Make a Big Batch of Beans

My fan mail tells me many of you love your slow cookers for camping meals. Here's an economical way to feed the crew with a pound of beans and a one-pound canned ham.

Janet Groene's Big Crock ‘O Beans

Start these beans from scratch the night before and let them cook all day in your slow cooker, sending enticing aromas throughout the campsite or marina. Use any beans or a colorful combination. It makes 2 quarts of flavorful, plump beans. Ham and bacon are salty, so add salt and pepper to taste just before serving.

16-ounce package dried beans
2 slices cooked bacon, cut up
1 tablespoon minced garlic
Large onion, diced
2 large stalks celery, diced
I large potato, scrubbed and diced
1 pound diced ham
1 teaspoon ground cumin
½ teaspoon dried oregano
1 quart carton beef broth
1 cup water
Wash and pick over beans, put in a 6-quart slow cooker and soak 8 hours or overnight. Drain and add remaining ingredients to cooker. Stir. Cover and cook undisturbed 5 to 5 1/2 hours on High or 8 to 9 hours on Low, testing for doneness ½ hour before time is up. Stir, add salt and pepper to taste and serve.

For more of Janet's 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

For more of Janet's recipes go to http://www.CampAndRVcook.blogspot.com

Janet Groene's Shortcut Chicken Divan
When you start with a deli-roasted chicken (let the kids rip it to pieces) and frozen, cut-up broccoli this creamy casserole goes into the oven in mere minutes. Try it with two different soups, perhaps cream of chicken plus cream of celery, mushroom or potato.

16-ounce bag frozen cut broccoli, cooked and drained
Meat from a whole rotisserie chicken, torn off bones
2 cans condensed cream soup
1 cup mayonnaise
1 cup sour cream
1 cup shredded Swiss cheese
1 cup finely crushed potato chips
Buttery spray
Combine broccoli and chicken in a well-buttered casserole. Whisk together soup, mayonnaise and sour cream and spread over casserole. Top with cheese. Sprinkle evenly with potato chips and spray with butter-flavored oil. Bake at 350 degrees about 30 minutes or until it’s heated through and top is golden. Serves 6. Serve with instant rice or mashed potatoes. Seafood variation: try this same recipe with chunks of thawed halibut and increase baking time if necessary to cook fish until it’s firm and white.

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 recipes go to http://www.CampAndRVcook.blogspot.com