Heat Wave Camping Cook

 Copyright Janet Groene 2026. To ask about rates to reprint this content, email janetgroene@yahoo.com

Heat Wave!

Are temperatures sweltering in your neck of the woods? These recipes keep the cook cool and collected.  

CAMPING RV RECIPES OF THE WEEK

Crunchy Bok Choy Salad

It’s vegan, it’s delicious and it’s cold and crunchy for lunch on a hot day. Cashews add nutty protein. 

Get leafy greens and a crunchy stalk all in one

Small head bok choy

Small head iceberg lettuce, coarsely shredded

3 tomatoes, diced and seeded

Medium zucchini, diced

½ cup citrus vinaigrette

2 cups roasted cashews

Thinly slice the white part of the bok choy and tear dark green leaves into bite size. Put bok choy  in a large bag with the lettuce, tomatoes and zucchini. Add one or two paper towels to absorb any excess moisture. Put bag in the refrigerator or ice chest. This can be done a day or two ahead of time at home. 

Just before serving, remove paper towels and put the vinaigrette in the bag. Seal, shake to toss salad,  and remove with tongs to four dinner plates. Sprinkle with cashews and serve at once. 

Cook’s note: For non-vegans, cooked shrimp or chicken chunks make a handsome topping for this salad. Reduce or omit cashews. 

Sausage Cheese Skillet

Use a tub of refrigerated prepared mashed potatoes or make your own from scratch or from  instant potato flakes.

1 pound bulk sausage (mild, spicy or hot)

Medium onion, diced fine

Small can beets, well drained

1/3 cup seasoned dry bread crumbs

1 ½ cups shredded mild cheese such as American or provolone 

2 to 3 cups prepared mashed potatoes 

½ cup freshly grated Parmesan cheese

1/4 stick butter, cut up

Fry out sausage, breaking it up. Keep stir frying while adding onion. Grate beets or dice very fine. Add to sausage. Cover, reduce heat and cook until sausage and onion are done.  Fold in bread crumbs and 1 ½ cups shredded cheese.

Fold shredded Parmesan into the mashed potatoes and drop in scoops over the sausage mixture. Smooth to tn even layer with the back of a wet spoon. Dot with bits of butter. Cover and cook over low heat until potatoes are heated through and the cheese melted. Serves 4 to 6. 

 Campground  Potluck Dish of the Week 

Couscous Carrot Salad

Make this colorful, economical salad early in the morning and let it chill all day. 

2 tablespoons olive oil

2 cups couscous

½ cup raisins

1/4 teaspoon cinnamon

2 1/4 cups water

12-ounce bag shredded carrots

Bottled French dressing

Saute' couscous in hot oil, gradually stirring in raisins and cinnamon. Add water. Bring to a boil. Cover, turn off heat and let stand until water is absorbed, about 5 minutes. Stir in carrots and dressing to taste. Chill until serving time. Serves 8 to 10.  

 For all reasons, all seasons

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APPETIZER OF THE WEEK

Brighten the color of this pea-green dip by folding in lots and lots of minced parsley. 

2 cups dried split peas

Heaping tablespoon minced garlic

½ cup good quality olive oil

2 tablespoons lemon juice

½ teaspoon ground cumin

Optional: 1/3 to ½ cup tahini

Salt to taste

Fresh vegetable sticks for scooping

Wash and pick over split peas and cook with garlic in 3 cups boiling water until peas are mushy. Drain, cool and chill. Mash, adding olive oil, lemon juice, cumin, tahini and salt to taste. If it gets too thick, stir in a little cold water. Chill. Serve with vegetable sticks.

FATHERS DAY IS JUNE 21:

DADS LIKE TO BE PREPARED 

   Stuff happens when you're away from home too. 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

MAKE YOUR OWN MIXES

Kicky Campfire Cocoa Mix

This recipe makes 2 to 3 mugs of hot cocoa. For each batch, mix:

2 envelopes instant cocoa mix

1/4 cup powdered French vanilla creamer

2 teaspoons instant coffee

1/4 teaspoon cinnamon

Mix well, seal in a zip-top bag and keep cool and dry. 

In camp, boil 3 cups water and stir in mix. Optional: top with a squirt of whipped cream. Adult version: add a shot of rum or Kahlua to each mug.  

 Homemade Shake-up Bake-Up

2 cups flour

1 cup dry bread crumbs

2 tablespoons each mixed Italian seasoning and dried thyme

1 tablespoon each sea salt, dried parsley flakes, sweet paprika and curry powder

1 teaspoon each black pepper and dry mustard powder

Mix well. Keep cool and dry. Use to coat chicken or chops and fry in butter or vegetable oil. 

VEGETARIAN RECIPE OF THE WEEK

Baked Bean Chili For Two

2 teaspoons olive oil

Small onion, chopped fine

1 clove garlic, minced

Small green pepper, chopped fine

1 or 2 cooked, plant-based burgers, thawed and chopped

1 teaspoon chili powder

8.3-ounce can vegetarian  baked beans (such as Bush’s Best)

14.5-ounce can diced tomatoes

Salt, pepper to taste

Optional toppings: grated cheese, diced raw onion, minced cilantro or sour cream

Saute' vegetables in hot oil, gradually adding other ingredients. Cover and simmer until vegetables are tender. Adjust seasonings. Makes two servings. Add topping(s) ad lib. 

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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 

NO BAKE DESSERT OF THE WEEK

Coffee Mousse

1 cup hot water

2 teaspoons instant coffee

Dissolve coffee in hot water and let cool. 

8-ounce brick of cream cheese, softened

½ cup milk

1 box instant French vanilla pudding mix

1/4 teaspoon cinnamon

Large tub whipped topping

Mix cream cheese with milk and gradually whisk in coffee. When it’s smooth add a package of instant French vanilla pudding mix and the teaspoon cinnamon. When it begins to set, fold in half the whipped topping. Spoon mixture into 6 to 8 dishes and top with dollops of the remaining whipped topping.

Cook’s notes: Edible dishes? This mousse can also be served deliciously in sugar cones.  

LIFESAVER SAUCE OF THE WEEK

Pineapple Crush

If the cake fell or the brownies are too dry or the ham steak looks a too brown or the French toast needs some ooh-la-la, add moist sweetness with this forgiving cover-up. Idea: Add 1 or 2 tablespoons of vinegar and try it as a sweet-n-sour dip for coconut shrimp. 

29-ounce can crushed pineapple

1 tablespoon cornstarch

½ cup apricot preserves, peach jam  or orange marmalade

1 tablespoon butter

Drain pineapple and stir cornstarch into the juice. Cook over medium heat until thick. Stir in pineapple and preserves. Heat, stirring and stir in butter until it melts. Serve warm or cold.  It's also good on ice cream, plain pound cake or toasted wedges of angel food.

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BONUS RECIPE

Smoothie Salad Dressing

    Let's say you forgot to bring bottled dressing, or maybe you prefer to make your own to save money,  reduce sugar, omit salt, add a favorite seasoning or favor a gourmet olive oil. Fine tune this recipe to suit your own needs. Then use your smoothie maker. Don't try this unless your blender or smoothie maker can hold at least three cups.

1 cup your favorite vegetable oil

2/3 cup your favorite vinegar

Medium red, yellow or sweet onion, cut in chunks

2 tablespoons tomato paste OR

1/2 cup ketchup

1/4 cup sugar or equivalent

1 teaspoon each salt and powdered mustard

1/2 teaspoon each garlic powder, black pepper

Optional: 1 teaspoon grated lemon zest

    Blend everything until satin smooth. Chill. Makes about 2 1/2 cups.

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