Camp Stove or Campfire,Recipes for RV and Camping

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Make entire meals in foil. Packets can be customized to each diner's appetites and preferences. Best of all, no dishes to wash.

photo courtesy Reynolds







Campground Potluck Recipe of the Week
Tunaburgers

8 to 10 large hamburger buns, split
Squares of nonstick foil
Dijonnaise  sandwich spread
4 cans wild caught  tuna, 5 ounces each, drained
8-ounce package grated  yellow cheese such as Cheddar
½ cup mayonnaise
1/4 cup ketchup
½ cup pickle relish, drained
½ teaspoon curry powder
1 cup prepared mashed potatoes

    Set the oven for 400 degrees. Tear off as many squares of foil as you have buns.  Butter cut sides of buns with sandwich spread. In a bowl use a fork to  mash together tuna, mayonnaise, ketchup, relish, curry powder and mashed potatoes. Divide tuna mixture among the buns and wrap individually in foil. Bake 15 to 20 minutes to heat through and melt cheese. Arrange wrapped burgers on a serving plate and keep warm. Serves 8 to 10.
    Cook’s note: burgers can be made up to one day ahead and kept refrigerated. Allow extra baking time if they are chilled.

Healthier snack are those you make yourself and adapt to your personal diet needs and no-nos. Start with recipes at Create A Gorp. Proportions remain the same even if you must substitute, for example, soy nuts for tree nuts or gluten-free products for regular.   




See Janet's Pantry Recipe of the Week, requiring no fresh ingredients. Stock your pantry for emergencies, boondocking, convenience.

Camp and RV Recipe of the Week
Quick ‘n Hot Potato Salad   
    If you sizzle this in a nonstick skillet, just swipe it out with a  rinse and a paper towel and your pot washing is done. 
 
1/4 pound deli-sliced roast beef
2 cans, 15 ounces each, sliced potatoes, drained
2 tablespoons vegetable oil
Medium onion, diced
Half a green bell pepper, diced (optional)
2 ribs celery, finely diced (optional)
1 can condensed cream of potato, celery or mushroom soup
1/3 cup milk
2 tablespoons apple cider vinegar
½ cup loosely packed shredded Parmesan cheese
 
    Cut up roast beef and sizzle it and the potatoes in hot oil in a large, nonstick skillet. Stir in onion, celery and pepper and keep stir-frying until potatoes are browned and onion is crisp-tender. Do no over-cook vegetables.  In a small bowl whisk soup, milk and vinegar and stir into the skillet. Reduce heat to medium and heat until bubbly. Turn off heat, stir in Parmesan and serve at once. Serves 4  

Do your children have the right life vests? Janet's tips on choosing and fitting at http://www.KevinTBear.blogspot.com. Scroll down.
   
   

Way to Go: Camping and RV Trips

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photo courtesy of  Extreme truck camper


Campground Potluck Recipe of the Week
Stuffed Wieners and Kraut
8 hot dogs
8 slices bacon
15-ounce can chopped sauerkraut, drained and rinsed
Medium sweet onion, finely diced
1 cup coarse bread crumbs such as panko
½ teaspoon dry mustard
1 teaspoon dried, crumbled sage
    Split each hot dog down the middle but don’t cut all the way through. Fry bacon just until it begins to brown but is still pliable. Set it aside. Spray or grease a 9 X 13-inch casserole. Set the oven for 400 degrees.
    Pour off all but 2 tablespoons of bacon fat from the skillet and mix in sauerkraut, onion, bread crumbs, mustard and sage. Mix well.  Press a little of this stuffing into the cuts in hot dogs and wrap bacon around hot dogs. Fix with a toothpick to keep bacon in place as it cooks. Spread remaining sauerkraut mixture in the pan and nestle hot dogs  in it.  Bake 20 minutes or until everything is heated through and bacon is browned.  Makes 8 potluck servings. 

See Janet Groene’s weekly Pantry Recipe, requiring no fresh foods, at Boat Cook.
 
Kevin the Terry Bear is Janet’s SATW traveling teddy bear. Your children can read about his educational travels at Kevin T. Bear.
Camp and RV Recipe of the Week
Hobo Casserole
    Life doesn’t get much simpler than baloney and American cheese on white bread, but sometimes we must shop in campground stores that carry only the bare essentials. Here’s a casserole that classes up these  humble ingredients.

12 slices day-old sandwich bread
8-ounce package sliced bologna
8-ounce package sliced American cheese
2 tablespoons diced, dried onion
4 eggs
12-ounce can of evaporated milk
Water
1 tablespoon Dijon-style mustard
Freshly ground pepper
Squeeze-on margarine
    Dice bread. Spray or butter a 9 X 13-inch casserole and put half the bread in the bottom, pressing to make an even layer. Top with bologna, overlapping if necessary, then top with cheese slices. Sprinkle with onion bits and sprinkle remaining bread on top. 
    Add water to canned milk to make 2 ½ cups liquid and whisk with the eggs, mustard and a little freshly ground pepper. Pour slowly over the casserole, allowing mixture to soak in evenly.  Cover with plastic wrap and press gently to press bread into liquid. Let stand 30-45 minutes.
    Uncover and drizzle lightly with liquid margarine. Bake at 325 degrees about 50 minutes, or until “set” as for custard. Let stand 5 to 10 minutes for easier cutting, then use a serrated knife to cut in squares. Lift out squares with a pancake turner.  Serves 6. 

The best thing to happen to camping since the pup tent is a bright LED lantern that exudes insect repellant.  Get one or two THERMAcell lanterns for Father’s Day.

Quick Recipes for Camping and RV Cooks

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 photo copyright Gordon Groene






A fantastic new book is written for all you cast iron campers out there! It's Cast Iron Cooking with Sisters on the Fly and it's packed with gourmet recipes that make full use of all types of cast iron cookware campers use in an RV and over the campfire. If you are tired of beans and weenies but aren't sure how to handle this type of cooking, these experts have all the answers.


Campground Potluck Recipe of the Week
Flamenco Rice

Medium onion, diced
Medium green bell pepper, diced
2 tablespoons vegetable oil
2 tablespoons powdered chicken bouillon
14.5-ounce can diced tomatoes
4 ½ cups water
3  cups raw white rice, preferably organic
16-ounce package of fully cooked chicken bites (not breaded)
Small can of chunk ham, broken up
16-ounce package de-veined, tail-off, cooked salad shrimp, thawed and drained
Salt, freshly ground pepper to taste
Tabasco sauce (optional)

    In a large kettle, sizzle onion and pepper in hot oil until limp. Add tomatoes, bouillon and water.  Bring  to a boil and stir in rice. Cover, reduce heat and cook without stirring 20 minutes or until rice is tender.  Fold in chicken, ham and shrimp. Cover and cook over low heat until heated through. Season to taste. Pass the Tabasco. Serves 10 to 12. 
    Cook’s note: Did you know there is more than one flavor of Tabasco Sauce? Bring a showy sampler to the potluck. If you prefer to get even more attention by making your own hot sauces, here’s how. 
     Here is a handsome stove-to-table cooking pot for recipes like Flamenco Rice. 
Equally handsome for stove-to-table cooking is a pot with an insert that also lets you use it as a steamer.

See Janet Groene's Pantry Recipe of the Week, using all shelf-stable ingredients, at Boat Cook.

Camp and RV Recipe of the Week
Sea Scallops in Cream
1 pound sea scallops
1/4 stick of butter
Small green pepper, seeded and diced
Medium onion, finely diced
2 medium ribs celery, finely diced
1 cup bread crumbs
1 cup half and half
½ cup grated cheese

    Set the oven for 400 degrees. Thaw scallops according to package directions. If scallops are large cut them in bite size. Drain well and put in a buttered 8 X 8-inch baking dish. Set aside. In a skillet, stir-fry onion, celery and green pepper in melted butter until limp. Stir in bread crumbs and scatter over scallops. Drizzle cream over all. At this point the dish can be covered and refrigerated to cook later.
    To proceed, cover with foil and bake about 20 minutes (or longer if the dish was chilled)  or until bubbly.  Remove foil, sprinkle on cheese and bake 5 to 10 minutes more. Serves 3 to 4.

Campground Tip of the Week: Make an upside down cake the way you always do but use sliced apples instead of pineapple on the bottom and gingerbread mix instead of a golden cake mix on top.

Books for Foodies
    If you love reading about food and history, a new collector series called the American Antiquarian Series is a lasting gift. They are exquisite collectibles, hard-bound in cloth and stamped in gold. Page edges are also gilded. Most of the recipes sound weird today, although many are an invaluable insight into how to prepare unusual dishes or preserve foods the way our ancestors did before freezers. 
     Almost a dozen books are available so far in this series. They are definitely not camping cookbooks but you'll love poring through them or giving them as gifts. The two latest titles are
    Pastry, Cakes and Sweetmeats, first published in 1828
    and
    The Virginia Housewife first published in 1824 by socialite Mary Randolph. A classic, it was republished at least 19 times before the Civil War. 

See Janet Groene's recipes for healthful snacks for camping, hiking or a quick nosh at the wheel at CreateAGorp.

The Best of Camping, Cooking and RV Travel

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photo courtesy Tahoe







Campground Potluck Recipe of the Week
    Small enough to pick up and pop into the mouth, these little gems will be a hit with the potluck meal or as an appetizer course.
Egg Salad-Stuffed Tomatoes
10 to 12 patio or plum tomatoes or large grape tomatoes
1 pint deli egg salad (or 2 cups homemade)
2 tablespoons capers, drained
Salad sprinkle such as McCormick’s Salad Supreme*
Lettuce for the plate
    Cut tomatoes in half and use a grapefruit spoon to gently scoop out the insides. Fold capers into egg salad.  Fill tomatoes with the egg mixture. Sprinkle lightly and arrange on a lettuce-lined plate. Serve at once or chill. Makes 20 to 24 bite-size portions.
* This has long been one of my favorite garnishes. It's a pretty red but more flavorful than plain paprika because it contains herbs and cheese. 

See Janet Groene's Pantry Recipe of the Week to save for boondocking and other times when you're using mostly shelf-stable foods, at Boat Cook. 

Why drive all over town to find ingredients when you can order from Amazon and have foods delivered right to your home or campsite? Most orders $25 and over ship free. 
Camp And RV Recipe of the Week
Humongous Apple Pancake
    A balloon whisk makes the batter. You don’t need an electric mixer. To save work and water use a disposable baking pan. To save the environment make a lifetime investment in a high quality stainless steel baking pan  you’ll use forever. The metal lid turns it into vermin-proof storage or a bake-and-take potluck pan and it's deep enough to use for anything from cakes to lasagna.

23-ounce jar of chunky applesauce
1/4 cup of brown sugar
2 teaspoons cinnamon
½ cup chopped pecans (optional)
Batter:
2/3 cup milk
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 cups biscuit mix, regular or gluten free
1/4 cup white sugar

    Spray or grease a 9 X 13-inch baking dish. Set the oven for 400 degrees. Spread applesauce evenly in the pan. Mix brown sugar and cinnamon and sprinkle evenly over applesauce. Sprinkle with nuts if using them.
    In a bowl whisk milk, vegetable oil, egg and vanilla extract until well blended. Stir in biscuit mix and sugar until evenly wet. Do not over-beat. Slowly pour batter over apple mixture. Bake about 25 minutes or until batter is firm and golden. Serve plain for dessert or add ice cream, whipped topping or half and half. It also makes a good breakfast when sauced with fruited yogurt. Serves 8.
See RV and camping trips tips at Solo Woman RV.

Campgrond Potlucks for Friends, Family and Fun

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There's space galore in this Contessa RV yet it travels anywhere with you.











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Food is insurance Click on Red Plum coupons above right and put some extra, emergency provisions in your camper.

Campround Potluck Recipe of the Week
    Tired of the same old dinnertime campground potlucks? Organize a breakfast or brunch potluck. Your contribution can be this zesty dish. Diced, fully-cooked ham is found in supermarkets in vacuum packs that keep for a couple of weeks in your RV fridge. The rice can from a pouch or from scratch. 

Hambalaya Scramble
1 pound diced ham
 2 tablespoons vegetable oil
Small green sweet pepper, finely diced
Small red sweet pepper, finely diced
Small sweet onion, finely diced
3 medium plum tomatoes diced
8 eggs, beaten
2 to 3 cups ready-to-serve rice
1 tablespoon dried cilantro
Salt, pepper, garlic powder to taste
Hot sauce (optional)

    In a large skillet or wok, fry ham in hot oil over high heat and keep stir-frying as you add peppers, onion and tomatoes. When onion and pepper are crisp-tender and ham bits browned, reduce heat to medium and add eggs, stirring until they are firm. Fold in rice and cilantro. Season to taste. Makes 8 to 10 potluck servings. Provide a bottle of hot sauce for those who want some. 

See tips on the RV lifestyle at Solo Woman RV and find daily travel tidbits, suggesting places you'll love to visit at Groenewriter.

Why do we link to some recipe ingredients? We look for top quality, variety, sometimes something different,  and we like the fact that most Amazon orders $25 and more ship free to your home or campsite. 


Camp and RV Recipe of the Week

Mexicali Quiche
    You’ll need four oven-safe bowls, about 6 inches across,  to make these individual quiches. I carry Corelle soup bowls because they are light, break-resistant, non-reactive ceramic and they can be used in the oven or microwave.

4 6-inch flour tortillas
1 can of mixed vegetables, drained
Small onion, grated or very finely diced
4 eggs
2 cups milk
1/8 teaspoon dry mustard
½ teaspoon each salt and chili powder
Salsa (optional)
Sour cream (optional)
    Set the oven for 350 degrees. Using tongs, pass tortillas over the gas flame just enough to make them pliable and press into sprayed bowls. Divide vegetables and onion among the bowls and top with a slice of cheese. Whisk together eggs, milk, mustard salt and chili powder. Pour into tortilla-lined bowls. Bake until custard filling is firm, abou 30 minutes. Serves 4. If you like, pass the salsa and sour cream.

Campground tip of the week: When provisioning for long periods of boondocking it's important to get a variety of canned goods. Mixed vegetables are found in several ethic sections of the supermarket, so get not just the usual potatoes-peas-carrots but Asian, Indian and Latin blends. 

Shelf-stable food supplies are essential for boondocking and emergencies. See a weekly Pantry Recipe, requiring no fresh foods, at Janet Groene's Boat Cook. 

Camping and Cooking Go Great Together

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Check out the cozy, efficient galley in this Durango 2500







Campground Potluck Recipe of the Week
    It takes several days to color and flavor this tangy dish, so start it at home early in the week  to prepare it for a weekend potluck party in the campground. 
Un-Beetable Salad
1 bunch of leaf lettuce (optional)
2 to 3 cans, 15 ounces each, small whole beets
1 cup beet juice
1 cup gourmet red wine vinegar
½ cup sugar
1/4 teaspoon ground cloves.
6 hard-cooked eggs, peeled

    Drain the beets, saving the juice. Add water if necessary to make one cup of liquid.  Put the beets in a plastic or glass refrigerator container. Bring beet juice, vinegar, cloves and sugar to a boil and pour it over the beets. Chill 24 hours, turning if necessary to flavor beets evenly. Remove the beets and keep them cold in another container. Add the eggs to the liquid and refrigerate 24 hours, turning if necessary for even coloring.
    Drain the eggs and discard the liquid.  Cut eggs in half lengthwise. Cover a platter or plate with leaf lettuce if you wish and arrange beets and eggs on it. Makes 12 potluck servings. 

Nothing is campier than sourdough. Early settlers relied on a living, breathing yeast culture that they could sustain for weeks, even years. Get started on sourdough cooking with this starter kit and a sourdough cookbook. You'll save a lot on yeast and the baked goods you make will be sensational.

Check out the woman-to-woman tips on RV life and travel at http://www.SoloWomanRV.blogspot.com
 
Camp and RV Recipe of the Week
Fish Tacos
12 good quality fish sticks
1 ½ cups shredded lettuce
1 ½ cups diced Roma tomatoes, drained
2 to 3 scallions, finely sliced (white and light green only)
1 rib of celery, diced
1 cup shredded cheddar cheese
Mayonnaise to moisten
12 crisp taco shells
    The toaster oven is ideal for this job. While fish sticks bake to crisp perfection, assemble lettuce, tomatoes, scallions, celery and cheese in a medium bowl. Fold in just enough mayonnaise to bind the mixture. Place a hot fish stick in each taco shell and top with the lettuce mixture. Serve at once. Serves 6. 

See Janet Groene’s Pantry Recipe of the Week, using only shelf-stable ingredients, at BoatCook. It’s ideal for boondocking and emergencies.

RV Cooking on the Go Can be Easier, Greener and SO Good

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 photo courtesy RVIA












Campground Potluck Recipe of the Week
Slow Cooker Chili Burgundy
    Like most slow cooker recipes, this one is easier when you have a slow cooker with a metal insert that can be used on the stove top to brown the meat first. It goes from burner to slow cooker to table.

1 pound lean ground beef
1 tablespoon canola oil
2 teaspoons minced garlic
Medium onion, diced
Medium green pepper, seeded and diced
2 tablespoons chili powder
1 tablespoon mixed Italian herbs
8-ounce can tomato sauce
3 cans, 15 ounces each, kidney beans, undrained
1 cup dry red wine such as burgundy

    Fry out and break up  beef in hot oil until it’s brown and crumbly. Stir in garlic, onion, diced pepper,  chili powder, herbs, tomato sauce and beans. Stir in wine. Cook 3 hours on High or 5 hours on Low. Serves 8 to 10.

See Janet Groene’s Pantry Recipe of the Week, using all shelf-stable ingredients, at http://bit.ly/aj5G39
This week’s trial mix recipe is found at CreateAGorp. Make your own snacks and save money, shave calories, package for portion control, and substitute ingredients if necessary to avoid allergens, salt and other no-nos.
Camp and RV Recipe of the Week
Snappy Corn Relish
    Salsas rule on today’s tables, but they require messy chopping and dicing. This old-fashioned corn relish is your shortcut for a sauce, relish or hot dog topping. The ingredients can be carried in your pantry for weeks and brought out when you need an extra relish on the table. 

15-ounce can whole kernel corn, drained
10- to 12-ounce can Mexican style corn with red and green pepper, drained
8- to 10--ounce jar of sweet pickle relish, drained
2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
Salt and pepper to taste
    Combine everything and chill several hours while flavors blend.  Stir and serve with a draining spoon.