May Camping MAY Be Fun. Let's GO!

Copyright Janet Groene 2026

Springtime mornings can be damp and chilly. Warm up with this wholesome, stick-to-the-ribs Scottish treat. 

Camping & RV Recipe of the Week

Brawny Butterscotch Breakfast

2 eggs

2/3 cup  brown sugar

2 cups oatmeal flakes

½ stick butter

In a heavy saucepan, whisk eggs and milk. Whisk in sugar and oats. Cook, stirring over low heat 8 to 10 minutes or until as thick as mashed potatoes. Stir in butter, remove from heat and let stand, covered to melt butter. Stir and serve in cereal bowls with additional milk or cream.  Top with fruit or yogurt.  Makes 4 to 6 portions. 

MAKE AHEAD RECIPE OF THE WEEK

Antipasto Potato Salad

Just in time for summer, this bold, big-batch potato salad goes to tailgate parties, picnics and the potluck table. 

#10 can diced potatoes, drained and rinsed

2 small cans sliced black olives, drained

14-ounce jar roasted red peppers, drained and chopped

7-ounce jar sliced stuffed salad olives

½ cup very finely chopped salami

14-ounce bottle Italian dressing

Optional: 8-ounce package mozzarella “pearls”

Put potatoes, olives, peppers, and salami in a large zip-top bag and add dressing. Seal bag and chill several hours or, overnight. Turn occasionally to blend flavors.

To serve, cut a small corner off the bottom of the bag and drain it. (Don’t put this oily substance into the RV tank or into the ground.)  Add mozzarella pearls, work bag gently to mix and empty bag into a serving bowl. Serves 10. 

We tell our story start to end, warts and all, from brave beginning to happy ending when we became part-timers again. We  traveled full-time  for 10 great years, wintering under sail and summering in our RV while making a living as a travelwriter/ photographer team. 

 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? Sell possessions or put them in storage? Too young to retire? See ways to make a living anywhere. Kids on board? We cover home schooling. Need an exit strategy? The time may come to settle down. Order at any book store or let Amazon gift wrap and ship it for you.  https://amzn.to/29XFEkq 

LIFESAVER SAUCE OF THE WEEK

Sweet Honey Sauce

Honey keeps forever in your  back-up pantry. Serve this simple sauce on grilled ham steak, drumsticks, cooked beets or over fresh or canned fruit salads. 

½ cup sugar

1 teaspoon each onion salt,  powdered mustard, paprika, celery seed

½ cup each honey and apple cider vinegar

1 1/4 cups vegetable oil

Mix dry ingredients in a bowl and whisk in honey and vinegar until sugar dissolves. Then whisk vigorously while adding vegetable oil in a slow stream. Refrigerate. Stir well each time before spooning over food.  A little goes a long way. Makes about 2 ½ cups.

PANTRY RECIPE OF THE WEEK

Italian Picnic Potato Salad

When you’re out of fresh food, look in your emergency grub box for ingredients to make this hearty,  whole meal salad.  If you can manage some fresh celery or minced parsley, go for it. See below for a book filled with recipes made from pantry foods. 

2 15-ounce cans sliced potatoes, drained and rinsed OR

3 or 4 medium potatoes, peeled, scrubbed, cooked and sliced 

2 cans tuna in olive oil (about 10 ounces)

14.4-ounce can green beans, drained

Small sliced black olives, drained

1/4 cup olive oil plus

2 tablespoons red wine vinegar

1 tablespoon mixed Italian seasoning

1 teaspoon celery seed

Optional: ½ to 1 cup chopped raw vegetable such as celery, green pepper, sweet onion

Put potatoes in a bowl and drizzle with the oil drained from the canned tuna. Toss lightly. Add green beans, black olives, broken up tuna and any crunchy fresh ingredients you can manage. Whisk olive oil, vinegar and seasonings and toss lightly with the remaining ingredients. Serve at “room” temperature but refrigerate leftovers. Serves 6. 

Cook’s note: Bottled Italian dressing, used to taste,  is an easy substitute the olive oil, vinegar and seasonings. 

BE PREPARED WHEN EMERGENCIES 

TRIP UP YOUR CAMPING TRIP

   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

Where is your next road trip? See destinations, dates and ideas at https://janetgroene.blogspot.com 

BONUS RECIPE

Campfire Herb Bread

Wrapping dough around a stick is a traditional roasting method but toasting forks are better.  They grip better. Also, the metal prongs conduct heat into centers for more even baking of the dough. 

1 pound frozen bread dough

½ stick butter, softened

1 teaspoon mixed Italian seasoning

Grated Parmesan from a jar

Roll or pat dough to make a 12-to-14-inch square. Spread with softened butter and sprinkle with herbs, Sprinkle lightly with grated dry cheese.  Roll up dough, sealing edges with a dab of water.  Cut in 10 slices. Stretch slightly and twist. , 

Place twists on a lightly floured towel or waxed paper until dough begins to rise. Then spear each securely on a toasting fork and let rise until it’s almost double in size, Patiently hold over glowing coals, turning often, until twists are puffy and golden. Serve as is or dip in melted butter.

BONUS RECIPE

Chop Chop ChowChow

Grandmother’s ChowChow took  hours of chopping and gallons of fresh vegetables. This pop-up version for camping is a substitute. Serve it as a relish, hot dog topping or stir it into sour cream to make a dip for Scoopers. 

1 can whole kernel corn,, drained

Small green pepper, seeded and diced

Small red pepper, seeded and diced

Up to 1 cup finely chopped light colored raw vegetable such as celery, cauliflower, daikon, jicama 

½ teaspoon salt

½ cup brown sugar

2 teaspoons flour

1/2 teaspoon each turmeric and celery seed

½ cup each white vinegar and water

Toss vegetables lightly with salt.  Set aside. Put vinegar and water in a small saucepan and whisk in flour and seasonings. Place over low heat and cook, stirring over low heat until it thickens. Mix with vegetables. Cool and refrigerate several hours or overnight. Stir and serve cold. 

Save money and eat healthier when you make your own trail mixes and snacks. See recipes sweet and savory for grab-and-go noshes you can eat anywhere. https://createagorp.blogspot.com 

Campground Potluck Dish of the Week

Black Bean Stuffed Peppers

Vegetarian dishes are always popular at potlucks, especially recipes like this one. Note that it requires no cooking. 

6 large green, red or yellow peppers

2 cans three-bean salad, drained

1 can black beans, drained and rinsed

2 Roma tomatoes, diced fine and drained

12-once package shredded cheese

Cut green peppers in half, north pole to south pole, and remove seeds. Arrange on a tray or platter. Mix bean salad, black beans and tomatoes and fill pepper halves. Chill. Just before serving, top with tufts of shredded cheese. Makes 12 portions. 

BLACK POT RECIPE OF THE WEEK

Crabby Vegetable Soup

4 cups chopped vegetables such as celery, onion, green pepper, carrot, turnip

1/2 stick butter

28-ounce can diced tomatoes

2 fish flavor bouilion cubes

1 tablespoon Old Bay Seasoning

2 chicken flavor bouillon cubes

1/4 cup long grain white rice

2 packages, 12 to 14 ounces each, imitation crab

2 cans, 12 ounces each, evaporated milk

8 ounces shredded Cheddar cheese

Dried parsley flakes

    Sizzle vegetables in melted butter to coat. Add tomatoes, water, bouillon, rice and seasoning. Simmer ad lib, stirring and adding water if needed through the day. About 30 minutes before serving time, cut up crab if pieces are large and stir into the soup. Heat through. Stir in evaporated milk. Heat but don't boil.  Adjust seasonings. 

    Place a tuft of grated cheese in each bowl and sprinkle lightly with dried parsley flakes. Ladle hot soup into bowls and serve with oyster crackers. Serves 8.