Campground Potluck Recipe of the Week
Calico Chicken and Rice
Make this in a disposable casserole to cut down on dishwashing. For safer handling of disposable pans, which can be floppy, place the casserole on a cookie sheet.
1 deli roasted chicken
3 cups long-grain raw rice
15-ounce can diced carrots, drained
15-ounce can short-cut green beans, drained OR
2 cups thawed peas
15-ounce can whole kernel corn
1 packet dry onion soup mix
6 cups water
Set the oven for 350 degrees and spray a large casserole. Dice meat from the chicken. If you’re thrifty, save the carcass to make soup. In any case, dispose of the bones securely so wild animals can’t get into them. Cooked bones are hazardous to critters.
Mix chicken and raw rice in the baking pan with carrots, corn and green beans. Sprinkle evenly with soup mix and pour water over all. Stir. Cover with foil and bake 40 minutes or until rice is tender and water is absorbed. Makes 10 to 12 potluck portions.
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Camp and RV Recipe of the Week
Pine Forest Pineapple Casserole
This simple side dish is ideal with ham or almost any other meat. It’s a nice change from candied sweet potatoes and it’s a snap to make. It’s also substantial enough to serve as a vegetarian main dish.
20-ounce can of pineapple tidbits in juice
4 cups unseasoned croutons
1 cup shelled pistachio nuts
1/2 cup sugar (optional)
Juice from the pineapple
1 stick butter, melted
Set the oven to 350 degrees. Drain and save the pineapple juice. Butter a 9 X 13-inch casserole. In it mix the drained pineapple, croutons and pistachios. Whisk the sugar and eggs with the pineapple juice until well blended, then whisk in the melted butter. Pour evenly over the casserole. Cover casserole and bake 30 minutes, then uncover and bake 10 to 15 minutes more until the top is toasty. Serves 4 as a main dish, 6 to 8 as a side dish.
Where to go next in your RV? Janet posts hot flash news of events, concerts and festivals as short travel tidbits.