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Copyright Janet Groene 2025. Do you want rights to reprint this content? To place an ad on all six Groene sites? For rates email janetgroene@yahoo.com

THUMBNAIL RECIPE OF THE WEEK

Sticky Rice Sweetcake “Helper”

In a plastic bag put 1 c. short-grain  rice, ½ c. sugar, 1 t. cinnamon and ½ c. snipped dried apricots or prunes. Seal in a plastic bag.  In camp bring 2 2/3 cups water to a boil and stir in contents of packet.  Cover, reduce heat and cook 20-25 minutes until rice is tender. Stir in 2 T. butter + additional fresh fruit if desired.. Serve plain or with maple syrup, fruit syrup, French vanilla creamer or chocolate sauce. Makes 4-6 desserts. Note: read rice labels for brands that do not require pre-rinsing. 

CAMPING & RV RECIPE OF THE WEEK

Ginger Peachy Can-Can

Use fresh, cooked  chicken if you have it, but this delicious dish can be made entirely from staples in your grub box. 

2 cans, 10 ounces each, chunk chicken

1  tablespoon cornstarch

½ teaspoon ground ginger

15-ounce can diced peaches

½ cup creamy peanut butter

1 cup lightly salted peanuts (optional)

1. Drain peaches and add water to the juice to make 1/2 cup liquid. 

2. Put chicken in a cold,  roomy skillet and toss with the cornstarch and ginger.

3.  In a bowl, whisk peanut butter and peach liquid. Put in the skillet with the chicken and simmer, stirring over low heat, until it thickens. Add water if it’s too thick. Fold in peaches to heat through and serve over rice, noodles or heated Tater Tots. Sprinkle with peanuts.  Serves 4 to 6. 

COOKING ABOARD YOUR RV

    For yourself and a one-size-fits-all gift for anyone or any occasion. 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 

BONUS RECIPE

Spam Skillet For One

Are you a solo camper?  Bravo! When you’ve had a hard day’s drive to get to the campground, pull out this quick skillet meal and supper’s ready. 

Single slice packet of  Spam, drained

Nonstick spray or ½ teaspoon butter

Small onion, peeled and sliced (optional)

1 rib celery, diced, optional

Small can sweet potatoes

4 dried apricots, snipped

1/4 cup water, broth or juice

In a nonstick skillet, sizzle the Spam slice until it’s browned and fragrant. Push it aside and add onion and celery until crisp tender.  Drain  sweet potatoes and add them with the apricots and the liquid.  Cover and cook over low heat until everything is heated through and apricots are plump. 

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Gourmet meals? Perhaps not, but campers know the value in having a Plan B for times when the fridge fails, or the campground's only ice machine breaks down, or you run short of funds when you're far from home. See an entire cookbook for shelf-stable foods.  Survival Food Handbook.

    For tips on getting the most into your emergency food locker, my Survival Food Handbook is a guide to stocking an emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

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CAMPING & RV RECIPE OF THE WEEK

Chicken in Raisin Gravy

10-ounce can or jar chicken gravy

½ teaspoon cinnamon

1/4 teaspoon nutmeg

1/3 cup golden raisins

14- to 16-ounce package fully cooked chicken  tenders or nuggets, thawed

4 servings cooked rice

Stir seasonings into the gravy and heat gently with raisins.  Fold in chicken, heat through and serve over rice. Serves 4. Bonus points: Add a grated carrot when cooking rice for extra vitamins, color and sweetness. 

CAMPGROUND POTLUCK RECIPE OF THE WEEK

This classy, colorful recipe is easily multiplied for a larger crowd.

 Artichoke and Rice Salad

1 box rice and wild rice (such as Uncle Ben’s)

1 jar marinated artichokes, drained and  diced

Small green pepper, diced 

Small red sweet pepper, diced 

1/3 cup sliced stuffed olives, drained 

3 medium scallions, sliced

2 ribs celery, diced

½ cup mayonnaise

½ teaspoon curry powder

Cook and cool the rice and fold in vegetables.  Drain artichokes and save the juice.  Mix ½ teaspoon curry powder with the mayonnaise and fold into the rice. Add juice from the artichokes to taste. Serves 8.  

FREEZE AHEAD RECIPE OF THE WEEK

Pumpkin Pie Filling

2 cans pumpkin puree, 15 ounces each

1 cup sugar

2 teaspoons pumpkin pie spice

½ cup dark corn syrup

4 cups milk

Cook, stirring, until it comes to a boil. Cool, package and freeze in three batches of about 2 ½ cups each.  To use, thaw 2 ½ cups filling and whisk with two fresh eggs. Pour into pie shell and bake as usual. This is enough for three pumpkin pies. 

FOIL DISH OF THE WEEK

Mississippi Mud

When you make a foil "kiss" it  roasts with the flat side down on the grill, with no turning. Keep fire low to avoid burning. 

4 squares foil

Nonstick spray

4 brownies (with or without nuts) 

4 regular marshmallows, flattened with your hands

4 square graham crackers

Butterscotch ice cream topping

Spray centers of foil and place a brownie on each Top each with a flattened  marshmallow and drizzle lightly with butterscotch. Gently press a graham cracker on top. Drizzle lightly with more butterscotch syrup. Bring up four corners of the toil and twist them together to form a seal and a handle.  Place over low/medium heat. Roast slowly to keep from burning. 

When heated through open slowly to avoid steam. Drizzle with more butterscotch. Whipped topping optional. Makes 4 desserts. 

FIELD TEST

  Are you tired of travel coffee, drinks and dishes that taste "off" because of campground water? Even though drinking water tests "safe" it can have unfamiliar tastes. 

Thanks to a water filter you can have the same, safe, tasty water everywhere you fill up. I am currently field testing  the new Campbell In-Line Water Filter. It's compact enough for RV use and very easy for the DIY installer. No separate faucet is required. Stay tuned for my report.