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Tuesday, July 29, 2014

Playing Dress-Up

Janet Groene's
Beach Sand and Pebbles

Make this easy sprinkle at home or on the go. Use  it to dress up sundaes, pudding, frosted cookies, fresh fruit, yogurt. It adds sweetness and texture to any plain dessert. Try it on plain cereal or sweet potatoes too.

1 cup graham cracker crumbs
1 cup cake flour OR
3/4 cup all-purpose flour plus 1 tablespoon cornstarch
2/3 cup white sugar or coarse sugar
1 teaspoon salt
1 stick butter
1 cup finely chopped nuts such as pecan meal 

Set the oven to 275 degrees. Line a 9 X 13-inch baking pan with nonstick foil and mix crumbs, flour, sugar and salt on it. Drizzle with melted butter and mix well. Bake 10 minutes, mix again, and bake 8-10 minutes more until the "sand" is toasty. Stir nuts into the warm mixture, then cool completely and keep in the refrigerator up to 10 days.  Makes about 3 cups. Sprinkle on foods by the tablespoon. 

See Janet Groene's road-ready recipes at Her books Living Aboard Your RV, 4th Ed. and Cooking Aboard Your RV, 2nd Ed. are available from the RV Book Store (800)274-9738.

Tuesday, July 15, 2014

Plum Assignment: Prune Whip

Janet Groene's
Lazy Day Prune Whip
1 quart whipped topping
20 pitted prunes
20 whole almonds or walnuts
1/4 cup lemon juice
1/2 cup sugar
1 teaspoon cinnamon

    Set out topping to thaw only enough to work with. Stuff each pitted prune with an almond or walnut. Put prunes in a bowl and sprinkle with lemon juice. Mix sugar and cinnamon, sprinkle over prunes and toss lightly. Fold in whipped topping to taste.  (You don't have to use the whole carton.) Serve at once or chill. Makes 6 portions,  each containing 4 stuffed prunes.

See more of Janet Groene’s RV-ready recipes at
Janet’s books Cooking Aboard Your RV, 2nd Edition and Living Aboard Your RV, 4th Edition are available from the RV Book Store, (800) 274-9738. 

Tuesday, July 8, 2014

Something Corny About This Pie

Janet Groene's
Mexicali Meat Pie
    The meat mixture can be prepared a day or two ahead and refrigerated. It forms the
“crust” of this high-protein  “pie”.

2 hard-cooked eggs
Heaping tablespoon of cornmeal or rolled oats
1 pound 80% lean ground beef
1 teaspoon dried, crumbled oregano
Medium onion, finely chopped
1/3 cup chopped, stuffed olives
1/4 cup brine from olives
15-ounce can cream style corn
2 eggs
½ teaspoon ground cumin
Freshly ground black pepper (optional)
    Set the oven to 375 degrees. Mash eggs in a bowl and mix in ground beef, cornmeal,
oregano,  onion, olives and brine. Press evenly into bottom and sides of a 9-inch pie plate. Whisk eggs, cumin and corn and empty into the “pie shell”. Sprinkle with pepper if you wish. Bake 45-55 minutes until meat mixture is done through and corn custard is set. Let stand 5 minutes, then cut in wedges. Makes 6 to 8 portions.

See Janet Groene's RV-ready recipes including a galley-easy Campground Potluck Recipe of the Week at