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

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.

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

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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

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

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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

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

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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.

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