Easy Campfire Corned Beef Hash

Submitted by O’Keefe Ranch

  • 6 medium potatoes
  • 1 medium to large onion, chopped
  • 3 celery stalks, chopped
  • 1 can corned beef
  • salt and pepper to taste

Boil the potatoes, steam or fry celery and onion, smash potatoes into a cast iron frying pan and add all other ingredients. Cook together until hot.

Great with eggs for breakfast or even dinner with a salad or slaw.

Cream Corn Like No Other

by Mike and Iona Copeman

  • 2 (10 oz) pkgs frozen corn kernels, thawed
  • 1 cup heavy cream
  • 1 tsp salt
  • 2 tbsp granulated sugar
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp butter
  • 1 cup whole milk
  • 2 tbsp all purpose flour
  • 1/4 cup fresh parmesan cheese, grated

Stove Top Method

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the parmesan cheese until melted. Serve hot.

Slow Cooker

Don’t thaw corn. Add everything except parmesan to slow cooker. Stir, cover with lid, and walk away. Cook on high for 3 to 4 hours. When ready to serve add parmesan and stir once more. You may have to add some cornstarch near the end of cooking time if too liquid.

Fresh Guacamole

by Ben Crane

  • 3 ripe avocados, halved, pitted and skinned
  • 1 tbsp real mayonnaise
  • 1 tbsp salsa
  • 1 tbsp lime or lemon juice, or 1 lime halved and juiced
  • 1 tbsp yellow onion, diced extremely fine
  • Seasoning salt to taste

Cut avocados in half, attack the pit with a sharp chop of the knife, twist and remove. With a large soup spoon carve out the green meat (now that sounds nasty) and place on a dinner plate. Scrape out the stuff that didn’t come off the skin because this is so good you don’t want to waste any. If it’s brown or stringy it’s best left in the skin and thrown away. Slap the mayonnaise and salsa on the halved avocados and mash with a fork until it’s all broke down. Add your lime juice, diced onion and a dash or two of seasoning salt, and mix thoroughly. Serve immediately.

This also works only as a fresh condiment, and it don’t keep in the fridge without turning brown and the taste going south.

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Curried Vegetables

Curried Vegetables

recipeimagesjun04The apple and curry flavors really come through.

Medium carrots, cut into 1 1?2 inch (3.8 cm) lengths 4 4
Simmering water 2 cups 500 ml
Cauliflower florets, about 1 1?2-2 inches (3.8-5 cm) in diameter 1 lb. 454 g
Medium zucchini, with peel, cut into 1 1?2 inch (3.8 cm) pieces 2 2
Long double-pronged metal skewers 4 4
Large onion, cut into large dice 1 1
Apple juice 2 tbsp. 30 ml
Apple jelly preserves 2 tbsp. 30 ml
Chutney, larger pieces chopped fine 1?4 cup 60 ml
Curry paste 1?2 tsp. 2 ml

Steam carrot pieces over simmering water in large saucepan for 5 to 7 minutes until tender-crisp. Cool.

Steam cauliflower florets over same simmering water in same large saucepan for 4 to 6 minutes until just tender-crisp. Cool.

Steam zucchini pieces over same simmering water in same large saucepan for 2 to 3 minutes until tender-crisp.

Alternate vegetable pieces and onion pieces on each skewer.

Preheat barbecue to medium. Combine remaining 4 ingredients in small saucepan. Warm until jelly is dissolved. Makes 6 tbsp. (100 mL) basting sauce. Place skewers on greased grill. Close lid. Cook for about 15 minutes, turning and basting with sauce several times, until vegetables are soft and glazed. Serve remaining sauce with vegetables. Makes 4 skewers.
Reprinted from Grilling © Company’s Coming Publishing Limited

1 skewer:
135 Calories
0.8 g Total Fat
31 g Carbohydrate
6 g Fibre
4 g Protein
51 mg Sodium

Reprinted from Most Loved Main Courses © Company’s Coming Publishing Limited