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Tuesday, October 28, 2014

A Sweet Side Dish Goes with Grilled Ham

Janet Groene's
Use Your Noodle Casserole
    This sweet side dish goes great with ham or poultry. It's also a good breakfast main dish.

1 pound noodles, cooked and drained
2 cans, 14.5 ounces each, fruit cocktail*
1/4 cup each raisins and chopped nuts
2 eggs
1 teaspoon vanilla
1 cup milk
1 teaspoon cinnamon
1 cup crushed cereal such as corn flakes
Liquid margarine
*Save juice
    Grease a 9 X 13-inch casserole and set the oven for 350 degrees. Mix noodles, fruit and
nuts in the casserole. Whisk together fruit juice, eggs, vanilla, cinnamon and milk. Pour over the casserole. At this point you can cover it with plastic wrap and refrigerate.
    To proceed, sprinkle top evenly with corn flake crumbs and drizzle with margarine. Bake until it’s set, 50-60 minutes. (If casserole was chilled, let it stand 30 minutes at "room" temperature before baking.)

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

Thursday, October 23, 2014

Simple Elegance Makes a Camping Meal

Chicken Empanadas

    Fold crescent dough around a  mix of ingredients to make an elegant, super simple hot meal from the RV oven. The secret to any filled pastry is not to over-fill.

2 tubes, 8 rolls each,  crescent rolls
Small can deviled ham
1 ½ cups cooked, shredded  chicken (preferably unseasoned)
6-ounce can or jar sliced mushrooms, well drained
About 1 cup shredded low-sodium Swiss cheese
Low-sodium French dressing (optional)

Set the oven to 350 degrees. Unroll crescents and divide into 8 squares. Gently press seams together. On each place a blob of deviled ham, a few mushrooms, some chicken and a tuft of cheese. Drizzle ½ teaspoon of French dressing over each. Fold in half to form triangles and press edges with a fork to seal.  Bake about 20 minutes or until toasty. Makes 8 servings. 

RV galley tip: for extra sunny color, make grated carrot salad with French dressing instead of mayonnaise and golden raisins instead of dark.  

See more of Janet Groene's RV-ready recipes at 
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Tuesday, October 14, 2014

Go-to Gumbo For a Great Campground Party

Janet Groene’s
Bayou-Be-Quick Gumbo
    Roux mixes are found on the supermarket shelf, so substitute them for an even quicker version of this traditional stew. This is enough for 10 to 20 servings and it can be stretched even more with larger portions of rice. It’s perfect for a campground Cajun or Mardi Gras party. Or, make one big batch and freeze it in smaller batches to suit your family.

1 cup vegetable oil
1 1/3 cups flour

2 quarts chicken broth
Meat from one deli-roasted chicken, cut in bite size
2 large onions, finely diced

Small green or red sweet pepper, finely diced (optional)
3 to 4 ribs celery, finely diced
2 tablespoons minced garlic
12- to 16-ounce link fully cooked smoked sausage, cut up
32-ounce package sliced okra, thawed and drained
2 pints shucked oysters

Salt, pepper
3 tablespoons gumbo filè powder

Ready to eat rice

    In a large pot, stir oil and flour until it’s the color of a copper penny. Be patient so
it doesn’t burn. Stir in onion, pepper, celery and garlic. Add chicken broth, chicken and sausage. 

      Bring to a boil, cover and simmer 5 to 10 minutes for flavors to blend and vegetables to soften. Stir in oysters and okra. Simmer 10 to 15 minutes more. Oysters should be firm
and okra crisp-tender. Add salt and pepper to taste. Stir in filè powder. Serve over rice. 

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