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Newsletter Recipes January Italian Pasta Salad 1 box of tri-colored spiral pasta 1 small can sliced black olives, drained ¼ lb. salami ¼ lb. cooked ham ¼ lb. swiss cheese ¼ lb. muenster cheese ¼ lb. colby cheese ¼ lb. mild yellow cheddar cheese 1 cup Wishbone Italian salad dressing
Directions: Cook pasta according to package directions. Drain and rinse in cold water until completely cool. Drain thoroughly. Cut salami, ham, swiss, muenster, colby, and cheddar cheese into bite size pieces. In a large bowl combine pasta, cut up meats, cheese, and olives. Add salad dressing. Stir to coat all ingredients. Refrigerate for flavors to blend. Enjoy! Try this for a Super Bowl Party. Also, makes a great camp lunch on a hot day. Make ahead and store in zip lock bags in a cooler.
February Slow Cooker Chicken and Dumplings 4 skinless, boneless, chicken breast halves 2 tablespoons butter 2 (10.75 oz.) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 oz.) packages refrigerated biscuit dough, torn into pieces
Directions: Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on high. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. Also, can be cooked in a dutch oven over a camp fire. Enjoy!
March Lemon-Herb Beef Pot Roast 1 (3 to 3 ½ lb.) boneless beef chuck pot roast 1 tablespoon olive oil 2 cups baby carrots 1 lb. small red-skinned potatoes, halved 1 medium onion, cut into 6 wedges 2 tablespoons cornstarch dissolved in 2 tablespoons water ½ teaspoon dried basil Seasoning: 2 teaspoons lemon pepper 2 cloves garlic, minced 1 teaspoon dried basil
Directions: Combine seasoning ingredients; press onto beef pot roast. Heat oil in dutch oven over medium heat until hot. Brown pot roast. Pour off drippings. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid. Stir in cornstarch mixture and ½ teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce. Practice now at home. A great dish to cook in a cast iron pot over an open fire – chuck wagon style.
April Campfire Trout Trout – fresh caught in our Plattekill Creek butter lemon slices salt & pepper
Directions: Place the trout in a piece of foil large enough to wrap around several times. Top with a couple slices of butter and lemon slices. Season with salt and pepper. Wrap in the foil being sure to seal all edges. Place in the campfire or on the grill close to the coals. Cook for about 7 minutes on each side or until done. Fish is done when it flakes easily with a fork. Enjoy!
May Cheddar Cheese Stuffed Burgers 10 oz. ground beef – from the Smokehouse of the Catskills 1/3 cup finely chopped red onion 1/4 cup chopped fresh parsley 2 teaspoons Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup grated sharp cheddar cheese 2 large (4 1/2" diameter) English muffins, split horizontally
Directions: Prepare barbecue (medium-high heat). Combine meat, onion, parsley, Worcestershire sauce, salt and pepper in a medium bowl; blend well. Divide meat mixture into 4 equal portions and flatten each portion into a round patty. In the center of 1 patty place 1/2 of cheese then cover with another patty. Pinch edges together to seal in filling. Repeat with remaining 2 patties. Grill burgers to desired doneness, about 5 minutes per side for medium. Grill muffin halves until beginning to color, about 1 minute per side. Serve burgers in muffins.
June Pizza Pudgie Pie sliced bread, white or wheat, 2 per sandwich jar of pizza sauce pepperoni shredded mozzarella cheese butter spread a pie iron
Directions: Start by spreading a layer of butter spread on two slices of bread. Place one slice, butter side down, on one half of the pie iron. Add a healthy spoon full of sauce, about ¼ cup mozzarella cheese, and a few slices of pepperoni. Place other slice of bread on top butter side up. Close and secure pie iron. Cook over flame or hot coals, checking sandwich until golden brown. Enjoy!
Dutch Oven Chili You can make this as mild or as hot as you like. 1 tablespoon vegetable oil 2 lbs. boneless round steak, cut into 1/2" cubes } from the 1 lb. lean pork, cut into 1/2" cubes } Smokehouse of the Catskills 1/2 teaspoon black pepper 2-14oz. cans beef broth 1-8 oz. can tomato sauce 1/2 cup chopped onion 2 tablespoons cumin 1 tablespoon paprika 1 1/2 teaspoons garlic powder 1/3 cup chili powder 1 teaspoon brown sugar 1/2 teaspoon ground sage 1/2 teaspoon thyme 1/2 teaspoon dry mustard
Directions: Into a dutch oven, heat oil until hot, add 1/3 of each of the beef and pork. Cook until browned on all sides. Using a slotted spoon, remove meat to a plate, repeat with remaining meat. Drain off all excess fat and return meat to pot. Sprinkle with pepper, stir to coat meat. Add beef broth and tomato sauce. Bring to a boil and reduce heat to a simmer until meat is tender. (+/- 1 hr.) Stir in chili powder, onion, cumin, paprika, garlic powder, brown sugar, sage, thyme, and dry mustard. Simmer about 1 hour until meat is very tender. CHARCOAL HINTS: Use 12-14 briquettes underneath to brown meat. Use 8-10 briquettes underneath and 6-8 on the lid to cook at a simmer. Remove briquettes on the lid if it seems to hot.
August Grilled Corn on the Cob fresh corn on the cob – from Story's Farm salted butter salt & pepper
Directions: To grill the corn, simply shuck the corn until it is down to 2 or 3 layers of husk. Pull off any excess silk if it is in the way, but once the corn is grilled it will be very easy to remove. Place the corn on a hot grill and cook until the husk is dark, rotating the ear every 2-3 minutes. Over high heat the corn should be done in about 10-12 minutes. Husk, butter, season and enjoy! The corn also makes great leftovers, so cook extra!
September Taco Soup 2 lbs. ground beef – from the Smokehouse of the Catskills 1 medium onion, chopped 1 can kidney beans 1 can pinto beans 1 can black beans 1 can Rotel tomatoes 1 can diced tomatoes 2 cans shoepeg corn 2 packages taco seasoning 1 package Hidden Valley Ranch
Directions: Brown ground beef and onion. Add taco and HVR seasoning and mix well. Add the rest of the ingredients. The longer you let it simmer, the better! Great cooked over a campfire. October Pork Tenderloin with Apples 3 slices of bacon 1 pork tenderloin – from the Smokehouse of the Catskills 3 tart apples – fresh picked on your Sept. & Oct. camping trip ½ cup apple cider vinegar ½ cup water ¼ cup sugar course, ground black pepper
Directions: In a skillet, brown bacon until crisp. Remove bacon and set aside. Reserve the bacon drippings and this same pan. Remove all the fat from the tenderloin and season with ground black pepper. Place in the pan with the hot bacon grease and brown on all sides, then turn down the fire to low and let cook for approximately 25- 30 minutes, uncovered, turned every now and then. While the meat is cooking, core and slice the apples and set aside. After 25-30 minutes remove the meat. The pork will be done but still a little pink inside. You don't want it over cooked. Set aside in a dish covered with foil to keep it warm. In a small bowl, mix vinegar, water, sugar and stir until the sugar is dissolved. Add the apples and the vinegar mixture to the same pan and cook until the apples are soft but not mushy. Slice tenderloin into medallions, pour apples over the pork and top with crumbled bacon. Serve with a salad. Enjoy!
Apple Pancakes ¼ cup butter, melted 1 egg 1 cup milk 1 cup shredded tart apple – fresh picked on your Sept. & Oct. camping trip 1¼ cups all-purpose flour 1¼ teaspoons baking powder ¼ teaspoon ground cinnamon 1 tablespoon white sugar
Directions: In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot. Delicious when topped with warm dark maple syrup. Enjoy!
Roasted Ham on the Grill 1- ready to eat ham, shank or butt, not spiral sliced. (I use Cooks Brand with excellent results) whole cloves Glaze: ½ cup bourbon or scotch (Jack is good) ½ cup real maple syrup – New York Dark ½ cup molasses ¼ spicy mustard ½ cup lemon juice ½ cup dark brown sugar mesquite, oak, or hickory wood chips (optional)
Directions: Preheat grill with lid to 230-250 degrees F, using a thermometer. Trim most but not all fat and rind. Cross cut sides of ham. Poke whole cloves in crosses more or less to your taste. Place ham face down on something (saucer,trivet, or rack) in a disposable aluminum pan. Put 1/2” of water in pan. Place ham in grill on one side turning the burner off on that side. Close the lid. You will cook with indirect heat from the other side. Adjust heat to maintain 230-250 degrees F. If you like a little smoke flavor place smoker pack* on lit burner. Cook 4 to 5 hours. Now we start glazing. Blend or shake in a container the glaze ingredients until well blended. Every 15-20 minutes, for 2-3 hours, brush on a nice even coat of glaze. Remove from heat and let stand ½ hour before slicing. *Smoke Pack: Use an iron smoker box or wrap water soaked wood chips in several layers of aluminum foil. Poke a few holes in the foil to let the smoke out. Mesquite, oak, or hickory wood work well, don't use sappy wood like pine and hemlock.
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