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Tuesday, November 13, 2018

This Salad is Always in Season

Janet Groene’s
Stuffing Salad

     Use leftover chicken or turkey, or just grab a deli roasted chicken on your way to the campground and cut it in bite size. Sneaky shortcut: Buy chicken salad at the deli. Put it in a bowl and lightly fold in apples and stuffing. Now it’s “homemade”. 
     Make it a knife and fork meal by serving this salad on a bed of shredded lettuce or scoop it into ice cream cones and pass it around at the tailgate party.  This hearty salad also goes well in tortilla wraps or lettuce wraps.
4 cups diced, cooked chicken
3 to 4 ribs celery, diced
Small sweet onion, in small dice
1 tart green apple, cored and diced
1 tart red apple, cored and diced
Vinaigrette dressing or mayonnaise to taste
2 cups diced, seasoned bread stuffing mix (such as Pepperidge Farm)

    Combine chicken, celery, onion and apples and fold in dressing to taste. Just before serving, fold in stuffing mix. Serves 6 as a main dish. 

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

Tuesday, November 6, 2018

Sweet Ways with Sweet Potato

Janet Groene’s
Sweet Potato Dumplings

    It’s sweet potato season and this recipe has a new twist.  In my supermarket,  sweet potato patties are sold in the meat department. In your area they might also be found frozen or with produce. Try this super sweet side dish with turkey, chicken or ham. It’s a nice change from the same ol’ marshmallow-topped sweet potato casserole.

     This casserole can be baked ahead and nuked to warm it up but don't prepare it hours ahead to bake later or the biscuit dough can lose its oomph. Make, bake and serve it now or make, bake and chill to nuke later.

1 tube of Grands flaky layered biscuits (8 biscuits)
8 sweet potato patties
2 cups cold water
1 tablespoon cornstarch
2 cups sugar
½ stick butter
1 teaspoon vanilla or maple flavoring

    Grease a 9 X 13-inch casserole. Set the oven to 350 degrees. Separate flaky biscuits to make 16 pieces. Cut sweet potato patties in half across the equator.
    Wrap each piece of sweet potato patty in biscuit dough and pinch to seal. Arrange seam side down in casserole. Stir cornstarch into cold water in a saucepan, then stir in butter and sugar over medium heat until sugar dissolves and mixture clears. Stir in flavoring and pour over biscuits.
     Bake about 40 minutes or until golden brown. Serves 8. 

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

Tuesday, October 30, 2018

Make a Mexican Hot Pot

Janet Groene’s

    Pretend Posole

Traditional posole, a specialty in Mexico on feast days and family occasions, takes hours to make and is made with pork. Thanks to canned turkey and canned white hominy, you can have hot and tasty posole quick and ready from your pantry. It’s an easy, one-pot treat to cook on the campfire, camp stove or RV range.

1 or 2 cans, about 10 ounces each, chunk turkey
2 tablespoons lard or vegetable oil
Medium onion, diced
1 teaspoon each minced garlic and chili powder
1 bay leaf
29-ounce can white hominy, drained

    Drain the turkey and add water to make 2 cups liquid. Set aside. Sizzle turkey in fat, gradually stirring in onion and garlic. When onion is soft, stir in chili powder to coat. Add liquid, bay leaf and hominy. Simmer until everything is soft and flavorful. Hominy should be soft but not mushy. Remove and discard bay leaf Serves 4 to 6. 

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