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Tuesday, December 18, 2018

One Pot 'n Hot Party Sandwich


Janet Groene’s 

Roast Beef Biggies
    Are you camping the infield during the big game on New Year’s? Gathered around the campfire for a Christmas Eve party outdoors in someplace tropical? Meeting  in the campground clubhouse for a party on Three Kings Day?  Choosing a campground king and queen for your RV club's Twelfth Night Party?
    Don’t let a day of Christmas go by without a celebration. It can’t all be turkey and dressing. That’s why this quick but warming sandwich idea will be just the ticket. The recipe is easily multiplied. Plan one biggie per person.

4 big, rich bakery hamburger buns
Soft butter
12 ounces thin-sliced deli roast beef
1 can condensed French onion soup
½ soup can dry white wine
4 round slices provolone cheese


    Split buns and butter cut sides. Heat roast beef in the soup. Use a fork to fish out beef to arrange on buns.  Add wine to the soup, bring to a boil and divide into cups for dipping. Top roast beef  with a slice of provolone. Close sandwiches. Serve at once with small cups of the soup for dipping.


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

Tuesday, December 11, 2018

It's a Dilly


Janet Groene’s
Better Batter Dilly Bread


    Get all the yummy taste of a yeast bread without all the fussy steps of rising,  punching down and shaping the loaf. Even in the dead of winter dried dillweed brings the flavor of springtime to your RV table. This loaf plus hot soup make a memorable supper on a cold night. This coarse bread is best eaten when it's fresh and still warm.


1 packet yeast
1 1/4 cups warm water
2 tablespoons olive oil
2 tablespoons sugar
1 1/2 teaspoons dried dillweed
2 2/3 cups flour


    Set the oven for 375 degrees. Put yeast and water in a bowl and let stand a few minutes. Stir in olive oil, sugar and dill, then add half the flour and stir vigorously. Stir in remaining flour. Put dough in a greased baking dish or pan. Cover loosely and let stand in a warm, draft-free place 30 to 45 minutes or until it's almost double in size.
    Bake 45 minutes or until it's golden brown. As soon as bread is cool enough, tear it in chunks and serve with butter or puddles of olive oil.


Each week Janet Groene posts new RV-ready recipes at https://CampAndRVCook.blogspot.com 

Thursday, December 6, 2018

Party Time Cheese Ring

Janet Groene's
Holly Wreath Cheese Ring

Why wrangle with un-molding a cheese ring when you can do it the easy way? This pretty presentation stays ready in your RV refrigerator for Happy Hour or an appetizer. 

To make the indentation, wrap the bottom of a cup or glass in plastic wrap and gently but firmly press it into the center of the cheese mixture. Pull it out, remove wrap and fill the hole with cranberry sauce or strawberry preserves.

1/2 cup each mayonnaise and sour cream
1/2 teaspoon each garlic powder, onion powder and Tabasco


16-ounce package grated sharp Cheddar cheese
1 cup finely chopped pecans
Large green pepper, finely chopped

1/2 can whole berry cranberry sauce, mashed OR
1 cup strawberry preserves

Crackers for serving

In a bowl whisk mayo, sour cream and seasonings. Mix in cheese, pecans and green pepper. Spread in a round  bowl or pie plate. Press an indentation in the center and fill it with cranberry sauce or strawberry preserves. Serve with crackers. 


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


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