Janet Groene's Mexi-tucky Spoon Bread

Janet Groene’s Mexi-tucky Spoon Bread
Add a sombrero kick to one of Kentucky’s favorite dishes. This is substantial enough to
make a vegetarian main dish, although it’s usually served as a side dish. If you don’t have an
oven in your RV and need stovetop baking directions, e-mail me, janetgroene@yahoo.com.
15-ounce can cream-style corn
2 cups milk
1/4 cup liquid margarine
1 cup yellow cornmeal
3 eggs, lightly beaten
1 teaspoon each baking powder, salt
6-ounce package grated yellow cheese
4.5-ounce can diced green chiles, drained
Grease an 8- or 9-inch baking pan and preheat oven to 350 degrees. Stir together corn,
milk, margarine, cornmeal, eggs, baking powder and salt. Fold in cheese and chiles. Pour batter
into the pan and bake 1 hour, then let stand 5 minutes. Serve with a spoon.
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

Visit Janet in person at http://www.CampAndRVCook.blogspot.com

Veggie Stew

This dish was created with the bounty from the local farmers market. It serves four and contains no salt nor sugar.

1 small red onion sliced in wedges
8 small carrots sliced
8 red potatoes sliced
3 Japanese eggplants sliced
6 tomatoes (I used 2 each red, orange and green) sliced in wedges
1 large zucchini sliced
1 yellow squash sliced

I sautéed the onion in a little olive oil in a pot until it was transparent.
Then I added the potatoes and carrots with enough water to cover.
Once those were cooked, I drained them, saving the water for soup stock.

In another pot, I combined the other ingredients and some Italian seasoning, adding enough water to cover.
The tomatoes added a bit of liquid too.
I added a packet of herbal gravy for color.
Those were cooked until just brightly colored and removed from the heat.

I poured the mix from the second pot over the mix from the first pot in a soup bowl.
It turned out beautifully.
I was going to cook everything in the Dutch oven but the potatoes and carrots would have been mush by the time everything was heated.

Egg-Zactly Right!

Janet Groene's Devilish Good Egg Casserole
When you have hard-cooked eggs on a camping trip you’re halfway to a fully cooked
meal. UHT whipping cream will keep, unopened, in your ice chest or fridge for many days. Note
the use-by date.
6 hard-cooked eggs
6-ounce can deviled ham
Squirt bottle Dijon-style mustard
½ cup grated Parmesan
1 can condensed cream of tomato soup
8-ounce carton whipping cream
8-ounce can mushroom pieces, drained
Chinese noodles
Peel eggs and cut them in half lengthwise. Using two spoons, place a mound of
deviled ham on each cut side. Press to mold to the egg. Drizzle very lightly
with mustard and set aside. In a roomy skillet whisk together Parmesan, soup and cream. Stir in mushrooms. Arrange egg halves, ham side up, on this sauce. Cover and cook over very
low flame until everything is heated through, taking care not to burn the sauce. Make a bed of
noodles on each serving plate and top with egg halves, then spoon the sauce over all. Serves 4 to
6.

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

Visit Janet in person at
http://CampAndRVCook.blogspot.com

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

Janet Groene's Recipe of the Week

Janet Groene's Bread Pudding Breakfast
The toast can be stale, so make it at home if you like. Don’t butter it. It will keep in a
cool, dry place for up to a week.
10 pieces dry toast
Butter or margarine
2 bananas, sliced
8-ounce milk chocolate bar, broken up
1/3 cup brown sugar
2 eggs
1 cup milk
1 teaspoon vanilla
Butter the toast, cut it into 5 “fingers” then cut each finger into 5 pieces. Put in a buttered
casserole for oven baking or a heavy pan (preferably cast aluminum) for stovetop baking. Scatter the chocolate pieces and banana slices over the bread. Whisk together the sugar, eggs, milk and vanilla and pour carefully over the bread. Let stand about 15 minutes until the mixture soaks in. Bake at 350 degrees or until the custard tests done. Mixture will be puffy and golden on top. For stovetop baking, cover and place over a very low flame. Test after 20 minutes, then continue cooking if necessary until the custard is “set”. Variation: substitute a well-drained can of sliced peaches for the bananas.

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

Visit Janet in person at
http://CampAndRVCook.blogspot.com

RV Cooking Show - Salmon in Foil and the Spectacular Olympic National Park

Everyone's heard it, eat more fish rich in Omega-3's. This episode of the RV Cooking Show makes it a pleasure to do just that. Full-time RVer Evanne Schmarder shares the diversity of the spectacular Olympic National Park - a must see - then shows you a foolproof method for preparing moist, delicious Pacific Northwest salmon in foil on the grill. Spiff your rig and invite your friends...this is a simple and delicious company dish.

Try it and let me know what you think... click on the comment button below!!

Red All Over Coleslaw

Campground Potluck Recipe of the Week
This makes enough slaw for 8 to 10 and it’s easily doubled. If you’re looking for a new
potluck contribution that won’t break the bank, dazzle the docksiders with this.
Red All Over Cole Slaw
10-ounce package grated red cabbage*
Medium red onion, diced
½ cup dried cherries or cranberries
½ cup red pistachios (optional)
10-ounce can shredded beets, well drained (optional)
10- to 12-ounce jar strawberry or raspberry jelly, jam or preserves
1/3 cup raspberry vinegar
In a small saucepan, gently heat the jam or jelly until it softens and stir in vinegar. Fold
into a mixture of all the other ingredients. Stir again before serving.
*If you prefer to grate your own red cabbage you’ll need about 6 cups

For more recipes from Janet Groene, author of Cooking Aboard Your RV, 2nd Edition, go to http://www.CampAndRVCook.blogspot.com