Recipe from The RV Centennial Cookbook – Celebrating 100 Years RVing, Page 55
Submitted by – Sheila Boggess of Prairie Hill, Texas – In her youth, Sheila camped with neighbors who owned a pop-up RV. She recalls even now…. her memories of RVing are still her favorites, after all these years.
Sheila’s Cheesy Potato Soup
-6 or 7 medium potatoes, peeled and cubed
-water to cover potatoes while cooking
-1 pint sour cream (note: using fat-free sour cream does not make the soup as smooth, but it tastes the same and is healthier)
-1 lb. Mexican Velveeta, cubed; regular Velveeta can be used, if preferred
-real bacon bits or crumble several slices of cooked bacon
-green onions (chopped)
Cover peeled, cubed potatoes with water in a large pot or Dutch oven. (Use more water for thinner soup.) When potatoes are tender, add sour cream and cubes of Velveeta. Heat over low heat, stirring nonstop. When cheese is melted, soup is ready. Add green onions and bacon bits just before serving.
Note from Lady E Cooper: I personally have made this potato soup many times. Not only does it taste delicious….it is easy for the RV kitchen – only 20 minutes cooking time. Plus, it’s one of my favorites for the cooler months. I hope it will become one of your favorite RV recipes, as well. My personal tip is to serve this soup up in to your favorite bread bowl… then sit around the campfire to enjoy!
The RV Centennial Cookbook is available for purchase on Amazon.com
There is nothing like RV tailgating – whether it’s football, car races or a weekend at county fair – outdoor cooking and entertaining is at its best. Take the time to be educated on food safety to insure your RV tailgating experience is a real winner. Keep your hungry crew safe by following these food preparation safety tips.
- Bring plenty of water along if none is available on site. Soap, paper towels, wet disposables and sanitizers for cleaning hands and other surfaces.
- If a cooler is being used to store raw meats (like beef, poultry, etc.), wrap each type individually securely in separate wrappers to prevent cross contamination. Use multi layers of ice to maintain a constant temperature of 40 degrees F. or lower.
- Avoiding over and under cooked meats by using a food thermometer. Keeping everyone safe from harmful bacteria is the key objective.
- Never partially cook meats to finish cooking at a later time. Cooking to an unsafe temperature allows harmful bacteria to survive and multiply. Remedy this issue by cooking to at least 160 degrees F. and holding for at least 3 minutes. Choose higher temperatures for more desired doneness.
- In hot weather (90 degrees F or higher), never let foods sit unrefrigerated for more than one hour. In cooler weather, no more than two hours is acceptable. Toss any leftovers should these time guidelines be broken. It is better to be safe and not sorry.
Whether choosing make-a-head recipes served out of the refrigerator or a feast straight off the grill…. kick off your tailgate party with pizzazz.
NOTE: This blog is among many that I have written for AmeriGO RV Club. Please go check them out. They provide valuable information for the all of us RV enthusiast.
Some pictures just need no words of description. I found this on Facebook. Enjoy!
BLENDER SALSA RECIPE
A salsa recipe that is fast and taste great!
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
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.