Campfire & RV Cuisine
Copyright Janet Groene 2026. To ask about rates for reprint rights right to this content, email janetgroene@yahoo.com CAMP & RV COOKING IDEAS FOR APRIL Camping & RV Recipe of the WeekPopeye Turkey Burgers1 box turkey flavor stuffing mix2 pounds ground turkey10-ounce bag or box chopped spinachMilk, broth, evaporated milk or light cream Put stuffing mix in a plastic bag and crush coarsely. Thaw spinach and squeeze it dry. In a large bowl mix ground turkey, stuffing, the seasoning packet and spinach with enough liquid to make it come together. Form into patties and fry or grill until burgers test done (185F for turkey.) Serve as a knife-and-fork meal or in buns with lettuce, tomato, cheese and the works. Cook’s note: Working with raw meat calls for extra food safety awareness. Put all ingredients in a 2-gallon size zip-top bag and knead until well mixed. Make patties and discard bag. Use disposable kitchen gloves to handle raw meat. See Boat Cook for more of Janet Groene’s galley-ready recipes and tips that save space, time, water and fuel.MAKE AHEAD DISH OF THE WEEKPork Patties with Sassy Sauce This recipe is easily multiplied.1 ½ pounds ground porkMedium onion, diced fine1/4 teaspoon ground nutmeg½ teaspoon each salt, pepper2/3 cup evaporated milk1 cup dry bread crumbsOil for frying8-ounce can tomato sauce1 cup mild salsaJuice of half a lemon3 tablespoons prepared horseradish1 tablespoon drained capers Mix thoroughly the pork, onion, nutmeg, salt, pepper, evaporated milk and bread crumbs. Make six patties and fry in hot oil until pork tests done at 165F. Remove patties and cool. Add tomato sauce,, salsa, capers, lemon juice and horseradish to pan juices and cook, scraping up brown bits from the pan. Cook over high heat until excess moisture is reduced. Cool the sauce and package with cooled patties. Freeze. In camp , heat patties and sauce and plate with ½ cup hot, cooked rice or other starch per portion. WHEN FOOD EMERGENCIES HAPPEN How much food will you need for a week in the woods for two adults and two kids? A month in a remote camp? Two weeks in a national park? See Survival Food Handbook for lists, tips on buying, stowing and preparing recipes that need no fresh ingredients. Be prepared for delays, refrigerator failure, supply chain interruptions and the unexpected. http://amzn.to/1WdYqbe Campers have limited storage space for emergency food. Survival Food Handbook is written just for van 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. Keep a few emergency meals on hand in case there is a sudden evacuation, breakdown shelter-in-place order or other unplanned speed bump on your journey. http://amzn.to/1WdYqbeVEGETARIAN Dish of the WeekCreole Cabbage14-ounce package shredded cabbage for coleslaw ORMedium cabbage, coarsely shredded2 tablespoons vegetable oilMedium onion, diced1 each green and red peppers,, seeded and diced28-ounce can diced tomatoes3 tablespoons flour1 teaspoon sugar1/8 teaspoon cayenne pepperSmall can (2/3 cup) evaporated milkAbout 2 cups cottage cheeseFreshly ground pepper Stir-fry cabbage, onion and peppers in hot oil until limp. Drain tomatoes, saving juice. Add tomatoes to the pan and whisk flour, cayenne and sugar into the juice. Add to the cabbage over medium heat until it thickens. Then stir in evaporated milk and additional milk or water if it’s too thick. Heat well but do not boil. Spoon into four rimmed plates and use an ice cream scoop to top each with a snowball of cottage cheese. Pass the pepper mill. BLACK POT Recipe of the Week Outdoor cooking requires an attentive cook to deal with different fuels, wind and pots that may be thick or thin, open or lidded. Check and stir often. Replenish water in the pot or fuel in the fire as needed. This pot can be ready quickly, or simmer it all day if you tend it right. Make it by the quart, gallon or barrelPiquant Pinto Beans 4 thick slices bacon, cut up4 large ribs celery, thinly slicedLarge carrot, chopped fineLarge onion, diced1 each red and green peppers, seeded and diced1 tablespoon minced garlic1 cup water2 beef or chicken flavor bouillon cubes28-ounce can diced tomatoes½ cup molasses1 cup ketchup6 cans pinto beans, undrained Salt if needed Tabasco Fry out bacon and gradually stir vegetables and garlic into the fat. Add water and bouillon. Stir to dissolve bouillon. When vegetables are tender, continue simmering over a low fire while flavors blend. Add water as needed. About 20 minutes before serving, stir in molasses, ketchup and beans. Add salt, water or broth as needed . Serve as is or over rice. Pass the Tabasco sauce. Makes about 20 portions and more if served with rice. LIFESAVER SAUCE OF THE WEEKHoney Mustard Gravy Add a last minute zing to burgers, vegetables or casseroles. This sauce is also good on boiled potatoes or onions, split biscuits or a western omelet. ½ stick butter1 tablespoon spic
Copyright Janet Groene 2026. To ask about rates for reprint rights right to this content, email janetgroene@yahoo.com
CAMP & RV COOKING IDEAS FOR APRIL
Camping & RV Recipe of the Week
Popeye Turkey Burgers
1 box turkey flavor stuffing mix
2 pounds ground turkey
10-ounce bag or box chopped spinach
Milk, broth, evaporated milk or light cream
Put stuffing mix in a plastic bag and crush coarsely. Thaw spinach and squeeze it dry. In a large bowl mix ground turkey, stuffing, the seasoning packet and spinach with enough liquid to make it come together. Form into patties and fry or grill until burgers test done (185F for turkey.) Serve as a knife-and-fork meal or in buns with lettuce, tomato, cheese and the works.
Cook’s note: Working with raw meat calls for extra food safety awareness. Put all ingredients in a 2-gallon size zip-top bag and knead until well mixed. Make patties and discard bag. Use disposable kitchen gloves to handle raw meat.
See Boat Cook for more of Janet Groene’s galley-ready recipes and tips that save space, time, water and fuel.
MAKE AHEAD DISH OF THE WEEK
Pork Patties with Sassy Sauce
This recipe is easily multiplied.
1 ½ pounds ground pork
Medium onion, diced fine
1/4 teaspoon ground nutmeg
½ teaspoon each salt, pepper
2/3 cup evaporated milk
1 cup dry bread crumbs
Oil for frying
8-ounce can tomato sauce
1 cup mild salsa
Juice of half a lemon
3 tablespoons prepared horseradish
1 tablespoon drained capers
Mix thoroughly the pork, onion, nutmeg, salt, pepper, evaporated milk and bread crumbs.
Make six patties and fry in hot oil until pork tests done at 165F. Remove patties and cool. Add tomato sauce,, salsa, capers, lemon juice and horseradish to pan juices and cook, scraping up brown bits from the pan. Cook over high heat until excess moisture is reduced.
Cool the sauce and package with cooled patties. Freeze. In camp , heat patties and sauce and plate with ½ cup hot, cooked rice or other starch per portion.
WHEN FOOD EMERGENCIES HAPPEN
How much food will you need for a week in the woods for two adults and two kids? A month in a remote camp? Two weeks in a national park? See Survival Food Handbook for lists, tips on buying, stowing and preparing recipes that need no fresh ingredients. Be prepared for delays, refrigerator failure, supply chain interruptions and the unexpected. http://amzn.to/1WdYqbe
Campers have limited storage space for emergency food. Survival Food Handbook is written just for van 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. Keep a few emergency meals on hand in case there is a sudden evacuation, breakdown shelter-in-place order or other unplanned speed bump on your journey. http://amzn.to/1WdYqbe
VEGETARIAN Dish of the Week
Creole Cabbage
14-ounce package shredded cabbage for coleslaw OR
Medium cabbage, coarsely shredded
2 tablespoons vegetable oil
Medium onion, diced
1 each green and red peppers,, seeded and diced
28-ounce can diced tomatoes
1 teaspoon sugar
1/8 teaspoon cayenne pepper
Small can (2/3 cup) evaporated milk
About 2 cups cottage cheese
Freshly ground pepper
Stir-fry cabbage, onion and peppers in hot oil until limp. Drain tomatoes, saving juice. Add tomatoes to the pan and whisk flour, cayenne and sugar into the juice. Add to the cabbage over medium heat until it thickens. Then stir in evaporated milk and additional milk or water if it’s too thick. Heat well but do not boil. Spoon into four rimmed plates and use an ice cream scoop to top each with a snowball of cottage cheese. Pass the pepper mill.
BLACK POT Recipe of the Week
Outdoor cooking requires an attentive cook to deal with different fuels, wind and pots that may be thick or thin, open or lidded. Check and stir often. Replenish water in the pot or fuel in the fire as needed. This pot can be ready quickly, or simmer it all day if you tend it right.
 |
| Make it by the quart, gallon or barrel |
Piquant Pinto Beans
4 thick slices bacon, cut up
4 large ribs celery, thinly sliced
Large carrot, chopped fine
Large onion, diced
1 each red and green peppers, seeded and diced
1 tablespoon minced garlic
1 cup water
2 beef or chicken flavor bouillon cubes
28-ounce can diced tomatoes
½ cup molasses
1 cup ketchup
6 cans pinto beans, undrained
Salt if needed
Tabasco
Fry out bacon and gradually stir vegetables and garlic into the fat. Add water and bouillon. Stir to dissolve bouillon. When vegetables are tender, continue simmering over a low fire while flavors blend. Add water as needed. About 20 minutes before serving, stir in molasses, ketchup and beans.
Add salt, water or broth as needed . Serve as is or over rice. Pass the Tabasco sauce. Makes about 20 portions and more if served with rice.
LIFESAVER SAUCE OF THE WEEK
Honey Mustard Gravy
Add a last minute zing to burgers, vegetables or casseroles. This sauce is also good on boiled potatoes or onions, split biscuits or a western omelet.
½ stick butter
1 tablespoon spicy mustard
1/3 cup honey
1 cup sour cream
Heat gently until smooth and spoon sparingly over hot food.
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 grate.
CAMPGROUND POTLUCK
Pleasing PEAnut Salad
This colorful, crunchy side dish can be served in lettuce cups, or just present it in a big bowl put it on the buffet table.
5 to 6 cups green peas, thawed
2 cups thin-sliced celery
Large sweet onion, cut in crescents
½ cup each bottled Italian dressing and mayonnaise
2 cups dry roasted peanuts
Mix everything but the peanuts and chill. Just before serving, fold in peanuts, saving some for a topping. Bring a draining spoon for serving. Makes about 20 servings..
DESSERT OF THE WEEK
Peachy Praline Parfaits
1 store-bought or homemade angel cake loaf or pound cake
1 can peaches, drained and diced
½ cup each brown sugar and evaporated milk
1 tablespoon real butter
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 tub of whipped topping
1/2 cup (or more to taste) broken pecans
Drain and dice peaches. (The juice can make fruit punch.) Cut cake into bite size. Heat and stir brown sugar and evaporated milk until sugar dissolves and mixture thickens somewhat. Stir in butter, pecans, peaches and extracts. Create parfaits by alternating layers of cake bites, sauce and whipped topping.
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 living and 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
SCROLL DOWN TO SEE SAMPLES OF PAST POSTS
IF YOU WANT A QUICK POKE WHEN NEW POSTS GO UP HERE, EMAIL JANETGROENE@YAHOO.COM AND PUT RV YES IN THE TOPIC LINE. YOUR EMAIL WILL NEVER BE SOLD NORE SHARED.
What's Your Reaction?
