Janet Groene's Barley Beef Casserole

Beef & Barley Casserole
This hearty dish makes 8 to 10 servings, so make it at home to freeze in small batches for future
campouts or make it in camp to feed a crowd. It’s a whole meal with only one pot to wash. Use
ground beef or turkey or a combination that is part beef, part sausage, and so on. You can also
use the equivalent in meat or vegetarian “meat” crumbles.
2 pounds ground meat
2 tablespoons vegetable oil
Large onion, diced
2 or 3 stalks celery, diced
1 or 2 teaspoons minced garlic
8-ounce can mushrooms stems and pieces, drained
1 can condensed cream of mushroom soup
32-ounce can diced tomatoes
2 cups water
3/4 cup pearl barley
½ teaspoon nutmeg (optional)
1 teasoon dried sage, marjoram or thyme (optional)
Salt, pepper to taste
In a large pot stir-fry the ground meat in the heated oil, gradually stirring in the onion,
celery and garlic as you break up the ground meat. Add the remaining ingredients and bring to a
boil. Cover, and cook over very low flame, stirring occasionally, 30 minutes or until the barley is
tender. Spoon into shallow soup plates (pie pans are ideal) and serve with crusty bread and a
leafy salad.

For more of Janet's camping and RVing recipes go to
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 cooks up tender pork roast

A stay with some fabulous friends on a recent trip to Washington D.C., reminded me of a killer (and addictive) dish -- fall-apart tender pork roast! So, in fine fashion, I am proud to offer you my latest RV Cooking Show - Washington DC Loves Fall-Apart Tender Pork Roast. In the show I'll make the tasty dish and share a tip or two on some "off-the-beaten-track" Washington DC must-sees.

Happy camping and cooking,

Evanne

Janet Groene's Startup Soup

Janet Groene’s Startup Soup
Make big batches of this basic soup and freeze in right-size containers for your family,
keeping in mind that 3/4 cup of the mixture makes 1 ½ to 2 cups soup.
In camp add Completions and you can have a different soup, chowder or stew every day.
You’ll need a large soup kettle. This makes about 13 quarts of condensed soup. If you buy
vegetables at a farmers’ market you save money and, by making the soup yourself you can omit
salt or otherwise tune it to your family’s needs and preferences.
3 tablespoons canola or olive oil
2 bunches celery, trimmed and chopped
2 pounds carrots, peeled and chopped
6 medium onions, peeled and chopped
3 tablespoons minced garlic
2-pound head cabbage, coarsely chopped
2 pounds diced vegetables*
4 cans, 28 ounces each, diced tomatoes in juice
3 cartons, 1 quart each, broth **
Heat the oil in a big kettle and add vegetables gradually, stir-frying over high heat. When
vegetables are limp, add the broth and tomatoes, cover, reduce heat and simmer until everything
is tender. Soup will be thick. Freeze in batches to suit your family, keeping in mind that each 3/4
cup of Startup Soup will make one hearty, 1 ½ to 2-cup serving after Completions are added.
* E.g, Peeled and diced butternut squash, zucchini, yellow squash, whole kernel corn, fresh baby
spinach leaves, fresh green beans in inch-long pieces. The more variety, the more colorful the
soup.
** Your choice of chicken, vegetable or beef broth, store-bought or homemade.
Completions
Start with one part Startup Soup and add one part broth, water or tomato juice to
reconstitute the condensed soup. Then add at least one each: a starch, a protein and a flavor
enhancer. Amounts depend on the size of your family.
Starch: Cooked rice, diced potatoes from a can (drain and rinse), cooked noodles or broken
spaghetti, tortillas cut into strips.
Protein: canned chunk chicken, ham or turkey; tofu, canned beans drained and rinsed, fully
cooked meat or sausage crumbles, fresh or canned seafood.
Flavor enhancer: Add canned, diced chiles, drained, for Mexican touch and garnish with minced
cilantro. For a southwest tang add chili powder and ground cumin to taste. Add Italian flavoring
to taste and garnish with shaved Parmesan cheese. Thyme or minced parsley go well with
seafood chowder. Float oyster crackers on top and pass the sherry. For those who like more heat
in any soup, pass the hot sauce and the pepper grinder.

For more of Janet's camping and RVing recipes go to
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


,

Janet Groene's Mountain ‘o Meatballs
Buy readymade meatballs in the supermarket’s freezer department and disguise them with this kicky sauce. Hot ‘n spicy ketchup can be used in place of the hot sauce.
2 tablespoons vegetable oil
Small onion, finely diced
2 tablespoons minced garlic
2 tablespoons Worcestershire sauce
1 teaspoon (or more to taste) hot sauce
10- to 12-ounce bottle ketchup
2 pounds fully cooked meatballs, thawed
Sizzle the onion and garlic in hot oil and stir in remaining ingredients. Cover and cook over very low heat until onion is tender. Stir in meatballs over low heat, cover and cook until meatballs are heated through. If meatballs are tiny, provide toothpicks for serving. If a larger size, provide a spoon. Serves 8 to 12. For more of Janet's camping and RVing recipes go to
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 Makes Pizzas Personal in Lovin' Las Vegas and Personal Pizzas on the Grill

The hungry crew at the RV Cooking Show has really done it this time...they've made pizzas personal - on the grill, of course. Check out the latest episode to pick up a few Lovin' Las Vegas travel tips and learn the how-to's of making personal pizzas on the grill. Delish!!




On my personal website - http://www.rvcookingshow.com/ - you'll find an interesting link to the Las Vegas Advisor's Top Ten Values website as well as a link to a printer friendly version of the recipe (with plenty of pizza topping ideas) for your RV Cooking pleasure!!

Check out the video, make some personal pizzas on the grill and let me know how it went. I'd love to hear...

Happy camping,

Evanne