1 . Come prepared. Know exactly where you are going and what activities you plan to partake in before you leave home, as well as predicted weather conditions. Having the right equipment for activities helps reduce the risk of injuries and illness. Make sure to pack a first aid kit.
2 . Plan your meals and snacks. Know which foods need to be refrigerated and pack a cooler if necessary. Plan at least one extra snack per person per day if you are going to be engaging in excessive amounts of physical activity.
3 . Pack non-perishable foods when you can. Trail mix made of nuts, seeds, dried fruit and granola makes a wonderful addition to any hiking or biking trip. If you are cooking your meals, make sure you follow all food safety rules and bring plenty of anti-bacterial wipes for your hands and equipment.
4 . If you are planning to take raw meats to cook on the campfire, make sure you pack them in a separate cooler. If you plan to fish, make sure you have a separate cooler to store your day’s catch.
Pan-Fried Fish:
6-8 ounces beer
1 egg, beaten well
2 tablespoons prepared mustard
Salt and pepper, to taste
Creole Seasoning, to taste
10-12 catfish or trout filets
2/3 cup cornmeal
1/3 cup flour
Salt & cayenne pepper, to taste
Creole seasoning, onion powder, and garlic powder, to taste
¼ cup extra light virgin olive oil
¼ cup butter
Mix well the first seven ingredients; add fish filets and marinate at least 4 hours. Drain filets in a colander. Mix cornmeal, flour, and seasonings. Dip fish filets in cornmeal mixture and fry on medium heat, adding more oil as needed. Drain well and drizzle with lemon juice. Makes 4-6 servings.
Zesty Tartar Sauce:
1 pickled jalapeno, diced
3 tablespoons sweet pickle relish
2 tablespoons green onion tops, chopped fine
1 tablespoon celery, chopped fine
1 tablespoon capers
1 teaspoon dried dill, optional
Mix together all ingredients; chill.
3 hard-boiled eggs, chopped
3-4 stalks green onion tops, chopped
¾ cup mayonnaise
¼ cup bottled Ranch dressing
Salt and pepper, to taste
Garlic powder, to taste
Crispy, fried bacon, crumbled, (optional)
Combine slaw mix with hard-boiled eggs and green onion tops. Mix mayonnaise and Ranch dressing; toss with slaw mix. Add salt, pepper, and garlic powder. Blend in crumbled bacon, if using. Makes 6 servings.
Note: For a change of flavor, substitute Italian dressing for the Ranch.
Tomato Pie:
Salt, to taste
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) deep dish pie shell, baked
Salt and ground black pepper, to taste
1 cup grated Mozzarella cheese
1 cup grated Monterrey Jack cheese
1 cup mayonnaise
Place tomatoes in a colander in the sink in one layer. Sprinkle with salt and allow to drain for 10 minutes. (If tomatoes are still juicy, place them between layers of paper towels to absorb remaining moisture.) Layer tomato slices, basil, and onion in pie shell. Season with salt and pepper. In a bowl, combine grated cheeses and mayonnaise; stir. Spread mixture on top of the tomatoes. Garnish top with additional chopped green onion and basil, if desired. Bake in a 350-degree oven for 30 minutes, or until lightly browned. Makes 8-10 servings
Hushpuppies:
2 cups yellow cornmeal
1-1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garlic powder
Black pepper and Cajun or Creole seasoning to taste
1 egg
1 (15-ounce) can cream-style corn
1/2 cup finely chopped onions
Hot pepper sauce to taste
Worcestershire sauce to taste
Heat vegetable oil in large frying skillet. Mix together all dry ingredients in a large bowl and set aside. Mix together the wet ingredients in a small bowl; blend until well mixed. Add this mixture to the dry ingredients and mix until well blended. (If consistency is too thick, add milk, a little at a time) Form batter into small balls and drop into hot oil. Cook until lightly brown. Serve with your favorite fish and fries.
Sausage Biscuits:
2 cups biscuit baking mix
1 teaspoon Worcestershire sauce
1 egg, beaten
1/2 cup water
Make sausage into patties , fry in non-stick skillet about 3-4 minutes each side , remove to paper towel to drain.
Mix all ingredients; drop by spoonfuls on un-greased cookie sheet. Bake in a 350-degree oven until brown, approximately 25 minutes. These will keep well in a sealed container for several days.
Note:1/2 cup grated cheddar cheese may be added.
Words of Wisdom :
Happiness cannot be traveled to, owned, earned, worn or consumed. Happiness is the spiritual experience of living every minute with love, grace, and gratitude.
Learn to get in touch with the silence within yourself, and know that everything in life has purpose. There are no mistakes, no coincidences, all events are blessings given to us to learn from.
Sometimes being a friend means mastering the art of timing. There is a time for silence. A time to let go and allow people to hurl themselves into their own destiny. And a time to prepare to pick up the pieces when it's all over.
Have a great weekend camping outing , be prepared .
A proud grand-poppa G.
Ian Badeer, Hickman, Nebraska
ReplyDeleteThis is my contribution , they yummy good .
Peanut Butter Cookers
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch
MAKES: 48 cookies
1 cup butter, softened
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 package (11 ounces) peanut butter and milk chocolate chips
1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips.
2. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 4 dozen.
Ian Badeer , Hickman , Nebraska