RV Cook Books

This is another make - ahead summer salad that can be carried in the refrigerator for a quick lunch at a roadside rest stop when you’re in a hurry to make a distant campsite before nightfall. Or serve it for a dinner. It’s filling and meaty yet very low in fat.

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Tip: Be creative with this recipe. Add or subtract nuts and seeds according to your taste. If you prefer even more crunch to your salad, add the second package of ramen noodles.
Tip: Seeds and nuts, both shelled and unshelled, keep best and longest when stored in the freezer. Unshelled nuts crack more easily when frozen.

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The author of “Microwave-Convection Cooking” has taught classes and written about microwave cooking for decades. She now travels the country giving classes at RV rallies on how to use the microwave-convection oven that’s replaced the regular oven in most new RVs. This edition includes information about microwaves and convection ovens, what combination modes mean, cooking […]

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Boneless, skinless chicken thighs are the way to please dark meat lovers. As a bonus, the cornbread is cooked at the same time (there will probably be extra cornbread). Serve with Pineapple Salsa and a green vegetable.

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This hearty soup cooks over the campstove in less than 30 minutes.

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