RV Kitchen

Camping and Cooking Go Great Together

2008-11-02T05:55:00.000-08:00

Janet Groene's
Country Gravy Casserole

This is a southern breakfast favorite but it’s easy, delicious and affordable for any meal, any time.

Tube of 10 big, buttery biscuits
1 pound lean bulk breakfast sausage
13-ounce can evaporated milk
1/3 cup cornstarch
1-quart carton chicken broth
Salt and pepper to taste

Bake biscuits in a sprayed, 9 X 13-inch casserole. When they are cool, split them and arrange to cover the bottom of the casserole. Overlap if necessary. Set aside.
Fry sausage, crumbling as you go. Whisk together milk and cornstarch with some of the chicken broth. Stir into the hot sausage, gradually adding remaining chicken broth and stirring over medium heat until mixture is thick. Add salt and pepper to taste. Spoon over biscuits and keep hot until serving time.

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

Did you know that Living Aboard Your RV, a guide to the full-time life on wheels, is available in its third edition? Go to http://www.rvbookstore.com/aboard.html

Janet's newest book A Solo Woman's Guide to RVs is available for download in e-book form for only $9.95. Go to http://www.SoloWomanRV.blogspot.com

Corny Good Eating

2008-10-26T07:15:00.000-07:00

Janet Groene's Confetti
Corn Salad for a Crowd

If you don’t have space in the ice chest or refrigerator, this affordable, colorful salad marinates nicely at room temperature for several hours without worry about spoilage. Provide a draining spoon for serving. Tip: It’s easier to fill the plastic bag if you set it in a bowl for support.

4 cans, 15 or 16 ounces each, whole kernel corn (about 8 cups)
Small jar (4 ounces) chopped pimento
1 green bell pepper, cut in small dice
1 red sweet pepper, cut in small dice
3 ribs celery, cut in small dice
I bunch scallions, white and light green only, thinly sliced
3/4 cup Italian dressing
Optional: add a handful of finely chopped parsley or cilantro
Drain corn and pimento well and put the corn in a large plastic freezer bag. Add all remaining ingredients, seal and bag and tip it around gently to mix well. Let stand in a cool place several hours for flavors to blend. Empty the bag into a serving bowl. Serves 20.

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

Did you know that Living Aboard Your RV, a guide to the full-time life on wheels, is available in its third edition? Go to http://www.rvbookstore.com/aboard.html

Janet's new book, published at $9.95 in e-book form, is A Solo Woman's Guide to RV's. Go to http://www.SoloWomanRV.blogspot.com

Do you love church potlucks? Go to http://www.ChurchSupper.blogspot.com

RV Cooking Show Visits Great Smoky Mtns Nat'l Park and Makes Southern Corn Casserole

2008-10-20T18:54:00.000-07:00

There’s a nip in the air, the warm sun shines down, and across the land leaves have many of us “peeping”. If you haven’t thought of the Great Smoky Mountains National Park as prime leaf-peeping country think again. Located in the Southern Appalachian Mountains – among the oldest mountains in the world – this time of year visitors to the park are treated to a remarkable display as fall moves from the northern reaches to the lower elevations. In fact, the autumn colors typically delight from early October to early November…so , if you are anywhere near the Great Smoky Mountains National Park pop in for a peek. As a primer for your visit or if you can’t make the park just now (it really shines all year long) but would love to hear and see more this RV Cooking Show is for you.

We’ll touch on some of the best loved highlights in the park, the must-sees, and we’ll make a classic southern dish – corn casserole – or as it’s sometimes called in my RV – corn pudding :> Enjoy this episode of the RV Cooking Show. I hope you have as much fun watching it as I did making it.

Happy camping,

Evanne

Win in a Wok

2008-10-12T07:58:00.000-07:00

I just posted a great recipe for homemade candy, just in time for Halloween. It saves money, is good for you and provides hands-on fun for the whole family. Go to http://www.ChurchSupper.blogspot.com

Janet Groene's Chicken and Squiggles
This stir-fry comes together quickly in one, big skillet or wok. To make it even easier, fix vegetables and bean sprouts at home, seal in a bag with one or two paper towel and keep them in the ice chest or fridge up to two days.

1 tablespoon vegetable oil
½ red sweet pepper, cut in thin strips
½ green sweet pepper, cut in thin strips
Large stalk celery, trimmed and thinly sliced
1 bunch scallions, trimmed and thinly sliced (white and light green only)
8-ounce package bean sprouts, rinsed and picked over
2 teaspoons minced garlic
12-ounce package cooked chicken strips
2 cups water
2 packets ramen noodles, prepared according to package directions

Soy sauce

Heat oil in a large skillet or wok and stir-fry vegetables and chicken until vegetables are almost crisp-tender. Add water, bring to a boil and add broken up ramen noodles with their seasoning packets. Keep stir-frying over high heat until noodles are tender. Serve in shallow soup plates. Pass soy sauce. Makes 4 big servings.

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

Do you love church socials, potlucks, dinner on the grounds and bake sales? Find great recipes at http://www.ChurchSupper.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 Easy Does it

2008-10-05T07:56:00.000-07:00

Janet Groene's
Kentucky Hot Brown
Casserole For a Crowd
Nothing compares with the real Kentucky Hot Brown open-face sandwich served at the Brown Hotel in Louisville KY. However, this version is easier to create and serve at campground potlucks.

2 cans, 10 ounces each, chunk turkey
4-ounce bottle or packet real bacon bits (not imitation bacon bits)
2 or 3 ripe tomatoes, trimmed and sliced
1 can condensed cream of chicken soup
½ cup milk
8-ounce package grated Cheddar cheese
1 1/2 cups biscuit mix
Water

Spray a 9 X 13-inch casserole pan with nonstick spray . Set oven for 400 degrees. Break up the turkey and scatter it in an even layer in the casserole, saving any juice for later. Sprinkle with the bacon bits and arrange tomato slices in an even layer. Whisk soup and milk, stir in half the cheese and pour over the tomatoes. Put in oven while you make batter. (About 8 minutes).

In the same bowl whisk the biscuit mix with enough water (including juice from the turkey) to make a thick batter (as for pancakes). Pour batter evenly over the warm casserole and bake at 400 degrees about 30 minutes or until topping is golden and crusty. Sprinkle with remaining cheese, let stand 5 minutes and cut in 12 portions. Keep warm until serving time. Provide a pancake turner for serving.

See more of Janet's recipes at http://www.CampAndRVCook.blogspot,com
For more potluck recipes go to http://www.ChurchSupper.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

Campground Steak-Out

2008-09-28T07:27:00.000-07:00

Janet Groene's Flank Steak Feast
16-ounce flank steak
16-ounce package whole mushrooms
½ cup bottled Italian dressing
1 loaf French bread
Butter or spread
½ cup sour cream
½ cup mayonnaise
2 tablespoons grated Parmesan cheese
4-ounce package blue cheese

Throw the steak and mushrooms in a plastic, zip-top bag with the dressing and marinate in the ice chest or refrigerate overnight, turning occasionally.

1. Drain steak and mushrooms, discard marinade, and grill steak. Grill mushrooms in a grill basket or thread them on skewers to grill until golden brown.
2. Slice and butter the bread and toast it in a nonstick skillet until it’s golden on one side.
3. Mix sour cream, mayo and cheeses. Using two spoons, mound a dollop of cheese spread atop untoasted side of bread. (Save leftover spread to serve on crackers another time.)
4. Slice the steak and arrange on plates with the bread, mushrooms and sliced tomatoes.

See more of Janet's recipes at 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 Tours Annapolis and Pleases with Maryland Steamed Shrimp

2008-09-27T13:30:00.000-07:00

Hi there campers,

Replete with big time history, fantastic food, shopping galore and their trademark City Dock, Annapolis has a lot to offer. What better way to spend a few days than wandering around this small city/big town soaking in the culture, enjoying the clink-clink-clink of sailboat masts and the sparkling blue Chesapeake Bay. This episode of the RV Cooking Show takes you on a fun tour of Annapolis, courtesy of our special RV Cooking Show guest – Annapolitian Mary Jane Eckert. And for all of you dog lovers out there don’t miss Mary’s tip on Annapolis’ premier dog park and beach!

Once we mosey back to the Tango travel trailer Mary Jane will show us how to make one of Maryland’s native dishes – Maryland Steamed Shrimp. Like me, you might be surprised at how fast, easy and ultimately delicious these shrimp are. Mary Jane talks about serving them to party guests but they are satisfying enough to have as a meal along with some corn on the cob and a green salad.

Watch the RV Cooking Show video here...

A fun day downtown followed by a quick shrimp dish…RV trips don’t get much better than this! Enjoy and let me know what you think about this show and recipe by leaving me a comment below.

Happy travels and until next time,

Evanne
www.RVCookingShow.com

Great RV Eating

2008-09-21T06:18:00.000-07:00

Janet Groene's Cran-Razz Cheesecake
This quickie dessert is a nice twist on everyone’s favorite cheesecake. Lemonade mix in individual serving packets is made by Crystal Light and is also sold in a house brand at WalMart.
1 readymade graham cracker crust
3-ounce package cream cheese
1 package instant vanilla pudding
1 ½ cups milk
1 sleeve lemonade mix (one-serving size)
Small can cranberry sauce
1/3 cup raspberry jam
Let the cream cheese come to “room” temperature and gradually whisk in the milk. It’s OK if little chunks of cheese remain. When it’s fairly smooth whisk in the lemonade mix and pudding and pour into the crust. Let it set up in a cool place. Using a fork, mash together the cranberry sauce and jam. When the filling is firm, spoon the cranberry mixture over it. Serve at once or chill in the ice chest or refrigerator.

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

Did you know that Living Aboard Your RV, a guide to the full-time life on wheels, is available in its third edition? Go to http://www.rvbookstore.com/aboard.html

Do you love church potlucks? Go to http://www.ChurchSupper.blogspot.com

2008-09-07T07:02:00.001-07:00

Janet Groene's Tenderfoot Stew for Two
Even if you’re new to camping, boating or RV-ing you can snap together this tasty, one-dish stew. Instead of zucchini, you might throw in ½ cup of frozen peas at the end, just long enough to heat through.

3 or 4 boneless, skinless chicken thighs (about ½ pound)
1 tablespoons vegetable oil
Medium onion, peeled and quartered
2 small potatoes, scrubbed and cut in half
2 large carrots, peeled and cut in chunks
1 teaspoon celery salt
Small zucchini, diced
1 packet turkey gravy mix

1. Cut chicken into bite size.
2. In a roomy saucepan, brown chicken in oil. Gradually stir in vegetables to coat with brown bits.
3. Add an inch of water to the pan, cover and simmer over low heat 30 minutes.
4. Add just enough cold water to gravy mix to make a thick paste. Increase flame and stir gravy mix into stew until it thickens. Spoon into two shallow soup plates.

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

Janet book is Cooking Aboard Your RV, 2nd Edition. Call (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

2008-08-31T07:55:00.000-07:00

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

2008-08-24T06:59:00.000-07:00

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

2008-08-17T06:34:00.000-07:00

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

2008-08-10T06:28:00.000-07:00

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.

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.

2008-07-27T05:53:00.000-07:00

Janet Groene's Honkin'
Huge Peanut Butter Cookie
Whip up this giant cookie in camp without an electric mixer or oven. Use a wooden spoon to mix, and bake it in a skillet, preferably a heavy, 12-inch, cast aluminum skillet with a tight lid. An iron skillet works OK over a grill or other large heat surface but it develops hot spots when used over a small, campstove flame.

3/4 cup peanut butter, chunky or smooth
2 eggs
1 cup brown sugar, tightly packed
2 cups biscuit mix
1/3 to 1/2 cup chopped peanuts
6-ounce package regular chocolate bits
6-ounce package miniature chocolate bits

1. In a bowl mix the peanut butter and eggs, gradually mixing in the brown sugar. Keep mixing as you add the biscuit mix until everything is evenly moistened.
2. Mix in peanuts and regular chocolate bits.
3. Drop the mixture by teaspoons to distribute the dough evenly in the bottom of a cold, greased skillet. Then spread it evenly , using the back of a metal spoon dipped in water.
4. Place over low flame (with flame tamer if necessary), cover tightly and bake without peeking for 10 minutes. Check quickly to see how it’s doing and keep peeking 5 minutes at a time until it’s done. It should be puffy, the top will have a dull finish and it will pull slightly away from sides of the pan. Top will not brown. Remove from fire, immediately sprinkle miniature chocolate bits over the top and let stand a few minutes until they melt. Then carefully swirl with a spatula to form a frosting effect. Let cool completely and cut into wedges for serving.

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

Church potluck coming up? For inspiration go to http://www.ChurchSupper.blogspot.com

The 1st American Cookie Lady
The 1st American Cookie Lady is based on recipes from a 1917 cookie diary by Anna Cookie Covington, which contains 208 delicious recipes from a WWI-era American kitchen. Includes helpful tips and hints on baking, updates for many of the recipes, fun cookie poems, baking superstitions, and dozens of photos and illustrations. Learn more or order.

Stuffed Spuds Are Filling and Luscious

2008-07-20T06:44:00.001-07:00

Janet Groene's Mexi- Stuffed Spuds
Bake the potatoes any way you like. It’s the filling and finishing step that make this dish. It looks best if you hand-pick potatoes the same size.
12 small, oval baking potatoes (Idaho or Russet), scrubbed
1 pound ground beef
Medium onion, chopped
1 cup chunky salsa
11-ounce can corn with red and green peppers (e.g. Mexicorn), drained
12-ounce package grated Cheddar
Bake potatoes, slit tops and press from ends to fluff them while they are hot. Set aside to use immediately or keep cold up to three days. To finish the dish, fry out the ground beef and onion until done, pour off excess fat if any, and turn off heat. Stir in salsa, corn and 1/3 of the cheese. Arrange potatoes close together in a baking dish or pan, Work some of the ground beef mixture into slit in each potato. Cover with grated cheese and heat in oven or over the grill until heated through and cheese is melted. Serve at once.

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

101 Things To Do With A Potato
One potato, two potato, three potato-four! Each year, the average American consumes close to 140 pounds of potatoes. With that in mind, nothing seems better than a cookbook featuring one of America's major food staples-the potato! Learn more or order.

Tender, Juicy Steak

2008-07-13T07:52:00.000-07:00

Janet Groene's Cowboy Steak
Throw this steak together at home to marinate in your ice chest or fridge for 24 hours. By your second night out it will be ready for the grill. It’s economical round steak yet it is tender and oh, so juicy.
1 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons honey Dijon mustard
3 drops liquid smoke
3 cloves garlic, peeled and squashed with back of a knife
1 teaspoon chili powder
Large top round steak, 3/4 inch thick, about 2 pounds

Put everything but the steak in a plastic, zip-top bag and squeeze to mix. Add steak and refrigerate, turning occasionally, 24 hours. Lift steak out of bag and onto a well-started grill. Grill over medium-high heat 10 to 20 minutes on each side to desired doneness. Slice across the grain. Discard marinade or bring it to a hard boil for 2 minutes. Then discard garlic and spoon boiled marinade over steak. Serves 6 to 8. Serve with black beans, rice and grilled corn on the cob.

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

Fix it in Foil
Easy prep, great taste, good nutrition and quick clean-up - what more could you want from a meal? This cookbook combines the best of all worlds! Featuring 51 fantastic recipes that each include instructions for cooking in an oven, over a campfire, or on an outdoor grill. Learn more or order.

2008-07-06T06:48:00.000-07:00

This is Gypsy the dog who loves RV-ing

Janet Groene's Sausage Stomp

Large red onion
1-pound roll lean bulk sausage
14- to 16- ounce bag shredded cabbage
1 pound red cabbage, cut in coarse shreds
Salt, pepper
2 tablespoons grainy mustard
3 tablespoons cooking sherry

Peel onion, cut in half north pole to south pole, then cut in long slivers. In a large skillet or wok, fry the sausage, breaking up as you go. As soon as it has given up some fat, start stirring in the cabbage and onion. Keep stir-frying until sausage is done and vegetables are crisp-tender. Add salt and pepper to taste. Whisk sherry and mustard together and fold in. Heat gently until every thing is heated through and serve. Serves 4 as a main dish.
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

Make a Big Batch of Beans

2008-06-29T05:46:00.000-07:00

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

2008-06-22T06:03:00.001-07:00

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

Food Network to launch magazine

2008-05-05T17:15:00.000-07:00

Cable TV's Food Network is teaming up with The Hearst Corporation to launch a new magazine. The publication is tentatively titled Food Network Magazine. Details are still being ironed out, but work has already begun on the first issue. The publication will target all food lovers and cover trends, products and everything else related to food and cooking.

RV Cooking Show Presents Historic Georgia and Sweet Potato Fries

2008-05-05T09:43:00.000-07:00

Greetings RVTravelers,

Perhaps something like this has happened to you?? We were traveling down I-75 in Georgia and decided it was time to stop for the day. We happened to be in Cordele, GA. To our pleasant surprise we practically stumbled upon a really neat, history-rich cluster of small Georgia towns. Our original intent was to stay the night and move on but after hearing about these not-to-be missed RV destination gems we booked three more nights at the campground and began planning our local adventure.

Each day was full of different experiences from the Andersonville National Historic Site that includes the National POW Museum to Jimmy Carter’s Plains and Boyhood Farm and Museum to Americus – home of Habitat for Humanity. As a bonus, the local state park could occupy a few quality days, too.

And what could make all of that exploring even better? Satisfying one of my side dish cravings…sweet potato fries. Join me as we explore these nifty, little known places and then we’ll whip up a batch of sweet potato fries. I’ll even share a sweet potato secret with you :}

Enjoy the show.

Until next time,

Evanne

RV Cooking Show - Port Aransas, TX and Sensational Shrimp & Asparagus

2008-04-15T21:44:00.000-07:00

Greetings campers!!

Port Aransas, or Port A as the locals call it, enjoys a year ‘round RV crowd. There are the “summer people” – families, young weekenders and summer seasonals then there’s the “Winter Texans” as they call snowbirds down that way. No matter how you slice it, Port A is a great place to spend some quality time on the shore. The scenery is fabulous and there’s plenty to do – including the eye-popping Texas SandFest Sand Sculpting Festival that takes place every April. Hop on the Port Aransas ferry with me and my RV and we’ll nose around all the fun places to see in town.

We’ll pick up some shrimp – and they are known for their fat and fabulous gulf shrimp – and we’ll whip up some Sensational Shrimp & Asparagus. Although it may seem fancy-dancy it tastes well, sensational!

Get ready for adventure in this episode of the RV Cooking Show. Give the dish a try and let me know what you think. I’ll be in my trailer - :>

Evanne

RV Cooking Show - Magnificent Morro Bay and Fresh Delicious Rockfish in a Lemon Butter Caper Sauce

2008-03-25T09:56:00.001-07:00

Hi RVtravelers,

If ever there was a paradise on this earth it's the quintessential central California coast town of Morro Bay. With the landmark Morro Rock, tons to do and see and fresh fish galore there was plenty to include in this episode of the RV Cooking Show.

Tour around with me and visit an accomplished sea captain then get ready to make a quick, easy, healthy taste sensation - fresh rockfish in a lemon butter caper sauce. This dish is accompanied by sensational purple organic mashed potatoes and green beans. It's a feast for the eyes and the palate!!

Spring has sprung...enjoy it all and don't forget to visit my virtual campfire - the RV Cooking Show blog!

Evanne

Let's Make a One-Pot Feast

2008-03-23T06:29:00.000-07:00

Janet Groene's Polish-
American Spanish Rice
America is a melting pot, so serve this economical casserole for a mixed crowd. Combine
Polish kielbasa with the Spanish tastes of tomatoes and stuffed olives. It throws together in
minutes and serves right out of the pot. To save time dice the kielbasa, onion, peppers, squash
and zucchini at home the day before and carry them in the ice chest
2 pounds kielbasa or other spicy, cooked sausage
2 tablespoons canola oil
1 green bell pepper, diced
1 red bell pepper, diced
2 or 3 small yellow summer squash, diced
2 to 3 small green zucchini, diced
Large onion, diced

1 tablespoon minced garlic
5 cups water
28-ounce can diced tomatoes
2 ½ cups long-grain white rice
1 tablespoon smoked paprika
1 cup sliced, pimento-stuffed olives, drained

1. Start with a big stove-to-table pot or Dutch oven. Cut kielbasa into small bites and stir-fry it in
hot oil over high heat, gradually stirring in vegetables and garlic.
2. Add water and tomatoes and bring to a boil. Stir in rice and paprika, cover, reduce heat and
cook over very low flame 20 to 25 minutes or until rice is tender.
3. Stir in olives and keep warm. Serves 8 to 10.
Cook’s note: kielbasa and olives are salty and there is probably some salt in canned tomatoes, so
add salt only to taste. Optional: bring bottled hot sauce for guests to add to their own taste.

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 - Lush and Lovely Portland, Oregon and Delicious Sesame Pasta

2008-03-09T16:49:00.000-07:00

Close your eyes and picture green velvety grass, fragrant roses of all colors and sizes, two prominent rivers, oodles of outdoor recreation and the nicest people you’ll ever meet. Portland, Oregon has all this and more. I should know, I spent 11 years in the Rose City and have such fond memories. We visited there last summer and not only was it as good as I remembered it was better. Join me as I share with you some of my favorite places, desserts (!!) and outdoor events in Portland in the latest RV Cooking Show.

After we poke around Portland we’ll want something for supper that’s satisfying yet simple to prepare - sesame pasta anyone? This dish is made with a few high quality ingredients like fresh ginger, natural peanut butter and your choice of add ins and is guaranteed to make you, your family and your guests say “wow, I’d like some more please!!”

Not sure how to use fresh ginger? It’s a snap! While the sauce is bubbling and the pasta’s boiling I’ll show you how to use this healthy flavor maker – it’s easy and once you try it you’ll never go back to jarred ginger.

Fancy enough for guests and easy enough for everyday, this is sure to become an instant favorite. From my RV kitchen to yours...

Evanne

PS - Stop by my virtual campfire - the RV Cooking Show blog - I'd love to visit!