Blog copyright Janet Groene 2025. To ask about placing your ad on all six Groene food, travel, camping and boating sites for one low rate, email janetgroene@yahoo.com
Camp and RV
Recipe of the Week
Cajun Pork Stew
and Cheese Grits
Instant cheese grits make this dish a snap to serve one or two people. The pork portion is enough for four. Refrigerate leftovers for a repeat performance.
1 ½ pounds lean pork in bite size
1 ½ teaspoons Cajun seasoning such as Tony Cachere’s
2 tablespoons bacon fat, shortening or vegetable oil
Medium onion, diced
2 stalks celery, sliced
Large green bell pepper, seeded and diced OR
2 small sweet peppers, red and green
1 tablespoon minced garlic
14.5-ounce can diced tomatoes
Toss pork with seasoning. In a pot brown pork in hot fat. Top with cut up vegetables. Cover and cook until pork is tender. Make instant grits in individual bowls and spoon stew on top.
TRAVEL EMERGENCIES HAPPEN
How much food will you need for a week in the woods for two adults and two kids? A month in a remote, fly-in fish camp? A two-week power outage in your forest cabin? See Survival Food Handbook for lists, tips on buying and stowing, and recipes that need no fresh ingredients. Be prepared for delays, refrigerator failure, supply chain interruptions. Stuff happens. http://amzn.to/1WdYqbe
Campers have limited storage space for emergency food. Survival Food Handbook is just for van campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish. Keep a few emergency meals on hand in case there is a sudden evacuation, fridge failure, shelter-in-place order or other unplanned speed bump on your journey. http://amzn.to/1WdYqbe
Campground Potluck Recipe of the Week
Orange Julius Souffle'
To “lighten” the recipe use sugar-free gelatin and pudding mixes, skim milk and low-fat whipped topping.
10-ounce angel food cake
4-serving packet orange gelatin dessert
1 cup boiling water*
4-serving package instant vanilla pudding
1 2/3 cups cold milk
1 carton whipped topping, thawed but cold
10-ounce can mandarin oranges, well drained
Cut or tear the cake into bite size and place in a large zip-top bag. Dissolve gelatin in boiling water. Cool to lukewarm and and toss with cake bits until they are mottled with orange. In a bowl whisk vanilla pudding with 1 3/4 cup milk.
Pour into the bag and gently “work” the bag to mix evenly with the cake pieces. Spread mixture in a 9 X 13-inch dish, pressing with the back of a wet spoon to make an even layer.
At this point the dish can be covered and chilled. To serve, “frost” with topping, arrange well-drained oranges on top and cut in squares. Serves 10.
* Juice from the oranges may be used as part of the water measurement.
See more of Janet Groene’s shortcut camp and galley recipes at Boat Cook.
Homemade trail mix and snacks are healthier, cost less can be packaged in re-usable bags to save money, save the environment and control potion sizes. See new recipes, most of them no-cook, at Create A Gorp.
Camping and RV cook tip of the week. Turn any plain sandwich into a hot, knife-and-fork main dish. Dip it into beaten egg as for French toast. Fry in butter until toasty (not recommended for sandwiches that contin raw vegetables such as lettuce or sliced tomato.) . Eat now or plop a fried egg on top. Go a step further . Top all this with cheese sauce, marinara or gravy.
Get a full page of camp cook tips free, chosen at random from our endless list. Email janetgroene@yahoo.com and put Cook Tips in the topic line.
BONUS RECIPE
Skillet Fruitcake
This recipe takes a can of fruit cocktail, peaches, pears, pineapple tidbits, pie-sliced apples or pitted cherries. Add bits of dried fruit ad lib. Stovetop baking takes practice and much depends on the type of stove and type of skillet. Cast aluminum spreads heat best. In any case, peek as little as possible. The aim is to provide an even envelope of heat while the cake rises.
2 cups flour
1 tablespoon baking powder
Sugar*
1 cup liquid**
2 eggs
1/4 cup vegetable oil or melted butter
14 t 16-ounce canned fruit, well drained
* Use little or no sugar if fruit is canned in sugar syrup, “lite” syrup of its own juice, Otherwise add 1/3 to ½ cup sugar.
** Drain canned fruit and add water to make one cup liquid
Generously grease a cold 10-inch skillet with a good lid. In a bowl whisk flour, baking powder and sugar if using. Stir in liquid, eggs and vegetable oil. Fold in fruit. Put batter in the cold, greased pan. Cover. Cook over medium-low heat until it’s firm and springy to the touch. Top will not brown and cake will be moist. Turn out cake onto a cutting board or, if it sticks, serve with a spoon. Serve plain or with vanilla sauce, cream or whipped topping.
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.
Tips for the Camp Cook
* Mix it up. Instead of water, add coffee to chocolate cake mix, apricot nectar or orange soda to lemon cake mix or apple juice to spice cake mix Save some of the same liquid to use instead of milk when making powdered milk frosting.
Get a full page of camp cooking tips, chosen at random from my every-changing files. Email me at janetgroene@yahoo.com and put Cook Tips in the topic line.
NO MORE DISHWASHING. COOK IN FOIL. EAT FROM THE FOIL
FOIL MEAL OF THE WEEK
Tamale Tower
For each foil meal you will need:
1 slice from a large onion
2 or 3 canned beef or beef+pork tamales
1 sliced from a large tomato
1 slice American cheese
Set put a square of foil for each tower and grease the center. Place an onion slice on the greased spot and top with 2 or 3 tamales. Add the tomato slice and cheese slice. Drizzle with sauce from the can. Wrap and seal foil and place on the grill onion side down. Heat through, turning several times.
Take caution when opening the packet. Steam will be scalding. Eat right out of the foil. Pass a dish of lime wedges.
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With so many people now choosing vegetarian or vegan diets, it makes sense to have some yummy meat-free dishes on the potluck table.
Vegetarian RECIPES OF THE WEEK
South-of-the-Border Storm Cloud Stew
Pillowy dumplings turn this humble vegetarian stew into a showy dish. If you can’t manage the fresh vegetables this time, just use the canned.
3/4 cup lentils
1 cup hot water
Medium onion, diced fine
3 ribs celery, chopped
Large carrot, shredded
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 can undrained diced tomatoes with green pepper
1 can undrained whole kernel corn
1 can undrained kidney beans
2 cups water
2 vegetable bouillon cubes
1 cup biscuit mix
½ teaspoon chili powder
1/3 cup grated cheese such as Monterey Jack
1/3 cup milk
Wash and pick over lentils and cover with hot water. This step is optional but will reduce cooking time. Let lentils soak while you cut up vegetables
In a stew pot, sizzle onion in hot oil, gradually stirring in remaining vegetables. Add corn, tomatoes, kidney beans and 2 cups water. Bring to a boil and stir in bouillon cubes. Drain lentils and add to the pot. Cover, reduce heat and cook until lentils are almost tender.
Combine biscuit mix, chili powder, cheese and milk to make a thick dough. Keeping the stew at an active simmer, drop dough on stew by the tablespoon. Cook 10 minutes uncovered, then 10 minutes covered. Serve at once. Serves 4 to 6.
BONUS RECIPE
Crackin’ Good Onion Pie
1 ½ cups soda cracker crumbs
1/3 stick butter
Set the oven to 325 F. Mix crumbs with melted butter and press into bottom and sides of a 9-inch pie plate. Cool.
Cook’s note: Chill thoroughly or bake for 5 minutes if possible. (This seals the crust to keep it crustier, but it’s OK if you can’t do either.)
3-pound bag of onions, trimmed and diced
1/3 stick butter
1 cup milk
3 eggs
1 tablespoon regular or self-rising flour
½ teaspoon each salt, pepper and ground nutmeg
8-ounces grated cheese such as Cheddar
Stir-fry onions in hot butter until tender. Drain well. Let cool while you whisk eggs, flour, milk and seasonings. Spread onions in the crust and pour egg mixture on top. Bake 45-50 minutes or until filling is set. Cool at least 10 minutes. Cut in wedges. Serve hot or cold. Makes 4 to 5 portions as a main course or more as a side dish.
MAKE AHEAD RECIPE OF THE WEEK
Cold ‘n Crisp Carrot Salad
Time saver: Packaged grated carrots are now available in some supermarkets.
1 packet lemon flavor gelatin mix
1 cup boiling water
2 cups grated carrots
1 green pepper, seeded and diced fine
Medium sweet onion, diced fine
14-ounce tub cottage cheese
8-ounce tub plain yogurt
Add boiling water and stir to dissolve gelatin. Mix in remaining ingredients and chill. Just before serving, spoon into lettuce cups. Serves 6-8.
CAMPING DESSERT OF THE WEEK
Butterfinger Parfait
1 package instant vanilla pudding
2 cup cold milk
2 firm, ripe bananas
About 1 cup cut up Butterfinger bars
1 tub whipped topping, thawed but cold
Set out 4 to 6 clear disposable glasses. Slice bananas. Cut up Butterfinger bags. Working quickly, whisk pudding and milk, then make parfaits with layers of pudding, candy and bananas, ending with whipped topping. Serve at once.
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Women in the RV realm get together at Solo Woman RV.
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