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.
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