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Copyright Janet Groene 2025. To ask about rates 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

Spicy Black Beans ‘n Rice “Helper”

In a zip-top bag place 3 c. instant rice, 2 t. powdered  bouillon,  2 T. dried onion bits  + ½ t. each celery seed, dried cilantro , garlic powder,  dried  thyme, smoked paprika & ground cumin. Seal bag. Keep cool and dry. In camp boil 3 1/2 c. water. Add  rice mixture and 1 or 2 cans undrained black beans. Stir to dissolve bouillon. Simmer 2  minutes. Cover. Remove from heat. Let steep 10 minutes until rice is plump. Serves 4-6. 

See more of Janet’s shortcut recipes. Her homemade, no-cook trail mix recipes are at https://createagorp.blogspot.com

CAMPING & RV RECIPE OF THE WEEK

Citrus Chicken

This big batch of marinade lasts for up to a week in the refrigerator.  It’s enough for 4 to 5 pounds chicken. Use it a  little at a time or throw one big cookout. Once used, discard marinade. Makes about 2 cups.

6-ounce can lemonade  concentrate

6-ounce can orange juice concentrate

1/3 cup red wine vinegar

1 teaspoon each minced garlic, sweet paprika

Heaping tablespoon dried oregano

1/4 cup vegetable oil

Combine thawed concentrates and remaining ingredients. Refrigerate. To proceed, put 4 to 5  pounds skinless, bone-in chicken parts in a  zip-top bag and refrigerate overnight, turning occasionally. 

Drain chicken. Discard marinade. Grill chicken  over medium heat, turning often, until it  tests done at 170 degrees F.  

Safety note: To assure that chicken is done use an instant read thermometer. 

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Campground Potluck Side Dish of the Week

Lemon Rice Pilaf

This sweet, easy rice pilaf goes well with the citrus chicken above. 

½ stick butter

Medium onion, diced

3 large ribs celery, diced

6-ounce can lemonade mix concentrate

Water

4 cups raw long-grain rice

In a large saucepan melt butter. Sizzle onion and celery until crisp-tender. Thaw lemonade and add water to make 2 quarts (8 cups). Add water mixture to the pan, bring to a boil and stir in rice. Bring back to a boil, immediately reduce heat, cover and cook over low heat 20-30 minutes without stirring. Fluff and serve. Makes 16-20 servings. 

CAMPGROUND POTLUCK Dessert OF THE WEEK 

Heavenly Hazelnut Dessert

This no-cook dessert is quick to make and easy to clean up when assembled in a  disposable pan. Use a pancake turner to serve it on paper plates.

 1 box graham crackers (you may not need them all)

Hazelnut spread (e.g. Nutella)

Large box (8 servings) instant vanilla pudding

3 cups cold milk

Large carton whipped topping

Chocolate  ice cream topping

1 cup chopped hazelnuts

Spread graham crackers with Nutella and arrange a layer of them, Nutella side up, in the bottom of a 9 X 13-inch pan. Whisk pudding and milk until it begins to thicken. Fold in half of the whipped topping. 

Spoon half  of the pudding mixture over the crackers. Add another layer of  graham crackers spread with Nutella.  Cover  with the remainder of the pudding mixture. Top with a last layer of graham crackers, this time with the Nutella  side down over the pudding layer. Spread top with remaining whipped topping. Drizzle  with chocolate topping and sprinkle  with chopped hazelnuts. . 

Cover with plastic wrap and chill overnight. Cut in 16 to 20 portions. 

Budget variation: substitute creamy peanut butter for Nutella and swap chopped, salted peanuts for the hazelnuts. 

Cook’s note:  Some people are highly allergic to tree nuts,  peanuts.or both. Make sure your fellow campers are aware of the contents of this dessert.

Tips for the Camp Cook

* Sprinkle baby powder in rubber gloves for easier off and on. 

* Buy old-fashioned red/orange rubber hot water bottles. Fill partially (allowing room for expansion) and heat in the sun to warm your sleeping bags before climbing in. 

* Cranberries as cherries? Use an ice pick or tip of a sharp knife to prick fresh cranberries and they will not burst. Bring 4 cups pricked cranberries to a boil with 1/4 cup water. Stir in 2 cups sugar.Cook until tender. 

* It’s easy to cut a pie in six or eight equal pieces, but five?  Cut it in a big Y, then cut the two larger wedges in half. 

FREEZE AHEAD RECIPE OF THE WEEK

Persian Meatloaf

Exotic, unique flavors make this a change from the same ‘ol meatloaf. It can also be fried in patties.

2 eggs

2 pounds lean ground lamb

½ cup graham cracker crumbs

1 teaspoon each salt, cinnamon

Large onion diced fine

1 cup minced parsley

Meat of I navel orange, diced fine

Juice and zest of one small lemon

1 tablespoon brown sugar

Beat eggs lightly. Zest orange. Save zest for another purpose and peel orange, discarding pithy white part. Dice orange. 

Mix everything by hand and bake in loaf pan(s) or form into patties and fry. Lamb tests done at 160 degrees F. Cool, wrap and freeze.  To serve, heat and serve with rice pilaf or boiled potatoes. 

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LIFESAVER SAUCE OF THE WEEK

Camp cooking can be quirky and accidents happen. Is something overdone? Too pale? Too dry? Too bland? Save it with a slathering of a savory sauce. 

Madeira Sauce

10-ounce can or jar of beef gravy

1/4 cup Madeira wIne

Stir together and heat to an active simmer for 2-3 minutes. Good on steaks, beef burgers, grilled chops or pan-fried veal patties. 

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