The Campout food was so good 
that people asked for recipes.  Others volunteered to send a favorite.
Do you have one to contribute too?  Contribute here.
 
From Marilyn Evans Howard 2002:
This is how I usually make the spaghetti sauce.  I didn't have the sausage in it 
at the coast.  It also depends on how much spaghetti you want to make.  What I
made there is usually what I have to make when I am cooking for the kids
because they scarf it up & then take home the leftovers.  So for two - I
don't have a clue. here goes. 
IN A CROCK Pot Spaghetti
1 lb of very lean ground beef
1 lb of sweet Italian sausage
(Cook these in the crock pot until brown or prebrown them in a separate pan)
then add everything else & cook all day if you want
1 small onion diced
2-4 cloves of garlic (minced) depends on how much you like garlic
2-3 bay leaves
2-3 tablespoons of Italian seasoning
1 tsp ea. thyme, rosemary, oregano, basil, salt & pepper
1-2 of the very large cans of tomato sauce
1-2 small cans of tomato paste


This isn't from the campout, but Jeralyn Schnell Dykstra brought it to another event. 2003
Pear/Zucchini Bread
1 C. peeled & chopped pears, 2 C. shredded zuchinni, 
1 C. white sugar, 1 C. Brown sugar, 3 beaten eggs, 
1 C. vegetable oil, 1 T. vanilla, 2 C. all purpose flour, 
1 C. whole wheat flour, 2 tsp. pumpkin pie spice (or comparable spices), 
1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt, 
1/2 - 1 C. chopped nuts (walnuts or pecans).
Pour batter into 2 large or 3 smaller greased loaf pans and bake at 350 degrees 
for 45-65 minutes depending on size of pans.  
Really small pans take only about 35 minutes or so.  (I used 3 small bread loaf pans)

I cut back on the brown sugar (2/3 cup) and on the oil.  
I used about 1/2 C. oil mixed into 1/2 C. applesauce as a substitute.  
This cuts back on the fat but still makes a moist bread or cake.  

    

From Sue (Don) Enright 2002:

Hot Artichoke Dip    

2 jars marinated artichoke hearts (6 oz. each)
1 pkg frozen chopped spinach, thawed & drained
1 pressed garlic clove
1/2 c. sour cream
1/2 c mayo
3/4 c grated parmesan cheese

Drain and coarsely chop artichoke hearts.  Mix with remaining ingredients.  Bake in preheated oven 375 deg for 20-25 min. 
Can be served cold but really good hot.

Don is still looking for his salsa recipe.  He'll send it when he finds it. 


From Nancy Fent Prociw  2003:

MARINATED CARROTS
1 can tomato soup (don't dilute)
2lbs. carrots - sliced thin and boiled for only 5 minutes
3/4 cup white vinegar
1/2 cup salad oil
1 cup sugar
1 tsp. salt
1 tsp. dry mustard
       Warm and blend until sugar melts
 
1 large onion
1 large green pepper
         dice
 
Combine all and let sit 24 hours in refrig.   Keeps for over a week.  

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From Judy Feiereisen  another MARINATED CARROTS   (2009)

2# carrots, peeled, cut in 1 inch pieces.  Cook in salted water until barely tender.  Drain and cool.
 
Mix:  1 can undiluted tomato soup, 1 cup sugar, 1/2 cup oil, 3/4 cup vinegar (I use cider vinegar),
1 Tblspn prepared mustard, 1 Tblspn Worchestershire sauce.  Mix and heat (dissolves sugar). 

Cool.  Add 1/2 cup chopped onion, 1/2 cup chopped green pepper. 

 
Mix all together and marinate 24 hours (I only had four hours at the campout) 
Keeps indefinitely in the refrigerator.

 


From Edna Stoneburner Jones  2002

Broccoli Salad
 
4 cups broccoli  (break heads into small flowerets)
12 strips of bacon.....cook crisp and crumble
1 red onion chopped
1/2 cup shredded cheddar cheese..
mix well
 
dressing:
1 cup mayonnaise
1/4 - 1/2 cup sugar...I use 9 packets of sweet n low for diabetics..
3 to 4 tablespoons of Rice vinegar
 
mix thoroughly and serve...
Dick calls this his (Candy) and he hated broccoli before!!

Jan Fochtman Hinrich sent this one.  She adds "This is a recipe that people may enjoy having at this busy time of the year. 
They must use butter or margarine that has a lot of fat.  The low fat ones do not work.  I found out the hard way.  It is very tasty"  2002

Microwave Chocolate Fudge                  Yield:  64 1 pieces

 1 stick butter  
 3 tbs. Cocoa
 1 pound powdered sugar
 4 tbs. Milk
 1 tsp. Vanilla
  cup pecans, chopped
 1 cup miniature marshmallows 

Melt butter and cocoa in a Microwave for 2 minutes.  
Stir in the powdered sugar and milk.  
Cook in a Microwave for 30 seconds.  
Stir in the vanilla and pecans and cook in a Microwave for 30 seconds.  
Stir in the marshmallows until dissolved.  
Pour in a buttered 8x8x2 pan and place in the refrigerator for 30 minutes.  Cut into 1 squares.


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