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Friday, April 21, 2017

Fondue is Due for Fun

Janet Groene’s
Fontina Fondue
    Nothing says party like a fondue. I call this one a fun do because it’s skillet-easy and quick as a kangaroo hop.
    Put this volcano of luscious goo on the table or tailgate and surround it with sturdy vegetable sticks or crisp chips and crackers. The simple taste of honest cheese is made royal with just a touch of parsley and lemon juice.

½ stick butter
1 cup shredded fontina cheese
1 cup ricotta cheese
1/4 cup fresh lemon juice
Fresh or dried minced parsley
    Melt the butter in a large skillet and keep it swirling while you melt the fontina and stir in the ricotta. Stir in lemon juice, put in a bowl and shower with parsley.  Serve warm and at once. Makes 2 cups.

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

Tuesday, April 11, 2017

It's Crunch Time

Janet Groene’s
Chicken and Vegetable Salad
    On your way to the campground, pick up a deli-roasted chicken to use in this crisp, crunchy, veggie-packed, whole meal salad. The secret is to fold in the Fritos immediately before serving.  If you won’t be eating the entire salad at once, fold Fritos only into the portion you’ll eat now. 

2 cups diced, cooked chicken
2 cups matchstick carrots
2 cups diced celery
½ cup sweet onion, diced
1 cup ranch dressing (or more to taste)
2 cups Fritos 

    Combine chicken, vegetables and dressing and chill. Fold in Fritos and serve. Makes 4 to 5 portions.

See more of Janet Groene's easy recipes for camping and RV trips at

Tuesday, April 4, 2017

Ham Up Your Breakfast

Janet Groene's
Ham-Glazed Pancakes
(or French Toast)

Serve a few tablespoons of this sweet ham mixture over each stack of pancakes. You'll want additional butter and syrup as usual.  The easy way to shred canned chunk ham is to open the can, drain it, discard the lid and twist a fork in the ham, breaking it up. (Works for chunk chicken, turkey, tuna, too.)

1 cup brown sugar
1 cup water
2 tablespoons Dijon mustard
10-ounce can chunk ham, broken up
Pancake syrup, butter

Bring water and sugar to a boil. Stir in mustard and ham. Boil 2 minutes. Spoon over pancakes or French toast.  Pass the syrup. Serves 4 to 5.

See more of Janet Groene's easy recipes for the RV kitchen at

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