Friday, July 06, 2018

Hot Weather Recipes for Camping and Motorhome Cooks

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Chill with these easy   recipes for camping and RV travel. Read this blog on Kindle?  Subscribe.  Free trial

Camping and RV 
Recipe of the Week


The mixture can be made a day ahead and in fact tastes better if flavors are given time to blend.  Just keep it cold. Applesauce adds moistness. Oats add fiber. You add the buns. 

2 pounds lean ground beef, turkey or pork
1 cup unsweetened applesauce
1 cup minute oats
1 teaspoon each dried crumbled sage, garlic powder, cinnamon, salt, pepper
Diced onion optional

 Mix everything together and keep cold. Form into six to eight patties and grill, fry or bake until meat tests done (160 degrees for beef , 165 for pork, 170 for poultry). Serves 6 to 8. 

Tips for the Camp Chef

 * Heat gently a can of whole berry cranberry sauce, a cup of applesauce and ½ cup  orange juice concentrate. Serve over rice, sweet potatoes, grilled ham steaks, chicken, pork chops. 

 * If you love chilies in adobo sauce but use it only in dribs and drabs, puree the entire can or jar on opening and freeze in right-size batches. 

 * To keep mushrooms white, leave the dirt on until you’re ready to use them. Then wash. 

 * Make faux crepes. Cut crusts off square, fresh white bread. Flatten with a rolling pin, spread with jam or marmalade, roll up and drizzle with syrup. 

 * Don’t risk food-borne illness from raw meat or meat juices. Double bag meats in the ice chest. Bring a good supply of disposable, food quality,  plastic gloves for forming burgers, mixing meatloaf,  separating bacon strips etc. 

It's always wise to have emergency food supplies on hand.  Here's how to use ordinary supermarket staples to create a backup food supply for your camper, cabin, boat or home. Survival Food Handbook,

Campground Potluck Recipe of the Week

Crazy Quilt Pepper Salad
 This colorful salad keeps in your fridge and it’s always a hit at potlucks. Add salt and pepper to taste if needed. (Anchovies are salty.) 

2 each large red, green and yellow bell peppers
Large sweet onion, cut in crescents
2 cups tiny mushroom caps
1 or 2 cans whole kernel corn, drained
1/3 cup olive oil
1/4 cup white vinegar
4 anchovy fillets

1 tablespoon each sugar, mixed Italian seasoning

 Seed peppers and dice in 1/4 inch bits.  Put vegetables in a plastic bag. Combine dressing ingredients in a bowl, mashing anchovies. Add to vegetables. Chill, turning a few times to blend flavors. Just before serving, punch holes in the plastic bag to drain, then pour salad into a serving bowl. Serves 8 to 10. 

* Robert Rose is a Canadian publisher whose books on food are always the most colorful, inspiring and reliable on my bookshelf. A lifetime investment is the new Seriously Good Freezer Meals (366 pages, $24.95). You will want to try one mouthwatering recipe after another to freeze in batches for camping trips. The recipes aren’t always shortcut, but you’ll want to make them at home anyway in big batches. Best of all, the math is done for you in making quantities for six, 12, up to 30 or more servings.  Instructions are given for thawing, preparing or cooking from frozen. See this must-have cookbook at

The Only Recipe You’ll Ever Need for

Stuffed Celery

 Keeping it simple? Bring a bunch of celery, a bunch of creativity and you’re set for every day of your camp-out. Wash it. Trim it. Stuff it. Serve it as a salad, appetizer or snack. 

* 8-ounce brick of cream cheese mixed with all or part of a 4-ounce tub of crumbled blue cheese 

* A mashed banana mixed with extra-crunchy peanut butter

* Grated cheddar cheese moistened with a little mayonnaise. Add a small jar of drained, diced pimentos.

* For the kids, marshmallow fluff studded with raisins or cut-up gummies

* Egg salad or ham salad from the deli

* Boursin cheese or hummus 

* Cream cheese mixed with finely chopped smoked salmon and capers to taste

* Well-drained crushed pineapple mixed with shredded coconut and cream cheese

* Blue cheese moistened with mayonnaise and mixed with chopped, toasted walnuts

* Mash packaged grated carrots into a softened brick of cream cheese and season sparingly with ground ginger

* Moisten softened cream cheese with a little ketchup, spread in celery and top each with a strip of anchovy

* Spoon in cottage cheese. Sprinkle with Lawry's Seasoned Salt

* Nutella mixed with chopped hazelnuts; almond butter mixed with chopped almonds

* CheezWiz disguised with drained, chopped, stuffed olives and just a hint of curry powder

* Stuff celery with whipped cream cheese and run a knife down the center to make a tiny ditch. Fill it with sriracaha.  

Note: some fillers such as egg salad, cole slaw, cottage cheese weep after standing, so don't make them too far ahead. 

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