Lemon Rice Pudding

Creamy and refreshing, this no-cook pudding is the perfect dessert after a campground fish fry. Garnish it with a scattering of slivered almonds.

1 cup cooked rice (or 8-ounce tub of ready-to-serve white rice)
1 packet (4-serving size) regular or sugar-free lemon gelatin dessert mix
1 cup boiling water
½ cup ice water
1 tub (2 cups) whipped topping, thawed
1 tablespoon lemon zest
Chill rice while you dissolve the gelatin in boiling water. When gelatin is well dissolved, stir in ice water and cold rice, then fold in whipped topping and lemon zest. Chill. Serves 8.
Cook's note: Buy small, disposable, clear plastic glasses for like this one and bring them to the potluck table on a large platter or tray.

See more of Janet Groene’s RV-ready recipes at Camp And RV Cook.

Janet Groene's Shoo Fly Cake

You’ve heard of Shoo Fly Pie. This cake version is easier to make yet it retains all the old-time taste of this Amish favorite. Make it in a 9 X 9-inch square pan and cut into 9 portions.

2 cups flour
1 cup brown sugar
3/4 stick of butter
1 cup boiling water
½ cup molasses
1 ½ teaspoons baking soda.
    Cut butter into a mixture of the flour and brown sugar until mealy. Remove and save a heaping half cupful.   Bring water to a boil in a pan or micro-safe cup or bowl large enough to hold 3 cups.  (Mixture may froth up).  Stir molasses and baking soda into water until it stops foaming, then fold  liquid into the flour mixture until it’s evenly moistened. Put in a greased square pan and sprinkle with reserved crumb mixture. Bake 40 to 45 minutes, or until it’s springy to the touch, at 350 degrees.

See more of Janet Groene’s RV-ready recipes at CampAndRVCook. The weekly blog is also available by subscription for Kindle readers from  http://tinyurl.com/7j354zo

Janet Groene's 

Beet and Cabbage Ragout
    This borscht-like soup is traditionally made with rich beef stock but it’s easily made for vegans or vegetarians by using vegetable stock. If you can’t find julienne beets, buy whole beets and shred them coarsely.

16-ounce package finely shredded cabbage (coleslaw mix)
12-ounce can julienne beets, drained
Medium onion, finely chopped
2 quarts beef, chicken or vegetable stock*
Salt if needed, freshly ground pepper to taste
1 teaspoon dried dillweed
Thick sliced peasant bread
Dairy or non-dairy yogurt or grated cheese
    Put cabbage, beets, onion and liquid in a large saucepan. Bring to a boil, cover, reduce heat and simmer until cabbage is very tender. Stir in salt, pepper and dillweed.
    Toast bread if you wish. Put a slice of bread in each shallow soup bowl and cover with ragout. Garnish with yogurt or grated cheese. Makes 8 portions. Leftover ragout can be refrigerated or frozen.
*Or two quarts water plus eight vegetable, beef or chicken bouillon cubes
    Cook’s note: this can be made in a slow cooker in six hours on Low or three hours on High.
See more of Janet Groene’s RV-ready recipes at CampAndRVCook.blogspot.com

Janet Groene’s
Cheatin’ Chocolate Cheesecake
     This cheats the time clock and it also cheats the diet police because it’s so low-cal compared to a conventional cheesecake. It’s a great summer dessert because it needs no eggs, no oven. You do, however, need a mixer, blender or food processor to make it creamy smooth.

Graham crackers
8-ounce brick of low-fat cream cheese
6-ounce piece of baking chocolate, melted
1 cup whipping cream
1 teaspoon sugar
    Tear off two strips of plastic wrap and line an 8 X 8-inch pan bottom and sides with some left over. These "flaps" will help lift the cheesecake out of the pan.
    Let the cream cheese come to “room” temperature while you put an even layer of graham crackers in the pan, touching closely. Break crackers as necessary to fit. This forms a solid bottom crust for your cheese cake. Beat cream cheese, melted chocolate and ½ cup cream until it’s airy, satiny and smooth. Spread over the graham crackers and refrigerate several hours or until firm. Lift out of the pan and cut in 12 portions.
    Whip remaining half cup of cream with a teaspoon of sugar and serve a little on each portion.

See more of Janet Groene's galley-tested RV recipes at http://www.CampAndRVCook.blogspot.com