Reply
 
Thread Tools Search this Thread Display Modes
 
Old 01-24-2004, 12:16 AM   #1
Rivet Master<br><img src="/ugala/forums/images/5rivet.gif">
 
CanoeStream's Avatar

 
2006 25' Safari FB SE
St. Cloud , Minnesota
Join Date: Aug 2003
Posts: 13,279
Images: 19
Blog Entries: 3
Potluck Successes

Have anything that has really clicked with dishes you have shared? It's hard to experience that over the internet, but your words and recipes would be welcome!!
__________________

__________________
Bob

5 meter Langford Nahanni

CanoeStream is offline   Reply With Quote
Old 01-24-2004, 12:19 AM   #2
Rivet Master<br><img src="/ugala/forums/images/5rivet.gif">
 
CanoeStream's Avatar

 
2006 25' Safari FB SE
St. Cloud , Minnesota
Join Date: Aug 2003
Posts: 13,279
Images: 19
Blog Entries: 3
Texas Caviar

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cans black eyed peas, canned -- rinsed and drain
1 Can Hominy, Canned -- drained
2 Whole tomatoes, seeded -- chopped small
4 green onion -- chopped
1 green pepper -- seeded and chopped
1 jalapeno -- seeded and chopped
2 Cloves garlic -- minced
1/2 Cup white onions -- chopped
1/2 Cup parsley or cilantro -- chopped fine
1/2 Cup "Pace" picante sauce, medium
1/2 Cup clear vinaigrette salad dressing

1 1/2 Bag taco chips

Include minimal liquid from black eyed peas, hominy, tomato seeds, etc. Chop ingredients approx same size as black eyed peas & hominy. Toss all except dressing until well mixed. Pour vinaigrette over and let stand in fridge or cooler for 2 hours (or overnight). Serve with sturdy corn chips.

- - - - - - - - - - - - - - - - - -

NOTES : Jalapeno's can be doubled and hardly noticed. This is not a spicy dish unless you really stomp on it.
__________________

__________________
Bob

5 meter Langford Nahanni

CanoeStream is offline   Reply With Quote
Old 01-24-2004, 08:44 AM   #3
Rivet Master
 
Pahaska's Avatar
 
2014 Interstate Ext. Coach
Hays County , Texas
Join Date: Jun 2002
Posts: 5,819
Images: 3
For a winter potluck

I tried this at the Blanco Forum Rally and the pan was totally emptied.

One large and one small can of sauerkrout.
1 1/2# of German sausage cut in about 1" lengths.
Salt, pepper, and a few dashes of Tabasco sauce.

Cook sausage in water till done, drain, add sauerkraut and seasonings.

Cover and cook for an hour or more, stirring once in a while to spread the sausage flavor.

I had a lot of appreciative comments afterward.
__________________
John W. Irwin
2014.5 Touring Coach, "Sabre-Dog IV"
WBCCI #9632
Pahaska is offline   Reply With Quote
Old 01-24-2004, 09:45 AM   #4
nds
3 Rivet Member
 
Join Date: Jun 2003
Posts: 240
Pahaska, we do a similar dish. Only, we use kabalsa (cut up) that we brown in a pan first, then put in a dutch oven mixed with a large jar of sauerkrout, topped with peeled potato's and allowed to simmer slowly. When the potato's are done, dig in!
__________________
nds is offline   Reply With Quote
Old 01-24-2004, 10:35 AM   #5
Aluminut
 
Silvertwinkie's Avatar
 
2004 25' Safari
. , Illinois
Join Date: Feb 2003
Posts: 10,334
You all are NOT helping with this cabin fever thing........

The idea of potluck and hobo is really making me want spring to arrive.... not to mention if we start whipping these dishes up, we won't fit through the Airstream door when spring does arrive....thanks for the recipies! I'll have to see what Brandi has to share....she blows my abilities away!
__________________
Computers manufactured by companies such as IBM, Compaq and millions of others are by far the most popular with about 70 million machines in use worldwide. Macintosh fans note that cockroaches are far more numerous than humans and that numbers alone do not denote a higher life form. -NY Times 11/91
Silvertwinkie is offline   Reply With Quote
Old 01-24-2004, 10:41 AM   #6
Rivet Master
 
Davydd's Avatar
 
Tonka Bay
Join Date: Aug 2003
Posts: 767
Images: 13
Bob,

Thanks for the Texas Caviar recipe. It is my turn to cook this weekend. Spaghetti last night. Tonight it was going to be Burgoo stew or pizza. I don't have a wide palette of recipes.
__________________
Davydd
2015 Sprinter Class B Camper Van
(Former 1971 vintage Airstream Owner)
Davydd is offline   Reply With Quote
Old 01-24-2004, 12:11 PM   #7
Moderator Emeritus
 
overlander64's Avatar
 
1964 26' Overlander
1978 Argosy Minuet 6.0 Metre
Anna , Illinois
Join Date: Sep 2002
Posts: 5,396
Images: 183
Send a message via Yahoo to overlander64
Potluck Successes

Bonfire Baked Beans is a potluck dish that I have been preparing for over a decade when attending campout and cookout potlucks. They are very rich with quick and easy preparation (once the necessary equipment has been acquired).

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 simplifies the preparation and presentation of the dish.

Kevin
__________________
Kevin D. Allen
WBCCI (Lifetime Member)/VAC/Free Wheelers #6359
AIR #827
1964 Overlander International/1999 GMC K2500 Suburban (7400 VORTEC/4.11 Differentials)
1978 Argosy Minuet 6.0 Metre/1975 Cadillac Eldorado Convertible (8.2 Liter V8/2.70 Final Drive)
overlander64 is offline   Reply With Quote
Old 01-24-2004, 06:05 PM   #8
Rivet Master
 
Davydd's Avatar
 
Tonka Bay
Join Date: Aug 2003
Posts: 767
Images: 13
I Prepared the Texas Caviar

I say prepare since there is nothing to cook. I thought this would be easy but in succession, SuperTarget, Rainbow Foods and Byerlys did not have canned hominy or blackeyed peas. I was just about to decide to substitute black beans and corn when I pulled into a Cub grocery store on one last try. Low and behold they had both.

It's a good thing I chose this rather than cook something. My wife has the weekend home care nurse watch and has to work late until 9 PM tonight because of a hospital admit. Normally she would get to come home at a normal time and only be on call on the rest of the evening.
__________________
Davydd
2015 Sprinter Class B Camper Van
(Former 1971 vintage Airstream Owner)
Davydd is offline   Reply With Quote
Old 01-24-2004, 06:18 PM   #9
Well Preserved

 
1993 21' Sovereign
Colfax , North Carolina
Join Date: Jun 2003
Posts: 20,190
I'll bite...

Quote:
Originally posted by Davydd
Bob,

Thanks for the Texas Caviar recipe. It is my turn to cook this weekend. Spaghetti last night. Tonight it was going to be Burgoo stew or pizza. I don't have a wide palette of recipes.
Okay, my curiosity has the best of me. What is Burgoo stew?
(I shudder to think)...
Terry
__________________
Meddle not in the affairs of dragons, for you are crunchy, and taste good with ketchup.
Terry
overlander63 is offline   Reply With Quote
Old 01-24-2004, 06:39 PM   #10
Rivet Master
 
Davydd's Avatar
 
Tonka Bay
Join Date: Aug 2003
Posts: 767
Images: 13
Kentucky Burgoo = Mulligan Stew

It is just a stew with just about anything you can find to throw in. I believe there is a posted recipe by another member here. A search on Burgoo would find it. Typically it can be any kind of meat from squirrel to chicken along with tomatoes, potatoes lima beans, red peppers, green peppers, onions, carrots, celery, corn and seasoning. Best served with corn bread.
__________________
Davydd
2015 Sprinter Class B Camper Van
(Former 1971 vintage Airstream Owner)
Davydd is offline   Reply With Quote
Old 01-24-2004, 06:51 PM   #11
Rivet Master<br><img src="/ugala/forums/images/5rivet.gif">
 
CanoeStream's Avatar

 
2006 25' Safari FB SE
St. Cloud , Minnesota
Join Date: Aug 2003
Posts: 13,279
Images: 19
Blog Entries: 3
Terry -- There's a link with a recipe on the latest post in Regional Food Specialties. See it in the Kentucky bit...
__________________
Bob

5 meter Langford Nahanni

CanoeStream is offline   Reply With Quote
Old 01-26-2004, 10:57 AM   #12
Rivet Master<br><img src="/ugala/forums/images/5rivet.gif">
 
CanoeStream's Avatar

 
2006 25' Safari FB SE
St. Cloud , Minnesota
Join Date: Aug 2003
Posts: 13,279
Images: 19
Blog Entries: 3
This seems appropriate today:

I grew up in Texas, Ohio and France (dad in the USAF). My mom served this in each of these locations -- though only rarely in San Antonio and Bryan...

SNOW ICE CREAM

3 cups loose clean snow
2 tbsps. milk
1/4 cup sugar
1 tsp. vanilla extract

Mix all the ingredients and sample the result. Add more sugar and vanilla extract to taste.
__________________
Bob

5 meter Langford Nahanni

CanoeStream is offline   Reply With Quote
Old 02-18-2004, 08:32 PM   #13
Rivet Master
 
mandolindave's Avatar
 
Join Date: Jan 2004
Posts: 2,115
Images: 4
My default menu is ....Jambalaya

I freeze it, it helps keep the other food cold, and when I need it
I boil water for the rice and heat up the Jambalaya.

1) 14 oz can of stewed tomatoes
1/2 lb cooked chicken ( leftover ?)
1/2 lb cooked shrimp ( add last )
1) onion ( sauteed )
1) green or hot pepper ( sauteed )
3) celery stalks ( sauteed )
1) can of chicken broth
1) lb of Keilbossi( -2 pts spelling ) or Andoile sausage(sauteed)
Some tabasco
Some Garlic
Some Worcestershire sauce (I can't believe I spelled it )
2) cups uncooked rice ( cooked ) add shortly before eating
__________________
mandolindave is offline   Reply With Quote
Old 02-18-2004, 10:23 PM   #14
Site Team
 
Janet H's Avatar

 
1964 26' Overlander
1964 19' Globetrotter
Eastern , Washington
Join Date: Aug 2003
Posts: 12,445
Images: 90
Re: Potluck Successes

Quote:
Originally posted by Canoe stream
Have anything that has really clicked with dishes you have shared?
Beer - lots of it.
__________________

__________________
1964 Overlander | '08 Touareg V6
Current Project: 1964 Globetrotter

.
Let's have a polishing party: I'll supply the trailer and buffing supplies. BYOB (bring your own buffer)

AirForums Custom Search
Janet H is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



Virginia Campgrounds

Reviews provided by




Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -6. The time now is 12:49 PM.


Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.

Airstream is a registered trademark of Airstream Inc. All rights reserved. Airstream trademark used under license to Social Knowledge LLC.