Spring Camping and RV Travel Rock

2012-02-02T12:21:00.000-08:00

Before buying an RV with slides open in the showroom, make sure you also see it with the slides in. That's the RV you will have on quick overnight stops, in places where there isn't room to open slides and when you stop for a quick roadside lunch and nap.

Camp or Galley Recipe of the Week

Shop for your RV at Galley Shop, where Janet Groene suggests items and rates them pro and con.

Crock ‘O Choucroute (say shoo-croot)
   Choucroute is a bistro favorite in Europe. Your shortcut is bagged cole slaw mix and boneless pork chunks.
2 pounds lean, boneless pork cubes
1/4 cup pancake syrup, dark Karo syrup or molasses
1 teaspoon rubbed sage
Large onion, diced
Large tart apple such as Granny Smith, peeled and diced
16-ounce bag shredded cabbage (cole slaw mix)
12-ounce bottle beer, preferably dark beer
1/4 cup apple cider vinegar
2 teaspoons caraway seeds
   Spray a slow cooker and toss the pork cubes with the syrup or molasses. Sprinkle with sage, onion, apple and cabbage. Drizzle with beer and vinegar. Sprinkle with caraway seeds. Cook 8 hours on Low or 6 hours on High. Stir and serve as a one-dish meal. Buttered rye rolls are a good accompaniment. Serves 6.

Hot Diet Tip of the Week. Make your favorite chili recipe and stir in 1 cup grated cabbage per quart of chili. Cook thoroughly. Cabbage disappears and adds vitamins and fiber while reducing the per-serving fat content. (This is also a good way to sneak extra vitamins into picky eaters).

See Janet’s tips and trips for the RV lifestyle at Solo Woman RV.

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Campground Potluck Recipe of the Week

Choucroute for a Crowd
   The recipe above is so good you’ll want to double it for a campground potluck. To serve 10 to 12, cut cost by using two pounds cubed pork and one or two pounds of cut-up, fully cooked smoked sausage such as kielbasa. Double all other ingredients. For further savings, buy a whole, two-pound cabbage instead of bags and shred it yourself using a sharp knife and good cutting board.

See more of Janet Groene’s galley-ready recipes at Boat Cook, where each week she presents a conventional recipe plus a recipe made entirely from the pantry, no fresh foods required.
blog copyright Janet Groene, all rights reserved. To ask about advertising on one or more Groene blogs please email janetgroene@yahoo.com

Family Campers, Couple Campers, Everyone Eats

2012-01-26T12:35:00.000-08:00

You could eat, drink and be merry in this beautiful Jayco Skylark RV

Hot DIET Tip of the Week. Everyone needs this new book, especially RV-ers and other travelers, because it tells you what to eat in restaurants or pick up in supermarkets. It is not a cookbook. The Diet Detective’s All-American Diet helps you eat wisely while enjoying familiar foods found in supermarkets and fast food chains.
    The book lists calorie values e.g. McDonald’s Egg McMuffin (300) or one shot of Dunkin’ Donuts Espresso (8 calories), Symbols tell you items that are low carb, sodium controlled or vegetarian. Click on book at right and order one copy for the road, another for home. Makes great gifts for travelers too.

Camp and RV Recipe of the Week
A New Kind of Pot Pie
    My taste testers for this recipe were Robbie and Virginia, who have a diesel pusher RV, and Ray and Jackie, who full-timed for more than 14 years. I doubled the recipe to feed eight.

1 pastry pie shell, homemade or store-bought
1 egg
2 cups prepared stuffing
2 cups cut-up cooked turkey or chicken
1 packet chicken or turkey gravy mix
Water
    Line a pie pan with pastry. Whisk the egg until it’s light and stir in the prepared stuffing. Fold in turkey or chicken and spread in the pie crust. Bake at 350 degrees until the crust is golden brown. Let stand 10 minutes, then cut in wedges. To make gravy, follow directions on the package. Pass gravy at the table. Serves 4 to 6.

Did you know that the Groenes lived 10 years on the go, wintering on their boat and summering in their RV? See more of Janet Groene’s galley-ready recipes at http://www.Boatcook.blogspot.com

Campground Potluck Recipe of the Week
Cajun BBQ and Rice
6 cups instant rice
6 cups water
2 beef or chicken bouillon cubes
1 tablespoon Cajun seasoning (such as Tony Chachere’s)
2 tubs, one pound each, shredded chicken or beef barbecue (such as Lloyd’s)
Small can diced chilies, drained
15-ounce can diced tomatoes with green peppers
10-ounce can whole kernel corn with red and green peppers
Hot sauce
    In a large pot bring water to a boil and stir in bouillon cubes, seasoning and rice. Cover the pot, take it off the burner and let stand 7 to 10 minutes or until water is absorbed. Over very low heat, stir in barbecue, chilies, tomatoes and corn. Cover and continue heating over low burner until it’s heated through. Stir and serve. Serves 12. Provide a bottle of hot sauce for guests to add to taste.
    When you patronize our advertisers you get good buys and you help support this blog. Shop for RV accessories at Janet Groene’s Galley Shop. Products are featured with Janet’s pro and con recommendations.

Camp And RV Cook

Spring Camping and RV Travel Rock

Family Campers, Couple Campers, Everyone Eats