Good Sam RV Travel Guide & Campground Directory

Comfort Foods for Winter Campers



Whether you’d like to take the chill off a crisp winter evening or you’re planning to snuggle up in front of a campfire with your Valentine sweetheart, our comfort food selections add warmth to the coolest RV season. Stoke up your galley oven or bring along an electric slow-cooker.



Rossi’s Three-Cheese Spinach Bake

This tasty meatless casserole makes six servings.

3 large eggs, beaten

6 tablespoons unbleached wheat flour

2 cups part-skim ricotta cheese

2 cups grated sharp cheddar cheese

Dash garlic powder

Dash table salt

4-5 green onions, chopped

1 bag (10 ounces) fresh baby spinach leaves, finely chopped

J cup grated Parmesan cheese



Preheat oven to 350 degrees. In a medium bowl, combine and stir first six ingredients until blended well. Stir in chopped green onions and chopped spinach; pour mixture into an oiled 7x11-inch glass baking dish. Sprinkle with grated Parmesan cheese. Bake 30-40 minutes until casserole is firmly set.



Cubby’s Berry Best Pork Roast

An electric slow-cooker simplifies preparation of our flavorful pork roast, which makes six to eight servings.

3-pound boneless pork loin roast

1 can (16 ounces) whole berry cranberry sauce

H cup cranberry juice cocktail

G cup brown sugar

1 teaspoon ground dry mustard

Dash ground cloves



Place pork roast in electric slow-cooker set on low temperature. In a small bowl, combine remaining ingredients. Pour cranberry mixture over pork. Cover with lid and cook roast for six to seven hours, until tender.



Ramiro’s Salsa Chicken

Add a little international flair to your camping menu with our zesty Spanish-style chicken dish, which makes four servings.

4 boneless, skinless chicken breasts

1 H cups chunky salsa (mild or medium – your choice)

Juice of G fresh lime

1 teaspoon prepared spicy mustard

2 tablespoons dark brown sugar

4 cups hot cooked brown rice



Preheat oven to 400 degrees. Arrange chicken breasts in a single layer in an oiled glass baking dish. In a small bowl, mix salsa, lime juice, spicy mustard and brown sugar; pour evenly over chicken pieces. Bake uncovered for 25-30 minutes until centers of chicken breasts are no longer pink. Remove chicken pieces to a separate plate. Stir hot cooked rice into the salsa mixture left in the baking dish. Immediately serve chicken breasts over salsa-flavored rice.