Glamping, RV & Camping Fare
Copyright Janet Groene 2026. Glamping, RV & Camping FarePare your Cares with Shortcut Recipes\ONE BURNER DISH OF THE WEEKConfetti Bacon and Bulgur Bulgur is a parboiled whole grain that cooks quickly to save fuel. 4 thick bacon slices, cut up2 cups fine diced vegetables such as onions, turnip, hard squash, carrots, celery4 cups water1 beef of chicken bouillon cube2 cups bulgur5 cups water½ cup peas, thawedSalt, pepper to taste Fry out bacon, gradually adding vegetable to coat with bacon flavor. Add water and bouillon. Simmer until vegetables are tender to taste. Bring to a full boil. Stir in bulgur and peas. Remove from heat, cover and set aside out of the wind. Keep tightly covered for 15 minutes (or according to package directions) while bulgur absorbs broth. Stir, season to taste and serve .Suggested garnish: sprinkle with sliced scallions and drizzle with ranch dressing. Pass hot sauce. THE ONLY MARINADE YOU’LL EVER NEED An old sailor once told me that, contrary to instincts, the secret to taming strong, oily fish is an oily marinade. I never liked mackerel before, but this marinade made it milder and more palatable. This mariner’s marinade also works for vegetables, meat and chicken. It’s enough for 3 to 4 pounds.3/4 cup vegetable oil1/3 cup low sodium soy sauce2 tablespoons Worcestershire sauce1 tablespoon dry mustard powder1 teaspoon salt1/4 cup red wine vinegar1 teaspoon dried parsley flakes1/4 cup lemon or lime juice In a large, zip-top bag, mix all ingredients well. Add meat, poultry, fish or vegetables. Seal closed. Refrigerate, changing positions occasionally for 8 to 48 hours. Cut off a corner of the plastic bag and drain away marinade. (Do not put anything oily down the RV drain or on the ground.) Discard the bag. If you choose to save the marinade, it can be used as a sauce if you bring it to a hard boil for 5 minutes. Grill marinated food until it tests done (145 F for fish, 160 F for pork and 170F for chicken) .GIVE THE GIFT OF FREEDOM TO a Retiree, Empty Nester, Suddenly Single, New Graduate or Burned Out Colleague We full-timed for 10 great years. We describe it, warts and all, from early beginning to a happy RV ending when we became part-timers again. 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 the time comes. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEkq Pantry Recipe of the Week Each week we provide a recipe that can be made entirely from stored provisions. If you have fresh substitutes, use what you have. How to have a back-up pantry for a three-day emergency? See Survival Food Handbook below.Risi E Bisi3 tablespoons diced dried onion bits1/4 cup white wine, broth or water2 tablespoons olive oil2 cups rice1 teaspoon curry powder10-ounce can chunk ham OR12-ounce can corned beef 4 cups water4 teaspoons powdered chicken bouillon 1 can sweet baby peas, drained Soak dried onions in liquid . Heat olive oil and stir-fry rice, gradually stirring in onion, curry powder and meat. Add water and chicken base, bring to a boil, cover and simmer until rice is tender. Fold in peas to heat through and serve at once. Serves 6. 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 recipes that need no fresh ingredients. Be prepared for delays, refrigerator failure, supply chain interruptions and the unforseen. Stuff happens. http://amzn.to/1WdYqbe Campers have limited storage space for emergency food. Survival Food Handbook is 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, fridge failure, shelter-in-place order or other unplanned speed bump on your journey. http://amzn.to/1WdYqbeNO BAKE DESSERT OF THE WEEKCamper’s Crepes Buy square sandwich bread to make fake crepes. The recipe can be multiplied to feed any number.16 slices fresh white sandwich bread, crusts cut offMarmalade, jam or preservesButter for fryingPowdered sugar Use a rolling pin or round bottle to roll the bread as thin as possible.. Spread half the slices with jam or marmalade, Do not over-fill. Top with another slice of bread. You now have 8 sandwiches. Cut in half diagonally to form 16 triangles. Melt butter in a large, nonstick skillet and fry the “crepes” on both sides, adding more butter as necessary until they are crusty and golden. S
Copyright Janet Groene 2026.
Glamping, RV & Camping Fare
Pare your Cares with Shortcut Recipes\
ONE BURNER DISH OF THE WEEK
Confetti Bacon and Bulgur
Bulgur is a parboiled whole grain that cooks quickly to save fuel.
4 thick bacon slices, cut up
2 cups fine diced vegetables such as onions, turnip, hard squash, carrots, celery
4 cups water
1 beef of chicken bouillon cube
2 cups bulgur
5 cups water
½ cup peas, thawed
Salt, pepper to taste
Fry out bacon, gradually adding vegetable to coat with bacon flavor. Add water and bouillon. Simmer until vegetables are tender to taste. Bring to a full boil. Stir in bulgur and peas. Remove from heat, cover and set aside out of the wind. Keep tightly covered for 15 minutes (or according to package directions) while bulgur absorbs broth. Stir, season to taste and serve .
Suggested garnish: sprinkle with sliced scallions and drizzle with ranch dressing. Pass hot sauce.
THE ONLY MARINADE YOU’LL EVER NEED
An old sailor once told me that, contrary to instincts, the secret to taming strong, oily fish is an oily marinade. I never liked mackerel before, but this marinade made it milder and more palatable. This mariner’s marinade also works for vegetables, meat and chicken. It’s enough for 3 to 4 pounds.
3/4 cup vegetable oil
1/3 cup low sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard powder
1 teaspoon salt
1/4 cup red wine vinegar
1 teaspoon dried parsley flakes
1/4 cup lemon or lime juice
In a large, zip-top bag, mix all ingredients well. Add meat, poultry, fish or vegetables. Seal closed. Refrigerate, changing positions occasionally for 8 to 48 hours. Cut off a corner of the plastic bag and drain away marinade. (Do not put anything oily down the RV drain or on the ground.) Discard the bag.
If you choose to save the marinade, it can be used as a sauce if you bring it to a hard boil for 5 minutes. Grill marinated food until it tests done (145 F for fish, 160 F for pork and 170F for chicken) .
GIVE THE GIFT OF FREEDOM TO a Retiree, Empty Nester, Suddenly Single, New Graduate or Burned Out Colleague
We full-timed for 10 great years. We describe it, warts and all, from early beginning to a happy RV ending when we became part-timers again.
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 the time comes. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEkq
Pantry Recipe of the Week
Each week we provide a recipe that can be made entirely from stored provisions. If you have fresh substitutes, use what you have. How to have a back-up pantry for a three-day emergency? See Survival Food Handbook below.
3 tablespoons diced dried onion bits
1/4 cup white wine, broth or water
2 tablespoons olive oil
2 cups rice
1 teaspoon curry powder
10-ounce can chunk ham OR
12-ounce can corned beef
4 cups water
4 teaspoons powdered chicken bouillon
1 can sweet baby peas, drained
Soak dried onions in liquid . Heat olive oil and stir-fry rice, gradually stirring in onion, curry powder and meat. Add water and chicken base, bring to a boil, cover and simmer until rice is tender. Fold in peas to heat through and serve at once. Serves 6.
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 recipes that need no fresh ingredients. Be prepared for delays, refrigerator failure, supply chain interruptions and the unforseen. Stuff happens. http://amzn.to/1WdYqbe
Campers have limited storage space for emergency food. Survival Food Handbook is 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, fridge failure, shelter-in-place order or other unplanned speed bump on your journey. http://amzn.to/1WdYqbe
NO BAKE DESSERT OF THE WEEK
Camper’s Crepes
Buy square sandwich bread to make fake crepes. The recipe can be multiplied to feed any number.
Marmalade, jam or preserves
Butter for frying
Powdered sugar
Use a rolling pin or round bottle to roll the bread as thin as possible.. Spread half the slices with jam or marmalade, Do not over-fill. Top with another slice of bread. You now have 8 sandwiches. Cut in half diagonally to form 16 triangles.
Melt butter in a large, nonstick skillet and fry the “crepes” on both sides, adding more butter as necessary until they are crusty and golden. Sprinkle with powdered sugar. Caution! Jelly fillings will remain hot.
VEGETARIAN MAIN DISH OF THE WEEK
Summer Savory Leek Soup
Heavy on dairy, this soup is vegetarian but not vegan. If you try this recipe using non-dairy ingredients, please let me know how it works out. The vegetables can be chopped ahead and refrigerated up to two days.
2 cups leftover mashed potatoes OR
1 cup powdered instant potatoes
1 tablespoon non dairy coffee creamer OR
4 medium leeks white portion only
(optional) 1 cup chopped celery, fennel bulb, celeriac or bok choy
1 stick butter
4 cups water
4 teaspoons powdered vegetable bouillon
2 teaspoons dried savory
2 tablespoons dried parsley flakes
3 tablespoon dried chives
2 cups heavy cream
1 cup milk or more to taste
Salt, pepper
To prepare mashed potatoes, mix warm water with potato powder and creamer until creamy. Cover and set aside to steep.
Slice leeks. Melt butter and stir-fry leeks and vegetable until crisp-tender. Add water, herbs and bouillon. Bring to a boil to dissolve bouillon, Reduce heat, cover and simmer until vegetables are tender. Stir in mashed potatoes until smooth, then stir in heavy cream and milk. Heat well but do not boil. Serves 6.
Cook's note: some cooks prefer this as a cream soup. Simply puree it in the pot with a hand blender.
BLACK POT RECIPE OF THE WEEK
Forget the soot. Full speed ahead when you cook this soupy stew long and slow over the campfire. Dice the vegetables ahead. They’ll keep in the ice chest for two days. This recipe is for a four-quart pot but can be multiplied for huge pots like the above.
Curried Pork & Rice Ragout
3 cups cooked pork, diced fine
1 cup fine diced cooked ham
6 cups water
4 teaspoon powdered chicken bouillon
3 large carrots, peeled and diced
Large onion, diced
3 large ribs celery, chopped
2 large ribs bok choy, white and green, chopped
Bring these ingredients to an active simmer over a hot fire. Stir in
1 cup long grain white rice
Move to a cooler part of the fire and keep at a low simmer until rice and vegetables are tender. To proceed:
½ cup flour
1 tablespoon curry powder
3 cans, 12 ounces each, evaporated milk
Whisk flour and curry powder with one can of milk and stir over medium heat until it thickens. Gradually add the two remaining cans. . Heat through but do not boil after milk is added. If it's too thick, add water or whole milk.
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 Recipe of the Week
Caramel Rice Pudding
5 cups water
½ cup brown sugar
5 cups instant rice
1 teaspoon salt
1 cup golden raisins
1 cup chopped nuts
8-ounce carton caramel-flavor yogurt
1 tub whipped topping
In a large pot bring water and sugar to a boil. Stir in rice and salt. Cover and let stand 7-10 minutes out of the wind until water is absorbed and rice is soft. Fold in remaining ingredients ending with the whipped topping. Serve at once or chill. Serves 15.
Cook’s note: small clear plastic disposable cups are just the right size for serving small portions of pudding at a potluck.
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