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Tuesday, September 27, 2016

Make a Snow Job Dessert

Janet Groene's
Snowflakes and Sand

    The filling is the snow, graham crackers are the sand and presto is the timing for this mystery  dessert. It’s quick to mix but it does need time in the refrigerator. It’s oh, so satisfying to pull this out of the refrigerator to serve with a tah-DAH after a long day’s RV travel and a simple supper. 

Graham crackers
Large tub of whipped topping, thawed
1 can of sweetened condensed milk
2 tablespoons lemon juice
1 ½ cups shredded coconut
1 cup sliced almonds or other  chopped, white nuts such as  macadamias
Small jar of marshmallow cream (about 1 cup)

    Line a 9 X 13-inch pan with graham crackers. In a bowl mix the condensed milk  and lemon juice, then quickly fold in about 2/3 of the whipped topping with the coconut and nuts. Spread over graham crackers. Using two teaspoons, dapple filling with small flecks  of marshmallow cream.
     Cover with another layer of graham crackers, pressing over filling. Frost with remaining whipped topping. Cover and chill 8 to 24 hours. Cut in 8 to 12 squares and serve with a pancake turner. 

See Janet Groene’s galley-ready recipes at

Tuesday, September 13, 2016

A Versatile Spread for Fall Camping

Janet Groene’s
Great Pumpkin Butter
    Cool autumn days, camping trips into hills crowned with red and yellow leaves, chilly evenings warmed by a campfire and acres of pumpkins waiting for the harvest. Thanks to canned pumpkin you can celebrate the season with this healthful, shortcut spread without having to start at the pumpkin patch.

4 sticks butter
15-ounce can pumpkin puree (not pumpkin pie filling)
1/2 cup brown sugar
1 ½ teaspoons pumpkin pie spice

    Soften butter and stir in everything else. Mix well. Press into molds such as margarine tubs and keep cold. Serve on pancakes, biscuits, grits, oatmeal, sweet potatoes. It’s also good on grilled meats. Let a little melt into sizzling hot pork chops, turkey burgers or ham steaks. Makes about 3 1/2 cups. 

Janet Groene’s newest book is, Survival Food Handbook, a guide to storing and preparing familiar supermarket food for boondocking and emergencies. No high-price survival rations required.

Tuesday, September 6, 2016

Rags, Riches and a Real Meal Deal

Janet Groene’s
Rags ‘n Riches

    Too many broken noodles in that box of lasagna? Take out your aggressions on pasta and beef as a fun way of making this deliciously different one-pot dish. All ingredients can be kept in your RV pantry for weeks, ready for the next emergency or just a lazy day when you want a quick supper.
    Use your imagination to vary it by adding more vegetables, a different cream soup each time (I like cream of onion)  or small touches of, say, ripe olives or mushrooms. 

9-ounce package of oven-ready lasagna noodles
4.5-ounce jar of dried chipped beef
32-ounce carton of low sodium chicken or beef broth (4 cups)
14.5-ounce can of diced tomatoes
1 can of condensed low-sodium cream soup
1 tablespoon flour or cornstarch

    Break noodles into shards and tear beef into random “rags”. Bring 3 cups of the broth and the tomatoes to a boil. Add noodles and beef. In a small bowl whisk soup, the last cup of broth and the flour or cornstarch. When noodles are tender, stir in soup mixture and cook over medium heat until thickened. Serves 4 to 5.

See Janet Groene’s Pantry Recipe of the Week,  made entirely from shelf-stowed ingredients, at
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