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Old 09-23-2007, 05:01 PM   #15
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cute kitchen pix!

Oh Uwe, that little kitchen is sooooo cute. I can't wait to get an airstream and hit the road! (We're already planning a trip this Christmas, talk about counting your eggs before they're hatched, but I guess a little dreaming never hurt anyone.) I like the little thingy the kitchen spoons are in too.

To those of you who are able to cook with anything that happens to be on hand, I envy you. At 37 I've been cooking pretty seriously for 20 years and I'm still stopped cold with a bunch of ingredients and no recipes. I end up making quesadillas and omlettes a lot! At home my favorite pantry meal is pasta with tuna & tomato sauce, but I'm not sure boiling a gallon or so of water would be the best thing to do in a little trailer kitchen. Oh, and all those pots and no dishwasher just stops me cold. I'm so spoiled!!!

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Old 09-23-2007, 05:04 PM   #16
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LV - That clam bake is makeing my mouth water. I grew up on the East coast and the seafood is the one thing I do miss. If I could only find some seaweed here in Phoenix.



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Old 09-23-2007, 05:08 PM   #17
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The clam bake does look yummy

That clam bake looks fabulous! I'm not sure bonfires are allowed on the beach in So Cal otherwise I'd run out there right now and try it out. Thanks for the instructions!

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Old 09-23-2007, 05:33 PM   #18
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Originally Posted by azflycaster
If I could only find some seaweed here in Phoenix.
I'll fedex some to you...
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Old 09-23-2007, 05:38 PM   #19
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Seaweed and Phoenix, yes, that is a conundrum.

Have spent time in Las Vegas...tumbleweed and seaweed are worlds apart.
Maybe you could order it from Maine, we share the coastline, same salt waters.

Love vintage, love food and cooking, love life,

Good luck in your quest, if all else fails, you can always come to the Maritimes. Have a good day!
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Old 09-25-2007, 07:09 PM   #20
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Hey all you cooks, where are the recipes??

OK, I admit the clam-bake may be too labour intensive, and exclusive to certain geographical areas. My apologies, my intent was solely to start a recipe forum.

Humbly, submitting this recipe for microwave cooking:


1/4 cup butter
1/2 teaspoon dry mustard
1 1/2 tablespoons parsley
2 teaspoons lemon juice
1/2 teaspoon garlic powder
1 pound fish fillets, cut in serving pieces (I prefer haddock, frozen works too)

In a 10 in. glass baking dish, melt butter. Add dry mustard, parsley, lemon juice and garlic powder; stir until blended. Coat fish in sauce and arrange around dish. Cover with wax paper and cook according to your Microwave guide (old recipe....original instructions were 5-6 minutes on high, rotate dish once, let stand 5 mins. before serving).

Kevan is my son, now 23 and living on his own. When he was 6/7 years old, he came home from school and told me I needed to give him a recipe for a cookbook the school was printing to raise funds. I suggested chocolate chip cookies etc. Kev was very adamant, he wanted the fish dish recipe. Took me totally by surprise. I named the recipe "Kevans Favorite Fish Dish" submitted it as such, was published under that name and so it will be until the end of time.

Very tasty, hope you enjoy it.

P.S I don't measure anymore and add pepper etc. etc.

New recipe for microwave
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Old 09-25-2007, 10:45 PM   #21
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White Chicken Chili

Here's a favorite of ours....

1 crushed garlic clove (more if you like garlic)
1/2 cup chopped onion
2 chicken breast (cut up into bite size pieces)
2 cups chicken broth
2 tsp. cumin
1Tbls. lemon juice
1 tsp. lemon pepper
2 cans corn
4 oz diced green chiles
1 can white beans (undrained)
1 can garbonzo beans (undrained)
Sour cream
Shredded jalepeno cheese

Put chicken, broth, and all other ingredients in a pot. Except sour cream and cheese. Bring to a boil for 30 minutes. Scoop out into bowls and garnish with sour cream, and cheese. Make sure to pick up your favorite bread/or bake some. We like potato rolls from Fred's.
I usually double this recipe at home for left overs. Or if you have company.
My friends love it. We make it every year on Halloween for the parents and kids. It's our most requested meal. ENJOY!!!
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Old 09-26-2007, 01:06 AM   #22
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have you seen "sherri's cookbook"?

this should keep you busy!

Originally Posted by fonseca
Dear fellow campers,

I really like to cook and when I go camping with my family I really look forward to camp cooking. It's a lot more challenging than cooking at home, which is one reason why I like it. The other reason is that dining in the great outdoors is just, well, great! What's better than that first cup of coffee on a chilly morning or hot dogs cooked on sticks over a bonfire? Being that many of the recipes and cookbooks that I rely on at home don't really work in the tiny kitchen of a trailer I have spent some time searching for good camp cookbooks, dutch oven cookbooks or regular cookbooks filled with recipes that are useful in the narrow confines of a trailer kitchen. What are your favorites? I would love to add to my collection.

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Old 09-26-2007, 07:32 AM   #23
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Sherri's Cookbook

Not sure how I missed that thread, what a touching tribute. Cancer touches so many peoples lives. Our oldes daughter got us walking in the Susan G. Komen breast cancer walk for her dance teacher in school several years ago, its next month in Houston. Why is that thread closed? We would love to have a copy if it is still available so we can share as well.
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Old 09-26-2007, 07:38 AM   #24
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One Pot. Many Uses.

One pot many uses. The Wear-Ever Chicken Bucket may be worth adding to your Airstream cooking pots. First of all it is light and has many different uses for cooking from pasta to Pressure Frying Chicken. This thing is simple, and makes cooking easy and faster. It works great on a gas stove. A big plus also is that it matches your Airstream. We have even cooked pot roast in this thing by using it as a pressure cooker. Chicken fried steak, steamed vegetables, rice, French fries, and stew. But our favorite is the pressure friend chicken.

Start by picking up cut chicken pieces from your stop by Wal-Mart along your trip. We soak the chicken in water with salt, hot sauce, lemon juice, and Daleís seasoning, along with anything you might like. Let it soak for at least an hour or up to 24 hours if you like. While it soaks heat the oil to 350. After the chicken has soaked long enough, take it out and pat it dry. From there dip it in an egg wash made of some milk mixed with an egg. Take the dipped chicken pieces and drop in seasoned flour to coat. The flour mix can be simple from flour with some salt and pepper, to other things added. We also add garlic powder, onion power, season salt, and some ground sage. Let the pieces sit for a few minutes to dry a bit, the repeat the dipping process. Drop them in the hot oil for a few minutes until the chicken coating starts to brown, place and lock the pressure lid in position, and bring to high pressure, turn the heat down low. After cooking for 12 minutes or so, remove from the heat, release the pressure, remove the lid, and take out your perfect chicken. Donít try to cook too many pieces at onetime, I normally cook three to four pieces at once, depending on their size. It took me about 3 cooking runs to work out a method right for me. If cooking for a lot of people, slightly undercook the chicken, and place it in the oven to finish, while more batches are made. Do not try this with a standard pressure cooker it is not safe. The chicken bucket by Wear-Ever is designed for low pressure frying which locks in the flavor just like KFC. Serve with mashed potatoes, corn on the cob, and biscuits.

Nice thing about using something like this is it saves a lot of time. The results are really good, and it has multiple uses beyond the frying of chicken. These can be found on Ebay, but I suggest buying the 6-quart model over the 4 quart one. Keep in mind these pots are not safe if you do not follow the instructions. However if you have ever used a pressure cooker you know they are awesome, this is just an upgrade to those with a safety bar across the top. Our chicken bucket goes on trips with use and in time I will pick up another one to leave in the Airstream. We paid about $15.00 for ours in new condition. The seals can be replaced at many hardware stores. This is old school cooking, good food for your Airstream trip.
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Old 09-26-2007, 07:39 AM   #25
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My son found this Dutch Oven Delight on the net, works well in the oven also.

Hot Fudge Pudding Cake
Recipe from Leonora Burton
8" Dutch Oven (doubling it works well in a 12" DO)
Serves 8

3/4 cup sugar
1 cup all-purpose flour
3 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup melted butter
1-1/3 teaspoon vanilla extract

3/4 cup sugar
1/2 cup brown sugar
4 tablespoons cocoa
1-1/4 cups hot water

In a bowl stir tog together 3/4 cup sugar, 1 cup all-purpose flour,
3 tablespoons cocoa, 2 teaspoons baking powder, and 1/4 teaspoon
salt. Stir in 1/2 cup milk, 1/3 cup melted butter, and 1-1/2 teaspoon
vanilla extract: beat until smooth. Pour batter into an ungreased
8" Duch Oven.

In the same bowl, stir together 3/4 cup sugar, 1/2 cup brown sugar,
and 4 tablespoons cocoa: Sprinkle evenly over batter. Pour 1- 1/4
cups hot water over the top; Do Not Stir!. Bake with 6 charcoal briquettes on the bottom and 12 on top for 35 - 40 minutes or until the center is almost set. Let it stand for 15 minutes. spoon into dessert bowls, spooning sauce from bottom of the Dutch Oven over the top. Garnish with Whipped topping if desired. Vanilla Ice Cream is to die for.

If your using a 12" DO (doubled the recipe) it is 10 briquttes under and 16 on top, same amount of time.
If your cooking in the oven 350 degrees.

The last time I cooked it (12" doubled) it still only served 8, but then again
nobody moved for at least an hour after eating it.

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Old 09-26-2007, 07:53 AM   #26
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Smile Great thread thanks for all the fun recipes!

Has anyone tried the cookbook by the National Museum of Forest Service History called Camp Cooking 100 years? I just found it at the library and it looks good with dutch oven recipes and super vintage camping photos...
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Old 09-26-2007, 08:46 AM   #27
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Do any of you love "loose meat" sandwiches, especially those found at Maid Rite franchises? Here is a close replication (found in "Top Secret Recipes") that our family loves. It freezes well, and is great to tuck into quart baggies to take along for quick lunches on your camping trips. Serve on warm buns with chopped onion, yellow mustard and dill pickle slices.

1 pound hamburger--while browning, stir and separate until the meat crumbs are as small as possible. A potato masher works well for this.
Pour off accumulated fat.
Add 1 cup water, 1/4 cup beef broth, and dash of salt when all the pink is gone from the meat. Stir occasionally.
Simmer the mixture uncovered for one hour until all the broth and beef flavor is absorbed by the meat.
Pile 1/2 cup firmly packed meat onto the warm bun, add on the onion, mustard, and dill pickle to taste and dig in. Messy and delicious!

Why spend an hour preparing only one pound's worth of sandwich? I quadruple this, start with four pounds of ground meat, 4 cups of water, and a full can of beef broth. This give us plenty to enjoy fresh and some to freeze for take-alongs. Best when garnished with fresh salt or mountain air, abundant sunshine, rustic picnic table surrounded by family and friends, swooping gulls or chattering birds, and lots of kids running around. ~G
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Old 09-26-2007, 08:46 AM   #28
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More cookbooks

Hi Tin Sista,

I have also seen "Camp Cooking" on line and in a store. I wish my local library had one. I wonder if anyone else owns it and has cooked from it. It looks really good and last time I checked it out on Amazon it had gotten really good reviews. It helps that it's filled with vintage camping photos and it's got a cute (and practical) spiral wire binding.

Thanks for all the recipes everyone! Kevan's favorite fish dish looks good and really easy too. Does it make the trailer smell fishy when you make it though? I've never actually cooked fish on a camping trip before, though I make fish pretty frequently at home.

One of my favorite camping recipes is one for fish baked in foil with a sort of curried couscous base. I found the recipe in a cookbook is called "Campfire cuisine", and although the type is a little hard to read the recipes I've tried so far have all been great! You can check out the book and the recipe for the fish by clicking this hotlink;
Campfire Cuisine: Home

I'll post one of my own recipes here as soon as I have time! Thanks for all the great responses and keep them coming!


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