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Tuesday, February 24, 2015

The Devil is in this Dip's Details


Janet Groene’s
Forked Tail Dip
    It’s devilish easy because you can mix this dip with a fork. To make it spicier, add a few shakes of Tabasco sauce.

 1 pint (2 cups) plain Greek style yogurt
1 cup ketchup, regular or spicy
1 tablespoon Worcestershire sauce
2 tablespoons spicy brown mustard
    Mix well and serve at once or chill. Makes about 3 cups dip. Serving tip: divide dip into two or three  bowls centered on plates and surround each bowl with a different dipper such as raw vegetables, crackers, potato chips, Fritos,  Bugles,  etc.



See more of Janet Groene's RV-ready recipes at http://www.CampandRVCook.blogspot.com
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Tuesday, February 17, 2015

The Most Flavorful Bread Yet


Janet Groene’s
Loaded Garlic Bread
    It’s important to sandwich the lumpy ingredients between two layers of melted mozzarella.  The cheese holds it all together. The secret is to add the filling with a light hand. Don’t over-fill.  With a cup of soup, this bread makes a meal.

1 unsliced loaf of Italian bread
1 stick butter
1 teaspoon garlic powder (not garlic salt)
About 2 cups shredded mozzarella cheese                           
2 medium plum tomatoes, finely diced and drained
Small green bell pepper, seeded and finely diced
Small can sliced olives, well drained
2 thin slices salami, cut in slivers
1/3 cup pine nuts
    Cut the top off the loaf of bread. Mix softened butter with garlic and spread on cut sides of the bread. Sprinkle the bottom half of the loaf with mozzarella in a thin,  even layer. Over it scatter  tomatoes, pepper, olives, salami and pine nuts. Top with another even layer of mozzarella. Add the top half of the loaf and wrap the whole loaf tightly  in foil. The bread can be warmed up now or refrigerated  up to 3 days. To proceed, warm the foil-wrapped loaf over the coals or in the oven until cheese melts. Serve in thick slices.
    Cook’s note: to warm this bread in the microwave, wrap it in waxed paper  instead of foil.

Tuesday, February 10, 2015

An Old Dessert That's Still a Winner


Janet Groene’s
One-Cup Fruit Salad
    Variations of one-cup fruit salad have been around since Grandmother’s time. The name comes from the original idea of using a cup of this, a cup of that.
    Here’s how to make it with new product sizes. It’s an ideal emergency dessert because everything except the sour cream can be kept in the pantry.  Sour cream now comes in regular, light or fat-free and they all work here.  Save fruit juices to make fruit punch.

10-ounce can mandarin oranges, drained
Small can pineapple tidbits, drained
8-ounce jar chunky applesauce (1 cup)  OR
2 snack-size portions of chunky applesauce
1 cup shredded coconut
1 cup miniature marshmallows
1 cup broken cashews or other nuts
8-ounce carton sour cream  (1 cup)
    Mix well and chill. Makes 10 to 12 desserts. Serving tip: Spoon it into ice cream cones and eat the “dishes”.  


See more of Janet Groene's RV-ready recipes at http://www.CampandRVCook.blogspot.com
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