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Tuesday, February 9, 2016

Found: Just the Right Side Dish

Janet Groene's
Nutty Creamed Artichokes
    When you need to pull off a gourmet side dish, go to your cupboard and pull out a can of artichoke hearts. Buttery and bland, this goes with almost any meal from the skillet, oven or grill. This recipe is easy to multiply to feed company or a crowd.
Large can artichoke hearts, drained
2 tablespoons cornstarch
½ teaspoon each salt and pepper
1/4 teaspoon ground nutmeg
1 cup cold milk
1 tablespoon butter
½ cup toasted, salted pecan pieces

    Cut artichokes in quarters and drain on paper towels, cut side down. In a saucepan, mix flour and seasonings. Stir in cold milk and put over low/medium fire, stirring until it bubbles. Add butter. Fold in artichokes to heat through. Just before serving, sprinkle with pecans. Serves 3 or 4.

See Janet Groene’s blog for RV women at

Thursday, February 4, 2016

Slow Cooker Chili Takes the Chill Off

Janet Groene’s
Slow Cooker Mexicali Chili
This easy-to-assemble dish can be put together in the morning before you head out sightseeing or hiking for the day, and will be ready and waiting when you return to the RV for a hearty dinner.

1 ½ pounds bite-size beef for stew
2 chipotle peppers in adobo, seeded and finely chopped
2 large red, green or yellow sweet peppers, seeded and diced
Large onion, diced
1 tablespoon minced garlic
1/4 cup chili powder
1 tablespoon dried oregano
1/4 cup ketchup
28- to 32-ounce can of diced tomatoes
2 cans, 15 ounces each, black beans, rinsed and drained

Salt to taste
Sour cream, tortilla chips (optional)

    Spray the slow cooker with nonstick spray and add beef, peppers, onion, seasonings, ketchup and tomatoes. Stir to mix. Cook 6 hours on High or 8 hours on Low. Stir in black beans to heat through for the final 30 minutes. Add salt if needed. Stir, ladle into bowls and garnish with sour cream. Pass the tortilla chips. Serves 8. 

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

Tuesday, January 26, 2016

Try a Cool Recipe for a Hot Dish

Janet Groene’s
Haystack  Hot Dish
    Since long before stacked potato chips came on the market, compact cans of  crisp potato sticks have been a standard item on the snacker’s RV shopping list. They are still one of the best snack buys in the supermarket. They are space savers compared to potato chips and they make a tasty shortcut ingredient in this dish. Mushrooms, olives, peas and/or pimentos are optional  for extra color.
4-ounce can of crisp shoestring potatoes (about 4 cups)
8- to 10-ounce tin of tuna or chunk ham, chicken or turkey
1 can low-sodium cream of celery soup
2/3 cup milk or water
1 cup peas, thawed (optional)
1 can mushroom slices, drained (optional)
Small can sliced black olives, drained (optional)
Smallest jar diced pimentos, drained (optional)
    Save out a cup of the potatoes for topping. In a bowl whisk liquid drained from the tuna, etc.  with the condensed soup and milk or water. Fold in tuna, extra  items of choice and the rest of the potatoes.  Put in a buttered casserole.
    Top with reserved potato sticks and bake 20-25 minutes at 375 degrees to heat through. Serves 4 to 6. 

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