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Recipes of user jclawson
Created by jclawson
Serve this cold soup for lunch on a hot day. It can be thrown together at the last minute, or made ahead of time to let the flavors chill and mingle. I start with pre-cooked, frozen shrimp that already have been deveined and cooked.
Created by jclawson
If you’re looking for a new way to serve the same vegetables, here is a rich side dish that should bring many compliments. It goes well with any meal that calls for a yellow vegetable. It also can be used as a filling in stuffed peppers or tomatoes. If you’re using peppers, parboil them for 1 to 2 minutes first. Stuff, then bake until everything is hot.
Created by jclawson
Created by jclawson
Created by jclawson
Remember to thaw the packaged frozen spinach several hours ahead of time. Imitation crab can be used, but the real thing is better. Buy it pasteurized, in cans, and it’s ready to use.
Created by jclawson
Cabbage leaves can be precooked at home two or three days ahead of time. Blanch the leaves until they are barely pliable; drain well; layer with plastic wrap; and chill. The secret to this dish is to add a touch of brown sugar or molasses -- no more than a tablespoon. To save time, use leftover or instant rice.
Created by jclawson
Try as I might, I simply can’t flip an omelet the way it's done at fancy restaurants. So I get the same effect by making a layered omelet. If you don’t like my mushroom filling, use your own favorite filling, such as salsa, jam, sauteed ham and onions, and so on. Use an 8-inch or 10-inch skillet to make your omelet, but avoid using a 12-inch skillet, which would make it too thin.
Created by jclawson
Created by jclawson
Created by jclawson
Created by jclawson
Next time you make a one-crust pie, try this recipe for nutty good taste and whole-grain nutrition.
Created by jclawson
Here’s a whole-grain treat, easily made in big batches and used in many ways.
Created by jclawson
The easiest way to dredge meat cutlets or fish filets in seasoned flour is to mix the flour and seasonings on a paper plate, then discard the mess when you're finished.
Created by jclawson
Created by jclawson
Created by jclawson
Serve this recipe with deviled eggs for a cold lunch or as a side dish with meat and vegetables from the grill for dinner. It's a salad and a starch all in one.
Created by jclawson
Potato-like yuca (also called cassava) is increasingly popular in American cuisine. This side-dish salad goes well with grilled steaks or chops, or heat up the oven and bake a meatloaf. Scrubbed potatoes can be used in place of yuca. Two pounds of yuca or potato makes six to eight servings.
Created by jclawson
Whip up a big bowl of this sausage and freeze it in bulk or patties in batches sized right for your family. There is nothing like the smell of sizzling sausage to warm up a cold morning. This recipe is lower in fat than pork sausage, and you can fine-tune the ingredients to your family's tastes, such as using substitutes for the sugar or salt. If your family likes mild sausage, reduce the black pepper and go very easy on the cayenne. But if they like it hot, use the full measure of pepper, freshly ground, and kick up the cayenne to as much as 1/2-teaspoon.
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