Hi: I sent this to Larry for the newsletter after the campout, but here's another copy. Glad everyone enjoyed it!
Carol Lamkins submitted this recipe following the Oceanside 2011 campout. Everyone raved about it!
Macaroni and Cheese
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
½ 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 350º until browned.
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
Preheat oven to 350°F.
1 teaspoon plus ¼ cup butter
3 tablespoons all-purpose flour
2 cups buttermilk
1½ 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 350°F until golden brown and bubbly, about 1 hour. Serve hot.