Well, looking out the window this week, it really appears that half of America, at least the half we can see here in the South, is on the move again for 2010! Lots of cars and conveyances, and with spring having sprung and grass having greened, lots of campers and RVs passing through on their way to our beautiful area campgrounds. Down in the Gift Gallery I picked up a copy of the perennial favorite Easy RV Recipes by Ferne Holmes, an excellent collection for the traveling cook.
In addition to plenty of recipes for every occasion (including both cooking with fresh meat and cooking with canned meat, the challenges of which I had never thought about before), Ferne starts off with equipment suggestions, hints for traveling cooks, menu suggestions, and a complete pantry list with supplies for two people traveling for two weeks. How helpful is that! Of course, I have friends who spent about 10 years living & traveling in their RV – boy, do they have some great stories to tell!
So, I didn’t realize you can buy canned roast beef & gravy, I’m going to look for it next time I’m at the market, because you can use it for almost any beef dish and quite a few chilis, too. As the title claims, these recipes are quite easy, and the lists of ingredients say that they are tasty, too. I think that even folks cooking in kitchens without wheels underneath would appreciate a few of these easy recipes as well.
1 can (16 oz) Chile con Carne with beans
2 T dried onion (minced or chopped
1 C cheddar cheese (shredded)
1/2 C buttermilk baking mix
1 C milk (fresh or canned)
2 eggs (lightly beaten)
Spread chile in an 8- or 9-inch pie pan and sprinkle with onion and one-half cup cheese. Combine baking mix, milk and egg and mix well. Pour over chile; sprinkle with rest of cheese and paprika. Bake at 400 degrees for about 35 minutes. Knife should come out clean when inserted into middle of the pie. Makes 3 to 4 servings. [And I love that you actually cook it in a pie pan, since it's called pie! I never would have thought of that.]
Chicken Goody Hot Dish
1-1/2 C canned or cooked chicken
1 can cream of chicken soup
1/4 C water
1/4 C mayonnaise
1 T soy sauce
1 T dried onion (minced or chopped)
1 T dried parsley
1-1/4 C uncooked instant rice
1/2 C cheddar cheese (shredded)
Combine first eight ingredients and mix well. Pour into greased casserole. Sprinkle with cheese and paprika. Bake at 350 degrees for one hour. Makes 4-6 servings. [I don't often prepare baked dishes that have mayonnaise as an ingredient, but I'll bet it gives this casserole a really nice zip. I would definitely try this at home!]
C = Cup; T = Tablespoon
If life puts you on the highway this year, I hope it winds through East Tennessee ~ and if it happens in the next few weeks, please come and enjoy the dogwoods & azaleas with us!
~Janet @ The Christmas Place