Small Camp Kitchen, Big Appetites

Copyright Janet Groene 2026.  This blog has had more than 297,000 views. To ask about rights to reprint this content email janetgroene@yahoo.com

CAMPING & RV RECIPE OF THE WEEK

Sausage Corn Skillet

1 pound bulk sausage

1 each small red and green peppers

Medium onion

2 ribs celery, chopped

1 ½ cups long grain white rice

3 cups water

3 chicken or beef bouillon cubes

1 can whole kernel corn, no salt added,  drained*

2 cups dry bread crumbs

1/2 stick butter

1 tablespoon dried parsley flakes

* Juice may be saved and used as part of the water measure.

In a large skillet, fry out sausage, breaking it into crumbles. Keep stir frying while adding vegetables. When sausage is no longer pink and vegetables crisp-tender, stir in rice to coat with pan drippings. Add water and bring to a boil. Stir in bouillon to dissolve.

Reduce heat, cover and simmer ad lib for about 20 minutes. Stir in corn, cover and cook another 10 minutes until rice is tender. In a separate skillet, melt butter and stir in bread crumbs and parsley flakes until toasty. Plate sausage mixture to serve 8 and lavish each serving with toasted bread crumbs.   

MAKE YOUR OWN MIX 

Regular rice is more compact to carry but it takes more time and fuel to prepare in camp. This instant rice mix may work better for you. Powdered bouillon comes in many flavors. Try chicken, beef or Knorr’s tomato. Other seasonings can also be fine-tuned to suit family tastes. 

Instant Rice Pilaf

6 cups instant rice

1/3 cup dried parsley flakes

3 tablespoons powdered bouillon

1 teaspoon garlic powder

2 teaspoons onion powder

Mix well and divide into zip-top bags.  Keep cool and dry. One cup mix makes one cup hot rice pilaf. In camp, boil one cup water per one cup mix. Add a pat of butter and the dry mix. Cover tightly and let stand in a wind-free spot for 7 minutes or until rice is plump. Serve at once. Each cup of mix makes two half-cup servings of rice. 

To make instant rice in a wide mouth thermos bottle, pre-heat bottle with a splash of hot water. Discard this water.  Then add boiling water, butter and rice. Seal thermos and let steep. Rice will double in size, so make sure the thermos is large enough. In a thermos it stays hot for an hour or more. 

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FOIL MEAL OF THE WEEK

Hula Ham Hoagie

Wrap in foil, roast on the grill to melty perfection

8 large hoagie buns

1 cup canned pizza sauce

½ cup mayonnaise

½ cup minced red and green sweet peppers

2 scallions, diced fine

2 tablespoons shredded Parmesan cheese

8 slices canned pineapple,  drained and cut in half

16 thin slices deli baked ham

8 slices Swiss cheese

Slice buns and brush cut sides with a thin film of pizza sauce. Fold remaining pizza sauce into mayonnaise, Parmesan and diced vegetables to form a sauce. 

To assemble, place a layer of ham on bottom half of the bun. Add two pieces pineapple. Dapple with some of the sauce. Add a layer of Swiss cheese, a layer of ham and remaining sauce. Add top bun and wrap tightly in foil. Heat in the oven or over the grate until heated through. Warning: melted cheese will be very hot. 

CAMPGROUND POTLUCK DISH OF THE WEEK

Picky eaters don’t need to know that your secret ingredient is a vitamin-rich vegetable. 

Secret Ingredient Sloppy Joe

2 to 2 ½ pounds lean ground beef

1 tablespoon vegetable oil

Medium onion, diced fine

1 teaspoon each salt, pepper, chili powder, dry mustard

1/4 cup each spicy mustard and brown sugar

2 cans, 8 ounces each, tomato sauce

15-ounce can pureed pumpkin

Brown meat in hot oil, breaking it up into crumbles. Gradually stir in onion and seasonings. Add tomato sauce and pumpkin. Reduce heat, cover and simmer, stirring occasionally until thick and fragrant. Fills 16 to 20 hamburger buns. 

To freeze, cool thoroughly. Allowing 1/3 to ½ cup per portion, measure into containers in batches and freeze in batches. In camp, thaw and heat. 

MAKE AHEAD RECIPE OF THE WEEK

Wicked Good Stuffed Shells

8 jumbo pasta shells

2 cans deviled ham

2 tablespoons butter

8-ounce can mushrooms, drained and chopped

Small can black olives, drained and chopped

1 cup grated Cheddar , Swiss or mozzarella cheese

1 tablespoon dried parsley flakes

24-ounce jar spaghetti sauce

Cook shells al dente. Drain, cover to keep moist and set aside.  Mix deviled ham, butter, mushrooms, black olives, grated cheese and parsley flakes. Stuff shells.

To serve now, pour sauce into a large skillet and arrange shells in it. Spoon sauce over shells. Cover and heat gently. Plate shells and cover with sauce. 

To serve later, divide shells and sauce into right-size batches and freeze. In camp, thaw and heat. Serves 8.

VEGETARIAN RECIPE OF THE WEEK

Potato Mushroom Chowder

Buy as many different kinds of mushrooms as possible and supplement with canned if necessary.

1 pound mixed fresh mushrooms, chopped

2 cups diced potatoes

Large onion, diced

1 cup chopped celery

Medium carrot, peeled and diced

3 cups water, divided

2 tablespoons flour

1 teaspoon salt

½ teaspoon pepper

1 cup light cream

Optional: sour cream or grated cheese

Sautè mushrooms in melted butter, gradually stirring in vegetables. Add 2 ½ cups water, cover, reduce heat and simmer until vegetables are tender. Whisk flour, salt and pepper into ½ cup water and stir into soup. When it thickens, add cream and heat through. Do not boil. Optional: top each serving with a dollop of sour cream or a tift of grated cheese. Serves 6.

FATHERS DAY IS JUNE 21:

DADS LIKE TO BE PREPARED 

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BONUS RECIPE 

Mushroom Scones

Serve a mug of soup with buttered scones for a simple supper on your first night out. 

½ cup finely chopped mushrooms

1/4 cup finely chopped onion

Butter or vegetable oil

2 cups self-rising flour

½ stick butter

Milk

Saute' mushrooms and onion in a little butter or oil. Let cool. Drain any excess liquid, Cut butter into self-rising flour until mealy. Add enough milk to make a thick dough. Stir in drained mushrooms. Turn out dough on a floured paper towel. Knead half a dozen times and pat into a circle ½ inch thick.

Score circle into 6 or 8 wedges and bake on a greased cookie sheet at 400 degrees for 12 to 15 minutes until golden. Cut or break into portions and eat warm with butter. 

LIFESAVER SAUCE OF THE WEEK

Tangy Tartar Sauce

    When the fish turns out too dry or you need a change from the same ol' bottled shrimp sauce, whip up this savory sauce.

1 tablespoon vinegar or, if you can manage it, fresh lemon or lime juice

1 tablespoon chopped capers, drained

2 tablespoons chopped, stuffed olives

1 teaspoon dried tarragon

    Mix well and chill.  Makes about 1 1/3 cups sauce. 

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