CampAndRVCook-Orama

Janet Groene's
Snowdrift Casserole
White and creamy, with curry providing a buttery blush, this casserole can be made with
any white meat or with tofu. If you like it can be assembled a day or two ahead to reheat in the oven or microwave. Be sure to serve brightly colored side dishes to complement this white-on-white dish. Use frozen cauliflower or bring a big, white head of caulflower and cut it into bite size.

4 cups cooked rice
2 packages, 10 ounces each, cauliflower
3 to 3 ½ cups diced, cooked white meat or tofu
2 cans condensed cream of chicken or celery soup
1 cup plain yogurt
1 tablespoon curry powder

Cook cauliflower, drain, cool and cut up any large pieces to bite size. In a 9 X 13-inch
sprayed casserole, gently mix rice, cauliflower and meat or tofu. In a medium bowl whisk soup, yogurt and curry powder and spread over rice mixture.
Microwave on High, turning every minute, until it’s heated through. Or bake 45 minutes at 350 degrees Heating times will be longer if casserole has been refrigerated first. Serves 8.

See more Janet Groene recipes at http://www.CampAndRVCook.blogspot.com
Eating on the trail or in the cockpit? Try a healthful trail mix recipe from
http://www.CreateAGorp.blogspot.com

Janet Groene's Locavore Recipe

Janet Groene's
Marinated Veggies

Linger at local farmers' markets to celebrate the green movement known as locavore, or eating locally grown food. Marinate a big bag of vegetables and you’ll have enough to last one or two people for up to a week. Bring them out as a garnish, snack, relish or to add to salads. Chop and drain them to serve on hot and cold sandwiches too.

Marinade:
1 ½ cups white vinegar
1 1/4 cups vegetable oil
2 tablespoons seasoned salt
2 tablespoons lemon pepper
2 tablespoons Italian seasoning
1 teaspoon garlic granules
Vegetables:
Large cauliflower, trimmed and cut in bite size
Large green bell pepper, seeded and cut in squares
Large red sweet pepper, seeded and cut in squares
Large can pitted ripe olives, drained
2 large sweet onions, cut in bite size
2 large cans artichoke halves, drained and quartered
1 quart button mushrooms, trimmed
1 or 2 cucumbers, peeled, seeded and cut in chunks

In a two-gallon zip-top bag, combine marinade ingredients and tip bag to mix well. Add vegetables, close and refrigerate 24 hours, turning occasionally. Use tongs to remove vegetables as required or serve the entire batch at a big party. To serve them all at once, use an ice pick to make holes in the bag, drain well then empty bag of vegetables into a big serving bowl. Makes 2 quarts vegetables.

To see more of Janet's RV-ready recipes go to http://www.CampAndRVCook.blogspot.com
If you love to snack at the wheel see Janet's sensible, affordable trail mix recipes at
http://www.CreateAGorp.blogspot.com

Janet Groene's Spinach Salad

Spinach Dump Salad
You’ve heard of dump cakes. Now make a salad by dumping everything together in a big bowl bowl without measuring. Provisioning is easy too. Just get a package of this and a can of that. Just before serving, dress it and toss it.

10- or 12-ounce bag ready-washed baby spinach
11-ounce can mandarin oranges, drained
Medium sweet onion (such as Vidalia), sliced very thin
6-ounce package dried cranberries or cherries
4-ounce carton crumbled blue cheese
Bottled citrus vinaigrette dressing

Toss everything together and add enough bottled dressing, tossing as you go, to make the spinach leaves glossy. Serves 6 as a luncheon main dish.

See more of Janet's camping-ready recipes at
http://www.CampAndRVcook.blogspot.com
and
http://www.CreateAGorp.blogspot.com

Janet Cooks Jamaican

Jamaican Chicken Stew
Tired of the same chicken dishes time after time? Let this new dish light up your taste buds. Islanders would add plenty of cayenne pepper and probably pass the hot sauce too, but it’s easy enough to omit the hot stuff and still create the exotic, spicy flavor of Jamaican jerk chicken.

If you’re a crew of only one or two people, freeze leftovers in batches. Make just enough rice each time for the stew you are serving.

2 tablespoons vegetable oil
20-ounce package chicken tenders
Large onion, diced
Large green pepper, diced
1 teaspoons nutmeg
½ teaspoon cloves
2 teaspoons cinnamon
1 bay leaf
½ teaspoon cayenne pepper (optional)
16-ounce can chicken broth
15-ounce can diced tomatoes
Medium zucchini or summer squash, cut in bite size
15-ounce can black beans, drained and rinsed

In a big kettle, heat the oil and stir-fry chicken over high heat, gradually stirring in vegetables and spices. When everything is nicely browned, and the spices fragrant, add broth, tomatoes and squash. Cover and cook 20 minutes over low heat. Stir in black beans to heat through. Remove bay leaf and serve over rice Serves 8.

See more of Janet's camo-tested recipes at
http://www.CampAndRVcook.blogspot.com

Everybody Loves Focaccia

Janet Groene's
Foursquare Focaccia

2 ready-baked pizza shells
About ½ cup olive oil
Small can sliced ripe olives, drained
1 pint grape tomatoes, cut in quarters
4-ounce carton pesto
4-ounce package grated Mozzarella
Set pizza shells on baking sheet(s) and use the handle of a wooden spoon to make random dimples over the surface. Drizzle with olive oil and dot with olives, tomato bits and spacks of pesto. Sprinkle with cheese and bake at 400 degrees just to heat through. Cut in 8 wedges each. Makes 16 wedges.

See more galley-ready recipes at
http://www.BoatCook.blogspot.com

Good eating on the go? Try a new trail mix recipe from
http://www.CreateAGorp.blogspot.com

What to take to the next church potluck or what to fix
for the next church supper for the homeless?
Go to http://www.ChurchSupper.blogspot.com