Camping and Cooking Go Great Together

Janet Groene's
Country Gravy Casserole

This is a southern breakfast favorite but it’s easy, delicious and affordable for any meal, any time.

Tube of 10 big, buttery biscuits
1 pound lean bulk breakfast sausage
13-ounce can evaporated milk
1/3 cup cornstarch
1-quart carton chicken broth
Salt and pepper to taste

Bake biscuits in a sprayed, 9 X 13-inch casserole. When they are cool, split them and arrange to cover the bottom of the casserole. Overlap if necessary. Set aside.
Fry sausage, crumbling as you go. Whisk together milk and cornstarch with some of the chicken broth. Stir into the hot sausage, gradually adding remaining chicken broth and stirring over medium heat until mixture is thick. Add salt and pepper to taste. Spoon over biscuits and keep hot until serving time.

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

Did you know that Living Aboard Your RV, a guide to the full-time life on wheels, is available in its third edition? Go to http://www.rvbookstore.com/aboard.html


Janet's newest book A Solo Woman's Guide to RVs is available for download in e-book form for only $9.95. Go to http://www.SoloWomanRV.blogspot.com

Corny Good Eating

Janet Groene's Confetti
Corn Salad for a Crowd

If you don’t have space in the ice chest or refrigerator, this affordable, colorful salad marinates nicely at room temperature for several hours without worry about spoilage. Provide a draining spoon for serving. Tip: It’s easier to fill the plastic bag if you set it in a bowl for support.

4 cans, 15 or 16 ounces each, whole kernel corn (about 8 cups)
Small jar (4 ounces) chopped pimento
1 green bell pepper, cut in small dice
1 red sweet pepper, cut in small dice
3 ribs celery, cut in small dice
I bunch scallions, white and light green only, thinly sliced
3/4 cup Italian dressing
Optional: add a handful of finely chopped parsley or cilantro
Drain corn and pimento well and put the corn in a large plastic freezer bag. Add all remaining ingredients, seal and bag and tip it around gently to mix well. Let stand in a cool place several hours for flavors to blend. Empty the bag into a serving bowl. Serves 20.

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

Did you know that Living Aboard Your RV, a guide to the full-time life on wheels, is available in its third edition? Go to http://www.rvbookstore.com/aboard.html

Janet's new book, published at $9.95 in e-book form, is A Solo Woman's Guide to RV's. Go to http://www.SoloWomanRV.blogspot.com


Do you love church potlucks? Go to http://www.ChurchSupper.blogspot.com

RV Cooking Show Visits Great Smoky Mtns Nat'l Park and Makes Southern Corn Casserole

There’s a nip in the air, the warm sun shines down, and across the land leaves have many of us “peeping”. If you haven’t thought of the Great Smoky Mountains National Park as prime leaf-peeping country think again. Located in the Southern Appalachian Mountains – among the oldest mountains in the world – this time of year visitors to the park are treated to a remarkable display as fall moves from the northern reaches to the lower elevations. In fact, the autumn colors typically delight from early October to early November…so , if you are anywhere near the Great Smoky Mountains National Park pop in for a peek. As a primer for your visit or if you can’t make the park just now (it really shines all year long) but would love to hear and see more this RV Cooking Show is for you.



We’ll touch on some of the best loved highlights in the park, the must-sees, and we’ll make a classic southern dish – corn casserole – or as it’s sometimes called in my RV – corn pudding :> Enjoy this episode of the RV Cooking Show. I hope you have as much fun watching it as I did making it.

Happy camping,

Evanne

Win in a Wok

I just posted a great recipe for homemade candy, just in time for Halloween. It saves money, is good for you and provides hands-on fun for the whole family. Go to http://www.ChurchSupper.blogspot.com

Janet Groene's Chicken and Squiggles
This stir-fry comes together quickly in one, big skillet or wok. To make it even easier, fix vegetables and bean sprouts at home, seal in a bag with one or two paper towel and keep them in the ice chest or fridge up to two days.

1 tablespoon vegetable oil
½ red sweet pepper, cut in thin strips
½ green sweet pepper, cut in thin strips
Large stalk celery, trimmed and thinly sliced
1 bunch scallions, trimmed and thinly sliced (white and light green only)
8-ounce package bean sprouts, rinsed and picked over
2 teaspoons minced garlic
12-ounce package cooked chicken strips
2 cups water
2 packets ramen noodles, prepared according to package directions

Soy sauce

Heat oil in a large skillet or wok and stir-fry vegetables and chicken until vegetables are almost crisp-tender. Add water, bring to a boil and add broken up ramen noodles with their seasoning packets. Keep stir-frying over high heat until noodles are tender. Serve in shallow soup plates. Pass soy sauce. Makes 4 big servings.

For more of Janet's recipes to to http://www.CampAndRVCook.blogspot.com


Do you love church socials, potlucks, dinner on the grounds and bake sales? Find great recipes at http://www.ChurchSupper.blogspot.com


For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

RV Cooking Easy Does it

Janet Groene's
Kentucky Hot Brown
Casserole For a Crowd
Nothing compares with the real Kentucky Hot Brown open-face sandwich served at the Brown Hotel in Louisville KY. However, this version is easier to create and serve at campground potlucks.

2 cans, 10 ounces each, chunk turkey
4-ounce bottle or packet real bacon bits (not imitation bacon bits)
2 or 3 ripe tomatoes, trimmed and sliced
1 can condensed cream of chicken soup
½ cup milk
8-ounce package grated Cheddar cheese
1 1/2 cups biscuit mix
Water

Spray a 9 X 13-inch casserole pan with nonstick spray . Set oven for 400 degrees. Break up the turkey and scatter it in an even layer in the casserole, saving any juice for later. Sprinkle with the bacon bits and arrange tomato slices in an even layer. Whisk soup and milk, stir in half the cheese and pour over the tomatoes. Put in oven while you make batter. (About 8 minutes).

In the same bowl whisk the biscuit mix with enough water (including juice from the turkey) to make a thick batter (as for pancakes). Pour batter evenly over the warm casserole and bake at 400 degrees about 30 minutes or until topping is golden and crusty. Sprinkle with remaining cheese, let stand 5 minutes and cut in 12 portions. Keep warm until serving time. Provide a pancake turner for serving.

See more of Janet's recipes at http://www.CampAndRVCook.blogspot,com
For more potluck recipes go to http://www.ChurchSupper.blogspot.com

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

Campground Steak-Out

Janet Groene's Flank Steak Feast
16-ounce flank steak
16-ounce package whole mushrooms
½ cup bottled Italian dressing
1 loaf French bread
Butter or spread
½ cup sour cream
½ cup mayonnaise
2 tablespoons grated Parmesan cheese
4-ounce package blue cheese

Throw the steak and mushrooms in a plastic, zip-top bag with the dressing and marinate in the ice chest or refrigerate overnight, turning occasionally.

1. Drain steak and mushrooms, discard marinade, and grill steak. Grill mushrooms in a grill basket or thread them on skewers to grill until golden brown.
2. Slice and butter the bread and toast it in a nonstick skillet until it’s golden on one side.
3. Mix sour cream, mayo and cheeses. Using two spoons, mound a dollop of cheese spread atop untoasted side of bread. (Save leftover spread to serve on crackers another time.)
4. Slice the steak and arrange on plates with the bread, mushrooms and sliced tomatoes.

See more of Janet's recipes at http://www.CampAndRVCook.blogspot,com

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

RV Cooking Show Tours Annapolis and Pleases with Maryland Steamed Shrimp

Hi there campers,

Replete with big time history, fantastic food, shopping galore and their trademark City Dock, Annapolis has a lot to offer. What better way to spend a few days than wandering around this small city/big town soaking in the culture, enjoying the clink-clink-clink of sailboat masts and the sparkling blue Chesapeake Bay. This episode of the RV Cooking Show takes you on a fun tour of Annapolis, courtesy of our special RV Cooking Show guest – Annapolitian Mary Jane Eckert. And for all of you dog lovers out there don’t miss Mary’s tip on Annapolis’ premier dog park and beach!

Once we mosey back to the Tango travel trailer Mary Jane will show us how to make one of Maryland’s native dishes – Maryland Steamed Shrimp. Like me, you might be surprised at how fast, easy and ultimately delicious these shrimp are. Mary Jane talks about serving them to party guests but they are satisfying enough to have as a meal along with some corn on the cob and a green salad.

Watch the RV Cooking Show video here...



A fun day downtown followed by a quick shrimp dish…RV trips don’t get much better than this! Enjoy and let me know what you think about this show and recipe by leaving me a comment below.

Happy travels and until next time,

Evanne
www.RVCookingShow.com