Food for Thought
Just as grade school
teachers need to socialize
with adults, Campground
Hosts need to socialize with
each other.
Potlucks
Potlucks are a great way to
get together with other Hosts.
More Recipes
Pampering Campers
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Janet’s Lemon Bars
Cut like pastry:
1 C flour
¼ C powdered sugar
½ C butter

Pat into 8x8 or 9x9 greased pan depending on desired thickness.  Pat dough up
on side edges a bit.  Bake 15 minutes at 350F.

Beat the following with a fork:
2 eggs                                         3 Tbl lemon juice
Rind of whole lemon                2 Tbl flour
½ tsp baking powder                1 C sugar

Fill shell while it’s hot.  Bake 25 minutes - or more - at 350F.  Sprinkle with
powdered sugar & cut while warm.  Doubled recipe fits in 13X9 pan.
Diana’s Crockpot Corn
2  One pound bags frozen corn                6 Tbl milk
1 ½ large cream cheese bricks                salt & pepper
6 slices American cheese                        1 stick margarine

Put all ingredients in crockpot or slow cooker.  Cook 3 ½ - 4 hours.  Stir to mix
well.  Can also be cooked on stove top.
Pina Colada Cake (or Cranberry Colada, for the holidays)
1 Yellow Cake Mix                                      1/4 C oil
1 C crushed pineapple (or halved fresh cranberries)
1 large bowl cool whip for topping (optional)

Mix cake mix, oil, water and eggs for 2 minutes on medium speed. Stir in coconut
and fruit evenly. Pour into 13x9 baking pan - greased according to cake mix
directions.
Bake at 350F for 30-35 minutes or until done. It is okay for cake to be on the dry
side. Puncture hot cake with fork and pour Cream of Coconut over cake until it
absorbs all.
Cool completely. Spread cool whip over cake (optional - the cake is plenty sweet
enough without the cool whip).
Vermicelli Supreme Salad:
Mix and refrigerate the first 5 ingredients overnight:
1, 12 oz vermicelli - cooked                        3T lemon juice
1T accent                                                        4T olive oil
2T season salt
Add and stir the following to the above:
1C celery                                                       1C green pepper
1 sm can chopped black olives                1 sm jar chopped pimentos
1/2 C onions
Campfire Pies:
Individual Pies: Canned pie filling, white bread, soft margarine.  Butter one side of
2 slices of bread.  Place bread, buttered side out on a campfire sandwich griller.
Spoon a large spoonful (serving spoon size) of pie filling in the middle of one
side. Close the griller, enclosing the pie filling inside the two layers of bread.  
Cook over campfire until golden brown on both sides. Turnout into bowl and top
with cool whip or ice cream.
JELLO / COTTAGE CHEESE / COOL WHIP SALAD
(good for diabetics - Thanks Karen!)
Mix together in a large bowl, chill.
8 oz French Vanilla Whipped Topping (Kroger brand)
16 oz cottage cheese
1 reg (small) pkg sugar-free Jello mix, dry  (lime or orange)
~16 oz pineapple tidbits, drained
~16 oz papaya, drained (or fruit cocktail)
~1/4 cup unsweetened coconut
~1/4 cup pecans, chopped
NuJo's:  1/2 lb hamburger, 3 eggs, 1/2 box frozen spinach, spice to taste.  
Scramble and brown the hamburger in a frying pan.  Thaw spinach.  Drain off the
fat from the hamburger.  Add the spinach and scrambled eggs to the meat.  Cook
until the egg is done.  Add your favorite spices.  Serve with toast or garlic bread.
Frog-eye Chili:  1/2 lb hamburger, 1/2 packet Taco seasoning, 3 C water, 8 oz
salsa, 1 can tomato paste, 1 can of kidney beans (including liquid), 1/3 C Acini de
Pepe pasta.  Scramble and brown hamburger in an electric skillet.  Drain off the
fat and add the rest of the ingredients.  Bring to a boil then reduce to a simmer for
10 minutes.  Serve with tortilla chips or cornbread.
Reuben Dip:  Equal portions of: Pastrami, swiss cheese and cream cheese, a
double portion of sauerkraut, 1/4 portion of dill relish, parmesan cheese as
needed.  Chop pastrami and cheese and combine with dill.  Heat slowly until
melted.  Chop sauerkraut and drain.  Stir into cheese mixture continuing to heat.  
Add parmesan if mixture is too wet.  Serve on favorite cracker or cocktail bread.
Quick Quiche:  Use a 12 inch flour tortilla for the crust. (that is the super tip)
Grease an 8 inch pie tin, generously, with butter or margarine and place the
tortilla in the tin.  Place the following onto crust:  1 small can chunk, canned ham,
crumbled; 1 small can mushroom pieces; 3/4 C shredded Monterrey Jack
cheese.  Mix together the following and pour into crust: 3 large eggs, scrambled
(not cooked); 1/4 C sour cream; 1/4 tsp salt; dash of pepper.  Bake at 325 F for
30-40 minutes or until egg is set in the middle.
Cheese Biscuits:  Pop-n-fresh refrigerator biscuits.  Bake according to package
directions until just starting to brown.  Remove from oven, slice open and place a
generous slice of sharp cheddar cheese inside each biscuit.  Return to oven to
finish browning.
Our Blog
Brian's Seafood Dip
3 bricks of cream cheese                               small bottle chili sauce
1 can minced clams                                        minced onions (dried)
1 can crab meat (drained)                              garlic powder
2 small cans shrimp (drained)                      Worcestershire sauce
Blend together cream cheese with liquid from the clams, onions, garlic powder
and Worcestershire sauce until smooth.  Stir in clams and one can of shrimp.  
Layer in a small bowl:  cream cheese mixture, some chili sauce, crab meat, then
shrimp on top.  Lay a paper towel over the shrimp, for about 20 minutes, to soak
up some of the moisture.  Eat on Ritz crackers.
Cherry's Bean Dip
1 can black beans (drained)                              1/2 green pepper, chopped fine
1/4 - 1/2 red (sweet) onion, chopped fine        3 dollops sour cream
small can chopped black olives                        garlic salt
paprika
Blend all ingredients.  Go light on the paprika because it gets hotter as it sits.  
Best made the day before use.
This is a delicious, sweet, bean dip.
Green Chili Casserole:  1/2 lb hamburger, 1 small can green chili's, 1 medium
onion, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 lb
cheddar cheese (or more to taste), 1 pkg tortilla chips (yellow adds more flavor
than white).  Brown hamburger and onion in a skillet.  Drain grease and remove
from heat. Add and mix together the following with hamburger: chopped green
chilies (including liquid), soups and 1/2 can water.  Using a 3 quart casserole
dish, layer the mixture twice as follows: crushed tortilla chips, hamburger
mixture, shredded or sliced cheese.  Bake at 350 F for 30 minutes.
Green Chili Burritos:  Stokes Green Chili Sauce with Pork, frozen burritos (or
make your own using the recipe below), tomato, green onion, grated cheese,
shredded lettuce.  Heat burritos and sauce separately.  Place burritos on
individual plates, top with sauce and sprinkle with chopped tomato, green
onions, cheese and lettuce.

Burritos: 8 -10 inch flour tortillas, 1 lb ground beef, 1 can refried beans, 1 pkg
burrito spices & seasonings mix (Lawry's or other).  Prepare meat filling
according to package directions.  Stir in refried beans after draining meat.  Cook
and stir until hot.  Place 1/2 C filling on each tortilla and top with grated cheese to
taste.  Roll up tortilla, place on foil, wrap and seal.  Heat on cookie sheet for 30
minutes (45 min if frozen) at 350 F.
Breakfast Cassarole
2 lbs bulk pork sausage
2 C (8 oz) shredded cheddar cheese, divided
1 can (10 3/4 oz) cream of chicken soup, undiluted
1 C (8 oz) sour cream
1 carton (8 oz) french onion dip
1 C chopped onion
1/4 C chopped green pepper
1/4 C chopped sweet red pepper
1/8 tsp pepper

1 pkg (30 oz) frozen shredded hash browns, thawed

In large skillet, cook sausage over medium heat until no longer pink; drain on
paper towels.

In large bowl, combine 1 3/4 C cheese and the next 7 ingredients; fold in thawed
potatoes.  Spread half into greased shallow 3 quart baking dish.  Top with
sausage and remaining potato mixture.  Sprinkle with remaining cheese.  Cover
and bake @ 350 F for 45 minutes.  Uncover and bake 10 minutes longer or until
heated through.
Broccoli Salad
12 oz bacon, cooked and crumbled               1 C sunflower seeds, roasted &
salted
1 large head fresh broccoli, chopped            1 C raisins
1 C celery, chopped                                           1/2 medium red onion, chopped
2 C red seedless grapes, halved
Mix dressing separately, then combine with above ingredients in large bowl.

Dressing:
1 C mayo (not salad dressing)        1/2 C sugar        1 T white vinegar
Possibly Pizza:
Need a pizza fix? In a hurry? I took a hint from the quick quiche recipe…….Grab a
couple 10 to 12 inch tortilla’s. Put one on a paper plate, sprinkle shredded
cheese, not too much…..but to taste….then add the other tortilla. There you go ,
there is the crust. If you want to harden it up a bit put it in a frying pan for a couple
minutes, at this time you decide if you want to cook it in the pan or finish it in the
microwave, convection/conventional oven, or over the campfire.  Then grab your
favorite pizza fixings. I add store bought pizza sauce,  2 spoonfuls per pizza
(starting around the edge then work in……light in the middle….., cheese, meat of
choice if you want, green and/or black olives, green or regular onions, peppers,
pineapple for ham, etc …..etc….then a little more cheese and sprinkle a little
parmesean on it and away you go. I microwaved mine………about 5 minutes
each on medium high setting. They cook up just like a pizza with the moist part in
the center and then drier out towards the edge.  Now, like most of my
recipes………..I rarely document them, but this one could be a life saver when
that pizza urge hits hard……….or if you are looking for a quick hunger-buster
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