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Favorite Recipe - from Ruth Gregerson

By BettyLou Archibald

Serves 8 |Prep time 20 mins. | Total time 40 mins.

• 1 to 2 heads cauliflower cut into bite-size pieces (approx 6 cups)
• 6 T chopped chives or green onions
• ½ cup mayonnaise
• ½ cup sour cream
• 2 cups shredded Colby Jack or Cheddar cheese
• 8 oz. sliced mushrooms
*OPTIONS: 6-8 strips of cooked bacon, crumbled; green peas; sliced sweet peppers

Pre-heat oven to 425 degrees F
Steam cauliflower and allow to cool
In a large bowl: combine mayo, sour cream, half the bacon, half the chives, half the cheese, all of the mushrooms and cauliflower. Mix well.
Place mixture in a baking dish, and top with remaining cheese and bacon.
Bake for 15-20 minutes until cheese is melted.
Top with remaining chives.
Serve hot.




Favorite Recipe - Cle Elum

Lana and Joan's Hot Momma Chili - Lana Weed and Joan Tucker

2 tablespoons oil
2 onions chopped

3 gloves of garlic chopped

2 pounds of ground beef 

2 cans of tomatoes chopped (14.4 ounce cans)
1 can of beer
1 cup of coffee
2 cans of tomato paste
1 can of beef broth
1/4 cup of molasses
1 tablespoon cumin
1 tablespoon oregano
1 teaspoon coriander
1 teaspoon salt
1 tablespoon black pepper
2 tablespoons unsweetened cocoa powder
1 can chopped jalapenos
4 fresh hot chili peppers seeded and chopped
1 tablespoon cayenne powder

3 1/2 tablespoons chili powder
4 cans kidney beans

Heat oil; brown onion, garlic and meat. Mix in everything except cayenne and jalapenos. Add cayenne and jalapenos to taste as the chili cooks.

This chili gets less hot over several days; so if you are cooking
 it ahead, taste to insure degree of heat.

Simmer chili in pot for 1 1/2 hours on stove or 4-6 hours in crock pot.

Adapted from a recipe in


Favorite Recipes - Alder Lake

Spinach Strawberry Salad - Laurie Alexander


½ cup sugar

½ cup oil

1/4 cup vinegar

2 T sesame seeds

1 T poppy seeds

1 1/4 t minced onion

1/2 t Worchestershire sause

1/4 t paprika


Pour dressing over 2 bunches of spinach, and one pint of sliced strawberries (fresh) just before serving.



Edamame 3-Bean Salad - Bonnie Blossom

Serves 6, 30 min to prepare


1 1/2 cups frozen shelled edamame (8 oz)

1/4 cup olive oil

1 t ground cumin

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can black-eyed peas, drained and rinsed

1/2 cup chopped red onion

2 cups thinly sliced celery

2 T fresh lime juice

1/2 cup chopped fresh cilantro

1 t finely chopped garlic

1 1/2 t salt

1/4 t black pepper


Cook edamame in a 2 quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.


Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.


Add edamame and remaining ingredients to cumin oil and toss to coat.


Let stand 10 minutes to flavor and blend.


Favorite Recipe - Kelso

Meatballs - Leanna Davis

½ pd. Ground beef (lean)
½ pound bulk sausage
1 egg
¼ cup flour
3 Tbsp A-1 steak sauce
1 cup rolled oats
Salt and pepper

Roll into 1 inch balls and fry in skillet until browned. Or you can buy already made meatballs at Costco!

For the sauce: Make a roux:
Melt ½ cup butter in skillet, add ½ cup flour and cook until like wallpaper paste.
Add 1 cup milk a little at a time, keep stirring to get out lumps.
Add some salt, pepper and nutmeg to taste.
Add meatballs to sauce.
Serve with mashed potatoes, noodles or eat just as they are.


Favorite Recipe - Mossyrock

Camp Potatoes - Shannon Walter

3 big Boxes of Scalloped or au gratin potatoes
Tall box of chicken broth to sub for some of the boiling water
Always add more butter, like twice as much
A sprinkle of garlic salt
1 small can or 2 of the mild Anaheim chilies 
Substitute Half & Half for the milk, using just a bit less then is called for

Bake in one of those throwaway aluminum pans.  It usually takes a good 10-20 minutes longer then the boxed directions say, yet depends on your oven.



Favorite Recipe - Westport

Krab Salad - Sherrie Buchan


2 head of celery
1/2 each red onion and sweet onion
1 bunch green onions
1 whole cucumber
1 bunch cilantro
1 package grape or cherry tomatoes

Chop all in small bite-size pieces. Place in a bowl and chill until ready to serve.

Take 2 packages imitation crab, Rinse well and let drain.


When ready to serve, break up the krab mixture and add it to the celery mixture with 1/2 cup of light mayo.


Add salt and pepper to taste.



Favorite Recipe - Mt. St. Helens

Vegetable Crunch Salad - Sandie Robillard


2 C Broccoli flowerettes (cut very small)

2 C Cauliflower flowerettes (cut very small)

1 C Sliced celery (cut very small)

1 C cherry tomatoes, halved

1 C zucchini, halved lengthwise, then sliced

3/4 C sliced green onion

1/2 C sliced black olives

1/4 C carrot, halved lengthwise, then sliced

1 C Wishbone Italian dressing

Hormel bacon bits (optional)


Combine all ingredients except bacon bits. Cover and marinate in refrigerator up to 4 hours.


Just before serving, top with bacon bits if desired.


8 servings



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Last modified: May 9, 2018