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Tuesday, April 16, 2019

Just a Trifle: a No-Bake Dessert

Janet Groene's
Key Lime Trifle
      Trifle is usually made in a see-through bowl but any container will do for this creamy treat.  It's ready to eat after you whip it together, although a thorough chilling is good too. Plain pound cakes are one of those lifesaver ingredients that can be transformed into dozens of different shapes, flavors and surprises.
     Key limes are small and yellow, limey with a hint of vanilla essence. The juice is sold in bottles. If you can't find it, juice from green Persian limes works just fine. 

1 can sweetened condensed milk
1/2 cup lime juice or Key Lime juice
16--ounce tub whipped topping
About 6 cups cut up pound cake, angel food cake or ladyfingers
About 1/2 teaspoon lime flavor gelatin dessert mix

   In a bowl mix condensed milk and lime juice. It will begin to set. Fold in half of the whipped topping and the cake pieces. Press into a bowl or baking dish.  Frost with remaining whipped topping. Chill. Just before serving, sprinkle very lightly with lime gelatin. 

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

Tuesday, April 9, 2019

A Bun-derful Sandwich Idea

Janet Groene’s
Corned Beef and Cabbage Sandwiches

   This is a cold and crunchy sandwich to pull out of your pantry any time. Canned corned beef is an emergency provision that keeps for months on a back shelf, then pops to life as the key ingredient in a casserole, sloppy joe, corned beef and cabbage stew,  chili and many more hot and cold dishes. Well chilled, it can be sliced to lay on a sandwich or cut in squares to toss with a salad.
    This filling makes tasty bunwiches or sliders to serve any time in the campground or at a tailgate party.  

1 ½ to 2 cups  creamy coleslaw from the deli
1/4 cup pickle relish
1/4 cup ketchup
2 tablespoons spicy mustard
12-ounce can corned beef
Mayonnaise to taste

    In a bowl mix coleslaw, relish, ketchup and mustard. Scrape any visible fat off corned beef. Add corned beef to the bowl, shredding and breaking it up. Add mayonnaise if desired to moisten.  Spread on buttered bread or buns to make 8 to 10 sandwiches. 

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

Tuesday, April 2, 2019

Check out this Cherokee Breakfast

Janet Groene’s
Indian Sausage Bread
    No time for breakfast because you need to get an early start for a first-come, first-serve campground?  This dense breakfast bread has all the elements of a hearty meal.  It’s baked long and slow, so it’s a good choice to make on a cold day when the oven heat and the sweet scents of baking are oh, so welcome in a cozy RV.
     I adapted the recipe from an old Cherokee cookbook. Note that the flour is added as needed, usually about 1 ½ to 2 more cups. 

1 pound sausage, fried out and drained
2 cups black coffee
1 cup flour
1 tablespoon baking soda

1 teaspoon cinnamon (optional)
1 cup each chopped walnuts, brown sugar and raisins or other dried fruit

    Grease and flour two loaf pans. Set the oven for 275 degrees. Fry out the sausage, break it up and drain it.  Set aside. In a bowl mix baking soda,  cinnamon, brown sugar  and the cup of flour. Stir in coffee. 

     Now add enough flour to make a thick batter. Fold in crumbled sausage, nuts and raisins. Bake 60 to 90 minutes. Cool and wrap. Wait several hours or overnight for easier slicing. This is good as is or with butter or cream cheese. 

Check out Janet Groene's RV ready recipes at

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