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Wednesday, October 18, 2017

Curry Favor with Easy Elegance

Janet Groene’s 
Miser’s Minced Meat Curry
Stretch your budget with affordable ground beef, pork or turkey to make an exotic and elegant curry. It’s one of the most versatile one-dish meals to serve in RV travel. For added texture interest, have the meat ground extra coarse or extra fine.

   Spoon curry over steamed rice, noodles, pasta, mashed or baked potatoes or toast.  

1 tablespoon vegetable oil
1 pound lean ground meat
2 large onions, diced
1 cup finely diced vegetable (carrot, celery, butternut squash, what have you)
1 tablespoon curry powder (more or less to taste)
1 bouillon cube (vegetable, beef or chicken)
1 1/2 cups water, divided
1/2 cup raisins
1 tablespoon cornstarch
Salt, pepper to taste

Garnishes: peanuts, shredded coconut, chutney, dried cranberries, diced pineapple or banana, crumbled bacon, sliced scallions, mandarin orange sections. 

 Heat the oil and stir-fry meat, breaking it up as you go. Keep stir-frying while adding onions, additional vegetables and curry powder. Let curry release its flavor from the heat, then add the bouillon, 1 cup water and raisins.
 Cover, reduce heat and cook until vegetables are tender and raisins plump. Stir  cornstarch into the remaining half cup of water and stir into the curry until it comes to a low boil. Spoon over the starch of choice. Pass whatever garnishes you have. Serves 4 to 6.

See  Janet Groene’s tips for women who travel in RV’s at

Wednesday, October 11, 2017

A Quick Breakfast for a Fast Getaway

Janet Groene’s
Getaway Muffins

   On mornings when you have to scramble out in the wee hours to get to one of those “first come” campsites, here’s a way to have a totally nutritious breakfast in a hurry. Just grab a couple of these hearty muffins, an OJ and a cup of joe and you’re on your way.
    Make them at home and keep a dozen in the freezer to nuke when you need them.  They are also easy to mix and bake in the RV galley’s regular or convection oven. No electric mixer needed. Note that they contain no dairy. Tomato sauce adds piquant flavor and extra vitamins.

8-ounce can of tomato sauce (1 cup)
3 eggs
1 cup vegetable oil such as canola

1/4 cup juice from canned pineapple

2 1/4 cups flour
2 teaspoons baking powder
2 teaspoons apple pie spice or pumpkin pie spice
1 cup brown sugar

Small can crushed pineapple, well drained
1 cup grated carrots
1 cup shredded coconut
1 cup coarsely chopped walnuts or pecans

    Set oven temperature to 350 degrees F. Prepare 24 muffin cups.
     In a large bowl whisk tomato sauce, eggs, oil and juice. Put the next four ingredients in a clean bag and “work” the bag gently to mix them. Dump into the wet mixture and stir until evenly moistened. Fold in pineapple, carrots, coconut and nuts.
    Bake about 18 minutes or until you can insert a toothpick that comes out clean. Muffins should be springy, firm to the touch.  Makes two dozen muffins.
    Janet Groene’s Survival Food Handbook is a guide to provisioning your RV pantry for emergencies by using familiar, affordable supermarket foods. No high-priced survival rations needed.  

Wednesday, October 4, 2017

Canned Shrimp Saves the Day

Janet Groene’s
Shrimpburgers for Two

    Canned shrimp is just right for this recipe. You can always have it on hand and it mashes easily with a fork to make a burger. Make a meal of the burgers in Kaiser buns, sliced beefsteak tomatoes, a steam-in-the-bag vegetable medley and lemon gelato for dessert.
1 egg
2 tablespoons mayonnaise
2 drops hot sauce
½ teaspoon fresh or dried lemon zest
2 cans, 4 to 4.15 ounces each, shrimp

2 scallions, thinly sliced
About 1 tablespoon unseasoned bread crumbs
2 tablespoons vegetable oil

    In a bowl, whisk the egg, mayonnaise, hot sauce and lemon zest until smooth. Drain shrimp and pick out any foreign matter.  Add shrimp and mash with a fork until well mixed. Stir in scallions and add bread crumbs until the mixture can be formed into two patties.
    Heat oil and fry patties until toasty on both sides. Makes two burgers. 

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