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Camping & RV Meals, Menus and Means

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Camp and RV Recipe of the Week
Fruit ‘n Cheese Salad 

    This sweet ‘n tangy, protein-rich mixture is easy to serve and eat. Put a scoop on a bed of shredded lettuce and eat it with a fork, or serve it in lettuce wraps,   tortillas or ice cream cones.  Save juices from the fruit to make punch.

16-ounce package grated Cheddar cheese
20-ounce can crushed pineapple, drained
2 to 3 ripe bananas, diced
½ cup golden raisins
½ cup broken walnuts or pecans
Bottled citrus vinaigrette to taste

    Fold everything together and add vinaigrette very sparingly to taste. Serve at once or hold the bananas. Chill, then fold in bananas just before serving. 



Whether you’re at home or away, it’s important these days to be prepared for a sudden emergency, delay, evacuation, quarantine.  Survival Food Handbook is written for camping and boating, anywhere stowage space is limited. Chapters cover tips, provisioning lists,  water and fuel emergencies,  what to do if the fridge fails. Kindle or paperback.


Campground Potluck Recipe of the Week
Mexicorn Egg Salad


  Is it a salad or a
cold vegetarian  main dish?  Ideal for the potluck table, this tasty,
affordable recipe is easily doubled. Canned corn with red and green
peppers, (such as Mexicorn)  adds bulk and color to the same ol’ egg
salad while Fritos provide the crunch. Skip boiling and peeling eggs and
cook them this way.

1 tablespoon canola oil
1 tablespoon butter
2 tablespoons minced onion (optional)
6 to 8 eggs
2 tablespoons water
1/2 teaspoon each salt, pepper, dried cumin
10-ounce can whole kernel corn with red and green pepper, drained
Mayonnaise or Miracle Whip

Just before serving, fold in 2 cups Fritos

    In a large, nonstick skillet, melt butter and oil while you whisk eggs with water and seasonings. Add onion and eggs to the hot skillet. Cover, reduce heat and cook until eggs set. Slide eggs out of the skillet to a cutting board. Cool and chop. In a bowl, combine chopped eggs with the drained corn and enough mayonnaise to moisten and bind the mixture.  Just before serving, fold in Fritos.
    An easy way to serve egg salad is with an ice cream scoop.   

Tips for the Camp Cook

    * Peel hard-boiled eggs before they are cooked? Break eggs into a boilable bag, lower into actively simmering water and cook until eggs set. When they are cool enough, turn eggs out of the bag and chop.

*  Red Flannel Hash is  a way to get extra vegetable into a meat-and-potatoes family. Add chopped, cooked or canned beets to homemade or canned hash.It’s an easy skillet meal and a way to get extra vegetables into a meat-and-potatoes meal.

    * Make cherry Jello with 1 cup boiling water, then 1 cup cold cherry cola.   

* With this portable ice maker you can make ice in camp and  fill the ice chest as needed. It’s the ideal gift for any camper or boater. Handy too for the patio or man cave. Http://



    Janet Groene’s Cooking Aboard Your RV contains more than 250 recipes plus tips for the RV cook. Save mess, stress, water and space while producing real meals for the camping crew.  Amazon can send it to your entire gift list for you. 




    Cut this moist, firm quickbread in cubes to serve as poppers. For breakfast, slice and butter it, then brown in a skillet until it’s crispy and slather with fruited yogurt. Or slice and serve as a bread with a mug of soup to make a light supper.

Whole Meal Quick Bread

    Grease two loaf pans and set the oven to 350 degrees.

2 cups flour
1 cup whole wheat flour
1 cup sugar
1 tablespoon cinnamon, apple pie spice or pumpkin pie spice
1 teaspoon each salt, baking soda and baking powder

    Combine these dry ingredients in a bowl or bag and set aside.

3 eggs
1 tablespoon water
1 cup applesauce, pumpkin puree or pureed fruit such as pears, peaches or prunes

    Whisk wet ingredients and stir in dry ingredients. If mixture become too stiff, add another tablespoon of water. However, batter should be quite thick.

Fold in:
2 cups drained, shredded carrots, canned beets, yellow squash, zucchini or sweet onion
1 tablespoon flavoring such as vanilla, butter rum, orange or lemon extract
1 cup raisins (optional)

    Put batter in the loaf pans and bake 50-55 minutes, or until it tests done with a toothpick. Cool completely on racks, then wrap and freeze. To eat sooner, cool, wrap and let set for a few hours for easier slicing.

For tips on the RV lifestyle plus fresh updates of campground comings and goings (some will open until 2023) see our “insider” news at

See Janet Groene’s Pantry Recipe of the Week, no fresh foods required. It’s ideal for lazy days and a help in planning your emergency shelf. 




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