Copyright Janet Groene 2026. To ask about rates to reprint copyrighted Groene work, email janetgroene@yahoo.com
Bust a move! Cook at your campsite to save money, eat better.
CAMPING & RV RECIPE OF THE WEEK
Grilled Turkey Frisbees
Depending on size of the cutlets you may need one to three per person.
2 ½ pounds turkey cutlets
12-ounce can Mountain Dew or other citrus soda
1/4 cup each vegetable oil and soy sauce
1 tablespoon minced garlic
NO-BAKE DESSERT OF THE WEEK
Haystack Cookies
1 stick butter
½ cup milk
1/3 cup cocoa
½ cup peanut butter
3 ½ cups chow mein noodles
Bring sugar, butter, milk and cocoa to a boil. Remove from heat and stir in peanut butter. Put chow mein noodles in a big , buttered bowl and toss lightly with the hot mixture until noodles are well coated. Drop by blobs on waxed paper and let cool and harden. Keep in a cool place.
FATHERS DAY IS JUNE 21:
DADS LIKE TO BE PREPARED
Stuff happens when you're away from home too. Be prepared for delays, sudden 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 camp? 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
BONUS RECIPE
Make this melty goo to serve as a snack or appetizer. Try it with different nuts each time such as walnuts, pecans, peanuts, pistachios or cashews.
Nutty Cream Dip
Medium onion, chopped fine
½ teaspoon garlic salt
8-ounce brick cream cheese
½ cup mayonnaise or sour cream
2 tablespoons water or milk
1 cup finely chopped roasted nuts
Chop dried beef fine and place in a pan, microware dish, double boiler or chafing dish with the other ingredients. Heat slowly over gentle heat, stirring until it’s creamy and spreadable. Serve warm with crackers or turn chunks of bread.
CAMPGROUND POTLUCK DISH OF THE WEEK
Fuggitaboutit Salad
All the work is done ahead of time. Put this salad in the fridge overnight and forget about it. All you have to do is bring it to the potluck table the next day.
3 cups each broccoli and cauliflower florets
2 cups carrots cut julienne style
2 cups red and green bell pepper, cut in crescents
1 cup each sliced celery and cut up cucumber
1 pint sliced mushrooms
Large sweet onion, cut in crescents
1 tablespoon each chopped anchovies and chopped capers
Optional:
Cherry tomatoes, black olives ad lib,
Marinade:
1 cup vegetable oil
½ cup red wine vinegar
1/3 cup sugar
1 teaspoon dried, crumbled thyme
1 tablespoon Dijon style mustard
2 teaspoons salt
Put vegetables in a large zip-top bag. Whisk dressing ingredients to dissolve sugar, pour over vegetables and chill overnight. Move bag occasionally to distribute flavor. Drain and serve.
VEGETARIAN DISH OF THE WEEK
Lost Shepherd’s Pie
2 cans vegetarian baked beans
1 can kidney beans, drained and rinsed
1 can mushroom pieces, drained
½ cup ketchup
1 tub mashed potatoes (about 3 to 4 cups)
1 cup dry bread crumbs
½ stick butter
Mix beans, mushrooms and ketchup.. Spread mashed potatoes on top. Cover and heat gently. In a small skillet melt butter and stir in bread crumbs. Sprinkle over potatoes. Serves 6 to 8.
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BLACK POT RECIPE OF THE WEEK
Pulled Turkey BBQ
Try this Italian accented sandwich as a change from pulled pork.
8-ounce can tomato sauce
1 tablespoon plus 1 teaspoon Better Than Chicken (or Beef) bouillon
Large green pepper, seeded and diced fine
Large onion diced fine
1/4 cup white wine vinegar
2 tablespoons mixed Italian seasoning
About one dozen large bakery burger buns, split & buttered
1. Grease a heavy pot or Dutch oven for which you have a heavy lid. . Get a fire started. You’ll need to keep it fed with glowing coals for 2-4 hours.
2. Thaw the turkey breast and cut it in half at the center bone. Discard the skin and bone where animals can’t get them. Place turkey in the pot.
3. Mix remaining ingredients and pour over the turkey pieces. Turn turkey to coat with sauce.
4. Cover tightly and cook in well-started coals for 5-6 hours. This recipe relies on steady, moderate steam heat much like that of a slow cooker. Use a heavy, tight fitting lid and do not peek often. Do not let it boil dry.
5. When turkey is so tender it’s falling apart, shred with two forks. Serve in buttered buns with sauce.
For yourself or a gift, Janet Groene's 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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MASTER RECIPE OF THE WEEK
Master Mix for Quick Breads
Make quick magic with a basic, non-yeast bread recipe that can be fresh and different at every meal, Make it with fruit, nuts, herbs, cheese, meat. Make it in a loaf, as biscuits or in muffin pans.
About “Quick” Breads
Starting with the beloved Irish Soda Bread, “quick” breads have existed for centuries.
They are easy for the camp chef and delicious eating for the crew.. They also freeze well for future use. Try my mixtures or invent your own.
Master Mix:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup shortening, lard, butter or oleo
Mix dry ingredients and cut in shortening until mealy. Seal in a plastic bag and keep cool and dry. This makes one loaf or a dozen muffins.
To make a thick batter add:
* ½ teaspoon baking soda, 1 cup buttermilk, 2 eggs and ½ cup French fried onions OR
* ½ cup grated Parmesan and 2 teaspoons dried dillweed to the dry mix, then stir in 1/2 cups milk whisked with 2 eggs OR
* To the dry mix add 2 teaspoons pumpkin pie or apple pie spice mix. The wet mixture is 1 cup canned pumpkin puree or applesauce, 2 eggs, 1 cup milk OR
* Add ½ teaspoon baking soda, 3 tablespoons real bacon bits and 1 cup chopped, stuffed olives to the dry mix. Add 1 1/4 cups milk whisked with 2 eggs OR
* To the dry mix add ½ teaspoon baking soda and 2 teaspoon dried mixed Italian herbs. Make a wet mixture of an 8-ounce can tomato sauce, 1/2 cup milk 2 eggs and 1/4 cup olive oil OR
* To the dry mix add ½ teaspoon baking soda. Fold in a 12-ounce can of beer and ½ stick butter, melted OR
* To the dry mix add ½ teaspoon baking soda and ½ cup each chopped nuts and dried fruit bits OR
* Make the wet mixture with a small can of pineapple with juice, 1 egg, ½ stick butter, melted and 1/4 cup milk OR
* To the dry mixture add ½ teaspoon baking soda and 2 teaspoons cinnamon. Fold in a mixture of 2 mashed bananas, 2 eggs, 1 cup milk and ½ stick butter, melted OR
* Whisk together 1 cup smooth or chunky peanut butter, 1 cup milk and 2 eggs. Fold into dry master mix to make a thick batter.
General rules:
1. Whisk wet ingredients together. Mix dry ingredients together. Then combine just until everything is evenly wet. Do not beat or over-mix.
2. Grease pans well. You might line the bottom of the loaf pan with waxed or parchment paper for easier removal.. Do not fill pans or cupcake papers more than 2/3 full.
3. Bake loaves or muffins at 350 degrees until springy to the touch and pulling slightly away from edges of the pan. A toothpick plunged in the center should come out clean.
4. Cool loaf in the pan 15 to 20 minutes before removing. Eat it warm or cool completely, wrap and keep in a cool place several hours or overnight for easier slicing. Muffins are best when fresh and warm and take well to a schmear of butter or cream cheese..
5. A sawtooth knife usually makes slicing easier. Adding chunky items such as nuts and fruit makes for a delicious loaf but also makes slicing more difficult.
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