Tag Archives: camping

Reuben Sandwich Recipe

Let’s make GREAT Reuben sandwiches together!!

Reuben2

Photo Source – Google

This is my personal Reuben sandwich Recipe from the deli that I owned and still make them this way today. If you have a nice size flat solid surface griddle for your outside grill, that’s perfect! Or for inside – use an electric griddle.

  •  Reuben sandwiches are typically made with rye bread.  I like to use the marble rye but you can use any type of bread you would like.  (2 slices per sandwich)
  •  My favorite meats to use are:  Thinly sliced Peppered pastrami and lean corned beef – Using one or both – using a ¼ to 1/3 lb per sandwich (I like piling the meats high!)
  •  American Swiss Cheese (2 slices per sandwich) Regular Swiss can be used, too.
  • Sauerkraut -½ cup or a little more– the type of sauerkraut is going to be your personal choice. Mine is Bavarian which has a touch of sweetness with the tart and has caraway seeds. (Yummy!)
  • My favorite dressing is Thousand Island dressing (if you like a little sweet) or Brown Spicy Mustard (if you like it on the tart side) each works well on the Reuben.

On a bigger sized (325 degree) hot griddle….brush with a light coat of oil of your choice (so nothing will stick).  Visually, we are dividing the griddle in thirds. Making one sandwich at a time, place your sauerkraut on first one-third, meat(s) on the middle third and the 2 slices of rye bread on the outer third.  Getting everything piping hot and your bread lightly toasted is our objected.

For assembly: lay a slice of cheese on one slice of grilled bread. Place your HOT sauerkraut down first (on top of the cheese) then add the dressing of choice (my dressings are kept in a squeeze bottle so I can easily apply). Next, add your HOT grilled meats, and then top with the remaining slice of cheese…then another slice of grilled bread.  Leaving the sandwich on the grill a little longer, turning once…allows the cheese to melt into the meat(s) and sauerkraut.  (This forces the moisture from the sauerkraut to stay inside the sandwich and away from the bread) This assembly will need to go fast…so be prepared.  If you see your bread getting too dark then move it off to the side and assemble there…but put back on the grill when totally assembled to heat the cheese. Slice in half and serve.  You will find that this is a tasty way to make Reuben sandwiches …and you will want to serve them often.  Adds chips and a pickle spear and you have a great meal.

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Peach Cobbler Recipe

I made this recipe to serve along side the Professor’s birthday cake …..this past weekend.  Oh, so delicious !!!  Wishing my husband, Terry Cooper a very Happy Birthday!!  (In my opinion – When we get to a certain age, we can celebrate birthday weeks!!)
For the cobbler:
1/2 cup (1 stick)of butter
1 cup of sugar
3/4 cup self-rising flour
(or 3/4 cup of all purpose flour w/ 2 tsps of baking powder)
3/4 cup of milk
For the fruit:
1 can (28 ounce) peaches in heavy syrup,
OR
2 cups of fresh sliced peaches
1 cup of sugar
1 cup of water1 tbsp cinnamon (for sprinkling on top)
1 tbsp of nutmeg (for sprinkling on top)
2 tbsp of sugar (for sprinkling on top)

Instructions:

Preheat oven to 350 degrees F
Put the butter in a 13 x 9 x 2 inch baking dish and place in the oven until the butter melts. Remove from oven and set aside.

In a bowl, mix together the flour and sugar and stir in the milk. Batter will have a few lumps but that’s okay.

Pour the batter on top of the melted butter.

If using fresh Georgia peaches, put fresh sliced peaches, sugar and water in a saucepan and bring to a boil, reduce heat and simmer for about 10 minutes.  I used the fresh peaches that I ‘canned’  last summer; I stored in 2-cup packages using the  FoodSaver V3835 Vacuum Food Sealer with SmartSeal Technology, Silver/Black then placed them in the freezer.  They were as fresh tasting  as when I stored them away last summer.  This is always a great way to store fresh fruit for use any time of the year.

Spoon fruit on top of batter and then slowly pour the liquid on top of that. Be careful not to mix the fruit INTO the batter. Sprinkle with cinnamon.

Bake for 35 to 45 minutes. Batter will rise to the top while baking to make an amazing crust!  I know you will enjoy this recipe as much as I do. We do love this Peach Cobbler Recipe here in Texas!!

I also enjoy using my FoodSaver and take it inside my RV kitchen everywhere I go!!

Salsa Recipe

BLENDER SALSA RECIPEBlender Salsa

A salsa recipe that is fast and taste great!

Ingredients:

1- 14 oz can diced tomatoes
1- 10 oz can original Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Instructions:

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

 

thriveExpress

Lemon Monkey Bread

I came across this recipe. Loved the ease of it and would certainly be  tasty as dessert –  Lady E CooperLemon Monkey Bread

  • Using pre-packaged lemon pudding mix combined with fresh lemon zest for extra flavor then finished off  with a light lemon glaze.
  •  To save time, assemble the night before, store in the refrigerator and bake the next morning.

 

 Ingredients

1 cup packed brown sugar
1 tablespoon grated lemon peel
1 box (4-serving size) lemon pudding and pie filling mix (not instant)
2 cans (16.3 oz each) Pillsbury Grands -Flaky Layers Butter Tastin’ refrigerated biscuits
3/4 cup butter or margarine, melted
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
1 to 2 drops yellow food color
  • Heat oven to 350°F. Generously spray 12-cup fluted tube  or bundt cake pan with cooking spray.
  • In large bowl, stir together brown sugar, lemon peel and pudding mix.
  • Separate both cans of dough into 16 biscuits. Cut each into fourths; place in another large bowl. Add melted butter; toss to coat, making sure each piece of dough is covered with butter. Roll each piece in pudding mix mixture; place in pan.
  • Bake 25 to 30 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan.
  • In small bowl, stir together powdered sugar and enough lemon juice until smooth and drizzling consistency. Add enough food color for desired yellow color; mix well. Drizzle glaze over warm monkey bread. Serve warm; pull apart to serve. Store in airtight container in refrigerator.
 Expert Tips

For a less tart glaze, simply make the sugar glaze with water instead of lemon juice.

Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200°F oven or in the microwave

*A special thank you to Pillsbury and Angie McGowan of Eclectic Recipes*

RV Propane Ovens

pizza stone

The RV propane oven, although it has been around for a long time…certainly does not mean that we can’t improve on its efficiency.  We applaud the designers of this appliance because now we can cook successfully while hitting the roads in our RV.  However, I believe that we can improve its cooking ability so let’s talk about ways we can make this appliance even better.

Did you know that ‘baking stones’ have been around for many thousands of years and have been helping us achieve success in all the many different kinds of kitchens inside or out.  Here is a quick history lesson on ‘baking stones’ from (article source:  http://EzineArticles.com/7001991 ):

The humble baking stone has made a revival in the modern kitchen, but did you know that this piece of cooking equipment has been used for centuries? Perhaps one of the oldest cooking techniques known to man, the history of it can be traced back as far as the Early Paleolithic Age, or between 45,000 and 9,000 years before the arrival of Christ. Archaeologists have found evidence that Stone Age man used stones for grinding starches into fine powder before using the stone to bake food on in a fire pit, the precursor to today’s modern ovens. Read more about this topic at the link above. 

Using our modern day baking stone is a perfect way we can improve our baking in today’s RV Oven.

You can find ‘baking stones’ at any number of commercial outlets but once placed inside your RV oven, you will find that this will allow for better heat distribution which means – baking more evenly. Without this stone, you could be seeing over browning or burning on the bottoms of your baked goods and possibly… not completely baked on the inside.

My recommendations are to place this stone on top of the thin metal shelf directly above the open flame. Do not block the vent holes running down each outer side of the metal shelf for these holes does allow for air circulation.  Also, do not place your baking dish directly on top of this stone because this is now your heat transfer conductor and will cause it to burn…so continue to place your dish on the wire racks, as before. However, you can purchase a second stone to bake cookies, pizza, etc. if you desire but there again, place that second stone on the wire rack above the heat distribution stone.

Unglazed tiles

One other option is to purchase unglazed tiles from a big box store like Home Depot or Lowe’s. Having the tiles touching one another will work as a great conductor of heat… as well as the one large stone as pictured above. The big difference between the two is the price. These individual tiles will cost you under $10 total, whereas the single large stone can cost around $30 or mnore as found in Pampered Chef, for example.  So you do have options.

Another important point I would like to make is….in many of our seasoned (older models) RVs….the metal tray above the flame has an indention…about ¼ of an inch deep. In the newer rigs the RV propane ovens probably will not have that indention. Please make sure that your stone lies completely on the metal shelf and not have it so large that it sits on the outer ledge (where those vent holes are located). It is imperative that your stone/tile(s) be in contact with the metal from side to side. It’s a good idea to measure your indented area before purchasing to prevent the hassle of taking it back for an exchange. Whether round or square is not a problem but we are trying to cover as much of that indented metal area as possible.

While traveling, some RV owners will wrap their baking stone in a towel to prevent possible breaking.  However, should your stone break, do not worry because as long as the pieces are touching …the conduction of heat process is successful.

ARTICLE UPDATE:  I have had two individuals contact me telling me that their Pampered Chef stone did break when put on the metal shelf above the flame.  I know that 2 is not a lot, however, I wanted to pass this info on to you letting you know that it is a possibility, so be aware!