Add this tasty salad to your Thanksgiving meal

Here's a recipe from the Woodall's Campsite Cookbook that would be great as an addition to your Thanksgiving dinner. Carrot and Raisin Salad - yum! It just might become a new tradition at your Thanksgiving meal.

Carrot and Raisin Salad

4 cups grated, pared carrots
1 cup raisins
1/2 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon milk
lettuce leaves, washed

Combine carrots and raisins. Mix mayonnaise, lemon juice and milk; add to carrots and raisins. Serve on lettuce leaves. Serves 6.

Thanksgiving Bonus Recipe from the RV Cooking Show

For years I'd been searching for an easy and delicious sweet potato recipe to compliment my Thanksgiving dinner...and I finally came upon a goodie!! Give this a try and I bet you'll agree...

Really Delicious Sweet Potatoes

3-4 medium to large sweet potatoes
1/3 cup honey
1/4 cup hot water (use the boiling water from potatoes if that's the method you use to cook the potatoes)
1/3 cup crushed pineapple with juice (left over from the Mom's Famous Thanksgiving Cranberry Sauce recipe)
2 T brown sugar

Cook (boil, microwave, bake) 3-4 medium to large sweet potatoes, peel and mash.
Combine the honey and hot water.
Add honey/water to mashed sweet potatoes.
Add crushed pineapple to potatoes.
Add brown sugar to potatoes.
Bake at 350 for 25 to 30 minutes...mmmmm!!

Enjoy! Evanne - RV Cooking Show

PS - Check out the Mom's Famous Thanksgiving Cranberry Sauce video below!!

RV Cooking Show Makes Mom's Famous Thanksgiving Cranberry Sauce

Hello and Happy Thanksgiving RVTravel.com readers! Can you believe it's that time of year again? I don't know about you but my favorite Thanksgiving meal is prepared in my RV...and my Thanksgiving meal wouldn't be complete without my Mom's Famous Thanksgiving Cranberry Sauce. She was right, it is delicious!!



As for the "stuffing" question...leave me a comment below and tell me...do you call it stuffing, filling, or what?

Again, happiest of Thanksgivings from all of us at the RV Cooking Show to you and yours...where ever you may be!!

Evanne

PS - Give the Really Delicious Sweet Potatoes recipe above a try, too. Way to round out the holiday dinner!

Pesto Presto

Pesto Presto

Janet Groene's Peapatch Pesto

copyright Janet Groene

Make this flavor-filled pesto at home in your blender or food processor. It keeps up to a week in a well-chilled ice chest. Use it on cooked pasta or to liven canned vegetables. It's easily doubled.
10-ounce package frozen peas, cooked
1 tablespoon minced garlic
1/3 cup pignoli (pine nuts)
1/3 cup olive oil
½ cup grated Parmesan cheese
Drain peas very well and pulse in the food processor or blender with the other ingredients to make a paste. This is enough for a pound of pasta (pass additional grated cheese), or toss one tablespoon of pesto with each heated, drained, 15-ounce can of vegetables.

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

Those leftovers

From my friends at Whole Foods is a website with videos showing how to prepare recipes for those holiday leftovers. Just go to http://www.wholefoodsmarket.com/recipes/index.html
and select one of their tasty recipes.