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Tuesday, August 26, 2014

Slow Cooker Magic Makes RV Meals Easy

Janet Groene’s
Slow Cooker Pork Cassoulet
    Don’t call it pork and beans! This gourmet recipe cooks carefree in your slow cooker.
Traditionally made with lamb,  cassoulet is much more affordable with pork. No, you aren’t seeing double. Some ingredients are added twice. To stretch the recipe to feed more campers, add another can of white beans.

About 2 ½ pounds lean, bite size pork cubes
1 teaspoon each dried rosemary, rubbed sage and garlic granules
1 teaspoon dried lemon zest (optional)
1 tablespoon olive oil
Large onion, diced fine
14-ounce can tomato sauce
3 to 4 cups canned white beans, undrained
1 teaspoon dried, crumbled rosemary
1 tablespoon olive oil
1/3 cup minced fresh parsley or 2 tablespoons dried parsley

Salt, pepper to taste

    Put pork in a sprayed slow cooker. Sprinkle with rosemary, sage and garlic.  Add lemon
zest. Drizzle with olive oil and cover with diced onion. Pour in the tomato sauce and cook 5 to 6 hours on Low. Stir and add white beans. Sprinkle with rosemary, olive oil and parsley.  Increase heat to High and cook 20-30 minutes more until everything is heated through. Adjust seasonings.  Spoon into rimmed plates and complete the menu with toasty garlic bread and cole slaw. 

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

Tuesday, August 19, 2014

Sizzle a Skillet and Soup's On

Janet Groene’s
Creamy Corn Skillet

6 slices bacon, cut up
Medium onion, diced
3 cans whole kernel corn with red and green pepper (Mexicorn)
15-ounce can cream style corn
½ cup evaporated milk
2 teaspoons sugar
8-ounce brick regular cream cheese, cut up
Freshly ground pepper
Hot sauce

    In a large skillet, fry out bacon, gradually stirring in onion. When onion is soft and bacon crisp, pour off excess grease according to your own tastes, then
stir in drained Mexicorn. Keep stirring over medium-high heat to brown corn and stir up brown bits from the skillet. Reduce heat and stir in cream style corn, evaporated milk, sugar and cream cheese. Cook, stirring until cream cheese melts. Pass the pepper mill and hot sauce. Serves 6 as a main dish. Complete the meal with crisp bread sticks and a leafy salad.

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

Tuesday, August 12, 2014

Condiments Make the Camping Meal Classier

Janet Groene’s
Pickled Tomatoes
    If your garden is spewing out too many little tomatoes this month, you’re not alone.  Take them camping in the form of a dill-icious condiment.

½ cup each cider vinegar and water
2 teaspoons coarse salt
1 tablespoon sugar
1 tablespoon dried dillweed
1 teaspoon minced garlic
About 3 cups cherry or grape tomatoes
    Bring vinegar, water, salt, sugar, dillweed and garlic to a boil. Set aside to cool while you use a fork or sharp knife to pierce tomatoes here and there. This allows the pickling mixture to penetrate better. Put tomatoes in a food storage container and pour in warm vinegar mixture. Cover tightly.  Cool to room temperature, tipping the container from time to time to mix. Use later today or chill overnight.

See more of Janet Groene's RV-ready recipes at Her books Cooking Aboard Your RV, 2nd Edition and Living Aboard Your RV, 4th Edition can be ordered from the R.V. Book Store, (800) 274-9738.