Janet Groene's
Sunshine Salsa
Are you always searching for great sauces to serve with meat from the grill? Here's one that will make plain steaks, chicken or burgers sit up and whistle Dixie. If you don't have a food processor on board, make it at home and keep it cold. It can also be made by hand as long as everything is cut up very fine. With a good French chef's knife and large cutting board, it's a snap.







1 navel orange, peeled and finely chopped
4 medium-size yellow tomatoes, seeds discarded and chopped
2 yellow sweet peppers, seeded and chopped
Large cucumber, peeled, seeded and chopped
½ cup finely chopped cilantro or parsley
1/4 cup lemon juice
Salt, pepper
Hot sauce
Discard any seeds from the orange. If using a food processor, pulse everything in small batches just until evenly chopped. If cutting by hand, chop vegetables and sprinkle with salt. Let stand 30 minutes, then drain. Add oil, vinegar, salt, pepper and hot sauce to taste. Serve at once or chill. Spoon over sizzling hot steaks, chops, burgers or chicken just off the grill.

Note: if salsa is kept in the refrigerator for future use, stir well before using. If excess moisture has developed, serve it with a draining spoon.


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

Love potlucks? See recipes galore at http://www.ChurchSupper.blogspot.com

Exotic, Easy, Delicious

Janet Groene’s Moroccan Stew
This versatile, one-pot meal can be made ahead and warmed up in camp, or make it on the campstove or in the campfire in a Dutch oven. It’s pretty much impossible to go wrong with it.
8 meaty, skinless, bone-in chicken thighs
2 tablespoons canola oil
Large onion, diced
2 carrots, peeled and sliced
1 teaspoon each ginger, cinnamon, tumeric
Few threads saffron
2 cups water
2 cups snipped, dried apricots
15-ounce can garbanzo beans, drained

1. Brown chicken in hot oil, gradually adding onion and carrot to brown them. too.
2. Sprinkle with herbs, add water and apricots, cover and cook over low flame 20 to 30 minutes or until chicken is tender.
3. Stir in garbanzos to heat through. Ladle into shallow soup plates. Serves. 8.

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

Hooked on potlucks? Go to http://www.ChurchSupper.blogspot.com

For more tips and ideas for your camping and RVing life, see Janet Groene's book,
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

Janet's latest camping feature is on Okefenokee National Wildlife Refuge. Go to
http://www.grandparents.com/gp/content/travel/outdoor-adventures/article/swamped-with-fun.html

Nuked Brownies

Janet Groene's Microwave Brownies
Even some tenters now carry a small microwave for camping, so here’s a quick recipe for moist, chewy brownies. Use real butter, not margarine.
1 stick butter
1 cup sugar
2 eggs
1 teaspoon vanilla
½ cup unsweetened cocoa powder
½ cup flour
½ cup broken walnuts (optional)
1.Soften the butter in the microwave in a microwave dish.
2. Stir in the sugar and gradually stir in eggs to mix well.
3. Stir in vanilla, cocoa and flour.
4. Stir in nuts and nuke on High 3 minutes, then turn and nuke another 2 minutes. Cool, then cut.

For more of Janet's great RV 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 Hobo Cookout
For One or One Hundred

Multiply this recipe by as many people as you are feeding. You need a metal, one-pound coffee can (4 inches around, 5 ½ inches high) for each person. Using a can punch, make holes all around the bottom of each can. This allows air to feed the fire. Place 4 to 5 self-lighting briquets in the bottom edge of each can. Place cans on a fireproof, outdoor surface. (Always use charcoal in the open air.) Light briquets.

While briquets burn down, lay out a large square of heavy duty foil for each hobo meal. Spray lightly and place a ground meat patty in the center. The fun starts now because everyone adds only what they like, as much as they like. Bring up edges of foil to form a shallow bowl and top the meat patty with layered ingredients such as:

Sliced onion and/or green pepper
Thin-sliced potatoes and/or carrots
Cooked rice or stuffing
Cooked pasta in sauce (from a can or pouch)
Baked beans
Sliced tomato
Sliced mushrooms
Canned corn or sweet potato, drained
Gravy, soy sauce, salsa or barbecue sauce to moisten

Bring corners of foil together and twist to form a seal. You now have a foil package with the burger on the bottom and a twisted foil "handle" on top. When charcoal is white and no longer flaming, lower package into can atop hot coals. After 30 minutes, remove meal and open carefully because steam will be hot. Season to taste. Eat right out of the foil.

For more of Janet's great RV 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

Find recipes for church potlucks, church suppers and after-meeting refreshments at http://www.ChurchSupper.blogspot.com.

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Cooking Aboard Your RV
Here is what you need to know to create meals in your RV that are healthy, easy to prepare and delicious. "Cooking Aboard Your RV” addresses the unique problems faced by RV cooks -- limited water, insufficient counter space and little room for the extra appliances of today's kitchens. Learn more or order.