Cooking for Campfires, Camp Stoves & RVs

Copyright Janet Groene 2025.  This blog has had more than  273,000 views. To ask about reprint rights for this content, or to place an ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com

THUMBNAIL RECIPE OF THE WEEK

Loaded Baked Potato Helper

Seal in plastic bag: 4-oz. pkg. real bacon bits,  ½ c. grated dry cheese such as Parmesan, 2/3 cup nonfat dry milk,  1 T. dried chives, 1 t. garlic salt and a  2 oz. pkg. Butter Buds Sauce mix.  When you get to camp,  place  in a bowl and whisk with 2  c. cold water until thick and smooth. Add more water if too thick.  Spoon over campfire-baked potatoes, split and fluffed. 

CAMPING & RV RECIPE OF THE WEEK

Deviled  Wings

For a change, shuffle off from Buffalo and switch to these sweet and sticky wings. 

2 pounds chicken wings

2/3 cup packed brown sugar

1/4 cup lemon juice

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

½ teaspoon powdered ginger

Cut off chicken wing tips and discard or save to make broth.

 Separate wings at joint. Line a 9 X 13-inch baking dish with foil. 

 Combine sauce ingredients .  Stir until sugar and ginger dissolve. Pour into the dish.  Arrange wings in the sauce in a single layer and bake 60 minutes at 300 degrees, turning every 20 minutes. Increase oven temperature to 450 degrees and bake turning every 10 minutes, until wings are covered with thick, glossy glaze.

Don't miss the latest no-cook  trail mix recipes, some sweet and some savory, at https://CreateAGorp.blogspot.com  

CAMPGROUND POTLUCK RECIPE OF THE WEEK

Ho-Hummus

You may think hummus without garlic is ho-hum. But if you’re one of the many people who can’t eat garlic, here is an  alternative. Serve it on crackers or as a dip for veggie sticks.

2 cans, 15 ounces each, garbanzo beans, well drained

Large bunch parsley, trimmed and chopped fine

½ cup extra virgin olive oil

2 tablespoons lemon juice (or more to taste)

Freshly ground pepper

Blend or hand mash beans,  gradually stirring in minced parsley. Stir in olive oil and lemon juice. Adjust seasonings. Serve at once or chill, then return to room temperature to serve. . 

Cook’s note: don’t add salt before tasting. Canned garbanzos usually have salt added. 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grill.  

https://amzn.to/3nNndWY 

Tips for the Camp Cook

    * Make up a box of Kraft mac and cheese and a skillet of fluffy, buttery scrambled eggs with bits of sausage or bacon. Then fold them together. Pass the ketchup. 

* Stir sour cream into softened cream cheese until creamy. Add sugar to taste, a few drops of vanilla and use as a topper for fresh or canned fruit.

* Heat a gallon of apple juice and stir in a 6-ounce can of limeade or lemonade concentrate. Ladle into mugs and add a tot of rum. 

* Make a boffo coleslaw without mayo. 1 cup vinegar, ½ cup sugar, 1 tablespoon each celery seed and salt, ½ teaspoon each turmeric and dry mustard. Heat to boiling. Stir to dissolve. Toss with shredded cabbage. 

BONUS RECIPE

Pasta with BLT Sauce

16 ounces pasta, cooked and drained

6  slices pre-cooked bacon, chopped

2 tablespoons olive oil 

Medium onion, finely diced

1 teaspoon garlic powder

28-ounce can diced tomatoes

Garnish: Shredded lettuce

In a small skillet, stir-fry bacon in hot oil with onion until the onion is crisp-tender. Stir in garlic powder. Stir hot bacon mixture and tomatoes into cooked pasta. Garnish with lots of shredded lettuce and serve at once. Or refrigerate hot sauce to reheat later. Have shredded lettuce on hand to add just before serving .  Serves 6-8. 

BLACK POT RECIPE OF THE WEEK 

Brats, Beer, Sprouts & Redskin Spuds

If you have a big pot and a big group, multiply this recipe except for the beer. You’ll need only enough beer plus some water to boil the potatoes. (One cup water per 12-ounce can beer.) 

4 bratwursts, pricked with a fork

1 tablespoon vegetable oil 

12 ounces beer

8 small, red potatoes, scrubbed

About 12-16 fresh Brussels sprouts, trimmed

Large onion, peeled and quartered

2 teaspoons dried parsley flakes

Sizzle brats until browned on all sides. Stir in onion to pick up brown bits. Add beer and bring to a boil. Add quartered potatoes, whole sprouts and a cup of water.  Cover, reduce heat and simmer until potatoes are tender. Serve in shallow soup plates. Sprinkle with dried parsley. Serves 4.