1lb hamburger
1 onion, chopped
1 /2 green & red peppers, chopped
12oz egg noodles / don’t cook
2 jars(24 0z.each) sauce add 1/2 jar water
24oz cottage chesses
8oz sour cream
4c mozzarella cheese
1c rot gut chesse, optional
Cook hamburger and onions and peppers until meat no longer pink.Drain off any liquid add sauce and water.Simmer sauce and in another bowl mix your cheeses and noodles . Take out part of sauce and then add all the cheese and noodle mixture make sure you mixed well.Then add all the sauce to the top of cheese mixture. Let cook till it bubbles cover turn off stove let site for 20 mins check noodles to see if they are done. May need to reheat.Eat and enjoy!
from SR7-B conclave at Camp Durant NC
cook on a volcano COLLAPSIBLE GRILL with propane and used volcano dutchoven
Just like any good Frankenstein tale: mad scientist tinkers in his lab and raises the dead who, of course, decides to terrify the neighbors. It is befitting then that Hurricane Sandy which is currently heading for New York, is frightening everyone in her path. National Public Radio reports that “Sandy” has already left 40 dead in her wake.
A Perfect Storm
As reported on a number of news websites (see CNN, CBS News, FOX News and the National Weather Service, the so called, “Frankenstorm” is a possible weather model where Northeastern bound Hurricane Sandy collides with an Arctic storm moving South from Canada and the remains of a cold front that has swept across the nation from the West. Meteorologists say this is a perfect storm combination of weather patterns that only occurs approximately every 100 years.
Emergency Resources
Last year, a major storm in Los Angeles prompted us to write an article with tips to prepare your home and family in case of major storms, flooding, or emergency. FEMA is also tracking Hurricane Sandy and has posted additional preparedness instructions. Currently, the hurricane is scheduled to hit land on Monday, so readers still have 48 hours to prepare and check their flashlights, stock of batteries, gather extra food and water, stock up on your fire wood for heat, and discuss your evacuation and emergency plan with your family. Even if Sandy isn’t heading your way, she serves as a good reminder that the best time to plan for an emergency is before it happens.
Are we headed towards a “doomsday”?
I caught a doomsday preacher on YouTube recently discussing various grills that require fire wood, charcoal, or propane. He was encouraging his followers to be prepared for emergency situations where you may need to cook for your family for three days or more. Actually, he believes our country is heading for a massive economic decline that could potentially paralyze our retail food chains. In the case of a biblical doomsday, he wants to be ready. That’s another story, but it does beg us all to question our own sustainability in the event of a major power outage.
Cooking without Power
How would you handle a power outage if you were affected by the “Frankenstorm”?
Do you have an outdoor grill or fire pit?
Do you have pots and pans that can sustain the heat levels of grills and fire pits such as cast-iron? The Teflon covered pans used most readily in our households today with plastic handles and coating are not conducive to the unpredictable campfire heat levels and grill surfaces.
Summitoutdoors is a distributor of Volcano Grills and cast-iron cookware. I own one of the vintage Volcano Grills, but I am enjoying the flexibility of the new collapsible design. I have been preparing several meals a week during the past month or so testing out everyday recipes and preparing them outdoors using the cast-iron dutchovens and pans. Taking this time to learn how to adjust the cooking vents on the Volcano Grill for varying recipes makes me feel better prepared to feed my family should we lose power. The Volcano is compatible with wood fuel, charcoal, or propane.
Summitoutdoors Video Review of the Collapsible Volcano Grill
How have you prepared yourself or your family for disaster? Do have your emergency supplies stored in an easily accessible area of your car or home? Time to check!
My new Volcano grill and all of the attachments arrived yesterday.
Yes!
As the Fall season begins, the weather is cooler in the south; and it was a perfect day to test drive the new grill.
One of the things I really like about the Volcano Grill is that it is light-weight, comes with a nice carry case, and it can use three different sources to heat: wood (chips), charcoal, or propane. I chose to use wood as it smells nicer to me, and burns much more clean. The grill heated up very quickly, and I was ready to begin cooking.
Carmelized Onions & Kielbasa
Lightly oil a castiron pan
Large dice two white onions
Large cut a package of kielbasa sausage
Add salt and pepper to taste
You’ll need to stay close and continually stir the onions to avoid them charing up before carmelization.
Cooking on the Volcano Grill
Ain’t nothing like the real thing baby! Cooking outdoors is just so much more fun.
Another good ending. The dish was delicious, and I look forward to grilling with my Volcano Grill again soon.
When I was at the Conclave this passed weekend, I was invited to join a friend’s campfire dinner. Chicken, Black Bean & Rice Tacos were on the menu. The recipe was simple and packed with delicious flavor.
Campfire Southern Mex Tacos
(Serves 3-4 person)
Ingredients:
2 – 2 cups white or brown rice
(Boil in the bag rice works best when camping)
1-15oz. can of cooked black beans
1 can if chicken meat
1 small onion, diced
1 red bell pepper, diced
1 tsp salt
2 tsp olive oil
2 corn tortillas per person
Options:
Substitute tuna or ham for chicken
Substitute jalapeno for bell pepper
Add carrots, celery and garlic if desired
Cooking directions:
Cook rice, following package directions.
Dice onion and red pepper. Pour olive oil into 2 quart pot. Over medium heat, sauté the onions and pepper until they are soft. While cooking add salt to taste.
Drain liquid from canned beans and chicken. Pour in cans of black beans and chicken. Bring to boil. Add rice and stir all ingredients together. Heat soft corn tortillas in a pan and stuff with rice and beans mixture.
Top with shredded cheese, sour creme and chopped cilantro if desired.
Depending on your palate, don’t be afraid to kick the heat up with some hot sauce or cayenne pepper.
Do you have a delicious campfire recipe you would like to share?
I subscribe to “Bon Appetit” magazine. My guy and I jokingly refer to the magazine as my food porn. In truth, I pour over the mouth-watering recipes for hours, and rarely cook a complete recipe. More importantly, the recipes offer me creative inspiration that spice up my future meals.
I’ve been researching online recipes to share as I wait for my next chance to cook outdoors. In doing so, I found many over simplified recipes accompanied by a photo of a pot full of what I have come to call three-ingredient sludge. Sigh.
In fairness, I suppose food is secondary in camping. Campers want to get outside, feel the sun on their faces, push themselves to new physical heights, and marvel at the majestic beauty of nature. Nonetheless, a delicious meal not only nourishes our bodies; it also feeds our souls. I raise my fork to these sites whose cooks didn’t let the outdoors curb their quest for good food:
In closing, these recipes would make any camper’s mouth water; and I agree with the authors’ points of view: “campfire cooking is limited only by your culinary imagination.”
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Apr.22,2013
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