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Tuesday, June 18, 2019

A No-Cook Summer Salad

Janet Groene’s
Chop Chop  Rice Salad
    When summer weather is sweltering and you want nothing but cold, whole-meal salads, here’s a change from the same old macaroni and tuna salad. Canned Chinese vegetables add color and variety and an Asian style salad dressing is low-calorie switch  from mayonnaise.
    Now that rice is available fully cooked in a pouch as well as in instant, converted and from-scratch forms, the RV cook has plenty of choices. To use leftover rice, cook it ahead and spread on a pan or sheet of waxed paper so it doesn't clump up. 

Bottled  Asian style salad dressing
2 servings cooked brown or white rice (unflavored)
15-ounce can mixed Chinese vegetables, drained
Small can sliced  mushrooms, drained
Small can sliced  water chestnuts, drained
10-ounce can chunk chicken, broken up
½ cup sliced almonds

    Put about ½ cup of the salad dressing in a bowl and stir in rice. Fold in vegetables and chicken. Add more dressing to taste. Chill or serve at once.  Arrange on plates and sprinkle with sliced almonds. Serves 3 to 4.

Janet Groene’s RV-ready recipes are new each week at

Tuesday, June 11, 2019

A Simple Supper

Janet Groene's
Creamy Egg Skillet

      I usually start any RV trip with a carton of hard-cooked eggs because they come in handy for snacks and every meal of the day. They are so versatile they're usually gone by the second or third day out. Serve them warm or cold, alone or in recipes. Deviled eggs are always a hit at campground potlucks. Egg salad makes a favorite sandwich. Throw a couple of hard-cooked eggs in a backpack and take a hike.
     As a food they're so perfect that traveling Jewish peddlers in the old days were known by the Cherokees as the "egg eaters" because hard-boiled eggs are a food they could keep kosher when far from home, even if they had nothing else. This hearty supper dish takes on a tangy bite of mustard and a touch of ham. It can be served over any starch but the easiest is crisp Chinese noodles. They come in a package, don't need cooking and the crunchiness complements the creamy eggs. 

6 hard-cooked eggs, chopped
1 can condensed cream of mushroom  soup
8-ounce carton whipping cream (1 cup)
6-ounce can deviled ham
Dash of Dijon-style mustard
8-ounce can mushroom pieces, drained
Crisp Chinese noodles

  Use a wooden spoon to blend soup and cream in a large skillet over low heat. Gradually add deviled ham, breaking it up. Drizzle with a little mustard and stir in mushrooms to heat through. Place a mound of noodles on each plate and ladle hot egg mixture over the noodles.  Serves 4.  

See more of Janet Groene's shortcut recipes at


Tuesday, June 4, 2019

Sweet 'n Juicy Pork Sliders

Janet Groene’s

Shortcut Sweet Pork “Sloppy Joe”

    Ideal for burger buns or sliders, juicy fillings are a favorite for RV meals indoors and out. Make a stack of them for the campground potluck or tailgate party. With a pickle and a plate of chips they are a no-fork meal.
    This recipe is a change from the usual ground beef. Serve it on any buns or rolls or complement the sweetness by making sandwiches with sweet King’s Hawaiian dinner rolls. Most supermarkets carry Lloyd’s barbecue products in tubs. They are use-by dated to keep in the refrigerator for days, so it’s easy to keep extras on hand for pop-up entertaining.

16-ounce tub shredded barbecue pork
10-ounce can crushed pineapple with juice
1 tablespoon soy sauce
2 cups shredded cabbage coleslaw mix
Small onion, finely diced
6 buns or 12 dinner rolls, split

Stir pineapple, soy sauce and pork together and fold in onion and shredded cabbage. Cover and cook over low heat until cabbage and onion are limp.  (Keep heat low to avoid burning.)  Using a draining spoon, serve in buns or rolls. 

See more of Janet Groene's shortcut recipes at
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