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Quick Camping, Glamping & RV Cooking

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Camp and RV Recipe of the Week
Slow Cooker Stew

    Remember the old recipe for “five-hour” stew that was baked in the oven? Here’s an updated, shortcut, fuel-saving version. The soup mix is all the seasoning needed, so don’t add salt.



20-ounce package meatballs, thawed
20-ounce package vegetables for stew, thawed
1 1/2 cups water
28-ounce can diced tomatoes
1 packet dry onion soup mix
1/3 cup minute tapioca
½ cup dry red wine (optional)

    Lightly spray a slow cooker and add all ingredients. Stir well, then cook 6 to 8 hours on Low or 4 hours on High, stirring once if you get around to it. When it’s done, stir in wine if using. Serves 5 to 6.  

Stovetop or campfire method: Stir the first five ingredients in a large pot. Bring to a boil, reduce heat, cover and cook until stew vegetable are tender. Stir in tapioca and continue cooking until tapioca is transparent. Add wine, heat well and serve. Serves 5 to 6. 

Flicker Stew


     Take one burner or campfire, one pot and a few minutes to make this
backwoods stew. There is no need to brown the ground meat beef first.
It’s flicked off a spoon by little bits into boiling water, bringing all
its goodness into a rich broth. The recipe can be varied from here to
Sunday by using different shapes of pasta and different ground meats or
poultry each time. Throw in vegetables ad lib  and season it to a


2 cups water
2 beef bouillon cubes
1 teaspoon each onion powder, garlic granules
½ teaspoon ground ginger
20-ounce package lean ground beef (90-93% lean)
6-ounce can tomato paste
4 cups water
2  cups small pasta such as dilatini
Salt, pepper 

 Bring 2 cups water to a boil and stir in bouillon, onion powder,
garlic and ginger. Keep water at a boil and use two teaspoons to flick
ground beef into the boiling water in small bits. When all meat has been
added and is no longer pink, add 4 cups water plus tomato paste and 
bring to a boil. Stir in pasta and cook until tender. Adjust seasonings
and serve. 


Don’t Be Caught Out There

 During a Food Emergency

     Survival Food Handbook is a shopping list, how-to list and a cookbook for campers and boaters who have limited storage space for emergency rations. Covered are emergencies such as supply issues, cooking on short water rations, short of fuel, fridge failure.


Camp Cook Tips

    * Spread a skillet with an inch of salsa, sausage gravy, spaghetti sauce or cheese sauce. Heat to a gentle simmer, make indentations and poach eggs. Serve with sauce.

    * Make Poor Man’s Steaks. Ask the butcher for coarse-grind ground beef (also called chili grind). Season, form patties, dip in bread crumbs and fry in an oiled skillet until crusty outside and well done inside.

    * Cook a package of rice and wild rice mix according to package directions. Then mash in a can of whole berry cranberry sauce. Heat through.  It’s a sweet and colorful side dish.

        * To soften tortillas, add a few drops of water to the skillet, then fry gently until pliable.
Campground Potluck Recipe of the Week
Buttered Spaghetti

    I recently attended a potluck where I found that this dish was more popular than potato dishes. Bring a spaghetti claw for easy serving.



16-ounce package spaghetti
6 cups water
2 tablespoons powdered chicken bouillon (such as Knorr Pollo)
1 stick butter, cut up
Fresh minced parsley or dried parsley flakes

    Bring water to a boil and stir in bouillon and spaghetti. When spaghetti is tender, drain any excess broth (but mixture should be moist). Stir in butter and fold in parsley to taste. Serves 8.




    Bag all ingredients for a few dishes and keep them together in the grub box. To make posole: In a small snack bag seal the bouillon, garlic powder, bay leaf and chili powder. Put it in a large bag with the canned ham and hominy. Bags can be reused many times. 



Where are all the campsites? See breaking news each week about CAMPGROUNDS, THE NEW NORMAL at 

    This ancient soup from the American Southwest is traditionally made with bony pork parts that are stewed for hours. Here’s our shortcut version.

4 cups water
2 teaspoons chicken flavor powdered bouillon
1 teaspoon garlic powder pr granules
1 bay leaf
Small can chunk ham, broken up
20-ounce can hominy, drained
1 teaspoon chili powder


    Bring water to a boil and stir in bag of seasoning ingredients. Stir in remaining ingredients and simmer at least 5 minutes to blend flavors. Discard bay leaf and serve. Serves 3 to 4. 




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