One Burner, One Pot, One Great Meal

Janet Groene's
Mac ‘n Cheese Camp Stove Casserole
    You might vary this recipe by using chunk turkey or ham and two cups of different cooked or canned vegetables. Boxed mixes for mac and cheese are OK for camping but this from-scratch version is better and just as easy. Butter-toasted bread crumbs add the wow factor.
   
10-ounce can of chunk chicken*
8-ounce can whole kernel corn*
8-ounce can cut green beans*
1 cup uncooked macaroni
2 cups water
8-ounce package grated cheddar cheese
½ cup dry bread crumbs
½ stick butter
    Drain chicken and vegetables into a saucepan, add water and bring to a boil. Cook macaroni until it’s tender. Drain. Fold in chicken, vegetables and cheese. Cover and heat over very low heat while you melt butter in a small, nonstick skillet. Stir in bread crumbs until toasty. Spoon macaroni mixture onto four plates and sprinkle with toasted bread crumbs. Serves 4.
See more of Janet Groene’s galley-easy recipes at http://www.CampandRVCook.blogspot.com

Summer days are salad days

Janet Groene’s
Sweetpea Salad
    This is a nice change from the same old salads, especially when you’re boondocking and the lettuce is gone.

1 jar of marinated artichoke hearts
1 tablespoon Italian dressing
2 cups peas, thawed
Small Vidalia onion, diced
2 to 3 tablespoon real bacon bits

    Drain artichoke hearts into a medium bowl and mix Italian dressing with the juice. Cut up artichokes and stir into the dressing with peas, onion and bacon bits. Serves two as a luncheon main dish or four as a side salad. 

See more of Janet Groene’s RV-ready recipes at http://www.CampAndRVCook.blogspot.com

Where there's smoke there's flavor

Janet Groene’s
Smoky Sweet Potato Soup
    The smokier and more authentic the country sausage, the better the result. Shopping farm markets along your route is part of the fun of RV travel.

8-ounce length of smoked sausage, diced
2 tablespoons canola oil
2 large sweet potatoes, peeled and diced (3 cups)
Medium onion, diced
3 tablespoons flour
1-quart carton chicken broth
Salt, pepper to taste
    Sizzle sausage in hot oil, gradually adding sweet potatoes and onion. Sprinkle with flour, stir to coat vegetables, then stir in chicken broth. Cover, reduce heat and simmer until vegetables are tender. Season to taste. Serves 4.
    See more of Janet Groene’s RV-ready recipes at http://www.CampAndRVCook.blogspot.com

This Exotic Camp Dish Curries Favor

Janet Groene’s
Casbah Chowder
    Hot, fragrant and filling,  this exotic dish is thrown together in minutes in one pot.

10-ounce can chunk chicken
2 tablespoons olive oil
Medium onion, diced
1 teaspoon minced garlic
1 teaspoon cinnamon
1 teaspoon curry powder
1 can diced tomatoes 28 to 30 ounces
15-ounce can garbanzo beans (also called chickpeas or cici)
½ cup raisins
Croutons
    Put chicken in a saucepan and sizzle it in hot oil, gradually stirring in onion, garlic, cinnamon and curry powder. When everything is well coated, add tomatoes and bring to a low boil. Cover, reduce heat and cook until onion is tender. Stir in garbanzos and raisins, cover, and simmer to heat through. Serve in shallow soup plates and sprinkle with crisp croutons.  Serves 4.

    Camp cuisine tip: the finer you cut up vegetables, the quicker they cook.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com