Eats & Treats for Camping & RV
Copyright Janet Groene 2026ABOUT THIS BLOG As a former full-timer and lifelong budget traveler, I share everyday recipes for everyday campers, glampers, off-gridders, RVers, liveaboards and anyone with limited space, gear and money. RV & Camping Recipe of the WeekFrench Toasted Angel Dessert Make a budget dessert with a day-old angel cake from the supermarket.1 store-bought angel food cake2 eggs1/3 cup sugar½ teaspoon vanillaButter for frying Slice the cake. Whisk eggs and sugar together until they are thick and lemony. Stir in vanilla. Dip cake in the egg mixture, shake off excess and fry in melted butter until toasty all over. Serve plain or with fresh or canned fruit, fruit pie filling, pancake syrup or powdered sugar for dessert or try it for breakfast with fruited yogurt. Campground Potluck Dish of the WeekMountain ‘o MeatballsBuy readymade meatballs in the supermarket’s freezer department and sink them in a kicky sauce. Hot ‘n spicy ketchup can be used in place of the hot sauce. 2 tablespoons vegetable oilSmall onion, finely diced2 tablespoons minced garlic2 tablespoons Worcestershire sauce1 teaspoon (or more to taste) hot sauce10- to 12-ounce bottle ketchup2 pounds fully cooked small meatballs, thawed Sizzle the onion and garlic in hot oil and stir in remaining ingredients. Cover and cook over very low heat until onion is tender. Fold in meatballs over low heat, cover and cook until meatballs are heated through. Stir gently. Serve with toothpicks. WHEN FOOD EMERGENCIES HIT TRAVELERS... When you're away from home, be prepared for delays, sudden evacuation, refrigerator failure, supply chain interruptions, civil disturbances. http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids? A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients. 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/1WdYqbeBONUS RECIPEForbidden Fruit Rice Pudding When you’re in a rush to rustle up a dessert, use instant rice to make this comfort food favorite with a secret sin.½ cup golden raisins1/3 cup liqueur such as Galliano, Triple Sec or Chambourd4 cups instant white rice4 cups liquidSmall or large can crushed pineapple1 teaspoon almond extract13-ounce can sweetened condensed milkGarnish: shredded coconut Soak raisins in liqueur. Set aside. Drain pineapple and add water to make 4 cups. Bring liquid to a boil, stir in rice, cover and let stand in a wind-free spot 7-10 minutes or until rice s tender and all liquid is absorbed, Stir in raisins, almond extract, pineapple, raisins and enough condensed milk to sweeten to taste Serve now or chill. To serve, scoop into dessert cups and top with a tuft of shredded coconut.Serves 12 when made with small can of pineapple, 15-20 when the larger can is used. Cook’s note: Raisins will absorb better if liqueur is heated. To reduce alcohol, boil liqueur for a minute or two. Serving note: Serve in crisp ice cream cones and eat the “dishes”. COOKING ABOARD YOUR RV For yourself or a gift, Janet Groene's 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. https://amzn.to/3nNndWY DESPERATION DINNER OF THE WEEKSalty Dog Bully Beef Compact, shelf stable chipped beef is easy to keep on hand in a small space. It's salty, so this dish is best when made with low sodium broth and soup. 32-ounce carton low sodium beef broth OR4 cups water 4 teaspoon low sodium beef bouillon4 cups instant white rice1 jar chipped dried beef1 can mushrooms, drained1 can condensed, low sodium cream of mushroom soupSmall can evaporated milk (2/3 cup)Half of an 8-ounce package of cream cheeseSuggested garnish: sliced scallions, shredded lettuce, diced tomatoes, crisp chow mein noodles or sliced almonds. Bring broth to a boil. Add instant rice, cover and let stand in a wind-free spot until rice is tender and water is absorbed, Tear beef into small shreds. Add water to the broth to make 4 cups and bring to a boil in a skillet or casserole pan. Stir in rice, cover and let stand until liquid is absorbed. Tear up beef into small bits. Whisk canned milk into soup. Cut cheese into small dice. Stir all together with mushrooms, cover and heat gently. Garnish ad lib. Serves 4.Black pot cooking is the ultimate show-off skill for a camp cookBLACK POT RECIPE OF THE WEEK Mulligatawny is a traditional recipe created in India for the British. Recipes vary. Kindle a campfire and keep it glowing all day while the gang gathers round and waits for a feast like this one. Preparing the v
Copyright Janet Groene 2026
ABOUT THIS BLOG As a former full-timer and lifelong budget traveler, I share everyday recipes for everyday campers, glampers, off-gridders, RVers, liveaboards and anyone with limited space, gear and money.
RV & Camping Recipe of the Week
French Toasted Angel Dessert
Make a budget dessert with a day-old angel cake from the supermarket.
2 eggs
1/3 cup sugar
½ teaspoon vanilla
Butter for frying
Slice the cake. Whisk eggs and sugar together until they are thick and lemony. Stir in vanilla. Dip cake in the egg mixture, shake off excess and fry in melted butter until toasty all over. Serve plain or with fresh or canned fruit, fruit pie filling, pancake syrup or powdered sugar for dessert or try it for breakfast with fruited yogurt.
Campground Potluck
Dish of the Week
Mountain ‘o Meatballs
Buy readymade meatballs in the supermarket’s freezer department and sink them in a kicky sauce. Hot ‘n spicy ketchup can be used in place of the hot sauce.
2 tablespoons vegetable oil
Small onion, finely diced
2 tablespoons minced garlic
2 tablespoons Worcestershire sauce
1 teaspoon (or more to taste) hot sauce
10- to 12-ounce bottle ketchup
2 pounds fully cooked small meatballs, thawed
Sizzle the onion and garlic in hot oil and stir in remaining ingredients. Cover and cook over very low heat until onion is tender. Fold in meatballs over low heat, cover and cook until meatballs are heated through. Stir gently. Serve with toothpicks.
WHEN FOOD EMERGENCIES HIT TRAVELERS...
When you're away from home, be prepared for delays, sudden evacuation, refrigerator failure, supply chain interruptions, civil disturbances. http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids? A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients.
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
Forbidden Fruit Rice Pudding
When you’re in a rush to rustle up a dessert, use instant rice to make this comfort food favorite with a secret sin.
½ cup golden raisins
1/3 cup liqueur such as Galliano, Triple Sec or Chambourd
4 cups instant white rice
4 cups liquid
Small or large can crushed pineapple
1 teaspoon almond extract
13-ounce can sweetened condensed milk
Garnish: shredded coconut
Soak raisins in liqueur. Set aside. Drain pineapple and add water to make 4 cups. Bring liquid to a boil, stir in rice, cover and let stand in a wind-free spot 7-10 minutes or until rice s tender and all liquid is absorbed, Stir in raisins, almond extract, pineapple, raisins and enough condensed milk to sweeten to taste Serve now or chill. To serve, scoop into dessert cups and top with a tuft of shredded coconut.
Serves 12 when made with small can of pineapple, 15-20 when the larger can is used.
Cook’s note: Raisins will absorb better if liqueur is heated. To reduce alcohol, boil liqueur for a minute or two. Serving note: Serve in crisp ice cream cones and eat the “dishes”.
For yourself or a gift, Janet Groene's 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.
DESPERATION DINNER OF THE WEEK
Salty Dog Bully Beef
Compact, shelf stable chipped beef is easy to keep on hand in a small space. It's salty, so this dish is best when made with low sodium broth and soup.
32-ounce carton low sodium beef broth OR
4 cups water 4 teaspoon low sodium beef bouillon
4 cups instant white rice
1 jar chipped dried beef
1 can mushrooms, drained
1 can condensed, low sodium cream of mushroom soup
Small can evaporated milk (2/3 cup)
Half of an 8-ounce package of cream cheese
Suggested garnish: sliced scallions, shredded lettuce, diced tomatoes, crisp chow mein noodles or sliced almonds.
Bring broth to a boil. Add instant rice, cover and let stand in a wind-free spot until rice is tender and water is absorbed, Tear beef into small shreds. Add water to the broth to make 4 cups and bring to a boil in a skillet or casserole pan. Stir in rice, cover and let stand until liquid is absorbed.
Tear up beef into small bits. Whisk canned milk into soup. Cut cheese into small dice. Stir all together with mushrooms, cover and heat gently. Garnish ad lib. Serves 4.
Black pot cooking is the ultimate show-off skill for a camp cook
BLACK POT RECIPE OF THE WEEK
Mulligatawny is a traditional recipe created in India for the British. Recipes vary. Kindle a campfire and keep it glowing all day while the gang gathers round and waits for a feast like this one. Preparing the vegetables and chicken is a big job, but to some camp chefs, that’s part of the show.
Mulligatawny
1 rotisserie chicken, 4-5 pounds
4 quarts water
½ teaspoon ground mace
1 teaspoon curry powder
2 Roma tomatoes, diced fine
2 Granny Smith apples, peeled and diced fine
Medium onion, diced fine
Large carrot, peeled and diced
2 ribs celery, chopped
Small green pepper, seeded and diced
Cut meat from the chicken and chop to small bite size. Dispose of the bones and skin where animals can’t get them. Toss with 1 1/2 tablespoons flour in a large pot and add cold water, apples, vegetables and seasoning. Bring to a boil, then reduce fire and simmer an hour or more, adding water as needed. Serve as is or over rice.
MAKE AHEAD RECIPE OF THE WEEK
This moist, buttery cake travels well. Keep it cold. Serve it cold. Nobody has to know that your secret ingredient is vitamin-rich pumpkin.
Butter Blush
Pudding Cake
1 spice cake mix
1/2 cup flour
1 stick butter, melted
1 egg, beaten
½ cup chopped walnuts
15-ounce can pumpkin puree (not pumpkin pie filling)
4 eggs, beaten
½ cup each brown and white sugar
2/3 cup evaporated milk (small can)
1 teaspoon apple pie spice mix
1/4 teaspoon salt
½ cup white sugar
½ cup chopped nuts
½ stick butter, softened
Whipped topping
Set oven for 350 degrees. Dump the dry cake mix into a bowl. Add the egg, flour and melted stick of butter. Reserve one cupful. Press the rest in a greased 9 X 13-inch baking pan to form a crust. Set aside.
In the same bowl, whisk together pumpkin, eggs, white and brown sugar, evaporated milk and seasonings. Pour over the crust.
Mix the second ½ cup sugar plus walnuts and remaining stick of butter into the reserved cake mix. Strew this crumbly mixture over the filling. Bake 50-60 minutes or until cake is set. Cool. Using a serrated knife, cut into small squares (it’s very rich) and serve with whipped topping.
WHAT IS FULL-TIME RV TRAVEL REALLY LIKE?
Our whole story, start to end, warts and all.....
We traveled full-time 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
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