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 > Your search for posts made by '4aSong' found 2 matches.

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Route to avoid traffic from Oregon City OR to Mill Creek WA

Looking for the best route to avoid traffic, this is what I currently have: Hwy 205 to Hwy 5 to Hwy 405 to Mill Creek. Are there alternate routes with less traffic? Thanks in advance.
4aSong 07/06/22 12:56pm Roads and Routes
RE: Simple RVing recipes

Here are a few.... A number of good main dishes and one-pot meals that are made from a minimum number of ingredients that are easy to store and that don't have to be bought "fresh from the market". It also makes the shopping list easy because there are so many dishes that use some of the same ingredients. 9 DIFFERENT MAIN DISHES FROM 17 EASY-TO-KEEP INGREDIENTS: 1. CHICKEN ENCHILADAS 2. CHICKEN QUESADILLAS 3. CHICKEN & DUMPLINGS 4. CHICKEN POT PIES 5. BEEF STROGANOFF 6. BEEF STEW 7. SPICY VEGETABLE SOUP 8. FRIED POTATOES, ONIONS & SAUSAGE 9. SAUSAGE & CHEESE ROLL-UPS SHOPPING LIST: 1. Flour tortillas 2. Canned flaky layered biscuits 3. Canned chicken 4. Cream of Chicken soup 5. Cream of Mushroom soup 6. Canned chicken broth 7. Canned veggies of choice 8. Ro-Tel tomatoes w/green chilies 9. Sour cream 10. Salsa Verde 11. Red Salsa 12. Grated cheese(s) of choice 13. Noodles 14. Potatoes 15. Onions 16. Canned Roast Beef 17. Smoked (or Polish) Sausage (NOTE: Shopping list doesn't include items such as oil, spices or "side items" most people already have on hand.) ADDITIONAL NOTES: As you can tell, most of these dishes can be easily increased or decreased as needed….for example, one-half package of sausages could be used with potatoes and other half in soup or roll-ups. A larger portion of potatoes and onions to be used for pot pie could be cooked at once and half could be used for soup or stew. Also, if there are only 2 people, most will have enough leftover for a second meal and most microwave well. CHICKEN ENCHILADAS 1 lg. can chunk chicken Approx. ½ cup Salsa Verde (or chopped green chilies) 1 can Cream of Chicken Soup 8 oz. Sour cream 8 oz. Grated cheddar or Colby Jack cheese 6 flour tortillas Mix chicken, salsa, half of the soup, sour cream & cheese. Fill tortillas, place in ovenproof baking dish, edge side down. Mix remaining soup and sour cream and spread over enchiladas. Top with remaining cheese. Bake at 375 until bubbly and cheese has melted (approx. 20 min.) Serve with Tortilla chips & salsa on the side. CHICKEN QUESADILLAS Canned chunk chicken Salsa Verde (or Chopped green chilies) Grated cheese of choice (cheddar or Colby-jack works well) Soft tortillas Spray one side of a tortilla with butter or butter-flavored cooking spray. Place in skillet, butter side down, then place layers of salsa, chicken and cheese on half of the tortilla. Fold over and place a second tortilla in skillet next to the first (you’ll be making two halves at a time, but the folding makes each quesadilla easier to flip). Repeat process, then turn on heat to medium-high. When first side has toasted and cheese has started to melt, flip to brown the other side. Place on plate(s) and top with sour cream & red salsa. NOTE: Size of tortillas and appetite will determine number of servings…using fajita size, two tortillas will usually serve two. CHICKEN & DUMPLINGS 1 pkg. Flour tortillas, cut into 2” pieces (I use pizza cutter & cut about 4 at a time.) 1 can chicken broth 1 can water 4 Tbsp. Butter or oleo 1 can cream of chicken soup 1 lg. Can chunk chicken Salt & pepper Bring broth, water and butter to a boil in a large pot. Add tortilla pieces, a few at a time, then add chicken and soup and salt & pepper, to taste. (Minimum salt will be necessary due to the soup & broth.) Reduce heat and simmer about 5-10 min. until tortillas have softened (will puff up slightly, but not a lot) and all ingredients are hot. CHICKEN POT PIE ½ c. chopped onions 2 med. potatoes, diced small 2 Tbsp. Squeeze oleo 1 lg can chunk chicken 1 can whole kernel corn, drained (mixed veggies would also work if “allowed”) 1 can Cream of Chicken soup Salt & pepper 2 Cans layered flaky biscuits Place onions, potatoes & 1 Tbsp. oleo in bowl and microwave approx. 5-6 min. until done. Split biscuits in half and place a layer of biscuits in bottom of 9” square baking dish. Mix chicken, corn (or other veggies) and soup with other ingredients and spread over biscuits. Place another layer of split biscuits over filling & squeeze approx. 1 Tbsp. Oleo over tops. Bake 30 min. at 375*. Bake remaining biscuits as directed on can. (NOTE: This can also be made in a 9X13 dish—each piece just doesn’t have as much “filling”.) BEEF STROGANOFF 1 12-oz can Hormel Roast Beef, chunks separated with fork 1 8-oz pkg wide egg noodles 1 can cream of mushroom soup 1 c. sour cream Cook noodles as directed on package. Drain noodles and add remaining ingredients, mixing well. Cover and simmer approx. 10-15 min. Serve with side salad and or (canned) vegetable of choice. BEEF STEW 2-3 potatoes, cubed 1 small diced onion 1 can cream of mushroom soup 2 cans water 2-3 cans of veggies of choice (green beans, carrots, mixed veggies, tomatoes, corn, etc.) 1 12-oz can Hormel Roast Beef (chunks separated with fork) Put potatoes, onions, water and soup in pot and bring to a boil. Reduce heat and cook approx. 25-30 min. or until potatoes are almost done. Add remaining ingredients and simmer an additional 20 minutes. Serve with cornbread or crackers. SPICY VEGETABLE SOUP 1 16-oz pkg. Smoked or Polish sausage, cut in ½ inch pieces 1 can Rotel tomatoes w/green chilies 1 can whole kernel corn 1 can green beans 1 can small boiled potatoes (or you can cube and boil “real” potatoes instead) 1 onion, diced 1 tsp. garlic powder Salt & pepper to taste Brown sausage in a small amount of oil, then add remaining ingredients. Do not drain veggies. Simmer at least 45 minutes. Serve with cornbread or crackers. FRIED POTATOES, ONIONS AND SAUSAGE 5-6 potatoes, peeled and sliced thin 1 large onion, coarsely chopped 16-oz pkg Smoked or Polish Sausage, cut into ½ inch slices Vegetable oil (or bacon grease, if available) Salt & pepper to taste Heat oil in skillet then add sausage, potatoes, and onions. Cover and cook approx. 10-15 min. or until bottom layer of potatoes are brown. Turn with a spatula and continue to cook uncovered until second layer is browned….may need to turn a couple of times in order to brown as much as desired. Serve with side salad and/or canned veggie of choice. Also good with cornbread and/or beans. SAUSAGE AND CHEESE ROLL-UPS Smoked or Polish Sausage Cheese of choice Canned flaky jumbo biscuits Slice sausage into pieces approx. 4” long, then cut each piece in half lengthwise. Separate biscuits into 2 layers, using one layer for each piece of sausage. Wrap sausage and cheese (slices work best, but can also use grated) with biscuit. Place on baking pan and bake approximately 15-20 minutes until biscuit is golden brown & cheese has melted. Serve with salad and/or chips.
4aSong 03/29/22 07:59pm Camp Cooks and Connoisseurs
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