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

I don't like either. (shrug) If I'm going to have anything that resembles pizza, I want slices of fresh tomato, none of that sauce. If I have pasta, I want hot pasta tossed with chunks of fresh tomato and herbs and good fresh parmesan shaved on top. Oh, and the pasta needs to be something besides white, I prefer whole wheat or herbed homemade pasta. I did make a passable basil pasta, so I might do that again. I'm not really wild about ground meat either, the texture puts me off, so that takes care of the meatball issue. I do eat them, occasionally, but like meatloaf or cheeseburgers, I'm really apathetic about them. My girls love the Rocco's Mama's Meatballs that got posted here a couple of years ago, I make hundreds of those every fall when the beef is slaughtered and they go into the freezer, "fast food" on crazy busy days. Of course, most of them go into Amanda's freezer, LOL. They don't get either sauce, both my girls like Prego, as do the grandkids. Go figure, they don't like the homemade stuff at all, heathens, I think it's the corn syrup that they actually like... Annie

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

Thank you Tina. I've been searching and kept thinking I was nuts because the OG (closest to me - which is 120 miles away, grrr) did not have those ingredients either. As it is probably produced in huge quantities at the restaurant, I know I don't have the right amounts, but after searching, angel, I think I found one that is as close as I'm ever going to get. Not sure if this will help or not but here is the one that is closest to what I get at the OG nearest me: 3 tablespoons olive oil 1 cup minced white onions (about 1 small onion) 1/2 cup chopped zucchini 1/2 cup frozen cut italian green beans 1/4 cup minced celery (about 1/2 stalk) 4 teaspoons minced garlic (about 4 cloves) 4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*) 2 (15 ounce) cans red kidney beans, drained 2 (15 ounce) cans small white beans or great northern beans, drained 1 (14 ounce) can diced tomatoes 1/2 cup carrots, julienned or shredded 2 tablespoons minced fresh parsley 1 1/2 teaspoons dried oregano 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 3 cups hot water 4 cups fresh baby spinach 1/2 cup small shell pasta add a little red wine to the stock Heat three tablespoons of olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth (and wine?) to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings. I am not sure about the wine, but if it IS in there, it would explain my later trips to the ladies room. I've also seen some that call for tomato paste and tomato sauce and saw mushrooms mentioned once in building the tomato base but I know I've not seen any mushrooms in any soup I've been served. I'll try to find the site again to give proper credit where it is due and post it here for you. Angel, if you have found THE recipe, would you consider forwarding it to me?? vigray@email.com