Copyright Janet Groene 2025. To donate in support of this ad-free, 52-week blog use your Paypal account to send $10 a year to janetgroene at yahoo.com
Count your camping blessings. RV-ing, glamping and tenting are waiting for us Out There with a bounty of fresh air, gentle winds, cold nights for snuggling in a sleeping bag and a crackling campfire to brew your morning coffee hot and strong.
Let's eat!
RV and Camping Meal of the Week
Unstuffed Cabbage
Get all the delicious taste of stuffed cabbage in a shortcut dish that throws together in minutes.
12-to-14-ounce package shredded cabbage coleslaw mix
2 tablespoons canola oil
Small onion, finely diced
½ cup raisins
28-ounce can diced tomatoes
1 packet (4 servings) ready-to-serve brown rice
14-ounce package cooked meatballs, thawed
Salt, pepper to taste
In a large wok, pot or skillet sizzle cabbage in hot oil, gradually adding onion until vegetables are limp. Stir in raisins, tomatoes and rice. Bring to a boil. Cover and nestle meatballs in the vegetables. Heat through, adjust seasonings and serve in 4 to 6 portions.
See more of Janet Groene’s galley-ready recipes at BoatCook
Camp Cook Tip of the Week. Bake sweet potatoes in the campfire, split open and drizzle with butterscotch ice cream syrup. To receive a full page of camp cooking tips FREE by return email, go to janetgroene@yahoo.com and put Cook Tips in the topic line. Tips will be chosen at random from my archives.
THE GIFT KEEPS ON GIVING
AND ONE SIZE FITS ALL
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.
FOIL MEAL OF THE WEEK
HamBana Bundles
This is a melty, knife-and-fork meal to eat right out of the foil.
For each person you need:
2 thin slices deli ham
1 thin slice cheese
Firm, ripe medium banana
Mustard
1/3 to ½ cup canned pork ‘n beans
Set out a square of foil and spray or grease the center. Cut the banana in half lengthwise, then cut each half in half. Lightly spread each ham slice with mustard.
Put two banana slices on the center of the foil, cut side up. Top with a slice of ham, two more bananas, another slice of ham, cut down down, then a slice of cheese. Top with beans.
Fold foil to form a packet and place on a Medium grill, banana side down. Heat without turning. Handle carefully and beware of steam when opening. Serve with bread sticks and a salad on the side.
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, an evacuation, refrigerator failure, supply chain interruptions. 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
BLACK POT RECIPE OF THE WEEK
Winter Vegetable Soup
This soup is theater. The whole cast gathers around to keep the fire going, chop, peel, slice, stir and tell tall tales while the chicken creates a low fat broth to coddle colorful vegetables.
3 pounds boneless, skinless chicken, cut in small bites
10 cups water
1 tablespoon powdered chicken bouillon
3-4 ribs celery, diced
2 medium onions, diced
1 tablespoon minced garlic
1 can diced tomatoes with juice
Bring to an active simmer in a large pot over a hot fire. Meanwhile cut up and add:
4 carrots, peeled and diced
3 medium potatoes scrubbed and diced
1 or 2 medium turnips, peeled and diced
1 tablespoon each mixed Italian seasoning and dried parsley flakes
1 teaspoon powdered ginger
Optional: 1 teaspoon Kitchen Bouquet or Gravy Master
Several turns of the pepper mill
Keep fire at an active simmer. Cover. Stir occasionally and watch to add water if it gets too thick.
Ten minutes before serving time, add
2 cups broccoli florets
Two minutes before serving, add
2 cups thawed peas
Adjust seasonings to taste. Serves 12 to 14.
NO-BAKE DESSERT OF THE WEEK
Sweet ‘n Salty Peanut Squares
10-ounce package of Fritos corn chips
1 ½ cup unsalted dry roast peanuts
1 cup mini chocolate chips
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
1/4 cup chocolate jimmies (optional)
Generously butter a 9 X 13-inch pan. Mix Fritos, peanuts and chocolate chips and spread half of this the mixture in the pan.
Bring corn syrup and sugar to a boil. Stir in peanut butter. When it’s well blended, fold in the rest of the Fritos mixture and quickly spread in the pan. Sprinkle with chocolate jimmies.
Cool completely and cut in 24 squares.
LIFESAVER SAUCE OF THE WEEK
When a dish turns out a bit dry or colorless or bland, hide it under a sensational sauce. Served bubbling hot, this gravy also helps keep the heat in on a cold winter day.
Honey Mustard Gravy
2-cup packet country gravy mix
1 1/2 cups water
1/4 cup yellow mustard
1/3 cup honey
Whisk gravy mix with 1 ½ cup cold water and cook, stirring until it begins to thicken. Stir in mustard and honey. Continue stirring over medium heat until it’s smooth and thick. Add water if needed. Spoon over grilled chicken or chops, roast beef sandwiches, cheese omelet or buttered egg noodles. Makes about 2 ½ cups gravy.
Campground Potluck Recipe of the Week
(Great for tailgating too!)
Pumpkin Biscuit Hamwiches
These finger food quickies can be served warm or cold for breakfast, brunch, lunch, a snack or just about any time. Make a big batch and thaw a few at a time as needed.
3 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1/4 cup white or brown sugar
1 teaspoon pumpkin pie space
1/3 cup canola oil
½ cup milk
15-ounce can pureed pumpkin (not pumpkin pie filling)
Mix dry ingredients. Whisk wet ingredients in a large bowl and gradually mix into wet ingredients. Dough should form a ball. If it’s too wet, add a little flour. If it’s too dry, add a little milk.
Knead dough only just 4 or 5 times on a floured board or towel. Do not over-mix. Pat dough to ½ inch thickness and cut for biscuits.
Bake at 400 degrees F. until golden. When they are cool enough, split and make ham sandwiches (mustard optional). Makes about 24.
Wrap individually in foil to heat on the grate or in waxed paper to nuke. Freeze for up to 4 weeks..
WILL 2026 BY THE YEAR YOU GO FULL-TIMING?
WHY WAIT TO RETIRE?
Do you dream of living, traveling (and perhaps earning a living) in a complete home on wheels? We did. Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See the chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when the time comes to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEk
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