Friday, January 04, 2019

Motorhome Meals, Campfire Memories

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Camp and RV 

Recipe of the Week
Banana Fudge

    Fudge is a candy and dessert but I also think of it as rainy day recreation for campers. Bring out a deck of cards and a dish of this yummy fudge.

2 ripe bananas
2 cups sugar
1/3 cup water
1/3 cup cream or canned milk
1/4 stick butter
2 tablespoons white corn syrup

    Spray an 8 X 8-inch pan, line it with plastic wrap . Spray wrap with pan spray. In a saucepan, mash the bananas well and stir in sugar and water. Stirring constantly, bring to a boil over medium hat,  and stir in the milk, butter and syrup. Mixture will foam up. It burns easily,   so keep stirring.  It’s done when it reaches 240 degrees or when a tiny blob of the mixture forms a soft ball when dropped into a little cold water.
    Turn off heat. Beat with a wooden spoon until the mixture thickens and loses its glossy look. Pour into the pan and let it cool. Turn out of pan, remove plastic and cut in 64 squares.
Tips for the Camp Cook

 * Forget to bring ketchup? Mix an 8-ounce can of tomato sauce with 1 1/4 cups packed brown sugar, 2 tablespoons apple cider vinegar, 1/4 teaspoon cinnamon and 1/8 teaspoon ground cloves. Mix until sugar. For faster blending, heat gently. Then taste test. I like a skosh more cinnamon. 

    * Save an old toothbrush for small cleaning tasks.

    * Make S’Mores with crescent rolls. Add a blob of marshmallow cream, some squares of Hershey bar and a sprinkling of graham cracker crumbs. Roll up. Bake until golden. To make S’Mores in a bowl, make a smoothie with chocolate ice cream and marshmallows. Pour over a bowl of broken graham crackers. Eat with a spoon.

    * Instead of cleanser, rub in salt to clean crusty pots. When you’re camping and skimping on running water it’s best to use food quality abrasives such as salt or baking soda rather than gritty cleanser.

Campground Potluck Recipe of the Week
Hot ‘n Honey Corn
    Throw this simple, affordable dish together in your camp kitchen and bring it to the potluck when it’s your turn to bring a vegetable side dish. It’s easy to double the recipe or cut it in half. 

3 cans whole kernel corn, drained
2 cans Mexicorn (corn with green and red peppers, drained
1 1/2 sticks butter
1/2 cup orange blossom honey
1 tablespoon hot sauce

    Drain corn. In a pan that can go from stove to table, melt butter and stir in honey and hot sauce. Stir in corn, cover and heat gently just until it’s heated through. Serves 10 to 12.

Find all your favorite camping recipes in one place with Janet Groene's book Cooking Aboard Your RV, 2nd Edition. Order it in paperback or e-book. 

Freeze-Ahead Recipe of the Week
Bacon Spaghetti Sauce

    Make it now in a big batch. Freeze it in small portions to suit your family size. When you have this meaty sauce on hand you can put it on pasta, baked potato, rice, biscuits or whatever is on hand. For a campground potluck or a tailgate party, press small wonton wrappers into greased cupcake pans, add a tablespoon of this sauce and bake until wontons are golden.

1 pound thick-sliced bacon, cut up and fried out
1 pound ground beef
1 pound ground pork
2 teaspoons minced garlic
1 teaspoon each salt, pepper
2 cups coarsely grated carrots
Large onion, finely diced
28-ounce can of diced tomatoes
1 cup dry red wine
6-ounce can of tomato paste

    Remove crisp bacon from the pan and drain on paper towels. Remove excess bacon grease and brown beef and pork, breaking up meat and gradually stirring in garlic, salt pepper, carrots and onion. When meat is browned, add tomatoes, wine and tomato paste. Cover and simmer over reduced heat until meat and vegetables are tender.
    Cool and package, allowing 1 cup sauce per serving. Serve each with desired amount of cooked pasta.

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