by RV Country
11. May 2012 09:19
Who doesn’t love a good hearty breakfast? Chances are when you wake up in the morning you're ready to get your feed on, and a bowl of cereal is not what your grumbling stomach is hollering for. How about trying breakfast sausage wedges? They’re hearty enough to quiet down the monster in your stomach, but not so heavy that you won’t feel like moving after you’re done feasting.
This recipe is featured in the RV Centennial Cookbook and was submitted by RV'er, Debbie Gleaves. Here is a list of ingredients that you will need:
1 package (12 oz.) pork sausage
1 unbaked deep-dish pastry pie shell (9 inch)
2 C. shredded cheddar cheese
3 eggs
1 C. salsa
sour cream, if desired
Instructions:
Heat oven to 350 degrees. Crumble sausage and brown; drain. Sprinkle sausage over bottom of pie shell. Sprinkle cheese over sausage. In small bowl, beat eggs and blend in salsa. Pour egg and salsa mixture over the cheese and sausage. Bake 25 to 35 minutes, or until knife inserted in center comes out clean. Serve with sour cream and additional salsa, if desired.
If you do decide to try this tasty treat, be sure and let us know how you like it. You can leave us a comment on our Facebook wall, Tweet us, Give us a +1, or just come on in and see us at any of our 5 RV Country locations!
Until then - Happy eating and happy RVing!
by RV Country
8. February 2012 11:01
Looking for a new dip to bring to the group gathering, but a lack of ideas is leaving you feeling a bit crabby? take that feeling and run with it with this recipe from the RV Centennial Cookbook authored by Evada Cooper.
“This recipe is for hot artichoke crabmeat dip. It was submitted by Virginia Praesel of Rockdale, Texas, who said when her children were young, she did lots of cooking when the family went camping. Now grown, her children take their own children RVing, and most have RVs of their own.”
Ingredients:
1 package (8 oz.) cream cheese, softened
1/4 cup mayonnaise
1 garlic clove, pressed
1 can (14 oz.) artichoke hearts in water, drained and chopped
1 package (8 oz.) imitation crabmeat, chopped (1 1/2 cups)
1/4 cup (3 oz.) grated fresh parmesan cheese
1/3 cup thinly sliced green onions with tops
Zest of 1 lemon (1 teaspoon)
1/8 teaspoon ground black pepper
1/3 cup chopped red bell pepper
Instructions:
Preheat oven to 350 degrees. Combine cream cheese and mayonnaise. Mix well. Press garlic into mixture. Drain artichokes; chop and mix with crabmeat. Combine parmesan cheese, green onions, and lemon zest. Mix all ingredients together and add to cream cheese mixture. Spoon mixture into a 1½ qt. baking dish. Bake 25 to 30 minutes or until golden brown around the edges. Sprinkle with red bell pepper and additional green onions.
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by RV Country
12. November 2011 08:48
Mmmmm, we can taste it now, the Thanksgiving feast that’s right around the corner. We know many of our RV friends spend Thanksgiving at an RV park or camp ground and we keep hearing about this gourmet "trash can turkey". Though the name isn't all at once appealing, we hear the end result is fantastic! So, as we are fast approaching the season, we thought we’d hustle up and share the recipe with you. We also found a video courtesy of The RV Cooking Show that we are going to include. If you try out this tasty recipe be sure to let us know if you enjoyed it!The first thing you will need is a 20 gallon galvenized steel trash can. You’ll want to treat the trash can with a water and white vinegar mixture to remove the metallic taste from the can. Add 1 gallon of white vinegar and fill the trash can up half way with water. Scrub the trash can and let it sit for about 6 hours - swishing the mixture onto the sides of the trash can every half an hour. Once this step is done, be sure to rinse the trash can really well.While you are letting your trash can “season” you can prepare the cooking station. You’ll want to get a large piece of aluminum foil and place it on the ground. Be sure it is in a non-flammable area. Then you will want to get a 12x12 piece of wood and cover it with aluminum foil and an 18” dowel, also covering it with aluminum. You’re going to mount the dowel into the 12x12 piece of wood for the turkey to sit on.Now that your trash can is ready and your cooking station is ready...onto the bird!You can cook up to a 13 pound bird this way. You can season it if you want, but if this is the first time you have tried a trash can turkey, we suggest trying it without seasoning this time. Be sure to clean your turkey and then place it legs down over the dowel. Next, place the trash can over the turkey. Pour a 10 pound bag of self lighting charcoal on the top of the trash can and at the bottom of the trash can. You DO NOT want to use any lighter fluid at all. Let the charcoal flame up and cook for 90 minutes. After 90 minutes rake the coals off the top and away from the bottom of the can and using gloves remove the can - caution - it will be very hot!And there you have it... One beautifully browned, juicy bird! And like we promised, here is the video from The RV Cooking Show for a visual on the whole process! Don’t forget to share your photos and tell us all about your experience! Happy turkey cooking!
