Janet Groene's Spinach Salad

Spinach Dump Salad
You’ve heard of dump cakes. Now make a salad by dumping everything together in a big bowl bowl without measuring. Provisioning is easy too. Just get a package of this and a can of that. Just before serving, dress it and toss it.

10- or 12-ounce bag ready-washed baby spinach
11-ounce can mandarin oranges, drained
Medium sweet onion (such as Vidalia), sliced very thin
6-ounce package dried cranberries or cherries
4-ounce carton crumbled blue cheese
Bottled citrus vinaigrette dressing

Toss everything together and add enough bottled dressing, tossing as you go, to make the spinach leaves glossy. Serves 6 as a luncheon main dish.

See more of Janet's camping-ready recipes at
http://www.CampAndRVcook.blogspot.com
and
http://www.CreateAGorp.blogspot.com

Janet Cooks Jamaican

Jamaican Chicken Stew
Tired of the same chicken dishes time after time? Let this new dish light up your taste buds. Islanders would add plenty of cayenne pepper and probably pass the hot sauce too, but it’s easy enough to omit the hot stuff and still create the exotic, spicy flavor of Jamaican jerk chicken.

If you’re a crew of only one or two people, freeze leftovers in batches. Make just enough rice each time for the stew you are serving.

2 tablespoons vegetable oil
20-ounce package chicken tenders
Large onion, diced
Large green pepper, diced
1 teaspoons nutmeg
½ teaspoon cloves
2 teaspoons cinnamon
1 bay leaf
½ teaspoon cayenne pepper (optional)
16-ounce can chicken broth
15-ounce can diced tomatoes
Medium zucchini or summer squash, cut in bite size
15-ounce can black beans, drained and rinsed

In a big kettle, heat the oil and stir-fry chicken over high heat, gradually stirring in vegetables and spices. When everything is nicely browned, and the spices fragrant, add broth, tomatoes and squash. Cover and cook 20 minutes over low heat. Stir in black beans to heat through. Remove bay leaf and serve over rice Serves 8.

See more of Janet's camo-tested recipes at
http://www.CampAndRVcook.blogspot.com

Everybody Loves Focaccia

Janet Groene's
Foursquare Focaccia

2 ready-baked pizza shells
About ½ cup olive oil
Small can sliced ripe olives, drained
1 pint grape tomatoes, cut in quarters
4-ounce carton pesto
4-ounce package grated Mozzarella
Set pizza shells on baking sheet(s) and use the handle of a wooden spoon to make random dimples over the surface. Drizzle with olive oil and dot with olives, tomato bits and spacks of pesto. Sprinkle with cheese and bake at 400 degrees just to heat through. Cut in 8 wedges each. Makes 16 wedges.

See more galley-ready recipes at
http://www.BoatCook.blogspot.com

Good eating on the go? Try a new trail mix recipe from
http://www.CreateAGorp.blogspot.com

What to take to the next church potluck or what to fix
for the next church supper for the homeless?
Go to http://www.ChurchSupper.blogspot.com

A World of RV Recipes

To order Janet's book go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2















Janet Groene's
Silver Bells
Serve two, or multiply this recipe to feed as many campers as necessary. Silver Bells cook in foil, so there is no greasy cleanup. And, if you eat it out of the foil you’ll have nothing to wash but your fork.
For two bells:
8 to 10 ounces bite-size chicken tenders
1 cup instant rice
2 large stalks celery, sliced
2 tablespoons orange marmalade
2 tablespoons soy sauce
11-ounce can mandarin oranges
Lay out two squares of heavy duty foil. Spray foil. On each place a portion of chicken tenders, ½ cup instant rice and some sliced celery. Top each with a tablespoon of marmalade, a tablespoon of soy sauce and half the oranges.
Bring up sides of foil to form a dish and divide juice from the oranges between the two bells. Bring up 4 corners of the foil and twist to seal and to form a handle. Place buoys over low-medium grill for 30 minutes or until chicken is done and rice is tender.

Eating at the wheel? Try a new gorp recipe every week.
http://www.CreateAGorp.blogspot.com

Let's Have a Campground Potluck

Janet Groene's
Squaw Corn Casserole

This economical dish makes a generous casserole to put on the potluck table. It can be made atop the stove, in a Dutch oven in the campfire, or in an oven. Cook it completely in camp,or bring cooked and crumbled ground beef from home (I always have a supply of it in the freezer), or substitute fully cooked meat crumbles from the supermarket. This can also be made with vegetarian “meat” crumbles or sausage crumbles.

Equivalent of 2 pounds ground meat, fully cooked
Medium onion, finely diced
4 eggs
½ cup milk
2 cans, 14 to 16 ounces each, cream-style corn
2 tablespoons prepared mustard
1 ½ cups bread crumbs
3 tablespoons butter

Stove-top or campfire method: Press the meat crumbles in a cold, greased baking pan or skillet and sprinkle with the onion. Whisk together eggs, milk, corn, and mustard. Stir in half the bread crumbs and spread over the meat. Cover and bake over low-medium flame or in a Dutch oven well buried in glowing coals until the corn custard mixture is “set”. In a small skillet, melt the butter, stir in the remaining bread crumbs until they are browned and crisp, and sprinkle on the casserole before serving.
For oven baking, pre-heat the oven to 350 degrees. Put the corn mixture (hold back half the bread crumbs) in a 9 X 13-inch casserole. Bake 30-45 minutes or until the corn mixture is “set”. Add buttered bread crumbs for the last 5 or 10 minutes so they toast to a golden brown.

Serves 8 to 10.

See more great potluck recipes at
http://www.BoatCook.blogspot.com
and
http://www.ChurchSupper.blogspot.com

For more Janet Groene recipes, see this month's Camping Life magazine.