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Tuesday, August 22, 2017

Grab Crab for Good Soup

Janet Groene’s
Crabby Tomato Soup

Nights will soon be getting cooler and nothing warms up the RV better than a candle on the table,  steamy soup in the bowls and hot rolls from the oven. Sprinkling the  crab with a little lemon juice revives it.  Low sodium tomato soup is best. You can always add salt at the table.

5- or 6-ounce can of crabmeat, drained and picked over
1 tablespoon lemon or lime juice
1 can condensed cream of tomato soup, preferably low sodium
½ teaspoon dried, crumbled basil
1/4 teaspoon dried, crumbled thyme
1 soup can milk or light cream 
Hot sauce

Drain and pick over the crabmeat to remove any bits of shell. Sprinkle with lemon juice and set aside. In a cold saucepan whisk soup, herbs and milk or water. Heat gently and spoon soup into two bowls. Top with tufts of crabmeat. Serves 2. Pass the hot sauce. 

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

Tuesday, August 15, 2017

A Grand Slam Clam Dinner

Janet Groene’s 
Creamed Clams

Here’s an easy, affordable way to have a seafood meal quickly, using tinned clams and canned cream. This is one of those desperation dinners that is made from pantry ingredients. My last minute hook-up cook-up is usually creamed tuna on toast, but this dish is another good choice, especially if you’re like me and usually have  hard-cooked eggs in the refrigerator.

8-ounce can minced clams
3 tablespoons cornstarch
14-ounce can of cream (such as Nestles)
3 hard-cooked eggs, diced
½ teaspoon dried thyme
Salt, pepper to taste

Drain clam juice into a cold saucepan and stir in cornstarch and cream. Turn on low heat and cook, stirring and adding milk or water when it becomes too thick. Keep heat low because it burns easily. When sauce is thick and creamy, stir in clams, eggs and seasonings. Heat through and spoon over biscuits,   toast, cornbread, pasta, rice, noodles or potatoes.  Serves 4. 
Cook’s note: despite your best stirring, a brown crust may form in the pan. To loosen it,  boil a heaping tablespoon of baking soda in a cup of water. 

See Janet Groene’s Pantry Recipe of the Week, made with pantry staples, at 

Thursday, August 10, 2017

Finger Food For Potluck or Patio

Janet Groene's
Apricot Cocktail Poppers

Everyone loves finger foods for camping. Gather ‘round the potluck table or patio and dig into these sweet and tangy bites. Serve with toothpicks plus napkins to catch the finger-lickin' drips.

2 bags, 16 ounces each, small meatballs, thawed
16-ounce can of tomato sauce
1 cup water
1 packet apricot gelatin dessert mix
½ cup sugar
½ teaspoon each cinnamon, ground cloves
1/4 cup apple cider vinegar
10-ounce jar of apricot jam

Pile the meatballs into a slow cooker or other container for heating and serving. In a saucepan, whisk everything else together and bring to a boil. Remove from heat, stir to dissolve gel and sugar and pour over meatballs. Heat through.

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

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