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Outdoor Cooking
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| #8 oven is 10" | Bake 8" pan recipes in oven | |
| #10 oven is 12" | Bake regular size recipes in oven | |
| #12 oven is 14" | Bake large mixes or double recipes or you may use an 8" pan inside for single
recipes #12 is the most common size of Dutch oven |
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| #14 oven is 16" | Bake triple recipes in oven. |
The size of the oven can help to determine the number of hot coals needed.
These recipes have been adjusted for a #12-14" Oven
HERB CHEESE BREAD (serves 10-15)
4 1/2 c. Bisquick
2 tsp. garlic salt
2 C. shredded cheddar cheese
1 1/3 c. milk or water
2 tsp. oregano
1/4 c. butter or margarine, melted
Mix all dry ingredients in a 1-gallon zipper bag. Light 15-20 briquettes to red hot. Preheat Dutch oven with coals on top and 5 coals underneath. Lightly oil inside of Dutch oven. Add cheese and milk to dry ingredients; zip bag and knead just until mixed. Spread evenly in Dutch oven and cover. Add 8-12 briquettes to top and leave 5 coals underneath. Bake for 30 minutes, turning top a quarter turn every 15 minutes. After baking, brush melted margarine over top of bread, sprinkle with a little garlic salt if desired. Server 15-20 children or 10-15 adults. You may also roll out dough and cut into biscuits and bake for 20-30 minutes.
PORK CHOPS OLD HOME STYLE (Serves 4-6)
6 pork chops, 3/4" thick
3 Tbs. Margarine
1/4 c. water
1-10 1/2 can mushroom soup
salt/pepper
4 c. seasoned croutons
3 med. potatoes - quartered, peeled or unpeeled
1/2 c. water
1 Tbs. oil
Light 25 briquettes to redhot. Preheat Dutch oven. Place 10 coals underneath Dutch oven to sear chops. Place chops in hot Dutch oven with 1 Tbs. oil, sprinkling with salt and pepper. Melt margarine in Dutch oven lid. Place croutons in 1 gal. zipper bag and add melted margarine and 1/4 c. water, mix well. Shape croutons into small balls and lay on top of chops. Place potato quarters around chops. Pour can of soup over top, add 1/2 c. water. Cover and place 5 coals below and 12-15 on top and bake for 50-60 minutes. Turn Dutch oven lid 1/4 turn every 15 minutes.
STEAK STACKS (Serves 4-6)
1 - 1 1/2 lb. round steak
2-3 medium potatoes, shredded
2 green peppers, sliced
2 Tbs. bacon grease
4-5 medium carrots, shredded
1/2 c. water
8 strips bacon, crisp and crumbled
4 onions, sliced
Light 25 briquettes to redhot. Cut round steak into individual sized
servings. Place in a heavy-duty plastic bag with a few tsp. flour and pound until thin.
Cook bacon in Dutch oven over 10-12 coals, leaving bacon grease on bottom. Brown steak, in
Dutch oven with bacon grease, on one side until brown. Turn over and quickly brown other
side. While meat is cooking, place equal amounts of vegetables on top of each steak piece,
peppers and onions on top. Add salt and pepper if desired. Pour in water, cover and
simmer. Leave 5 coals below and place 12-15 coals on top of oven. Steam until vegetables
are tender, 15-20 minutes. When done, remove steak together with vegetables as a single
stack.
Wild Game Recipes
Tips and Tricks
by Allene Flora, Outdoor Campus Volunteer
MARINATION OF WILD GAME
Acid is the tenderizing agent in the tenderizing process. Wine, lemon or lime juice and tomato juice are great products to use. Another great tenderizer is a can of Coke !!
Oil is the product that makes the marination stick to the meat so include salad oil in your marinating recipe.
Marinating wild game enhances the flavor but also tenderizes the meat. You may use the prepackaged tenderizers but be careful that they don’t contain MSG agents that can cause some people irritation of the stomach. The marinating process should be done for a minimum of 12 to 24 hours to truly enhance the flavor and give the maximum level of tenderness desired.
Tenderizing can begin with the freezing process when you can rub the meat
with a tenderizer of your choice. Freezing accelerates the tenderizing process!!!
MARINATION IDEAS
Soy sauce, Worcestershire sauce are great added to a red or cooking wine. Remember that these will greatly affect the flavor of the game so be careful to test the taste of the marinade before adding too much of any ingredient. If the flavor is too strong you may add milk or half/half to make a milder flavor. However, do not add the milk if you are using the marinade on meat to be grilled as it may "bleed out" during the grilling process and leave an undesirable flavor.
Meat should not be left in the refrigerator in a thawed state for more than 4/5 days but may be in the marinating sauce while in the refrigerator for that period. The tenderizing process is only enhanced with the time allowed to marinate.
The shoulders and hind-quarters of large game will require the longer marinating
process and would benefit from the tenderizer being added before freezing.
LARDING
Larding is a process used to tenderize the larger roasts of big game especially in older animals or from the neck/shoulder region as well as the rump.
Larding involves pushing a piece of bacon or salt pork into sections of the meat at about 2-3 inch intervals using a "larder" tool or a thin, sharp knife with a long blade. This process will disperse the fat needed to tenderize the meat while cooking. Garlic salt can also be used with the bacon to speed up the tenderizing process.
Buffalo meat is extremely lean and should be larded. Bear cuts should be larded to
enhance the tenderizing of the toughness especially in the muscular regions. Elk and moose
have shoulder/neck and rump regions that would benefit from larding as well.
Remove the meat from the pan used to roast or cook the meat. Mix one-fourth cup of flour or cornstarch with one cup of COLD water. Stir well until all lumps disappear. Add additional water to the pan drippings a cup at a time until at the level of the gravy desired (3 cups is usually enough for a family of 5/6). Turn the burner on under the pan at a medium-low setting while adding the thickening mixture. Stir constantly until the mix has reached the desire of thickness. If gravy is too thick add small amounts of water and stir until acceptable. If gravy is too runny add small amounts of the thickening until as thick as desired.
Potato juice is an excellent additive for making gravy as the water is loaded with
starch from the potatoes.
FREEZING
Freezing meat properly is important to preserve the meat for future enjoyment. First clean the meat well with cold water. Game birds (especially fowl) should be soaked in COLD water mixed with salt to thoroughly clean and SET before freezing. Cut away any bloody meat where a bullet or shot has shattered the meat and torn it to a bloody state. Freeze meat in meal size portions for ease in preparation.
Heavy-duty freezer paper and plastic wrap are the best products to use when wrapping for freezing. After soaking/cleaning the meat pat it dry and tenderize. Wrap the meat in plastic wrap trying to not allow any air to become trapped. Place the plastic wrapped meat on a sheet of freezer paper and proceed to wrap again while trying to not allow any air to be trapped and secure with masking tape until satisfied airtight.
It is recommended that all meat be in the freezer only 6 to 9 months to enjoy the maximum flavor of the meat. However, if the meat was frozen properly it can be eaten safely for many more months but may have a less desirable tenderness and flavor. Cut off any freezer burn on the meat as it will not look or taste appealing.
Other methods for meat preservation include canning (which provides the ultimate in tenderness) and vacuum sealing. Vacuum sealing is a more desirable and simple form of preparing game meat for freezing or preserving dried meat but may not be economically feasible unless your hunt and preserve a large amount of game each year.
MISCELLANEOUS
Sheep are a member of the cattle family and should be prepared like beef.
Venison means "a deer like animal" and would be considered deer, elk and moose for the purpose of recipes.
Bear eat a lot of sweets like berries, honey and sweet grass. The bear meat will usually be sweet and very rich.
Antelope is not related to the deer and feeds on sage. When preparing antelope you will not need to add herbs but cooking wine and onions will enhance the flavor of this lean meat.
ALWAYS CUT OFF THE OUTER FAT OF THE GAME MEAT AS IT WILL SMELL AND TASTE STRONG POTENTIALLY RUINING YOUR MEAT. IT SHOULD BE CUT OFF COMPLETELY BEFORE FREEZING AND NOT AT THE TIME OF COOKING.
Cuts of meat from older animals/birds are better served in barbecues, stews or as canned meat.
Do not leave the hide on the meat of large game animals while hanging to age as may taint the flavor of the meat.
If starting to cook meat (especially fowl) and you notice an excessive
amount of foaming or a bad odor throw the meat out as may have spoiled in the field or
been sickly.
NEW! RECIPES FROM ALLENE
Pheasant Fajitas
Cut 4 pheasant breasts into ¾" wide strips
Heat 3 tablespoons of olive oil
When oil is hot, add the chicken and one slivered onion
Stir until the meat is no longer pink and onions are transparent
Add thinly sliced peppers (approx. a cup of each: yellow, red and green)
Stir mixture over medium heat until thoroughly heated
Sprinkle package of fajita seasoning over mixture and stir gently until
coated
Turn heat to high and stir in ¼ cup hot water to create a glaze
Stir gently until water evaporates
Place fajita mix on soft tortilla shells and garnish as desired
Venison Meatballs
Mix together:
2 lbs. Venison and 1 lb. Ground pork
one chopped onion
one cup crumbled saltine crackers
one cup ketchup
2 T worchestershire sauce
2 tsp all-spice
1 tsp ginger
1 tsp cloves
Place in sprayed glass dish or blue roaster
Bake at 425 degrees for 1 hour
Reduce heat to 375 degrees and bake 30 more minutes
Venison Bean Bake
Brown 1 ½ lb. Ground venison and one chopped onion
Add one quart pureed canned tomatoes
Add two cans dark red kidney beans
Add one can buttered beans
Add one can Bush’s baked beans
Add ½ cup brown sugar
Add 2 cups sliced venison ring sausage
Bake in a roaster or dutch oven at 375 degrees for one hour
May substitute browned bacon for sausage
Savory Lemon Herb Goose
Mix ingredients in a bowl:
One package Lipton Lemon Herb Mix
Two stalks celery chunked
One onion diced
One lb. Baby carrots
5 red potatoes (w/skins) quartered
¼ cup olive oil
Place chunked goose breast pieces in roasting bag
Pour mixture over goose and close up bag
Turn bag to coat evenly and place bag in a pan or dish
Bake at 325 degrees for 1 hr (check after 45 minutes)
ELK/DEER/MOOSE STROGANOFF
Cut roast or steaks into small chunks.
Marinate overnight in:
½ c. cooking oil
1 can beef broth
½ tsp. salt or Mrs. Dash
½ tsp. pepper
Slice and cook in butter:
1 large onion
2 cups mushrooms
1 clove garlic or 1 tsp. garlic powder
Roll meat in flour, add to the cooked ingredients and cook until brown. Add 2 cans of beef broth, cover and simmer for 1 hr. Remove from the heat, add 1 cup sour cream, stir and simmer while stirring. Serve over needles or add frozen egg noodles that have been rinsed in hot water and place in a crock’d pot to simmer together.
WHITE PHEASANT CHILI
Over low heat melt 2 Tbsp. butter, add 1 cup sliced green onions, stir2-3 mins. Add 3 Tsp. flour while stirring. Add 2 cans chicken broth while stirring constantly. Add:
3 ½ c. cut-up pheasant
1 can drained northern beans
1 can (11oz) drained corn w/red-green peppers
¾ c. half-half
1 can (4oz) chopped green chilies
1 ¾ tsp. ground cumin
2 Tbsp. lime or lemon juice
Cover and simmer for 15 minutes.
May put in crock’d pot. Serve with tortilla chips and cheese.
SPANISH RICE
Fry one pound of venison bacon and crumble.
Saute in the bacon fat -½ c. chopped green onions and 1 large diced green pepper.
Prepare rice (6 cups when prepared)
Place all of the above ingredients in a large skillet with 2 cans Mexican stewed tomatoes. Simmer 25 minutes and serve with cheese.
DUMPLINGS
Mix:
1 ½ c. flour
1 Tbsp. Chopped parsley
2 Tsp. baking powder
½ Tsp. salt
2/3 c. buttermilk ( may use vinegar to sour milk)
1 beaten egg
2 Tbsp. Melted butter
Drop by spoonfuls into boiling soup or stew.
SWEET AND SOUR SAUCE
Marinade meat in:
1 Tbsp. Dry sherry
2 Tsp. soy sauce
½ tsp. salt
Mix:
¼ c. chicken broth
¼ c. cider vinegar
¼ c. brown sugar
3 Tbsp. Catsup
1 can drained pineapple chunks
Take the mix and pour over the marinating meat in a skillet. Stir until thick and translucent. May add green peppers and thin sliced carrots before serving.
May serve over a bed of rice or noodles.
BURGUNDY GOOSE
(DUCK) WITH RASPBERRY SAUCE
Marinate skinned/boned goose breasts:
½ c. cooking oil
¼ c. soy sauce
½ tsp. pepper
1 c. burgundy wine or red cooking wine
Brown the marinated meat in the marinating mixture about 10 minutes on each side (or if sliced into small pieces only a few minutes).
Serve with the Raspberry Sauce:
Bring to a boil:
1 c. raspberry jelly or jam
½ c. water
3 Tsp. brown mustard
2 Tsp. soy sauce
1 Tsp. Worcestershire sauce
(if desired: salt, pepper, caraway seeds)
Serve over the goose.
MORE WILD GAME RECIPES
Sourdough and wild game
Sourdough pancakes and breads are always an excellent accompaniment to wild
game. Heres a recipe for "Sourdough Starter" from Alaska Sourdough by Ruth
Allman
Sourdough Starter
Dump into the sourdough pot
2 cups thick potato water
2 tbsp sugar
2 cups flour (more or less)
1/2 tsp. yeast (optional - use only to speed the action)
Boil potatoes with jackets on until they fall into small pieces. Lift skins out; mash potatoes making a puree. Cool. Add more water to make sufficient liquid if necessary. Richer the potato water, richer the starter. Put all ingredients in the starter pot. Beat until smooth creamy batter. Cover. Set aside in warm place to start fementation.
A few hints and facts about sourdough.
You cannot spoil sourdough. It is a wild yeast - a ferment. If it
separates, water forming on top, just stir well and add fuel (flour) to a
smooth batter again. Dip the sourdough into a bowl to make your batter. Do
not mix in the sourdough pot, as there must be a starter to build new
sourdough supply. Leave about one cup of sourdough for a starter. If it is
all used - just add flour and water and scrape down the sides of the
sourdough pot. There will be enough enzymes to start the sourdough to
bubble again. Sugar is used as a booster to make the enzymes work faster.
It is not used to sweeten the sourdough. Lightly cover the sourdough pot.
Never seal with a tight lid as sourdough needs to breathe. Sourdough may
be kept in the refrigerator when not in constant use. But remember to take
it out at least a day before using to get the sourdough enzymes working
again. Add flour and water. Keep warm. Never use a metal pot or spoon with
sourdough. Sourdough works best when between 65 and 77 degrees. Age
improves and mellows the taste appeal of sourdough. Today you can hear an
Alaskan say with pride their soudough is forty years old or perhaps they
can trace their starter to the days when Fairbanks was a mining camp.
BAKED FISH (IT DOESN'T TASTE LIKE FISH DISH) by Vicki Rath
2 lbs. of lean fish
1 c. sour cream
1 c. mayonnaise
1 package Hidden Valley original ranch dressing mix (dry)
1 large can of French friend onions, crushed
Mix sour cream, mayo and Hidden Valley mix together. Roll dried fish fillets in mixture, then roll in crushed French fried onions. Bake 20-25 minutes in 350 degree oven. Cover pan with aluminum foil or baking lid to trap juices. Test for doneness by inserting a fork at the thickest part. In whole fish, test at the backbone between the head and the dorsal fin. Twist the tines. The fish is done when it flakes easily.
SMOTHERED VENISON by Don Nankivel
3 lbs. venison, round or rump
salt/pepper
flour
1 tsp. celery seed
2 tbsp. prepared mustard or horseradish
1 cut strained tomatoes
Season the venison with salt and pepper and roll in flour; place in melted fat in a Dutch oven or heavy-covered pan and brown on all sides. add celery seed, prepared mustard or horseradish, and strained tomatoes; cover and simmer 3 hours or until tender.
Snow Goose Recipes from Snow Goose Cooking Class
Beer-Braised Goose
Darrel Johnson, TOC Volunteer
Ingredients:
½ goose, skinned, filleted
4 medium potatoes, scrubbed
4 carrots, cut 1 inch thick
1 onion, thinly sliced
1 can beer
¼ cup barbecue sauce
2 tablespoons brown sugar
½ teaspoon garlic salt
Makes 1 serving
Corned Goose
Ingredients:
One large goose breast and legs (skinned)
4 cups water
1 cup Tender Quick Pickling Salt
1 tablespoon pickling spice mix
1 medium onion (optional)
Place goose meat in a nonmetallic container. Chop onion, sprinkle over meat. Sprinkle the spices over the meat. Mix water and pickling salt, and pour over the meat. Be sure the meat is submerged, and let the goose soak for 48 hours while refrigerated. The meat should now be drained and rinsed several times. Soak in fresh water for about 4 hours before cooking. Cook in a crock pot with about 1 cup of onion soup on low for 6-8 hours.
Goose and Gravy
Put the flour, salt, and pepper in a plastic bag. Add the goose and shake until coated. Fry in oil over high heat until well browned. In a Dutch oven, mix the soups and beer and add the browned goose. Cover and bake at 250 degrees for at least 4 hours or until tender. Try not to look too often or it will dry out. The soups and beer make a great gravy to serve with the bird.
Jeffie’s Bannok
Ingredients:
5 cups Flour
3 tbsp. Baking Powder
2 tbsp. Sugar
2 tsp. Salt
¼ cup Milk
Water
*all measurements are approximate
Snow Goose
In a crock pot put the breasts or breasts and legs of two or three snow geese. Pepper and lightly salt. Then dissolve 4 beef bouillon cubes in 1 ½ cups of water and add to the meat. Set the crock pot on high and cook for 6-8 hours. This will really get the meat tender. Actually, the goose is excellent to eat right now but for people who like sauerkraut add a 14 oz. Can and cook for an additional hour on low.
Snow Goose Tidbits
Ingredients:
Several Goose Breasts
Butter
Seasoned pepper
White vermouth
Wild Duck & Goose
Ingredients:
Onion (cut in slices)
Celery (preferably stalks with leaves)
Celery Salt
Pepper
Ground Sage
Poultry Seasoning
Garlic Powder
*Quantities of the above ingredients you use will depend on your individual taste preferences, but don’t be afraid to use a liberal amount.
Cleaning your goose by the wet picking method
Virgil Andersen
Ducks are so easy! Just grab a handful of feathers and pull, and out they come, leaving the skin behind. On the other hand, geese – especially light geese – are frustrating birds to pick, with feathers firmly attached to a fragile skin that tears easily. To loosen the feathers, the skin must be warmed up. My mother said that my grandmother used to warm a goose in the oven until the feathers pulled out easily. They also saved the feathers and down for making pillows. So far, my wife has nixed this method, so I use a less messy process of scalding the goose in hot, soapy water to loosen the feathers. The result of wet picking is a clean bird and no feathers to chase around the house. Removing the wings at the first joint before starting makes the process simpler.
Let’s get started: Fill a large metal dishpan with water to a depth of about 4 to 6 inches. Heat to near boiling, and then add a fair amount of dish soap (Dawn, Ivory, etc. breaks down the oil in the feathers and allows the hot water to get to the skin). Place the pan on a drainboard or in the sink. Hold the goose by the head and feet. Dip it in the hot water breast side down, then tun it over so the back gets wet. Use a spatula or slotted soon to ruffle the feathers, working the water under the feathers and down to the skin, especially under the wings. Be sure to get the neck and tail feathers well soaked. When the areas you want to pick have been saturated, hold the bird up out of the water by its head, and use the spatula to strip excess water from the feathers. Lay the bird on a flat surface and pull some feathers to see if they come out easily. If not, repeat the process until they do.
Be careful not to overdo the scalding, or the skin will actually begin to cook, and become soft and fragile. It is much better to scald it a second time than to overdo it at the start. As you pick the bird, you can ladle hot water over stubborn spots that did not loosen up. Try to take a few feathers at a time, and support the surrounding skin so the skin doesn’t tear.
To finish the job: Open the neck and back of the body cavity, draw the bird, and remove any lung or other tissue in the body cavity. I remove the oil gland or cut off the entire tail, as well as the feet. Soak the goose overnight in salt water in the refrigerator, then rinse and cook or freeze it the next day. Any small amount of down that was missed when the bird was picked will be easy to remove after the bird is cold.
With some practice, you will be able to perform like a pro. Your extra effort to pick the bird will be rewarded. The skin will keep the meat moist and flavorful when the goose has been roasted or smoked.
Kids Can Cook Outdoors
Breakfast!
Bacon and Eggs in a Paper Bag (Serves 16)
| 1 lb. bacon 16 lunch size paper bags 32 large whole eggs 16 long handled cooking forks |
Cut each slice of bacon in half. Open lunch bag and line bottom with 2 half-slices of bacon. Wash hands after handling raw bacon. Close the bag by folding the top down 1 1/2 inches. Make a second fold about the same size. Pierce the bag (through the fold) in the center with the cooking fork or a stick. Hold the bag (by the cooking fork or stick) over a bed of hot coals. The bag should be about 1 inch above the coals. Cook for 3-5 minutes until bag starts to get soaked with bacon grease. Remove bag from heat, let cool for 1 minute. Break open 2 eggs and drop them into the bag on top of the bacon. Stir eggs, refold bag and pierce in center with cooking fork. Hold the bag about 1 inch above coals for about 15 minutes or until eggs are firm and bacon is cooked. Eat bacon and eggs right from the bag.
Omelet in a plastic Bag (serves 12)
| 12 whole eggs 6 oz. shredded cheese 1 medium green pepper 12 Ziploc plastic bags 6 oz. fully cooked ham 1 medium onion salt and pepper to taste 12 cooking forks |
In large kettle (use several kettles for a large group), bring water to a boil over hot coals or campstove. Water needs to be 4-5 inches deep during cooking. Chop ham, onion, and green pepper into small (diced) pieces. Break one egg into each Ziploc bag. Add 1 Tbs. each of cheese, ham, onion, and green pepper (leave out anything you don't like). Zip bag shut. Shake bag for 1 minute or until ingredients are well mixed. Make a handle for each bag by spearing bag, just above the Ziploc, in the center, with a cooking fork or stick. Place the filled plastic bag in the kettle of boiling water. As egg cooks it will begin to thicken. Every couple of minutes, remove the bag from the boiling water and shake. Return bag to boiling water and continue to cook until the egg is firm. Do not let bag touch side of hot kettle - the kettle will melt a hole in the bag. Season the omelet with salt and pepper. Eat your omelet right out of the bag.
Morning Buns (serves 8)
***This recipe uses 2 cupcake tins and 2 reflector ovens***
| 2 cans 10 refrigerator biscuits 1/2 cup chopped nuts (optional) 1/3 cup granulated or brown sugar 1/4 cup margarine 1 tsp. cinnamon |
Prepare and heat oven for moderate heat, about 15-20 hot coals (350-375 degrees). In small cook pot, melt margarine over warm coals of cook stove. Open biscuit cans and separate biscuits. Combine cinnamon and sugar in small bowl. Dip each biscuit into the melted margarine and then into the cinnamon sugar. Place biscuit in each cupcake cup and sprinkle with nuts. Place pans in ovens and bake about 10-15 minutes, until buns are golden brown.
Lunch!
Walking Tacos (Serves 6)
| 1 lb. 90% lean hamburger (no fat to get rid of!) 6 bags 1 3/4 oz. Doritos or Fritos 4 oz. shredded cheese OR 1 bottle squeeze cheese 1 pkg. taco seasoning |
Cook hamburger until brown. Add taco seasoning mix and follow directions on package. When hamburger is cooked, cut the corner from the Doritos bag and slice the edge from top to bottom. Smoosh up the chips and add about 1/8 to 1/4 cup of taco meat. Add shredded cheese. Eat up!
Salad in the Sun (serves 8)
| 1 20 oz. can pineapple chunks 1 11 oz. can mandarin oranges 1 1lb. 14 oz. can fruit cocktail 1 3.4 oz. box instant dry pudding: vanilla or lemon |
Open cans of pineapple, fruit cocktail, and mandarin oranges. Drain all the liquid off the fruit. (Save it in a Ziploc bag to use as a drink mix with 7-up!) Place fruit in a large bowl and stir to mix. Add dry pudding mix to the fruit and stir until well blended. Keep salad cool until ready to serve. Refrigerate leftovers.
Sweet Treats!
Doughboys (Serves 10)
| 10 green sticks or skewers, 12 inches long 1 can 10 refrigerator biscuits 1 1/2 cup fillings: canned pie or pudding filling, whipped topping, jam, ice cream, etc. (optional) |
Dust each biscuit lightly with flour and flatten with hands. Wrap dough around stick or skewer so it looks like a hot-dog. Be sure to close the dough over the end of the stick if you are going to use a filling in your doughboy. Heat over hot coals until golden brown, turning often. Remove doughboy from stick and fill if desired.
Baggie Ice Cream (serves 2)
| 4 quart-size Ziploc bags 1 cup rock salt 8 cups light cream - half and half 3/4 cup canned pie filling, any fruit flavor 4 gallon-size Ziploc bags 12 trays ice: 16 cubes/tray 2 Tbs. granulated sugar |
In a one-quart freezer bag – put one cup of ½ and ½, 3 Tblsp pie-filling or flavored syrup and 2 Tblsp sugar. Seal the bag (check to be sure completely sealed). Place the quart bag inside a one-gallon freezer bag and add 50-60 small ice cubes. Add ¼ cup rock salt and seal the gallon bag. Flip and shake the bag for 5 to 15 minutes until the ice cream thickens. Remove the quart bag containing the ice cream and divide the ice cream into two styrofoam cups. Enjoy!!
Mud in the Hole (Serves 8)
| 4 cups canned chocolate pudding 8 ice-cream cones |
Open can with can opener. Fill ice cream cone with pudding (about 1/2 cup per cone). Serve immediately!
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An Outdoor Campus Favorite... Sunshine in a Cloud! |
8 oz. tub of Cool Whip |
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| Put 1/2 cup of Cool Whip into a sandwich size Ziploc bag. Add 1 peach half and one graham cracker. Zip the bag closed and squeeze everything together. Open a corner of the bag and slurp the "sunshine in a cloud" right from the bag! | |
