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Tuesday, January 17, 2017

Curry Up a Sassy Sauce

Janet Groene’s
Curried Fruit

The complex, compelling mixture that is curry powder has sweetness, heat and mysterious overtones that make a  simple camping menu taste like you labored over a hot stove all day. Choose your brand and amounts carefully because some are too hot, some too mild. One secret to bringing out its witchery is to stir it into hot oil or butter first, then proceed with the recipe.
1 stick butter
1 tablespoon curry powder
½ cup brown sugar
3  cans, 15 ounces each, fruit*

In a saucepan melt butter. Stir in curry powder over low heat until it’s fragrant. Stir in brown sugar.  Add undrained fruit.  Bring to a boil, reduce heat, cover and simmer to blend flavors. Serve as a sauce over ham, pork, chicken or turkey and a starch such as rice. Makes about 6 cups.

*Fruit cocktail, diced peaches or pears, diced mango, pineapple tidbits

Janet Groene’s Survival Food Handbook is a guide to buying, stowing and preparing supermarket staples for boondocking and emergencies. No high-priced survival foods needed.

Monday, January 9, 2017

Make Your Own Sausage

Janet Groene’s
Homemade Breakfast Sausage
    Don’t eat pork? Want less fat in your diet? Take control of your breakfast sausage.  

1 pound lean ground meat, chicken or turkey
2 teaspoons crumbled, dried sage
½ teaspoon dried, crumbled thyme
1 teaspoon salt
½  teaspoon freshly ground black pepper

Add one of the following:
Hot sausage, ½ teaspoon dried red pepper flakes
Italian sausage, reduce sage to 1 teaspoon; add ½ teaspoon fennel seeds and 2 teaspoons sweet paprika
Garlic sausage: up to 1 tablespoon minced garlic
Savory sausage: 1/8 teaspoon ground cloves and ½ teaspoon ground cinnamon

      Mix well and keep cold. Fry in patties. Makes 1 pound sausage. 

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

Tuesday, December 20, 2016

It's Party Time, So Take a Dip

Janet Groene’s
Big Dipper  Party Dip
    Entertain in the campground the easy way by putting out a hot dip and rafts of dippers. Do a little chopping and mashing and this dip is ready to heat. It’s just the ticket for potlucks, tailgating and infield camping parties.

2 cans, about 14 ounces each, artichoke hearts
1 cup chopped roasted red pepper, well drained
12-ounce package soft silken tofu
½ cup mayonnaise
1 teaspoon garlic powder
16-ounce package fine-shredded cheese

    Chop artichoke hearts and peppers and let them drain well. Mash tofu with mayonnaise and garlic powder. Fold in artichokes, peppers and cheese. Turn into a sprayed 9 X 13-inch or two smaller dishes and bake or nuke until bubbly. Serve warm surrounded by dippers (fresh vegetable sticks, tortilla chips, pretzels, potato crisps, crackers, etc.) Serves 15 to 20. 

Janet Groene's Survival Food Handbook is a guide to stocking your RV or home pantry with shelf-stable foods for emergencies, boondocking or impromptu trips. Recipes are for real food, not survival rations. See it at
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