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Cook Easy, Quick Meals for Camping and RV Trips

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 Cauliflower Curry

    Serve this as a vegetarian main dish or a tangy side dish to go with a bland meal. Make it in a skillet or saucepan on any camp stove or campfire.


4 to 6 cups cauliflower florets
3 waxy potatoes, such a Yukon Gold
½ stick butter
1 tablespoon curry powder
3 tablespoons water or white wine
Salt to taste
1/4 to ½  cup finely chopped cilantro
Sour cream

    Prepare cauliflower. Scrub and dice the potatoes. In a large skillet or wide-bottom saucepan, melt the butter and stir in curry powder until it’s fragrant. Stir in vegetables to coat well.  Drizzle with water or white wine. Cover the skillet and cook over low heat until vegetables are tender. Fold in minced cilantro and serve.  Pass the sour cream. Serves 4 as a main dish, 6 as a side dish.

Tips for the Camp Cook

     *Bring extra food for insurance. Each week see a recipes that is made 100% with stow-able ingredients at  Https://

* Cook and drain carrots and fold in a little sugar and horseradish. Butter optional. This is a good way to wake up canned carrots.

    * If you are cooking a lot of sausage links, put a skewer through four or five and you won’t have to turn them one at a time.

* Add a little powdered milk to the flour mixture when coating chicken for frying. Chicken will brown faster.



Be Prepared in camping means readiness for many emergencies,  from running out of food or water or money to a “shelter in place” or “mandatory evacuation” order. Survival Food Handbook is written just for campers and boaters who have limited storage space. Make every ounce, dollar and cubic inch count. Kindle or paperback    





Beef-Bottom  Pizza

    This skillet pizza makes a meaty, one dish  meal on the stove top, grate or grill. There is no bread crust, making it ideal for low-carb diets. I carry disposable plastic kitchen gloves to use when hand mixing recipes like this one. 


1 egg
1/4 cup soy sauce
1/3 cup minute oats
12 to 16 ounces lean ground beef
Small can mushroom pieces, drained
1 teaspoon Italian seasoning
½ cup tomato sauce
6 to 8 slices pepperoni, cut up
Grated mozzarella cheese

    In a medium bowl beat the egg and soy sauce. Stir in mushrooms, oats, and some of the  Italian seasoning.  Mix in ground beef until everything is well mixed.
    Lightly spray a 12-inch skillet with nonstick spray.  Press mixture into the cold pan in an even layer to form a crust with a little rim.
    Spread with tomato sauce, leaving a half-inch border around  the edges. Arrange mushrooms and pepperoni. Sprinkle with Italian seasoning. Cover and cook over low-medium heat until meat is done through. Sprinkle with cheese and return to the heat until it melts.. Cut in wedges. Serves 6.

Campground Potluck Recipe of the Week

Sweet Bulgur Salad

    Drain the fruit well and save the juice to make rum punch.

½ cup bulgur
1 tablespoon diced,  dried onions
3/4 cup boiling water
14.5-ounce can fruit salad, diced peaches or gooseberries
½ cup diced water chestnuts, drained
½ teaspoon dried tarragon or dried dillweed
½ cup coarsely chopped pecans
2 tablespoons raspberry vinegar
1 tablespoon olive oil
Salt, pepper

    Put  bulgur and onions in a bowl. Add boiling water, cover and let steep 30 minutes.   Fold in remaining ingredients. Season to taste. Serves two or three as a main dish salad or pile it into four melon halves and serve four.
Cook’s note:  Save a thermos of hot water from your breakfast fire if you don’t want to fire up a burner later for this recipe.

Bonus Recipe
Sunset Skillet Supper

    The bacon and ham may provide all the salt needed. Add salt only to taste.

2 slices bacon, cut up
16-ounce package shredded cabbage for coleslaw
Small package matchstick carrots
1 Granny Smith apple, cored and diced
2 large redskin potatoes, scrubbed and diced
16-ounce canned ham, diced
½ cup dry white wine
2 teaspoons caraway seeds
Freshly ground pepper to taste

    In a large skillet or Dutch oven fry out the bacon until it’s crisp, gradually stirring in  apple and vegetables. Stir in ham, wine and caraway seeds.  Cover and cook over low heat until vegetables are tender. Spoon onto six plates and pass the pepper mill.

Sausage Cornbread

    Wrap and freeze squares of this meaty meal in wax paper to heat later in the microwave or in foil to thaw and heat over the campfire. Or just throw it a  in your day pack and take off down the trail. It will be thawed by lunch time. Try difference bulk sausages,  from Italian to venison, pork or turkey sausage, hot, mild or medium. 

1 pound sausage, fried out and drained of excess fat
Large onion, diced fine
2 eggs
1/3 cup vegetable oil or soft butter
14.5-ounce can cream style corn
1 ½ cups self-rising cornmeal
8-ounce package shredded cheese
Optional: Fold into batter small jar diced pimentos, drained,  or small can diced chilies, drained

    Grease a 9 X 13-inch baking [pan and set the oven to 425 degrees. Fry out the sausage with onion until sausage is no longer pink and onion is soft.. Spoon off and discard excess fat but leave some for flavor.
    In a bowl whisk eggs with oil or butter, adding creamed corn, then the cornmeal. Fold in sausage and shredded cheese with pimento or chilies. Bake 35-40 minutes or until it tests done with a cake tester. Cool 10 minutes in the pan, then cut in squares. Cool completely,  wrap in individual servings and freeze. After thawing, heat and eat or keep refrigerated.



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