Left: Janet Groene at an RV show, sharing shortcuts for the small galley.
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Camp and RV Recipe of the Week
2 to 2 1/2 pounds pork tenderloin
2 tablespoons vegetable oil
2 cups chicken broth
1 ½ cups fresh cranberries
2 tart apples, peeled and diced
1/3 cup golden raisins
1/4 cup brown sugar
Brown pork in hot oil in a skillet, Dutch oven or pressure cooker. Sprinkle with salt and pepper. Add broth and fruit, cover and cook over medium heat 35 minutes or until pork and fruit are tender. Slice pork. Stir sugar into pan juices and serve over rice. Serves 4 to 5.
Pressure cooker method: proceed as above and cook 10 minutes at full pressure. Let pressure return normally or use fast-release.
Slow cooker: proceed as above and cook 6 to 8 hours on Low.
Campground Potluck Recipe of the Week
Slow Cooker Mac ‘n Cheese
What could be simpler (and more popular with diners) than comfort food mac ‘n cheese made with raw macaroni and process cheese? No pre-cooking needed. You need a total of four quarts (8 cups) of milk, which can be fresh, diluted evaporated milk or reconstituted dry milk. Best of all, Velveeta keeps on the shelf so you can always find all ingredients for this dish in your pantry.
3 cups dry macaroni
2 teaspoons salt
½ teaspoon pepper
1 teaspoon dry mustard
1/4 stick butter (plus more for greasing cooker)
2 quarts milk
16-ounce package process cheese (such as Velveeta)
Butter slow cooker generously. Add macaroni and dot with bits of butter. Mix salt, pepper and dry mustard and sprinkle over macaroni. Top with cut-up cheese and pour milk over all. Stir. Cook on High 3 hours. Stir and serve. Serves 12.
For yourself and gifts, Cooking Aboard Your RV, 2nd Edition has hundreds of recipes from Janet Groene's galley.
Camp Cook Tips of the Week
* Do you have a stove-top waffle maker? I love my Coleman waffle irons to use over any stove (except induction) or campfire. No electricity needed. To make a supper meal, make a thick waffle batter and stir in a can of macaroni and cheese. Make into waffles. Serve with fried ham.
* Make a quick loaf of bread in the slow cooker. Whisk 2 eggs with a cup of sour cream, ½ cup sugar, 1 cup milk and a teaspoon or vanilla or orange extract. Fold in 3 cups biscuit mix and ½ cup raisins. Combine well but do not over-beat. Put in greased cooker. Bake on High 2 hours.
* The next time you make French toast, make a double batch. Then dice the leftovers to make a breakfast strata the next day. It will have a different texture from strata made with plain bread.
* Make shortcut stuffed cabbage. Wrap each limp cabbage leaf around a slice of deli corned beef. Roll up, place in skillet seam side down, cover with tomato sauce and heat until cabbage is tender. Serve over rice.
* Don’t hang kitchen gadgets from hooks in the RV. They swing and swap from road motion and scar the walls.
* If a cake is moist and fudgey enough, press it into walnut-size balls and dip into melted chocolate to make truffles.
Foil Recipe of the Week
The tricky part to making apple dumplings in foil is to keep heat moderate and steady to brown the dough and cook the apple without burning. The finer the dice, the quicker the apple will cook.
Shortening or nonstick spray for foil
8-count tube of crescent dough
2 Granny Smith apples, peeled and diced fine
2 tablespoons sugar
½ teaspoon ground cinnamon
Powdered sugar (optional)
Lay out four sheets of nonstick foil. Spray or grease centers. Separate dough into four squares and press seams together to seal. Toss diced apples with cinnamon sugar and place some on each square. Fold over dough and press edges with a fork to seal. Prick with a fork to make a few holes for escaping steam.
Fold foil to seal and place on a grate over well-started coals. Turn every five minutes for 20 minutes, then check one package for doneness. Before serving, sprinkle with powdered sugar. Serves 4.