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Campers' Cooking Corner


CAMPERS' COOKING CORNER


Hidden Valley Potato Salad
Chris Nowak

1 packet Hidden Valley Original Ranch Dressing Mix
¼ cup water
8-10 red potatoes, boiled and cut into chunks
1 cup celery
1/2 cup chopped green onion



Combine dressing mix with mayonnaise and water. Add potaotes, celery and onions. Toss to coat. Chill. Note: Chris doubled this recipe and used half mayonnaise and half miracle whip. She also didn't use quite 2 packages o f the dressing mix.

Peach Trifle
Alice Hofman

1 pkg. (12 oz.) Entemann's Fat Free Golden Loaf Cake
¼ cup orange juice
2 cups cold skim milk
1 pkg. (4 serving size) Jello Vanilla sugar free instant pudding
3 ¼ cups thawed Cool Whip Lite topping
2 cans (16 oz.) Peach slices in light syrup drained and chopped



Slice cake horizontally into 3 layers. Sprinkle layers evenly with juice. Cut into 1 inch cubes. Pout milk into a medium bowl. Add pudding mix and beat with whisk 30 seconds. Let stand until thickened. Gently stir in 2 cups of the Cool Whip until smooth. Layer ½ of the cake cubes, peaches and pudding mix in a 2 ½ quart serving bowl. Repeat layers. Chill for 1 hour. Top with remaining Cool Whip and serve. Preparation time: 20 minutes.

Cool Apple Pie
Kathy Lambrecht

1 - 6 ounce Graham cracker pie crust
1 - 21 ounce Comstock or Wilderness
More Fruit Cinnamon Apple Pie Filling
1 - 8 ounce Frozen whipped topping
1/2 teaspoon cinnamon
1/2 cup chopped nuts (optional)

In large bowl gently fold together whipped topping, apple pie filling, cinnamon and nuts. Spoon into pie crust mounding filling towards center. Cover with plastic wrap and freeze overnight. To serve - do not thaw. Preparation time: 15 minutes. 8 servings.

S'mores Bars
Eileen Dunning

¾ c. Butter or margarine, melted
3 c. Graham Cracker crumbs
1/3 c. sugar
1 c. milk chocolate chips
2 c. miniature marshmallows

Combine butter, crumbs, and sugar. Press half of mixture firmly into greased 13x9 inch pan. Sprinkle chocolate chips and marshmallows, then remaining crumb mixture; press down. Bake at 375 degrees for 10 minutes; press down firmly with pancake turner. Cool completely before cutting.

Spiced Pecans
Alice Hofmann

1 egg white
1 T. water
Combine egg white and water - beat until frothy (not stiff)
1 c. sugar
1 tsp salt
1 tsp cinnamon
In another bowl, combine (sift) the sugar, salt and cinnamon
1-lb. Pecan halves

Pour pecans into egg white, stir until well coated, then add sugar mixture. Spread on lightly greased cookie sheet (jellyroll pan works good). Bake at 300 degrees for 30-40 minutes, stirring every 15 minutes.

Noodle Pizza
Broad noodles, 2 large cups (5 ounces)
2 eggs, beaten
1 cup milk
Salt & pepper to taste
1 lb. Hamburger
1 cn. tomato sauce (8 ounces)
1 cup grated cheese
½ tsp. Oregano, if desired

Cook noodles according to directions on package. Drain noodles then mix with beaten eggs and milk. Pour into buttered tin, 9 x 13. Bake 10 minutes in preheated 400-degree oven. While noodles are baking, brown hamburger lightly in skillet. Pour off fat. Season to taste. Remove noodles from oven. Sprinkle cooked beef over noodles. Spread tomato sauce over meat. Cover all with grated cheese or cheese slices. Sprinkle with oregano and bake an additional 10 minutes or until heated and cheese nicely melted. Cut into squares and serve hot.

New England Clam Chowder
Brian Nowak

4 slices bacon or salt pork
½ cup finely chopped onion
4 medium potatoes, peeled, diced
1 Tbsp. All purpose flour
2 cans. (6 oz. each) minced clams with liquid
1 cup bottled clam juice
1 cup half-and-half
salt and pepper to taste
½ cup whipping cream, optional
2 Tbsp. Finely chopped parsley

1. In a large heavy saucepan or skillet, sauté bacon or pork until brown and crisp. Remove. Drain on paper towels. Dice or crumble. 2. In same skillet, sauté chopped onion and potatoes for a couple of minutes. Sprinkle with flour. 3. Add clam juice from cans and from bottle. Stir to combine. Bring to a boil. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes. 4. Add half-and-half and season to taste with salt and pepper. 5. Add minced clams. Heat until simmering. Do not boil. Add whipping cream, if used. Sprinkle with parsley and diced pork or bacon. Serve immediately. 3 Servings - calories 360; protein 13g; carbohydrates 35g; sodium 684mg; fat 19g; cholesterol 62mg

Helene's Paper Plate Dessert Recipe
Helene Yager

1 angel food cake (10 inches)
1 pkg (3-4 oz) instant lemon pudding
1 ½ cups cold milk
1 cup sour cream (8 oz)
1 can (21 oz.) cherry or strawberry pie filling

Tear cake into bite size pieces. Place in 13 x 9 pan. Combine pudding, milk, and sour cream. Beat until thickened. Spread over cake. Spoon pie filling on top. Chill until ready to serve.

Gail’s Cheesecake Recipe
Gail Heinzen

1 whole graham cracker, crushed, or 2 Tablespoons graham cracker crumbs, divided
1 pkg (4 serving size) JELLO lemon flavored sugar free gelatin
2/3 cup boiling water
1 cup 1% lowfat cottage cheese
1 8 oz cream cheese
2 Cups thawed Lite Cool Whip
1 Cup reduced calorie any flavor pie filling

Spray 8 or 9 inch spring form pan or 9 inch pie plate lightly with non-stick cooking spray. Sprinkle side with half of the graham cracker crumbs; reserve remaining crumbs for garnish. (If desired, all crumbs can be used in the pan and forget the garnish.) Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese product; cover. Blend at medium speed scraping down sides occasionally, about 2 minutes or until mixture is completely smooth. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle the reserved crumbs around outside edge. Chill until set, about 4 hours. When ready to serve, remove side of pan and top with pie filling.