Janet Groene’s
Whole Lotta Cheese Sauce
Few foods are more versatile for the RV cook than a rich, creamy cheese sauce. This one keeps three or four days in the refrigerator, ready to nuke in batches as needed. Stir and spoon it over pasta, burgers, vegetables, rice, hot dogs, omelets, toast. If it gets too thick, stir in a little milk, cream or water. If it’s too pale, sprinkle with dried parsley or chives.
Hate washing dishes? Who doesn't? Put sauce in boilable bags and seal. Keep cold. (Freezing isn’t recommended.) Warm the bag in boiling water, cut off a corner of the bag and drizzle it over the dish. Use the clean pan of warm water for washing up.
1/4 cup flour
½ stick butter
3 cups milk
2 tablespoons Dijon style mustard
½ teaspoon smoked paprika
16-ounce package shredded Cheddar
Stir flour into melted butter and gradually stir in milk. Continue stirring over low-medium heat until it comes to a low boil and thickens. Remove from heat. Stir in cheese and paprika. When cheese melts, serve it hot or cool it and chill for future use. Makes about 4 ½ cups.
See more of Janet Groene’s RV-ready recipes at https://janetgroene.blogspot.com
Janet Groene’s
Slow Cooker Mexicali Chili
This easy-to-assemble dish can be put together in the morning before you head out sightseeing or hiking for the day, and will be ready and waiting when you return to the RV for a hearty dinner.
1 ½ pounds bite-size beef for stew
2 chipotle peppers in adobo, seeded and finely chopped
2 large red, green or yellow sweet peppers, seeded and diced
Large onion, diced
1 tablespoon minced garlic
1/4 cup chili powder
1 tablespoon dried oregano
1/4 cup ketchup
28- to 32-ounce can of diced tomatoes
2 cans, 15 ounces each, black beans, rinsed and drained
Salt to taste
Sour cream, tortilla chips (optional)
Spray the slow cooker with nonstick spray and add beef, peppers, onion,
seasonings, ketchup and tomatoes. Stir to mix. Cook 6 hours on High or 8
hours on Low. Stir in black beans to heat through for the final 30
minutes. Add salt if needed. Stir, ladle into bowls and garnish with
sour cream. Pass the tortilla chips. Serves 8.
See more of Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com
Janet Groene’s
Slow Cooker Mexicali Chili
1 ½ pounds bite-size beef for stew
2 chipotle peppers in adobo, seeded and finely chopped
2 large red, green or yellow sweet peppers, seeded and diced
Large onion, diced
1 tablespoon minced garlic
1/4 cup chili powder
1 tablespoon dried oregano
1/4 cup ketchup
28- to 32-ounce can of diced tomatoes
2 cans, 15 ounces each, black beans, rinsed and drained
Salt to taste
Sour cream, tortilla chips (optional)
Spray the slow cooker with nonstick spray and add beef, peppers, onion, seasonings, ketchup and tomatoes. Stir to mix. Cook 6 hours on High or 8 hours on Low. Stir in black beans to heat through for the final 30 minutes. Add salt if needed. Stir, ladle into bowls and garnish with sour cream. Pass the tortilla chips. Serves 8.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com. Her book Cooking Aboard Your RV, 2nd Edition, is available from the RV Book Store, (800) 274-9738.
