RV Centennial Cookbook to be featured in Waco Today

30 Jun

“It’s all about family, friends and food,” said TSTC Publishing Author Evada Cooper, as she tossed a taco salad in the kitchen of her  fifth-wheel RV trailer.  Evada and her book, The RV Centennial Cookbook: Celebrating 100 Years of RVing will be featured in an upcoming Waco Today magazine.

Freelance writer Terri Jo Ryan, Photographer Jerry Larson and Waco Today Creative Director Lynn Pearson met with Evada and her husband, Terry, recently for a photo shoot. Evada used two of the recipes that will be in her upcoming book. Linda Dean of New River, Ariz., submitted her My Favorite Taco Salad recipe. Dean is an avid RV’er, and is a Workamper.

Of her recipe, Dean said using a food-safe trash bag to toss the ingredients makes it easy to transport the salad to an RV party. “When you go to a party, just curl back the edges and serve from the bag or transfer to a bowl,” said Dean. For the photo shoot, Evada opted to use a large enamel antique basin to make the salad.

Here’s Dean’s recipe:

My Favorite Taco Salad

List of ingredients

1 lb. hamburger
1 can kidney beans (drained)
1 can garbanzo beans (drained)
1 head lettuce (sliced thin and chopped)
1 onion (chopped)
1 lb. cheese (grated)
1-2 tomatoes (chopped)
1 pkg. Doritos chips
1 bottle Kraft Creamy French Dressing (if you cannot find Kraft, find a creamy French dressing that tastes like it…this is the secret ingredient)

Recipe assembly instructions

Brown hamburger and drain thoroughly.
Take a tall kitchen trash bag (a food-safe one and not scented) and put all the ingredients in it, except the chips, tossing after you add each ingredient.
The bag works great for tossing; you can then put it in the fridge. It’s great for transporting, and when you go to a party, you can curl back the edges and serve from the bag or transfer to a bowl.
Just before you serve, dump the Doritos chips in.
This salad is even better the next day. I even like to warm it a little to make it taste like a taco.

Evada followed with Grape Dessert, a recipe submitted by Ann Griffey of Shelbyville, Ind. Griffey is part of RVing Women of the Ohio River Valley Chapter for the past four years. She owns a 2000 Roadtrek motor home.

Here’s Griffey’s recipe:

Grape dessert

List of ingredients

3 lbs. red or green seedless grapes
1 C. white sugar
8 oz. sour cream
8 oz. Philadelphia brand cream cheese
1 t. vanilla
Topping:

1 C. light brown sugar

Recipe assembly instructions

Wash and stem the grapes, dry well.  Mix sugar, sour cream, cream cheese and vanilla with electric mixer till well blended, then stir in grapes carefully. Pour in 9 x 12 dish.  For the topping, mix ground nuts and brown sugar together, sprinkle over top.  This dessert also can be used as a salad. It keeps well for 3-4 days.

The book, expected to be released later this year, is endorsed by the national Recreation Vehicle Industry Association (RVIA) as one of its official publications during its year-long celebration of 100 years of RVing.

Sheila

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3 Responses to “RV Centennial Cookbook to be featured in Waco Today”

  1. Evada Cooper July 12, 2010 at 7:56 am #

    On the ‘Grape Dessert’ recipe, I used the Philly Whipped Cream Cheese instead of the regular cream cheese. I didn’t have a hand held mixer to cream it all together so this option worked better. ENJOY!

    • sheilatstc July 13, 2010 at 1:25 pm #

      Good to know! Thanks for sharing!

      Sent from my iPhone

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  1. Sneak Peak On Recipes – RV Centennial Cookbook : Mobile RV Academy - August 24, 2010

    […] “It’s all about family, friends and food,” said TSTC Publishing Author Evada Cooper, as she tossed a taco salad in the kitchen of her  fifth-wheel RV trailer.  Evada and her book, The RV Centennial Cookbook: Celebrating 100 Years of RVing will be featured in an upcoming Waco Today magazine. To read more go to the TSTC site: […]

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