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Tuesday, July 17, 2018

A New Way to Make Ravioli

Janet Groene's
Baked Ravioli

    This rich, creamy,  meatless treat is thrown together in one dish. The ravioli does not have to be cooked separately. To make the ravioli plump, assemble the dish early in the day or the night before. Then pop it into the oven to bake while you relax with a sundowner. 

     It comes out of the oven with a golden glow, each little dumpling surrounded by a halo of egg custard. Make it bland for comfort food or spice it with Tabasco for fiercer palates. 
 

9-ounce package refrigerated cheese ravioli
Small can sliced ripe olives, well drained
2 plum tomatoes, diced and drained
About 1 ½ cups frozen peas
4 eggs
 Small can (2/3 cup) evaporated milk
Water
1 ½ cups grated Cheddar cheese 


    Grease an 8 X 10-inch baking pan or dish and spread ravioli evenly. Sprinkle with olives, tomatoes and peas. Add water to milk to make 1 1/4 cups liquid and whisk with the eggs. Pour egg mixture over ravioli, cover with plastic wrap and refrigerate overnight.
    To bake, set  oven to 350 degrees. Sprinkle casserole with the cheese and bake about 35 minutes or until it’s “set” as for custard.  Let cool 5 minutes, then serve. Serves 4. 



See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com

Tuesday, July 10, 2018

A New Take on Pancakes


Janet Groene’s
Secret Ingredient Pancake Mix
     

      This is best with spice, yellow or French vanilla cake mix. For a change try strawberry, orange or lemon. 
       Homemade mixes are always a plus for RV travel because you know what’s in them, you make only the quantity you need  each time, and they save money, time and mess. I have not tried this with gluten-free cake mix and biscuit mix but they should work. 


1 box cake mix, about 18 ounces
1 box biscuit mix, about 18 ounces

 Empty mixes into a large freezer bag. Zip closed and gently bounce it around to mix contents well.  Keep  in a cool, dry place. 

To make pancakes:

2 eggs
1 cup milk
2 cups pancake mix

1/4 stick butter, melted (optional)

     Whisk eggs and milk until light. Stir in dry mix and melted butter. If thinner batter is desired, add a little more milk or water. Cook as for pancakes. Serves 3 to 4. 

     To make a Mug Pancake for One, spray a large, microwave-safe mug with nonstick spray. In a bowl whisk together a scant cup of the mix with 1/16 teaspoon baking soda (tiny pinch) and  1/4 cup each milk and applesauce, pumpkin puree or prune puree.         Microwave on High 1 minute, then at 15-second intervals until it’s puffy and firm to the touch. Use a fork to prick holes in the top and place a pat of butter on it until it melts and/or drizzle with syrup to taste. Serves one. 

See more of Janet Groene's RV-ready recipes and tips at https://campandrvcook.blogspot.com

Tuesday, July 3, 2018

Cozy Cassoulet for Cool Camping


Janet Groene’s Cici Cassoulet 

   Picture sundown in the campground, when a chill steals over the landscape and your inner self longs for a warm hug from home cooking. This simple one-dish meal can be made in a slow cooker, saucepan, Dutch oven or instant pot. The lamb should be meltingly tender and the cici’s (also know as garbanzos or chickpeas) added last so they hold their shape.
    Shower each serving with a drift of dried parsley flakes and pass around slabs of buttered French bread. Leftovers taste even better the second and third day. The carrot and celery are optional but add a little color. 


2 pounds boneless lamb for stew
1 teaspoon each garlic powder, cinnamon and  turmeric
2 tablespoons flour

½ teaspoon each salt, pepper

 Put dry ingredients in a disposable bag with the lamb pieces and shake to coat them. Discard bag. Put lamb in a slow cooker with:

Large onion, diced
1 or 2 carrots, cut up
2 ribs celery, sliced

1 cup dry white wine or water

 Cook on Low 6 to 8 hours, turn to High and stir in:

2 cans, 15 ounces each, drained and rinsed  cici or chickpeas
2 cups (or more to taste) chicken or beef broth
Garnish: minced parsley or dried parsley flakes


 Cook 30 minutes more to heat chickpeas. Stir and serve in shallow soup plates with lots of crusty bread on the side.  Seves 6 to 8.  

 See more of Janet Groene’s galley-ready RV recipes at 
https://campandrvcook.blogspot.com 
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