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photo courtesy Bar Harbor KOA
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Campground Potluck Recipe of the Week
Pork ‘n Penne One Dish
Make and serve this in a stove-to-table skillet or put it in a micro-ware dish to re-warm at the last minute.
2 pounds learn ground pork
Salt, and pepper
Medium onion, diced
1 tablespoon mixed Italian seasoning
28- to 32-ounce can diced tomatoes
16--ounce can tomato sauce
1 ½ cups water
3 cups penne pasta
½ cup grated Parmesan or other hard cheese
Fry out the pork in a large skillet, sprinkling meat lightly with salt and pepper. Break pork into crumbles and stir in onion to soften them. Spoon off any excess fat. Add Italian seasoning, tomatoes, tomato sauce and water. Bring to a boil and stir in penne. Reduce heat, cover and cook, stirring after 5 minutes. Continue cooking until penne is done to taste. Fold in cheese and serve hot. Serves 10 to 12.
See Janet Groene’s snack recipes to make in big batches for a party or to package in snack bags for the pocket or backpack. Homemade is healthier. You won’t believe how easy it is to make your own trail mixes. Go to Create A Gorp.
Women on the go in an RV have a lot in common, no matter what size or type RV. Get on board at Solo Woman RV.
No fresh food? No problem with the pantry recipes at Boat Cook. Keep ingredients on hand in the RV pantry for emergencies, delays or just a bonus meal.
Camp and RV Recipe of the Week
We’ve all been there. By the time you get to the campground and hook up, you’re just too tired to cook. Tuck these ingredients away in their own bag or box so they’ll be ready. Curry is a peasant meal made royal by the addition of accompaniments.
Did you know that curry accompaniments are called “boys”? That’s because rijsttafel feasts in Indonesia were served by young men, each with a platter of a different condiment. A proper evening came with as many as a dozen or more “boys” to serve over the basic curry dish.
Beef Curry Can-Can
2 cans, 10-to-12 ounces each, roast beef in gravy
2 tablespoons curry powder (more or less to taste)
1 or 2 cans, 15 ounces each, sliced or diced potatoes, drained
15- or 8-ounce can diced or sliced carrots, drained
1 tablespoon cornstarch
Drain beef and save juices. Using clean scissors, cut up beef in the can. Stir beef and
curry powder in a saucepan or skillet to coat well. Add vegetables over low heat. Stir cornstarch into ½ cup cold water and stir over medium heat until everything is bubbling. If sauce is too thick, add a little more water, broth or red wine. Serve with accompaniments of your choice. Serves 6 to 8.
Curry Accompaniments (Choose one or more. This list is just a start.)Mango chutney Crushed or dried pineappleShredded coconut Chopped cashews
Sliced scallions Shredded radish
Raisins Chopped, pitted dates
Chopped peanuts Diced fresh melon