Spaghetti for Breakfast?

Janet Groene’s
Egg ‘n Bacon Spaghetti

    Everyone loves spaghetti. Almost everyone loves bacon and eggs. Let’s join forces! Serve this taste treat for any meal of the day. Pre-cooked bacon is a time and space saver and it  contains enough fat to stir-fry the garlic. This is easier to serve if you use a spaghetti claw or tongs.

6 slices bacon, cut up
2 teaspoons minced garlic
4 eggs, beaten or equivalent in Egg Beaters.
12 ounces spaghetti, cooked and drained

Olive oil (optional)
3 to 4 meaty  plum tomatoes, diced and drained
Grated Parmesan cheese

    In a large skillet fry out bacon. Gradually add garlic.  (Careful! Garlic burns easily.) When bacon is crisp, scramble eggs in the pan, breaking them up. When draining spaghetti, save some of the water. Mix cooked spaghetti, bacon and eggs. Heat through and mix well. Turn off heat. Fold in tomatoes and add hot pasta water and/or a little olive oil to taste. Pass the cheese shaker.  Serves 6.

See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogsopt.com

 

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Skillet Patty Pan Pie

 
Janet Groene’s
Meat Patty Pie

    It’s easy to shape the  giant patty in the skillet with the help of plastic wrap, or do it outside the skillet by forming meat between two layers of wrap. The patties  are the “crusts” for this tasty pie.   
    Use any vegetables in the filling, but keep pieces small for faster cooking. As it cooks the rich, beefy flavor floats through the  filling. It’s a whole meal from one skillet.
    Packaged cabbage for coleslaw comes in a variety of sizes and types, some with some red cabbage or shredded carrot in the mix.

1 pound lean ground beef
Salt, pepper
2 cups shredded cabbage
Large potato, scrubbed and thinly sliced
Medium onion, peeled and thinly sliced
½ cup ketchup
2 cups shredded  cheese, divided
    Line a 10-inch skillet with plastic wrap. Divide ground meat in half and press half into the skillet in an even layer. Slide out of the pan, using the plastic wrap.  Set aside. Spray skillet with nonstick spray. Press the other half of the meat into the skillet in an even layer. Sprinkle lightly with salt and pepper.
    Arrange cabbage, potato and onion on the meat layer. Drizzle with ketchup. Top with half of the shredded cheese and the second layer of meat.   Peel off and discard plastic wrap. Sprinkle meat lightly with salt, pepper. Add the remaining shredded cheese for the last 3-5 minutes, just to melt it.  
    Start over high heat to sear the bottom 5 minutes, then cover skillet and cook over medium heat 30-40 minutes or until meat is cooked through and vegetables are tender. Remove from heat and let cool 10 minutes for easier serving. Cut in 4 to 6 wedges. 

Optional: For larger servings, use a meatloaf recipe for the patties, using a small amount of fillers such as bread crumbs or oat flakes, plus an egg.

See more of Janet Groene’s RV-easy recipes at https://campandrvcook.blogspot.com  

##RVT991

Put a Fork in Pork

 
Janet Groene’s
Pork Patties Italiano

    The perfect skillet meal throws together over any fire inside the RV or outdoors on the grate or camp stove. It satisfies stomachs, souls and taste buds. Economical ground pork sizzles with meaty flavor that permeates the rice as it all cooks together into one steamy, stalwart dinner for four.

24-ounce package lean ground pork 

4 thin slices Italian salami
2 tablespoons vegetable oil
Medium onion, diced
Small can sliced mushrooms, drained
Medium green bell pepper, seeded and diced
1 tablespoon minced garlic
2 teaspoons mixed Italian seasoning
1 cup rice
14.5-ounce can diced tomatoes
2 cups water or broth

    Make 8 thin patties with the ground pork,  shaping them a little larger in diameter  than the slices of salami. Make four "sandwiches" with the raw patties and a slice of salami inside. Press edges to seal.

     In a roomy skillet, brown "sandwiches" on both sides, turning carefully. Remove pork from the skillet and keep stir-frying while adding onion, mushrooms, pepper and garlic.  Stir in rice to coat. Add tomatoes and water. Bring to a boil,  replace patties over the top, cover tightly and cook over low heat until rice is tender (20 minutes for white rice, longer for brown rice.) Serve patties smothered with rice mixture. Serves 4.      

See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com

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