Janet Groene's Cornbread Cassoulet (cass-soo-LAY)
8-ounce package diced, cooked ham
15-ounce can chicken broth*
15-ounce can large butterbeans, undrained*
15-ounce can green lima beans, drained*
8-ounce can diced carrots, drained
1 tablespoon dried onion bits
½ teaspoon garlic salt
1 tablespoon dried parsley
1 package Jiffy cornbread mix
1 egg
Milk or water
1. Spray a large, nonstick skillet and put in the broth, beans, carrots, onion bits, garlic salt
and parsley.
2. Cover and bring to a boil.
3. Whisk egg into the cornbread mix with enough water or milk to make a thick batter.
Stir bean mixture, then drizzle batter over it. Cover, reduce heat to very low and let cook 10
minutes or until the cornbread topping is springy to the touch.
4. Spoon onto serving plates. Variation: fully cooked sausage such as kielbasa, cut up,
can be used instead of ham. Serves 4.
* Can sizes may range from 14.5 to 16 ounces.

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

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


Do you have a rant about recipes for camping? Too fattening? Too fussy, too much dishwashing? Kids won’t eat it? Sound off to janetgroene@yahoo.com