Copyright Janet Groene 2025.
RV & CAMPING RECIPE OF THE WEEK
Creamy Chicken Italiano
Tired of tomato based campground meals? Here’s a change-up dish to ladle over biscuits, buttered noodles, toast, packaged Chinese crisp noodles, pasta, rice or polenta.
6 servings boneless, skinless chicken breast
1 tablespoon vegetable oil
1 pint sliced fresh mushrooms
1 envelope dry Italian salad dressing mix
1/3 cup water
8-ounce brick cream cheese
1 can condensed cream of celery soup
½ cup milk, broth, water or white wine
Cut chicken in bite size and sizzle in hot oil until browned. Gradually add mushrooms to brown them too.
Reduce heat. Sprinkle chicken with salad dressing mix. Drizzle with water. Cover and cook 10-15 minutes until chicken bits are done. Soften cream cheese to “room” temperature and whisk with the condensed soup and milk, broth or wine. Stir into chicken and cook until hot and saucy. Serve over the starch of your choice. Serves 6.
Too much for one day? No problem. Refrigerate leftovers and serve over a different base tomorrow.
THUMBNAIL RECIPE OF THE WEEK
Take along a small bag of pre-measured ingredients, then complete the recipe in camp days or even weeks later..
ABC Soup
In a zip-bag put 1 pkt. noodle soup mix. ½ c. alphabet pasta, 1 tomato flavor & 2 chicken flavor bouillon cubes, 2 T. each diced dried onions & dried parsley flakes. In camp bring 6 c, water to a boil, Add dry mix and cook, stirring occasionally, under tender. Optional: add chicken, fish or chopped hard-boiled eggs. Tip: do not unwrap bouillon cubes until ready to use.
CAMPGROUND COMFORT FOOD OF THE WEEK
Barleycorn Broth
Hot and heart warming, this recipe is easy to make in camp or freeze it ahead for warmups later.
½ pound mushrooms, chopped
Medium onion, chopped fine
1/3 stick butter
4 cups water, divided
4 chicken, beef or vegetable bouillon cubes
3 tablespoons soy sauce
½ cup quick pearled barley
1/3 cup flour
1 tablespoon dried parsley flakes
Sizzle mushrooms and onion in hot butter until limp. Add 3 cups water, bring to a boil and stir in bouillon and soy sauce. Stir in barley. Reduce heat. Cover and cook until barley is plump and tender. Whisk flour into remaining cup of cold water and stir into the soup until it thickens. Stir in parsley flakes. Adjust seasonings (careful with the salt!) Add more water if needed. Serve in soup bowls. Serves 4 to 6.
Suggested garnish: a jigger of dry sherry, a dollop of sour cream, a drizzle of heavy cream or a shower of coarsely chopped walnuts.
Campground Potluck
Recipe of the Week
Brats ‘n Baked Apples
Have a bratwurst cookout and win raves with this recipe. The apples also work well with ham or pork chops. It’s great for a tailgate party too.
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| Nestle brans in a bed of apples |
3 cans pie-sliced apples (not apple pie filling)
1/2 cup each dried cranberries and white wine or white grape juice
1 teaspoon ground cinnamon
1 tablespoon quick tapioca
½ stick butter
Grease a heavy pot or Dutch oven. Add undrained apples, cranberries and wine or juice. Stir in tapioca and dot with butter. Cover and cook over low-medium heat 40-60 minutes until tapioca is plump. Nestle 8 or so cooked brats in the apples and serve hot.
What to do with leftover gelatin dessert mix? Make hot drinks. Stir ½ to 1 teaspoon of the dry mix into a cup of very hot water.
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.
BONUS RECIPE
Chicken Custard Pie
2 cups seasoned stuffing mix
Water
1 egg
2 ½ cups diced cooked or canned chicken
15-ounce can peas and carrots, drained
1 can condensed cream of chicken soup (preferably low sodium)
2 eggs
1/4 cup milk or water
Set the oven to 350 degrees. In a bowl, whisk the egg. Add stuffing mix and enough water until it sticks together. Press it into the bottom and sides of a buttered baking pan to form a crust. Fill crust with chicken and vegetables. Whisk soup, eggs and milk or water and pour over the chicken. Bake 35 minutes or until a clean knife plunged in the center comes out clean. Let stand 5 to 10 minutes and cut in squares or wedges. Serves 6.
How much food will you need for a week in the woods for two adults and two kids? A month in a 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. Stuff happens. Be prepared. https://amzn.to/1WdYqbe
Travelers have limited storage space for emergency food. Survival Food Handbook is just for campers, truckers, RV travelers and boaters who need to make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish. Always have balanced meals for a few days during an surprise evacuation, fridge failure, shelter-in-place order or other speed bump. http://amzn.to/1WdYqbe
LIFESAVER SAUCE OF THE WEEK
Shortcut Onion Sauce
The right sauce can cover an over-browned pancake, moisten dry burgers or wake up a bland dish. Try this bold sauce on meat, fish, campfire-baked potatoes or sunny-side-up eggs.
1 can condensed onion soup
1/4 stick butter
1 teaspoon sugar
2 tablespoon flour
1 cup cold milk
Heat undiluted soup and butter. Whisk flour and sugar in milk and stir into hot onions. Stir over low-medium heat until it thickens. Thin to taste with milk or water. Adjust seasonings. The soup is salty so you may not need more salt. Serve hot.
NO-OVEN DESSERT OF THE WEEK
Fruit Pudding with Dumplings
Select colorful fruits in lite syrup or their own juices such as pineapple tidbits, peaches, pears, mango, blackberries, fruit cocktail
2 to 3 cans fruit and their juices
1/4 stick butter
1 cup biscuit mix
½ teaspoon cinnamon
1/3 cup sugar
Milk or light cream
Put two cans of fruit and their juices in a large pot. Dot with butter. Whisk 1 cup biscuit mix with 1/3 cup sugar and 1 teaspoon cinnamon. Add enough milk or water to make a thick dough. Bring fruit to an active simmer low boil and drop dough by teaspoons.
Reduce heat and simmer 10 minutes uncovered. Add water if needed, then cover tightly and cook 10 minutes more. Spoon into serving bowls, topping each serving of fruit with a dumpling or two. Serve for dessert or breakfast, plain or topped with vanilla yogurt. Serves 6.
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The latest in the Yacht Yenta cozy mystery e-books brings sailboat widow Farley Halladay closer to the answer of her husband's death.
Read the six cozies in any order as Farley copes, cooks and solves crimes with the help of her wacky cast of characters. You'll laugh at her frailties; cry with her as she grieves. Find it on Google Play and other ebook formats and also on Kindle, https://amzn.to/3wcf6ao
BLACK POT RECIPE OF THE WEEK
Cook’s note: Campfire recipes may need more water to keep from burning or more cook time to compensate for cold winds and condition of the fire. That's why recipe instructions aren't always exact. This meaty recipe is easily multiplied to serve a crowd.
Beefy Italian Hot Hoagies
3 cups water, divided
4 beef bouillon cubes
1 tablespoon each minced garlic and mixed Italian seasoning
2 pounds deli roast beef, torn in shreds
2 green peppers, cut in crescents
2 large onions, cut in crescents
6-ounce can tomato paste
10 to 12 hoagie rolls
Bring two cups water to a low boil and dissolve bouillon. Stir in garlic, Italian seasoning, beef, peppers and onions. Let stew over the fire until vegetables are tender. Whisk tomato paste into remaining cup of water and add to the pot. Heat through. Use tongs to fill hoagie rolls with meat and vegetables. Drizzle hoagies with sauce or put in bowls to provide as a dipping sauce. Add sauce to taste.
See more of Janet’s galley-ready recipes at https://www.BoatCook.blogspot.com
Snack healthier, cheaper with homemade trail mix recipes. HttpS://www.CreateAGorp.blogspot.com
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