[Bush Lady]

Camping Recipes
www.cieux.com/bm/recipes.html

[A_erised]

Originally Posted by WhitPhil

http://www.goodcooking.com/conversions/liq_dry.htm

Geesh they could have just said a half a cup, instead of a gill. LOL My aunt is 81, and she did not have a clue what a gill was either.

Gold Medal flour then and now might have been a tad different but most recipes I've tried so far come out right. Now if I was going to use my favorite, Pillsbury I'd have to adjust, but I can for awhile keep gold medal on hand.

Again Thanks Whit Phil.

[Bush Lady]

www.t23.ma.bsatroops.org/Cooking/recipes.htm

http://motai.net/recipe.htm

www.jsonline.com/entrees/cooking/apr02/39460.asp

Ruth's Recipes
www.hokey1949.bravepages.com/Recipes.html

Noon City: Recipes
www.nooncity.com/recipes

MasterCook Mac's recipes
www.bunnys.com/html/bbqrecip.html

Fruit from Washington Main&Side Dish
www.fruitfromwashington.com/Recipes/main.htm

Spices, Oils & Vinagers
www.chefnorm.com/spices2.htm

[Bush Lady]

http://fitdv.recipezaar.com/r



Thousand Island Dressing #83363
Easy to make and really tangy. The secret is in finding a great sweet
pickle relish to use.

1 cup mayonnaise
1/2 cup ketchup
2 tablespoons cider vinegar
2 teaspoons white sugar
2 teaspoons brown sugar
1 tablespoon sweet pickle relish
2 teaspoons dried onion flakes
1/4 teaspoon salt
black pepper

6 servings Change size or US/metric
Change to: servings US Metric

1 hour 1 hr prep
Mix all together.
Bottle and let set in fridge for at least one hr.

[Bush Lady]

Coleslaw

1 can Eagle Brand Milk
1/2 c. white vinegar
1/2 c. water
1/4 c. melted butter
1 egg yolk
1 tsp. dry mustard
1/2 tsp. salt
Refrigerate. Makes about 2 cups

INSTRUCTIONS:
Mix all of the above together in blender. Refrigerate. Shred your cabbage
and carrot. Add homemade dressing. This is so delicious!

-----------------------------------------------------------

Homemade Strawberry Ice Cream

3 c. fresh strwberries
2 eggs
1-1/4 c. sugar
2 c. half & half cream
1/4 tsp. vanilla extract
1 c. whipping cream

INSTRUCTIONS:
Wash strawberries, remove and discard caps. Puree berries in blender or
food processor. Set aside. In a large bowl, beat eggs until thick and
lemon colored. Beat in sugar, half and half, vanilla extract, whipping
cream. Stir in blended strawberries. Pour into ice cream canister.
Freeze in ice cream maker according to manufacturer's directions.
Makes about 2 quarts.

-------------------------------------------------------

Granola

5-1/2 c. whole rolled oats
1 c. raw sunflower seeds
1 c. raw sesame seeds
1 c. untoasted wheat germ
1 c. coconut (optional)
1 c. raw almonds, slivered or chopped
1 c. nonfat dry milk

1 c. sunflower oil
1 c. honey
1-1/2 tsp. vanilla

INSTRUCTIONS:
Pour this mixture over oat mixture and mix well. It's best to get right in
there with you clean hands. Spread into 2 baking sheets and place in
preheated 225 F oven for 1 hour or more until browned to your liking.
Stir every 15 minutes with wooden spoon while baking to prevent uneven
browning. Stir often while cooling to prevent clumping. When cooled, you
can add 1 cup or more raisins. Store in jars or plastic bags or containers.

----------------------------------------------------------

Instant Capuccino Mix

1 c. instant coffee creamer
1 c. instant chocolate drink mix
2/3 c. instant coffee crystals, regular or decaffeinated
1/2 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

INSTRUCTIONS:
Combine creamer, drink mix, coffee crystals, sugar, cinnamon and nutmeg,
and mix well. Store in airtight container. Makes 3 cups dry mix, 15
servings.

To prepare one serving, add 3 tablespoons mix to 6 ounces of hot water and
stir well.

[monkeymoon]

I've never heard of using butter in slaw!! Sounds interesting, though, although I'd worry about that raw egg. Salmonella!!!!

By the way, I like your new name, as I always thought when I typed "B1", it felt like I was talking to a vitamin. Do you prefer the diminutive "Bushy', the more tongue-in-cheek 'Bushwacky', or the more conservative "BL"?? What shall I call you now??

[Bush Lady]

Originally Posted by monkeymoon

I've never heard of using butter in slaw!! Sounds interesting, though, although I'd worry about that raw egg. Salmonella!!!!

By the way, I like your new name, as I always thought when I typed "B1", it felt like I was talking to a vitamin. Do you prefer the diminutive "Bushy', the more tongue-in-cheek 'Bushwacky', or the more conservative "BL"?? What shall I call you now??

I haven't tried this coleslaw recipe. The egg yolk, I think is just for color. So I think if you are worried about salmonella, then use some yellow food color. I put this recipe on here because I am going to try it the next time I make coleslaw. I do not like to buy the ready made dressings. At least when I make it myself, I now what is in it.

And about the name, you can call me "Bushy". I like that. B1 does sound like a vitamin.

[Bush Lady]

This is for those of us that like liver.
--------------------------------------------------------------
Liver Pate
1 lb chicken livers
1 c. finely chopped onion
1/4 c. butter
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. parsley flakes
1/2 tsp. fresh ground pepper
1/8 tsp. cayenne pepper (optional)
2 oz. brandy, scotch or rye (optional

INSTRUCTIONS:
Melt butter being careful not to burn. Saute onions until browned. Add
chicken livers and seasonings and your choice of liquor if using. Cook
gently until all pink gone from livers. (add a little chicken stock if the
mixture looks dry). Let cool slighly then puree smooth in blender. Mold
and chill.

When cooking and using liquor a second option is cook with one oz and add
the remaining oz as you puree.

[Bush Lady]

SMOKED EGGS
8 large eggs
4 tbsp. soy sauce
2 tsp. sugar
1-1/2 tsp. salt
2 tsp. liquid smoke
1 c. white vinegar

INSTRUCTIONS
Procedure
Boil eggs for five minutes. Cool completely and shell. Pierce each egg
once with a sharp knife.
Heat vinegar with soy sauce, sugar, and salt.
Place the eight shelled eggs in a quart jar and pour the warm liquid over
them. When the liquid has cooled place jar in refrigerator and let stand
overnight.
Next day add 2 tsp. liquid smoke and let stand at least 2 days before
serving. To serve, cut each egg in half. Serve cold.

-------------------------------------------------------------------


Slow Smoked Beef Ribs
Yield: 8

Ingredients:

Slow Smoked Beef Ribs


2 racks of Beef Ribs
9 cups hickory wood chips (2250ml)

Rub


2 tbsp paprika (30ml)
3 tbsp brown sugar (45ml)
1 tbsp dry mustard (15ml)
1 tbsp ground ginger (15ml)
2 tbsp onion powder (10ml)
1 tbsp kosher salt (15ml)
2 tbsp cracked black pepper (10ml)

Beef Rib Sauce


1 bottle BBQ sauce
1 tbsp Worcestershire sauce (15ml)
1 tbsp Dijon mustard (15ml)
1 tsp chili powder (5ml)
1 tbsp lemon juice (15ml)
Splash of hot sauce

Directions:


Slow Smoked Beef Ribs
Place 6 cups of the wood chips in water and soak for 1 hour.


Build a smoke pouch by squeezing the excess water from 2 cups
(500ml) of wet wood chips and place on a large piece of aluminum foil.
Place 1 cup (250ml) of dry wood chips on top and mix them together.
Close the foil around the chips to make a sealed foil package.
Using a fork, puncture holes in both sides of the foil pack to allow
the smoke to flow through and infuse the meat. Repeat twice more to
make a total of three pouches.


Remove one side of the grill grate and insert one smoke pouch.


Prepare barbeque for grilling with indirect heat by preheating one
side of the grill to 400°F/200°C or high heat and leaving the other
side of the grill off.


Close lid and wait for smoke. Once you have smoke, lower heat under
smoke pouch to 250°F/120°C or medium-low heat.


Place beef ribs on cool side of grill, opposite from the smoke pouch.
Close lid and leave to smoke for 2.5 hours or until meat is tender
enough to fall off the bone. Change smoke pouch every 45 minutes.


During the last 20 minutes of cooking, baste with Beef Rib Sauce
(see below.)


Rub
In a small bowl combine all rub ingredients. Rub the mixture
vigorously and evenly over beef ribs. Place beef ribs large sealable plastic bag and place in fridge for 5 hours or overnight.


Beef Rib Sauce
Prepare Beef Rib Sauce by mixing ingredients in a bowl.
Cover and refrigerate until needed.

----------------------------------------------------------------

CORN RELISH
2 qt. cut cooked corn (about 18 ears)
1 qt. chopped cabbage (about one small head)
1 cup chopped onion (about 1 medium)
1 cup chopped sweet green peppers (about 2 small ones)
1 - 2 cups sugar
2 tbsp. dry mustard
1 tsp. celery seed
1 tsp. mustard seed
1 tbsp. salt
1 tbsp. turmeric
1 qt. vinegar
1 cup water

TO MAKE CORN RELISH WITH FRESH CORN
Boil ears of corn 5 minutes:
cut corn from cob. Combine corn with remaining ingredients in a large
saucepot. Bring to a boil: reduce heat and simmer 20 minutes

Pack hot relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece
caps . Process 15 minutes in boiling-water canner.

Yield: about 6 pints

[Bush Lady]

BEER MARINADE I
1 can beer
1/4 c. orange marmalade
1/4 c. teriyaki sauce
Dash of Tabasco
2-5 tsp. sugar
1/4 c. apple vinegar
4-7 cloves minced garlic
4-5 scallions
Dash each of white and black pepper
1-3 tsp. ginger powder
1-3 tsp. mustard powder

Mix all ingredients in bowl and marinate meat overnight in refrigerator.

BEER MARINADE II
1-1/2 c. flat beer
1 tbsp. dry mustard
1 tsp. ground ginger
3 tbsp. soy sauce
1/8 tsp. Tabasco
2 tbsp. sugar or honey
2 minced cloves garlic

Marinate sirloin tips or London broil for 2 hours in refrigerator. Then
grill meat.

BEER MARINADE III
1-1/2 C. beer
1 clove garlic
2 tbsp. lemon juice
1 tbsp. sugar
1 tsp. salt
3 cloves

Combine the beer with salad oil, stirring the oil slowly; add the rest of
the ingredients. Marinate beef, turning occasionally.

BEER MARINADE IV
1/2 c. vegetable oil
2 cloves garlic, crushed
2 tbsp. lemon juic
1 tbsp. sugar
1 tsp. salt

Marinate meat overnigh or longer in refrigerator. When cooking meat, baste
frequently with marinade. If desired, boil any remaining marinade for
15-20 minutes and serve over meat.

Excellent for beef or pork

[monkeymoon]

Hey, Bushy....Got a simple recipe for small amounts of Hot ( not too hot) chow chow? I love it with pinto beans but the store brands are kinda mushy. I also like the sweet kind with almost any meal. But I have nobody to feed anymore so it would need to be a small batch.

Your beer marinade sounds almost like what I marinate Brats in before grilling them. Even works nicely to just grill them on the old George Foreman if, like me, you can't cook outside on the grill anymore.

[A_erised]

In looking at the recipe for the dressing, I would guess that both the butter and the egg yolk are to "thicken" the dressing. Some yellow color will come from the dry mustard.

The melted butter once refrigerated would re-solidify. No matter how well mixed I'd think you'd find little butter pieces.

You should be able to replace the egg yolk with powdered egg without affecting taste.

I make a similar dressing with oil, not butter and add celery seed, and horseradish to taste.

Once you gals try it, please let me know how it is with the butter. Will have to look in some of the old cookbooks I have at their coleslaw dressing recipes to see if butter was the normal oil choice in them.

Raw eggs years ago were the norm, not anymore. To be safe you could heat the milk and a real egg yolks until safe. The egg will change the texture of the milk and start sticking to a wooden spoon.

Same for the strawberry ice cream recipe. All the old ones were made with raw eggs, I use same recipe, just heat it. I use a double boiler so as to not curdle the milk. Good Luck.

[Bush Lady]

A_erised, I think you may be right the butter is going to get hard again after it is cooled. Maybe we should just use 1/4 cup of Oil instead of the butter. And I will try that Coleslaw recipe the next time I buy cabbage. The cabbage right now is a little to expensive. But as soon as it gets cheaper, I will try this recipe.

[Sooky 47]

Originally Posted by Bush Lady

So, then I think you will like this:

www.waynescomputerworld.com/Dotti/mixes.html

It's been awhile since I have been back to this thread .... my you have been busy!
Thanks for the links!

[A_erised]

MonkeyMoon, I have several recipes for chow chow. Some have been passed down for decades. All have different main ingredients. If you tell me what things you put in or want in chow chow, I'll share the one that is closest.