Favorite Recipes for RVing

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1 Box lemon supreme cake mix (Duncan Hines)
1 cup vegetable oil
4 eggs—beaten
2 Tbsp. lime juice—Bottled is fine
Add the ingredients for the cake to a mixing bowl and mix about 3 minutes with an electric mixer. Pour into a well greased and lightly floured 9×13 glass baking dish.
Bake 50-55 minutes at 325. After cooling 10 minutes, prick the top of cake with a 2 pronged fork, which has prongs separated about one inch.—Like a meat fork.  Holes should be separated about one inch apart over all the surface of the cake.

Glaze: 2 cups confectioners sugar
1/3 cup lime juice
Pinch of salt
Pour the glaze evenly over the cake.
Glaze will run into the holes with a little left on the top of the cake. ———Cut it and ENJOY—

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Corn Casserole, from Barb Bergen

1 can cream style corn
1 can whole kernel corn, drained
2 eggs
1 box jiffy corn muffin mix
1 stick margarine, melted
1 small sour cream
2T sugar

Mix all ingredients together.
Bake at 375 degrees in a 9 x 13 UNGREASED pan for 45 min. or until golden brown.

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Cole Slaw, from Carol Kempemas

1 pkg cole slaw mix (shredded cabbage)
¾ to 1 cup Hellman’s Mayonnaise
2 T sugar
3 small boxes of raisins
1 can crushed pineapple, drained

Mix mayonnaise, sugar, crushed pineapple
Add cole slaw mix
*Add raisins just before serving.

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COLORADO SPAGHETTE PIE, from Sandy Poast

6 oz Spaghetti 1 lb Italian, mild, sausage
2 Eggs 1-6oz Can tomato paste
1/4 C. Parmesan cheese 1 T. Sugar
1 T. Butter 1 C. Water
1/3 C. Chopped onion 4 oz Mozzarella cheese
1 C. Sour cream

Break spaghetti in half- cook in boiling salted water for 6-8 minutes. Drain. Combine spaghetti, eggs and parmesan cheese. Pour into well-greased 10″ pie plate. Push up on sides with spoon.

Melt butter, sauté onions and add sour cream. Spoon over spaghetti.

Crumble sausage in skillet. Cook until done and drain. Add tomato paste, sugar and water. Simmer 10 minutes. Spoon over sour cream.

Bake 350 degrees for 25 minutes. Sprinkle mozzarella cheese on top and bake till melted.
* Note that this freezes well before baking. Serves 6

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Cowboy Caviar from Lana Russell
Yield 6-8 serv, Prep time 25 min, Cook time 5 min.

1 can black – eyed peas (or garbanzo beans)
1 can black beans
1 can white Shoepeg corn
½ cup diced chilies
½ cup red onion, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
¾ cup apple cider vinegar
½ c vegetable oil (I use canola oil)
1 T. water
½ cup Splenda
1 t. salt
1 t. pepper

Directions:
Drain and rinse the black – eyed peas and black beans and combine them in large bowl with the drained corn.  Combine the apple cider vinegar, vegetable oil, water, Splenda, salt, and pepper in a saucepan and bring to a boil.  Allow the marinade to simmer for 3-4 minutes, remove from heat, and let cool to room temp.  Add chilies, finely chopped peppers, and red onion to the bowl of mixed vegetables.  Pour the cooled cider marinade over the vegetable mixture and store in fridge for 24 hours.  Drain liquid and spoon into serving dish.

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