Campfire & Chuck Wagon Cooking

Copyright Janet Groene 2026.

    What's your camping moment? Gathering 'round the campfire on a crisp spring evening or brewing that first cup of coffee in the morning mist? Whatever it is, these recipes go the distance. 

Camping & RV Recipe of the Week

Oatmeal Cookie Pie

This recipe is part cookie, part pie, part tart. If you recognize it as a close relative of pecan pie, you’re on target. Not everyone likes nuts, so this version is nut free. Use one-minute or old-fashioned oatmeal flakes, not instant. 

1 stick butter

1 cup flour, plus more as needed

½ stick butter

½ cup sugar

1 cup corn syrup 

3 eggs

½ cup each oatmeal (not instant) and shredded coconut

Melt the stick of butter in a pie pan and stir in flour with a fork until dough forms a ball. Using floured fingers, press dough into an even layer on bottom and sides of the pan. Flute edges.

Melt the other half stick of butter and stir in sugar, syrup and eggs. Whisk until smooth. Stir in oatmeal and coconut. Pour into pie shell and bake at 350 F. until the crust is golden and the filling set, as for custard. Cool before cutting.

BLACK POT RECIPE OF THE WEEK

Campfire-Baked Potato Chowder

Kindle the campfire early in the day and bake the potatoes in glowing coals. Then manage the fire to keep the pot simmering.  Make this soup  vegetarian or add ham, and doll it up with extra vegetables for color and showmanship.  

8 large baking potatoes, scrubbed

1 stick butter        3 large onions, diced

1 tablespoon  minced garlic

Optional: 1 turnip,  parsnip or  carrot, peeled and  grated 

Optional: 2 cups fine diced cooked ham

6 cups water

4 chicken or vegetable bouillon cubes

½ cup flour         1 teaspoon ground nutmeg

1 1/2 cups cold water

3 to 4 cans, 12 ounces each, evaporated milk

Optional: I can cream style corn

Salt, freshly ground pepper

Cool and trim baked potatoes and cut in bite size chunks, saving as much of the crispy skin as possible. Set aside.  Melt  butter and stir in garlic, onion and vegetables and ham if using. When they are browned and buttery, add 6 CUPS water and bring to a boil. Stir in bouillon to dissolve. Simmer ad lib, stirring occasionally and adding water as needed. 

When you’re close to serving time, whisk flour and nutmeg into the 1 ½ cups cold water and stir into the soup with the potatoes and  corn if using. When it thickens, stir in canned  milk to taste and more water as needed, Heat through but do not boil after milk is added. Add salt and pepper to taste. 

Suggested garnish: crumbled bacon, sliced scallions, shredded cheese, dollops of sour cream or tufts of packaged French fried onions. 

COOKING ABOARD YOUR RV

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ETHNIC RECIPE OF THE WEEK

Speedy Spiedis

Thank Italian immigrants for bringing this sumptuous sandwich to the Americas. Wrap your fist around  fresh slabs of Italian bread packed with flavorful pork.  Start it a day ahead, then bring the marinated pork to grill at a picnic or tailgating. 

2 pork tenderloins, 14-16 ounces each

2 large yellow onions, diced fine

2 tablespoons minced garlic

1  tablespoon  Worcestershire sauce 

2 tablespoons mixed Italian seasoning

8-ounce can tomato sauce

½ cup ketchup

1 cup water

Slices of Italian bread or rolls to make 12-14 hot sandwiches

Cut tenderloin in bite size.  Mix remaining ingredients except bread in a zip-top bag. Marinate in the fridge or ice chest overnight. Drain marinade and save it. Skewer and grill pork cubes.  Boil marinade 5 minutes. Make sandwiches with the pork and drizzle with the boiled marinade.  

WHEN FOOD EMERGENCIES 

TRIP UP YOUR CAMPING TRIP

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Campers have limited storage space for emergency food.  Survival Food Handbook  is just for campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish.  http://amzn.to/1WdYqbe

BONUS RECIPE

A Wee Bit O’ Pudding

This old English dessert bakes in a skillet over low flame. It’s very dense and sweet, so make servings small.

2 eggs        1 cup sugar

1/4 cup flour

1 teaspoon baking powder

1 cup coarsely chopped walnuts

1 cup chopped dried fruit such as figs, raisins, Craisins or prunes

Whisk eggs, sugar, flour and baking powder. Fold in nuts and fruit. Heavily grease an 8- or 10-inch skillet (preferably nonstick). Spread batter in the pan. Cover and cook over low heat until it’s set. 

Optional: Serve with  cream, whipped topping, vanilla yogurt, Devonshire cream or milk. 

SKILLET MEAL OF THE WEEK 

Kicky Kielbasa  Cabbage

Horseradish and mustard add spark and spunk to this everyday budget dinner.

12-to-16-ounce kielbasa sausage

1 tablespoon vegetable oil

Medium onion, diced

Medium cabbage, coarsely cut up OR

16-ounce bag shredded cabbage for coleslaw

2 tablespoons flour or cornstarch

1 cup milk

2 tablespoons golden mustard 

1 tablespoon  horseradish

1 cup grated Cheddar cheese

Slice sausage in half lengthwise, then in 1/4-inch slices. In a large skillet or wok, brown sausage in hot oil, gradually stirring in onion and cabbage.  Cover and cook over low heat until cabbage is tender. Whisk flour into milk with the mustard and horseradish and stir into the cabbage mixture until it thickens. Sprinkle with cheese and serve warm. Serves six.   

See more of Janet Groene’s galley-ready recipes at BoatCook. 

WHAT IS FULL-TIME RV LIVING REALLY LIKE? 

Our whole story, start to end, warts and all.....
We full-timed for 10 great years. 

 Do you dream of traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See our chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when it's time to settle down. Order at any book store or let Amazon gift wrap and ship it for you.   https://amzn.to/29XFEkq 

CAMPGROUND POTLUCK OF THE WEEK

Overnight Salad

This salad is ready to serve when you plunk it down on the potluck table. No tossing, saucing or sprinkling needed.  Your secret ingredient is the seeds you choose. Each imparts a distinctive overtone. Try a different one each time.

Go for color and variety

12 cups bite size  vegetables such as broccoli, sliced zucchini, radish, mushrooms, red and green peppers, sweet onion, celery, cherry tomatoes

½ cup each vegetable oil, cider vinegar and sugar

1 teaspoon  each salt, pepper, dried dillweed

1 tablespoon  poppy, anise, caraway or sesame seeds

½ teaspoon powdered ginger

Put vegetables in an extra large zip-top bag.  Whisk remaining ingredients well and pour over vegetables. Seal bag and chill several hours or overnight, turning occasionally to distribute flavor. 

Just before serving, up-end the sealed bag several times to distribute flavor. Cut a hole in a bottom corner of the bag to drain excess dressing. Then empty salad into a large serving bowl. 

Cook’s note: do not drain dressing into the camper’s  sink or outdoors in the ground. 

LIFESAVER SAUCE OF THE WEEK

Are you serving the same ol’ boiled or canned vegetable again?  Save it with a sauce, sweet or savory,  made in a small nonstick skillet

Sante Fe Sauce

Small onion, minced with 1 clove garlic

1 tablespoon vegetable oil

Small can diced green chilies, drained

8-ounce can tomato sauce 

½ cup shredded Monterey Jack cheese

Sizzle onion and garlic in hot oil until limp Stir in tomato sauce and chilies.When it’s hot, stir in cheese just until it melts to a swirl and spoon over fried corn, grilled drumsticks or a puffy omelet. 

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