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Tuesday, July 15, 2014

Plum Assignment: Prune Whip

Janet Groene's
Lazy Day Prune Whip
1 quart whipped topping
20 pitted prunes
20 whole almonds or walnuts
1/4 cup lemon juice
1/2 cup sugar
1 teaspoon cinnamon

    Set out topping to thaw only enough to work with. Stuff each pitted prune with an almond or walnut. Put prunes in a bowl and sprinkle with lemon juice. Mix sugar and cinnamon, sprinkle over prunes and toss lightly. Fold in whipped topping to taste.  (You don't have to use the whole carton.) Serve at once or chill. Makes 6 portions,  each containing 4 stuffed prunes.

See more of Janet Groene’s RV-ready recipes at
Janet’s books Cooking Aboard Your RV, 2nd Edition and Living Aboard Your RV, 4th Edition are available from the RV Book Store, (800) 274-9738. 

Tuesday, July 8, 2014

Something Corny About This Pie

Janet Groene's
Mexicali Meat Pie
    The meat mixture can be prepared a day or two ahead and refrigerated. It forms the
“crust” of this high-protein  “pie”.

2 hard-cooked eggs
Heaping tablespoon of cornmeal or rolled oats
1 pound 80% lean ground beef
1 teaspoon dried, crumbled oregano
Medium onion, finely chopped
1/3 cup chopped, stuffed olives
1/4 cup brine from olives
15-ounce can cream style corn
2 eggs
½ teaspoon ground cumin
Freshly ground black pepper (optional)
    Set the oven to 375 degrees. Mash eggs in a bowl and mix in ground beef, cornmeal,
oregano,  onion, olives and brine. Press evenly into bottom and sides of a 9-inch pie plate. Whisk eggs, cumin and corn and empty into the “pie shell”. Sprinkle with pepper if you wish. Bake 45-55 minutes until meat mixture is done through and corn custard is set. Let stand 5 minutes, then cut in wedges. Makes 6 to 8 portions.

See Janet Groene's RV-ready recipes including a galley-easy Campground Potluck Recipe of the Week at

Tuesday, June 24, 2014

Tuna is Always in Tune with Camping Meals

Janet Groene's
Nuclear Tuna Pie
    Choose your favorite frozen vegetable with sauce such as spinach in cheese sauce. Eggs,milk and cheese add plenty of protein, so one can of tuna feeds a family.

10-ounce package frozen vegetable in cheese sauce, thawed
5-ounce can of  tuna in water
1 ½ cups ready-to-serve rice
3 tablespoons grated Parmesan cheese
½ teaspoon each salt, pepper, dried thyme
3 eggs
1 ½ cups milk
2 tablespoons Parmesan cheese
    Thoroughly spray a deep dish, 10-inch pie plate that is microwave-safe. In it mix tuna, rice and 3 tablespoons cheese. In a bowl whisk the salt, pepper and thyme with eggs and milk. Pour over the dish. 

     Cover loosely with waxed paper and nuke 10 minutes on Medium, rotating every 2 minutes if the microwave has no turntable. Sprinkle with remaining cheese and
cook 6 to 10 minutes more on Medium or until it’s set, as for custard. Let stand 5 minutes. Cut in wedges to serve 6.

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