Hoosier Chapter Cook book

Camping in the Midwest, including Ohio, Michigan, Indiana, Illinois, Wisconsin & Kentucky. Also includes Buckeye, Hoosier and BlueGrass Tearjerker chapters

Re: Hoosier Chapter Cook book

Postby IndyTom » Fri Mar 02, 2012 7:58 am

Having partaken of Bob's Apple Pie for the first time during the '12 Shiveree, I can vouch for the quailty of the recipe. The current recipe is absolutly wonderful, even without the everclear. It is definately on my list of recipies I will keep handy.

Tom
Never trust a skinny cook

My build thread:http://tnttt.com/viewtopic.php?f=5&t=36226

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Re: Hoosier Chapter Cook book

Postby logman7777 » Fri Jan 24, 2014 5:15 pm

I gotta dig it up but ill post my recipe for Coleman Stove Baby Back Ribs..

I made em for a Liberty Bell Tearjerker Fall Foliage Trip and they were gobbled up pretty quick..
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Re: Hoosier Chapter Cook book

Postby GerryS » Sat Jan 25, 2014 6:50 am

I'm still recovering from the 8oz or so I had in 2012 at mounds....omg was it good, and the added bonus of sending me to bed for a hour or two at 7... As they said "Don't under estimate the power of the apple pie!"
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Re: Hoosier Chapter Cook book

Postby Billy K » Sat Nov 15, 2014 4:10 pm

HOOSIER 2014 Fall Gathering Pumpkin Recipe

Tried to post a copy from the magazine..can't get'r done that way
So...from Muzzle Blasts, Aug 2014 issue with permission from NMLRA

DINNER in a PUMPKIN

You can prepare much of this at home to make prep time faster in camp or it can all be made at camp.

1 lb. ground beef _ cooked and crumbled. Seasoned to tast with onion, garlic,salt and pepper.
2 cups cooked white rice - carried in container(s) to camp.

Assemble at camp:
1 small bell pepper
1 can cream of mushroom soup
1 can tomato soup
1 small can mushrooms,drained
1/2 cup water
1/2 tsp cumin
2 tsp Worcestershire sauce
2 Tblsp. brown sugar
2 to 4 tsp hot sauce, to taste
1 sugar pie pumpkin 8 - 10 "(seeded and cleaned like a Jac-O- Lantern, save top)

Combine all ingredients and put into pumpkin, replace lid. Double wrap in aluminum foil and seal all edges.
Put pumpkin into mound of charcoal so only the top 1/3 is exposed. Bake for 1 hour
(+/- took about 1H 40m for us in the breeze) we temped it with a turkey thermometer at 160...

We did remove the mushrooms and cream of mushroom soup from one and used cream of celery instead...
Someone asked..Sorry; I did not know at the time, you could have had some of that one. :oops:

We will be trying other "cream of..." and varying the recipe as I hope some of you will....Enjoy !!
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Re: Hoosier Chapter Cook book

Postby GerryS » Sun Nov 16, 2014 8:42 am

You know Kurt, I was looking at your recipe. I have found that 13 oz of beer work much better. What you do with the other 11 I'd discretionary.
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Authenic German Potato salad

Postby prohandyman » Mon May 15, 2017 5:58 pm

German Potato salad, from Laura Sutton's grandma Steinkeuller from Germany
5 lbs potatoes
1 lb Bacon (Fried, cut into small pieces,save the grease)
3/4 cup sugar
1/2 cup vinegar
1 med onion chopped
1 tbsp water
Cook potatoes , take bacon out of grease,
add to the grease; chopped onion, sugar, vinegar and water
Bring to a boil then set aside
Peel and cut up potatoes, place in big bowl
Add 1 tbsp each..salt & pepper
Then add grease mixture then add bacon
Best if sits over nite
Warm in crock pot before serving
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