Wonderful location, good management

This SP is located where the Potomac runs into the Chesapeake Bay, so it can be buggy. That's the negative. The positives are a great little beach area, fishing pier, lighthouse which is open some weekends, 6 campgrounds which vary in services from cabins to no services and FHU. TV reception if negligible, but satellite works fine if you can avoid the trees. Lots of deer in the park. Nice bath houses, which are being updated. FHU campground has no bath house. Lots of ranger activity and the Nature Center is great. Boat ramp available and canoe rentals at nature center and park store.

We stayed here in a 5th Wheel.

New Campground Added with amenities and cabins

Natural Tunnel SP has added a new campground - Lover's Leap Campground and has added a new bath house with individual shower rooms. They have added a laundry, also. Each site is large gravel/pea gravel with fire pit and cooking table, picnic table and 20, 30 or 50 amp electric and water. There is no sewer, but there is a dump station. Sites can accommodate up to 38 ft according to their website, but they are about 60' long.

We stayed here in a Travel Trailer.

Volunteer Campers (Tennessee) Camping Event (Apr 29-May1)

The Volunteer Campers will be having a camping event at Smoky Bear Campground in Cosby, TN - outside Gatlinburg and Pigeon Forge this coming weekend. Rate is $35/night with full hookups.

Visit us at: www.volunteercampers.forumotion.net

Re: Looking for one pot meals...........

I use my crock pot in my TT. It is wonderful - put something on before we go out for the day and when we return, it is ready and waiting for us.

I usually will serve whatever over either noodles or rice and I make that up ahead of time and put in the fridge or cooler. You can even freeze them at home and put in the cooler and by the time you get ready to fix dinner the next day, they are thawed out.

1. I will make a beef stroganoff with sliced steak (pre-sliced at home and can be browned if you want, then frozen in container), mushrooms (also pre-sliced at home - don't freeze), cream or mushroom soup, a splash of red wine, onions, garlic, salt and pepper and cook 4-6 hrs on low heat. When it is ready to be served, I will add 1/2 cup of sour cream. I serve this over noodles.

2. I also make an indian curry chicken using 3 chicken breast fillets cut into bite size pieces (I have also used whole boned chicken thighs), 1 can cream of chicken soup, 1/2 can water, one package dried cranberries, package dried apples, 1 Tablespoon of curry powder, or to taste, salt and pepper. For variations, I have added raisins, mangos and other dried fruits. Put 1/2 chicken in crockpot, then layer fruit, another layer of chicken, then fruit. In a bowl, mix soup, water and curry powder, then spoon into crockpot. Cook 6-8 hrs on low or 4 hours on high. I serve this over rice.

3. Breakfast pot - Combine 1/2 bag frozen shredded hashbrowns, 1 can cream of chicken soup, 1/4 cup water, 1 small onion chopped fine, 1/2 to 1 lb sausage (cooked and crumbled) into a bowl and mix well. Spoon 3-4 spoonfuls into crockpot, then crack an egg and place on top, then repeat using how ever many eggs you would like and the number of people you are serving. Make sure an egg is NOT on top. Cover and cook on low overnight. You will wake to a great smelling/tasting breakfast to serve.



I use these on most camping trips, especially in early spring and when it starts getting cooler in the fall. With the crockpot and my dutch oven, I fix very little using my stove in the TT. I also have an electric skillet that I take and use outside, especially if I am cooking bacon or sausage. I just can't get the smell out of the TT if it's cooked in there.