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 author 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 Mexican haystack salad. It was submitted by Sandy Creekmore in Cypress, Texas. She and her husband have camped all their married life, beginning with tent camping and eventually bought their first fifth wheel in 1995. She is also a founder of the Texas Boomers RV Club and a moderator of the iRV2 forum.
- 5 to 17 Cups of cooked rice, not Minute Rice
- 3 large bags of Fritos or corn chips
- 2 one-gallon cans of Wolf Brand Chili
- 2 pounds of shredded lettuce
- 15 to 18 tomatoes, diced
- 2.5 pounds of onions, diced
- 4 pounds of shredded cheddar cheese
- 2 large cans of black or green olives
- 1 pound of pecans, chopped
- 2 large bags of shredded coconut
- 1 gallon of salsa
Cook rice by stovetop method on package. Heat chili on stove or in electric roaster. Assemble all ingredients into individual containers and line in the order shown to the right on a serving table. Everyone in the group may go down the serving line and layer their salad with the ingredients of their choice. Don’t leave out the pecans and coconut — they add a fresh blend to a traditional taste.
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.