1 1/4 pounds)   boneless, skinless chicken thighs

2 tablespoons vegetable oil

1 onion, diced

1 tablespoon minced garlic

Small can diced green chilies, well drained

2 chipotle chilies in adobo, cut fine

2 tablespoons adobo sauce

2 1/2 cups water

2 teaspoons powdered chicken bouillon 

28- to 32-ounce can of diced tomatoes, undrained

2 teaspoons ground cumin

1 teaspoon chili powder

16-ounce package of medium pasta such as rotini

Optional Garnishes (use any or all)

Sliced scallions

Grated Monterey jack cheese

Sour cream

Minced cilantro

Cut chicken into small bites and sizzle in hot oil in a large pan, gradually stirring in onion and garlic. When chicken is lightly browned and firm add cut-up chilies, adobo sauce, water, bouillon, tomatoes, cumin and chili powder. Bring to a boil and stir in uncooked rotini. Cover reduce heat and simmer 20 to 30 minutes, stirring once or twice, until rotini is tender. Spoon into shallow soup plates and top with garnishes of your choice. Serves 6 to 8. 

 

BLACK POT RECIPE OF THE WEEK 

Hungarian Beef Gravy 

This is an old European recipe brought up to date. In the old country, cooks had to cut the meat in strips. Now we can buy fajita cuts. 

4 to 5 medium onions 

2 thick-cut strips bacon, cut up

2 pounds of beef strips for fajitas

Salt, pepper, dried marjoram or oregano

1 teaspoon sweet paprika

1 tablespoon minced garlic

3/4 cup white wine

Water or broth

1 can  condensed cream of mushroom soup

2 cups  sour cream

Peel onions and cut in crescents. Over high heat fry out bacon. Brown onions, garlic and beef in pan drippings. Sprinkle lightly with seasonings. Pour  wine over all. Cover pot and move to well-started coals/ medium heat. Simmer until meat is very tender, adding water or broth as needed*. 

Whisk soup and sour cream until smooth and fold into meat mixture. Cook on Low another 30 minutes Stir and serve over a starch such as rice, noodles, campfire-baked potatoes, Texas toast, etc. Serves 6 to 8. 

*  It can be difficult to keep foods from boiling dry in a campfire. It depends on the type and availability of  fuel, winds and type of cookware. Cast iron is slow to heat, slow to cool down. Cast aluminum heats more evenly.  Thin pots are quicker to heat up but harder to keep up to temperature. 

LIFESAVER SAUCE OF THE WEEK

Savory Shrimp Sauce

Keep a can of shrimp on hand for times when you have to stretch a small supply of shrimp. Season your shrimp supply lightly, fry in butter until firm, then bulk it up with this succulent sauce. 

Fresh or thawed shrimp, tail off, deveined, cut in bite size if large

Butter

Small can shrimp  (optional)

1 can condensed cream of shrimp soup

1/3 cup heavy cream or evaporated milk 

1/3 to 1/2 cup dry sherry

Drain and pick over canned shrimp and set aside.  After your  fresh or thawed  shrimp is cooked, stir in shrimp soup milk or cream and  the canned shrimp. Heat to an active simmer and stir in sherry to taste. Serve over rice, noodles, toast, biscuits.  

 

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Camping & RV Cooking

Copyright Janet Groene 2025. To ask about rates to reprint this content, or to place your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com

THUMBNAIL RECIPE OF THE WEEK

This recipe makes a big bag of readymix for 20 or more healthful, fiber-rich muesli breakfasts. Carry it in bulk or measure and bag it in individual portions of 2/3 to 1 1/4  c. each.

Muesli “Helper”

In a large zip-top bag mix 10 c. oatmeal flakes,  2 T. sesame seeds & 3 c. add-ons such as mixed dried fruit, mini chocolate chips & broken nuts  Keep cool and dry. In camp, put 2/3  c. (or more to taste)  mixture in a single serve container and moisten  with yogurt or milk. Cover. Let stand in a cool place overnight. To serve add fresh fruit, milk or yogurt to taste.

CAMPING & RV RECIPE OF THE WEEK

Tuna Puffs for Two

A toaster oven is  perfect for making this hot and satisfying tuna treat. The broiled topping makes it a fancy knife-and-fork meal. 

2 slices hearty peasant bread or Texas toast

Small can tuna, drained

2 teaspoons very finely chopped onion

1/3 cup mayonnaise

Heaping tablespoon grated cheese

Toast bread and set aside. Set toaster oven to broil and line a pan with nonstick foil. Arrange drained tuna on the toast. Mix  onion, mayo and onion and spread evenly on top.  Broil, watching carefully, just until it’s browned on top. Serve at once.

Cook's note: Toaster oven versus microwave for car and van camping? Consider weight. Toaster ovens can bake, broil and  re-warm. They weight far less than a MW and can be used with foil or metal pans.  Microwave cooking is faster and many frozen convenience meals are  designed for them. It also toughens foods, it most cases does not brown food,  requires special precautions (such as piercing an egg yok so it doesn't explode)  and it can't be used with foil.

Campground Potluck Recipe of the Week

Creamy Tuna Hot Pot 

Note that there are no noodles in this rich casserole, so it’s perfect for serving over a different base each time. Try  it on  baked potatoes, rice, pasta, biscuits, crisp Asian noodles or toast.

Medium onion, diced fine

8-ounce can mushroom pieces, drained

½ stick butter

1 can condensed cream of chicken soup

1 can condensed cream of mushroom soup

½ cup dry sherry 

2 cans, 10 ounces each, tuna in water, undrained

Milk or light cream to taste

In a nonstick skillet, sizzle onion and mushrooms in melted butter to coat, then stir in soups, sherry and tuna. Mix well, breaking up tuna. Heat gently. If it's too thick, thin with millk or light cream. Spoon over the base of choice. 

IS THIS THE YEAR YOU  WILL  GO FULL-TIMING?

The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at   https://amzn.to/3knbvll/

The book starts with making the decision to go full-timing. Then it leads you through choosing and outfitting the RV as a home plus topics such as making money on the go,  home schooling, finding affordable campsites and more.  It ends with advice on easing out of full-timing, when and if that day comes. 

Need a retirement gift for someone? A 60th birthday? Someone with job burnout? Amazon can wrap and ship it for you if you like.

TIPS FOR THE CAMP COOK

* Whip up a quick, healthful dessert. Fold a cup of lemon yogurt into an 8-ounce tub of “lite” whipped topping and fold in a pint of blueberries. 

* Make an easy Florentine sauce for grilled or fried chicken, pork chops  or fish. Chop two handfuls of baby spinach. Heat a can of condensed cream of chicken soup with 1/2 can of light cream and ½ teaspoon ground nutmeg. Stir in spinach and cook two minutes or until spinach is tender. 

* Peel, quarter and freeze onions. Use a sharp knife and cutting board and they can be chopped while frozen. No tears. 

What is sofrito? It’s that ever-lovin' blend of onions, garlic, green and red peppers and tomato that is the foundation for many dishes. The secre? Cook it low and slow to develop flavors and evaporate excess moisture. 

FOIL RECIPE OF THE WEEK 

Crew of Two  Fish in Foil

Cook time delands on thickness of the fish

Prepare a meal in foil, cook in foil, eat from foil.

1 tablespoon dried onion flakes

2 teaspoons dried parsley flakes

1/4 teaspoon dried dillweed

2 tablespoons olive oil or softened butter

2 tablespoons lemon juice or dry white wine

Set out two squares of foil and spray with nonstick spray. Mix herbs, oil and lemon juice or wine. Set aside .  

2 slices beefsteak tomato

Mayonnaise (optional)

Salt, pepper

2 portions meaty fish fillets

Small can mushrooms

Place a slice of tomato on foil. Sprinkle lightly with salt and pepper. Smear with a light layer of mayonnaise. Top with fish, then mushrooms. 

Spoon herb mixture evenly over fish.  Fold foil around fish. Place on grill, tomato  side down, and cook over medium-high heat 5 minutes, then turn and cook 2 minutes. Turn again and open one packet to test for doneness, which will depend on the thickness of the fish. Caution: steam in packet will be scalding hot.  

Provide chunky bread to dip in juices. Complete the meal with side dishes of coleslaw.  

BLACK POT RECIPE OF THE WEEK

Add-a-Can ChiliBean Stew

The great thing about this savory stew is that you can stretch it if more guests show up than were planned for. Just use your chef’s instincts to add more of this or that. Corned beef is salty, so use low sodium canned goods, then season to taste just before serving. 

Large onion, diced

2 tablespoons vegetable oil 

12-ounce can corned beef

2 cups low sodium beef or chicken broth

15-ounce can diced potatoes, drained

2 tablespoons dried parsley

1 tablespoon dried Italian herbs

15-ounce can dark red kidney beans, undrained

15-ounce can carrots, drained and chopped

1 can condensed cream of tomato soup

14.5-ounce can diced tomatoes with juice

Sizzle onion in hot oil until it’s softened, gradually stirring in corned beef and breaking it up. Stir in potatoes and herbs. Add broth and heat to an active simmer.  Fold in beans, carrots,  tomato soup and water or broth as needed. Stir, cover and cook over low  heat  until flavors blend.  Stir and serve. Makes 6  servings. Pass the pepper mill at the table. 

Cook's note: For a juicier stew, add water, broth, tomato juice or V-8 juice to taste.  (A splash of robust red wine wouldn't hurt either.) 

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 grill.  

https://amzn.to/3nNndWY 

Where to find your next road trip? See Janet Groene's travel teasers at https://janetgroene.blogspot.com 

VEGETARIAN ENTREE OF THE WEEK

Curried Peas & Barley

2 tablespoons vegetable oil

8-ounce package meatless sausage patties, thawed and chopped

2 medium onions, diced

2 teaspoons mild curry powder

2 1/2 cups water

1 vegetable bouillon cube

1 cup quick barley

1 cup green peas, thawed

Suggested garnish: minced cilantro, chutney, shredded coconut or chopped peanuts

Sizzle onion in hot oil gradually adding chopped “sausage” and onions. When onions soften and brown, stir in curry powder to coat. Add water, bring to a boil and stir in bouillon and barley. Cover pot and cook over reduced heat until barley is tender. (Quick barley takes 10-12 minutes.)  Stir in peas, cover and cook over low heat 2 minutes more. Serves 3 to 4. 

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Mmmm Meals for Camping & Glamping

 Copyright Janet Groene 2025. To ask about rates to reprint this content, or to place your ad on all six Groene sites for one year, email janetgroene@yahoo.com

Spring temperatures spring from too cold to too rainy to too warm. Whatever your camping style, some of these recipes and tips will work for you. 

From camping

To glamping....

Everyone Eats

CAMPING & RV RECIPE OF THE WEEK

Mexitalian Skillet Pie

3 9-inch flour tortillas

14- to 16-ounce can or jar marinara sauce

1  tablespoon mixed Italian seasoning

8 ounce package cooked sausage patties or links

2 cups ricotta cheese

2 eggs

1 1/2 cups shredded cheese such as Cheddar or Monterey Jack

Grease a 9-inch skillet and spread bottom with 1/3 cup of the sauce.  Add a tortilla. Thaw and chop sausage very fine. Mix with the ricotta, eggs,  seasoning and half of the shredded cheese .  Spread half this mixture evenly over the tortilla. Drizzle with 1/3 cup sauce.

Add another tortilla, another layer of the ricotta  mixture. Drizzle with another 1/3 cup sauce and top with the third tortilla. Top with remaining shredded cheese Drizzle with a little sauce for color, saving remaining sauce. 

Cover skillet tightly and place over medium heat. 15-20 minutes or until filling is set. Keep the heat  even and moderate  to avoid burning on the bottom. Remove from heat and let stand 5-10 minutes to firm up. Cut in six wedges and warm remaining sauce to spoon over each plate.  

BRAWNY BREAKFAST IDEA

Ramen Omelet

Whether it’s for breakfast, lunch or dinner,  nothing beats a rich omelet that’s dense with quick, flavorful noodles. You won’t need a mixing bowl if you buy ramen that cooks in its own tub, and liquid eggs (such as Egg Beaters). 

2 tubs ramen lunch any flavor

Water

½ stick butter

1 pint eggs or egg substitute

1 bunch scallions

Lift lid of ramen just enough to add boiling according to package directions. Cover and set aside. Melt butter in a skillet, add scallions to coat with melted butter. When noodles are tender, drain any excess broth. Add noodles and eggs to skillet. Cover and cook over moderate heat until eggs set. Cut in wedges and serve. 

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 grill.  

https://amzn.to/3nNndWY 

FREEZE AHEAD RECIPE OF THE WEEK

Rocky Shoals

Grab these meal-size cookies out of the freezer as needed for day hikes or a late night  snack around the campfire. 

1 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups each sugar and half and half

2 cups flour

1 teaspoon baking soda

1 cup each oatmeal, crisp cereal flakes (e.g. Wheaties or corn flakes), chopped nuts, chocolate bits and shredded coconut.

Powdered sugar (optional) 

Whisk eggs and oil, mixing well.  In a bag or bowl, mix sugar, flour and baking soda, them stir into egg mixture. In the same bag or bowl, oatmeal, cereal, nuts, chocolate bits and coconut. Then stir into  the batter, using your hands as the mixture gets too thick. 

Spread in a greased 9 X 13-inch pan and bake at 350 degrees 20 minutes, or until it’s springy and “set”.  Cool 10 to 15 minutes, then cut into portions. (I use a serrated knife.)  

Wrap individually in wax paper and freeze by the bagful. Thaw and serve plain, frosted or sprinkled with powdered sugar. 

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

Gourmet? Perhaps not, but campers know the value in having a Plan B for times when the fridge fails, or the campground's only ice machine breaks down, or you run short of funds far from home. See an entire cookbook for shelf-stable foods.  Survival Food Handbook.

    For tips on getting the most into your emergency food locker, my Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

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

Tips for the Camp Cook

* Do you need a drift of powdered sugar to crown a simple dessert? Sift together 1 tablespoon cocoa powder per 2 cups confectioners sugar.

* Slice hot dogs in half lengthwise and they will curl in a coil. Thread on a skewer around a thawed, cooked meatball. Grill. Place on a round bun with the meatball in the center. Add your favorite toppings. 

* To remove stains from melamine dishes, try a paste made from 1/4 cup baking soda and 1 tablespoon hydrogen peroxide. Smear on stains. Let dry. Wash as usual. Rinse well. 

* Mash a little French vanilla coffee creamer into boiled sweet potatoes.

BONUS RECIPE

Applesauce Carrot Skillet Cake

Cast aluminum  cookware is best for baking over a small camp stove burner because it spreads the heat evenly over bottom and sides. Cast iron or thin aluminum don’t give the even heat needed for baking on a small burner but they are  OK for the grate or oven.

 

1  cup egg substitute

1/4 cup vegetable oil

2 cups sugar

1 teaspoon vanilla

1 2/3 cups applesauce

12-ounce can baby carrots, drained

2 1/4 cups flour

1 tablespoon baking soda

1 teaspoon salt

1 tablespoon cinnamon

1 teaspoon nutmeg

1 cup raisins

½ cup chopped nuts

Grease a cold, 10-inch, deep, cast aluminum skillet for which you have a heavy, tight-fitting lid. In a large bowl whisk egg substitute and oil, gradually adding sugar. Add vanilla and applesauce. Drain carrots very well, chop fine and add to egg mixture. 

Mix dry ingredients in a bowl or bag, then gradually fold into wet ingredients until everything is evenly mixed. . Fold in nuts and raisins. Spread in a cold  greased skillet. Cover tightly and place over medium-low burner for 30 minutes. Check for doneness. 

Cake should be springy to the touch and slightly pulling away from sides of the skillet. Don’t be tempted to turn heat higher or check too often. Precious heat is lost each time you remove the cover. 

When cake is done, let it cool in the skillet, uncovered for 10 minutes or so. Use a serrated knife to cut it into wedges. Serve plain or with whipped topping, cream, vanilla sauce or a sprinkling of powdered sugar. 

Campground Potluck Recipe of the Week

Creamy Sweet ‘n Sour Cabbage

This colorful vegetable side dish looks good on the potluck table and it won’t break the bank. The secret is in the stewing. 

Large bag coleslaw mix with red and green cabbage

Large  bag shredded cabbage for coleslaw

½ cup sugar

1/4 cup vinegar

8-ounce carton sour cream

Dried parsley or chives (optional)

In a roomy pot, sprinkle cabbage with sugar. Add water to cover cabbage. Cover pot and stew cabbage until it’s very tender. Quickly turn up heat and boil until almost no moisture remains. Stir in vinegar, then sour cream. Serves 8 to 10. 

See this week's newsy CAMPGROUNDS; GOOD NEWS/BAD NEWS at https://solowomanrv.blogspot.com 

BLACK POT RECIPE OF THE WEEK

Louisiana Bayou  Chicken

2 pounds boneless, skinless chicken

1 each red and green pepper, seeded and diced

Large onion, diced

28-ounce can diced tomatoes, undrained

1 teaspoon Louisiana hot sauce

4 cups water

4 chicken flavor bouillon cubes

2 cups long grain rice

1 can red beans, drained and rinsed

2 cups sliced fresh okra

Cut chicken in bite size. Put chicken in cold pot and add peppers, onion, tomatoes, hot sauce and water. Stir to mix.  Cover and bring pot to a boil over a hot fire. Stir in bouillon cubes to dissolve. Add rice and beans. Cover and cook over medium fire until rice is tender. Fold in okra and cook  until okra is crisp tender or stewed depending on our taste.  Serves 8 to 10. 

Cook's note: The bouillon probably adds enough salt, so  don't add more now. Pass salt, the pepper mill and  hot sauce to allow everyone to doctor their portion to taste. 

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RV and Campfire Cookery

 Copyright Janet Groene 2025. To support these posts with your voluntary subscription, use your Paypal account to post $10  once yearly  (52 posts) to janetgroene (at) yahoo.com.

              Find peace under the pines, serenity by the sea, a haven in hill country. Go RV-ing! 

THUMBNAIL RECIPE OF THE WEEK

BEER BATTER HELPER

In a zip-top bag place 1 c. flour, 1 t. ea. salt & pepper, 2 t. crumbled dried thyme, garlic powder & sweet paprika + 1 T. dry lemon gelatin dessert mix. Seal bag. Keep cool and dry. In camp, whisk 1 egg + 12-oz. can cold, flat beer. Whisk in helper to make a smooth batter for 2 lbs. fish fillets.  Dip, deep fry in hot oil. 

Tip: Packets of this homemade mix make good gifts to campground neighbors. Enclose instructions for completing the recipe.  

CAMPING & RV RECIPE OF THE WEEK

Loaves and Fishes

Canned salmon makes a cost-cutting meal when combined with mashed potatoes and fried as crusty patties. Serve these flavorful cakes as a knife-and-folk meal or on toasted buns slathered with mayo. 

3 cans, 1 pound each, salmon

1 packet instant mashed potatoes

½ teaspoon dried dillweed

2 large eggs, beaten

Bread crumbs

Oil for frying

Bottled citrus dressing (optional)

Lemons for garnish

Drain  salmon. Remove unwanted skin and mash bones. (They’re good calcium). Make up potatoes according to package directions. Mix salmon, potatoes and dill, then stir in eggs. 

Make 10 to 12 patties, dip in bread crumbs and fry in hot oil until golden on both sides and firm inside. Drizzle lightly with citrus vinaigrette. 

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 grill.  https://amzn.to/3nNndWY 

 

CAMPGROUND POTLUCK RECIPE OF THE WEEK

Crunchy Chicken Salad

Here’s an easy salad to throw together in a hurry. Use your own creativity to substitute this for that, e.g. a yellow squash instead of zucchini or pepperoni instead of deli ham.

2 cans, 10-ounces each, chunk chicken, drained and broken up

2 to 4 ounces deli baked cut in strips

15-ounce can baby carrots, well drained and cut in half lengthwise

2 medium zucchini, cut in matchsticks

2 medium sweet peppers (red, green, orange or mix), seeded and cut in matchsticks

Small red onion, cut in crescents

½ cup bottled citrus vinaigrette

Crisp Chinese noodles

Combine chicken, ham and vegetables and toss lightly with dressing. Fold in crisp Chinese noodles at the last minute. .Serves 10. 

BLACK POT RECIPE OF THE WEEK

Ham Stew

1-pound ham steak, trimmed and cut in small bits

Water

3 cups packaged coleslaw mix

1 package baby carrots, cut in half 

2 cups diced celery

Small green pepper, seeded and chopped

Large onion, diced

1 tablespoon mixed Italian seasoning

2 teaspoons Better Than Bouillon ham flavor

1/4 cup cornstarch

1 tablespoon sugar

1/4 cup water

Salt, pepper

Put ham in the kettle with the vegetables and seasonings and cover with water. Bring to a boil, reduce fire and keep at an active simmer for 1 ½ hours. Stir occasionally and add water if needed to keep contents covered.

Before serving, mix cornstarch and sugar with water. Stir into stew until sauce thickens. Add salt and pepper to taste. (Ham may be salty enough.)  Ladle into soup bowls and garnish with sour cream, minced parsley, croutons or crisp bacon bits. Serves 8 to 10. 

TIPS FOR THE CAMP COOK

* Don’t have a toaster? Scramble eggs and fold in a handful or two of croutons just before serving.

* Put a cornbread blanket on your chili. Whisk an egg with ½ cup milk and a teaspoon of sugar. Stir in 3/4 cup cornmeal. Drizzle over simmering chili. over and cook 30 minutes. 

* Make homemade or store bought potato salad with French dressing instead of mayo.  Then fold in thawed, de-veined, tail-off, drained shrimp and some chopped cornichons. It’s now a full meal. 

* Fry chicken pieces in a mixture of half butter, half vegetable oil until they are browned and done through.  Then set chicken aside and dump a tub of hummus into the pan drippings. Heat and thin with a little water or broth if it’s too thick. Spoon over chicken pieces and a side of rice or noodles. 

VEGETARIAN MAIN DISH OF THE WEEK

Green Bean Puffs

1 package puff pastry

8-ounce brick cream cheese

2 tablespoons soy sauce

2 cans whole green beans, well drained

1 egg

1 tablespoon water

Toasted sesame seeds ad lib

Set the oven to 375 degrees F. Let cream cheese warm to “room” temperature and mix with soy sauce.

Roll out one sheet of puff pastry. Put it on a prepared baking sheet  and spread with cream cheese. Arrange green beans over the cream cheese. Rolls second sheet of pastry the same size as the first and place over the green beans. Press to seal. 

Whisk egg and water and brush over pastry. Sprinkle liberally with sesame seeds. Use a long knife, dough scraper or pizza wheel to cut pastry into squares. Bake until puffed and toasty. Serves  6. 

Questions? Contact janetgroene@yahoo.com

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