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Tuesday, April 7, 2015

It's Crunch Time for Campers


Janet Groene’s
Stuffed Celery
     Crisp and crunchy celery is one of the healthiest snacks you can serve in camp. It’s so versatile, I usually buy two or three stalks at a time to serve in many ways, cooked and raw. Use these ideas to make a colorful platter of stuffed celery, carrot sticks, pickles and such. Trim celery and stuff with:
* 8-ounce brick of cream cheese mixed with a 4-ounce tub of crumbled blue cheese
    * A mashed banana mixed with extra-crunchy peanut butter
* Grated cheddar cheese moistened with mayonnaise. Add a small jar of drained, diced pimentos.
    * For the kids, marshmallow fluff studded with raisins
* Egg salad or ham salad from the deli
    * Boursin cheese or hummus from the deli
* Cream cheese mixed with finely chopped smoked salmon and a few capers
    * Well-drained crushed pineapple mixed with shredded coconut and cream cheese
* Blue cheese moistened with mayonnaise and mixed with chopped walnuts
    * Mash packaged grated carrots into a softened brick of cream cheese and season sparingly with ground ginger
* Moisten softened cream cheese with a little ketchup, spread in celery and top each with a strip of anchovy
    * Nutella mixed with chopped hazelnuts
* CheezWiz mixed with drained, chopped, stuffed olives and just a hint of curry powder
    * Stuff with softened cream cheese and run a knife down the center to make a tiny ditch. Fill it with hot sauce.

What’s your favorite celery filling? Leave a comment. 

       See more of Janet Groene’s RV-ready recipes at http://www.CampandRVCook.blogspot.com

Tuesday, March 31, 2015

Sweet and Snappy Says Dinner is Served


Janet Groene’s
Apricot Walnut Chicken Bake    This sweet, snappy chicken one-dish meal is just right for baking in a disposable pan. Ingredients? You aren’t seeing double. You need a total of ½ cup walnuts to add at different times. Complete the menu with a side salad and keep dessert on the light side.

6-ounce package long grain and wild rice mix
1/4 cup broken walnuts
2 tablespoons golden raisins
8 dried apricot halves, snipped into small pieces
12-ounce can apricot nectar
Water
4 to 6 skinless chicken thighs
1/4 cup broken walnuts

    Set the oven for 350 degrees. Spray the pan with nonstick spray and put in the dry wild rice mix with its flavor packet, the raisins, apricots and the first 1/4 cup of nuts. Stir. Add water to nectar to make two cups liquid and pour over casserole. Stir again. Arrange chicken on top and cover with foil. Bake 30 minutes, then uncover and bake 10 minutes more or until rice is tender and chicken tests 175 degrees for doneness. Sprinkle with remaining walnuts and serve. Serves 4 to 6. 


    See more of Janet Groene’s RV-ready recipes at http://www.campandRVcook.blogspot.com. What percent of the time do you use your microwave-convection oven in microwave mode, what percent in convection mode? Do you ever use both modes in cooking the same dish? Email me at janetgroene@yahoo.com.
   

   

Tuesday, March 24, 2015

Wow 'Em With This Pie

Janet Groene’s 
Mystery Pie

    Not exactly a custard pie, not quite a fruit pie, yet it’s totally delicious, sweet and buttery. It’s rich, so cut small wedges. When you bring liquid eggs or egg substitute on camping trips you don’t have to wash an extra bowl for recipes that call for beaten eggs.

9-inch unbaked pastry pie shell
1 stick butter
2/3 cup sugar or equivalent
1 tablespoon vinegar
2/3 cup liquid eggs or 2 large, beaten eggs
½ cup each shredded coconut and chopped nuts
½ cup raisins or other dried fruit bits
Large apple, peeled and chopped

Set the oven to 350 degrees. Prepare the pie shell.  Let butter soften to “room” temperature. Cream butter and sugar well, then stir in vinegar and eggs. Fold in remaining ingredients and put mixture in the pie shell. Bake 35 to 40 minutes or until filling is set and pie crust golden. Serves 8.

See more of Janet Groene’s RV-ready recipes at http://www.CampandRVCook.blogspot.com
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