Friday, November 30, 2018

Camping Recipes for All Seasons, All Reasons

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Go camping during ski season. Many snow country campgrounds are open all year
Camping and RV
Recipe of the Week

Hobo Dinner
    Relive your early camping days when a can of Spam and one pot made a gourmet  meal. Spam is still one of the best back-up foods to have in your grub box or pantry. Here’s a way to make it tastier.

Medium onion, diced
Small green pepper, seeded and diced
12-ounce can of Spam, diced
1 tablespoon vegetable oil

1 ½ cups rotini pasta
2 ½ cups water
1 teaspoon powdered chicken bouillon

1 can cream of chicken, mushroom or celery soup
                                            ½ cup ketchup

    Heat oil in a saucepan and sizzle onion, pepper and Spam to brown them. Add water and bouillon. Bring to a boil and add rotini. Stir to keep rotini under boiling water.  In a small bowl whisk ketchup and soup. When rotini is tender, fold in soup mixture, cover and cook over low heat until heated through and rotini is plump.  Serves 4. 


The best camping pot yet is this handsome cast aluminum Dutch oven. It's rust proof, lighter than cast iron and it spreads spread better.  Use it over the campfire, in the oven, over any burner except induction. 
For induction you’ll need an interface
 The bonus is that this heat spreader also serves as a flame tamer over camp stoves that can't be turned down low enough.

What to cook in your instant pot? Here  for yourself and gifts are 200 delicious recipes

Bonus Recipe
Luscious Lemon “Crepes”
    Disguise ordinary sandwich bread as a gourmet dessert.  Put the kids to work rolling and filling the bread to make the recipes. Let adults do the hot steps. 


12 slices square white sandwich bread
Soft margarine or butter
Orange marmalade
Butter for frying
Canned lemon pie filling
Squirt can whipped cream

    Use a rolling pin or a round bottle to roll the bread as thin as possible. Spread with butter, a sprinkle of sugar and a little marmalade (do not over-fill).  Press in half diagonally to form triangles.
    Melt butter in a large, nonstick skillet and fry the “crepes” until golden, adding more butter as necessary. Place on plates, one or two per portion. Sauce with lemon pie filling. Top with whipped cream.

Campground Potluck
Recipe of the Month

Mocha Rice Pudding for !5

     If you don’t have a freezer, that’s OK. Keep the frozen whipped topping in a  well-chilled ice chest, where it will keep for several days. Spoon into disposable cups. 

5 cups water
1 teapoon instant coffee
½ cup brown sugar
5 cups instant rice
1 teaspoon salt
1 1/2 cups golden raisins
8-ounce carton caramel-flavor yogurt
1 quart whipped topping

    In a large pot bring water and sugar to a boil. Stir in coffee, rice and salt. Bring back to a boil, then immediately turn off heat. Cover tightly and let stand 7-8  minutes or until the water is absorbed and rice is tender.
    Fold in raisins and yogurt, then whipped topping. Serve at once or chill. Serves 15.

Tips for the Camp Cook

 Cut down on dishwashing by using edible “dishes” as much as possible.

*Serve cottage cheese in cantaloupe halves.

* Bake stove-top stuffing in rinds of scooped-out oranges. 

*Serve cold tuna salad in crisp green pepper halves.

* Mix and serve a big fruit salad in a watermelon rind. 

* Peel large cucumbers, cut in half lengthwise, scrape out seeds and fill the tunnel with egg salad.

 * Buy small demitasse spoons so you can eat soft-boiled eggs right out of the shell. No more egg glob to dig off dishes! 

*Use flat-bottom ice cream cups (not waffle or sugar cones) as “dishes” for chicken or tuna salad, scrambled eggs, cottage cheese or well-drained canned fruit. Serve at once before cones lose their crispness. 

Freeze-Ahead Recipe of the Week
    Make it big, divide it up. Freeze in right-size portions for future camping. This recipe is easily doubled.


Aloha Pork
3 pounds lean pork for stew, cut in bite size
2 tablespoons vegetable oil
½ cup water
½ cup sherry wine
1/4 cup soy sauce
2 teaspoons each ground ginger and sugar

    Brown pork pieces in hot oil. In a bowl whisk water, sherry, soy sauce, ginger and sugar. Pour over pork, cover and simmer until pork is very tender. Makes 12 servings.  Cool, then package and freeze, dividing sauce equally among packages.
    Options: To serve, heat with crushed pineapple and serve over rice. Heat in gravy. Add to fried rice. Stir into ramen noodles. Stir-fry fresh vegetables, then add pork mixture. Heat with canned sweet potatoes in syrup.

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