Cooking in an RV can be interesting and challenging

sometimes, but with the recipes from Karen’s Kitchen

you can enjoy simple, easy and delicious dishes while

your tour the country in the comfort of your own home

away from home.

Recipes from the RV kitchen, from the BBQ and from the heart

Table of Contents

Chapter 1

Appies

Baked Potato Skins (7)

Hot or BBQ Chicken Wings (8)

Shrimp At It’s Best (9)

Chapter 2

Bar B Que Grill

Grilled Lobster Tails (11)

Ribs on the Barbie (13)

Yorkshire Pudding on the BarBQue (14)

Chapter 3

Beef

Irish Beef Stew (16)

Karen’s Meatloaf (17)

Prime Rib & Yorkshire in the Convection Oven (18)

Chapter 4

Breakfast

Breakfast In One Dish (20)

Egg Muffins for a Crowd (21)

Karen’s Famous Hashbrowns (22)

Chapter 5

Dessert

Apple Pie (24)

Easy No Bake Cheese Cake (25)

Ice Bars (26)

Chapter 6

Libations

Ceasar – The Official Drink Of Canada (28)

Apple Cider For The Holidays (29)

Lemonade (30)

Chapter 7

Pasta

Lasagna (33)

Linguini With Clam Sauce (34-35)

Seafood Pasta (36)

Chapter 8

Poultry

Bacon Wrapped Cheese & Mushroom Stuffed Chicken (38)

Deep Dish Turkey Pot Pie (39)

Weeknight Fried Chicken & Mashed Potatoes (40)

Chapter 9

Pork

Bone In Apricot Glazed Ham (42)

Pork Tenderloin With Mushrooms And Gravy (43)

Pork Loin Roast With Pan Fried Potatoes (44-45)

Chapter 10

Sauces, Dressings & Rubs

BBQ Sauce For Ribs (47)

Easy Cocktail Sauce (48)

Steak Seasoning For The Perfect Flavour (49)

Chapter 11

Side Dishes

Bacon Wrapped Asparagus Bundles (51)

Potato Salad (52)

Lefsa (53)

Chapter 12

Seafood

Anyone Can Do Lobster Tails (55)

Baked Halibut With Lemon (56)

Seafood Chowder (57)

Chapter 13

Slow Cooker

Round Roast And Veggies (60-61)

Slow Cooker Corned Beef & Cabbage (62-63)

Slow Cooker Beef Vegetable Soup (64)

Chapter 14

Soup & Salad

Easy Clam Chowder (66)

Meatball Soup (67)

Tomato Soup For Four (68)

( This Space Left Intentionally Blank )

CHAPTER 1 APPIES

BAKED POTATO SKINS

9 russet potatoes, scrubbed put on a baking sheet

1 T vegetable oil

¼ tsp salt

8 slices of bacon, cooked and crumbled

1 ½ c shredded cheddar cheese

Pinch of cayenne pepper

3 green onions , thinly sliced

Turn over to 425

Prick and rub potatoes with oil, add salt and pepper bake 1 hour

Cut lengthwise in half, scoop out flesh, leaving ½ inch thick wall

Place cut side up in a foil lined baking sheet

In a bowl toss bacon, cheese and cayenne, sprinkle over potatoes

Bake in 425 oven until shim

Ns are crisp and cheese is melted , about 20 minutes

Transfer to place and sprinkle with green onion

Serve with salsa and sour cream on the side.

Make 36 pieces may cut recipe in half

HOT OR BBQ CHICKEN WINGS

Vegetable Oil

Kosher salt & Lawry’s seasoned pepper

Chicken Wings (Washed & dried)

Hot sauce (Franks)

Butter

BBQ sauce

Mix Wings with oil & salt & Pepper

BBQ

Place wings in 2 foil pans

Cover with sheet of foil

Cook on med. Heat for 20 min mix so they don’t stick

Uncover both pans

For BBQ

Pour BBQ sauce (see bbq sauce recipe under sauces)

Cook uncovered for 10 minutes

Oven

Bake at 450 for 20 minutes covered with foil,

uncover add bbq. sauce

And bake another 10 min.

HOT SAUCE

Mix ½ cup of Franks hot sauce and 1/3 cup of butter

Microwave until blended.

Use hot sauce in place of BBQ sauce.

ENJOY

Shrimp At It’s Best

Frozen shrimp (31 count or larger) Peeled and divined

Leaving the tails on

3 tablespoons of butter

½ lemon

Sprinkle Kosher salt and Lawry’s seasoned pepper

For BBQ

In foil pan add shrimp

Spread butter around shrimp

Squeeze ½ lemon juice in the tray

Sprinkle with salt and pepper

Put on BBQ uncovered with lid down

Stir once after a few minutes when shrimp

turn pink they are ready

Serve in foil pan using fingers

For Oven

Follow same instructions and bake at 400 degrees

Until shrimp are pink (careful to not overcook shrimp)

CHAPTER 2 BBQ GRILL

GRILLED LOBSTER TAILS

Ingredients

Lemon-Red Fresno Butter:

1 1/2 cups freshly squeezed lemon juice

1 teaspoon clover honey

2 sticks unsalted butter, softened

2 teaspoons finely grated lemon zest

3 red Fresno chiles, grilled, seeded and finely diced or any chili diced very small

Kosher salt and freshly grounded black pepper

Grilled Lobster Tails:

Kosher salt

8 jumbo Maine lobster tails (8 to 10 ounces each) I get mine at Superstore when on sale

Canola oil, for brushing

Freshly ground black pepper

Fresh cilantro leaves, for garnish

Lemon zest, for garnish

Directions

For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat.

Cook until reduced to 1/4 cup. Stir in the honey. Let cool.

Add the butter and zest to the reduced lemon juice and mix until smooth. Fold in the chiles and season with salt and pepper.

The butter will keep in the refrigerator, covered, for up to 1 week. ( Continued …)

( Continued … )

For the grilled lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes.

Remove and drain well. Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed.

Heat the grill to medium-high heat.

Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout.

Remove from the grill to a platter, flesh-side up. Top with a little more butter, some cilantro leaves and lemon zest.

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RIBS ON THE BARBIE

Ingredients

3/4 cup Bull's-Eye Barbecue Sauce

2 Tbsp. Kraft Pure Orange Marmalade

2 tsp. hot pepper sauce

4 lb. (1.8 kg) pork baby back ribs, cut into 2-rib portions

Ice cubes (4) **

Directions

HEAT barbecue to medium-high heat.

MIX first 3 ingredients until blended.

Place half the ribs in single layer in center of large sheet of heavy-duty foil. Bring up long sides of foil.

Double fold short ends to seal, leaving top open. Place 3 or 4 ice cubes in packet.

Double fold top to seal, leaving room for heat circulation inside. Repeat to make second packet.

Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; place on barbecue grate.

Brush with barbecue sauce mixture. Grill 10 min., turning occasionally and brushing with remaining barbecue sauce mixture.

**When heating ribs in foil the ice cubes create steam and prevent burning.

YORKSHIRE PUDDING ON THE BBQ

Ingredients

6 large eggs

2 1/4 cups cold whole milk

1 teaspoon salt

1/2 teaspoon fresh ground pepper

2 cups sifted all-purpose flour (

1/4 cup pan drippings from a roast beef (see previous recipe) or vegetable oil

Note: if you run shy of drippings, vegetable oil or melted duck fat can be substituted.

Directions

1.Place eggs, milk, salt, and pepper in a large bowl and whisk to mix. Whisk in the flour and 2 tablespoons of roast drippings. Cover mixture and chill for 30 minutes.

Prepare barbeque for indirect moderate high heat 400-425F (205-218C). Leave burner (large enough for your muffin tin) turned off. Leave all other burners on. Preheat the muffin tin for 5 minutes.

2.Add about ¾ teaspoon (3.75ml) of drippings to each section of the preheated muffin tin. Heat the drippings for 1 minute.

Pour the batter in the hot muffin tin (fill tins about ¾ of batter) and cover grill.

Cook until puffed and brown, about 20 minutes. Don’t open the grill to peek, as the temperature has to be constant for the batter to puff. Remove from grill carefully with barbeque gloves.

Serve hot with herbed smoked roast beef.

CHAPTER 3 BEEF

IRISH BEEF STEW

8 bacon strips, diced

1/3 c flour 1 tsp salt ½ tsp pepper 3 pounds beef stew meat, cut into 1- inch cubes or left over roast beef 1 pound mushrooms, quartered 2 white onions , diced 2 medium carrots, chopped ¼ celery chopped 1 T olive oil 2-4 garlic cloves, minced 1 T tomato paste 4 c. beef broth 1 c beer or additional beef stock 2 bay leaves 1 tsp dried thyme 1 tsp parsley 1 tsp rosemary, crushed 2 pounds of Yukon gold potatoes 1- inch cubes 2 T cornstarch mixed with 2 T water 1 cup frozen peas

In a large stove top pot , cook bacon till browned and set aside In large plastic bag add flour, salt & pepper . Take meat and shake to coat In small batches brown meat in bacon fat and set aside In same pot sauté mushrooms, onions, carrots and celery till tender Add garlic cook 1 minute Add tomato paste Add broth, beer, bay leaves , thyme, parsley and rosemary Return beef and bacon to the pot Bring to a boil and turn down to simmer for 2 hours with the lid on it. Add potatoes , return to boil Cover and simmer for 1 hour Stir in cornstarch and water mixture and bring to a boil Add peas , till heated trough Remove bay leaves *note this will serve 15 people and freezes well

KAREN’S MEATLOAF

1½ lb. lean ground beef

1 small onion (diced)

3 strips of bacon ( cut in small pieces)

Salt & pepper

2 T Worcestershire sauce

½ cup of Italian bread crumbs (more if the mixture is too wet)

½ cup ketchup

1 egg

In pan put 1 T. of butter add onions and bacon

Cook till transparent but not brown

Set aside to cool

In large bowl add all the rest from the list

Add onion and bacon

Mix with hands just until mixture is together

(over mixing will make the loaf tough)

Form meat into a loaf and put on a parchment lined cookie sheet

Cook at 350 degrees for 20 minutes turn down to 325 for 55 min.

Check and make sure that the temperature has reach 160 degrees

*NOTE: If the meat mixture is too dry add chicken stock to moisten.

I peel a russet potato for each of us add it to the oven

Steam some broccoli and dinner is complete.

Prime Rib Roast & Yorkshire Pudding in Convection Oven

¼ c. Dijon mustard

3 cloves garlic, finely chopped

1 tbsp chopped fresh time (1 tsp if using dried)

1 tbsp Worcestershire sauce

¾ tsp salt & pepper

4 lbs.(2 kg) Prime Rib Roast

Sauce

1 tbsp flour

¾ c water or beef broth

½ c dry red wine (option use beef broth)

½ tsp salt & pepper

Combine mustard, garlic, thyme, Worcestershire, salt & pepper

Place roast fat side up, on rack over drip pan

Rub paste mixture over top and sides of roast

Convection roast in a preheated 325 oven for 13/4 hr or 140 for rare

160 for medium rare.

Wrap roast in foil and let stand 10 min before carving

Pour dripping from roast into a small sauce pan.

Sprinkle flour over juice and cook for 2 min.

Add wine , water (stock) bring to a boil and reduce heat

Cook for 5 minutes. Serve with sliced beef

CHAPTER 4 BREAKFAST

BREAKFAST IN ONE DISH

16 slices of bread with the crust removed

Back bacon (enough to cover 8 slices of bread)

6 eggs

8 slices of cheddar cheese 0r enough grated cheddar cheese to cover 8 slices of bread

½ tsp salt

½ tsp pepper

½ to 1 tsp dry mustard

¼ c minced onions chopped finely

1 ½ tsp Worcestershire

3 c. whole milk

¼ lb of butter

Cornflakes

In a 9x13 buttered baking dish put 8 pieces of bread covering the dish entirely.

Cover with back bacon

Cheese on top of bacon

Cover bread like a sandwich with remaining 8 slices of bread

In a bowl beat eggs, salt, pepper, dry mustard, onions, Worcestershire , milk and Tabasco if

you would like it a little spicy. Tabasco is optional.

Pour over the sandwiches. Cover and let stand in the fridge overnight.

In the morning melt butter, pour on top

Cover with corn Flakes

Bake 1 hour at 350 degrees let stand 10 minutes before serving

Egg Muffins for a Crowd

10 eggs

10 English muffins

10 slices cheese (Cheddar or Swiss)

10 slices Back Bacon

Butter

Slice muffins in half and place on a cookie sheet and put

Under the broiler to toast. (with or with out butter)

In a large frying pan crack 10 eggs try not to break yolks

When the whites have started to set add ¼ water to pan

Cover with a tight lid

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Karen’s famous Hash Browns

Frozen hash browns (shredded)

2-3 green onions chopped

Lawry’s seasoned salt (Shake on)

Lawry’s seasoned pepper (Shake on to taste)

3T margarine

In frying pan melt margarine and add hash browns

Put chopped green onions (use white and green)

Shake out seasoned salt and pepper to liking

Turn once to get the nice browning on hash browns( if dry add more margarine.

CHAPTER 5 DESSERTS

CHEATER APPLE PIE

This pie is delish and it only takes less than an hour from start to finish... Ron likes it warm with ice cream

Pillsbury Double Pie Crusts

3 apples

1/4 tsp grated orange zest or 1T lemon juice

1/2 c flour

1/4 c sugar

pinch sale

1/2 tsp cinnamon

1/8 tsp nutmeg

4 T Butter, cold

Follow directions on box for double fruit pie

In a bowl add all ingredients except butter

After you have the bottom pastry in the dish add apples, spread evenly

Dot with cold butter

Place top crust and with sharp knife cut vent slats

Brush with egg wash

Bake for 40 minutes at 400

Enjoy !!!!

EASY NO BAKE CHEESE CAKE

1 - 8 oz package of cream cheese, softened

1 - 4 oz sweetened condensed milk ½c - fresh lemon juice 1 tsp vanilla 1 store bought graham cracker pie crust

Cream cheese until soft Add condensed milk till fluffy Add vanilla Add lemon juice Pour into pie shell and refrigerate for 4 hours Top with store bought cherry pie pilling or strawberries

RON’S FAVORITE ICE BARS

PASTRY

1 egg 1 tsp vinegar 4 ½ cups flour ½ tsp salt ½ tsp baking powder 1 lb Crisco shortening Beat egg and vinegar together in measuring cup. Add cold water to make ¾ cup. Set aside Sift together flour, salt, and baking powder. Work in shortening Add liquid and blend well Roll out 2 pieces 8 x 12 Place on cookie sheet and bake till cooked through and slightly brown

FILLING 1 large box vanilla cooked pudding (not instant) 2 ¼ cups milk (room temp) Mix pudding and milk, cook and cool Spread on 1 piece of the pastry Cover with the second piece of pastry

ICING 1 T. butter 1 ½ T cream Icing sugar Combine butter and cream, add icing sugar till desired consistency Spread on top of pastry

* Ron’s mom would make these for him, and he still loves them today

CHAPTER 6

LIBATIONS

Ceasear - The Offical Drink of Canada

It is most important that the steps are done in the correct order to get the perfect

Ceasar.

Ingredients:

Smirnoff Tripled Distilled Vodka

Motts Clamato Rimmer

Motts Clamato Juice

Lime

Worcestershire Sauce

Tabasco Sauce

Salt

Pepper

Take a tall 10 oz tumber and wet the rim with a slice of lime.

Fill the glass to the top with ice cubes.

Squeeze the lime wedge over the ice cubes.

Pour two ounces of Vodka over the ice cubes.

Add the Motts Clamato Juice to the top of the glass.

Add four drops of Worcestershire Sauce

Add three drops of Tabasco Sauce (more if you like a more spicy drink)

Shake salt and pepper to taste.

Add a dash of Motts Clamato Rimmer into the glass

Garnish with a celery stick or lime and bean

Enjoy

Enjoying libations

APPLE CIDER FOR THE HOLIDAYS

8 c apple cider 2 cinnamon sticks 8 cloves Peel of 1 orange ½ c apple brandy

In a pot heat up cider, cinnamon sticks and cloves. Out orange zest and brandy in a cup ( see through is nice) Pour cider and serve

LEMONADE FOR A PARTY FOR KIDS AND ADULTS

1 cup fresh lemon juice. ( I use a juicer and add back the pulp)

¾ cup of berry sugar ( fine sugar)

1 cup crushed ice

4 cup water

In a blender add the above and mix till sugar is gone

Pour over ice with a slice of lemon and a straw

*Adult lemonade add vodka or gin

* if not using berry sugar make simple sugar (¾ c regular sugar & 1 c water)

CHAPTER 7

PASTA

LASAGNA

1 lb. lean ground round

2 T butter

1 T olive oil

1 medium onion, diced

1 540ml Aylmer Italian tomatoes

¼ C ketchup

2T corn starch

2T water

10 lasagna noodles

Mozzarella cheese

Provolone cheese

Put butter and olive oil in a saucepan, add diced onions till transparent

Set onions aside

Brown meat until there is no longer pink

Add juice of tomatoes and onions

With a immersion blender beat the tomatoes add to pot

Add ketchup and simmer for 20 minutes, scraping bottom of pot

*if sauce is to runny mix cornstarch and water and add to boiling sauce

Start with sauce on bottom of dish

Add noodles and repeat till top and end with sauce

Cover with foil and bake at 350 for 20 min

Remove foil add cheese and bake till melted

LINGUINI WITH CLAM SAUCE

1 clove garlic, crushed

2 tsp olive oil

1 small onion, chopped

½ cup dry white wine

2 cups chicken broth , homemade or bought low sodium

2-5 oz. cans baby clams

1-7 oz can crab meat

1-4oz can shrimp (fresh is better)

Scallops (optional) I do the shrimp & scallops

Fresh ground pepper

3 dashes Tabasco (optional)

1 tsp oregano

6 oz cream cheese

Linguini noodles

Grated parmesan cheese

Fresh chopped parsley (Continued …)

( Continued … )

In a 4 quart saucepan, saute garlic in hot oil, add onions and saute until soft.

Add wine and chicken broth, then clams and liquid. Add seafood, pepper

Tabasco and oregano. Simmer 10 minutes. Add cream cheese. Cook noodles

And add to sauce. Let pasta rest in sauce 3 to 4 minutes. Serve on warm

Platter, sprinkle with parmesan and parsley.

Note if using fresh shrimp & scallops you want to simmer just long enough till they are almost cooked they will cook farther as pasta rests

Enjoying the RV lifestyle

SEAFOOD PASTA...THE BEST I EVER HAD

In a frying pan add

Olive oil

Large shrimp

Lobster ( shelled )

Clams

Mussels

Scallops

White wine

Garlic

Fresh basil

Chopped tomato

Salt & pepper

Marinara sauce

Calamari ( last as to not over cook it )

Add in pasta, mix well

Pad of cold butter and top with cheese

NOTE: use pan big enough for sea food and pasta. Can be made for one or a party of 6 .

The key is to every thing ready when you start cooking.

CHAPTER 8 POULTRY

Bacon Wrapped Cheese & Mushroom Stuffed Chicken

4 medium boneless skinless chicken breasts

8 slices uncooked bacon

1/2 cup onion, finely chopped

1/2 cup chopped mushrooms

1/2 cup shredded Swiss cheese

2 tbs chopped fresh parsley or 1 tbs dehydrated

1 tsp salt

1/2 tsp pepper

2 tbs butter

Melt butter over medium heat in a large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.

Preheat oven to 350 degrees F.

Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket

Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper.

Divide evenly and stuff into pocket created in the chicken.

Carefully wrap each folded breast with 2 slices of bacon, securing with a toothpick if needed. Place on a deep baking sheet or in an oblong ovenproof baker.

Bake for 45-60 minutes, depending on thickness of rolls. Chicken is done when juices run clear or internal temperature is 180 degrees F

Deep Dish Turkey Pie Day After Thanksgiving

INGREDIENTS

3/4 cup cranberry sauce

1 1/4 cups stuffing

1/2 cup shredded cheddar cheese

3/4 cup green beans

1 3/4 cups mashed potatoes

1 1/2 cups cooked turkey

1 can Pillsbury Artisan Pizza Crust with Whole Grain or 1 box Pastry

DIRECTIONS

1.Preheat oven to 400 degrees F. Spread pizza crust into a deep dish pizza pan or deep dish pie pan. Bake for 5 minutes.

2.While crust is baking, chop turkey into bite-sized pieces.

3.Remove crust from oven and reduce oven temperature to 350 degrees F.

4.Spread stuffing into crust. Top with chopped turkey.

5.Spread beans onto turkey layer. Finish with dollops of mashed potatoes.

6.Bake at 350 degrees for 15 minutes. Sprinkle cheese on top and bake an additional 5 minutes.

7.Remove from oven and let rest for 5 minutes before slicing and serving

Week Night Fried Chicken And Mashed Potatoes

1 cut up chicken Butter milk to cover Flour for dredging Bread crumbs Salt & Pepper Oil for frying

Marinate the chicken in butter milk for 4 hours or overnight (can add hot sauce if you like your chicken spicy) Heat oil in cast iron frying pan (check heat by putting a little flour in oil and when it sizzles it is hot enough for chicken) Take chicken out of buttermilk ( shake off as much milk as possible) Cover in bread crumbs and let stand on a wire rack over a baking sheet to dry Cook Dark meat first until brown all over Place in a 350 oven Cook the white meat and add to the brown meat in the oven Bake for 15 to 20 min

CHAPTER 9 PORK

BONE IN APRICOT GLAZED HAM

2 c apricot jam

2 T. Dijon mustard

2 T butter

2 T fresh sage, minced

1 T red wine vinegar

1 bay leaf

Pinch of ground gloves

Pinch of cinnamon

Take ham and score the fat careful not to cut to deep

Put a thin layer of glaze on

Bake in a 250 oven basting often till heated through and looks great…

Note : I was using a pre cooked ham

Pork Tenderloin with Mushrooms and Gravy

1 lb pork tenderloin

¼ tsp salt & pepper

2 T vegetable oil

1 shallot

8 oz mushrooms ( mixed)

¼ thyme

1 ¼ c chicken broth ( can use ¼ c white wine)

1 tsp butter & flour

Sprinkle pork with salt & pepper.

Heat oil in oven proof frying pan

Brown meat on all sides

Roast in a 400 degree oven for 18 min

Remove roast to cutting board and tent with foil

Put frying pan on stove and add butter, shallot’s, & mushrooms

When mushrooms are brown add flour

Add chicken broth, thyme

When thick serve over sliced Tenderloin

Pork Loin Roast with Pan Potatoes

INGREDIENTS

5 pound centre cut pork loin roast, bone in (about 5 to 6 ribs)

1 small bunch rosemary, chopped or to taste

2 to 3 garlic cloves, chopped

Olive oil, as needed

6 medium to large Yukon gold potatoes, peeled, cut into large chunks

1/2 cup white wine, for sauce

1 cup stock or water, for sauce

1 head Tuscan kale, thick stems removed, roughly chopped

Salt and freshly ground pepper, to taste

Butcher's twine or kitchen string

PREPARATION

Preheat oven to 400 degrees F.

Combine rosemary and garlic in a small bowl and cover with olive oil.

Remove bones from pork loin and set aside. (Alternatively, get the butcher to do this for you but make sure to get the bones.) ( Continued … )

( Continued … )

Massage some of the rosemary garlic mixture where the bones were. Truss bones back to roast with butcher’s twine. Rub remaining rosemary and garlic mixture all over roast. Season with salt and pepper. Add roast and potatoes to roasting pan.

Season potatoes with salt and pepper. Drizzle olive oil over potatoes and roast.

Roast pork until internal temperature reads 155 to 160 degrees F., about 1 hour 15 minutes to 1 hour 30 minutes, depending on thickness of roast. Roast potatoes, turning occasionally until golden brown and fork tender.

(Remove from roasting pan if they are done before the roast.)

Tent roast with foil and let rest before slicing, about 15 minutes. Remove potatoes and keep warm.

Add wine and stock or water to roasting pan, scraping pan to incorporate the pan juices into the sauce. Bring to a boil.

Reduce for 3 to 5 minutes.

Blanch kale in boiling salted water for 2 to 3 minutes. Drain and set aside.

Remove twine and slice pork. Serve kale, potatoes and pork on a large platter. Drizzle with the sauce.

CHAPTER 10 SAUCES, DRESSINGS AND RUBS

BBQ SAUCE FOR RIBS

Ingredients

1 tbsp vegetable oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tbsp Spanish smoked sweet paprika or mild paprika

1 tsp dry mustard

1/4 tsp salt

1 cup ketchup or chili sauce

2 tbsp packed brown sugar

2 tbsp cider vinegaror white

Preparation:

In saucepan, heat oil over medium heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 3 minutes.

Add ketchup, 1/2 cup (125 mL) water, sugar and vinegar; bring to boil. Reduce heat and simmer until mixture flows slowly when spatula is drawn across bottom of pot and is like thick ketchup, about 20 minutes.

In food processor or blender, purée sauce until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)

EASY COCKTAIL SAUCE

Mix together Ketchup Horse radish ( depending how hot you want it) Couple drops of Worcestershire Sauce Lemon juice ( use a fresh lemon and squeeze to taste

STEAK SEASONING FOR THE PERFECT FLAVOR

Salt Onion salt Granulated garlic Seasoning salt (Lawrey’s) Black pepper ( fresh ground)

Mix together and put in a shaker Sprinkle both side of the steak and put on hot BBQ.

CHAPTER 11 SIDE DISHES

BACON WRAPPED ASPARAGUS BUNDLES

1 ½ lb. fresh asparagus (bottom trimed) Olive oil for a drizzle Kosher salt & pepper 4 slices of bacon

IN THE OVEN

Pre heat oven to 400 Lightly coat the spears with oil, salt & pepper Divided bundles into 4 Wrap the bacon around each bundle and secure with a tooth pick Place bundles on a slotted broil pan Bake for 12 min.

ON THE GRILL

Follow the above instructions instead of cooking in the oven Place on grill and cook 10-12 minutes.

Potato Salad

4 hard boiled eggs

4 medium potatoes ( russet or new)

2 green onions

1 carrot ( grated )

1 stock celery ( died small)

3 T mayo ( more to taste if dry)

Salt and Pepper to taste

Mix together and serve cold with extra eggs halved on top with paprika

LEFSA

As a young boy Ron would come home from school to his Grandmother’s House and there on the wood stove top would be Lefsa.

With a big wooden paddle she would take it off the stove and spread butter on it.

A fond memory.

5 large potatoes (russets work best) ½ cup heavy cream 3 T. butter 1 tsp salt ½ c flour for each 1 cup of potatoes To cooked potatoes add cream, butter, & salt, and cool Add flour roll into a ball and mix until smooth. Form into a ball ( size of a egg) Roll until flat Add to flat pan that is not greased over medium heat Turn over and when both side are done cool between wax paper Or spread butter on the top and serve

CHAPTER 12 SEAFOOD

ANYONE CAN DO LOBSTER TAILS

½ cup water 21 oz or large lobster tails Salt & pepper ¼ cup clarified butter

Heat a frying pan and the water. Rinse the lobster Open the tail from the top by cutting down the centre Be careful not to cut all the way through Carefully pull meat to the top and salt & pepper Please lobster tail on frying pan and put a tight lid on it Steam cook for 8 minutes Serve with butter and sliced lemon

BAKED HALIBUT WITH LEMON

1 lb fresh halibut

1 fresh lemon (juice only)

2T Olive oil

1 T Paprika

Salt & pepper

Cut the fish into 8 oz pieces.

Marinate in lemon juice in a glasses oven ready dish for 20 minutes

Drizzle with good olive oil

Sprinkle paprika, salt, and pepper

Bake 10 - 15 minutes uncovered @ 450 F.

* There will be a light taste of lemon.

For a little sauce add butter to juice and serve on top on fish with some parsley

SEAFOOD CHOWDER

½ pound each of:

Shrimp

Scallops

Crab

White fish

In pot add:

¼ butter

4 carrots

1c med diced onion

1 c celery

1 c cubed new potatoes

½ c corn ( fresh or frozen)

Cook for 15 minutes

Add ¼ c four and cook for 3 min at low temp (Continued … )

( Continued …)

Add shrimp stock ( made from shells of shrimp) or clam juice

Add fish for approx 7 minutes or less ( simmer do not boil)

Add 2T heavy cream

Add parsley , salt, and pepper to taste

Summerland Bluegrass Festival – Camping

CHAPTER 13 SLOW COOKER

ROUND ROAST AND VEGGIES

Ingredients:

Olive oil

Beef eye of round roast (mine was 2 1/2 pounds)

Black pepper

Kosher salt

1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)

1 clove garlic, peeled and minced

1 large onion, peeled and cut into thick slices

1 cup beef broth (or 1 beef bouillon cube dissolved into 1 cup hot water)

8 - 10 potatoes, peeled and large ones cut in half

7 - 8 carrots, peeled and cut into large chunks

Additional fresh sprigs of rosemary (optional)

Directions:

Heat enough olive oil in a large heavy-bottomed skillet over high heat to coat bottom of pan. Allow to begin to smoke.

Season roast with salt and pepper.

Sear roast in skillet on both sides until well-browned.

(Foil can be loosely placed atop skillet to avoid a large amount of oil splatter.) Reserving the rendered fat and oil in the bottom of the pan, transfer roast to a plate.

Carefully rub the chopped rosemary and minced garlic on all sides of the roast. Set aside.

Lay down the sliced onion into the center of the bottom of your slow cooker insert. (You're making a "bed" for the roast.)

Pour in the beef broth.

Place several potatoes and carrots around the onions. Place the roast into the center - on top of the onion slices. Wedge the remainder of the potatoes and carrots around the roast.

Drizzle the fat/oil from the skillet over the potatoes and carrots.

Toss a fresh rosemary sprig on top of the roast (optional).

Cover and cook on low for around five hours or until vegetables are tender. (Eye of round roast can get tough if overcooked, so a meat thermometer would be a valuable tool here. If you prefer your beef medium or medium-rare, I would recommend starting the vegetables in the beef broth an hour or so prior to adding the roast.)

Transfer roast and vegetables to a serving platter. Tent with foil to allow roast to rest and everything to stay warm.

Check cooking juices for seasoning and adjust with salt/pepper accordingly. Serve alongside meat as an au jus for dipping or for ladling onto the meat after slicing. (Juices can, also, be used to make a quick pan gravy, if desired.)

Once roast has rested for about ten minutes, slice into desired thickness (do this on a cutting board, if needed).

SLOW COOKER CORNED BEEF AND CABBAGE

4 lb lean corned beef brisket

3 T pickling spice ( often included in brisket)

1 medium rutabaga or other root vegetable

1 lb carrots, cut into large pieces

1 ¼ lb fingerling potatoes or small red or white new potatoes

1 leek, white and light parts only, cut into 3 inch pieces or medium onion

½ head Savoy cabbage, cut into wedges, could use green cabbage

1/3 c horseradish, drained

1/3 cup sour cream

Place corned beef in a large slow cooker and put pickling spices on top.

Layer rutabaga, carrots, potatoes and leaks in slow cooker (in order for even cooking)

Add enough hot water to cover the meat by at least 1 inch.

Cook on high , 7 -8 hours. ( do not lift lid till done)

Remove the meat and vegetables keep warm covered with foil

Place cabbage in a microwave-safe dish with 2 cups of the liquid from the slow cooker. Cover and microwave 7 - 10 minutes

Boil and other cup of liquid from the slow cooker in a saucepan and reduce by half, about 10 minutes. Mix with the horseradish and sour cream in a small bowl.

Slice the corned beef and serve with vegetables, cabbage, and sauce, reserve a quarter each of the meat and vegetables and 1 ½ cups cooking liquid for corned beef hash.

Note: Recipe for corned beef hash is in Karen’s Kitchen under breakfast….

Take the road less travelled

SLOW COOKER BEEF VEGETABLE SOUP

1 pound lean ground beef 1 medium onion, chopped ½ tsp salt ¼ tsp pepper 3 cups water or beef stock 3 med. Potatoes cut into cubes 1 can (14-1/2 oz) Italian potatoes 1 can ( 11-½ oz ) V8 juice or tomato juice 1 cup chopped celery 1 cup sliced carrots 2 T sugar 1 T dried parsley 1 bay leave

In a non skillet, cook beef and onion over medium heat until no longer pink, drain. Stir in salt & pepper. ( if very greasy beef boil for 15 min then put in skillet with onions) Transfer to a 55-qt slow cooker. Add remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables and tender. Discard bay leave before serving

CHAPTER 14 SOUP & SALAD

EASY CLAM CHOWDER

Olive Oil 1/2 onion (diced) Bottled clam juice Black pepper Bay leaf Fresh thyme Diced russet potatoes Cream Clams Paprika Fresh parsley

This is chowder for 2 dinner size. Add more of everything for a bigger pot

Put olive oil in a pot Sweat onions Add bottled clam juice for 2 Lots of black pepper 1 bay leave 1 sprig thyme (can use dried just less) 1 potato diced small Cream Clams Simmer for 30 minutes until potatoes are fork tender Top soup with a sprinkle of paprika and fresh parsley

MEATBALL SOUP

1 pound lean ground beef

Minced onions

Bread crumbs

Parsley

1 egg

Form balls and cook on stove top or oven ( or use frozen meatball)

In soup pot

Celery

Carrots

Orzo

Pepper

Parsley

Beef broth

Meatballs

* note add orzo in the last 10 minutes

TOMATO SOUP FOR FOUR

Medium onion roughly chopped

12 hot house tomatoes cut in quarters

2 T. brown sugar

Cook in sauce pan for 5 min in 1T olive oil

½ c water

1 T thyme

Cook 15 min

With hand blender blend well, strain the seeds and skins off

Put in pot 1

Add ¼ whipping cream

2T butter

Salt & pepper

Bring to simmer ( do not boil)

Top with cheese and chives

From Karen’s Kitchen to your RV…

We sincerely hope you enjoy these recipes and for more RV friendly recipes come and

Visit Join Us For A Trip Down The RV Highway and drop in to Karen’s Kitchen