Copyright Janet Groene 2025. To ask about rates to reprint this content, or to place your ad on all six Groene sites for one year, one low rate, email janetgroene@yahoo.com
THUMBNAIL RECIPE OF THE WEEK
This recipe makes a big bag of readymix for 20 or more healthful, fiber-rich muesli breakfasts. Carry it in bulk or measure and bag it in individual portions of 2/3 to 1 1/4 c. each.
Muesli “Helper”
In a large zip-top bag mix 10 c. oatmeal flakes, 2 T. sesame seeds & 3 c. add-ons such as mixed dried fruit, mini chocolate chips & broken nuts Keep cool and dry. In camp, put 2/3 c. (or more to taste) mixture in a single serve container and moisten with yogurt or milk. Cover. Let stand in a cool place overnight. To serve add fresh fruit, milk or yogurt to taste.
CAMPING & RV RECIPE OF THE WEEK
Tuna Puffs for Two
A toaster oven is perfect for making this hot and satisfying tuna treat. The broiled topping makes it a fancy knife-and-fork meal.
2 slices hearty peasant bread or Texas toast
Small can tuna, drained
2 teaspoons very finely chopped onion
1/3 cup mayonnaise
Heaping tablespoon grated cheese
Toast bread and set aside. Set toaster oven to broil and line a pan with nonstick foil. Arrange drained tuna on the toast. Mix onion, mayo and onion and spread evenly on top. Broil, watching carefully, just until it’s browned on top. Serve at once.
Cook's note: Toaster oven versus microwave for car and van camping? Consider weight. Toaster ovens can bake, broil and re-warm. They weight far less than a MW and can be used with foil or metal pans. Microwave cooking is faster and many frozen convenience meals are designed for them. It also toughens foods, it most cases does not brown food, requires special precautions (such as piercing an egg yok so it doesn't explode) and it can't be used with foil.
Campground Potluck Recipe of the Week
Creamy Tuna Hot Pot
Note that there are no noodles in this rich casserole, so it’s perfect for serving over a different base each time. Try it on baked potatoes, rice, pasta, biscuits, crisp Asian noodles or toast.
Medium onion, diced fine
8-ounce can mushroom pieces, drained
½ stick butter
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
½ cup dry sherry
2 cans, 10 ounces each, tuna in water, undrained
Milk or light cream to taste
In a nonstick skillet, sizzle onion and mushrooms in melted butter to coat, then stir in soups, sherry and tuna. Mix well, breaking up tuna. Heat gently. If it's too thick, thin with millk or light cream. Spoon over the base of choice.
IS THIS THE YEAR YOU WILL GO FULL-TIMING?
The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at https://amzn.to/3knbvll/
The book starts with making the decision to go full-timing. Then it leads you through choosing and outfitting the RV as a home plus topics such as making money on the go, home schooling, finding affordable campsites and more. It ends with advice on easing out of full-timing, when and if that day comes.
Need a retirement gift for someone? A 60th birthday? Someone with job burnout? Amazon can wrap and ship it for you if you like.
TIPS FOR THE CAMP COOK
* Whip up a quick, healthful dessert. Fold a cup of lemon yogurt into an 8-ounce tub of “lite” whipped topping and fold in a pint of blueberries.
* Make an easy Florentine sauce for grilled or fried chicken, pork chops or fish. Chop two handfuls of baby spinach. Heat a can of condensed cream of chicken soup with 1/2 can of light cream and ½ teaspoon ground nutmeg. Stir in spinach and cook two minutes or until spinach is tender.
* Peel, quarter and freeze onions. Use a sharp knife and cutting board and they can be chopped while frozen. No tears.
What is sofrito? It’s that ever-lovin' blend of onions, garlic, green and red peppers and tomato that is the foundation for many dishes. The secre? Cook it low and slow to develop flavors and evaporate excess moisture.
FOIL RECIPE OF THE WEEK
Crew of Two Fish in Foil
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Cook time delands on thickness of the fish
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Prepare a meal in foil, cook in foil, eat from foil.
1 tablespoon dried onion flakes
2 teaspoons dried parsley flakes
1/4 teaspoon dried dillweed
2 tablespoons olive oil or softened butter
2 tablespoons lemon juice or dry white wine
Set out two squares of foil and spray with nonstick spray. Mix herbs, oil and lemon juice or wine. Set aside .
2 slices beefsteak tomato
Mayonnaise (optional)
Salt, pepper
2 portions meaty fish fillets
Small can mushrooms
Place a slice of tomato on foil. Sprinkle lightly with salt and pepper. Smear with a light layer of mayonnaise. Top with fish, then mushrooms.
Spoon herb mixture evenly over fish. Fold foil around fish. Place on grill, tomato side down, and cook over medium-high heat 5 minutes, then turn and cook 2 minutes. Turn again and open one packet to test for doneness, which will depend on the thickness of the fish. Caution: steam in packet will be scalding hot.
Provide chunky bread to dip in juices. Complete the meal with side dishes of coleslaw.
BLACK POT RECIPE OF THE WEEK
Add-a-Can ChiliBean Stew
The great thing about this savory stew is that you can stretch it if more guests show up than were planned for. Just use your chef’s instincts to add more of this or that. Corned beef is salty, so use low sodium canned goods, then season to taste just before serving.
Large onion, diced
2 tablespoons vegetable oil
12-ounce can corned beef
2 cups low sodium beef or chicken broth
15-ounce can diced potatoes, drained
2 tablespoons dried parsley
1 tablespoon dried Italian herbs
15-ounce can dark red kidney beans, undrained
15-ounce can carrots, drained and chopped
1 can condensed cream of tomato soup
14.5-ounce can diced tomatoes with juice
Sizzle onion in hot oil until it’s softened, gradually stirring in corned beef and breaking it up. Stir in potatoes and herbs. Add broth and heat to an active simmer. Fold in beans, carrots, tomato soup and water or broth as needed. Stir, cover and cook over low heat until flavors blend. Stir and serve. Makes 6 servings. Pass the pepper mill at the table.
Cook's note: For a juicier stew, add water, broth, tomato juice or V-8 juice to taste. (A splash of robust red wine wouldn't hurt either.)
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
Where to find your next road trip? See Janet Groene's travel teasers at https://janetgroene.blogspot.com
VEGETARIAN ENTREE OF THE WEEK
Curried Peas & Barley
2 tablespoons vegetable oil
8-ounce package meatless sausage patties, thawed and chopped
2 medium onions, diced
2 teaspoons mild curry powder
2 1/2 cups water
1 vegetable bouillon cube
1 cup quick barley
1 cup green peas, thawed
Suggested garnish: minced cilantro, chutney, shredded coconut or chopped peanuts
Sizzle onion in hot oil gradually adding chopped “sausage” and onions. When onions soften and brown, stir in curry powder to coat. Add water, bring to a boil and stir in bouillon and barley. Cover pot and cook over reduced heat until barley is tender. (Quick barley takes 10-12 minutes.) Stir in peas, cover and cook over low heat 2 minutes more. Serves 3 to 4.
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