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Recipes of user jclawson
Created by jclawson
Dark meat is best for this dish, so use economical leg quarters. Leave them whole, but remove the skin. For convenience, I buy minced garlic in a jar. If you prefer fresh, mince 2 to 3 cloves for this dish.
Created by jclawson
Here are a few tips to simplify this recipe. Use an entire 16-ounce bottle of ketchup; brew extra coffee at breakfast, the stronger the better; or stir up two cups of instant for this recipe. This is a big roast, and leftovers make wonderful sandwiches.
Created by jclawson
Created by jclawson
The marinating step is important to firm up the chicken for easy baking and eating.
Created by jclawson
This dish can be assembled up to one day ahead, but be sure to keep it refrigerated.
Created by jclawson
Instead of boiling water on your motorhome's stove to make spaghetti, freeze this spaghetti casserole at home ahead of time and reheat it in the coach's conventional oven or microwave oven. This recipe can be made with meat or by using a medley of onions, peppers, summer squash, and zucchini for a vegetarian main dish. Line the pan with the new Reynolds Wrap Release non-stick aluminum foil to avoid washing the dish. This recipe fills a 9-inch-by-13-inch pan and serves six; or, set out two pans to make two servings for three people, or three pans for two servings each.
Created by jclawson
Double or triple this versatile filling and freeze it in small batches for future meals of stuffed peppers, tomatoes, onions, acorn squash, or zucchini. The recipe is from a lighthearted new book, The Sicilian Gentleman’s Cookbook ($19.95, Firefly Books) by Don Baratta. It’s filled with memories, observations, and recipes for simple Sicilian classics. The olives add tang, the nutmeg adds flavor, and the egg helps hold it together.
Created by jclawson
Here is my adaptation of Kerr's one-dish stew. I used a 10-ounce package of succotash in place of the 2 cups of corn and lima beans; cornstarch instead of arrowroot starch; and dried parsley and basil where he uses 1/4-cup of fresh herbs. Note that this recipe does not call for any salt. I think you’ll agree it is perfect without it.
Created by jclawson
You'll need a covered grill prepared for the indirect heating method (see Steve’s book or consult the book that came with your gas or charcoal grill), plus a cedar plank. You can find cedar planks at a gourmet food or barbecue specialty shop. While this recipe calls for peach chutney — the author tells you how to make it — I saved time by buying mango chutney. This recipe is ideal for cocktail guests.
Created by jclawson
The secret to getting rid of the tinny taste of the canned potatoes is to rinse and drain them, then chill them with the salad dressing.
Created by jclawson
These snacks can be made in the coach or whipped up ahead of time at home. Keep them in tightly sealed containers so they stay crisp.
Created by jclawson
This dish is created with polenta, a cornmeal mush that's a nice change from the usual pasta. When you've finished assembling this casserole, refrigerate it and forget about it until you're ready for a delicious Italian dinner.
Created by jclawson
Buy an entire bunch of fresh tarragon for this recipe. Cook half of it with the chicken and stir the rest into the gravy just before serving.
Created by jclawson
The ingredients for this crunchy snack can be hidden away to bring out on a day when you need something quick, but homemade, for dessert.
Created by jclawson
Choose mild, medium, or hot salsa, depending on your family’s tastes. The salsa will determine the heat of this zesty dish.
Created by jclawson
Make your own graham cracker crumbs if you like, or buy ready-made crumbs in a box.
Created by jclawson
This is a salad and a starchy side dish all in one. Add a green vegetable, meat from the skillet or grill, and dessert to round out the meal. Bake a pan of cornbread for breakfast and save the leftovers for this recipe.
Created by jclawson
Created by jclawson
Put on airs without busting your budget. This realistic pate is made with liverwurst.
Created by jclawson
Keep a can of vanilla frosting in the refrigerator to use in small amounts on coffee cakes such as this one.
Created by jclawson
This is my adaptation of a soup that goes together quickly, using canned foods. The original version is from the spice island of Grenada in the Caribbean.
Created by jclawson
The next time you’re in the St. Petersburg, Florida, area, make reservations for the famous Sunday brunch at the Renaissance Vinoy (727-894-1000). Built in 1925, the hotel is a historic treasure, and motorhome and car parking is plentiful along the waterfront. (The hotel also has valet parking for cars.) After brunch, look over the hotel’s displays of memorabilia from the 1920s and see the garden. Then stroll out to The Pier, which has an aquarium and shops. Or spend the afternoon in art and history museums that are just a short walk from the hotel.

This recipe was created by the Vinoy’s executive chef, John Pivar. Use fresh fruit where possible; substitute canned if necessary. Either way, the blend of tropical fruits makes a tangy finish for the flaky fish.
Created by jclawson
Instead of a cold salad, serve this warm slaw as a side dish. Cook the cabbage as crisp or as tender as you like.
Created by jclawson
Created by jclawson
Created by jclawson
Have plenty of hot sauce on hand for this spicy one-pot dish, but let each diner add it to taste, because some people like more heat than others. Even without the hot sauce, this recipe has plenty of character and zest. This recipe makes a big batch for 6 to 8 servings, but leftovers can be frozen.
Created by jclawson
Created by jclawson
Marinate the herb-spiced chops all day in the refrigerator and grill them outdoors for dinner. This recipe makes four servings of two thin chops per person.
Created by jclawson
This recipe from Olwen Woodier’s new cookbook, Corn: Roasted, Creamed, Simmered And More, ($12.95, Storey Books) provides a different spin on everyone’s favorite comfort food, macaroni and cheese. Many of the recipes in this book are unnecessarily fussy for the motorhome kitchen, but some shortcuts will be obvious, such as using frozen corn kernels instead of fresh, or store-bought salsa instead of homemade. The book is a must for cookbook collectors.
Created by jclawson
Turn a classic green bean casserole into a whole meal. Start with canned ham, leftover ham, or a chunk of ham from the deli. This recipe makes four to six servings.
Created by jclawson
If you prefer your own meatballs, make a multiple batch at home and freeze them in one-pound batches for this recipe. This is a delicious way to serve a meatball meal that doesn’t involve tomato sauce. I buy bags of frozen peas for the convenience of scooping out half a cup here or a cupful there to add flavor and color to soups and casseroles. This recipe makes four servings.
Created by jclawson
This recipe from the book makes 18 servings. Divide and freeze it according to your family size. (I stewed two fryers to provide shredded chicken and broth for this recipe.) It can be frozen in boilable bags; thawed; then reheated in boiling water, leaving no pots to wash. The recipe also can be spooned onto plates and heated in the microwave, or frozen in individual casseroles for future baking or microwaving.
Created by jclawson
Feel like a kid again when you make this homemade candy. Use a big bowl to avoid a boil-over mess.
Created by jclawson
The funniest cookbook since White Trash Cooking ($19.95, Ten Speed Press) is Ruby Ann’s Down Home Trailer Park Cookbook ($15.95, Citadel Press) by comic performer Ruby Ann Boxcar, which is available through bookstores or www.kensingtonbooks.com. The recipes are hilarious and some are quite good. Here’s one that whips up in minutes without lighting the stove. It was contributed, Ruby Ann reveals, by Nellie Tinkle in Lot #4. Throw it together when you need a sweet treat in a jiffy.
Created by jclawson
Serve this as a vegetarian main dish or as a side dish that combines vegetables and a starch.
Created by jclawson
Turn a simple bowl of strawberries into a gourmet dessert with this recipe from Mmmmiami: Tempting Tropical Tastes For Home Cooks ($27.50, Henry Holt & Company) by Carol Kotkin, a food writer, instructor, and classically trained chef, and Kathy Martin, food editor of the Miami Herald. If you love the flavors of Florida, Latin America, and the Caribbean, or if you want to learn how to cook with tropical ingredients, this 352-page hardcover book is a classic. The following ingredients list calls for orange liqueur, such as the popular Triple Sec, but I used the new Bacardi O, an orange-flavored rum. I carry a zester in my galley. It’s a tiny, lightweight, inexpensive tool that makes it easy to zest an entire lemon, lime, or orange in a minute or two.
Created by jclawson
Kocoa Scott-Winbush, known as Chef Kocoa when she was on Chicago’s TV station WGN, has published Cooking with Love. More than a recipe book, it’s a tribute to her family and friends. Kocoa knows homestyle soul food, but she’s also a graduate of Washburne Trade School, where she was classically trained as a chef. Her recipes have African-American soul, looks, and good taste. The spiral-bound book is $30 plus $3.50 shipping from Kocoa at P.O. Box 61-7734, Chicago, IL 60661-7734. Visit her Web site at www.kocoaskitchen.com.
Created by jclawson
Make a quart of oysters into a one-dish meal for six by adding potatoes, vegetables, and just enough bacon for a punch of flavor.
Created by jclawson
This recipe comes from Mike and Sheila Herron, F280346, of Cobourg, Ontario, Canada. The Herron family has always made its own maple-flavored syrup, because it's far more compact and convenient on the go. They've made many versions of this recipe, including using all white sugar, all brown sugar, or adding a few drops of butter flavoring.
Created by jclawson
Servings of this recipe will look so pretty when you arrange each with a piece of chicken and a peach half smothered in flavorful rice.
Created by jclawson
This fat-free cake is moist and pudding-like. It can be served plain; with frosting; or covered with fat-free, sugar-free vanilla yogurt.
Created by jclawson
If you love the taste of pizza, but want a change of pace, serve this soupy stew, hot and spiced to taste, with wedges of pita bread for dipping and scooping. This recipe serves four to six.
Created by jclawson
Created by jclawson
This one-pot feast for four people is as easy as pot roast, yet it is low in fat. The amount of water needed will vary according to how much boils away during the simmering step.
Created by jclawson
 Serve with bread or crackers as a snack or a light lunch.
Created by jclawson
This recipe was developed by Cindy Hutson of Ortanique, another of Miami’s standout restaurants. It’s a snap to marinate and grill. Because of its Jamaican jerk character, Cindy uses the national Jamaican beer, Red Stripe, but any beer will do. As a shortcut, I substitute ground ginger for fresh and 1/2-teaspoon ground allspice for the berries. Don’t substitute for the fresh garlic and shallots.
Created by jclawson
Whip this up on a summer morning and chill it all day for a scrumptious dessert that tastes richer than it is.
Created by jclawson
Canned sardines are easy to keep on hand and can make nutritious snacks that are packed with calcium. This filling also can be used as a stuffing in Belgian endive leaves, halved cucumbers with the seeds scooped out, hollowed-out small zucchini, or on small latkes (potato pancakes).
Created by jclawson
Mangoes are costly in supermarkets. But if you happen to be traveling in South Florida between May and September when seemingly everyone has mangoes falling off their trees, you can eat your fill for almost nothing. This recipe was developed by Allen Susser, owner-chef at Chef Allen’s, one of Miami’s most famous restaurants. Unlike many curries, which are served on rice with a long list of garnishes, this meal is complete in one pot. If you like less fiery dishes, omit the cayenne.
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