Friday, August 09, 2019

Camping Cooking and Motorhome Meals

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Camping and RV Recipe of the Week
Breakfast Lasagna

    This is a good casserole to assemble at home and carry in the fridge to bake on the first morning of your camp-out.

About 12 slices day-old bread
½ pound deli baked ham, diced
2 cups ricotta cheese
4 eggs
1 cup milk
½ cup raisins

2 eggs
1 cup milk
1 can apple pie filling
Grated cheddar cheese

    Grease a deep 9 X 13-inch casserole or lasagna pan and line the bottom with pieces of bread. Cut to fit if necessary. Whisk 4 eggs and 1 cup  milk, then fold in ricotta, raisins and ham. Put over bread layer and top with another even layer of bread. Whisk 2 eggs and 1 cup milk and drizzle slowly over bread. 

    Spoon apple pie filling over the top. Cover with plastic wrap and refrigerate several hours or overnight. To proceed bake 40-50 minutes at 350 degrees or until filling reaches at least160 degrees and is set like custard.  Sprinkle cheese on top and let stand for a few minutes for cheese to melt. Serves 6.

Women in RV’s love the tips found at

Campground Potluck Recipe of the Week
Pizza Pinwheels


1 sheet puff pastry, thawed
3- to 4-ounce package pepperoni, chopped
8-ounce can tomato sauce
1 tablespoon mixed Italian seasoning
Shredded mozzarella cheese

    Set the oven for 400 degrees. Unfold the puff pastry and press gently at folds to seal.
    Brush pastry lightly with tomato sauce.  (You may not need the whole can. This is finger food so you don’t want it too messy). Sprinkle with Italian seasoning. Scatter with cut-up pepperoni, then a thin layer of shredded cheese. Roll up pastry from the long side and cut in one-inch slices. Arrange slices on a greased or foil-lined baking sheet and bake until golden, about 15 minutes. Makes about 20.

Tips for the Camp Cook

    * Buy a good quality apple slicing tool. Cheaper ones can’t cut through tough apples and the blades bend or break.  Use too for making wedges with pears, potatoes, chunks of melon. 

    *Are you a snacker?  Make your own to save money, shave calories, fine-tune ingredients to special diets (e.g. soy nuts instead of tree nuts). Go to

    * Good tomato sandwich= bread, tomatoes, mayo. Better tomato sandwich= bread, tomato, juicy coleslaw.

    * Have a smarter emergency pantry. See Janet Groene’s weekly pantry recipes, no fresh foods required, at

    * Make onions caramelize faster by adding a tiny pinch of baking soda. Make twice as many as you think you’ll need. They cook down.



Freeze-Ahead Recipe of the Week
Shortcut 'N Spicy Chicken Biryani


  Tired of bland? Longing for the exotic flavors of India? This spicy, affordable chicken dish is for you. It’s chicken, vegetables and rice all in one. Freeze in boilable bags and there is no washing up in camp.  If you prefer less meat, use only one chicken and maybe double up on the vegetables.

1 or 2 roasted chickens (homemade or from the deli)
1/4 cup olive oil
2 tablespoons garam masala
1 teaspoon ground ginger
2  teaspoons dried cilantro
1 teaspoon freshly ground pepper
Large onion, diced
2 large carrots, diced
1 tablespoon minced garlic
4 cups long-grain white rice
2 cartons, 32-ounces each, chicken broth
2 cup frozen peas
For serving later (optional)
Chopped cashews

    Cut up meat from chicken and put in a large kettle. Drizzle with oil. Mix dry spices and sprinkle over chicken. Scatter chopped onion, garlic and carrot over chicken. Stir. Sprinkle  with rice. Pour broth over all.  Cover and bring to a boil.  Stir to make sure rice is in liquid. Reduce heat and simmer tightly covered over very low heat 45-60 minutes until rice is tender.
    Stir in peas. Cool completely and freeze in portions, allowing 1 ½ to 2 cups per portion. Thaw, heat and sprinkle with cashews.

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