This Turkey Salad is great for a Black Friday snack or an on-the-road Thanksgiving style treat.
¾ lb cooked turkey
2 celery stalks
2 green onions
1/3 red bell pepper
3 tbs Maynnaise
2 tbs Dijon mustard
1 tbs cider vinegar
¼ tsp salt
Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.
This Turkey Salad recipe comes from AllRecipes.com
Original recipe makes 6 servings
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
This fun recipe makes a great breakfast or an evening dessert.
One large apple for each person
Vanilla ice cream *optional
- Core each apple.
- Put each on an individual sheet of tin foil large enough to wrap the apples completely.
- Fill each generously with brown sugar, a tablespoon in butter, a sprinkle of cinnamon, and few walnuts.
- Wrap the foil around the apples completely; ensuring the bottom is well secured with no cracks.
- Set apples, bottom-side down on fire grate and leave for about 20 minutes, depending on the heat of the fire and size of the apples.
- Carefully pull one off the fire and check to see if the flesh is soft. If so, then they’re done!
- Unwrap apples and dump into individual bowls to serve.
- Add vanilla ice cream for a tasty dessert!
It’s finally spring and many stores, farms, and gardens are full of fresh, tender spring vegetables!
This is the perfect time to experiment with new salads. Here’s a savory & sweet salad to try:
Goat Cheese and Pear Salad
- 1 4oz package of Herbed Goat Cheese (or any soft, mild cheese)
- 2 pears, sliced or chopped
- 2 cups grapes, whole of halved
- 1 large head of green or red-leaf lettuce
- Salty roasted nuts or seeds
- ¼ cup Balsamic Vinegar
- Olive Oil
Rinse lettuce, and then tear it into bite-sized pieces. Add goat cheese and vinegar, then drizzle with olive oil toss. Add remaining ingredients, toss lightly, and serve with your favorite warm, crusty bread.
Make this ultra-creamy Hot Cocoa mix ahead of time and keep it handy in your RV for crisp spring mornings.
- 3 cups powdered milk
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1/2 cup powdered chocolate drink mix (such as Nesquik®)
- 1/2 cup powdered coffee creamer
- 1/2 cup confectioners’ sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
Pulse powdered milk, pudding mix, chocolate drink mix, powdered creamer, confectioners’ sugar, cocoa powder, and cinnamon together in a food processor until blended. Store in an air-tight container and simply stir a few tablespoons (to taste) of mix into a mug of hot water.
Recipe from allrecipes.com
This is what you will need for this recipe:
- 10 oz. elbow macaroni
- 6 slices ham, diced
- 4 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 1 can evaporated milk
- 2 eggs, beaten
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 6 slices American cheese
Directions: Cook pasta per package directions. Drain. Lightly butter inside of slow cooker. Mix the pasta, evaporated milk, milk, 3 cups cheese, ham and eggs, and seasonings. Sprinkle on the remaining cheddar cheese and arrange American cheese slices on top. Cook, covered, on low for 3 1/2 hours. Do not stir ingredients or remove lid while cooking.
Cooking instructions: Line crockpot with foil, leaving enough to cover the potatoes when finished. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Cover with remaining foil. Cover and cook on low for 10-12 hours.
This easy version of a Vietnamese broth soup is perfect to invigorate you on a cold day.
- Cooking oil
- Thinly sliced strips of flank steak
- 1 small yellow onion, chopped
- 1 minced garlic clove
- Fresh minced ginger
- Minced green pepper (A Hungarian pepper is good in this)
- 2 cups beef or ginger miso broth
- 2 tbsp. fish sauce
- Juice from ½ of a small lime
- 1 package thin rice noodles
- Fresh cilantro
- Diced green onions
1. Sauté onion and steak in a medium saucepan with cooking oil until onion is soft and meat is slightly browned
2. Add remaining ingredients EXCEPT noodles, green onions, and cilantro. Simmer for 10 min
3. Add rice noodles and reduce heat to low for 3 or 4 min
Serve topped with green onions and fresh cilantro
- Ingredients for this recipe are:
- 2 pounds cubes stew meat
- 2 cans condensed mushroom soup
- 1 large onion diced
- 2-3 tablespoons of Worcestershire sauce
- ½ cup water
- 8 oz. of cream cheese
- Couple of dashes of garlic salt
- Couple dashes of Hot Paprika
Cooking instructions: In the crockpot stir in all the ingredients, except the meat and cream cheese together. Once combined add the meat and mix together. Cook on low for eight hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. Serve over egg noodles or mashed potatoes.
- Heavy-Duty Tin Foil
- Ground Chuck or Round
- Any other vegetables you wish to add (root vegetables in particular are good in this dish)
1. Shape heavy-duty tin foil into serving-sized pouches, enough for each camper
2. Wash & chop vegetables into large, bite-sized pieces
3. Place ground beef into foil pouches (one or two servings per pouch) and break it up with a fork
4. Add all vegetables to the pouches (one of two servings per pouch)
5. Season as desired
6. Close top of foil pouch and place on hot embers for 20 minutes or until cooked through
*this varies greatly depending on how hot the fire is, proximity of the pouch to the heat, and quantity of food in each pouch
7. Remove using grilling tongs and place on a heat-safe surface. Open carefully being mindful of the hot steam that will escape.
8. Add any additional seasonings & enjoy!
This is a great meal for cold evenings by the fire or playing cards inside your ‘home away from home’. It’s also easy to whip out when you get back to your campsite a little later than planned and the whole crew is hungry.
1. Open up a can of your favorite chili
2. Pour it into a pot and heat over campfire grate or stovetop
3. Serve and eat! 😉
*Want to add a special twist? Cut-up fire-roasted hot dogs to add or provide an assortment of toppings- cheese, onions, sour cream, peppers, crackers, etc.