C Favorite recipes for C abin ookin’ · SG 6 C Favorite recipes for amp & C abin ookin’...seasoned with a pinch of story Mail recipes to Camp & Cabin Cookin’, Nature Friend,

SG 6

Favorite recipes for

C amp & C abin C ookin’ ...seasoned with a pinch of story

M a i l r e c i p e s t o C a m p & C a b i n C o o k i n ’ , N a t u r e F r i e n d , 4 2 5 3 W o o d c o c k L n , D a y t o n , V A 2 2 8 2 1

Apple Pie Bars—Submitted by Eldora Kuhns, Bloomfield, IA

Crust: 2½ c flour 1 c shortening ¾ tsp salt 1 egg, separated

Glaze: 2 c powdered sugar 1 T butter 1 tsp vanilla 2-3 T milk

Mix flour, shortening, and salt with pastry blender. Separate egg; put yolk in a cup

and add enough milk to make 2/ 3 cup liquid. Beat a little bit. Add egg mixture to flour mixture. Mix well.

Cover dough with plastic wrap, and set it in the refrigerator to chill while you prepare the apples.

Peel and slice 4 cups apples. Mix together well: 1 1/ 3 cups sugar, ¼ teaspoon

cinnamon, and 2 tablespoons flour. Combine this mixture with the apple slices and stir together well.

Roll out ½ of pastry and place in a 10” x 15” cookie sheet with sides. (Rolling on parchment or waxed paper will make it easier to transfer the crust to the pan.) Put apple mixture into crust.

Roll out remaining dough and place on top. Pinch edges to seal. Bake at 375° until golden brown, about 25 minutes.

Cool slightly. Beat together glaze ingredients and spread over bars. Very good!

Campfire BiscuitsThese are a favorite of our family. We like to go camping with my

uncle’s family each year, and this is something we usually have along!

—Submitted by Eldora Kuhns, Bloomfield, IA

• Several cans of jumbo biscuits. Keep in cooler near cold packs until use.

• Strawberry jam, or your favorite jam• Whipped topping

Grill biscuits. Spread with jam and top with whipped topping.

Editor’s note: Last evening we grilled these biscuits over a fire so we

could photograph them to illustrate this recipe. They were scrumptious!

To me, these biscuits made a roasted marshmallow look anemic. One

boy commented that we should take these on every picnic. Small recipe,

but big results. Figure on everyone taking several of these.

SG 7E - m a i l t o r e c i p e @ N a t u r e F r i e n d M a g a z i n e . c o m . S e a s o n w i t h a p i n c h o f s t o r y . P h o t o s w e l c o m e .

Pumpkin Dip—Submitted by Elizabeth Ann Shenk, Dayton, VA

6 oz cream cheese, softened ½ c brown sugar ½ c cooked, pureed pumpkin 2 tsp honey or maple syrup ½ tsp cinnamon

Beat cream cheese and brown sugar together until well blended. Add pumpkin, honey or syrup,

and cinnamon. Beat until smooth. Use as a dip for fruits, or cookies such as ginger snaps or vanilla wafers.

Country Apple Crisp—Submitted by Hannah Lang, Brussels, WI

8 c peeled, sliced apples 1 c brown sugar 1 c wheat flour 1 c oatmeal 1½ tsp cinnamon 1½ tsp nutmeg ½ c butter, melted

Place apples in a 9” x 13” pan. Mix remaining ingredients and sprinkle evenly over apples.

Bake at 375° for 30-40 minutes or until apples are soft. Serve warm with milk or vanilla ice cream!

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M a i l r e c i p e s t o C a m p & C a b i n C o o k i n ’ , N a t u r e F r i e n d , 4 2 5 3 W o o d c o c k L n , d a y t o n , V a 2 2 8 2 1

Strawberry Banana Cream Pie

—Submitted by Kevin Shank

Banana cream pie has been a favorite of mine since I was a boy. When I learned it was to be on the menu last evening at Mother’s house, I decided to include the recipe here.

Make a graham cracker crumb crust: 1¼ c graham cracker crumbs ¼ c sugar 1/ 3 c melted butter Mix together well and press into 9-inch pie plate.

Make one box cooked banana pudding, using 1¾ cups milk instead of 2. Put about 2/ 3 of the

pudding into the pie crust. (We used two boxes of pudding when making 3 pies.) Chill. Instant banana pudding may also work well, but we have always used the cooked.

Make one box strawberry gelatin according to directions. Chill until it is partially thickened.

Cover the top of the pudding with a layer of sliced bananas. Pour gelatin over top to cover bananas and finish filling the pie. You will probably need just about one cup of the gelatin. Chill until firmly set.

SG 6 J a N u a r y 2 0 1 3 S t u d y G u i d E SG 9E - m a i l t o r e c i p e @ N a t u r e F r i e n d M a g a z i n e . c o m . S e a s o n w i t h a p i n c h o f s t o r y . P h o t o s w e l c o m e .

Barbecued Meatballs These meatballs are never called barbecued meatballs around our place. They’re Reunion Meatballs. The first time Mom made them, my brother declared that they smell like a reunion. So they were immedi-ately renamed Reunion Meatballs and became a family favorite!

—Submitted by Sarah Martin, Manheim, PA

1 egg, lightly beaten 1 can (5 oz) evaporated milk 1 c quick-cooking oats ½ c finely chopped onion 1 tsp salt 1 tsp chili powder ¼ tsp garlic powder ¼ tsp pepper 1½ lbs ground beef or venison Sauce: 1 c ketchup ¾ c packed brown sugar ¼ c chopped onion ½ tsp liquid smoke, optional ¼ tsp garlic powder

In a bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into 1” balls.

Place in a greased 13x9x2-inch baking dish. Bake uncovered at 350° for 18-20 minutes or until meat is no longer pink. Meanwhile combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10-12 minutes longer. Yields about 4 dozen.

For a treat we like to make meatball subs with these. Lay a slice of cheese in a hotdog bun and lay meatballs in.

Quick Cheese Bread—Submitted by Rebekah Fisher, Conneautville, PA

1 loaf Italian bread 2 T parmesan cheese 1 stick butter, softened ¼ tsp pepper ½ tsp garlic powder ½ tsp dried basil ½ tsp oregano 3 c shredded cheese

In a small bowl combine parmesan cheese, butter, and seasonings. Spread on 12-14 pieces of bread;

sprinkle with cheese. Broil for approximately 3 minutes or until slightly browned.

This is delicious served with chili soup or spaghetti.

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M a i l r e c i p e s t o C a m p & C a b i n C o o k i n ’ , N a t u r e F r i e n d , 4 2 5 3 W o o d c o c k L n , D a y t o n , V A 2 2 8 2 1

Flour Tortillas

2 c flour 1 tsp salt 1 tsp baking powder

¼ c shortening ¾ c hot water

Mix dry ingredients and shortening together in a bowl. Add hot water. Roll out tortillas as

thin as possible on a floured surface. Fry in iron skillet without oil and only a little flour.

Fry on medium high for 30 seconds on each side. Enjoy with toppings of your choice. Makes 8 large tortillas.

—Submitted by Abigail Kuhns, Sullivan, IL

Crazy Chocolate Cake

3 c flour 2 c sugar 1 T soda 6 T cocoa

1 tsp salt2 c water¾ c cooking oil¼ c vinegar

Measure all ingredients in order into a bowl. Mix well. Pour into greased 9x13-inch pan.

Bake at 350° 35-40 minutes, or until done. May decorate cooled cake with your favorite frosting if desired.

We all really like this chocolate cake. It’s my Dad’s favorite so we often make it for his birthday.

—Submitted by Grace Nolt, Stanley, NY

SG 9 E - m a i l t o r e c i p e @ N a t u r e F r i e n d M a g a z i n e . c o m . S e a s o n w i t h a p i n c h o f s t o r y . P h o t o s w e l c o m e .

Hannah’s Fried Rice

1 lb ground beef3 cloves garlic, chopped½ c chopped onion1 c frozen peas and carrots3-4 c fully-cooked white rice

½ to 1 tsp garlic powder1 tsp salt¼ tsp pepper2 eggs, beaten

Brown ground beef, drain. In a separate pan, cook the garlic cloves,

onion, frozen peas and carrots in a little butter, until onions are cooked through. Add the cooked ground beef, rice, garlic powder, salt and pepper. Push mixture to the side of the pan. Melt a little butter in cleared side of the pan and scramble eggs. Mix the scrambled eggs with the rice mixture.

—Submitted by the Hall Family, Wailuku, HI

Baked French Toast

12 slices bread, cubed 1 (8-oz) package cream cheese

1 c milk ½ c maple syrup8 eggs

Arrange half of the bread cubes in a greased 8” x 12” baking dish. Cut cream cheese into

small cubes. (Dip knife in hot water periodically to make it easier to cut cream cheese.) Top bread with cubed cream cheese, then the rest of the bread cubes.

In a bowl whisk eggs, milk, and syrup. Pour over bread mixture. Cover and refrigerate overnight. Remove from refrigerator ½ hour before baking.

Bake (covered) at 350° for 30 minutes. Uncover and bake an additional 15-20 minutes, until golden brown. Serve drizzled with maple syrup if desired.

This is one of my favorite breakfast foods.

—Submitted by Nathanael Lapp, Lebanon, PA

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Blond Brownies—Submitted by Megan Baker, Waynesboro, PA

¾ stick butter, softened1 stick margarine,

softened1 c brown sugar

2 eggs1 tsp vanilla12/ 3 c flour2 tsp baking powder1 tsp salt

Stir together butter, margarine, brown sugar, eggs, and vanilla. Add remaining ingredients and

mix well. Spread dough in a greased 9” x 13” pan. Sprinkle with 1 cup or more chocolate chips. Bake at 350° for 30 minutes. Enjoy!

Meat Loaf—Submitted by Abigail Kuhns

Mix and pat into greased 9” x 13” pan. Bake at 350° for 1 hour.

2 lb hamburger2 tsp salt5 shakes garlic salt1 shake black pepper

1½ c milk¾ c oatmeal2 eggs½ c onion, finely chopped

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Navajo Tacos

—Submitted by Anita Wengerd, Perrinton, MI

We were introduced to these by friends who had spent some time on the mission field. This recipe has since become a family favorite, especially when served with chili or topped with honey!

Mix all ingredients except oil and let sit for 30 minutes. Then knead and stretch pieces of

dough in hands until round and thin like a tortilla. Fry in about an inch of oil at 400° until the bread is puffy and golden brown, turning once.

Strawberry Pretzel Salad

—Submitted by Josephine Dowling, Wellsville, KS

This is one of my favorite summer desserts! It is perfect for big crowds.

In a bowl, combine crushed pretzels, melted butter, and 1 T sugar. Press into 9" x 13" pan.

Bake at 350° for 10 minutes. Let cool.Combine cream cheese, whipped topping, and

1 cup sugar in a bowl, and beat until very creamy. Spread onto cooled pretzel crust.

Combine jello and boiling water, and stir until jello is dissolved. Add frozen strawberries. Refrigerate until jello begins to set, approximately 15 minutes. Layer on top of cream cheese mixture. Chill 3-4 hours until jello is completely set. Best eaten the same day or the next day. Enjoy!

2½ c flour2½ tsp baking powder½ tsp salt

½ c warm water3/ 8 c milkOil

1½ c crushed pretzels1 stick butter, melted1 T sugar1 (8 oz) pkg. cream cheese1 (12 oz) container

whipped topping

1 c sugar1 (6 oz) raspberry jello (or 2/ 3 c)2 c boiling water2 (10 oz) pkgs. frozen

strawberries (or 4 c)

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M a i l r e c i p e s t o : C a m p & C a b i n C o o k i n ’

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Peanut Butter Chocolate Chip Ice Cream

—Submitted by Elizabeth Ciresi, Spotsylvania, VA

6 eggs3 c cane juice crystals

or sugar1 c peanut butter 2 tsp vanilla 2 c heavy cream 1 c chocolate chips,

chopped fine

7 c whole milk or enough to fill the ice cream maker container for

1 gallon1 T arrowroot powder,

optional (helps to make it smooth)

In a large bowl, whisk together the eggs and cane juice crystals/sugar until light and lemony colored.

Add peanut butter and vanilla and mix again. Add cream and arrowroot powder. Add the chopped chocolate chips. Once completely mixed together, pour into 1-gallon ice cream maker container. Add the whole milk up to the fill line. Follow the instructions that came with your ice cream maker to freeze and harden. Makes 1 gallon of ice cream.

Chewy Bars

—Submitted by Kevin Shank

Cream shortening and sugar. Add eggs and vanilla and beat well. Sift together the flour,

salt, and baking powder, and mix into dough. Then stir in nuts and chips. Bake in greased 9" x 13" pan at 350° for 30 minutes.

After reading the story about a katydid sharing the chocolate chip bars (in the July 2015 Nature Friend), I was reminded of a chocolate chip bar recipe we often made for company when I was a boy. "This is the best ice cream ever!"

2/ 3 c shortening or butter

2 c brown sugar3 eggs1 tsp vanilla

2 c flour½ tsp salt1 tsp baking powder1 c nuts¾ c chocolate chips


Saskatoon Dessert

—Submitted by Crystal Penner, Arborg, MB

Mix the crumb ingredients to make crumbs. Press ½ of the crumbs into a 9"x13” pan. Pour

saskatoon filling over crumbs, and then sprinkle the remaining crumbs on top. Bake at 350° until golden brown.

To make the saskatoon filling, combine all ingredients in a saucepan and bring to a rolling boil.

You can substitute your favorite fruits or berries (like apples, blueberries, and rhubarb) instead of the saskatoons. You can also use chocolate or lemon filling instead of fruits.

Harold's FavoriteHot Sauce

—Both pepper recipes submitted by Harold Schrock

We usually make this in much larger batches. If you have a full gallon of hot peppers, just do four times the recipe.

Cut stems out of peppers and place in quart jar. Fill with vinegar and let marinate 7-10 days. If 3

cups vinegar doesn’t fill the jar, you can stuff in more peppers.

To prepare, pour peppers and vinegar into blender. Add remaining ingredients. Puree until well blended. Pour into heavy saucepan and bring to boil. Reduce heat and simmer uncovered, stirring frequently, until sauce is consistency of tomato juice. Strain to remove seeds. Pour into glass bottles and cap. Allow to sit in refrigerator at least a week before using; it gets better with age. I like to have a year's supply in advance, and have kept this more than three years in the refrigerator with no spoilage.

1 qt (15-40 depend-ing on size) red-ripe hot peppers of your choice

3 c distilled vinegar

3 cloves garlic1½ tsp sea salt1 T sugar2 T lemon juice

1 c sugar1¼ c flour1½ tsp baking soda2 c oats

1 c coconut¾ c butter 4 T milkPinch of salt

Saskatoons are similar to blueberries, but they are smaller and have a different flavor. Here in Manitoba, they grow in the wild and as cultivated plants. Some summers we as a family go saskatoon pick-ing. It may mean picking in the bush and tall grass amidst swarms of mosquitoes. It is much more pleasant picking at the neighbours' or somewhere where there are cultivated saskatoons, but, in my opinion, the wild taste is better. Saskatoons fill up a bucket very slowly because they are so small, but the end result of having plenty of saskatoons in your freezer is worth it!

4 c saskatoons1 c sugar1 c water

4 T clear gel (or cornstarch)

Crumbs:

Filling:

4 c bread cubes (can be lightly toasted)

1 c shredded cheese (reserve ½ for topping)

1 c mayonnaise ½ c diced celery

½ c sweet onion1 T Ranch dip mix1 tsp saltDiced tomatoes, optionalBacon bits, optional

Cold StuffedPepper Boats

Large red-ripe sweet peppers cut in half with stem and seeds removed.

Stuffing:

Mix stuffing thoroughly and fill pepper halves. Chill before serving.

M a i l r e c i p e s t o : C a m p & C a b i n C o o k i n ’

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Tasty Fruit Smoothie—Submitted by David Warrak, 12, White, GA

8 strawberries20 blueberries1 banana1 slice of lemon

1 orange½ avocado1 c milk

Put all of the ingredients into a blender; cover and blend until smooth. Pour into cups and enjoy.

Tater Tot Casserole

—Submitted by Elizabeth Ciresi, Spotsylvania VA

In a large skillet or Dutch oven, cook sausage, beef, and onion over medium heat until meat

is no longer pink. Drain. Add soup, beans, corn, 1 cup cheese, milk, and garlic powder. Transfer to a greased deep 9" x 13" casserole dish. Top with tater tots and sprinkle with remaining cheese. Cover and bake at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Enjoy!

"This is one of my favorite casseroles!"

¾-1 lb bulk mild Italian sausage ¾-1 lb ground beef 1 sm onion, chopped 2 cans (10¾ oz each)

cream of celery or cream of mushroom soup

2 c frozen cut green beans, thawed

1 can (15¼ oz) whole kernel corn, drained

2 c shredded colby/monterey jack cheese, divided

½ c milk 1 tsp garlic powder 1 pkg (32 oz) frozen

tater tots


Cherry Cheese Bars—Submitted by J Kendall Brubacker, Townville,PA

Finger Jello

—Submitted by Clara Diller, Carlisle, PA

This makes a good snack for trips or a yummy treat for a hotdog roast.

Mix jello and gelatin together. Pour in hot water. Stir until jello is dissolved. Add cold

water. Put into greased shallow pan. Adding fruit such as strawberries, cherries, apples, or pineapple also makes it good. Chill and cut into blocks or use cookie cutters.

1 c walnuts/other nuts1¼ c whole wheat

flour¼ c sucanat½ c shredded coconut½ c butter, softened

2 (8 oz) pkg cream cheese

2 eggs1/ 3 c honey 2 tsp vanilla21 oz can cherry pie

filling

2 T Knox gelatin2 sm pkg favorite jello

2 c boiling water1¾ c cold water

Chop ½ cup nuts finely. Add flour, sucanat,and coconut. Cut in butter to form fine crumbs.

Set aside ½ cup, and press remaining crumbs into a 9" x 13" pan. Bake at 350° for 12 to 15 minutes. Beat cream cheese, eggs, honey, and vanilla until smooth. Spread over hot crust and bake 15 minutes more. Spread cherries over cheese layer. Chop remaining nuts coarsely, mix with reserved crumbs, and sprinkle over cherries. Bake another 15 minutes. Cool and cut into squares. Enjoy!

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C Favorite recipes for C abin ookin’ · SG 6 C Favorite recipes for amp & C abin ookin’...seasoned with a pinch of story Mail recipes to Camp & Cabin Cookin’, Nature Friend,