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Camp Cooking Shortcuts, Sweet and Swift

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Camp and RV Recipe of the Week
Pork ‘n Beans Stew

Our grandparents camped with Campbell’s and VanCamp’s pork ‘n beans. They are still one of the best buys in the supermarket.  

1 pound lean pork, cut in bite size
1 tablespoon flour
½ teaspoon each salt, pepper
2 tablespoons canola oil
2 medium potatoes, scrubbed and diced
Medium green bell pepper, seeded and diced
Medium onion, diced
1 teaspoon powdered chicken bouillon
1 ½ cups water
1/2 cup barbecue sauce
1 or 2 cans pork ‘n beans


pork in a bag with the flour, salt and pepper and shake to coat.
Discard bag and excess flour. Sizzle pork in hot oil over high heat,
gradually stirring in potatoes, pepper and onion. Add bouillon, water 
and barbecue sauce and bring to a boil. Cover, reduce heat and simmer 30
minutes until potatoes are tender. Stir in beans and heat
through. Serves  6.  

 See more of Janet Groene’s galley-ready recipes at Boat Cook.

Are you an RV camper? See tips at Solo Woman RV.



about full-time RV life from start to stop, A to Z, getting in to
getting out. We did it 10 wonderful years, earning a living along the
way . Our book Living Aboard Your RV, 4th Edition,  reveals the good and




Campground Potluck Recipe of the Week
Golden Glow Coleslaw

    Cool and convenient, coleslaw is always a good addition to a campground potluck. This one is delightfully different. The recipe is easily doubled for a big crowd.

10-ounce package coleslaw mix
4-serving packet lemon gelatin dessert mix
1 cup boiling water
½ cup cold water
½ cup mayonnaise
½ cup sour cream or full fat yogurt
1 tablespoon Dijon-style mustard

gelatin dissolves in boiling water, whisk together cold water,
mayonnaise, sour cream or yogurt and mustard.  Add slaw, mix well and
pour  into the serving dish. Chill. When it begins to set, stir again.
 Now is the time to add garnishes on top such as red pepper strips,
chopped pecans or minced parsley. Chill until fully set. Supply a serving
spoon or ice cream scoop for guests to serve themselves at
the potluck.  Serves 8 to 10.





Supply delays. Civil unrest. Mechanical breakdown. Survival Food
is written  for campers and boaters who have limited storage
space. Be prepared with at least 3 days extra supplies for emergencies
when far from home.  Kindle or paperback.



Tutti Fruitti Cold Oven Cake

    No oven needed! Mix up this scrumptious sweet, then pack into any size molds from mini muffin pans to large tin cans for future camping trips. It’s a big recipe,  so doubling it is not recommended. You can vary all ingredients. Use nuts such as chopped pecans, almonds or walnuts and fruits such as candied cherries, raisins, dried plums and snipped dried apricots. Do not use the reviled fruitcake mix that is sold during the holidays. 

10-ounce package marshmallows
1 cup cream or evaporated milk
1 pound  graham crackers, crushed to crumbs
3 ½ pounds chopped nuts, dried and candied fruit, shredded coconut

    Nuke marshmallows and milk until smooth and fold in cracker crumbs, then fruits and nuts. Mix well. Mixture will be very stiff. Work quickly because it gets stiffer as it cools. Pack mixture into containers sprayed with nonstick spray. Chill. It will be ready to eat the next day, or wrap and freeze. 


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