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Tuesday, May 15, 2018

Mango Makes a Main Dish Salad


Janet Groene’s 
Mango Garbanzo Salad

It’s a main dish. The mango in this hearty, low-fat  salad can be fresh (preferred), frozen or canned, Or you might substitute diced peaches. Throw the ingredients together for your first night out. If the night turns nippy, add a mug of cream soup and hot cornbread.

The salad gets better and better as it chills in the fridge for several hours. To serve it, pave the plate with shredded lettuce, cover with salad and sprinkle with sliced almonds.

1 tablespoon lemon or lime juice
2 cans, 15 ounces each, garbanzos, aka cici or chickpeas
1 ½ cups diced mango
8-ounce carton lemon or mango yogurt
2 tablespoons mango chutney
1 teaspoon dried cilantro OR
1 tablespoon minced fresh cilantro
2 ribs celery, thinly sliced
Shredded lettuce
Sliced almonds

Rinse and drain garbanzos. In a bowl, toss garbanzos with lemon juice. Add yogurt, chutney and cilantro.  Fold in mango and celery. Cover and chill until serving time.
Spoon over lettuce. Sprinkle with sliced almonds and serve at once. Serves 4 to 5 as a main dish. 

See more of Janet Groene’s RV-ready recipes at https://CampAnd RVCook.blogspot.com 

Tuesday, May 8, 2018

Set the Scene with Soup


Janet Groene’s
Italian Rice Soup

    Capture the aromas of Tuscany in this savory soup. It’s just the ticket for a cold night in the campground when you’re tired after the day’s drive and hooking up. Throw a sixpack of muffins in the toaster oven and slather  them with honey butter. Complete the easy meal with canned peaches for dessert 
The soup can be made ahead of time for a quick-warm-up in the microwave. In fact, it’s so good the second day it’s a good idea to make a double or triple recipe and freeze in batches sized for your own needs.

1 pound lean bulk Italian sausage
Medium onion, diced
1 tablespoon minced garlic
1 cup white rice or wild rice blend
1 teaspoon each dried rosemary and dried, crumbled sage
6 cups water
6 chicken bouillon cubes
8-ounce can tomato sauce
Large handful of baby spinach, trimmed and cut up
Grated Parmesan cheese

Fry out the sausage, breaking it up and gradually stirring in onion and garlic. When they are softened, stir in rice and herbs to coat. Add water, bring to a boil and stir in bouillon cubes to dissolve them. Add tomato sauce, cover and simmer over reduced heat about 20 minutes until rice is plump. Stir in spinach until it wilts. Pass the grated cheese. Serves 4.

See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com 

Tuesday, May 1, 2018

A New Take on Slow Cooker Chicken

Janet Groene's
Slow Cooker Saffron Chicken 

      Clever you, throwing this together in the slow cooker so you can forget it until supper time. Enjoy all the fun your campground has to offer while your dinner cooks itself. Tennis, anyone? 
A smart sauce on marinated chicken means you don’t have to brown it first. Hate chicken? Make this with beef patties or boneless pork chops instead. A boxed rice mix saves time while adding a celebration flavor. 

6 portions skinless chicken (bone in or boneless)
1/3 cup lemon or lime juice
1 teaspoon smoked paprika

Put juice and smoked paprika in a plastic bag and squish to mix. Then add chicken or other meat of choice. Seal bag and let stand 30 minutes, turning bag occasionally.

8-ounce package saffron rice mix
½ cup spaghetti broken in small pieces
2 teaspoon powdered chicken bouillon
½ teaspoon turmeric
2 cups water
16-ounce package broccoli and cauliflower florets,  thawed
2 cans condensed cream soup (chicken, mushroom and/ or celery)
½ cup white wine, broth or water
1 teaspoon dried tarragon

In this order: 
Put rice mix, spaghetti and turmeric in the pan and stir in water. Top with vegetables but do not stir again.
Use tongs to remove chicken. Arrange chicken pieces over vegetables. Discard plastic bag and leftover juice.
In a bowl whisk soups with water or wine and tarragon. Spoon over chicken pieces. Cook 6 hours on Low or 4 hours on High.  Put sauce-covered chicken on plates. Stir rice mixture and add to the plate. 
      See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com 

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