Equipment Needed

3 sizes saucepans
1 Teflon coated skillet
I also take an electric skillet
Pressure cooker (can also be used as large pan)
1 small & 1- 9"x13" baking pan
cookie sheet (may also use as a tray)
Toaster

Plastic storage bowls
Tea kettle & coffee pot (can also take both electric and regular pots)

Dishes & utensils
paper plates and a couple regular plates
Stainless flatware, can opener, potato peeler, knives, spatula, tongs egg beater or wire whip, measuring cup and spoons. Salt & Pepper

Plastic bags for food and garbage, plastic wrap
Aluminum foil, pans
Paper towels and Kleenex
Campfire cooking equipment

First Aid Kit

Stock your pantry
(suggestions for 2)

Tea, coffee, cocoa
White sugar, Brown sugar, flour

Biscuit mix
Cold cereal
Milk, soymilk, canned milk, dry milk
eggs

bread, crackers, Rusks, flour tortillas, chips
Tomato or grapefruit juice
Cheese, of choice, shredded & block
Macaroni, pasta of choice
Fruit, grapefruit, apples, oranges, lemons, avocados
Vegetables, carrots, cauliflower, celery, onions, potatoes, (I use large bags of Schwan's blends.)
Spices & herbs, parsley, celery, onion, garlic, chili powder, cinnamon, ginger, paprika, chicken bouillon

Can stewed tomatoes, whole tomatoes, green beans, pinto beans, crushed pineapple, tuna, chicken, shrimp, crab,

Peanut butter, jam, syrup
Catsup, mustard, mayonnaise, Worcestershire sauce, lemon juice, vinegar, horseradish, salsa, dill, olive oil, vegetable oil, butter

Frozen fish, chicken, pork, ground beef (From Schwan's) can be used individually as frozen separately)

Nuts, almonds, walnuts, pecans raw, soaked and dried.
Sprouting seeds. These will take the place of fresh greens when your supply gets low. Very nutritious.

cooking oil, 3 Tbsp. milk, 1 Tbsp. dried onions, 1 tsp. celery seed, 1 cup cooked potatoes or frozen, 3 eggs beaten, 1/4 Cup bacon bits.
Heat oil and brown potatoes. Beat eggs with milk & seasonings. Pour over potatoes. Stir to mix & scramble. Add bacon bits.

Breakfast Beans
serves 4

1 can refried beans, 2 Tbsp. hot salsa, 1/4 cup milk,
1/2 cup Cheddar Cheese (shredded)
Combine ingredients except cheese and mix well. Heat for about 10 minutes. Stir. Sprinkle with cheese. Cover, turn off heat and let stand until cheese melts.

Cold Cereal Treats
from Easy RV Recipes

1 cup rice cereal, 2 Tbsp. sunflower seeds, 1/2 cup yogurt, fruit flavored orange lemon or your choice

1 cup Granola cereal, 1/2 cup applesauce

1 cup granola cereal, 1/2 cup applesauce, 1/4 cup plain yogurt.

Mix the cereal with other ingredients and eat at once.

Ire Proch
Mama's Buckwheat Pancakes
Quick Quiches
Egg Casserole
Dry Cocoa Mix
Sausage Bread

1# lean Hamburger

1 pkg. Taco seasoning
3/4 Cup water
3-4 cups shredded lettuce
2 tomatoes, finely chopped
1 cup cheddar cheese (shredded)
1 cup salsa mild or hot
Tortilla chips
Brown hamburger in skillet & drain grease. Add taco seasoning and mix well. Stir in water and simmer about 10 minutes, stirring as mixture thickens. Place lettuce in large bowl, layer with hamburger, tomatoes, and cheese. Pour salsa over salad and serve with tortilla chips.
Optional additions:
If avocado (mashed like Guacamole) is available; this is great on top. Some people like to add sour cream.

I often put into our individual bowls and there will be no left over.

Cucumber Salad with Yogurt

Egg-Free Tofu

MODERN "SLAW"

1/2 medium cabbage, chopped
1 avocado
1 tomato, chopped
1/4 Cup Olive oil
Juice of 1 lemon

Mix together. Avocado, oil and lemon
become wonderful 'dressing'.

This is really good, simple and easy.
by Pamela Johnston

See other Salads

Tools needed
For fire pits

10 inch cast iron skillet with cover

2-3 quart cast iron pot
Tongs and mitts or hot pads
aluminum foil
plastic bottle for water for fire
We carry a propane stove for outdoor cooking
Many items can be prepared on top of the picnic table while others are being cooked in the pit.

Hot Tuna Sandwiches
Put tuna in bowl and mix with 1 Tbsp. sweet pickle relish, 3 Tbsp. soft cheese spread, 1/4 cup mayonnaise. Mix and spread on hamburger bun. Wrap in foil and cook over campfire 5-8 minutes on each side.

Toasted Marshmallows & Gingersnaps
Toast marshmallows and sandwich between two gingersnaps.

Campfire Chili Stew

1 can roast beef & gravy 12 oz.
1 can whole potatoes, drain
1 can whole mushrooms, drain
1 can stewed tomatoes, 16 oz
1 tsp. celery flakes, 1½ tsp. chili powder
Divide meat, potatoes, mushrooms into 4 servings on aluminum foil. Mix tomatoes with rest of ingredients and pour over packets. Fold foil making double seams down middle and on ends. Roast over coals 15 minutes until hot through.

Zucchini Cheesy Medley

Lemon Shrimp Ravioli Toss
Quick & serves 1 or 2

White Sauce Powder Mix
White Sauce Mix Recipe By : 
Frugal Cooking author Marenda Babcock 
4 cups Instant Powdered Milk 
2 cups Flour 
4 teaspoons Salt 
2 cups Butter -- (4 sticks) 
This batch makes about 12 -one cup servings. Each one cup serving costs 16 cent s. This batch will fit very snugly in a 3# empty shortening can. 1 keep this stored in the refrigerator because I don't use this as quickly as some of my mixes that I make and it does have butter in it. I keep this recipe taped to the can. Then I cover the recipe on the can with clear contact paper making it easy to wipe off .
 For each one cup serving of white sauce mix. 1/2 c. White Sauce Mix 1 c. cool water Heat to boiling. [If using natural flavorings, beef, chicken or turkey, take drippings including fat and put in cup or bowl and put in freezer until fat rises to the top and hardens. Remove from freezer and discard fat that has floated to the top. (To speed up the fat hardening process add an ice cube to the drippings before putting in the freezer.)] Some of the drippings may then be added to the above white sauce. These drippings can be very strong in flavor. I would add only 1 tablespoon at a time until you get the desired flavor. If you don't have any natural drippings available then use the following  substitutes. 

For each one cup serving above add 1/2 teaspoon of chicken or beef soup base. Be careful because these can be very high in salt. To make a bee f gravy that is darker in color you may need to add a teaspoon of kitchen bouquet . 

Potato Onion Bake
Cut potato in half the long way & put back together with onion and butter in middle. Wrap tightly in foil and roast in hot coals 45 minutes to an hour. Turn often. Potato is done if feels soft when pressed with tongs.
Each person should have 1 potato, 1 slice onion, 1/2 Tbsp. butter

Potatoes in a Pouch
Slice or dice 1 small potato into a piece of aluminum foil (10-12"). Dot with 1/2 T. butter, 1 slice cheese and sprinkle with paprika. Fold double seam and fold on ends before placing on coals turning with tongs for about 45 minutes. Serve in pouch and save dishes.

Camper's Stew
1 pkg. beef gravy mix, 1# stew meat in bite size pieces, 1 Tbsp. meat tenderizer, 3 potatoes, peeled and diced, 4 small whole white onions,4 carrots thinly sliced, 1 tsp. each celery seed & pepper.
Prepare gravy according to instructions. Sprinkle meat with tenderizer. Divide meat and veggies into 4 servings on heavy aluminum foil (12x14"). Place in packets making flat and pour gravy over adding spices. Fold up ends in double fold. Roast over hot coals 1-1½hours.
Turn often with tongs. Serve in packet.

Basic White Sauce Mix
2 1/3 C. enough for 8 C white sauce
My Dad shared this with me from his Reader's Digest Cookbook.

1 1/3 C. nonfat dry milk
1 C. white flour
2 tsp. salt
1 tsp. white pepper

Combine all ingredients and save in a pint size jar.  This should be kept in a cool dark place for up to 3 months.  This will make enough for 8 cups of white sauce.

For Traveling I multiply the ingredients by 3 and save to a large plastic peanut jar for easy transport and use.  

Cheese Sauce
Prepare white sauce as directed above.

Mix into sauce, 2 tsp. Dijon mustard, 1/8 tsp. cayenne, and 1 Cup of shredded White Cheddar or Swiss cheese, Or grated Parmesan.

Stir over low heat until cheese melts.  Serve over cauliflower, potatoes, cabbage, Brussels sprouts or broccoli.

Curry Sauce
Prepare basic sauce and add 2 tsp. curry powder.  Just before serving add 1 T. lemon juice and 1/8 t. cayenne.  This is good over any green or yellow vegetables or grilled fish or chicken.

Parsley Herb Sauce

Prepare basic sauce and add 1/4 cup minced parsley, dill, or any fresh herb.

Dried herbs might be 1 T. parsley, 1 tsp. dill weed, thyme, marjoram, tarragon or basil.

Mustard Sauce

To basic sauce add 2 T. Dijon mustard and serve over greens or fish.

Lunches
Enchilada Hot Dish
serves 4-6

1# hamburger
1C. Cheddar Cheese (shredded)
1 Tbsp. minced dried onions
2 Cups tomatoes canned
1 8 oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. each celery flakes, chicken bouillon
1 bag corn chips 16 oz.

Brown hamburger. Drain grease. Add onions and mix together. Dice tomatoes and add to sauce with all other spices and herbs. Add to hamburger. Simmer 5 minutes.
Place half the meat mixture into baking pan and cover with half the chips and cheese. Repeat layering ending with cheese.
Bake 350º for 35 minutes.

Baked Tortilla Hot Dish
serves 4-6

1 # hamburger or ground turkey browned, drained
6 flour tortillas (medium)
1½ C. Sour Cream
1 can diced chilies 4 oz.
1 16 oz. can stewed tomatoes
1 can tomato sauce 8 oz.
2 Tbsp. minced dried onion (or fresh)
2 Tbsp. chili powder
¼ tsp. garlic powder
1 tsp. each celery seed and instant dried chicken broth
Mix together tomatoes, chilies, & spices with browned meat and simmer 10 minutes. Place 1/3 the mixture in baking pan, place 3 tortillas over top, sprinkle with cheese. Now repeat layering until cheese is last on top.
Bake 375º for 45 minutes. Serve with Sour Cream on top.

Meatball Soup
serves 6

1 # ground meat, hamburger or turkey
Mix ground meat with 1 tsp. celery flakes, 1 Tbsp. dried oinion and make into bite size balls. (I use Schwan's meatballs)
Brown balls and drain off any grease. Add:
2 cups water mixed with
4 cups tomato juice
1½ Tbsp. instant chicken bouillon
1 can creamed corn
1/2 tsp. each oregano, cumin, garlic powder
1/2 Cup instant rice
Simmer uncovered 30 minutes.

Mother's Bar B Ques Sandwiches

Quick Easy Casserole

Broccoli Cheese Quiche

Stovetop Almond Rice Pilaf

2 ½# chicken breasts
2 tsp. butter
½ tsp. salt, ¼ tsp. pepper
Lemon juice and parsley

Preheat oven to 425º. Split chicken breasts and remove skin. Place in ungreased baking pan. Spread butter over. Sprinkle with salt & pepper. Drizzle lemon juice. Bake uncovered 35-45 minutes until tender. Sprinkle with snipped parsley. 225 calories per serving.

Hawaiian Chicken Salad
Serves 3

1 16oz. can chunk pineapple (juice packed)
1½ Cup cubed chicken
1 Cup celery
1 Cup halved green grapes, seedless
1/2 Cup chopped walnuts
1/4 Cup orange juice
Salt to taste.
Combine and Toss. 386 calories per serving

Poached Fish
Serves 2

8 oz. halibut, cod, snapper, blue hake
1 Tbsp. lemon juice
Salt & Pepper to taste

1 Cup water
Combine water & lemon juice in skillet. Place rack in skillet. Season fish and place on rack. Cover. Cook until fish is tender for about 10 minutes.

calories 67 per serving

Skillet Zucchini
serves 2
Place 2 zucchinis, sliced into 1/2" rounds in bottom of skillet. Top with 2 sliced tomatoes and 1/4 cup chopped onion. Cover and cook over low heat until tender. Top with grated cheeses (1 oz each of Cheddar and Mozzarella, grated) Leave lid off and turn heat to medium and cook until moisture evaporates.

225 calories

Sesame Green Beans

Orange Topped Chops

Crispy Chicken Bake

Roasted Red Potatoes

1 C plain yogurt

2½ T honey

½ tsp. poppy seeds
½ tsp. grated lemon peel
½ tsp. lemon juice

Whisk together all ingredients.  Serve over Berries or Gingerbread. Great and Quick!

Find Other Desserts:

Easy No Bake Bars

Cocoa Mousse

Quick Coconut Cream Pie

Easy Crunch Cookie for Travelers (using cake mix)

Simple Cake Mix Cookie

Nutty Cracker Delights

Peanut butter Fudge

Raisin Squares

Bring tempeh, water, Tamari, and garlic to a boil in a saucepan. 
Cover and simmer 10 minutes. Remove tempeh and reserve 
marinade for another use. Heat oil in a skillet over medium heat. 
Pan-fry tempeh about 2 minutes on each side, 
or until golden brown. Remove from pan and set aside. 
Place broccoli and bell pepper in a steamer basket 
with 1" of water and steam for 3-4 minutes. 
Remove basket from pot 
and rinse vegetables under cold water to stop the cooking process.
 Broccoli should be bright green. 

Make Chutney Dressing by 
placing tofu, honey, water, 
oil, garlic, red pepper and Curry in a blender or food processor
 and blend until smooth. 
Add Chutney and pulse-blend until just mixed. 
Place tempeh, broccoli and cranberries
 in a serving bowl and add dressing. Toss to mix well. Chill. 

Recipes

Share your ideas for RV cooking.

email Judy