RV Centennial Cookbook: For Tasty Food on the Road

April 14, 2011, 11:30 am

by Heather Crowley

One of the most popular ways to get out and explore the parks of this great country is by RVing to a destination. The first campers were created in 1910 and with over a century of change, RVs are still thriving. While rolling down the highway can bring excitement, often those same roads offer repetitive fast food options. A challenge that faces RVers and their families on a daily basis is the age-old question: “What’s for Dinner”? Consider your problem solved.

The RV Centennial Cookbook by Evada Cooper complies recipes from some of the most dedicated and experienced RVers in the country. Cooking in an RV multiple times a day can sometimes be a challenge. No matter what type of meal you are trying to throw together, this cookbook does the trick. With appetizers, side dishes, entrees and desserts, the book provides variety that is sure to keep the whole group happy with simplicity that the chef will love.

Author Evada Cooper opened her own deli and took to the road, hitting campgrounds across the country. Eventually, Cooper decided to become a full time RVer. The cookbook combines her two of her passions: food and RVing. The book celebrates 100 years of RVing and takes a trip back in time, filled with photos of old-style RVs and 1950s style iconography.

Additionally, each recipe comes with the story of the RVers who submitted the recipes, giving it a personal connection. The short anecdotes are relatable, honest and entertaining. The pages also contain classic games, fun facts and famous RVers, which are placed between tasty recipes. Teach the whole family how to play kick the can or swing the statue after dinner!

There are plenty of traditional recipes such as taco salad, pizza and peach cobbler. But the hallmark of the cookbook is the more daring recipes that every RVer will want to try out. From Mexican Pancakes to Pig Pickin’ Cake, there are sure to be desserts and dinners never tried before. So what are you waiting for? Dig in!

Apple Cornbread

1 C. cornmeal
1 C. flour
1/3 C. brown sugar
3 t. baking powder
1 t. salt
1 C. milk
1 egg, beaten
¼ C. shortening, melted
1 apple, finely dice

Mix dry ingredients; set aside. In another bowl, combine milk, egg, and shortening. (You may want to warm the milk slightly to keep the shortening from clumping back up, but not too much or you’ll cook the egg.) Add cornmeal mixture to wet ingredients. Add apple and stir gently; batter will be very thick. Pour into greased 9x9 inch pan and bake in the oven at 425 degrees for 20-25 minutes. To make sure it cooks through in the middle, since it is heavier –than-usual cornbread batter, you may want to check about 20 minutes--if the center still seems uncooked, cover with foil to prevent overbrowning and increase cook time as needed.