Be sure to sign up for the weekly RV Travel Newsletter, published continuously every Saturday since 2001. Click here.

Search This Blog

Tuesday, May 14, 2019

A Souper Idea from the Pantry Shelf

Janet Groene's
Quick Casbah Chowder

          Busy day? First night out? Miles from home and all tuckered out?

          Hook up, heat up and eat in a jiffy when you have the ingredients for this hot, fragrant and filling soup on hand in your RV pantry.  They’ll keep on the shelf for days, even weeks. It's good to have an ample pantry for emergencies and for last-minute trips.      

          Complete the meal with French bread, deli coleslaw and bowls of berries. Or, go to the pantry shelf for a box of crackers or a can of Boston brown bread. Then open a can of peaches for dessert.

2 tablespoons diced dried onion
1 teaspoon dried garlic granules
1 teaspoon cinnamon
1 teaspoon curry powder
10-ounce can chunk chicken
1 cup water
1 teaspoon powdered chicken bouillon or 1 bouillon cube
1 can diced tomatoes 28 to 30 ounces
15-ounce can garbanzos, drained
½ cup raisins

Salt, pepper, hot sauce

   In a small bowl or paper cup, soak dried onion and garlic in juice drained from the canned chicken. Put all ingredients in a pot and bring to a low boil.  Cover, reduce heat and simmer until onions are tender and raisins are plump. If you like a thinner soup add water, broth, V-8 or tomato juice.

Adjust seasonings but be careful with salt. The canned goods are already salted.  Ladle into shallow soup bowls and sprinkle with croutons.  Serves  4. 

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

Tuesday, May 7, 2019

A New Take on Tube Steaks

Janet Groene’s
Stuffed Tube Steaks

    This is a quick and easy skillet meal to make indoors or out. And what’s not to love about everyone’s two favorite food groups,  (1) hot dogs and (2) stuffing? Serve the dogs with or without buns, with or without condiments.  I’m guessing that carb-hungry kids will want them in buns with lots of ketchup. 

    You can also make this a tasty knife-and-fork dinner by cooking the stuffed wieners on a bed of shredded cabbage. The better the quality of your hot dogs, the better (and healthier) this RV banquet will be. 

3 to 4 thick slices bacon, cut up
1 cup dry bread crumbs
½ teaspoon dry mustard
1 teaspoon dry, crumbled sage
Water or broth as needed
6 hot dogs
1 bag finely shredded cabbage cole slaw mix (optional)
2 tablespoons water or broth
1 tablespoon balsamic vinegar

While the bacon fries out, put the dry ingredients in a clean bag and shake to mix. Spoon off excess fat and dump dry mixture into the bacon. Add water or broth to make sticky stuffing. Remove to a bowl or paper plate. Set aside until it’s cool enough to handle. 

Slit hot dogs down the middle, spread open and pack with stuffing. Do not over-fill. Stuffing will swell as it cooks.  

At this point, line up the hot dogs in the skillet in a single layer, cover and cook over low-moderate heat until they are plump and  heated through. 

Alternatively put cabbage in the skillet and drizzle with water or broth and balsamic vinegar. Cover and steam over medium heat until cabbage is limp. Then nestle hot dogs in cabbage, cover and cook until cabbage is tender and hot dogs nicely steamed.

See more of Janet Groene’s shortcut recipes for RV cooks at

Tuesday, April 30, 2019

Make This Chicken Salad Different Each Time

Janet Groene’s
Open Sesame Chicken Salad

    This salad recipe is so versatile, it’s the Open Sesame to a treasure chest of serving ideas. Put it in mini phyllo shells for an appetizer, in mini rolls to make sliders for tailgating, on beds of lettuce for a luncheon main dish and in buns for everyday sandwiches.
    This recipe is ultra-variable from the get-go because it can be made with diced deli roast chicken sandwich meat, shredded meat from a rotisserie chicken, canned chunk chicken or leftover homemade chicken. Double it or halve it. Make it ahead and keep it cold up to two days.

4 cups finely diced or shredded cooked chicken
2 cups shredded carrots
1/4 cup toasted sesame seeds
1 teaspoon dried dillweed
1  cup mayonnaise
Juice of ½ lemon
1 teaspoon curry powder
2 scallions, finely chopped

    Lightly toss chicken, carrots, sesame seeds and dillweed in a bowl. In a small bowl whisk mayonnaise with lemon juice and curry powder. Fold in scallions. Fold dressing into chicken. Makes about 6 cups.
    Variation: Omit scallions and dillweed. Substitute lemon or pineapple yogurt for the mayo and fold in very well-drained crushed pineapple. 

See more of Janet Groene's shortcut recipes at
Free RVing News. Sign up