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Tuesday, November 29, 2016

Let's Get Into the Sauce

Janet Groene's
Whole Lotta Cheese Sauce
Make a big batch of sauce while you're at it, keep it in the fridge and use it every day for up to a week on fish, burgers, pasta, vegetables, omelets.  To re-heat, nuke it or stir over low heat in a small pan with a little milk or water. 


1/4 cup flour
½ stick butter
3 cups milk
2 tablespoons Dijon style mustard
½ teaspoon smoked paprika
16-ounce package shredded Cheddar


               Stir or whisk flour into melted butter and gradually stir in milk. Continue stirring over low-medium heat until it comes to a low boil and thickens. Stir in cheese and paprika. When cheese melts, serve it hot. Makes about 4 ½ cups. Cool leftovers and refrigerate.


See more of Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com

Tuesday, November 22, 2016

A Spread for the Party

Janet Groene’s
Salmon Snowball
    It’s party time in the campground. Center this spread on a big platter and surround it with crackers or chips. If the food police are patrolling, use fruit and vegetable slices instead of high-carb snacks. Make a colorful palette of sliced cucumber, yellow squash, zucchini, green and red sweet pepper, carrot and apple.    

       
8-ounce brick of cream cheese
16-ounce can of salmon
2 tablespoons horseradish
1 tablespoon dried parsley flakes
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
About ½ cup finely chopped blanched almonds 


    Let cream cheese soften to “room” temperature or nuke it for a few seconds. Drain salmon and discard skin and bones. Use a fork to blend all ingredients except nuts. Form into a ball, wrap and chill. Roll in chopped almonds and serve now or chill for later.  

See more of Janet Groene’s recipes for canned goods in her Survival Food Handbook.

Tuesday, November 15, 2016

Romancing the Scone

Janet Groene’s
Lemon Herb Scones
    Just add a mug of cream of tomato soup and a quick, hot supper is ready within a half hour after you hook up at the campsite. To save even more time, measure the biscuit mix, sugar , herb and soda into a bag ahead of time and just dump it into a mixing bowl. 

     These crusty, flavorful scones will fly off the table. Provide plenty of butter or honey butter and have an extra scone for dessert too. This makes a large batch, enough to freeze for another day. Bring a fresh lemon. It’s worth the extra work to use fresh zest and juice.

4 cups biscuit mix
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon dried, crumbled herb such as sage, thyme or tarragon
1 teaspoon lemon zest
1 cup milk or half and half

    Preheat the oven to 450 degrees. Make zest from the lemon. In a bowl stir biscuit mix, sugar, baking soda and zest. Then squeeze 1/3 cup of lemon juice. Stir this into the milk and let it clabber for a few minutes.
    Stir clabbered milk into dry ingredients to make a thick dough. Knead it a few times (but do not over-work dough)  on floured paper toweling. Form two balls and flatten them to circles an inch thick. Place circles on a greased baking sheet.

    Score tops of circles into 8 wedges. Bake 12 to 15 minutes or until scones are golden brown. Makes 16 scones.
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