Copyright Janet Groene 2026. To ask about rates to reprint Groene content, email janetgroene@yahoo.com
Grab these camp tested recipes for cooking inside and out, camping and RV, glamping to tenting, soup to nuts. QuestOons? Comments? Recipes to share? Email janetgroene@yahoo.com
Big or small galley, inside or the great outdoors, we've got you covered for great meals with minimum mess and maximum yum.
Camping & RV Recipe of the Week
Bathed In Butter Bar Cookies
Make these buttery beauties by the carload in disposable baking pans and cut them in squares as needed. They are great travelers.
1 yellow cake mix
1 ½ cups quick-cooking oats
1 stick butter
2 eggs
10 to 12-ounce bottle butterscotch ice cream topping
12-ounce package chocolate chips
1 cup chopped nuts nuts
Spray two 8 X 8-inch baking pans and heat the oven to 350 F. In a large bowl cut butter into the dry cake mix and oats until it’s mealy. Reserve 1 1/4 cups. Press remaining crumb mixture into pans to form two crusts. Bake 4 minutes.
Whisk eggs and butterscotch topping. Put half over crusts in each pan. Mix chocolate chips and nuts with reserved crumb mixture and sprinkle evenly over pans. Cut and serve or wrap individually. Keep cool and refrigerate after the first day,
VEGETARIAN DISH OF THE WEEK
Poached Chili Eggs
1 can low sodium diced tomatoes with onion and green pepper
4 to 6 eggs
Sour cream
Scallions
In a large skillet, combine chili, wine and tomatoes. Over medium heat, bring to a shimmering simmer. With the back of a big spoon make indentations in the chili. Break eggs one at a time into a saucer and slide one into each indentation. Cover and cook over low heat 3-5 minutes to poach eggs to taste. Serve in soup plates as is or over rice, noodles or crushed croutons.
We tell our story start to end, warts and all, from brave beginning to happy ending when we became part-timers again. We traveled full-time for 10 great years,, making a living as a travelwriter/ photographer team.
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? Sell possessions or put them in storage? Too young to retire? See ways to make a living anywhere. Kids on board? We cover home schooling. Need an exit strategy? The time may come to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEkq
PANTRY MEAL OF THE WEEK
No fresh food? No time to cook? Keep these ingredients together in your back-up pantry and throw them together for an emergency. To avoid sodium overload, buy vegetables and tomatoes in low sodium labels.
See more recipes that require no fresh ingredients. Survival Food Handbook is written for campers, sailors, truckers and RV travelers who have limited room for provisions.
Beef ‘n Barley Burgoo
2 cans, 12 ounces each, roast beef with gravy
2 beef bouillon cubes
6 cups water
1 cup quick-cooking barley
2 cans, 15 or 16 ounces each, chunky mixed vegetables, drained
2 cans, 15 ounces each, diced tomatoes with celery, onion and pepper
Hot sauce (optional)
Put the beef and gravy in a large pot, breaking up the beef. Add the water, bring to a boil and stir in barley. Cover and simmer over low heat until the barley is puffed and tender. Stir in vegetables, heat through and serve. Pass the hot sauce on the table. Serves 16 to 8.
Be prepared for delays, an evacuation, refrigerator failure, supply chain interruptions, civil disturbances. http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids? A month in a remote fish camp? A two-week power outage? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients.
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. http://amzn.to/1WdYqbe
POTLUCK DISH OF THE WEEK
Mexicali Casa-role
This recipe is easily multiplied. Canned tamales come in many brands and flavors.
3 cans tamales
28-ounce can low sodium diced tomatoes
2 cans, 12 ounces each, low sodium corn with green and red pepper, drained
Small can sliced ripe olives, drained
½ cup stuffed green olives, chopped
I package Jiffy cornbread mix
Egg, milk for cornbread mix
1 cup grated Cheddar cheese
Minced cilantro
Arrange tamales in a greased pan and top with tomatoes, corn and olives. Bake 10 -12 minutes at 400 degrees, then drizzle with cornbread mix, prepared according to package directions. Bake until cornbread is golden brown. Remove from oven, sprinkle with cheese and let cheese melt. Serve at once or keep warm. Shower with minced cilantro. Serves 12.
LIFESAVER SAUCE OF THE WEEK
Do you need to add flair and flavor to a so-so camp meat or vegetable? Whip up a sauce that makes you look like a gourmet cook.
Pineapple Mustard Sauce
Good on Spam, ham, pork, chicken, sweet potatoes, fried rice, toasted cheese sandwiches or quiche. Use sparingly. Just a dab will do.
1 jar pineapple ice cream topping
1 jar (10-12 ounces) apple jelly
1/4 cup spicy mustard (or more to taste)
Heat together, stirring until it’s smooth and blended. Serve warm.
FOIL MEAL OF THE WEEK
Hash Stack
Form a big, round "kiss". Pinch and twist foil at the top to seal
Large sweet onion
1 can corned beef hash
Large green pepper, seeded
Large tomato
French fried onions
Cheese optional
Generously grease centers of four sheets of foil. Cut four slices from the whole onion and place on the foil. Top with a slice from the whole green pepper. Divide hash among the four pepper “rings”, pressing to fill the ring with an even layer. Top a slice of tomato and a tuft of French fried onions plus some grated cheese if you like.
Bring four corners of the foil together and twist to seal the packet and to form a handle. Place this “kiss” on a grate, onion side down, over medium coals and heat slowly but thoroughly. Vegetables should be crisp-tender and hash thoroughly hot. Open carefully to avoid steam and eat out of the foil.
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.
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