Blog copyright Janet Groene 2026.
RV & Camping
Recipe of the Week
Soused Shrimp Skillet
14-ounce package cooked shrimp
2 thick slices bacon, diced
Medium onion, diced
1 cup long grain white rice
28-ounce can diced tomatoes, undrained
1/3 cup each dry white wine and water
1 chicken flavor bouillon cube
Thaw and drain shrimp. Fry out bacon pieces and drain on paper toweling. Sizzle onion and rice in remaining bacon fat. When onion is crisp-tender, add tomatoes, water and wine. Bring to a boil and stir in bouillon cube.
Reduce heat, cover and cook 20-30 minutes without stirring. Fold in shrimp and heat through. Serves 4.
TAILGATE DISH OF THE WEEK
Potluck Party Chicken
Serve this succulent chicken dish warm or cold. Everyone will want to know your secret ingredients.
12 to 14 small drumsticks
1 stick butter
1 cup French dressing
10-ounce jar apricot jam
1 envelope dry onion soup mix
1 teaspoon dry mustard
Set the oven for 350 degrees. Melt butter in one or two disposable baking pans and arrange chicken pieces in a single layer. Turn each piece to coat with melted butter.
. In a medium bowl whisk together French dressing, soup mix, jam and mustard until well blended. Spoon over chicken, covering as evenly as possible. Bake, uncovered, for 45-60 minutes until chicken tests done at 170 F. Bring tongs for serving warm or cold. Serves 12 to 14.
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PANTRY DISH OF THE WEEK
Stranded? Broke? Out of fresh food? Keep a file of recipes like this one that can be made entirely from the emergency food stash in your camper. Then keep ingredients for one or two of these recipes always on hand.
Skillet Beef Pie
2 tablespoons olive oil
3-ounce packet real bacon bits
1 teaspoon each garlic powder, celery seed
4 eggs or equivalent
1 ½ cups seasoned croutons
12-ounce can roast beef in gravy, broken up
1 jar Old English cheese spread OR
4 ounces process cheese such as Velveeta
1 can mixed vegetables, drained
12-ounce can evaporated milk
Water
Heat olive oil in a large skillet and cook with bacon bits, garlic powder and celery seed until fragrant.
In a bowl beat two eggs or egg substitute and fold in croutons. Spread in the skillet to form a crust. Cover with specks of the cheese spread. Spread the vegetables and meat evenly over crust.
Add water to the evaporated milk to make 1 ½ cups. Whisk in remaining two eggs or equivalent. Pour over the skillet. Cover and cook over low/medium heat until set. Serves 6.
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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, quarantine, 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 shelter-in-place order, evacuation, fridge failure or other unplanned speed bump on your journey. http://amzn.to/1WdYqbe
BLACK POT RECIPE OF THE WEEK
Black pot cookery is a skill requiring fire management, constant attention to the pot and a little showmanship. Gather the gang, bring on the lemonade and let the show begin.
Savory Pork Stew
3 pounds boneless pork, cut in bite size
Salt, pepper
2 tablespoons vegetable oil
2 medium onions, diced
1 tablespoon minced garlic
3 cups water
2 teaspoons powdered chicken bouillon
1 tomato flavor bouillon cube
1 pound carrots, peeled and chopped
4 to 5 medium red potatoes, scrubbed and diced
2 cups frozen green lima beans, thawed
Small jar diced pimentos, drained
3 cups sour cream
1 cup flour
Heat oil in a large pot over a hot campfire. Salt and pepper the pork and toss in hot oil to brown. Add onions, garlic, water, bouillon and raw vegetables.
Move from the hottest fire to medium coals and continue cooking at an active simmer, stirring occasionally. Add water if needed to keep it from boiling dry. When everything is falling-apart tender, whisk sour cream, pimentos and flour together and stir into hot stew. Cook until is thickens, adding water or broth if needed. Serves 8 to 10.
Campground Potluck Recipe of the Week
Your bring a salad, I’ll bring my Coney hot dog topping and everyone chips in to buy wieners and buns. Complete the buffet with a feast of other toppings such as diced sweet onion, mustard, relish, ketchup, grated cheese, grated cheese, pickled jalapenos, sauerkraut and coleslaw.
Coney Dog Topping
2 pounds lean, fine grind ground beef
2 large onions, diced fine
1/4 cup each chili powder and spicy, grainy mustard
3 cans, 8 ounces each, cups tomato sauce
Fry out the ground beef, breaking it up as you go. Continue stir-frying while adding onions. Add seasonings and tomato sauce. Cook in a slow cooker 4 hours on Low or in a pot over low heat until sauce is thick.. Makes enough for up to 20 hot dogs.
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SIDE DISH OF THE WEEK
Quick and Dirty, “Dirty” Rice
Dirty Rice is a soul food favorite. It was once a dish prepared by the poor, using giblets and scraps. Now it’s a tasty tradition, rich in nutrients and low in price. It’s usually made quite spicy but we prefer to pass the hot sauce at the table.
Here’s my shortcut version.
1 pound chicken livers, cut very fine
1 tablespoon minced garlic
2 ribs celery, diced
Large onion, diced
Medium green bell pepper, diced (optional)
1 tablespoon powdered chicken boullion
1 tablespoon dried, crumbled oregano
3 1/4 cups water
3 cups instant rice
In a large skillet or saucepan fry out the bacon. When the fat renders, remove bacon to paper toweling. Keep stir-frying as you add the livers, garlic, celery, onion and green pepper. Add water and bouillon.
Bring to a boil, cover and reduce heat. Cover over low heat until vegetables are very tender. Stir in oregano and instant rice. Cover and proceed according to package directions for waiting time. (Brown rice takes longer than white.) Fold in crisp bacon.
Makes 6 main dish servings. Pass the hot sauce.
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