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RE: Keeping Grease
My mom used to use the saved bacon grease to pop popcorn. We had a special pan that we used solely for the popcorn (we had popcorn a LOT since it was inexpensive). Popped with the bacon grease sure gave it a different but yummy flavor that can't be beat.
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kihutson
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07/01/08 06:37pm |
Camp Cooks and Connoisseurs
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RE: tea: when and how do I harvest it......
Try this site from eHow.
The mint family is very invasive - that's probably why the current family in your childhood home calls it a "darn weed!!"
Have you ever made mint jelly? My mom used to make it when we were growing up. Yum!
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kihutson
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06/29/08 11:26am |
Camp Cooks and Connoisseurs
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RE: How many bowls do you carry in your rv?
Just my 2 cents: Those collapsible bowls are terrible. Bought some specifically for the trailer and did not like them at all. Prefer the nesting and/or the disposable ones listed in other posts.
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kihutson
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06/28/08 01:33pm |
Camp Cooks and Connoisseurs
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RE: Breakfast menu's
Mimosas. At least two per person and they'll forget there's no food!!
How 'bout a big pot of sausage gravy and biscuits? Simple and good - especially with the mimosas!
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kihutson
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06/28/08 08:48am |
Camp Cooks and Connoisseurs
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RE: Critters! What to do about them?
During the winter, I put Irish Spring soap in all the basement parts as well as the cabinets, drawers, etc. on the inside. I cut the bars into 3 or 4 pieces and used the pieces in smaller spots instead of the entire bar of soap. I even put a piece in the hole where the electrical hook-up cord enters the trailer. I was skeptical, but to my surprise, there was absolutely NO evidence that mice had invaded the trailer during the winter - and I really looked hard for the "evidence" since I was skeptical. I put all the soap pieces in a baggie for this winter, but may decide to just leave them where they were all the time - really doesn't take up much space and really smells "Irish Spring" fresh!!
I don't know if this works for other rodents or not, but it sure worked well for the mice.
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kihutson
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06/28/08 08:30am |
Fifth-Wheels
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RE: Making Jam?
Just made some peach freezer jam with some nectar I had. (Got the idea from someone here on the forum when I asked for ideas for the peach nectar). Turned out great! The certo states that you can use either sugar or a sugar substitute (Splenda) if you prefer sugar-free. It was really easy and took less than 30 minutes. Good luck!!
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kihutson
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06/27/08 08:04pm |
Camp Cooks and Connoisseurs
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RE: Creamy Chicken Roulades
I use the Panko breadcrumbs for a lot of things. They really crispy up easily in the skillet or in the oven. Thanks for another use for them - - looks delish!!
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kihutson
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06/27/08 07:53pm |
Camp Cooks and Connoisseurs
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RE: Biscuits on the Grill??
You can make an "oven" over any heat: Take a large saucepan and place "spacers" (I've used tuna cans with top and bottom removed - whatever you find to use) on the bottom of the saucepan. Place your cake, cookies, etc. in a round cakepan on TOP of the spacer(s) and place a lid on the saucepan. The spacer(s) will keep the bottom of the cakepan from touching the bottom of the saucepan and provides an indirect heat. The bottoms of the biscuits, cake, etc. do not burn when using the spacer(s).
Would this work using a cast iron dutch oven? I would love to give this a try.
I would think it would work as long as you have the spacers at the bottom of the DO - the heat is fairly even on the bottom from the charcoal. If you do give it a try, please report back!
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kihutson
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06/25/08 02:47pm |
Camp Cooks and Connoisseurs
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RE: Potato Patties
I grew up on left over mashed potato potato cakes. I've passed it on to my kids too. Works best when the mashed potatoes are very thick. We never added anything to them. Just bread them in flour and place in hot grease. And yes, hot bacon grease IS WONDERFUL!
We had them in patties and floured . . . and the bacon grease came out of a tin that the bacon grease was kept in that had a sieve in the top to filter out the bacon bits . . . you all know what that bacon grease tin looks like, right???? :B
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kihutson
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06/24/08 07:17pm |
Camp Cooks and Connoisseurs
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RE: Creamy Cucumbers
My mom made something very similar. She put the cucumbers and onion pieces in salt water to soak for awhile before rinsing and adding milk (in the place of your sour cream or yogurt) and then adding just enough vinegar to make a little curdling of the milk. She added sugar, salt and pepper. I still make this today, but will have to try the sour cream.
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kihutson
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06/24/08 07:11pm |
Camp Cooks and Connoisseurs
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RE: Looking for this type of cooking pan
The Roswell Discada looks great with the detachable legs. Can be used over the grill without the legs or over the fire with the legs. Great set of recipes to download as well. Thanks for the link!
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kihutson
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06/24/08 01:31pm |
Camp Cooks and Connoisseurs
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RE: Fresh Salsa Recipes?
I use the packaged mixes. Ball makes the mixes and there are several other makers of the mixes. The one I use calls for canned tomatoes and cider vinegar. You do have to cook it a bit, but it's less than 15 minutes of preparation and cooking time combined. I usually make a big batch and freeze it for later. Freezes nicely. There are also some instant mixes on the market. Look in the canning/freezing section of stores like Wal-Mart or farm stores (Rural King, Farm and Fleet, Tractor Supply, etc).
Hope this helps!
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kihutson
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06/24/08 01:00pm |
Camp Cooks and Connoisseurs
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RE: Stick Biscuts
We used to use the Bisquick biscuit recipe, shape the dough around the end of a green tree twig (or dowel rod!) and cook over the fire as above. Filled 'em with butter and jelly. The memories . . . thanks!
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kihutson
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06/23/08 07:11pm |
Camp Cooks and Connoisseurs
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RE: Dutch Oven recipe help?
Peaches with a spice cake mix is yummy as well.
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kihutson
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06/23/08 01:02pm |
Camp Cooks and Connoisseurs
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RE: Cool Suppers for the Hot Summer ???
Here's something you might like, too:
http://www.spain-recipes.com/gazpacho-recipes.html
Great site, Mike! Here's a shortcut. Interesting gazpachos!!
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kihutson
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06/23/08 12:32pm |
Camp Cooks and Connoisseurs
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RE: Biscuits on the Grill??
You can make an "oven" over any heat: Take a large saucepan and place "spacers" (I've used tuna cans with top and bottom removed - whatever you find to use) on the bottom of the saucepan. Place your cake, cookies, etc. in a round cakepan on TOP of the spacer(s) and place a lid on the saucepan. The spacer(s) will keep the bottom of the cakepan from touching the bottom of the saucepan and provides an indirect heat. The bottoms of the biscuits, cake, etc. do not burn when using the spacer(s).
I used this method many times while living in a third-world country where I cooked everything on a one-burner kerosene stove. Works over a regular fire or grill as well.
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kihutson
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06/22/08 01:49pm |
Camp Cooks and Connoisseurs
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RE: Peach Juice . . .
WOW!!! These are all great! I can see now I'm going to have to take some more peaches out of the freezer to get ready for this year's crop.
Beaglebiz - . . . and we have our own beautiful pond to sit by and watch.
fordsooperdooty - duh! Never thought about making jam! I WILL have to get more out!
and Moderator Mike: our peaches ARE the white ones - that's why they are so sweet naturally. Did not know they were white when we bought the trees, but when we took bites that first season, WOW! What flavor. I will definitely check out the site you provided as well as the Bellini. And you're right - it is nectar - pretty thick to be juice!
Thank you all so much for the ideas. Keep 'em coming - we have a new HUGE crop coming on the trees for later in the summer. Cherries are just now on and almost ripe - gotta get them before the birds get them!
Thanks again to all!
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kihutson
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06/15/08 06:41pm |
Camp Cooks and Connoisseurs
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Peach Juice . . .
. . . help me be creative. I have some peach juice - probably about 3-4 cups. This is the juice off of peaches that I froze from our trees so it is more pulpy (pulpful!!??) than that out of a commercial can. The juice is naturally sweet like the peaches so will not need much, if any, sugar added.
Thanks, in advance, for your ideas!
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kihutson
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06/15/08 04:19pm |
Camp Cooks and Connoisseurs
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RE: Happy hour recipies
Ice cubes in a glass, add mudslide mix and peppermint schnapps. It will kick your booty!!
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kihutson
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06/15/08 02:38pm |
Camp Cooks and Connoisseurs
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RE: Handy Hints, Gadgets, Products & Gizmos
bump
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kihutson
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06/15/08 02:27pm |
General RVing Issues
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