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Copyright Janet Groene2025. To ask about rights to reprint this content, or to place an ad on all six Groene sites for one low price, email janetgroene@yahoo.com

THUMBNAIL RECIPE OF THE WEEK

Homemade Poultry Seasoning

In a clean, dry glass jar combine 2 T. each crumbled dried parsley flakes, sage & thyme; 1 T.. each dried marjoram, garlic powder, onion powder, dried oregano; 1 t. each black pepper & chopped dried rosemary and ½ t. each nutmeg and ground cloves.  Keep cool and dry. Stir with each use.  Use as a rub or as a seasoning in soups, stews, casseroles. 

To make patties, stir 1 T. mix, 1 egg &  and ½ c. bread crumbs per pound of ground chicken or turkey.  

Camping  and RV Recipe of the Week

Ravioli and Rags Soup

Refrigerated pasta specialties keep well in a well-chilled ice chest or refrigerator. Watch use-by dates.

 1 package refrigerated spinach or cheese  ravioli

4 cups water +

4 chicken flavor bouillon cubes OR

1 quart carton chicken broth

1/4 pound shaved deli baked ham

1 can cannellini or other white beans, rinsed and drained

Bring water to a boil and dissolve bouillon cubes or heat broth. While ravioli cooks in chicken broth, tear deli ham into “rags” and place in four soup plates. Stir beans into ravioli mixture. Heat through  and ladle over ham.  Serves 4. 

Pets on board? See this week's feature, an update on poisonous plants, at https://solowomanrv.blogspot.com 

COOKING ABOARD YOUR RV

    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 grill.  

https://amzn.to/3nNndWY 

Campground Potluck Recipe of the Week

This tasty, easy finger food recipe is suitable for a potluck any time of day including breakfast or brunch. 

Cheesy Bacon Squares

2 cups biscuit mix

½ cup water

4 to 6 slices of deli cheese (American, Swiss, Cheddar, pepper jack, etc.)

3- or 4-ounce packet or jar of real bacon bits

4 eggs

½ cup milk

½ teaspoon crumbled, dried thyme

Grease a 9 X 13-inch casserole and set the oven to 425 degrees. Mix water and biscuit mix until evenly moistened. Use the back of a wet spoon to spread dough in the casserole in an even layer, pressing it up the sides a little. Place cheese slices over the dough in a single layer. Sprinkle with bacon bits.

In the same bowl whisk eggs and milk with the thyme and pour over the casserole. Bake about 20 minutes or until it’s set, as for custard. Let  cool. Cut in 12 squares and provide a spatula or pancake turner for serving. 

Cook’s note: Cheese, bacon and biscuit mix all contain salt. Freshly ground pepper is a plus,  but don’t salt the eggs.  

TIPS FOR THE CAMP CHEF

* Make deviled eggs into a meaty meal. Mash eggs yoks with a can of deviled ham. Moisten with mayo to taste. Fill eggs. 

* Rule of thumb: to replace sugar with honey, use  3/4 cup honey to equal 1 cup sugar. Reduce oven temperature by 25 degrees. 

Make quick appetizers. Thaw and heat store-bought corn dogs. Remove skewer. Slice in bites and serve with toothpicks. Dips optional.

*  To quick-chill a bottle of wine or beer, put the bottle in a sock and soak in rubbing alcohol. As it evaporates it cools the bottle. It won’t be icy but it will be cooler.

Women at the RV wheel get together with tips and trips at Solo Woman RV.  Don't miss the latest news breaks, listed weekly by state or province in CAMPGROUNDS; GOOD NEWS/BAD NEWS. 

BLACK POT RECIPE OF THE WEEK

Amish Chick-Corn  Rivel Soup

2 cans, 10-12 ounces each, chunk chicken

8 cups water*

2 tablespoon powdered chicken bouillon

2 medium onions, diced

3-4 ribs celery, chopped

2 cans whole kernel corn

1 can whole kernel corn

1 can corn with red and green peppers (Mexicorn)

1 egg, beaten

Dash salt

l 1/3 cups flour

1/3 cup whole milk or light cream

Optional: 2 to 3 hard-cooked eggs, chopped

* Juice from the corn may be used as part of the water measure. If it’s  salted, reduce bouillon to 1 ½ tablespoons

Put chicken,  water, bouillon, onions and celery in the cookpot and bring to a low boil over the fire. Keep at an active simmer,  stirring occasionally until vegetables are tender. If fire is hot and soup boils hard and long, you may have to add more water.

Stir in corn and heat through. Mix beaten egg, salt, flour and milk with a fork to make a crumbly dough. Drop by pinches and small crumbs into the simmering soup. Cover and cook without stirring for seven minutes.  Stir in chopped hard-cooked eggs. Serve at once.  Serves 6 to 8. 

Saucy solutions to Camp Cooking Boo-Boo's

LIFESAVER SAUCE OF THE WEEK

No fresh  lemons to garnish a seafood supper? This quick and easy sauce will sweeten crab cakes,  moisten overcooked mahi-mahi or cover the broken salmon croquettes. It’s also a good dip for hush puppies. Best of all, the ingredients can always be kept handy on the pantry shelf. 

Small can evaporated milk

½ teaspoon onion powder

2 heaping tablespoons mayonnaise

1 heaping tablespoon sweet pickle relish or more to taste) 

Whisk milk, onion powder and mayonnaise and fold in relish to taste. Chill. Makes about 1 1/3 cups.