As an Amazon Associate I earn from qualifying purchases from

Cooking Quirks for Quick Camping Meals

Blog copyright Janet Groene 2022, all rights reserved. To donate $10 a year as a voluntary subscription to Groene blogs (also see  use your Paypal account to janetgroene at Thank you.





Camping and RV 

Recipe of the Week
Corned Beef Strombolis


    Corned beef is salty,  so it’s best to buy some or all the other ingredients in low-sodium versions.  Old-fashioned “bully beef” in a can is inexpensive, a little goes a long way, and it keeps forever in your grub box.  It has been a faithful camping companion for centuries.
    Lots of tempting rolls and buns go well with this recipe and you can also use flour tortillas, burrito style. The bundles can me assembled easily in camp or made ahead of time at home, wrapped in foil to heat over the grate and kept  in the fridge or ice chest up to three days. Of course you can also eat them cold in a pinch. 

8  buns, lightly buttered
12-ounce can corned beef
4-ounce package (1 cup)  grated Cheddar cheese
½ cup ketchup
1/4 cup pickle relish

    Scrape excess fat from corned beef and discard. Break up beef with a fork, gradually mixing in cheese, ketchup and relish.  Fill buns and wrap them in foil. Grill over medium heat, turning often, until buns are toasty and filling is gooey. Unwrap carefully (steam is hot!) and eat out of the foil.  

    * To serve a hot dog in a hamburger bun, score  the hot dog partially through every half inch, leaving skin attached. Form into a circle with a strip of bacon as a girdle and fasten with a toothpick. Grill or broil,  remove toothpick and place on a hamburger bun. If you wish, fill the center with grated cheese or warm sauerkraut.

* Maddie J. is a diet coach. She emailed me from Colorado with her suggestion that crisp coleslaw mix or drained, French-cut green beans make a low calorie  base for “serve over” dishes (such as stir-fry or creamed chicken) in place of high-carb rice or noodles.

    * See more recipes for the small galley at Boat Cook.

* To make a quick, high-protein pancake “syrup” whisk one part peanut butter with 1 part Karo syrup (lite or dark). Add cream to taste. 

    *Why do I mix all dry ingredients in a clean bag or bowl? Recipes call for sifting them together for a thorough blending. My shortcut won’t please purists but it saves time and mess. The dry bag or bowl can be reused. 



Put all your eggs in one basket (and all your RV recipes in one book). Janet Groene’s Cooking Aboard Your RV has more than 200 shortcut recipes for the small kitchen to save space, mess, water, cooking fuel, dishwashing. Ideal gift for any RV-er.



Calypso Chicken Casserole

19-ounce can pineapple tidbits
2 packages 12 ounces each, fully cooked chicken  bites (not breaded) OR
2 cans, 10 ounces each, chunk chicken
1 teaspoon cinnamon
½ cup golden raisins
½ cup dried mango, cut up
1/2 cup snipped dried apricots
2 bananas
½ stick butter
Optional: soy sauce


     Butter a heavy skillet or pot. Put dried fruit in a plastic bag and add juice from the pineapple. Set aside.  Cut the bananas in half lengTHwise, then slice or dice. In the skillet pr pot  lightly fold together chicken, pineapple tidbits and sliced bananas. Sprinkle cinnamon over the mixture.  Fold in dried fruits and juice.  Dot with bits of butter, cover and heat over a low/moderate fire until dried fruit is plump. Stir and serve over rice or packaged crisp Cbinese noodles.  Pass the soy sauce.  
    Slow cooker method: Assemble as above and cook 2 hours on Low or 1 hour on High.
    Microwave method: Assemble ingredients in a microware container. Cover tightly and cook 4 to 6 minutes, turning each minute. Let stand, covered, while dried fruit absorbs liquids. 

 When camping do you read in bed after lights out? The Yacht Yenta cozy  e-book mysteries are filled with intrigue, travel and shortcut recipes from Farley Halladay, who cooked on a boat before she became a widow and had to move ashore. Start anywhere in the playful poignant,  six-book series for Kindle, Google Play and other ebook formats.


Spicy Spoon Cake

    All you need is a wooden spoon and a little elbow grease to whip up this unusual spice cake. Wrap and freeze this cake whole or in individual squares to serve as is or with whipped topping, ice cream, frosting or vanilla sauce. This recipe fills a deep 9-inch cake pan. 

Note that it requires no eggs, shortening or milk and it also works with gluten-free cake flour. 


3/4 cup each “lite” mayonnaise and sugar
3/4 cup water and 2 tablespoons “lite” molasses
2 ½ cups flour
1 teaspoon each baking soda and baking powder
2 teaspoons apple pie spice or pumpkin pie spice

    In a large bowl mix mayo and sugar and let stand while you combine the water and molasses in a small container. Put dry ingredients in a clean bag and jostle to mix, then stir into the mayo mixture, adding the molasses mixture as yu go. When batter is evenly mixed and no dry spots remain, put in greased pans and bake at 350 degrees until it’s springy to the touch and pulling slightly away from edges of the pan. 

    Cool, wrap and freeze or cool, cut in squares, wrap individually and freeze. 




We will be happy to hear your thoughts

Leave a reply

Rocky Goat
Enable registration in settings - general
Compare items
  • Total (0)
Shopping cart