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Let’s Throw a Party!
Remember when you could give a party for 20 people in your dorm room? Playing hostess at your campsite is a snap by comparison. Here’s how to have a whale of a party in a sardine-size space.
* First, check campground regulations. Non-registered guests are probably not allowed in the camping area. Observe campground quiet hours and rules regarding alcohol.
* Hanging or attaching ANYthing on trees may not be allowed and you may not be permitted to bring your own firewood.
* Make reservations well in advance to get your group’s campsites as close together as possible. You’ll also need a reservation if you want to use the clubhouse or picnic pavilion. These are usually booked weeks, even months in advance.
* Round up extra camp chairs, disposable dinnerware and lots of trash bags. I love these collapsable trash bins. Line them with disposable trash bags to use over and over. At the party, have one for recyclables, another for general trash.
* Bring lots of coolers, lots of ice. Aluminum cans or plastic bottles are lightest to carry and easiest to serve, chill, recycle.
* Extra tarps and sun flies don’t take up any storage space. They’re easily rigged to provide extra shade.
* Set up several self-serve stations around the campsite for drinks and food so guests don’t all cluster in one spot. Have several trash stations around the site too.
* Try to keep everything outdoors if possible. Guests who want to help can be stationed outside the door while you hand down dishes from the RV.
* To make maxi use of a mini oven, buy foil casseroles in the largest size that will fit. Safety note: disposable foil pans are heavy and floppy. Put them on a cookie sheet for safer handling.
* One way to serve a big crowd is to make nosebag lunches in advance. Use gaily colored paper bags or tie lunches in bandanas, hobo style. (They cost less than a dollar each and they make colorful souvenirs.
* Classy sandwiches easily made in advance might include sharp cheddar on rye with chutney and crisp bacon, cream cheese with jelly on nut bread, or provolone with thinly sliced tomato and sweet onion. Complete the menu with a shiny apple, a packaged brownie and a napkin.
* Platters of finger foods are always good: sliced watermelon, corn dogs, sliders, raw veggies, raw oysters on the half shell, poppers, cookies, cupcakes, chips.
See Janet Groene's smart and shortcut recipes for camping and RV trips at https://campandrvcook.blogspot.com