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Tuesday, August 19, 2014

Sizzle a Skillet and Soup's On

Janet Groene’s
Creamy Corn Skillet

6 slices bacon, cut up
Medium onion, diced
3 cans whole kernel corn with red and green pepper (Mexicorn)
15-ounce can cream style corn
½ cup evaporated milk
2 teaspoons sugar
8-ounce brick regular cream cheese, cut up
Freshly ground pepper
Hot sauce

    In a large skillet, fry out bacon, gradually stirring in onion. When onion is soft and bacon crisp, pour off excess grease according to your own tastes, then
stir in drained Mexicorn. Keep stirring over medium-high heat to brown corn and stir up brown bits from the skillet. Reduce heat and stir in cream style corn, evaporated milk, sugar and cream cheese. Cook, stirring until cream cheese melts. Pass the pepper mill and hot sauce. Serves 6 as a main dish. Complete the meal with crisp bread sticks and a leafy salad.

See more of Janet Groene's recipes at Her books Living Aboard Your RV, 4th Edition, and Cooking Aboard Your RV, 2nd Edition, are available from the R.V. Book Store, (800) 274-9738.

Tuesday, August 12, 2014

Condiments Make the Camping Meal Classier

Janet Groene’s
Pickled Tomatoes
    If your garden is spewing out too many little tomatoes this month, you’re not alone.  Take them camping in the form of a dill-icious condiment.

½ cup each cider vinegar and water
2 teaspoons coarse salt
1 tablespoon sugar
1 tablespoon dried dillweed
1 teaspoon minced garlic
About 3 cups cherry or grape tomatoes
    Bring vinegar, water, salt, sugar, dillweed and garlic to a boil. Set aside to cool while you use a fork or sharp knife to pierce tomatoes here and there. This allows the pickling mixture to penetrate better. Put tomatoes in a food storage container and pour in warm vinegar mixture. Cover tightly.  Cool to room temperature, tipping the container from time to time to mix. Use later today or chill overnight.

See more of Janet Groene's RV-ready recipes at Her books Cooking Aboard Your RV, 2nd Edition and Living Aboard Your RV, 4th Edition can be ordered from the R.V. Book Store, (800) 274-9738.

Friday, August 8, 2014

P is for Perfect, A Salad for Lunch

Janet Groene’s
Pea-quant Party Salad
1 bag steam-in-bag peas
1 cup sharp cheddar cheese, small dice
3 hard-cooked eggs, diced
½ cup pickle relish
½ teaspoon celery seed (not celery salt)
½ teaspoon smoked paprika (pimenton)
Cream ranch dressing to taste
    Cook peas half the time called for on the package. Cool and drain well. Lightly fold in cheese, eggs, relish, celery seed and smoked paprika. Fold in dressing to taste. Serve as is or on lettuce leaves for a cold lunch. Serves 4 as a main dish.

See Janet Groene’s Pantry Recipe of the Week at No fresh ingredients are needed for recipes you can use for boondocking and emergencies. Janet’s book Cooking Aboard Your RV, 2nd Edition, is available from the RV Book Store (800) 274-9738.