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Wednesday, November 22, 2017

Pass the Sherry, Cherie

Janet Groene’s
Sherry Chicken 
The gravy is to die for. This carefree dish cooks on the stove top and warms up beautifully in the microwave, so don’t hesitate to make the full, six-serving batch even if you’re just cooking for two. Serve it with jasmine rice tonight, noodles tomorrow. 
How to cook rice without getting another pan dirty? Form a bowl out of foil and float it atop three inches of water in a saucepan. In the “bowl” place a cup of raw white rice and a cup of water. Bring pan to a boil, cover, and keep at a lively simmer over low heat 30 minutes or until rice is perfectly steamed. 
Remove foil and spoon rice out of the foil. Nothing remains in the pan but clean, hot water. Why does this work? Rice is usually cooked at the ratio of two cups water to one cup raw rice. When cooked this way, it gets the extra moisture it needs from the steam. Makes 2 cups cooked  rice.  

½ stick butter
6 portions boneless, skinless chicken breast
2 cups sliced mushrooms
2 cans condensed cream of mushroom soup OR
1 can cream of mushroom, 1 can cream of chicken
1 cup sour cream
1 cup cooking sherry

Brown chicken in melted butter, gradually adding mushrooms to brown them too. In a bowl whisk soup, sour cream and sherry. Pour over chicken, cover and cook over low-medium heat until chicken tests done at 170 degrees F. Serve with a starch such as rice, noodles, potato or toast. Serves 6. 

See Janet Groene's RV-ready recipes at 

Wednesday, November 15, 2017

Sugarplum Dreams and Cinnamon Smells

Janet Groene’s
Cake Mix Coffee Cake
Make it the night before and bake it in the morning. Then serve it up, hot and cinnamon-y, with rafts of scrambled eggs. It's just in time for the holidays, when there is nothing better than the smell of cinnamon in the morning whether you're in campground or at home. 

1 vanilla or French vanilla cake mix
2 to 3 cups flour
½ stick butter
½ cup brown sugar
2 teaspoons cinnamon
1/4 cup white sugar
1 packet yeast
1 cup warm water
1 ½ cups powdered sugar
½ teaspoon vanilla

Take a half cup of cake mix out of the box and put it in a large bowl with a half cup of flour, the brown sugar and the cinnamon. Cut in cold butter until it’s mealy. Remove to a paper plate and set aside.
Put the rest of the cake mix in the same bowl with a cup of flour, 1/4 cup white sugar and the yeast. Stir in warm water, cover and let it settle for about 30 minutes. Stir in flour to make a heavy dough. 
Put half this dough in a buttered 9 X 13-inch casserole. Sprinkle with the cinnamon mixture and  top with remaining dough. Cover and refrigerate overnight. In the morning, preheat the oven to 350 degrees F. Bake  25-35 minutes, or until it’s golden brown,  at 350 degrees. 
Stir milk and vanilla into powdered sugar to make a thin glaze and drizzle it over the coffee cake. Cut in squares. 

See more of Janet Groene's shortcut recipes at

Tuesday, November 7, 2017

Bread, the Staff of Life

Janet Groene’s
Slow Cooker Cottage Loaf
Quick breads are a natural for the slow cooker, as long as you know the rules. First, the loaf will not brown on top. Second, the loaf will be the shape of the cooker so a very large footprint means a short loaf. Third, all quick breads slice better if they are cooled, wrapped and let “season” several hours or overnight. Fresh and warm they’re more crumbly but oh, so scrumptious. 

To make this bread in a low-fat version use four egg whites instead of two whole eggs, fat-free cottage cheese, sugar substitute, nonfat milk and reduced fat biscuit mix. 

2 eggs
1 cup small curd cottage cheese
½ cup sugar
1 cup milk
1 teaspoon vanilla
3 cups biscuit mix
½ teaspoon baking soda
½ cup raisins (optional)

Grease the slow cooker insert. In a bowl whisk eggs, cottage cheese, sugar, milk and vanilla. Mix in biscuit mix and soda until everything is evenly moist. Fold in raisins. Put in the slow cooker with a few sheets of paper toweling under the lid to absorb excess wetness. Cook 2 hours on High. Loaf will be golden on the edges and springy to the touch.  
Turn loaf out of the cooker onto a rack or cutting board. Serve at once or cool completely and wrap to slice later. 
See Janet Groene’s tips for women who travel solo in an RV at 

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