Category Archives: Recipe

Creamy Cucumbers

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Creamy Cucumbers

The base recipe was one we found on-line and then we modified it to our taste.

Ingredients

  • 4 cups cucumbers 2 or 3 each, sliced
  • 1 tsp salt more or less
  • 1 medium onion sliced thin
  • 3/4 cup mayonnaise
  • 3 TBL white sugar
  • 2 TBL cider vinegar
  • 1/8 tsp dill weed

Instructions

  • Put cucumbers in a bowl and sprinkle with 1 teaspoon (about). Stir well and let stand for 1/2 hour. While waiting for the cucumbers to release the juice, thoroughly mix the mayo, sugar, cider vinegar, and dill weed.
  • Drain juice, add onion and mix. Pour the mayo mixture over the cucumbers and onions, mix. Let stand in the refrigerator for at least a few hours but better if it stands overnight.
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Waldorf Salad

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Waldorf Salad

Excellent easy to make salad. This is an Emeril Lagasse recipe which we found on www.foodnetwork.com.
Course: Salad
Cuisine: American
Servings: 6

Ingredients

  • 1/4 cup mayonnaise
  • 1 TBL apple cider vinegar
  • 1/3 to 1/2 cup buttermilk
  • 1/2 cup blue cheese crumbled
  • 1/4 cup yellow onion grated
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Pinch cayenne
  • 2 cups red apples diced, Gala or Jonathan (2 to 3 medium apples)
  • 1 cup celery thinly sliced
  • 1/2 cup grapes red, seedless, halved
  • 1/2 cup walnut pieces broken
  • 1 head Bibb lettuce cored and leaves separated (we use Boston lettuce and like it better)

Instructions

  • In a bowl, whisk together the mayonnaise and vinegar. Slowly add 1/3 cup buttermilk, whisking to thicken. Add the blue cheese, onion, salt, pepper, and cayenne, and whisk well to combine, adding more buttermilk, as desired. Set aside.
  • In a large bowl, combine the apples, celery, grapes, and walnuts. Add the dressing, to taste, and toss well.
  • Arrange the lettuce leaves on 6 salad plates. Top with the tossed salad and serve.
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Oyster Chowder-BP

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I found this recipe online at www.gorp.com and first tried in September 1998 at Pictured Rocks National Lakeshore. We have had it numerous times since and it has never failed to satisfy.  Be careful with this meal in bear country!

Combine in plastic zipper bag at home:
1 package (.9 ounces) Knorr mushroom sauce mix (not gravy mix)
1/2 cup instant mashed potato flakes
3 tablespoons packaged dry onion soup mix (half of a 1.4-ounce package)
1 tablespoon nonfat dry milk powder
1 tablespoon bacon-flavored bits (Bac-Os) or home-dried cooked chopped bacon
2 teaspoons Butter Buds (in the spice aisle at the grocery store, Molly McButter etc.)
1/2 teaspoon crumbled dried parsley leaves
1/4 teaspoon black pepper

Carry separately:
1 can 3/7 oz. petite smoked oysters
Oyster crackers or saltines (optional, not in my opinion)

At camp:
In medium pot, boil 3 cups water. Add dry mix and oysters with juice. Stir thoroughly. Cover and return to boiling. Reduce heat and simmer, stirring occasionally, about 10 minutes. Serve with oyster crackers. The downsides of this recipe are that you have to carry to oyster container (metal) and worry about the smell. We have never had any problems but have never served it in bear country. Be sure to clean out the pot too.

Servings: 2 or 3 servings