Friday, October 02, 2020

Camping Meals the Easy Way

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Who is Janet Groene?  Life for Janet began in a tent camping family.  After van camping for fun, Janet and Gordon Groene  sold everything and went on their way as a travelwriter and photographer team, living winters on board a sailboat with a two-burner Primus stove, no oven and a tiny fridge some of the time. To prepare for many months in the remote islands of the Bahamas, Janet  learned to bake bread without an oven, home-canned meat and provisioned  with staples for up to six months at a time.

Their summer home was a 21-foot camper with propane stove and  small gas/110V  fridge. As travelwriters their assignments took them worldwide, often on rental boats or RV's with a variety of food prep facilities and sometimes none at all. Janet claims she can make a 5-course meal in a telephone booth. Maybe some of these ideas will work for your camping style. 













Camp and RV

 Recipe of the Week

Slow Cooker Turkey Kebabs
Note the unusual way this dish is put into the cooker.


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1 cup raw long-grain rice
Salt, pepper
1 cup water
1 ½  pounds boneless, skinless turkey cut in 1-inch cubes
2 medium zucchini, cut in half-inch slices
Medium red sweet pepper, seeded and cut in squares
Medium green sweet pepper, seeded and cut in squares
½ cup bottled Italian dressing


    Make 6 to 8 colorful kebabs by alternating turkey, zucchini and peppers. Put lightly seasoned  rice in a sprayed slow cooker and stir in 1 cup water. Cover with a layer of foil sprayed on both sides. Put  kebabs in a single layer on the foil, drizzle with dressing. If needed, make another layer of kebabs using foil sprayed on both sides. 
    Cook 5 hours on High. Remove kebabs with tongs and remove rice to a serving bowl or places with a spoon. Serves 6.
Tips for the Camp Cook

   * Want to add a complete room to your camper? See what’s new at It’s a family-owned company that specializes in tent structures that attach to vehicles. The plus side is the added room in a clever design. On the minus side, they are bulky to store, take time to set up and aren’t suitable for casual, overnight stops just anywhere.



 * Thermos bottles are a great help in camping. Whether or not you have a fire going you can always have hot water for instant drinks or washing up.

    * Dry frosting mix is still available!  It’s hard to find but is  lightweight for travel, delicious and made with egg whites so it’s fat free! You do need a good egg beater or wand mixer. Use it on plain cake or cookies, graham crackers, daub it on canned fruit or instant pudding. Order a supply of 6 packets  for camping.

    *Make a snappy snack spread for crackers or roll-ups. Soften an 8-ounce brick of cream cheese at “room” temperature and use a fork to mash in a 4-ounce can of deviled ham and a cup of pecan or almond meal. 

Campground Potluck Recipe of the Week
Pork and Bean Salad

    This colorful salad looks promising on the potluck table and it goes with everything. Amounts can be varied for any size crowd. Ordinary, old-fashioned pork and beans is still one of the most affordable means in the market.

 2 cans pork and beans, pork discarded
Medium sweet onion, diced
2 ribs celery, diced
2 to 3 plum tomatoes, diced and drained
3 hard-boiled eggs, diced
1/4 cup pickle relish or more to taste
Mayonnaise to taste

    Mix everything together and chill. Garnish with sliced pickles if you like. Serves 8 to 10.

Freeze Ahead Recipe of the Week
Sugar Box Butter Pound Cake

    Pound cake is firm, easy to wrap and carry, and friendly to freezing whole or in individual slices.  Wrap each slice in a double layer of waxed paper. Then thaw, unfold paper to form a shallow bowl, add fruit or sauce and eat out of the paper. No dishes to wash. Serve with sauce, syrup,  fruit, frosting or just a sifting of cinnamon sugar

1 box powdered sugar
3 sticks salted butter
6 eggs
Sifted flour or cake flour
1 teaspoon each vanilla and lemon extracts

    Set the oven to 350 degrees. Butter a 9-inch loaf pan. Cream butter and sugar, gradually adding eggs and flavorings. Then fill the sugar box lightly, spoon by spoon, with flour and add it gradually to the batter. Beat well. Bake 35 minutes, then reduce heat to 325 degrees for another 30 to 35 minutes or until cake tests done with a cake tester or tooth pick. Cool 5 minutes, then carefully turn out of the pan and cool thoroughly. Wrap and freeze.


See more galley ready recipes below and at

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