RV & Camping Food For Thought

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

CAMPING & RV DISH OF THE WEEK

Coq Au Quick

Who says a gourmet dish such as Coq Au Vin has to take all day? Here’s my skillet version.

4 slices pre-cooked bacon, crumbled

1  tablespoon canola oil

4 large, meaty, skin-off, bone-in chicken thighs

Small onion, finely diced

1 teaspoon minced garlic

1 teaspoon dried parsley flakes

8- ounce can sliced mushrooms, drained

1 cup dry red wine

1 cup water

2 tablespoons flour

1 teaspoon powdered chicken bouillon

Put bacon and oil in a large skillet over high heat. When it sizzles, brown chicken on both sides,  gradually stirring in onion, garlic and mushrooms. Add parsley, wine and half of the water.  Cover and cook over low-medium heat until chicken is done through (170 degrees). 

Whisk flour into the remaining water, then stir into chicken mixture. Stir until thick and bubbly. If it’s too thick, thin with water or chicken broth.

Make a bed of rice, mashed potato or noodles on plates and top with chicken and sauce.  Serves 4.

NO- BAKE DESSERT OF THE WEEK

 On the Town Tiramisu

Make this uptown dessert to back up a simple campground meal. Ricotta and whipped topping keep well in the ice chest or fridge. Limoncello is a liqueur that can be store-bought or homemade. For a teetotal substitute, mix 1/4 cup thawed lemonade concentrate and 1/4 cup water. 

28 ladyfinger cookies

½ cup limoncello

14- to 16-ounce tub of part-skim ricotta cheese

1/3 to 1/2 cup sugar ( less for sweeter berries)

Large carton whipped topping, thawed

1 quart strawberries, blackberries or raspberries, cut up

Pan-spray a deep 9 X 13- X 10 or 9 X 9-inch dish and line the bottom with half the ladyfingers. Cut to fit if necessary. Drizzle with half the limoncello. In a bowl mix sugar and ricotta, then fold in whipped topping and berries. Spread half the mixture over the ladyfingers.

Add another layer of ladyfingers, drizzle with remaining limoncello and top with remaining ricotta mix. Cover with plastic wrap and chill at least three hours and up to 24 hours. Serves 12. 

BE PREPARED 

   Stuff happens when you're away from home too. Be prepared for delays, breakdown, sudden evacuation, can't find ice, fire ban, supply chain interruptions, civil disturbances.  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? ?Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients. 

See the Pantry Recipe of the Week, made 100%  from shelf ingredients at https://www.boatcook.blogspot.com 

HOMEMADE MIX OF THE WEEK

Pre-made mixes save time and space in camp cooking but many  commercial mixes have become much too pricey lately. By making your own mixes you save money and also take control the contents for, say, more or less heat or no salt or gluten free. 

Crunchy Crumb Coating 

Use for: chicken, fish, chicken fried steak, cutlets

2 cups cornflake crumbs

1/4 cup flour

1 teaspoon each baking powder, sweet paprika and dry mustard powder

2 teaspoons dried thyme

2 tablespoons each dried parsley flakes, seasoned salt and lemon pepper seasoning

Optional:

½ cup sesame seeds, cornmeal or pecan meal

Measure cornflake crumbs after crushing. Mix flour and seasonings, then toss lightly with crumbs and optional ingredients if using. Seal by the cupful in bags or jars and keep cool and dry. 

To use, spread coating on a paper plate, dip items in melted butter or beaten egg, dredge in coating and fry or bake. This makes about 2 ½ cups

WHAT IS FULL-TIME RV TRAVEL REALLY LIKE? 

BONUS RECIPE 

Apple Sausage Breakfast

Here’s a meaty, filling way to make breakfast treat. Serve it with e scrambled eggs or alone as a coffee cake. 

1 can apple pie filling

½ cup raisins

12-ounce package cooked sausage patties, thawed and cut up

1 ½ cups biscuit mix

1 teaspoon cinnamon

1/4 cup sugar or equivalent

Milk or water

Set the oven to 375 degrees. Spread apple pie filling in a pie dish or casserole sprayed with nonstick coating. Scatter raisins and sausage pieces over apples. In a bowl stir biscuit mix, cinnamon and sugar with enough liquid to make a thick batter. Spoon over the dish and bake until it’s golden and crusty, about 25 minutes. 

NO OVEN METHOD: Spread apple pie filling in a greased skillet. Add other ingredients. Prepare batter, spread over apple mixture, cover and cook until topping is puffy and springy to the touch. It may not brown when baked this way. Optional: Sprinkle with cinnamon sugar pr drizzle with frosting. 

VEGETARIAN DISH OF THE WEEK

Pumpkin Polenta

Canned pumpkin can be used in so many ways, it’s an important mainstay in the emergency pantry. Stir it into large batches of soups and stews and it disappears. Make Caribbean style pumpkin soup. Use it sparingly to add a golden glow to batter and dough.

Polenta can be served as a warm creamy beakfast porridge with milk and sugar, Add shredded cheese and use it as a base for creamed chicken, chili, meat sauce. Chill, slice and grill it or it, or pan fry slices until crisp and serve with maple syrup.

5 cups water

1 1/3 cups yellow cornmeal 

1 teaspoon salt

15-ounce can pureed pumpkin (not pumpkin pie filling)

Optional: grated cheese

Bring 4 cups water to a boil. Stir together cornmeal, salt and 1 cup cold water. Stir into boiling water and stir at a low boil until it’s thick and creamy. Stir in pumpkin and boil until thick as mashed potatoes. Serve warm or chill, slice and fry..

Make your own snacks to save money, control portions, adjust to your personal dietary needs. Start with my recipes, then substitute as necessary (e.g. soy nuts for tree nuts or gluten-free cereals instead of wheat flakes.) Https://www.createagorp.blogspot.com

The latest in the Yacht Yenta cozy mystery e-books brings widow Farley Halladay closer to the answer of her husband's death. 

Read the six cozies in any order as Farley copes, cooks and solves crimes with the help of her wacky cast of characters. You'll laugh at her frailties; cry with her as she grieves. Find it on Google Play and other ebook formats and also on  Kindle,   https://amzn.to/3wcf6ao

MAKE AHEAD SALAD OF THE WEEK

Charlie Tuna Chickpea Salad

15-ounce can garbanzos, drained 

10-ounce can solid pack tuna, drained and broken up

1 bag of shredded lettuce OR

Medium bag cabbage coleslaw mix

Small sweet red pepper,  thinly sliced

Small green  pepper, thinly sliced

Medium red onion, peeled and cut in thin crescents

Bottled citrus vinaigrette to taste

Salted sunflower “nuts”

Toss everything but vinaigrette and sunflower seeds together and chill. Just before serving, toss with vinaigrette to taste and sprinkle with sunflower nuts. Serves 4 to 6 as a main dish salad. 

LIFESAVER SAUCE OF THE WEEK

Swift 'N Sweet Black Bean Sauce

Various black bean sauces are found on ethic food shelves. This versatile, homemade sauce adds moist sweetness and protein to grilled meats, stir-fries or just plain rice.

1 can condensed black bean soup

1 teaspoon Better Than Beef Bouillon

1/3 cup each dry red wine and grape or raspberry jelly

1 tablespoon Worcestershire sauce

In a small pan, heat and stir undiluted soup and other ingredients until jelly melts.  Serve hot. .Optional To reduce alcohol, boil 3 to 5 minutes. Makes about 2 cups or 6-8 servings.  

CAMPGROUND POTLUCK SIDE DISH