Friday, July 05, 2019

Let's Cook Up a Camping Trip

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Camping and RV Recipe of the Week
No-Bake, Cut-Fat Cheesecake
1 graham cracker pie crust, your own or store-bought
8-ounce can crushed pineapple
8-ounce brick of reduced calorie cream cheese
4-serving packet sugar-free lemon gelatin dessert mix
1 cup fat-free half and half

    Chill pie shell. Drain the pineapple into measuring cup. Add water to make a cupful. Heat ntil it’s steaming, then dissolve gelatin. Let cream cheese warm to “room” temperature and stir in half and half. If you don’t have an electric mixer or egg beater, mash it in with a fork until it’s broken up enough to use a whisk. Make it as smooth as possible. Whisk in  gelatin mixture, then crushed pineapple. Carefully pour into the pie shelland chill until firm. Sprinkle lightly with crumbs or shredded coconut if you wish. Serves 8. 

Do you love your Kindle for camping? Janet Groene, using the pen name Farley Halladay, introduces January Justice a Yacht Yenta Mystery at It’s also available for Nook at  Farley, a feisty widow and travel maven, has a series of 12 books up her sleeve. The next will be February Felony. 


Campground Potluck Recipe of the Week
    Now that large, restaurant-style canned foods are carried in Walmart and many supermarkets, they make an easy potluck meal for a campground crowd. To drain a big can, open it and hold the lid in place to pour off liquid. This recipe can be mixed and cooked in the oven, large stove-top casserole or in a dutch oven for the campfire.
Low Fat Cheesy Potatoes
 #10 can sliced potatoes
3 cups small curd low-fat or non-fat cottage cheese
2 cups low-fat or non-fat sour cream
1 tablespoon each freshly ground pepper and sweet paprika
8-ounce package shredded low-fat Cheddar
Bacon bits (optional)

    Drain potatoes. Whisk together cottage cheese , sour cream, salt and paprika. Fold in most of the cheese, saving some for the top. Fold in potatoes and bacon if using.  Bake uncovered in a buttered pan at 350 degrees about 30-40 minutes or until heated through. Serves 10. 
    No oven?  Whisk sour cream, cottage cheese and seasonings in a large, buttered pan. Fold in potatoes and most of the cheese. Cover and cook over low heat, stirring occasionally, until heated through. Sprinkle with grated cheese and bacon bits and serve.
Cook’s note: canned potatoes usually are already salted and cheese is also salty.

Tips for the Camp Chef

    * Do you always end up with leftover hot dog buns? Cut them in lengthwise strips, toast in melted butter and sprinkle with garlic salt, grated cheese or poppy seeds to make bread sticks.

    * No oven? Make these cookies. Bring 1 cup each sugar and Karo to a boil. Remove from heat, stir in 1 ½ cups peanut butter, then fold in 10 cups cornflakes. Drop by the 1/3 or ½  cup on waxed paper to cool.

    * I keep a pair of pretty, inexpensive cotton gardening gloves in the galley to wear when organizing frozen foods. My RV freezer is manual defrost, so rubber gloves come in handy too.

    * Make Rice Crispy bar cookies. While they are warm use buttered hands  to form into small bowls. Just before serving, fill with fresh fruit.

    * Make shortcut fruit cobbler. Put prepared fruit in a baking dish or dutch oven. Whisk a can of sweetened condensed milk, 1 stick  melted butter, 1 1/4 cups self-rising flour and ½ teaspoon lemon extract. Pour batter over fruit. Bake at 350 degrees  until topping browns.  (If it’s cooked in a slow cooker or covered dutch oven, top won’t brown but will be sweet and delicious. Sprinkle with chopped nuts or cinnamon sugar if you wish.) 

Freeze-Ahead Recipe of the Week
    Save money, save waste when you make a big batch of a recipes, then freeze it in right-size portions for your needs, even if you’re just a party of one.

Chewy Cake
    If you crave a super sweet, toothsome taste at the end of a meal, this nutty, gooey cake will make your day. It’s sticky, so freeze it in individual portions and eat it right out of the bag.

32-ounce bag of brown sugar
2 sticks butter
4 eggs
4 cups self-rising flour
2 teaspoons baking powder
2 cups (or more to taste) broken pecans or walnuts

    Butter two 9 X 13-inch baking pans and set the oven to 350 degrees. Bring butter and brown sugar to a boil. Cool to lukewarm and whisk in eggs, one at a time. Stir in flour and baking powder. Fold in nuts. Spread in pans and bake until it’s “set” and springy to the touch. Cool completely and cut in portions. Cake will be moist. Bag and freeze. Thaw and serve alone or with strawberry jam.

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