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This DELICIOUS recipe by Mickie Grant won Raves at the Tucalota Springs Campout in June 2011.  Try it, you'll like it!

Hi: I sent this to Larry for the newsletter after the campout, but here's another copy. Glad everyone enjoyed it!

CREAMED CORN
2 16 oz. packages frozen corn
2 8 oz. packages cream cheese
1 onion finely chopped
pepper to taste
garlic powder to taste
Add all ingredients to crockpot and
cook on high for 2 1/2 to 3 hours.
Serves 10
Recipe may be increased very easily
to serve more. Couldn't ask for
anything easier to make for a pot-
luck!

 

Carol Lamkins submitted this recipe following the Oceanside 2011 campout.  Everyone raved about it!

Macaroni and Cheese

Serves 4

 

3 tablespoons butter

1 tablespoons flour

1 cup milk

1 cup shredded Cheddar cheese

2 cups hot cooked macaroni (cooked macaroni doubles in quantity)

1-1/2 cups cooked, diced ham (optional)

2 teaspoons horseradish

2 teaspoons Dijon mustard

teaspoon seasoned salt

  

In a large saucepan over medium-low heat, melt butter; add flour and stir until smooth and bubbly.  Gradually stir in milk.  Continue cooking, stirring, until sauce just begins to bubble and sauce has thickened.  Stir in remaining ingredients and serve hot.

 

Finishing option:  Top with extra grated cheese or bread crumbs and bake at 350 until browned.

 

 

This recipe was given to me by Charlie Smith and I used it on the Lake Skinner Campout 03/06, Jim.

Sauerkraut Hot Dog Topping

"You'll relish this zesty condiment!  For years, I stirred this up 'by guess and by golly' before finally figuring out the proper measure of ingredients so I could share the recipe.  It's great to have on hand anytime that you grill hot dogs or smoked sausages."  - Erlene Cornelius, Spring City, Tennessee.

1 can (15 oz.) saurkraut, rinsed and drained.

1/4 cup sweet pickle relish.

2 tblspns brown sugar

1 tblspn prepared mustard

1/2 tspn caraway seed

Combine all ingredients in a saucepan; cook on low heat until heated through.  Serve over hot dogs or sausages.

Yield:  2 Cups  (I figured a 1/2 cup per serving. Jim)

 

SCALLOPED POTATOES & CORN

Serves 8

 

Preheat oven to 350F.

 

 1 teaspoon plus cup butter

 3 tablespoons all-purpose flour

 2 cups buttermilk

 1 teaspoons seasoned salt

 1 teaspoon white pepper

 8 medium potatoes, peeled and sliced 1/4 inch thick

 1 large onion, chopped

 1 cup frozen corn

 

 

Grease the bottom of a 9 x 13 baking dish with 1 teaspoon of the butter.

 

Place the remaining butter in a 4-cup glass measure.  MICROWAVE on HIGH for 1 to 2 minutes, or until melted.  Blend in flour until smooth and MICROWAVE on HIGH for 1 more minute; stirring twice.  Add the buttermilk, salt and pepper; mixing well. 

 

Combine the potatoes, onions and corn in the baking dish.  Pour buttermilk mixture over the top.  Sprinkle additional seasoned salt and pepper over the top for color.

 

Bake at 350F until golden brown and bubbly, about 1 hour.  Serve hot.