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Apple Onion Sauerkraut (Kathy in FL)

  • 1 lb sauerkraut, rinsed and drained
  • 1 red delicious apple, peeled, cored and finely chopped (for the heck of it you can also try using canned apples or even the equivalent in chunky applesauce)
  • 1/4 onion, finely chopped
  • 1/4 cup Dark Corn Syrup
  • 1 Tbsp pork drippings or Mazola® Oil
  • 1 1/2 tsp sugar
  • 1/2 tsp cinnamon

In medium bowl, combine sauerkraut, apple, onion, corn syrup, drippings, sugar and cinnamon; spoon into shallow casserole. Bake in 350°F oven 30 minutes, stirring once.

Apple Whipped Sweet Potatoes (Kathy in FL)

  • 3 cups sliced, peeled Apples (or canned)
  • 3 cups cubed, peeled sweet potatoes (or canned)
  • 1 1/2 c. Apple Juice or Cider (from bottled)
  • 1/4 t. salt
  • 1/2 t. cinnamon
  • 1/4 t. nutmeg
  • 1/4 t. ginger
  • 1 t. margarine (or equivalent of choice)
  • 1/3 cup firmly packed brown sugar
  • 2 cups miniature marshmallows
  • 1/3 cup chopped pecans, optional

Note: if you start with canned apples and sweet potatoes, the initial cooking time will be drastically reduced.

Place Apples, sweet potatoes and Apple Juice in 3-quart saucepan. Cover and cook over medium heat about 20 minutes or until tender. Drain. Add salt, spices, margarine and sugar to Apple mixture. Mash with mixer or by hand until potatoes are smooth. Stir in 1 cup of the marshmallows. Spread hot mixture evenly in shallow 1 1/2-quart oven-proof serving dish. Sprinkle with remaining 1 cup marshmallows and pecans. Bake at 350 degrees F about 15 minutes or until marshmallows are melted and lightly browned. Serve hot. Yield: 6 servings

Asian Spaghetti (Kathy in FL)

  • 3 tablespoons cooking oil, divided
  • 1/2 pound spaghetti, uncooked
  • 3 tablespoons soy sauce
  • 3 tablespoons sesame seeds
  • 1 scallion or green onion, trimmed and thinly sliced (or substitute dried chopped onion)

Bring large pot of salted water to a boil on high heat. Add 2 tablespoons oil and spaghetti. Boil according to package directions until al dente. Drain. Heat remaining 1 tablespoon oil in small skillet on medium heat. Add sesame seeds. Saute 2 minutes, or until brown. Toss spaghetti with soy sauce, sesame seeds and scallion. Serve immediately.

BAKED BARLEY (Kathy in FL)

  • 1 c barley
  • 1 onion, chopped fine
  • 2 c vegetable stock

Mix barley and onion with 1 cup boiling stock in pan or casserole with tight fitting cover. Bake in 300 degree F oven for 45 minutes. Add second cup of hot stock and continue baking 30 to 40 minutes or until barley is soft and mixture is almost dry. Makes 4 to 6 servings. Variation(s): Add 2 tablespoons minced parsley; 1/2 to 1 teaspoons of your favorite herbs.

BAKED POTATO IN A CAN (Kathy in FL)

In the mood for a great baked potato while sitting around the ole camp fire? Here is a quick and easy way to make them. Remove the entire top of a soda can. Smear the whole potato with butter (and any other seasoning you like). Slip the raw potato into the soda can; cover top with aluminum foil and place the can onto the hot coals of your campfire. They bake in the can just as they would in the oven!

BARLEY MUSHROOM SKILLET (Kathy in FL)

  • 1 cup pearl barley
  • 1 can fat-free chicken broth, about 14 1/2 ounces
  • 2 cups water
  • 2 tablespoons vegetable oil
  • 3 cups sliced mushrooms (use canned from grocery store)
  • 1 clove minced garlic (or equivalent dried, minced garlic)
  • 1 small onion, diced (or equivalent dried, chopped onion)
  • 3/4 teaspoon lemon pepper (in the seasoning aisle of the grocery store)
  • 1/4 teaspoon dried basil
  • salt to taste

Place barley on jelly roll pan and bake for 15 minutes at 350 degrees or until light golden brown. Combine water and broth in medium saucepan. Bring to a boil over high heat then add toasted barley. Reduce heat, cover, and simmer 45 minutes or until barley is tender, stirring occasionally to prevent sticking. Drain, reserve broth for breadmaking or other cooking. Set barley aside. Heat oil in large skillet over medium heat. Saute mushrooms, garlic, onion 5 - 7 minutes or until tender. Add barley, lemon pepper, and basil. Cook and stir until heated through. Add salt to taste. Serves 4.

BETHLEHEM CAMP SQUASH CASSEROLE (Kathy in FL)

  • 2 cans squash, drained
  • 2 eggs, beaten
  • 1 stack crackers, crushed
  • 1 sm. onion, chopped
  • 1 tsp. pepper
  • salt to taste
  • 1/2 lb. Velveeta cheese, grated

Combine all ingredients and pour into greased casserole dish. Bake at 350 degrees for about 40 minutes.

Bucks Potatoes (Kathy in FL)

  • potatoes (or use sliced or cubed canned potatoes)
  • red onion
  • olive oil
  • pepper
  • garlic powder
  • butter

Cube desired amounts of potatoes and place in foil. Cover with finally sliced red onion, then drizzle with olive oil and a few pats of butter. I then season with pepper and some garlic salt and let the fire have a go.

CAMP ONION RINGS (Kathy in FL)

  • 1 large Vidalia onion
  • 1 package pancake add water batter
  • butter flavored Crisco stick

Peel then slice onion into desired ring sizes. Mix batter with water, thinner than what you¡¯d use for pancakes. Heat Crisco over camp stove. Coat rings with batter. Fry to golden brown. Drain on paper towels. Notes: Can add salt or pepper to batter mix, as pancake batter is sweet, particularly with Vidalia onions. Can also use seasoned salt, essence of emeril, lemon or cayenne pepper to red or white bermuda onions for spicier rings.

Campfire French Fries (Kathy in FL)

  • 4 potatoes, cut into strips
  • 1 - 2 tbsp. parmesan cheese
  • 1 tbsp. margarine
  • 2 tbsp. bacon bits
  • salt & pepper

Place potato strips on a large square of heavy duty foil, dull side out. Sprinkle with salt, pepper and cheese. Shake a bit to coat. Dot with margarine and sprinkle with bacon bits. Seal the foil, leaving a steam vent on top. Grill over hot coals turning several times until potatoes are tender; about 30 - 40 minutes.

Corn Pudding (flourbug)

  • 2 eggs (reconstituted powdered, frozen or eggbeaters)
  • 8 oz canned butter or butter flavored Crisco
  • 1 cup reconstituted powdered sour cream
  • 2 cans cream corn
  • 3/4 cup sugar
  • 1 box Jiffy corn muffin mix
  • Dry ingredients (such as ham, onions, green onions, cheddar cheese, sausage, bacon bits, sun dried tomatoes, jalapenos)

Heat oven to 350. In large bowl stir together eggs, butter, sour cream, cream corn, sugar, and corn muffin mix. Now add in whatever dry ingredients you have handy, the more the better. Add in enough and it becomes a dinner casserole. This will come out very soft, like a steamed pudding. Substitute cans of kernel corn for the cream corn and the texture will be more like cornbread.

Cranberry Couscous (Kathy in FL)

[Possible idea for thermos cooking. Just replace “thermos” for “cozy.” ]

In a quart freezer bag put:

  • 1 cup couscous
  • 1/3 cup Craisins
  • 2 Tbl dried onion
  • 2 tsp chicken bullion
  • Pepper to taste, salt, if desired.

Also take: 1 Tbl or 1 packet olive oil

In camp pour 1 ½ cups boiling water and add the oil. Stir well and put in a cozy for 5 minutes. Would work well with either a 5 ounce can or 7 ounce pouch of chicken added with the boiling water. Serves 1–2.

Curried Fruit Medley (Kathy in FL)

[This is not just a side dish, it can also be used as a nontraditional breakfast dish.]

  • 1 (29 oz.) can sliced peaches
  • 2 (15 oz.) cans pineapple chunks
  • 1 (10 oz.) jar maraschino cherries
  • 1 c. packed brown sugar
  • 1 t. curry powder
  • 1/4 c. butter (or use your equivalent of choice)

Drain all fruit (and save liquid for another use or to drink), and place in a 9 x 13 - inch baking dish. Combine brown sugar and curry powder and stir well. Sprinkle over fruit and dot with the butter. Bake, covered, at 350 degrees F for about 30 minutes or until thoroughly heated. You can also cook this on top of the stove in a sauce pot. I’ve found baking gives the fruit a better texture though.

Drunkin Swamp Puppies (Kathy in FL)

  • 1 can drained, rinsed, and chopped Hearts of Palm
  • 1 pkg (approx 10 oz) Hushpuppy Mix
  • 1 small finely minced onion (or equivalent in dried chopped onion)
  • 1 12-oz can beer at room temperature (or equal parts water)
  • 1/2 tsp Everglades Seasoning
  • 1 egg white (optional, if you want them extra fluffy)

Heat oil for deep fat frying to approx. 375 degrees F. Forget what it says on the package, and combine listed ingredients. Spoon drop into hot oil, one at at a time making sure they dont lump up together. Fry until evenly browned. Using slotted spoon, remove from grease and drain on paper towels. Yields 20.

Fiesta Potatoes (Kathy in FL)

  • 1 can (10 3/4 oz.) Condensed Cheddar Cheese Soup
  • 1/2 cup Chunky Salsa
  • 1/4 cup milk (from canned or powder)
  • 5 medium potatoes, cooked and sliced 1/4 in thick (or equivalent in rehydrated potato slices)

MIX soup, salsa and milk in skillet. Add potatoes. Heat through.

Fried Tomato Pones (Kathy in FL)

  • 2 c Peeled, seeded, and diced green or ripe tomatoes
  • Salt and pepper
  • 1 c Cornmeal
  • Bacon drippings or corn oil, for frying

Place tomatoes in a mixing bowl. Season with salt and pepper. Combine tomatoes with cornmeal and form with hands into 8 pones, or patties. Heat bacon drippings in a large skillet, over med-high heat. Fry pones for 2–3 minutes on each side until golden. NOTE: a nice variation on this recipe is to combine tomato mixture with 1/4 C thinly sliced green onions before forming into cakes and frying.

GRILLED GREEN BEANS (Kathy in FL)

  • 1 lb can of green beans
  • 1 sm onion, chopped
  • 2 tomatoes, sliced
  • 1/4 c margarine
  • 3 ts prepared mustard with Horseradish
  • 1 ts salt
  • 1 tb brown sugar
  • 1/8 ts pepper

Drain green beans and place on large square of heavy duty foil. Put chopped onions and tomato slices over beans. Mix together remaining ingredients until well blended. Spoon over beans and fold foil tightly. Cook 30 to 35 minutes over medium hot coals.

Homemade Baked Potato Chips (Kathy in FL)

[Here’s one for the salty snack lover.]

  • Cooking oil spray, preferably canola
  • 2 medium russet or Yukon gold potatoes, about 3/4 pounds total, scrubbed
  • Salt to taste

Preheat oven to 375° F. For easy cleanup, line two large baking sheets with foil. Spray lightly with oil, then use a paper towel to spread it all over the bottom and remove any excess. Slice the potatoes crosswise, about 1/8-inch thick. Place on the baking sheets in one layer. Spray the tops lightly with the oil. Pat off any excess with a paper towel. Place in oven on two racks and bake, switching racks halfway through, until brown and crispy, about 30 minutes. (Some of the slices may brown more quickly than others. If that happens, just remove them and continue baking the others.) Gently remove the chips from the pans and place on paper towels. Add salt while still warm. Chips may be served immediately, or allowed to rest while making the remainder of the dinner. Leftovers, if there are any, stay crispy if wrapped loosely in foil and stored in the refrigerator. Bring them back to room temperature before serving.

Notes: Do not attempt to use a waxy or boiling potato for this dish. They contain too much moisture. I usually use the Yukon gold, which is a cross between baking and boiling potatoes, since that is what I always have on hand. The only other choice is the russet baking potato. If desired, you may add other seasonings when you add the salt. This recipe may be made in any amount desired.

Hummus Wraps (Kathy in FL)

  • 2 oz prepared hummus
  • 10 large pitted black olives
  • 5 peperoncini peppers (or any peppers­ canned or otherwise­ of your choice)
  • 2 slices of onion
  • 1 large pita (or fry bread or something similar you have made yourself)
  • olive oil
  • salt
  • pepper

Cut two thin slices off an onion, and cut them into quarters. Cut the olives in half lengthwise. Chop the peperoncini peppers. Brush olive oil on both sides of a pita and heat on the griddle. Once the pita is hot and soft, remove from griddle. Spread hummus down the center of the pita. Distribute the onions, olives and peppers evenly across the hummus. Season with salt and pepper. Fold one side, then the other, over the middle and wrap the bottom half with foil.

Impossibly Easy Zucchini Pie (Irene)

  • 1 cup chopped zucchini
  • 1 cup chopped tomato
  • 1/2 cup chopped onion
  • 1/3 cup grated Parmesan cheese
  • 2/3 cup Reduced Fat Bisquick® mix
  • 3/4 cup fat-free (skim) milk
  • 2 eggs or 1/2 cup fat-free cholesterol-free egg product
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Heat oven to 400° F. Lightly grease bottom and side of pie plate, 9×1 1/4 inches. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Stir together remaining ingredients with fork until blended. Pour evenly into pie plate. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

Mashed Potato Pancakes (Kathy in FL)

  • 2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 3 potatoes, peeled, boiled and mashed (or use equivalent in instant potato flakes)
  • 1 onion, chopped (or use equivalent in dried chopped onion)
  • 2 eggs (or use egg substitute of your choice ¡ª see posts above)
  • 1 cup milk (or use canned or powdered milk or other fresh milk substitute)
  • 1/4 cup light corn syrup
  • 1 teaspoon ground nutmeg
  • 2 tablespoons shortening for frying

In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined. In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture. Stir in corn syrup and nutmeg, mixing well. Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot. Makes 12 pancakes

Mexican Hominy (Kathy in FL)

  • One can hominy, drained (rinse, if water is available - cuts saltiness)
  • 4 oz Velveeta cheese
  • 1/8 to 1/4 cup salsa (you could start hoarding packets from Taco Bell!)

Heat all together till cheese is melted and mixture hot. Serves 2

MOCK BAKED POTATOES (Kathy in FL)

  • Heavy duty aluminum foil boats, 2 large (6 to 7 inches) or 3 medium (5 inches)
  • 2 cups prepared instant mashed potatoes
  • 1 can (14¨C1/2 ounces) whole potatoes, drained, coarsely mashed

Mix the potatoes together. Spray the foil boats with cooking spray. Spoon the potato mixture into the foil boats. Bake at 400 degrees F for 20 minutes or until lightly browned.

Oriental Peas (Kathy in FL)

  • 1 can peas
  • 2 cans sliced water chestnuts, drained
  • 2 cans bean sprouts, drained
  • 2 (4 oz.) cans mushrooms drained
  • 2 can cream of mushroom soup
  • 2 sm. Cans French fried onions

Combine peas, water chestnuts, bean sprouts and mushrooms in bowl, mixing well. Stir in soup. Spoon into a casserole dish. Bake at 350 degrees F for 40 minutes. Top with onions. Bake for 5 more minutes

Pumpkin Chips (Kathy in FL)

Preheat your deep-frying oil to 375 degrees F. Peel a pie pumpkin. Using a food processor, mandolin slicer, or rotary slicer, slice the pumpkin into thin slices, not more than 1/8-inch thick. Fry the chips a few at a time. Drain on paper towels. Salt to taste.

Pumpkin Fritter Recipe (Kathy in FL)

You deep fry these fritters just as you would French fries.

  • 2 1/2 cups all-purpose flour
  • 1/2 tablespoon salt
  • 1 tablespoons baking powder
  • 1/2 teaspoon nutmeg
  • 1 cup milk (from canned or powdered)
  • 2 large eggs (or equivalent of your choice)
  • 3 cups grated, raw pumpkin
  • 1 cup drained canned corn kernels

Mix the flour, salt, baking powder, and nutmeg together in a large bowl. Add the milk and eggs and stir until mixed. Add the pumpkin and corn kernels. In a deep fryer or heavy pan, heat enough vegetable oil for deep frying. The oil should be very hot, 375 degrees. Drop three or four large spoonfuls of batter into the hot oil. Let them cook for three or four minutes, turning once, or until they just start to brown. Remove them to dry on paper towels. Serve immediately drizzled with maple syrup.

Page last modified on October 12, 2009, at 09:36 PM by pogge