Be sure to sign up for the weekly RV Travel Newsletter, published continuously every Saturday since 2001. Click here.

Search This Blog

Tuesday, April 24, 2018

Potatoes for the Wild Blue Yonder

Janet Groene’s
Slow Cooker Blue Cheese Potatoes

Vegetarian in the family? Just double the cheese in this recipe to four ounces and serve these tangy, succulent, creamy  potatoes as a main dish. You can start with raw potatoes, thawed hashed browns or canned diced or sliced potatoes. 
     The dish can also quick-bake in a buttered casserole in a 350-degree oven but raw potatoes should be cooked first. Stir cheese, peas and some scallions in at the start and bake just until bubbly.  Then scatter with remaining scallions.

Anchovies aren’t for everyone but for a gourmet touch and a blast of flavor, fold in a couple of finely chopped anchovies when adding the cheese. 

6 to 8 medium potatoes, scrubbed and diced OR
3 cans, 15 ounces each, canned diced potatoes, drained,  OR
32-ounce package of hashed brown potatoes, thawed
1 bunch scallions, trimmed and sliced*
1 can condensed cream of celery, mushroom, potato or chicken soup
A few grinds of black pepper
1/4 teaspoon salt (if using low-sodium soup, make it ½ teaspoon)
1 teaspoon dried oregano
1 cup heavy cream
Half of a 4-ounce package of crumbled blue cheese (or more to taste)
1 cup thawed peas

Butter the slow cooker. In a bowl whisk soup with seasonings and cream. Starting with potatoes and ending with the soup mixture, layer ingredients in the cooker. Cook 3 ½ hours on High or 6 hours on Low when starting with raw potatoes. Cook only half the time for hashed browns, cooked or canned potatoes. 
Fold in blue cheese and peas, cover and let heat for another few minutes to heat through. Sprinkle with reserved scallions.  Serves 4 as a main dish, 6 as a side dish. 

* Put white pieces in the casserole and save the light green pieces for a colorful garnish

See more of Janet Groene's shortcut recipes at

Tuesday, April 17, 2018

Whole Lotta Whole Wheat Cookies

Janet Groene’s 
Whole Wheat Icebox Cookies

Do you like the idea of having fresh cookies every day from your toaster oven?  For the RV cook, two things about icebox cookies bring them to standout stardom. First, you can make the dough days ahead. Second, you slice off and bake only as many cookies as you like each day. 

Nuts are optional for two reasons. They add nutrition and texture contrast but they also make the dough trickier to slice. Why not turn the dough into two rolls, one with nuts and one without?  One roll with raisins or mini chocolate chips, one without? They’re wicked good, with or without frosting. 

3 sticks salted butter
3 beaten eggs or equivalent
3 cups brown sugar
5 cups whole wheat flour
1 ½ teaspoons baking soda
½ to 1 cup chopped pecans or walnuts

 Cream softened butter with eggs and sugar. Gradually beat in flour and soda. Fold in nuts. Form dough into roll a little smaller in diameter than you want the cookies to be. Wrap tightly in plastic wrap and chill at least overnight. Slice and bake at 425 degrees until firm. Yield depends on the size and thickness of the cookies. 

 The dough can be kept (tightly wrapped in plastic wrap) in the fridge for up to four weeks or in the freezer up to three months. 

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

Tuesday, April 10, 2018

Keep Your Cool with a Stove-top Meal

Janet Groene’s 
Skillet Chicken Pot Pie
Bake the biscuits in the cool of the morning and you won’t have to heat up the oven later to make  this supper treat. Cream cheese makes it extra creamy. Italian dressing mix makes it extra flavorful. Using a rotisserie chicken from the deli, or canned chunk chicken, makes it extra easy.  
Using several convenience foods in one dish can lead to sodium overload so buy low sodium bouillon and soup. 

1 tube of biscuits
1 cup frozen peas
1 tablespoon vegetable oil
About 4 cups cooked chicken, cut in bite size
Small sweet onion,  diced
About 2 cups sliced fresh mushrooms
1 can low sodium cream of chicken soup
1/4 cup dry white wine
1 cup water
1 teaspoon low sodium powdered chicken bouillon
2 teaspoons from a packet of Italian dressing mix
Half of an 8-ounce brick of cream cheese, diced

Bake biscuits according to package directions. Set aside peas to thaw. In a 12-inch skillet heat oil and stir-fry chicken, onion and mushrooms. In a bowl whisk soup, white wine, water, bouillon and dressing mix. 
Stir into chicken mixture to heat through. Stir in cream cheese over medium heat until well blended. Stir in peas.  Top with biscuits, cover skillet and cook over low heat until biscuits are heated through. Serves 6. 
See more of Janet Groene's RV-ready recipes at 
Free RVing News. Sign up