Friday, August 18, 2017

Camping Cooking Like You Mean It!

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Here every Friday, see a Camp and RV Recipe of the Week, Campground Potluck Recipe of the Week, Foil Recipe of the Week and Tips for the Camp Cook. Y’all come back now, hear? 

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Camp and RV 
Recipe of the Week
Chewy Cheese Bites
Just add a mug of steamy, creamy tomato soup and you have a hot supper for a cold camping night. 

Butter or shortening to grease pan
3 eggs
1/3 cup canola oil
2 tablespoons milk or water
1 ½ cups self-rising flour
12-ounce package grated cheese such as sharp cheddar

Set the oven to 400 degrees. Grease a 13 X 9 X 2-inch baking pan generously. Sprinkle lightly but evenly with cornmeal.  Dump out excess cornmeal
Whisk eggs, oil and milk or water. Fold in flour and cheese just until everything is evenly mixed. Dough will be stiff. Scrape into the pan. Spread evenly and bake at 400 degrees about 25 minutes or until springy.  Let cool, then turn out on a cutting board and use a long bread knife to cut into 4  lengthwise strips . Then cut strips into fingers. Makes 4 dozen. 

Tips for the Camp Cook

*DOUGH-RE-ME. Buy a pound of pizza dough at the deli or bakery and make meals for  2 people, 3 days.Divide dough in 3. Wrap.  Keep cold. On Day 1 make pizza, Day 2, cinnamon rolls, Day 3 meat-filled patties or empenadas. 

* Stuff old socks with kitty litter and put in tennies,  boots and hiking shoes to absorb odor. Also good to soak up stinks in a refrigerator or ice chest. Clean thoroughly, dry, then add some of these odor absorbers and leave overnight with the door closed.  

* To make an easy dessert,  “butter” the inside of  hot dog buns with Nutella.  Lay in half a banana cut in half lengthwise. Stuff with miniature marshmallows and nuts. Wrap tightly in foil and heat.  

* Whisks are work savers in camping, especially if you don’t have an electric mixer. I like a good, strong balloon whisk for batters and beating eggs.

* Designed for tent campers, this battery-operated, hang-up lantern with fan is also ideal to hang under an RV awning. 

* Make up a packet of sausage gravy mix, stir in a can of pork and beans, and spoon over rice, campfire-baked potatoes, noodles, biscuits. 

Campground Potluck Recipe of the Week

Tomato Cobbler
A crusty biscuit topping gives tomatoes a crown of golden glory. For family reunions I make this in a big, disposable foil baking pan. For safer handling, put any foil pan on a metal sheet pan. 

28-ounce can diced tomatoes
28-ounce can plum tomatoes
½ cup packed brown sugar
1 can condensed  tomato soup
3 cups biscuit mix
1 teaspoon onion or garlic powder
1 tablespoon dried parsley flakes (optional)
Water or milk

Butter a large casserole and set the oven for 425 degrees. Drain liquid from canned tomatoes into a bowl and whisk in brown sugar and condensed tomato soup. Put diced and plum tomatoes in the casserole. Top with the tomato soup mixture. Bake 15 minutes. 
Mix dry ingredients with enough milk or water to make a thick dough. Carefully remove hot casserole from the oven and dot the surface with teaspoons of biscuit dough. Return to the oven until biscuits are golden brown. Serves 15 to 20. 

A camp and RV cookbook just for you. Its recipes are smart but shortcut. Makes a nice gift too. See Cooking Aboard Your RV, 2nd Edition.

Foil Recipe of the Week
Cook in foil. Eat from the foil. No dishwashing! 

Hammy Cake
This foil meal does not need turning. Just set it on a grate over medium heat from well-started coals, not licking flames. 

Per serving:
1 or 2 slices Canadian bacon
1 slice of canned pineapple
1 slice of banana
For the batter:
1 box Jiffy cornbread mix
1 egg
Water or milk

Prepare coals in grill or fire pit to provide medium heat. Lay out squares of foil and spray centers with a nonstick spray. Place Canadian bacon in the center and top with a sliced of pineapple Put a banana slice in the hole. Bring up corners of the foil to form a dish. 
In a bowl whisk egg, cornbread mix and enough water or milk to make a thick batter. Spoon 1/4 cup batter over pineapple ring. Join corners of the foil and twist to seal the package and to form a handle. Cook 15 to 20 minutes over medium heat until cornbread is firm. 

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