Friday, April 12, 2019

Easy Meals for Camping, RV Travel and Home Cooking

Blog protected by US and Intl copyright, all rights reserved.  Views of Camp and RV Cook have passed the 175,000 mark. To ask about one low rate to place your ad for one year on all Groene sites, email janetgroene at

Camp and RV 
Recipe of the Week
No Bake Coconut Pudding Cake


2 plain pound cakes, 12 ounces each
12-ounce can evaporated milk
1 ½ cups sugar
½ stick of butter
1 ½ cups flaked coconut
1 teaspoon vanilla, coconut or almond extract 

    Slice the cakes about two inches thick and arrange tightly  to fill sprayed 9 X 13-inch pan. Reserve any excess cake for another use. Bring the milk and sugar  to a boil. Remove from heat and stir in  butter to melt it, then the coconut and extract. Spoon hot mixture slowly over the cake, allowing it to soak in. Let stand until cool. Serve with a spoon.

Campground Potluck Recipe of the Week
Hammy Pumpkin Pancakes


Have a potluck breakfast at the campground and win raves with these buttery pancakes. It’s fun to set up a cooking station and an assembly line to keep these flapjacks coming. Let others bring accompaniments such as hot and cold beverages, sausage, bacon, fruit and imaginative  toppings for the pancakes.

 4 eggs
2 cans, 15 ounces each, pumpkin puree (not pumpkin pie filling)
1 or 2 cans chunk ham
2 cups white flour
2 cups whole wheat flour
2 cups minute oatmeal
½ cup sugar
1 tablespoon plus 1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon cinnamon
Milk or water to make batter
Oil for the griddle
Cinnamon applesauce for serving

    In a large bowl whisk eggs. Add pumpkin and ham, breaking up the ham as you go. Put dry ingredients in a bag and jostle to mix. Dump into the pumpkin mixture. Add milk or water to make a  batter as thick as heavy cream.
    Lightly oil a griddle. Cook batter like pancakes.  Serve with buckets of warm cinnamon applesauce. Serves 8 to 10. 

For boondocking and emergencies, see the Pantry Recipe of the Week, using only shelf-stable ingredients, no fresh foods required,  at BoatCook.

Tips for the Camp Chef

    *Save money and time when you make fish tacos with fish sticks. Thaw, then heat in a big skillet with a little vegetable oil. Put in a taco with deli cole slaw and your choice of add-ons such as pickled pepper rings, hot sauce or sliced avocado.

    * No bacon for your corn chowder? Cut up dried, chipped beef. 


 * Soudough is about as campy as you can get. Have you always wanted to master sourdough baking?  Begin with a Sourdough Starter Kit. It will last a lifetime. After you get the starter going and growing, share starter with your camping neighbors and friends.    

    * Make your egg custard or custard pie with brown sugar and it tastes like butterscotch. 

* Add a bottle of Mapleine flavoring to your grub box. To save space, make pancake syrup as needed. Boil 2 cups sugar in 1 cup water, then add 1 teaspoon Mapleine. 


   * Be prepared for emergencies while camping and at home with shelf-stable foods that make up a balanced meal. How to stow, use, choose? How much is enough to sustain four people for three days? Two people for four days? See the Survival Food Handbook, a guide to shopping the supermarket for affordable, familiar storage foods.  


Freeze-Ahead Recipe of the Week
Spicy Sausage and Rice

    When you make your own meals for camping it’s not just about saving money. You can fine-tune ingredients to your own preferences and diet needs such as less salt or organic or gluten free or omit the sugar. I love this kicky one-dish meal with a special local  brand of sausage. Warm it in a skillet, microwave, double boiler or boilable bag.
3 pounds ground sausage
2 large onions, diced
3 to 4 large ribs of celery, diced
2 carrots, peeled and diced fine
2 ½ cups raw white rice
1 tablespoon chili powder
1 or two cans diced tomatoes plus water

    In a large kettle fry out sausage, breaking it up. Gradually stir in onions, celery and carrots. Keep stirring over high heat while adding rice and chili powder. Stir to coat. Add water to the tomatoes to make 6 cups total. Bring to a boil, cover and cook over reduced heat 20 minutes or until rice is tender.
    Cool and measure into containers, allowing 1 ½ cups per main dish serving.
Cook’s note: Sausage is salty and canned tomatoes also usually contain salt. Freeze this dish without added salt. Pass salt and the pepper grinder at the table.

1 comment:

Betty said...

The No Bake Coconut Pudding Cake sounds perfect for a last minute invite to a potluck. Could vary the topping and flavoring to suit. Thanks.