Friday, June 21, 2019

RV Recipes, Motrorhome Meals, Camping Cuisine

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Camping and RV
Recipe of the Week

Crock ‘o Baloney
    Simmer it low and slow it in your slow cooker, pressure cooker,  instant pot or dutch oven.

2- to 3-pound chunk of good quality Bologna sausage
Large onion, diced
1 scrubbed  medium potato per person
1 or 2 packages shredded cabbage for slaw
1 tablespoon  sweet paprika
12-ounce can beer
1 pint sour cream

    Ask the butcher to take the casing off and put the Bologna sausage  and grind it set on Course or “chili grind ". Mix the sausage, onion, cabbage,  paprika and beer in a Slow Cooker. Nestle scrubbed potatoes in this mixture and cook 6-8 hours on Low until potatoes are tender. Pass the sour cream.  Serves 6 or more. 

Freeze-Ahead Recipe of the Week

ChickaLentil Stew

    This recipe is easily multiplied at home or in camp with a big pot and a steady campfire.  Then freeze it in small batches to serve any size camping crew.

3 pounds boneless, skinless chicken thighs
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
3 large carrots, finely diced
2 large onions, finely diced
2-3 cups chopped celery
Large onion, diced
1 ½ cups lentils, washed and picked over
1/3 cup rice
32-ounce carton chicken broth
14-ounce can diced tomatoes
8-ounce can tomato sauce
1 tablespoon Italian mixed  seasoning
Salt, pepper to taste

    Cut up chicken in bite size. In a large pot mix chicken, garlic and Worcestershire sauce. Add remaining ingredients. Bring to a boil, stir, cover, reduce heat and simmer until lentils and rice are tender and chicken is cooked through. Season to taste. Cool and package, allowing 1 to 1 ½ cups per portion.

Campground Potluck Recipe of the Week

Loaves and Fishes Casserole
    This creamy casserole can be varied six ways from Sunday, so it’s a great go-to in emergencies. Use any cooked or canned seafood, preferably a mixture. It can be refrigerated today, baked tomorrow, but do serve it at once when it comes from the oven.

 1 can cream of mushroom, shrimp, chicken or celery soup
1 soup can milk
1/4 cup dry sherry OR
1 teaspoon dried, crumbled thyme
12 slices white sandwich bread, diced
2 sticks butter
4 cups (2 pounds) cooked or canned seafood, cut up
6 hard-cooked eggs, diced

    Whisk together soup and milk with sherry or thyme. Fold into a mixture of the seafood and diced bread with 1 stick of butter, melted,  and  the diced eggs.  Drizzle with remaining stick of butter, melted.  Put in a deep,  well-buttered casserole. Bake at 350 degrees until it’s hot and crusty. Allow more baking time if casserole has been refrigerated.  Serves 10 to 12.

Tips for the Camp Cook

    * Cut up strawberry or blueberry flavored “newton” cookies and fold in whipped topping to taste. Pile into clear plastic glasses and eat with a spoon. Bonus points if you also fold in fresh strawberries or blueberries.

    * If you don’t have a strainer or sieve, use an ice pick to make holes in an aluminum foil pan. For tiny straining needs such as lemon juice, make holes in a paper cup.

  * For really big,  messy mixing jobs, use a clean dishpan. Wipe out excess
goop with a paper towel. The rest will come clean when you add hot, soapy water to do the dishes.

  * Do you camp solo? Stir 1/4 teaspoon cornstarch into 2/3 cup cold water. Heat, stirring in ½ teaspoon powdered bouillon. When it thickens stir in an  8-ounce jar of pureed  butternut squash baby food and heat through. Enjoy a mug of healthful homemade soup. 

    * Make a pie crust with no rolling pin. Melt a stick of butter in a pie plate and use a fork to stir in flour until it clumps. Using floured fingers, press dough in bottom and sides. Flute edges. Fill, bake. 

Never run out of ideas for using pantry foods for convenience, back-up and emergencies. Survival Food Handbook is a guide to choosing and using shelf-stable ingredients from the supermarket as part of your provisioning plan at home and on the go. Order Kindle or paperback at

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