I wish I'd seen this thread before posting mine! Yes, you can use a pressure cooker on the propane stove. I had a pressure cooker in my RV (and plan to put it in the camping equipment for this summer's trip). I have also used it on the white-gas stove (older Coleman model), when we were renovating the kitchen at home. We looked at those 12-volt refrigerators. My husband was annoyed that he got rid of his after leaving the trucking industry. Well, how could we know! Thanks for the tips on the newer ones. As far as camping reservations go: from experience, the national park campgrounds fill fast. Many of them are on the reservation system, and others (like in Arches) will require you to start trolling through the CG at daybreak, looking for departing campers. Our trip is about the same length as yours, though we are staying in motels and with friends and family instead of tent-camping. From experience with long trip tent camping, though, you'll want to get a motel room or find a truck stop with reasonably priced showers (bring shower shoes) every 3-4 days. Your trip sounds like a lot of fun -- we're heading from CA to ME via Orlando, FL, and back through MO (daughter, son-IL and new granddaughter live there). So we're going opposite of you, grin. I've placed a link to a great resource for road-trip planners. It's one of my favorite Internet sites. Donna Here is a link that might be useful: Road Trip America

Lois, my first experience with white chili was bland too. This is the one I came up with and I like the beans pureed to thicken the soup...no cream. Then, be sure and top with the black bean and corn salsa for the supper bland beater: Black and White Chili 1 pound ground chicken (or turkey) 1 tablespoons olive oil 1 onion; chopped 2 cloves garlic; minced 2 teaspoons ground cumin 2 teaspoons chili powder 1 Pablano pepper; roasted, seeded and chopped (or 1 can green chilies) Kosher salt to taste Fresh ground pepper to taste 3 cups chicken broth 28 oz. can cannelloni white kidney beans Handful fresh cilantro; chopped Black bean and corn salsa (must have) In a large soup pot, cook ground chicken in olive oil along with onion, garlic cumin, chili powder, n salt and fresh ground pepper. When chicken is cooked thru and onions are tender, add chicken broth. Puree beans with sauce in food processor until smooth and stir into chili. Simmer chili at least 30 minutes to blend flavors or longer to cook down and thicken more. Taste and add more salt and pepper if needed, stir in cilantro. If it gets too thick add chicken broth to thin. Serve topped with black bean and corn salsa. Black Bean and Corn Salsa 15 oz. can black beans; rinse and drain 1 cup roasted corn 1 small onion; chopped 1 Roma tomato; seeded and chopped juice from 1/2 fresh lime 1 1/2 teaspoons Southwest seasoning 2 tablespoon chopped cilantro Combine ingredients at least 1/2 hour before serving with tortilla chips or on soup or salad. Marilyn

Here are 2 we love--have no idea where I got the 1st one, probably the Kraft site. Diane's Home Cookin Chapter: Dips,savory Caramelized Onion And Apple Cream Cheese Spread =============================================== •3 tablespoons butter or margarine, divided •2 cups chopped, sweet onions (about 2 medium) •2 tablespoons brown sugar •2 tablespoons balsamic vinegar •2 medium cooking apples, cored, peeled and finely chopped (2 cups) •1 teaspoon of cinnamon •1 tub (12oz.) of whipped cream cheese . 1.In large nonstick skillet melt 2 tablespoons of the butter. Add onions. Cook, covered, over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover. Cook and stir over medium-high heat for 3 to 5 minutes more or until onions turn light brown. Stir in brown sugar and vinegar. Cook, stirring frequently, for 1 to 3 minutes more or until liquid evaporates. Remove from skillet. Set aside. 2.Meanwhile, wipe skillet out with paper towels. In same large skillet melt the remaining 1 tablespoon butter. Stir in apples and cinnamon. Cook and stir over medium-low heat about 5 minutes or until slightly softened. Remove from heat. Cool at least 30 minutes. 3.In medium bowl stir together apple mixture and cream cheese. Stir in about 3/4 of the onion mixture. Spread on Keebler® Town House® Original Crackers. Top with the remaining onion mixture. Yield: 2 3/4 cups cream cheese mixture; 22 servings (1 serving = 4 crackers Barefoot Contessa Pan-Fried Onion/ Garlic Bacon Dip =================================================== Makes two cups 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, room temperature 1/2 cup sour cream 1/2 cup good mayonnaise . Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. Optional: add mashed roasted garlic ( cut top of head--place in square alum foil-- drizzel with olive oil -gather foil into bundle roast 45 min @ 400--cool slightly--squeeze out cloves & mash ) and crisp bacon pieces Source: The Barefoot Contessa Cookbook by Ina Garten Diane

Here are a couple that I like: Crab Gyoza Dumplings: 1/3 cup finely chopped shiitake mushroom caps 1/3 cup minced celery 3 tablespoons finely chopped green onions 2 garlic cloves, minced 1 teaspoon grated peeled fresh ginger 1/2 teaspoon dark sesame oil 1/4 teaspoon salt 12 ounces lump crabmeat* 1 large egg, lightly beaten 18 gyoza skins 1 teaspoon cornstarch Grape seed oil, for sauteing Dipping sauce: 1 tsp sugar 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon water 1 teaspoon sambal oelek (ground fresh chili paste) or Thai chili paste To prepare dumplings, combine the first 7 ingredients in a medium bowl, or process in a small food processor on pulse. Add crabmeat and egg, tossing to combine. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 tablespoon filling into center of each skin. Rub the inside edge of the skin and fold in half, being careful to squeeze out air. Place dumplings on a baking sheet sprinkled with cornstarch; cover loosely with a damp towel to prevent drying. Heat a small amount of oil in a large, deep skillet, and saute the gyoza for about three minutes. Then add about 1 tablespoon of water and cover with a domed lid and cook using low heat for about 8 minutes more. To prepare sauce, combine sugar and remaining ingredients, stirring with a whisk until sugar dissolves. Serve sauce with dumplings. Yield: 9 servings (serving size: 2 dumplings and about 1 teaspoon sauce) *Can substitute 5 oz. chopped scallops for part of the crab meat. --------------------------- Deviled Crab Ingredients: 16 oz. Crabmeat (Snow crab is fine) 1 tsp Lobster or Crab soup base 3 tbsp butter 2 tbsp olive oil 1/2 large onion, finely diced (approx. 1/4 cup) 3-4 stalks of celery (including leaves) diced 8-10 fresh Serrano peppers, all seeds removed, and minced 1/3 -1/2 cup flour 1 tbsp minced fresh lemon thyme (or regular thyme) 1 tsp minced fresh Thai basil (optional) 1 tsp fish soup base--crab or lobster preferred--dissolved in 1/2 cup water or clam juice 2 tbsp Dijon mustard (or spicy brown mustard) juice of two lemons, about 1/4 - 1/3 cup 2 dashes of cayenne 1/8 tsp black or white pepper 1 egg, slightly beaten 2/3 cup fresh bread crumbs, the size of small peas 1-2 tbsp butter, for the crumbs Directions: Have all the ingredients ready-mince the onion and celery and set aside together; mince the herbs and peppers separately and set aside. If you are using crab in its shell, remove all the meat first and then put it in a small bowl. Add the optional crab or lobster soup base, if desired. If you can get lobster base, this will improve the flavor the most, but crab or clam base is fine. Adjust the quantity depending on the saltiness of the base. In a medium or large saucepan, melt 3 tbsp butter and add 2 tbsp olive oil. Add the onion and celery and saute for about 3 minutes, or until the onion is all broken up and separated. Add the Serrano peppers and cook another 2-3 minutes. Then add the flour and continue to cook to make a light roux, stirring constantly. Add the herbs and stir to combine. Add the water with soup base (or clam juice), and stir to make a paste and remove from heat. Add the mustard, lemon juice, cayenne, and pepper, and allow to cool slightly. Pour a small amount of the paste into the beaten egg and combine before adding the egg to the paste. Add the crabmeat and stir to combine. Lightly grease a 9"x6"x2" baking dish (or individual ramekins) with olive oil, and add the mixture, leaving about 1/2" space from the top of the pan. Press the breadcrumbs into the top and dot with butter (or drizzle the butter melted) evenly over the top. Broil for 5-7 minutes not too close to the heat or bake at 425� for 6-8 minutes, or until the breadcrumbs are crispy. Serves four as a main course or six as an appetizer. ----------- Both of these I make mainly as appetizers, but they can also be a main dish. I like crab stuffed sole, but I also make a crab sauce that I serve over fish: Crab Sauce for Fish Ingredients: 2-1/2 tbsp Butter 1 tbsp Olive Oil 1/4 cup minced Onion 1/4 cup minced Red Bell Pepper 1 Jalapeno, minced 1/4 tsp Thyme 1/4 tsp Dried Basil 1/4 tsp White Pepper 1/4 pound Crab Meat 1 tbsp Lobster (or Crab) soup base 3/4 cup Potato Water 3 tbsp Potato Starch 1/4 cup Lemon Juice (or white wine) Instructions: Melt the butter in a saucepan with the olive oil. Add the onion, red bell pepper, and jalapeno and saute until the onion is translucent. Add the thyme, basil, and white pepper, and saute a two minutes more. Add the crab meat and cook for another minute or so, to heat the crab. Combine the soup base with the potato water (or plain hot water) and add to the saucepan. Heat just to simmer. Mix the potato starch with the lemon juice (or wine) and add to sauce pan. Heat just until mixture has thickened. Serve over grilled fish, such as Opah, Swordfish, Marlin, or other mild flavored fish. Can also be used with Sole or Flounder. Note: if you do not have seafood soup base, you can add the appropriate amount of salt - generally about 1/3 as much salt as soup base. Lars