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Campround Potluck Recipe of the Week
(Scroll down for Camp and RV Recipe and a Bonus Recipe)
Use leftover or canned chicken, turkey or ham. Finger foods are always popular at campground potlucks and this one is easy yet classy.
6 slices bread
½ cup mayonnaise
1 teaspoon mild curry powder
1/4 cup raisins
2 cups finely diced, cooked chicken
Small apple, finely diced
Toast the bread, cut in quarters on the diagonal and set aside. In a bowl, mix mayonnaise with curry powder. Stir in raisins, chicken and apple. Refrigerate until you’re ready to use it. Just before serving, mound chicken mixture on the 24 toast points.
My RV cookbook, Cooking Aboard Your RV, 2nd Edition, is available from Amazon. Click here.
See more of Janet Groene's galley-ready recipes at Boat Cook.
Camp Cook Tips
* Are you always searching for space to hang damp tea towels, dishcloths and such? I’ve had good luck with this travel clothesline. Its clips get a grip in a windy campsite and it’s stretchable to span different spaces inside the RV or outdoors.
* To wake up to hot cereal, pre-heat a wide-mouth thermos (you need to spoon out the cereal in the morning) with boiling water. Discard that water and add 2 cups boiling water and a cup of oatmeal, Cream of Wheat, etc. Close, tip gently several times to mix and set aside overnight. My stainless steel Stanley thermos is darn near indestructible
* Break up toaster pastries to cover the bottom of a sprayed, nonstick skillet in a single layer. Whisk eggs with salt and pepper, pour over the pastries, cover and cook over medium heat until eggs set. Serve in wedges.
* Make meat-crust pizza. Press your favorite meatloaf recipe on the bottom and up sides of a large, nonstick skillet. Cover and cook 10 minutes over High heat. Add pizza toppings, cover and cook over Medium heat until meat is done through.
* Break glass in your RV? One way to pick up those tiny, elusive shards is with slices of fresh, moist bread. Press tightly and glass will stick to the bread. Discard bread where wild animals can’t get at it.
* Ants making a trail to your galley? This worked for me. Wet a sponge and sprinkle with a mixture of half borax, half sugar. Place where ants run. Keep it damp.
Camp and RV Recipe of the Week
Corned Beef ‘n Cabbage Sandwiches
For more than a century, canned corned beef has been a traveler’s best friend. It can be served hot or cold, it keeps for months in your pantry and it can be stretched into a soup, chili or stew to serve a crowd.
1/3 cup ketchup
2 tablespoons your favorite mustard
1/3 cup pickle relish or chopped pickles, drained
12-ounce can corned beef
2 cups shredded cabbage or packaged cole slaw mix
Optional: salad dressing, mayonnaise, more ketchup
In a bowl mix ketchup, mustard and relish. Scape any excess fat from the corned beef, put it in the bowl and break it up. Then mix with the cabbage. If desired, make a creamier sandwich filling by adding mayo or more ketchup. Spread in buns or on bread. Makes 8 to 10 sandwiches.
Main Dish Potato Pancakes
Why didn’t I think of this before? Potato pancake mix is so easy to use, and adding meat turns it into one-dish supper. Note that you need two eggs in addition to the egg called for on the package. Here’s how.
1 package potato pancake mix
1 tablespoon flour
1 ½ cups finely cut up cooked meat or fish
Oil for frying
1 can jellied cranberry sauce, chilled
Make up potato pancake mix according to package instructions. Stir in additional eggs and flour, then meat or fish. Spoon into hot oil to make 3-inch patties. Cook until crusty on both sides. Top each pancake with a thin slice of cranberry sauce. Serves 3 to 4.