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Tuesday, May 24, 2016

Another Slow Cooker Sensation

Janet Groene’s
Carb Loader’s Casserole

   For high-energy camping activities you need calories to burn. This tasty casserole slow cooks while you’re hiking, climbing or  chasing a golf or tennis ball. Just sizzle  steaks or burgers on the grill, toss a salad and dinner is ready. 
1/2 stick butter
32-ounce package hashed brown potatoes, thawed
Medium onion, diced
1 cup diced red and green sweet pepper
8-ounce carton sour cream
1 can condensed cream of mushroom or celery soup
8-ounce package shredded cheddar cheese
2 cups herb stuffing mix
1/4 cup water
1/2 stick butter, melted

    Start the slow cooker on Low and melt the ½ stick butter.  Add potatoes, peppers and onion. Add sour cream, soup and cheese. Use a spatula to mix. Sprinkle with stuffing mix and drizzle with water, then melted butter. Cover and cook 8 hours on Low. Serves 6 to 8.

See more of Janet Groene’s RV-ready recipes at Camp and RV Cook. 

Tuesday, May 17, 2016

Warm Up a Cold Supper

Janet Groene’s
 Hot Chicken Salad

    It’s your first night out so you plan to serve a simple supper of crackers and the chicken salad you picked up at the deli. Then a cold front snaps through the campground. You’re tired and cold, in need of a hot meal instead of the cold quickie you’d planned.
    Freshly grated cheese is always a plus but the packaged kind is a big time saver and it stays loose,  so it’s easier to use by the cup or handful. I keep a couple of different types on hand.

1 pint deli chicken salad (2 cups)
½ cup grated cheddar cheese
1 cup diced celery
2 tablespoons finely diced green or red sweet pepper
½ cup slivered almonds (or more to taste)

    Fold everything together but the almonds.  Cover with slivered almonds. Now you just need to heat it through and melt the cheese. Bake 15 to 20 minutes at 350 degrees or nuke 2 to 3 minutes. Serves 2. Complete the meal with toast or warmed garlic bread. 

See more of Janet Groene's RV-ready recipes at 

Tuesday, May 10, 2016

Parlez-Vous Tex-Mex?

Janet Groene’s
Mexicali Quiche
    This is a melting pot nation, so we celebrate Italian food with a Mexican twist, Chinese stir-fry made with American garden vegetables, Japanese tempura in batter made with German beer and Brazilian coffee with a shot of Irish whiskey. The basic idea of an eggy French quiche goes just right with the heat of Tex-Mex.

1 pastry pie crust, your own or store-bought
12-ounce package shredded Monterey Jack cheese
Small can diced chilies, well drained
Small can sliced black olives, well drained
4 eggs
1 ½ cups whole milk or half-and-half
½ teaspoon each salt, pepper, ground cumin, chili powder

    Set the oven to 350 degrees. Let crust come to “room” temperature. Scatter about one-third of the cheese, chilies and olives in the crust. Set aside.
    Whisk eggs and milk with salt, pepper and cumin. Pour into crust. Add remaining cheese, chilies and olives. Bake until set, about 50 minutes. Let stand 10 minutes, then cut in wedges. Serves 4 to 6. 

See more of Janet Groene’s RV-ready recipes at
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