Copyright Janet Groene 2025.
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CAMPING RV RECIPE OF THE WEEK
One pot and a few shortcuts turn out a gourmet dish of Chicken, Crab and Carrot riddled with strips of bright orange.
½ stick butter.
14-16 ounce package un-breaded, cooked chicken tenders
I package real or imitation crab sticks
4 to 5 carrots, cut in strips
Small onion, diced
1 tablespoon minced garlic
1 rib celery, diced fine
Small can sliced mushrooms, drained
Small sweet pepper, diced fine
1 ½ cups long grain white rice
1 quart chicken broth OR
4 cups water + 4 teaspoons powdered chicken bouillon
You’ll need a large skillet or wok. Cut up vegetables, saving some of the tender celery leaves for a garnish. Use now or refrigerate for later.
Saute' chicken in melted butter. Gradually add vegetables, then the rice to coat. Add chicken broth or water plus bouillon powder. Bring to a boil. Stir to dissolve bouillon. Cover tightly. Reduce heat and cook 25-30 minutes until rice is tender. Serves 6 to 8.
Pantry Recipe of the Week
When you’re out of fresh food it's a challenge to make salads. Here's a way to make a passable salad you can get your teeth into.
TropiCarrot Salad
1 tablespoon lemon juice
1 teaspoon sugar or equivalent
8-ounce can crushed pineapple
1 cup shredded coconut
½ cup raisins or Craisins
1/4 cup French dressing or other sweet salad dressing
Cut carrots into quarters lengthwise. Toss with lemon juice and sugar. Drain pineapple juice and save for another purpose. . Fold everything together with enough dressing to moisten. Serves 5 to 6.
BONUS RECIPE
Now that cool nights are here, this is a hot toddy to serve under the stars. It’s OK to make it with reconstituted dry milk.
3/4 cup brown sugar, packed
1 tablespoon butter
Pinch salt
1 2/3 cups nonfat dry milk powder
5 cups water
Stir sugar and the half cup water over low fire to dissolve, gradually stirring in butter and salt. Reduce heat, stir in dry milk and remaining water and heat to steaming. Serve in mugs.
Cook's note: For added creamy sweetness stir in sweetened condensed milk to taste.
BONUS RECIPE
Campfire Sweet Potato Sweeties
Add chopped nuts or other protein to make it a meal, or serve this swift treat as a side dish with burgers from the grill.
6 to 8 sweet potatoes, scrubbed and wrapped in foil
1 can whole berry cranberry sauce
1/3 cup brown sugar
2 tablespoons butter
½ cup orange juice OR
1 packet orange Emergen-C dissolved in ½ cup water
While sweet potatoes roast in the campfire, mash cranberry sauce, brown sugar and orange in a pan or skillet. Heat gently.
When sweet potatoes are tender but not mushy, open foil, split potatoes open and spoon in some of the cranberry mixture. Eat out of the foil.
Cook’s note: The cranberry mixture can be prepared without heating if necessary. Mix well to dissolve sugar.
Campground Potluck Recipe of the Week
Need a pie crust in a hurry? This is even quicker than making a crumb crust.
½ stick butter
½ cup sifted confectioners sugar
1 3/4 cups shredded coconut
Melt butter in the microwave. Mix in most of the sugar and all the coconut. Dip your fingers in powdered sugar to press coconut evenly on bottom and sides of a deep, 9-inch pie plate. Cool thoroughly or chill, then add filling and chill until serving time. Serves 8.
Cook's note: This crust does not need baking but it can be baked at 350F until lightly browned. Cool, chill and fill. You might also fake a "browned" edge by sprinkling the rim lightly with cinnamon sugar.
Suggested filling to make Coconut Cream Pie:
2 packets 4 servings each, French vanilla pudding mix
3 ½ cups milk
4 or 5 coconut “haystack” candies, chopped
Whisk milk and pudding mix until well blended, then pour into cold crust. Top with chopped candy. This will set up on the counter or it can be chilled.
BLACK POT RECIPE OF THE WEEK
Who knew that such rich, buttery cabbage could be made on a campfire?
1 head cabbage, coarsely shredded OR
Large bag shredded cabbage for coleslaw
Salt, freshly ground pepper
12=ounce can evaporated milk
1 ½ cups dry bread crumbs
1 stick butter
Put cabbage in a greased pot. Sprinkle with salt and pepper. Pour milk over all. Top with bread crumbs and dot with bits of butter. Cover tightly and nestled in well started coals. When cabbage is tender, serve as is or take a kitchen torch to the topping brown bread crumbs.
Cook’s note: Cabbage can also be oven-baked in a covered pot 30 minutes at 350 degrees, then 5 or so minutes more uncovered. Note that milk burns easily, to keep temperatures moderate, low and slow.
Alternate method: Instead of adding butter and bread crumbs to the pot, stir-fry in a small skillet until toasty. Add to finished cabbage dish.
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 grate.
THUMBNAIL RECIPE OF THE WEEK
Place in plastic bag ½ c. sugar, 2 c.. flour, 1 t. each baking powder, baking soda & ½ t, each salt & cinnamon.. Seal bag. In camp mash 3 soft bananas +1/3 c. vegetable oil + 2 eggs. Add helper. Bake in loaf pan.
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