Camp Recipes followed by Thrillophilia part 5

Corn Soup


• 12 ears Corn (de-husked and cleaned)


• 1 tsp Salt


• 1 tsp Parsley (minced)


• 1/2 cup Butter (melted)


• 4 Hard Boiled Egg Yolks


Grate the corn off of 6 ears. Place the 6 cobs in a pot allowing it to boil for about 45 mins. Meanwhile, cut the corn from the remain 6 ears and combine it with the grated corn in a bowl. Mash the egg yolks and add the flour, salt, and melted butter. Slowly add the corn cob stock to the mixture stirring constantly. Add the corn and parsley to the mix and allow it to cook for another 10 mins. If soup is too thick, thin it with water or milk.


Smitty's Campfire Chili


• 1lb hamburger


• 1 can stewed tomatoes


• 1 can chili beans


• 1can tomato soup


• 1 medium to large onion


• Garlic salt or powder


• 1 tsp salt


• 1 tsp pepper


• Chili powder


In a large frying pan toss brown hamburger and diced onion and season to taste with garlic salt. Drain excess grease. Add left over ingredients and flavor to taste with chili powder. Let it simmer till it thickens.





Cool Summer Fruit Soup


• 6 cups Cantaloupe (peeled, seeded, & cubed)


• 1 3/4 cups Coconut Milk


• 2 tbsp Lime Juice


• 2 tbsp Ginger Root (grated)


• 2 tbsp Mint (minced)


• 1 tsp Almond Extract


• 1 dash Ground Cinnamon (be generous)


• 1/4* cup Brown Sugar (packed)


Puree everything except the brown sugar in a blender (or food processor) until smooth. Sweeten with the brown sugar to taste (use more than a 1/4 cup if desired). Chill for several hours or overnight to allow for the flavors to meld. Serve garnished with mint leaves, edible flower petals, and/or lemon slices.


SNACKS


Quickie Crunchie Trail Mix


• 16 oz. M&M's (or equiv.)


• 10 oz. Peanut Butter Chips


• 3 oz. Chow Mein Noodles


• 1 1/2 cup Raisins


• 1 1/4 cup Peanuts (shells removed)


Put everything in a big zipper style bag and shake until well mixed. Store in an airtight bag. This makes approx. 8 servings.


Ants On A Log


• Celery


• Peanut Butter


• Raisins


The actual amount of each ingredient depends on how many you plan to make.


Clean and spruce the celery to short equal lengths. Spread the peanut butter in the "groovy section" of each piece of celery. Then place the raisins on the peanut butter.


Haystacks


• Butterscotch Chips(qty 1 lb)


• Peanut Butter(qty 2/3 c)


• Chow Mein Noodles(qty single can)


Place a heavy pan on medium coals burning on medium heat. Place the butterscotch chips and peanut butter in the pan and melt them together stirring it constantly so as not to be burned. Put the noodles in a large mixing bowl and pour the hot mix over it. Carefully mix the 2 together. Drop by spoonfuls onto wax paper and allow them to cool.











Corn Soup


• 12 ears Corn (de-husked and cleaned)


• 1 tsp Salt


• 1 tsp Parsley (minced)


• 1/2 cup Butter (melted)


• 4 Hard Boiled Egg Yolks


Grate the corn off of 6 ears. Place the 6 cobs in a pot allowing it to boil for about 45 mins. Meanwhile, cut the corn from the remain 6 ears and combine it with the grated corn in a bowl. Mash the egg yolks and add the flour, salt, and melted butter. Slowly add the corn cob stock to the mixture stirring constantly. Add the corn and parsley to the mix and allow it to cook for another 10 mins. If soup is too thick, thin it with water or milk.


Smitty's Campfire Chili


• 1lb hamburger


• 1 can stewed tomatoes


• 1 can chili beans


• 1can tomato soup


• 1 medium to large onion


• Garlic salt or powder


• 1 tsp salt


• 1 tsp pepper


• Chili powder


In a large frying pan toss brown hamburger and diced onion and season to taste with garlic salt. Drain excess grease. Add left over ingredients and flavor to taste with chili powder. Let it simmer till it thickens.





Cool Summer Fruit Soup


• 6 cups Cantaloupe (peeled, seeded, & cubed)


• 1 3/4 cups Coconut Milk


• 2 tbsp Lime Juice


• 2 tbsp Ginger Root (grated)


• 2 tbsp Mint (minced)


• 1 tsp Almond Extract


• 1 dash Ground Cinnamon (be generous)


• 1/4* cup Brown Sugar (packed)


Puree everything except the brown sugar in a blender (or food processor) until smooth. Sweeten with the brown sugar to taste (use more than a 1/4 cup if desired). Chill for several hours or overnight to allow for the flavors to meld. Serve garnished with mint leaves, edible flower petals, and/or lemon slices.


SNACKS


Quickie Crunchie Trail Mix


• 16 oz. M&M's (or equiv.)


• 10 oz. Peanut Butter Chips


• 3 oz. Chow Mein Noodles


• 1 1/2 cup Raisins


• 1 1/4 cup Peanuts (shells removed)


Put everything in a big zipper style bag and shake until well mixed. Store in an airtight bag. This makes approx. 8 servings.


Ants On A Log


• Celery


• Peanut Butter


• Raisins


The actual amount of each ingredient depends on how many you plan to make.


Clean and spruce the celery to short equal lengths. Spread the peanut butter in the "groovy section" of each piece of celery. Then place the raisins on the peanut butter.


Haystacks


• Butterscotch Chips(qty 1 lb)


• Peanut Butter(qty 2/3 c)


• Chow Mein Noodles(qty single can)


Place a heavy pan on medium coals burning on medium heat. Place the butterscotch chips and peanut butter in the pan and melt them together stirring it constantly so as not to be burned. Put the noodles in a large mixing bowl and pour the hot mix over it. Carefully mix the 2 together. Drop by spoonfuls onto wax paper and allow them to cool.











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