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Tuesday, August 25, 2015

Smart Cookie Makes a Meal

Janet Groene's
Waldorf Salad Cookies   
    What fun! The elements of Waldorf Salad go into these luscious, nutritious bar cookies. They are a meal in themselves, perfect with a cup of coffee for breakfast when you need a quick, early departure. The best part is the easy hand mixing. You don’t need an electric beater.

3 cups flour
½ teaspoon each baking soda, salt, nutmeg
1 teaspoon cinnamon
1 cup packed brown sugar
1 cup real mayonnaise
2 jumbo eggs or 3 large eggs
1 teaspoon vanilla
3 medium apples, cored and diced
1 cup chopped walnuts
Large rib of celery, finely chopped
    Grease or spray a 9 X 13-inch baking dish. Set the oven to 350 degrees. Put dry ingredients in a clean bag and jostle gently to mix. In a bowl, whisk mayonnaise, eggs and vanilla until well blended. Dump in dry ingredients and mix well. Fold in apples, nuts and celery. Spread in the pan and bake about 30 minutes or until firm to the touch and pulling slightly away from edges of the pan. Cool in the pan.  Cut in 12 to 15 portions. (I like to wrap each individually in waxed paper to eat on the go.)

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

Tuesday, August 11, 2015

Breakfast Any Time of the Day

Janet Groene’s
Corn Sausage  Casserole
    This bracing breakfast is a good meal any time of  day. You can also bake it ahead and refrigerate it to nuke when you’re ready.  Hard-cooked eggs are available at most supermarkets but I usually make half a dozen about once a week to have on hand for salads, garnishes and recipes.

1 package Jiffy cornbread mix (plus egg and milk per package instructions)
8- to 10-ounce package fully cooked sausage patties or links
2 or 3 hard-boiled eggs, diced
Butter or honey for serving
    Make cornbread batter with egg and milk per package directions. Fold in chopped sausage and diced eggs. Bake in a greased 8 X 8-inch pan at 425 degrees about 20 minutes or until springy to the touch. Serve slathered in butter or drizzled with honey. Serves 4. 

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

Wednesday, August 5, 2015

This Sassy Sauce Lox in Flavor

Janet Groene's
Creamy Lox Sauce
    Need a sumptuous sauce to perk up tonight’s fish dinner? Wow ‘em with this easy mayonnaise. Use regular, low-fat or non-fat mayo and yogurt. It's your choice.

1 cup mayonnaise
8-ounce carton nonfat lemon yogurt
½ cup finely chopped lox

1 teaspoon dried dillweed
2 tablespoons finely chopped sweet onion such as Vidalia

    Whisk yogurt and mayonnaise. Fold in lox, dillweed and onion. Chill several hours while flavors blend. Spoon over hot, cooked seafood such as grilled fish steaks, skewered shrimp,  beer-battered fried fish or crispy fish cakes. It keeps in the refrigerator  up to four days. Stir before using.

See more of Janet’s easy galley recipes at
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