Spring Camping and RV Travel Rock

blog copyright Janet Groene, all rights reserved. To ask about advertising on one or more Groene blogs please email janetgroene@yahoo.com

 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