Copyright Janet Groene 2026.
Crisp autumn air triggers bigger appetites, longer hikes and snugglier sleeping. Try these easy, family-friendly recipes.
CAMPING & RV
RECIPE OF THE WEEK
Bread Pudding Breakfast
This recipe makes a delicious pudding for dessert or breakfast. No oven? No problem.
Butter
2 bananas, sliced
8-ounce chocolate bar, chopped
1/3 cup brown sugar
2 eggs
1 1/2 cups milk
1 teaspoon vanilla
Put bread in a buttered casserole for oven baking or in a sprayed heavy skillet or Durtch oven (preferably cast aluminum) for stovetop or campfire baking.
Scatter the chocolate pieces and banana slices over the bread. Whisk sugar, eggs, milk and vanilla and pour carefully over the bread, pressing bread down to soak. Bake uncovered at 350 degrees or until the pudding sets, as for custard. It will be puffy and golden on top.
For stovetop baking, cover tightly and place over a low flame. Test after 20 minutes, then continue cooking if necessary until the custard is “set”. The pudding will not brown on top. Sprinkle with cinnamon sugar for color.
Variation: substitute a well-drained can of sliced peaches for the bananas.
COMFORT FOOD OF THE WEEK
Minute Moussaka
The familiar eggplant dish we know as Moussaka is just one form of a classic Greek main dish that is made in a dozen variations.
Moussaka is basically a casserole of cooked, seasoned meat and vegetables or even lentils and franks. It’s then covered with a buttery Bechamel sauce, topped with Parmesan cheese or buttered bread crumbs and baked until the top turns crisp and golden brown. Therefore, it’s best for an RV with an oven.
Here is one way to make a Bechamel topping:
1/2 stick butter
4 tablespoons flour
2 teaspoons powdered chicken bouillon
1/2 teaspoon each onion powder, garlic powder
2 cups milk
1/4 cup heavy whipping cream or evaporated milk
Melt butter. Stir in dry ingredients and gradually add milk over low heat, stirring constantly until it thickens. Stir in cream.
Season to taste and spread over the prepared filling of choice. Bake at 350 F. until the top is puffy and toasty brown.
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. Gifting? Amazon will wrap and ship it for you.
VEGETARIAN DISH OF THE WEEK
Supplement fresh mushrooms with canned if necessary. Tubes of polenta from the supermarket are a great addition to the camper’s grub box and they don’t need refrigeration. If you make your own, you’ll need about 2 1/4 cups of cooked polenta.
 |
| Tuck in slices of polenta |
3 to 4 cups sliced fresh mushrooms
1 stick butter, divided
2 tablespoons cooking sherry
18-ounce tube of polenta
4 eggs
2 cups milk
½ teaspoon each salt, pepper
2 teaspoons mixed Italian herbs
Optional garnish: Italian seasoned croutons or grated Parmesan cheese
BE PREPARED
Stuff happens when you're away from home too. Be prepared for delays, breakdown, sudden evacuation, can't find ice, fire ban, supply chain interruptions, civil disturbances. 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? See Survival Food Handbook for tips on buying, stowing, and making meals from ordinary supermarket supplies that need no fresh ingredients.
See the Pantry Recipe of the Week, made 100% from shelf ingredients at https://www.boatcook.blogspot.com
MAKE AHEAD RECIPE OF THE WEEK
Make this sauce in your biggest pot and freeze it in whatever sizes you need for camping trips. The possibilities are endless. Add beans to make chili, pasta to make casseroles, vegetables and broth to make soups.
Gallon ‘O Sauce
1 pound lean, mild pork sausage
1 pound ground turkey
2 pounds lean ground beef
Fry out meats one at a time, draining off excess fat and setting aside until all meats are browned and crumbly. Replace cooked meats in the cookpot and add
1 tablespoon minced garlic
Large carrot, diced fine
2 cups shredded cabbage coleslaw mix
1 cup dry red wine
2 large ribs celery, finely diced
Medium green pepper, finely diced
Heaping tablespoon mixed Italian seasoning
4 cans, 28 ounces each, crushed tomatoes
Bring to a boil, cover and simmer over low heat 1 hour until thick and flavorful. Cool, then measure into containers, stirring well as you go. Wrap for the freezer. In camp thaw, heat and serve over pasta, rice, polenta, egg noodles, mashed or baked potatoes or grits.
Make your own trail mix to save money, customize ingredients, eat healthier. Make a big batch, then package by the cupful for portion control and to carry in your pocket. Easy recipes, mostly no-bake. https://createagorp.blogspot.com
PARK POTLUCK DISH OF THE WEEK
Horn ‘O Plenty Rice Casserole
12-ounce package apple chicken sausage
2 tablespoons canola oil
10-ounce can chunk chicken, drained
½ cup minced cilantro
1 tablespoon Dijon-style mustard
4 slices Swiss cheese, cut in strips
2 boxes, 6 servings each, chicken flavor rice mix
Water
1/3 cup pickle relish, drained
1 to 1 1/2 cups grated cheese
Slice the sausage. Drain chicken and save juice to use as part of the water measure on the rice packages. Brown sausage in hot oil, gradually stirring in chunk chicken until brown bits form. Stir in half the cilantro, mustard and water measure. Bring to a boil. Stir in contents of chicken rice mix, cover and cook 20 minutes over medium heat until rice is tender and plump..
Stir in relish. Top with cheese. Heat through. When cheese melts, serve now or chill to warm up later. Serves 12.
Suggested garnish: fresh apple slices.
Come back regularly to see what's new in ways to eat keener, greener, delicious-er in the campground. https://campandrvcook.blogspot.com/
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