Be sure to sign up for the weekly RV Travel Newsletter, published continuously every Saturday since 2001. Click here.

Search This Blog

Tuesday, March 20, 2018

Just Enough Bread for Two

Janet Groene’s 
Irish Soda Bread for Two

The quickest of quick breads is also a must-have in this season of shamrocks.  Depending on who you ask, Irish Soda Bread should contain raisins or caraway seeds or nothing extra  at all. As long as you serve it warm and slathered with Irish butter, you can’t go wrong.
This mini-loaf for two is just right for a hot soup supper on a cold campground evening. 

1 1/4 cups flour
2 tablespoons sugar
½ teaspoon each salt and baking powder
1/4 teaspoon baking soda
2 tablespoons butter
About 1/3 cup buttermilk
1 teaspoon caraway seeds (optional) or
2 tablespoons raisins (optional)

Pre-heat the oven to 375 degrees. Grease a pan or baking sheet. In a bowl mix flour, sugar, salt, baking powder and baking soda. Cut in butter using a pastry blender or two knives, held scissors style. Stir in enough buttermilk to make a stiff dough. Turn out on a floured surface such as a linen towel or paper towels. Knead just until well mixed. Do not over-knead. 
Here’s the important part. Form the dough into a ball and put it on a baking sheet. Cut a shallow cross in the top and bake about 35 minutes or until it’s golden and crusty. Break in chunks and serve warm. Serves 2 to 3.

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

Tuesday, March 13, 2018

Going Green for St. Patty's Day

Janet Groene’s
Emerald Isle One Dish Meal

Cook your starch and vegetable in one pot, serve it with meat from the grill and you have only one pan to wash. The checkerboard bits of green from the zucchini add a St. Patrick’s Day touch to the meal. As for the cheese, good ol' cheddar is always a good choice but it’s fun to try different cheeses-–hot, mild, blue, or even goat cheese for a change of pace.  

2 cups zucchini diced
Medium onion, diced
2 cups water
2 cups instant white rice   
1 can condensed cream of celery, mushroom or chicken soup
1 teaspoon sriracha or Worcestershire sauce (optional)
Pepper, salt
Shredded cheese

Bring the squash, onion and water to a boil. Cover, reduce heat, and simmer until squash is tender. Bring back to a boil.  Stir in the soup and rice. Turn off heat, cover pan and let stand 5-7  minutes until the rice is tender. (Instant brown rice takes longer than white, so check package directions.)
 Stir. Season to taste with sriracha or Worcestershire, salt and pepper and spoon onto serving plates. Top each serving with a bit of grated cheese. Serves 4 to 5. Complete the plate with meat sizzling hot from the grill, carrot and celery sticks and a scoop of chilled whole berry cranberry sauce 

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

Monday, March 5, 2018

Sweet 'n Simple Lump Crabmeat

Janet Groene’s 
Corny Crab
Serve this saucy concoction over whatever comes to hand: cooked rice, pasta or noodles; crisp Asian noodles,  steamed carrot sticks or cabbage wedges,  toast,  polenta, waffles,  pancakes, corn muffins. The sweetness of the corn combines with the sweetness of fresh crabmeat to complete an RV feast that tastes like delivery from a gourmet restaurant.

4 slices bacon, cut up
Medium onion, finely chopped
1 tablespoon dried parsley flakes
1 teaspoon dried thyme
16-ounce tub of fresh lump crabmeat, picked over to remove bits of shell
15-ounce can whole kernel corn, drained
1 tablespoon cornstarch
2-ounce jar diced pimentos, drained
Salt, pepper

Fry out bacon and spoon off excess fat, leaving bacon and about 2 tablespoons fat in the pan. Continue stirring over medium-high heat while adding parsley, thyme, crab and corn. Cover and cook over low heat while adding cornstarch to 2/3 cup liquid*. 
      Stir into crab mixture over medium heat until it thickens. Stir in pimentos. Adjust seasonings. Serve over base of your choice. Serves 4 to 6. 

* Water plus juice drained from corn

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

Free RVing News. Sign up