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Tuesday, March 21, 2017

Oh My, What a Pie

Janet Groene’s
Lemonade Pie
    Summer is just a daydream away.  Nothing spells summertime more than lemonade. This pie is a take on the familiar recipe that calls for condensed milk and lemon juice. It’s sweeter, creamier, even more delectable.
    Chill or or freeze it. Either way it’s a snap to make in the RV and  the perfect punctuation point to end to your next campground fish fry or salmon bake.

6-ounce can frozen lemonade concentrate
14-ounce can sweetened condensed milk
1 tablespoon lemon or lime juice
12-ounce tub of whipped topping
1 large or 2 small graham cracker crusts

    Thaw the lemonade just enough to be mix-able. Ditto the whipped topping. Whisk lemonade, condensed milk and lemon juice. Fold in whipped topping and pour into pie crust(s). Chill until firm.  If you are freezing it, chill until firm. Then wrap and freeze for up to a month. Thaw 20 minutes before serving. Serves 10 to 12. 

See Janet Groene's RV-ready recipes at

Tuesday, March 14, 2017

Let's Tailgate!

Janet Groene's
Italian Sausage Subs
    No grill is needed when you bring a slow cooker or hot pot of this juicy sandwich filling to the campground  potluck or tailgate party. It’s easy to serve. There's less waste because you can spoon a little for the kids, make big gyros for the big boys. Save time by splitting and buttering the rolls ahead of time.
    This requires a 5- or 6-quart slow cooker. 

12 to 15  sub rolls
3 pounds mild bulk Italian sausage
2 tablespoons minced garlic
28-ounce can diced tomatoes
6-ounce can tomato paste
1 tablespoon dried mixed Italian seasoning
1 teaspoon hot sauce
1 tablespoon balsamic vinegar

    Split and butter rolls and return them to the original package to stay fresh. Fry out sausage, breaking it up into crumbles. Gradually stir in garlic until it's golden. Add remaining ingredients and cook 3 to 4 hours on High or 6 to 8 hours on Low. Stir and spoon into rolls. Makes 12 to 15 subs.
See more of  Janet Groene’s RV-ready recipes at

Tuesday, March 7, 2017

One Skillet, One Big Meal

Janet Groene’s
Cabbage Patch Pie

    The trick to making this a two-“crust” pie is to use the skillet itself to shape the “crusts”. As it cooks the rich, beefy flavor floats through the cabbage and onion filling. It’s a whole meal from one skillet.
    Packaged cabbage for coleslaw comes in a variety of sizes and types, some with red cabbage or shredded carrot in the mix. Your choice.

1 pound lean ground beef
Salt, pepper
2 cups shredded cabbage
Large potato, scrubbed and thinly sliced
Medium onion, peeled and thinly sliced
½ cup ketchup
1 cup shredded  cheese, divided

    Line a 10-inch skillet with plastic wrap. Divide ground meat in half and press half into the skillet in an even layer. Slide out of the pan, using the plastic wrap. Set aside. Spray skillet with nonstick spray. Press the other half of the meat into the skillet in an even layer. Sprinkle lightly with salt and pepper.
    Arrange cabbage, potato and onion on the meat layer. Drizzle with ketchup. Top with half of the shredded cheese and the other layer of meat. Peel off and discard plastic wrap. Sprinkle meat lightly with salt, pepper and the rest of the shredded cheese.
    Cover skillet and cook over medium heat 40 minutes or until meat is cooked through and vegetables are tender. Cut in 4 wedges. Serves 4. 

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