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Camp Cooking Quick and Delicious

Blog copyright Janet Groene 2022. To ask about placing your ad on all 6 Groene sites for one year, one low rate, email janetgroene at

Forget the depression, inflation, COVID and politics and go camping with delicious, do-able, affordable recipes like these.

Recipes for the woods or on wheels

Camping and RV Recipe of the Week
Wild  Rice Burgers for Two
    Pecan meal is inexpensive, full of flavor and it is a versatile shortcut ingredient to add to burgers, batters, desserts and  smoothies. 


 2 eggs or equivalent in Egg Beaters
 1 1/2 cups cooked and drained wild rice
1/4 cup each bread crumbs and pecan meal
½ teaspoon garlic salt
1 tablespoon soy sauce
Small can mushroom stems and pieces, well drained
Oil for frying

    In a bowl, whisk eggs. Mix in everything else and form into patties. Fry on both sides in hot oil until crispy brown. Serves 2. 
Campground Potluck Recipe of the Week
Secret Ingredient Creamed Corn

    No,  this version doesn’t take a box of cornbread mix. Bring a spoon or ice cream scoop to the potluck to serve this affordable side dish.

½ stick butter
2 tablespoons flour
1 tablespoon brown sugar
½ teaspoon ground nutmeg
1 can whole kernel corn with juice
2 cans, 15 ounces each, cream style corn
8-ounce carton heavy whipping cream
1/3 cup freshly grated Parmesan cheese

    In a large saucepan melt butter and stir in flour, sugar and nutmeg. Add water to the juice from the canned corn to make 1/2 cup liquid. Stir liquid into butter and flour over medium heat until a thick sauce is formed. Stir in cream style corn and cream and keep stirring just until it’s heated through.  Turn off heat and stir in cheese. Serve hot. Serves 12 to 14. 

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Tips for the Camp Cook

    * Before adding tomato-based food to a plastic storage container, spray it with nonstick pan spray to avoid stains. To remove stains,  soak in a basin of very hot water with dishwasher detergent. Use rubber gloves when handling this very harsh brew.

    * To serve chili or stew under a bread blanket, make a batter of 1 cup self-rising flour, two cups milk and two eggs. Heat a skillet of chili or stew.  Drizzle batter over top.  Bake uncovered in the oven or in a covered skillet on the stove top  until batter is firm and springy to the touch.  (If cooked on the stove-top, the top will not brown. Sprinkle with a little grated cheese if you wish.)

    * If hot juices spill, they soak into fabric oven mitts and burn your hands. Silicone oven mitts are leakproof and heatproof to 450 degrees. I like these extra long gloves . with quilted lining,
The Only Recipe You’ll Ever Need  
Fried Rice Master Recipe

    Vary the additions from here to Sunday and you’ll have a new, stove-top dish every day depending on what the budget, the garden and the pantry allows.

2 cups finely chopped vegetables (mostly onion plus smaller amounts of green and red pepper, celery, carrot, parsnip, turnip, jicama, scallion, okra, cabbage, chayote)
1/4 cup bacon fat, vegetable oil, butter, schmaltz, lard or shortening
3 cups cooked rice (instant, boil-in-the bag, steamed or boiled long grain, short grain or  brown, wild rice
2 cups finely chopped cooked meat or poultry, or cooked or canned seafood, or broken nuts or diced firm tofu or chopped cooked eggs
Salt, pepper to taste
Optional toppings: hot sauce, sriracha, shredded cheese, sesame seeds, minced parsley or cilantro, chopped scallions

    In a skillet or wok, sizzle vegetables in hot fat. Stir in rice and remaining ingredients of choice and serve hot. Pass the soy sauce or sriracha bottles. Serves 4 to 6

Mexican Lasagna

10-ounce can or jar of mild or medium salsa
8-ounce can tomato sauce
6 no-boil lasagna noodles
2 cups cooked rice
1 can pinto beans, drained and rinsed
1 cup ricotta cheese
2 eggs
2 teaspoons Tex-Mex seasoning, your own* or store-bought
About 1 cup shredded Monterey Jack cheese

*  To make your own Tex-Mex seasoning: 1 tablespoon each chili powder, paprika, ground cumin and garlic powder + 1 teaspoon each ground black pepper and oregano. Combine well and keep cool and dry.

    Grease a 9 X 13-inch casserole. In a bowl mix salsa and tomato sauce. Spread about a cup of it in the casserole. Top with three lasagna noodles.
    In another bowl beat eggs , then and mix in rice, pinto beans, ricotta and 2 teaspoons Tex-Mex seasoning. Spread evenly over noodles. Top with remaining three noodles and the remaining salsa mixture. Cover with foil and bake at 350 degrees 30-40 minutes. Remove foil, sprinkle with shredded cheese, which will lmelt. Let cool completely. Wrap and freeze the entire pan for future warm-ups in camp. Or chill now, cut in squares, wrap individuall and freeze.   Makes 6 portions.
    In camp, thaw lasagna and warm up in the oven, microwave, wrapped in foil over the campfire or in a covered nonstick skillet over low-medium heat.



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