Friday, January 25, 2019

Camping and RV Recipes Soup to Nuts

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Camping and RV 
Recipe of the Week
Cracker Pancakes

    No time to make real pancakes? Let saltines do the work for you. Is this the craziest idea yet? Try it and see.This is also a good way to use saltines that go stale. 

2 sleeves of  soda crackers
1 to 2 cups water
2 eggs
1 to 3 teaspoons sugar (optional)
1 teaspoon flavoring such as vanilla or almond extract
Butter or vegetable oil for frying

    Put crackers in a plastic bag and smoosh them. Add enough water to soak crackers.  Seal bag and turn over several times to soak crackers thoroughly. Smoosh some more.
    In a bowl, whisk eggs , sugar and flavoring until light.
    When crackers are mushy, punch multiple holes in the plastic bag. Squeeze bag to drain all the water. Stir crackers into the egg mix.
    In a large skillet or griddle,  heat butter or vegetable oil and cook “batter” as for pancakes.  Serve with syrup as for pancakes.
    Variation: Omit flavoring and sugar.  At suppertime, stir finely cut scallions into the mix, fry as above and serve instead of rice with your favorite stir-fry. 

Campground Potluck Recipe of the Week
Pickled Shrimp

2 bags, 16 ounces each,  cleaned shrimp
2 lemons or limes
Medium sweet onion
1/4 cup each lemon juice, white wine vinegar and dried parsley flakes
½ cup olive or canola oil
1 teaspoon garlic powder
1 tablespoon mixed Italian seasoning

    Thaw and drain the shrimp.  Cut lemons or limes in thin wedges. Peel onion and cut it in crescents. Put in a seal-able bag.  In a bowl whisk lemon juice, vinegar, parsley flakes, oil, garlic and seasoning. Pour over shrimp, seal bag and refrigerate or keep in a well-chilled ice chest several hours or overnight. 

    Punch holes in the plastic bag to drain shrimp well. Put shrimp in a serving bowl and discard plastic bag. Provide small skewers or large toothpicks for serving.

    Cook’s note: Don’t drain oily marinade into your RV plumbing, which is bad for the pipes and sensors,  or into the ground, which is illegal.  Use a trash bag.

Tips for the Camp Cook
    * When your white drinking water hose springs a leak, cut it in short pieces to make  protective sheaths for the ice pick, knives, saw blades, scissors. They'll stay quieter in the drawer underway and blades will be protected. Also slip hose over ropes where needed as a chafe guard. Split hose and wrap around  handles, such as the bucket bail,  for easier grip. Slip a length of hose  over the end of a funnel when you need a longer extension. When hose gets grotty, soak in a bleach solution to clean it inside and out. Flat hose also makes a good replacement for broken webbing in outdoor chairs


    * Packaged spongecake dessert shells are a huge time saver and they make a show-off dessert. Fill with fresh berries, top with squirt-on whipped cream. 

* Have shortcut recipes for every meal of your camping day from breakfast to bedtime in one, handy paperback book or Kindle file. Order Janet Groene’s Cooking Aboard Your RV for yourself or a gift. 

* Thaw completely a package of small meatballs and open a roll of buttermilk biscuits. Press biscuit dough into greased muffin cups to cover bottom and sides. Then firmly press in a meatball. Bake at 375 degrees until biscuit is browned and puffy. Serve with gravy, salsa, ketchup, cheese sauce, what have you. 

Freeze-Ahead Recipe of the Week
Fruit and Sweet Potato Compote

This simple recipe for nutritious, affordable sweet potatoes is easy to make in camp. Even better, make it at home and freeze it in batches to suit your family. It’s an ideal side dish with ham or chicken or serve it as a sauce over rice, meat, whole grains or more sweet potatoes. 

2 cans, 20 ounces each, pineapple chunks
Small jar maraschino cherries, chopped (optional)
8 cups (or more to taste)  peeled, diced sweet potatoes
6 Granny Smith apples, peeled and cut up

½ cup brown sugar
1 teaspoon vanilla extract

Drain cherries and pineapple. Add water to juices to make 2 cups. Bring liquid to a boil in a heavy saucepan. Add apples and sweet potatoes. Reduce heat, cover and simmer until apples and sweet potatoes are just tender. Stir in sugar to dissolve. Turn off heat and stir in vanilla. Freeze in suitable batches Plan ½ to 2/3 cup per side dish serving. 

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