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Friday, August 13, 2010

Janet Groene Cooks in Camp

Not Eggsactly Deviled Eggs

This delicious, one-pot meal combines deviled ham and hard-cooked eggs to make a creamy dish for four. I like to have plenty of hard-cooked eggs on hand for camping because they’re good in so many dishes. Or just put a couple in your pocket , hike to the mountaintop and peel ‘em for breakfast while you watch the sun come up.

6 hard-cooked eggs
1 can condensed cream of mushroom soup
8-ounce carton cream or half and half
6-ounce can deviled ham
Dash of Dijon-style mustard
8-ounce can mushroom pieces, drained
Crisp Chinese noodles

Peel and cut up eggs. Spray a large skillet and blend soup and cream over low heat, gradually stirring in deviled ham. Drizzle with a little mustard and stir in mushrooms to heat through. Place a mound of noodles on each plate and ladle hot egg mixture over the noodles.

See more of Janet's galley-ready recipes at

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