Copyright Janet Groene 2026.
RV & CAMPING RECIPE OF THE WEEK
Chicken in Raisin Gravy
1 package (12-14 ounces) cooked chicken tenders OR
2 cans chunk chicken
1 packet country gravy mix
2 cups water
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup golden raisins
Thaw chicken. Make up white sauce mix according to package directions. Stir in cinnamon, nutmeg and raisins. Fold in chicken and heat thoroughly. Serve over biscuits, rice, noodles, crisp Chinese noodles, baked sweet potatoes, etc. Serves 4 to 6.
NO COOK DESSERT OF THE WEEK
Nutty Apple Wedges
8-ounce brick of cream cheese
2 teaspoon vanilla flavoring
1 teaspoon almond flavoring
2/3 cup brown sugar
1 cup chopped, roasted , salted almonds
Apple wedges
Soft cream cheese at “room” temperature and mix with the flavorings and sugar until smooth and creamy. Spread on six small paper plates and sprinkle with chopped almonds. This is enough for six medium apples, cut in wedges. Scoop into the dip with an apple wedge and enjoy.
Cook’s note: Try this with smoked almonds in place of peanuts.
CAMP COOKING TIPS
To receive a full page of a dozen or more camp cooking tips, email me and put Cook Tips in the topic line. I’ll send tips by return email. Each mailing will be different, chosen at random from my archives. Janetgroene@gamil.com
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.
VEGETARIAN CAMP RECIPE
Skillet Cottage Pie
1 can wax beans, drained
1 can mushrooms, drained
1 can sliced green beans, drained
2 eggs
2 tablespoons soy sauce
1 can white beans (navy, Great Northern or cannellini),
1 tablespoon mixed Italian seasoning
6-ounce piece Swiss cheese, grated
6 servings hot mashed potatoes
½ cup heavy whipping cream
I stick butter, melted
Optional: toasted sesame seeds
1. In a large, cold, buttered skillet, mix green beans, wax beans, mushrooms and white beans.
2. Whisk eggd with soy sauce and pour over vegetables.Top with grated Swiss cheese.Set aside.
3. Mix instant potato flakes with hot water until thick, then stir in whipping cream. Drop by tablespoons on the vegetables and smooth with the back of a large wet spoon.
4. Cover and cook over medium heat until set as for custard. Sprinkle with toasted sesame seeds. Drizzle with melted butter and serve at once.
Cook’s note: If you have a broiler, prepare the pie in an ovenproof skillet and broil, watching carefully until it’s toasty brown. The potatoes can also be browned with a propane kitchen torch. Then add butter and sesame seeds.
Campground Potluck Recipe of the Week
Chunky Ranch Dip
This recipe makes 6 cups dip to serve 20 to 24.
1 pint (2 cups) sour cream
1/2 cup bottled ranch salad dressing
1 pint plain yogurt
1 packet dry ranch dressing mix
½ cup ketchup
10-ounce package chopped spinach, thawed and pressed dry
10- ounce can corn with green and red peppers, well drained
4 drops Tabasco sauce
Mix everything well in a large bowl. Divide into smaller bowls to serve surrounded by raw vegetable sticks, crackers, tortilla chips, etc.
GIVE THE GIFT OF FREEDOM TO SOMEONE WHO IS READY TO GO FULL-TIMING
The whole story, start to end, warts and all.....
We full-timed for 10 great years.
Do you dream of living and traveling in a complete home on wheels? 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 our 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/29XFEkq
MAKE AHEAD RECIPE OF THE WEEK
This salad makes a whole meal or a substantial salad course. It gets better as it chills overnight. Then it totes easily to the campground or tailgate party.
Pinto Bean Salad
2 cans, 15 ounces each, pinto beans
8-ounce can whole kernel corn
3 or 4 Roman tomatoes, diced
Small can sliced black olives
½ cup sliced stuffed green olives
Small onion, chopped fine
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Freshly ground pepper to taste
Minced cilantro or parsley ad lib
Drain and rinse beans and put them in a bowl. Drain corn and olives and discard juice. Mix into beans. Mix tomatoes with the vinegar and oil. Toss lightly with beans. Add pepper to taste and chill, stirring occasionally.
SKILLET MEAL OF THE WEEK
Confetti Bulgur and Bacon
6 to 10 slices bacon, cut up
4 cups water
2 cups mixed vegetables
2 cups bulgur
Salt, pepper to taste
Squeeze bottle margarine
Fry out bacon and spoon off excess fat. (Leave some for flavor.) Set bacon aside on paper toweling. Add water and vegetables to the pan and bring to a boil. Boil five minutes, then stir in bulgur. Cover and set aside out of the wind while bulgur absorbs liquid. Spoon onto serving places and sprinkle with reserved bacon bits.
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 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
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