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Old 04-10-2002, 02:33 PM   #1
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There were many great dishes at the Mystic Springs Motorhome Rally potluck dinner. I am always looking for new recipes, especially ones that work well at a potluck dinner. We discussed having a place on the forum to post the recipes...so here it is.

Please feel free to post any good recipe you have. This is open to all interested parties.
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Old 04-10-2002, 02:37 PM   #2
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Broccoli Casserole

Edie’s Broccoli Casserole

2 pkgs. frozen chopped broccoli
2 eggs - beaten
1 c. mayo
1 can cream of celery soup
1/2 c. canned milk
1 c. sharp cheddar, grated
1 t. Worcestershire sauce
salt & pepper to taste
Ritz crackers

Cook broccoli 5 to 10 minutes in very little water. Drain & cool. Mix all other ingredients together. Put broccoli and mixture into large casserole dish and mix. Crumble crackers over top, dot with butter, and bake 45 - 50 minutes at 350 degrees. (Note: the casserole will still jiggle some when it is done.)
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Old 04-11-2002, 07:13 AM   #3
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What I want to know is where Peter and Cindy got the AWESOME brisket. I would love to see if I can have some shipped in.

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Old 04-13-2002, 04:27 PM   #4
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PUMPKIN YAHOO

OKAY GIRLS, HERE IT IS!!!!

(2) 15 OZ. OR (1) 29 OZ. CAN OF SOLID PUMPKIN
1 1/2 CUPS SUGAR
1 TSP. SALT
2 TSP. CINNAMON
1 TSP. GROUND GINGER
1/2 TSP. GROUND CLOVES
4 EGGS
(1) 12 OZ. CAN EVAPORATED MILK
1 BOX WHITE CAKE MIX (THE CHEAPER THE BETTER)
1 12-14 OZ. BAG CHOPPED PECANS
1 CUP (2 STICKS) MELTED BUTTER

PREHEAT OVEN TO 350.
COMBINE SUGAR, SALT, CINNAMON, GINGER AND CLOVES
IN A SMALL BOWL. BEAT EGGS LIGHTLY IN A LARGE BOWL.
STIR IN PUMPKIN AND SUGAR/SPICE MIXTURE. GRADUALLY
ADD EVAPORATED MILK. POUR INTO "GLASS" PAN, 9X13
WORKS GOOD. COVER THE TOP OF THE PUMPKIN WITH
DRY CAKE MIX IN AN EVEN LAYER, THEN COVER CAKE MIX
WITH AN EVEN LAYER OF PECAN PIECES. POUR MELTED
BUTTER OVER THE PECANS. BAKE FOR 1 HOUR AT 350.
ENJOY!
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Old 12-23-2003, 06:50 PM   #5
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A Surprisingly Good Holiday Dessert

Cranberry Dish

1. One bag of cranberries --- Cook in 1 ˝ cup of water until they all pop, then remove from heat.

2. Stir in 3 cups of sugar, 2 small boxes of cherry jello, 1 to 4 cup of various nuts (optional, I use about three cups of walnuts or pecans) 1 #2 can of crushed pineapple with juice.

3. Stir all of this in together and chill over night in fridge.

4. TOPPING ---- Crumble one 8-ounce package of Philadelphia cream cheese into ˝ pint of whipping cream. Add one small (10 ounce) package miniature marshmallows.

5. Stir all of this and let set over night. Next morning, beat all of the topping mix with mixer and spread over top of cranberries.

Courtesy Glenda Fulkerson
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Old 12-23-2003, 10:08 PM   #6
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It seems American barbeque and Airstreams should go together somehow. To that end, please consider the Big Green Egg cooker. We have had ours for several years and it is an incredible machine. This is the one cooker which stands up to an Alaskan winter. It can grill steaks in 3 minutes at 1200F (at 20 below), or do a boston butt at 200F for 36 hours on one load of charcoal. They make a small cooker which seems conducive to TT's. Check out the BGE website at www.BGE.com and you may get hooked. The "cult" of we eggers is eerily familiar.......let's see; both are the best available, both are American made, both are kinda round, both are made by eccentric companies, both have lousy directions, both have cult followings, both have great web help forums.......
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Old 12-23-2003, 10:53 PM   #7
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Hey frozen...

FYI...I think something's wrong with your link, that one doesn't have anything to do with cooking...sorry!

Try this instead

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Old 12-23-2003, 10:55 PM   #8
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I think the link should be http://biggreenegg.com/
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Old 12-23-2003, 10:57 PM   #9
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Thanks Edie....I found it above

Shari
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Old 12-24-2003, 10:16 AM   #10
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Bonfire Baked Beans

Equipment:

1 - Well-seasoned Cast Iron or Heavy Cast Aluminum Dutch Oven (8 Quart or Larger)
1 - Roll Heavy Duty Aluminum Foil
1 - Dutch Oven Lifting "Wrench"
5 - Pounds Charcoal Briquets
2 - Long-Handled Serving Spoons

Ingredients:

1.5 - - Pounds Hickory Smoked Bacon
1 - - Pound Can Brown Sugar Process Baked Beans (Drained)
1 - - Pound Can Bar-B-Que Process Baked Beans (Drained)
1 - - Pound Can "Tomato" Process Bakes Beans (Campbell's or equivalent) <Drained>
1 - - Medium Yello Onion (Finely Chopped)
2 - - Cloves Garlic (Minced)
1 - - Large Bottle Bacos
1 - - Can French's French Fried Onions
1 - - Can Dry Process Mustard
1 - - Bottle Brook's Catsup
1 - - Bottle Honey DiJon Mustard
1 - - Bottle Worcestershire Sauce
1 - - Bottle Balsamic Vinegar
2 - - 6 Ounce Cans Contadina Tomato Paste
2 - - 6 Ounce Cans Contadina Tomato Sauce
1 - - Pound Light Brown Sugar
1 - - Bottle (Sweet) Sorghum Molasses
** - Salt and Pepper to Taste

Directions:

Preparation of Dutch Oven:

Spray interior of dutch oven as well as inside surface of lid with Pam or similar cooking spray. Then line dutch oven with bacon strips allowing the bacon strips to overhang the edges of the pot - - they will be folded over to meet in the middle of the dutch oven in the end. The bacon should cover in excess of 90% of the dutch oven surface.

Preparation of the Beans:

In a large mixing bowl combine the processed baked beans that have been drained. To the beans, add the onion, garlic, 3/4 bottle of Bacos, 1.5 teaspoons Dry Process Mustard, 3/4 cup Brook's Catsup, 3/4 cup Honey DiJon Mustard, 3 to 4 Tablespoons Worcestershire Sauce, 2 6-Ounce cans Contadina Tomato Paste, 2 6-Ounce cans Contadina Tomato Sauce, 3/4 cup Light Brown Sugar (firmly packed), 3/4 cup sweet Sorghum Molasses, 3 Tablespoons of Balsamic Vinegar, salt and pepper to taste. Carefully mix all of the above ingredients together and when well blended dump into the prepared Dutch Oven.

Top the above mixture with the remaining Bacos and all of the French's French Fried Onions. Fold over the ends of the bacon strips. Seal the top of the dutch oven with the heavy duty aluminum foil.

Bake in either of the following methods:

Bonfire method: In a well-established camp fire, place the dutch oven in the hot coals at the edge of the fire - - allow to bake for 2 to 3 hours (until hot and bubbly) - - being sure to turn the dutch oven 1/2 revolution about once every 30 minutes.

Charcoal method: Place about three pounds of charcoal briquets in a circle slightly larger than the base of the dutch oven. Allow the coals to burn until they are about 50% light gray, then place the dutch oven on top of the coals. If the dutch oven has a "baker lid", a fire scoop can be used to carefully add a single layer of hot coals to the lid of the dutch oven. Allow to bake for 2 to 3 hours (until hot and bubbly).

This dish may be prepared in a standard oven, but it seems to loose something in the translation.

I have been preparing this dish for potlucks for more than a decade. It is VERY rich and we never speak of cholesterol where this dish is discussed. The original dish upon which I based this reipe called for three kinds of dried beans with the normal pre-soaking and related preparation - - I have preferred using the canned beans as it significantly simplies the preparation and presentation of the dish.

Kevin
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Old 02-22-2004, 02:39 PM   #11
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I stumbled across this Site while surfing and felt this the appropriate thread to post it in.

More recipes than you'll care to read through.
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Old 02-22-2004, 04:35 PM   #12
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Campsite Ratatouille and Fire in the Hole Chili

Ratatouille: this is a great way to use up those garden veggies you just can't leave to rot while you are gone on vacation, usually used the first few days in camp!
Ingredients:
* Whatever home grown vegetables are "almost ready" just before you leave, such as tomatoes, zucchini, yellow squash, green and red peppers, and onions. (Any amount, any combinations) If you have them on hand, toss in some mushrooms.
* Olive oil and seasonings such as garlic (lots), salt, pepper
Directions: Chop/slice all veggies. Add to heated olive oil in your favorite everyday pan or camp skillet and quickly stir fry. Add tomatoes last to avoid overcooking. (We like our veggies with a little crunch.) Season to taste --there's never too much garlic! This will keep in the refrig for a second day and taste even better. Enjoy your veggies from home while on the road!

Chili: some like it hot! Ours ALWAYS has chili beans.
Ingredients:
* 2-3 pounds ground chuck; 2 large cans Bush's (or SOB) chili beans with sauce, medium to hot; one large onion, chopped; one large green pepper, chopped; hot pepper or Tabasco-added only if YOU like it. We think the Rotel takes care of this.
* Olive oil for sauteing onions, peppers and seasoning to taste such as salt, pepper, garlic, Williams Chili Seasoning envelope.
* 1 can Rotel, original
Directions: Chop onion and pepper, saute in oil in favorite skillet or iron kettle until softened. Pour off oil. Add ground chuck to brown. Pour off accumulated fat. Add beans, Rotel, seasonings. Simmer until it smells so good you know it's time to eat! Serve with sour cream and shredded cheddar cheese. some crackers or corn chips, and cold beer or ice-cold milk to wash it down!
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Old 05-24-2004, 10:28 AM   #13
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Region 3 2004 - Grill Cooking Recipies

Jenny Bothman of the Carolina Coastal Unit conducted a class/demonstration at the Region 3 Rally last week, titled "Cooking on the George Foreman Grill."

Some of the recipes were Jenny's originals; others were traditional recipes she modified (if necessary) to work on the grill. The great thing about using the grill while 'Streaming is that you can set it on a table outside your coach and keep the heat and odors outside.

The turnout was so large and the samples so delicious, that I volunteered to post the recipes here for those who didn't get a printed copy. I am going to put each recipe in a separate post to make it easier to locate a favorite recipe.
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Old 05-24-2004, 10:35 AM   #14
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Quick Quesadillas

from Jenny Bothman's seminar - "Cooking on the George Foreman Grill"


Flour tortillas
Shredded cheese
Diced cooked meat
Butter
Black olives, onions, tomatoes, etc.

Butter a tortilla and place butter side down onto the griddle. Layer cheese, meat and any other ingredients, end with a layer of cheese and top with another buttered tortilla. Cook until light brown, garnish with sour cream and salsa.
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