Cooking Easy for Campers, Glampers, RV-ers
Blog copyright Janet Groene 2023. All rights reserved. To ask about rates to place one ad, one year on all Groene sites email janetgroene@yahoo.com Let's go camping rain or shine, tin can camper or tent, single or mingle. Just do it! Camping & RV Recipe of the WeekOrange Blossom Breakfast Sliders These breakfast bites will disappear in a wink. Make the filling. Make the glaze. Then it all comes together at the last minute. The secret is in the cutting of a package of fully baked dinner rolls. Start with store-bought rolls1 package of a dozen baked dinner rolls1 pound lean sausage4 eggs1 teaspoon each salt, pepper1 cup orange marmaladeGlaze:1 cup powdered sugar2 drops vanilla flavoringWater, milk or orange juice Do not separate rolls. Carefully cut the top half off the entire piece. Set aside on a cutting board.. Fry out sausage, spoon off any excess fat and add eggs. Cook, stirring until eggs set. Stir in orange marmalade as a binder. Spread hot filling on the bottom half of the rolls. Put the top on the rolls. Press gently and allow to set for a few minutes. Glaze: Stir vanilla into powdered sugar with just enough liquid to make frosting. Spoon glaze over rolls. Now cut rolls into 12 sliders. Serve at once. Makes 12 sliders. Serve 2 to 4 per person. Tips for the Camp Cook * Make “croutons” with stale pound cake. Dice, brown in hot butter. Sprinkle over instant pudding or canned fruit for an easy camping dessert. * No oven? Make crisp, toasty chicken "pot pie" on the camp stove. Heat creamed chicken, your own or canned. Butter thick sliced bread and fry on both sides until golden. Use a biscuit cutter to cut a hole in each slice. Put slices on plates, fill hole with creamed chicken, top with round toast piece.* Old-fashioned electric heating pads are a plus in camping when you have hookups. Pre-warm beds for humans and pets. Stack dinner plates between two heating pads, cover with a dish towel and pre-heat before serving a hot meal on a cold night. * Make your own trail mix meal for hiking. Start with flat-bottom ice cream cone (waffle cones are too sweet and they are pointy so you can’t set them down.) Fill with tiny bits of snipped apricots, Craisins, raisins, nuts, jerky. This makes a meal to nibble anywhere, any time. To make it a dessert mix, fill with mini chocolate chips, mini marshmallows, raisins, Skittles, etcCampground Potluck Recipe of the WeekLasagna Pepperoni Poppers Easy to cook, serve and eat at potlucks, these poppers can be baked in and served from disposable foil muffin cups. You’ll need 24 foil cupcake papers and four six-hole aluminum foil muffin pans. 24 wonton wrappersOlive oil spray24 slices of pepperoni1 egg15-ounce carton of part-skim ricotta8-ounce package of shredded 4-cheese mix1 tablespoon dried parsley flakes1 can or jar of your favorite pasta sauce Preheat the oven to 375 degrees. Press wonton wrappers into muffin cups and spray with olive oil. Press a pepperoni slice into the bottom of each wonton. Whisk egg, ricotta, parsley and half the cheese. Spoon some into each wrapper. Top with pasta sauce. Do not over-fill. Bake about 25 minutes or until wrappers are toasty and filling is set. Makes 24 poppers. Have you tried those high-priced, 25-year survival foods? Portions are small, nutrition value is so-so and some taste simply awful. Instead, stock your emergency panty with familiar, affordable supermarket staples. Survival Food Handbook tells how to plan, buy, stow, then gives mouthwatering recipes requiring no fresh ingredients. Also see tips on water shortage, back-up stoves, other food emergencies. http://amzn.to/1WdYqbe Bonus RecipeCorny Bucatini Casserole In this recipe, hollow pasta takes on sweetness from the corn. Here’s how: 6 ears fresh sweet corn, husk and silk removed16-ounce package of macaroni, dilatini, bucatini or other hollow pasta1 stick butter, cut up12-to 16-ounce jar of Alfredo sauceParmesan for garnish Bring salted water to a boil and cook ears 5 minutes. Remove corn with tongs and keep water at a boil to cook pasta. When corn is cool enough, cut off kernels in chunks. Drain cooked pasta and gently fold in butter, Alfredo sauce and corn. Cover and heat over low burner until heated through. Pass the cheese shaker. Serves 6. Cooking Aboard Your RV is filled with hundreds of shortcut recipes that save space, time, fuel and water. For yourself and the perfect gift for an RV newbie or wannabe. http://amzn.to/1NdWI4o FREEZE AHEAD RECIPE OF THE WEEKPigs in a Poke Thaw these meaty treats individually as needed and serve in a different “poke” each day of your camping trip. Bonus points if you make your own specialty sausage. Experiment with turkey or chicken or bison sausage, venison sausage, vegetarian “sausage”. 1 cup milk2 eggs1 tablespoon lemon pepper2 pounds bulk breakfast sausage1 pound lean ground pork2 cups cracker crumbs such as RitzLarge onion, very finely chopped In a
Blog copyright Janet Groene 2023. All rights reserved. To ask about rates to place one ad, one year on all Groene sites email janetgroene@yahoo.com
Let's go camping rain or shine, tin can camper or tent, single or mingle. Just do it!
Camping & RV Recipe of the Week
Orange Blossom Breakfast Sliders
These breakfast bites will disappear in a wink. Make the filling. Make the glaze. Then it all comes together at the last minute. The secret is in the cutting of a package of fully baked dinner rolls.
 |
| Start with store-bought rolls |
1 package of a dozen baked dinner rolls
1 pound lean sausage
4 eggs
1 teaspoon each salt, pepper
1 cup orange marmalade
Glaze:
1 cup powdered sugar
2 drops vanilla flavoring
Water, milk or orange juice
Do not separate rolls. Carefully cut the top half off the entire piece. Set aside on a cutting board.. Fry out sausage, spoon off any excess fat and add eggs. Cook, stirring until eggs set. Stir in orange marmalade as a binder. Spread hot filling on the bottom half of the rolls. Put the top on the rolls. Press gently and allow to set for a few minutes.
Glaze:
Stir vanilla into powdered sugar with just enough liquid to make frosting. Spoon glaze over rolls. Now cut rolls into 12 sliders. Serve at once. Makes 12 sliders. Serve 2 to 4 per person.
Tips for the Camp Cook
* Make “croutons” with stale pound cake. Dice, brown in hot butter. Sprinkle over instant pudding or canned fruit for an easy camping dessert.
* No oven? Make crisp, toasty chicken "pot pie" on the camp stove. Heat creamed chicken, your own or canned. Butter thick sliced bread and fry on both sides until golden. Use a biscuit cutter to cut a hole in each slice. Put slices on plates, fill hole with creamed chicken, top with round toast piece.
* Old-fashioned electric heating pads are a plus in camping when you have hookups. Pre-warm beds for humans and pets. Stack dinner plates between two heating pads, cover with a dish towel and pre-heat before serving a hot meal on a cold night.
* Make your own trail mix meal for hiking. Start with flat-bottom ice cream cone (waffle cones are too sweet and they are pointy so you can’t set them down.) Fill with tiny bits of snipped apricots, Craisins, raisins, nuts, jerky. This makes a meal to nibble anywhere, any time. To make it a dessert mix, fill with mini chocolate chips, mini marshmallows, raisins, Skittles, etc
Campground Potluck Recipe of the Week
Lasagna Pepperoni Poppers
Easy to cook, serve and eat at potlucks, these poppers can be baked in and served from disposable foil muffin cups. You’ll need 24 foil cupcake papers and four six-hole aluminum foil muffin pans.
24 wonton wrappers
Olive oil spray
24 slices of pepperoni
1 egg
15-ounce carton of part-skim ricotta
8-ounce package of shredded 4-cheese mix
1 tablespoon dried parsley flakes
1 can or jar of your favorite pasta sauce
Preheat the oven to 375 degrees. Press wonton wrappers into muffin cups and spray with olive oil. Press a pepperoni slice into the bottom of each wonton. Whisk egg, ricotta, parsley and half the cheese. Spoon some into each wrapper. Top with pasta sauce. Do not over-fill.
Bake about 25 minutes or until wrappers are toasty and filling is set. Makes 24 poppers.
Have you tried those high-priced, 25-year
survival foods? Portions are small, nutrition value is so-so and some taste simply awful. Instead, stock your emergency panty with familiar, affordable supermarket staples. Survival Food Handbook tells how to plan, buy, stow, then gives mouthwatering recipes requiring no fresh ingredients.
Also see tips on water shortage, back-up stoves, other food emergencies. http://amzn.to/1WdYqbe
Bonus Recipe
Corny Bucatini Casserole
In this recipe, hollow pasta takes on sweetness from the corn. Here’s how:
6 ears fresh sweet corn, husk and silk removed
16-ounce package of macaroni, dilatini, bucatini or other hollow pasta
1 stick butter, cut up
12-to 16-ounce jar of Alfredo sauce
Parmesan for garnish
Bring salted water to a boil and cook ears 5 minutes. Remove corn with tongs and keep water at a boil to cook pasta. When corn is cool enough, cut off kernels in chunks. Drain cooked pasta and gently fold in butter, Alfredo sauce and corn. Cover and heat over low burner until heated through. Pass the cheese shaker. Serves 6.
Cooking Aboard Your RV is filled with hundreds of shortcut recipes that save space, time, fuel and water. For yourself and the perfect gift for an RV newbie or wannabe. http://amzn.to/1NdWI4o
FREEZE AHEAD RECIPE OF THE WEEK
Pigs in a Poke
Thaw these meaty treats individually as needed and serve in a different “poke” each day of your camping trip. Bonus points if you make your own specialty sausage. Experiment with turkey or chicken or bison sausage, venison sausage, vegetarian “sausage”.
1 cup milk
2 eggs
1 tablespoon lemon pepper
2 pounds bulk breakfast sausage
1 pound lean ground pork
2 cups cracker crumbs such as Ritz
Large onion, very finely chopped
In a large bowl, whisk eggs and milk with lemon pepper. Using your hands, work in sausage, pork, crumbs and onion. Mix well. Form into 12 balls and put in a lightly greased muffin pan. Bake at 350 degrees F. 25-35 minutes or until balls test done (165 degrees F.). Remove from pans, drain and place each in a cupcake paper. Wrap individually and freeze. Each pig is one serving.
Serving ideas: Heat meat and place in the center of a mound of instant mashed potatoes, a shallow bowl of vegetable stew, a puddle of chunky spaghetti sauce, store-bought or homemade tortilla bowls, a nest of cooked rice or pasta, Add red sauce, white sauce, cheese sauce. Serve cold in a nest of greens and drizzle with vinaigrette. Make up a package of stove-top dressing according to package directions, then plop a warm pig in the middle of each serving. Get the idea?
See More Janet Groene how-to articles: at
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