Top 5 RV Recipes: Quick and easy to cook, with little counter space!

* I can’t take the credit…..my fav Paula Deen is responsible for this one. Though, it’s very flexible and you can mix things up a little. I use 2 cups of shrimp stock (make this myself from the shrimp shells and keep in the freezer) and 1 1/2 cups of sherry. The alcohol cooks out and leaves a rich flavor. Be sure to mix the stock and sherry together before you integrate into the base. You can also add curry to give it a sweet and savory edge.


Shrimp Bisque:

Ingredients
2 celery stalks, chopped
1 green onion with tops, chopped
4 tablespoons butter
1 glove garlic, minced
1/3 cup all-purpose flour
2 cups half and half
3 1/2 cups fish stock
3 tablespoons chopped fresh parsley
8 ounces cooked shrimp or lobster meat, chopped
Homemade croutons, recipe follows
Directions
In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 minutes.

Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste.

When ready, serve with croutons.

“Yummo” as Rachel Ray would say. Perfect for winter and it only takes about 30 minutes!

*This one is handed down from my mom.  It is in an old cookbook that she had from her home-economics class in college.  It's a classic and we call them cow patty cookies.  Easy to make on the stove top, especially if you are in a travel trailer with no stove!  Great to share with fellow RV'ers next door or around the fire-pit.

No Bake Oatmeal Cookies

Ingredients

1/2 c. milk

2 c. sugar
4-5 Tbs. cocoa

1 stick butter

1 tsp vanilla

1/2 cup peanut butter (creamy or crunchy, your choice)

2.5-3 cups quick cooking oats

In large saucepan, mix the first three ingredients. Turn on heat and add butter, stirring constantly. Slowly bring to a boil over medium heat. Go to a full boil for 2 minutes. If you don't reach a full rolling boil for 2 full minutes the cookies will be grainy.

Remove from heat and add 1 tsp vanilla, stir in peanut butter until fully incorporated.  Add 2 cups of the oats and slowly add more as needed.  The oats should be totally coated with not much excess liquid.  Quickly drop by spoonfuls onto wax paper.  Let cool about 30 minutes.  

We don't always let them fully cool, they are good warm by themselves or over ice cream.


 

* Great for breakfast, lunch or dinner!  This is a very flexible recipie that you can add peppers or a layer of beans.

Breakfast Hashbrown Mash

1 package shredded hashbrowns (if using boxed, rehydrate with water and drain)
Sausage (bulk, fried and crumbled) or Chopped ham or Crumbled fried bacon
One small onion chopped (or 1 tbls. dried onion)
One garlic clove (or garlic powder or salt)
1 8 oz package grated cheese (your choice)
6 Eggs beaten well
Vegetable spray or vegetable oil

This can be cooked in a skillet, Dutch oven or regular oven. Spray bottom of pan, put hashbrowns on bottom, place meat choice on top of hashbrowns, mix onion, garlic with eggs, and pour over hashbrown and meat mix. Top with cheese and bake 30 minutes or brown on stove top, cooking potatoes and meat first, then add egg mixture, turn once and when done add cheese until melted. Great served with homemade salsa or chili.

Preheat electric skillet to 300 degrees. Beat egg in large mixing bowl. Add all other ingredients and mix well to combine. Pour into skillet, cover and cook until edges pull away from side of pan and are slightly brown - 20 to 30 minutes. Bam!  How easy is that?!? *This one is from a favorite site of mine (click here) and this was featured when they were in the Great Smoky Mountains! Corn Casserole 1 large egg 1 can (15 oz) whole kernel corn 1 can (15 oz) creamed corn 1 box Jiffy Corn Muffin mix 1/2 c reduced fat sour cream 1 stick (1/2 c) butter - melted Preheat electric skillet to 300 degrees. Beat egg in large mixing bowl. Add all other ingredients and mix well to combine. Pour into skillet, cover and cook until edges pull away from side of pan and are slightly brown - 20 to 30 minutes. *Last, but not least.  Another simple and easy main dish from another favorite site (click here). Porcupine Beef 1 lb. ground beef 1/3 cup uncooked instant rice 2 eggs, beaten 1 1-1/2 ounce envelope dry onion or vegetable soup mix 1/4 cup finely chopped sweet green or Jalapeno pepper 1 14-1/2 ounce can stewed tomatoes 1 12 ounce can or bottle of light beer 2 tsp. chili powder 3 Tbsp. Flour Mix together the ground beef, rice, eggs, dry soup mix and chopped pepper. Shape into 6 large balls. Combine tomatoes, beer and chili powder in a large skillet or 3-quart baker. Heat to boiling over medium heat or in a 350 degree oven. Carefully drop meatballs into hot tomato mixture; cover and simmer or bake for 45 to 55 minutes. Lift out meatballs and thicken sauce with 3 Tbsp. flour mixed with cold water, if desired. Serve in deep bowls with cornbread or crusty bread. Makes 6 servings. Thanks to the contributors, and ENJOY!