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Tuesday, May 3, 2016

When Life Hands You Lemons

Janet Groene’s
Your Own Lemon Curd
    Commercially bottled lemon curd is frightfully expensive but I love its wake-up tang on toast, muffins, fish, crumpets, chicken–you name it. This from-scratch method takes time but is worth it in taste and in money saved. It makes a whole pint and  keeps for up a week in the fridge.

3 egg yolks
1 cup sugar
1/4 cup cornstarch
Pinch salt
1 ½ cups water
1/3 cup fresh lemon juice

1/2 teaspoon lemon zest
½ stick butter
    In a medium bowl, whisk egg yolks and set aside. Mnix sugar, cornstarch, salt and cold water in a pan, then cook over medium heat until it thickens. Stir a little into the yolks, then stir yolk mixture into the pan. Stir in butter, zest and lemon juice. Cool and chill. Makes 2 cups. 

     See more of Janet Groene's recipes for the small galley including RV's, boats and tiny homes at 

Tuesday, April 26, 2016

Blintz Breakfast Blitz

Janet Groene’s
Blintz Breakfast
    The creamy taste of cottage cheese in an eggy crepe,  mounded with strawberry jam, is one of the great treats in Jewish cuisine. Here is a shortcut version just right for RV cooking (but not suitable for Jews during the Feast of Unleavened Bread.) . If cottage cheese is too moist, drain it in a fine sieve, coffee filter or cheesecloth for 20 minutes. I use liquid egg substitute for the dip, which eliminates having to beat eggs.

1 1/2 cups cottage cheese
Large egg
12 slices of sandwich bread
3 beaten eggs
1/4 cup cream or evaporated milk
Butter for frying
Jam or preserves

    Mix cottage cheese and one egg.  Spread on bread to make six sandwiches.  Dip in egg-milk mixture and fry in butter until toasty on both sides. Pass the jam, fruit syrup or preserves. Serves 6. 

See Janet Groene's easy campground potluck recipe of the week at

Tuesday, April 12, 2016

Stir Up a Money Saving Time Saver

Janet Groene's

White Sauce Mix
       Basic white sauce mix is the basis for thousands of recipes, from gravy to casseroles. It's costly to use a can of condensed cream soup and it probably has extra flavors, sodium or additives that you prefer not to use. When you have this homemade mix on hand, you're in control of amounts, added ingredients and thickness.

4 cups nonfat dry milk
1 pound butter
2 cups flour

        When butter comes to room temperature, cut it into the dry ingredients until mealy. Store in the refrigerator for up to eight weeks To make a cup of basic sauce, whisk a half cup of the mix into a cup of cold water. Stir over low-medium heat until it thickens. From here you can season to taste with salt, pepper, grated cheese, curry, vegetables, mushrooms, lemon, tarragon, ad inf to make a sauce. Or, stir in bouillon powder or paste to make gravy.  If it's too thick, thin as desired with water, bouillon, broth, tomato juice, etc.

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

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