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Tuesday, June 19, 2018

Good Eating with a Pioneer Potful


Janet Groene’s
Dan’l Boone Burgoo
  

   All the tastes of a pioneer dish are made easy with store-bought sausage and canned chunk chicken. Pioneers would have had sausage on hand in the spring house, wild onions and perhaps some morel mushrooms from the forest. They would have added stewed squirrel or rabbit. 
    Make this simple dish over the fanciest RV stove or the most humble campfire.    Don’t add salt or seasonings until you taste the finished dish. The broth, sausage and canned chicken are already salted. To spice things up, pass the pepper mill and  bottled  hot sauce. This also goes well with a few shakes of soy sauce. 

1 pound mild bulk sausage (pork or turkey)
2 medium onions, diced
2 to 3 ribs celery, sliced
1 can chunk chicken
2 cups sliced mushrooms
3 cups rice
32-ounce carton chicken broth
3 cups water

    In a large pot fry out sausage, breaking it up as you go. Gradually stir in onions, chicken and mushrooms to coat with pan drippings. Stir in rice to coat. 

    Add broth and water and bring to a boil. Stir in rice. Cover, reduce heat and cook 20 minutes (30 minutes for brown rice) without peeking. Test for doneness. and continue cooking if necessary until rice is tender. Stir and serve. Makes 6 portions.

See more of Janet Groene’s RV-tested recipes at https://campandrvcook.blogspot.com

Tuesday, June 12, 2018

Make a Bodacious Big Batch of Dip

Janet Groene's
Big Dipper

    Make a big batch of this delicious goo while you’re at it because it  keeps well in the RV refrigerator. You'll use it time and again as a dip, salad dressing, topping for baked potatoes and even as a sandwich spread or burger topping. Keep it cold for up to 5 days and stir before using. 

     Canned Mexicorn is a colorful shortcut to add texture and taste. And, because this corn is cooked, it keeps better for the long term. Chopped fresh red and green pepper, onion, cucumber and other fresh vegetables are a plus in dip you're going to use quickly but they tend to wilt and weep after a day or two.
       
1 pint (2 cups) sour cream
1 cup bottled ranch salad dressing
1 pint (2 cups) plain yogurt
1 packet dry ranch dressing mix
4 drops Tabasco sauce (optional)
10- to 12-ounce can corn with green and red peppers (e.g. Mexicorn), well drained

    Whisk sour cream,  bottled dressing, yogurt and dry dressing mix until smooth. Stir in Tabasco, sriracha or other hot sauce to taste. Fold in corn.
    Mix everything well in a large bowl. Serve in smaller bowls surrounded by raw vegetable sticks, crackers, tortilla chips, etc.  Makes about 6 cups.  


See more of Janet Groene’s shortcut recipes for RV meals at https://campandrvcook.blogspot.com

Tuesday, June 5, 2018

You Bet Your Sweet Patootie

Janet Groene’s 
           Gingerbread Sweet Potatoes

        Everyone I meet these days is eating more sweet potatoes, not just for health reasons but because they are so versatile. Buy them fresh or canned. Roast or boil them. Some deli’s sell sweet potato patties ready for the skillet.  Sweet potato fries are sold frozen. 


This easy side dish can be made with any of the above. It can be cooked on the stove top or in the RV oven. It can be made ahead and nuked to warm it up. Best of all, it goes with almost any meat from the grill, skillet, roasting pan or spit. 

6 servings cooked or canned, drained sweet potatoes
8- to 10-ounce can mandarin oranges
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon maple flavoring
2/3 cup gingersnap cookie crumbs (or more to taste)

Drain juices from oranges and add water to make one cup. In a cold saucepan stir cornstarch and salt into liquid. Cook, stirring over medium heat until it’s thick.  Stir in maple flavoring. Fold in oranges and sweet potatoes. 
At this point the dish can be heated, sprinkled with cookie crumbs and served or placed in a baking dish for future warm-up. Sprinkle with cookie crumbs just before serving. Services 6. 

See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com
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