RV Cooking Easy Does it

Janet Groene's
Kentucky Hot Brown
Casserole For a Crowd
Nothing compares with the real Kentucky Hot Brown open-face sandwich served at the Brown Hotel in Louisville KY. However, this version is easier to create and serve at campground potlucks.

2 cans, 10 ounces each, chunk turkey
4-ounce bottle or packet real bacon bits (not imitation bacon bits)
2 or 3 ripe tomatoes, trimmed and sliced
1 can condensed cream of chicken soup
½ cup milk
8-ounce package grated Cheddar cheese
1 1/2 cups biscuit mix
Water

Spray a 9 X 13-inch casserole pan with nonstick spray . Set oven for 400 degrees. Break up the turkey and scatter it in an even layer in the casserole, saving any juice for later. Sprinkle with the bacon bits and arrange tomato slices in an even layer. Whisk soup and milk, stir in half the cheese and pour over the tomatoes. Put in oven while you make batter. (About 8 minutes).

In the same bowl whisk the biscuit mix with enough water (including juice from the turkey) to make a thick batter (as for pancakes). Pour batter evenly over the warm casserole and bake at 400 degrees about 30 minutes or until topping is golden and crusty. Sprinkle with remaining cheese, let stand 5 minutes and cut in 12 portions. Keep warm until serving time. Provide a pancake turner for serving.

See more of Janet's recipes at http://www.CampAndRVCook.blogspot,com
For more potluck recipes go to http://www.ChurchSupper.blogspot.com

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

Campground Steak-Out

Janet Groene's Flank Steak Feast
16-ounce flank steak
16-ounce package whole mushrooms
½ cup bottled Italian dressing
1 loaf French bread
Butter or spread
½ cup sour cream
½ cup mayonnaise
2 tablespoons grated Parmesan cheese
4-ounce package blue cheese

Throw the steak and mushrooms in a plastic, zip-top bag with the dressing and marinate in the ice chest or refrigerate overnight, turning occasionally.

1. Drain steak and mushrooms, discard marinade, and grill steak. Grill mushrooms in a grill basket or thread them on skewers to grill until golden brown.
2. Slice and butter the bread and toast it in a nonstick skillet until it’s golden on one side.
3. Mix sour cream, mayo and cheeses. Using two spoons, mound a dollop of cheese spread atop untoasted side of bread. (Save leftover spread to serve on crackers another time.)
4. Slice the steak and arrange on plates with the bread, mushrooms and sliced tomatoes.

See more of Janet's recipes at http://www.CampAndRVCook.blogspot,com

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

RV Cooking Show Tours Annapolis and Pleases with Maryland Steamed Shrimp

Hi there campers,

Replete with big time history, fantastic food, shopping galore and their trademark City Dock, Annapolis has a lot to offer. What better way to spend a few days than wandering around this small city/big town soaking in the culture, enjoying the clink-clink-clink of sailboat masts and the sparkling blue Chesapeake Bay. This episode of the RV Cooking Show takes you on a fun tour of Annapolis, courtesy of our special RV Cooking Show guest – Annapolitian Mary Jane Eckert. And for all of you dog lovers out there don’t miss Mary’s tip on Annapolis’ premier dog park and beach!

Once we mosey back to the Tango travel trailer Mary Jane will show us how to make one of Maryland’s native dishes – Maryland Steamed Shrimp. Like me, you might be surprised at how fast, easy and ultimately delicious these shrimp are. Mary Jane talks about serving them to party guests but they are satisfying enough to have as a meal along with some corn on the cob and a green salad.

Watch the RV Cooking Show video here...



A fun day downtown followed by a quick shrimp dish…RV trips don’t get much better than this! Enjoy and let me know what you think about this show and recipe by leaving me a comment below.

Happy travels and until next time,

Evanne
www.RVCookingShow.com

Great RV Eating

Janet Groene's Cran-Razz Cheesecake
This quickie dessert is a nice twist on everyone’s favorite cheesecake. Lemonade mix in individual serving packets is made by Crystal Light and is also sold in a house brand at WalMart.
1 readymade graham cracker crust
3-ounce package cream cheese
1 package instant vanilla pudding
1 ½ cups milk
1 sleeve lemonade mix (one-serving size)
Small can cranberry sauce
1/3 cup raspberry jam
Let the cream cheese come to “room” temperature and gradually whisk in the milk. It’s OK if little chunks of cheese remain. When it’s fairly smooth whisk in the lemonade mix and pudding and pour into the crust. Let it set up in a cool place. Using a fork, mash together the cranberry sauce and jam. When the filling is firm, spoon the cranberry mixture over it. Serve at once or chill in the ice chest or refrigerator.

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

Did you know that Living Aboard Your RV, a guide to the full-time life on wheels, is available in its third edition? Go to http://www.rvbookstore.com/aboard.html


Do you love church potlucks? Go to http://www.ChurchSupper.blogspot.com

Janet Groene's Tenderfoot Stew for Two
Even if you’re new to camping, boating or RV-ing you can snap together this tasty, one-dish stew. Instead of zucchini, you might throw in ½ cup of frozen peas at the end, just long enough to heat through.

3 or 4 boneless, skinless chicken thighs (about ½ pound)
1 tablespoons vegetable oil
Medium onion, peeled and quartered
2 small potatoes, scrubbed and cut in half
2 large carrots, peeled and cut in chunks
1 teaspoon celery salt
Small zucchini, diced
1 packet turkey gravy mix

1. Cut chicken into bite size.
2. In a roomy saucepan, brown chicken in oil. Gradually stir in vegetables to coat with brown bits.
3. Add an inch of water to the pan, cover and simmer over low heat 30 minutes.
4. Add just enough cold water to gravy mix to make a thick paste. Increase flame and stir gravy mix into stew until it thickens. Spoon into two shallow soup plates.

For more of Janet's recipes go to http://www.CampAndRVCook.blogspot.com

Janet book is Cooking Aboard Your RV, 2nd Edition. Call (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

Love potlucks? See recipes galore at http://www.ChurchSupper.blogspot.com

Janet Groene's
Sunshine Salsa
Are you always searching for great sauces to serve with meat from the grill? Here's one that will make plain steaks, chicken or burgers sit up and whistle Dixie. If you don't have a food processor on board, make it at home and keep it cold. It can also be made by hand as long as everything is cut up very fine. With a good French chef's knife and large cutting board, it's a snap.







1 navel orange, peeled and finely chopped
4 medium-size yellow tomatoes, seeds discarded and chopped
2 yellow sweet peppers, seeded and chopped
Large cucumber, peeled, seeded and chopped
½ cup finely chopped cilantro or parsley
1/4 cup lemon juice
Salt, pepper
Hot sauce
Discard any seeds from the orange. If using a food processor, pulse everything in small batches just until evenly chopped. If cutting by hand, chop vegetables and sprinkle with salt. Let stand 30 minutes, then drain. Add oil, vinegar, salt, pepper and hot sauce to taste. Serve at once or chill. Spoon over sizzling hot steaks, chops, burgers or chicken just off the grill.

Note: if salsa is kept in the refrigerator for future use, stir well before using. If excess moisture has developed, serve it with a draining spoon.


For more of Janet's recipes go to http://www.CampAndRVCook.blogspot.com

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

Love potlucks? See recipes galore at http://www.ChurchSupper.blogspot.com

Exotic, Easy, Delicious

Janet Groene’s Moroccan Stew
This versatile, one-pot meal can be made ahead and warmed up in camp, or make it on the campstove or in the campfire in a Dutch oven. It’s pretty much impossible to go wrong with it.
8 meaty, skinless, bone-in chicken thighs
2 tablespoons canola oil
Large onion, diced
2 carrots, peeled and sliced
1 teaspoon each ginger, cinnamon, tumeric
Few threads saffron
2 cups water
2 cups snipped, dried apricots
15-ounce can garbanzo beans, drained

1. Brown chicken in hot oil, gradually adding onion and carrot to brown them. too.
2. Sprinkle with herbs, add water and apricots, cover and cook over low flame 20 to 30 minutes or until chicken is tender.
3. Stir in garbanzos to heat through. Ladle into shallow soup plates. Serves. 8.

For more of Janet's great RV recipes go to
http://www.CampAndRVcook.blogspot.com

Hooked on potlucks? Go to http://www.ChurchSupper.blogspot.com

For more tips and ideas for your camping and RVing life, see Janet Groene's book,
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

Janet's latest camping feature is on Okefenokee National Wildlife Refuge. Go to
http://www.grandparents.com/gp/content/travel/outdoor-adventures/article/swamped-with-fun.html