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Tuesday, August 14, 2018

Old-Fashioned Molasses Cookies

Janet Groene’s
Stone Print Molasses Cookies

This delightful old recipe makes new sense in the RV era because it’s so easy to  stir up in a saucepan. The dough is then imprinted with anything from the flat bottom of a glass to a carving such as a butter press, Pennsylvania Dutch cookie press or your own design, carved out of a potato.
    Put the kids to work on this one on a rainy day. They’ll have their own ideas on how to imprint these cookies, but any flat surface will do the job. The name comes from the day when the bottom of a stone jar was used.

Tuesday, August 7, 2018

A Popeye Main Dish for Two

Janet Groene’s
Spindrift Spinach for Two

    Saucepan or skillet, this is an easy, one-burner vegetarian main dish for two or a side dish for four.  To serve it as a vegetarian entree I’d use ½ cup almonds, or a 1/4 cup serving per person. Round out the menu with crusty biscuits with herb butter and trios of tiny tangerines for dessert. 

10-ounce bag of  spinach, washed and well dried
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon ground nutmeg
Half of an 8-ounce brick of cream cheese, diced
2 tablespoons grated Parmesan cheese
Salt, freshly ground pepper to taste
1/3 cup slivered almonds (or more to taste)
1 tablespoon butter
Grated Parmesan

    In a large skillet or pan, heat the oil and garlic. Caution! Garlic burns easily.  Add spinach until it wilts down. Then cover and cook 5 minutes over low heat until spinach is tender. Stir in nutmeg and cheeses until melted and creamy. Season to taste. Melt butter in a small, nonstick skillet and sizzle almonds until toasty. Sprinkle over spinach. Pass the cheese shaker. 

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

Tuesday, July 31, 2018

Love This Side Dish

Janet Groene’s
Pronto Pilaf

    When most of your camping meals focus on meat from the grill, burgers from the grate and wienies on a stick, it’s sometimes a stickler to round out the plate with easy side dishes.
    When a hot side dish is called for,  rice is a go-to starch. It’s inexpensive, nutritious, compact in the pantry,  versatile and easy to cook in an instant pot, pressure cooker, steamer or saucepan. A little robust red wine really beefs up the flavor of this rice pilaf. Broken spaghettini adds texture variety. 

1 stick butter 
1 cup raw rice
Medium onion, cut in slivers
2 cups sliced mushrooms
2 ½ cups beef or chicken broth
½ teaspoon dried, crumbled thyme
1/4 cup dry red wine
1 cup fideo noodles or broken vermicelli
Salt, pepper

    Melt butter and stir-fry rice  gradually stirring in onion and mushrooms. Add broth, thyme and wine. Bring to a boil and add pasta or noodles. Cover, reduce heat and cook until rice is tender, about 20 minutes. Serves 6.

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