Friday, November 18, 2022

Campground Menus and Less Mess Motorhome Meals

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Camp and RV Recipe of the Week
Hamcake Flapjacks


15-ounce can sweet potato puree
Small can chunk ham
1 egg or equivalent
½ cup milk
2 1/2 cups "complete" style pancake mix
1/4 teaspoon each cinnamon and ground ginger
Water or milk
Oil for the griddle
Applesauce for serving

Optional: butter pats

    Mix sweet potatoes, milk and egg in a bowl with the ham, breaking up the ham as you go. Stir in pancake mix and spices. Add water or milk if needed to  make a thick batter.
    Lightly oil a griddle. Drop sweet potato mixture on the griddle and cook like pancakes.  Fry on both sides until crisp and golden. Serve with applesauce and a pat of butter. Serves 4 to 5.

Budget alternative: Instead of canned sweet potatoes, use fresh.  You'll need about 1 1/2 cups of mashed sweet potato. Scrub, micro-wave or roast them on the fire, scoop out of the shell and mash.  

See Janet Groene’s Pantry Recipe of the Week, made with emergency supplies from your pantry or grub box. No fresh foods needed. Go to



 One gift fits all sizes, ages and genders and every camper and RV-er who eats. Cooking Aboard Your RV is a handsome, affordable, illustrated paperback that Amazon will gift wrap and ship to all the RV-ers on your gift list.




Campground Potluck Recipe of the Week
Lemon Herb Scones

    No potluck meal is complete without bread or rolls. These tasty scones  will fly off the table. Your secret shortcut is biscuit mix, which is available in regular or gluten-free.  


1 lemon
4 cups biscuit mix
1/4 cup sugar
1 teaspoon dried, crumbled savory herb such as basil, oregano, tarragon, chervil, sage
1 teaspoon baking soda
1/3 cup lemon juice
1 cup milk
1 teaspoon lemon zest
    Zest and juice the lemon,. Set aside.
    Set the oven for 425 degrees. Grease one or two baking sheets. In a bowl mix sugar, baking soda, herb and biscuit mix. Add lemon juice to milk to form curds,  then stir it into the dry ingredients with the zest.  Add a little more milk or water if needed to make dough come together.

Turn out dough on a paper towel sprinkled with flour or biscuit mix. Knead only about six turns. Do not over-knead.  Divide dough in two and pat into two circles on baking sheets,  each an inch high.  Using a long knife, mark each circle in six or eight portions but don’t cut through to the bottom. Bake 15 minutes or until golden, watching carefully. If your RV oven has hot spots, you may need to turn pan(s) halfway through the baking time. Break up scones into wedges and put in a napkin-lined basket to stay warm.


    * Buy ground meats and poultry for one-dish meals. They cook faster in camp and they go farther when you’re stretching a little meat to go a long way. Ground meats don’t keep as well as whole, so watch temperatures and use-by dates, and cook thoroughly.

* As much as possible, opt for canned vegetables without salt and canned fruits in their own juices for your grub box.  You can always add salt or sugar later.  

    * When making dishes for the freezer, minimize spices, salt and highly flavored vegetables like green peppers. Their essence seems to increase during storage.

* A collapsible steamer takes up little room and is ideal for making a meal for one, such as a mound of thin-sliced vegetables topped with a plump chunk of firm fish and a pat of butter and/or a drizzle of lemon juice.

Ham ‘n Hula

    This one-dish meal is also good when made with ground or cut up chicken or turkey.  It’s easy to double the recipe. 


2 tablespoons butter, lard, chicken fat or vegetable oil
1 pound ground or very finely cut up deli ham or other canned or cooked ham
Medium onion, cut up fine
Large carrot, peeled and cut up fine
Medium mango  peeled and diced small
½ cup dried, sweetened papaya bits OR
½ cup golden raisins
2 cups long-grain  rice
1 tablespoon packed brown sugar, molasses or honey
Small can pineapple tidbits with juice
1 cup water
2 chicken bouillon cubes
32-ounce carton chicken broth

    In a large kettle, heat fat and stir-fry meat, gradually stirring in onion, carrot, fruit and rice. When all are nicely coated add pineapple, water, bouillon, sweetener and broth. Bring to a boil, reduce heat, cover and cook over low heat until rice is tender (20-30 minutes.)  Stir several times while it cools, then measure into containers for the freezer, allowing 1 ½ to 2 cups per portion. 

Thaw, heat and eat with cornbread and honey. Sliced scallions make a nice garnish if you have some at serving time.

Budget alternative: Instead of ham, chill a can of Spam and grate it on the large holes of a grater. Proceed as above.



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