Each week, Let’s RV will publish one recipe each week from the RV Centennial Cookbook authored by Evada Cooper.
The book features a collection of recipes submitted by RVers themselves. The company is providing the recipes in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published soon.
This week’s recipe is for beans with bacon dip. Kandee Sebelius from Sparks, Nev., submitted this week’s recipe. She and her husband have been full-timing for three years with their Jack Russell terrier, Cody.
- 1 large can of Campbell’s Beans with Bacon Soup
- 2 small cans of Ro-Tel diced green chilies (you decide if you want the hot ones)
- 3 diced shallots
- 2 1/2 cups shredded cheese
- 1 cup water
- dash of salt, if desired
- 1 large bag of tortilla chips
Dump soup in 2-quart sauce pan. Add water, chilies, shallots, and salt. Heat till warm and bubbly. Slowly add cheese till it is all melted in and creamy. Serve warm with chips.
Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.
To order a copy of the cookbook, click here.