Janet Groene's Recipes Rule

Janet Groene’s Fruited Chicken
*copyright Janet Groene
This recipe from the first edition of Cooking Aboard Your RV (it’s now available in a 2nd edition) serves 6 to 8 people. Time saver tip: before leaving home put the almonds, raisins, pie spice, tumeric and 1 heaping teaspoon of dried garlic bits in a plastic bag to dump into the pot. If fresh oranges aren’t available use well-drained mandarin orange sections, using the juice from the can instead of fresh orange juice. If oranges were packed in syrup, this will result in a sweeter dish.
2 lbs. skinned chicken thighs
2 T. slivered almonds
2 T. olive oil
2 T. raisins
1 can condensed cream of chicken soup
1/4 t. apple pie spice
3/4 cup orange juice
1/4 t. tumeric
Large onion, diced
Fresh orange sections
2 cloves garlic, minced
Hot rice
In a large skillet brown the chicken in the oil and pour off any excess fat. Cover with remaining ingredients except oranges and rice and simmer, covered, over low-medium flame 45 minutes or until the chicken is tender. Remove chicken to serving plates, stir sauce and ladle over chicken and rice and garnish with orange sections. Complete the meal with tiny green peas, carrot-cabbage slaw, a cranberry bread and a light, lemony dessert.

For more Janet Groene recipes go to http://www.CampAndRVCook.blogspot.com

Healthy grub on the menu at National Parks

A good reason for traveling by RV is that you can cook your own healthy meals. Restaurants are not known for healthy fare. But good news, Xanterra Parks & Resorts, which caters for the major dining spots in Yellowstone and Grand Canyon national parks, has started building its menus around organic or locally grown products. The change has led to an increase in food costs of around two percent, which has resulted in higher menu prices, according to Xanterra.

RV Cooking Show: How to make Florida's famous mojitos

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