Ice Cream in a Bag
This is such a great and fun treat to make while camping.
½ cup whole milk
1 T. sugar
Flavoring – such as Hershery’s chocolate syrup
ice
salt – course salt works the best but table salt can be used too
Skor bits – or any other kind of candy or toppping
Put ingredients in a snack size zip lock bag and then into a sandwich size zip lock bag. This extra bag keeps the salt from getting into the ice cream.
Put ice cubes and salt into a gallon size zip lock bag. Arrange filled bags around and into the ice. Only put about 4 ice cream bags in each big bag – putting any more, slows down the freezing time. Put big bags into a pillow case and shake shake shake – passing it around so everyone can have a turn to shake – until it turns to ice cream. Open bag and add candy or topping. Eat ice cream right out of the bag.
Taco Bean Dip
This meaty thick dip is more of a meal than an appetizer. Great meal for a cold winter night. Also great to serve at a winter party.
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can tomato soup
2 (15 oz.) cans pork and beans
1 pound hamburger
taco seasoning, to taste
garlic powder, to taste
Mix all together and heat in crock pot. Serve with tortilla chips.
Recipe Source: Kellee A.
Sweet and Sour Pork
1 pound lean pork, cut into ½ inch pieces
1 T. white wine or apple juice
1 T. soy sauce
1 egg, lightly beaten
1 T. cornstarch
3 T. flour
oil for deep frying
1 small onion, quartered or smaller
3 green peppers, seeded, quartered or smaller
1 clove garlic, minced
3 slices canned pineapple, drained and cut into bite size pieces
3 T. oil
SAUCE:
1/3 cup sugar
4 T. catsup
1 T. white wine
2 T. vinegar
4 T. soy
1 T. cornstarch mixed well with 1/3 cup water
Mix pork with wine, soy, egg, cornstarch and flour.
Heat oil to 340 degrees.
Separate pork pieces and deep fry until well done and crisp on the edges. Remove to paper towel lined bowl. Place in low oven to keep warm.
Heat 3 T. oil and sauté onions, green peppers and garlic over high heat for 2 mins, mixing well.
Add sauce and bring to a boil. Thicken with cornstarch mixture, stirring constantly.
Add fried pork and pineapple – mix well and serve hot.
Recipe Source: Dad (Dick Oakford)
Daffy Cake (cake without eggs)
3 cups flour
2 cups sugar
1 cup oil
6 T. cocoa
4 T. vinegar (measured carefully)
2 tsp. soda
½ tsp. salt
2 cups water
3 tsp. vanilla
Mix all ingredients together.
Grease and flour either a bundt pan or 9 x 13 pan.
Bake at 350 for 40 mins.
FROSTING:
1 pound powdered sugar
2-3 T. cocoa
¼ cup melted butter
2 t. vanilla
Chili Relleno
1 egg, separated
1 egg white
dash of salt
1 can whole small green chilies, drained or
2 oz. chopped green chilies
¾ oz. cheese, shredded
Preheat oven to 350 degrees. Spray small glass pan with cooking spray. Set aside.
In bowl, beat egg whites and salt until stiff.
In another bowl, lightly beat egg yolk; fold into egg whites.
Spread half the mixture in prepared dish. Put chili on next; sprinkle with cheese. Spread remaining egg on top.
Bake until golden brown and center is set – about 15 – 20 mins.
Serve with salsa.
Cheese Ball
My Dad made this cheese ball every Thanksgiving and Christmas. That was in the “olden days” before you could buy cheese balls pre-made in the store. We all love it!
2 (8 oz.) cream cheese
1 (5 oz.) bottle Old English sharp cheese
1 oz. blue cheese
3 green onions, finely chopped
2 shots Worcestershire sauce
parsley
pecans, finely chopped
Soften cheese to room temperature.
Mix all ingredients, except pecans, together.
Put in frig to set up before molding into a ball.
Roll in pecans. Serve with Wheat Thins or a variety of crackers.
Recipe Source: Dad (Dick Oakford)
French Bread
Makes 2 large loaves
2 ½ cups warm water
2 T. sugar
2 T. yeast
1 T. salt
2 T. oil
6 cups flour
In bowl, combine water, sugar and yeast. Let stand about 5 minutes or until bubbly.
Stir in salt, oil, and 3 cups of flour. Put 3 more cups of flour into the bread maker and add mixture from the bowl.
Mix in bread maker until it is all mixed very well. Let stand 10 minutes.
After 10 minutes, turn bread maker back on for 30 – 60 seconds. Let stand 10 minutes. Repeat this process 5 times.
Place dough on a lightly floured board or counter – divide in half. Form into loaves.
Arrange both loaves lengthwise on a large sprayed cookie sheet. Cover and let rise 30 – 45 minutes or until desired size is achieved.
Bake at 375 for 25 – 30 minutes. Remove to a rack. Covering with a towel will keep the crust softer. Serve warm
Note: This recipe can also be mixed in a Mix Master.
Omelet Scramble
2 slices turkey bacon, cut into bite-size pieces
Variety of your favorite vegetables –
onion, bell pepper, mushrooms, chilies, etc.
½ cup egg substitute
½ oz. 1% cheese
In a small non-stick frying pan, fry turkey bacon on medium heat. When it is about half way cooked, add the vegetables to the pan and sauté until tender. Add egg substitute and scramble until done. Turn heat to low, sprinkle cheese on top, cover with a lid until the cheese melts.
Top with your favorite taco sauce, hot sauce or salsa.
Makes one serving
Black Bottom Peppermint Ice Cream Pie
1 (7 ¾ oz.) pkg. reduced-fat chocolate sandwich cookies (such as Snack Well’s), crushed into large crumbs
1 T. fat-free milk
¼ cup crushed peppermint candy or candy canes, divided
4 cups vanilla low-fat ice cream, slightly softened
1 T. semisweet chocolate minichips
Place crushed cookies in a bowl, sprinkle with milk, and stir well. Press crumbs into bottom and up sides of a 9 inch pie plate.
Sprinkle 2 T. candy over bottom of crust. Freeze at least 30 minutes.
Stir ice cream until smooth (do not allow ice cream to melt). Spoon ice cream into pie shell, spreading evenly.
Sprinkle remaining 2 T. crushed peppermint and minichips over ice cream.
Cover and freeze at least 4 hours or until firm.
8 servings
Shrimp and Pork Wontons
1/2 pound medium shrimp, peeled, deveined, and finely chopped
¼ pound lean pork, finely chopped
4 green onions, chopped
2 T. cornstarch
1 garlic clove, minced
1 T. hoisin sauce
2 tsp. Asian sesame oil (dark)
1 tsp. soy sauce
40 – 3 inch square wonton wrappers
Combine shrimp, pork, green onions and garlic. Saute until done.
Add cornstarch, hoisin sauce, 1 tsp. of the sesame oil, and soy sauce.
Place 1 ½ tsp. of mixture in the center of each wrapper. Moisten edges of each wonton wrapper with water and pull one of the top corners diagonally over the filling to make a triangle. Press the edges firmly to seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water, and press together.
Place completed wontons on a baking sheet, lightly dusted with cornstarch and cover with a damp paper towel.
Fry wontons in hot oil until lightly browned and crispy.
