Archive for the ‘Camping’ Category

Perfect Lemonade

01 Jan

Brought to us by Jeanette

1 cup sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
3 to 4 cups cold water (to dilute)

Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve with ice, sliced lemons.

Serves 6



A Mean Three-Bean Salad

01 Jan

Brought to us by Jason

2 15 oz. cans pinto beans
2 15 oz. cans kidney beans
2 15 oz. cans garbanzo beans
1 c red onion, thinly sliced
1 c green bell pepper, chopped
1 c red bell pepper, chopped
1/2 c celery
3/4 c red wine vinegar
1/2 c sugar
1/2 c olive oil
1/2 tsp dry mustard
1/2 tsp salt
2 Tbsp parsley, chopped
1 Tbsp fresh cilantro, chopped
1 tsp fresh oregano, chopped

Drain all the beans; put into a large mixing bowl. Add red onion, bell peppers and celery.

In small bowl, combine vinegar, sugar, olive oil, salt, mustard, cilantro, parsley, and oregano. Pour over beans and veggies; toss to mix well.

Cover and refrigerate several hours or overnight, stirring occasionally.

Source: KOA Recipes


Ham and Pickle Rolls

01 Jan

Brought to us by Greg

2/3 pound sliced baked ham
1 small jar kosher dills
1 tub cream cheese

Lay out a slice of ham, pat dry with paper towel

Spread a thin layer of cream cheese over surface

Place 1-2 pickles along one edge

Roll up and slice every 3/4″ or so