Hoosier Chapter Cook book

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

Postby Jst83 » Sun May 17, 2009 4:01 pm

Bump

Just thought I'd get this started don't forget to let us know the recipes and procedures for all the good food we had this weekend at the gathering pitch in.

Mine.

Cheesy Chicken Italian-o
1 lb. bacon 1/4 cup honey
8 chicken breasts; cut into chunks
2 tsp. ground oregano
3 cloves garlic; minced
2 tsp. basil
1 large yellow onion; sliced
1 1/2 tsp. parsley
6 large tomatoes; diced
1 tsp. salt
1 red bell pepper; cut into chunks
1 tsp. ground black pepper
1 green bell pepper; cut into chunks
3 cups Mozzarella cheese; grated
3 cups Cheddar cheese; grated
1/2 cup Parmesan cheese; grated
(1) 10 3/4 oz. can tomato puree
1/4 cup balsamic vinegar

Heat a 12" Dutch oven using 20-22 briquettes bottom. Slice bacon into 1" strips then add to hot oven and fry until brown. Remove bacon from oven. Remove and reserve all but 2 Tbs. of the bacon grease from the oven. Add chicken and garlic to oven and cook, turning frequently, until juices run clear when chicken is pierced with a fork. Remove chicken from oven and add reserved bacon grease. Line the bottom of the oven with onion slices then put chicken on top of the onion. Add tomatoes, red and green bell pepper. Cover and bake using 12 briquettes bottom and 12-14 briquettes top for 30 minutes.

In a large measuring cup make a sauce with the tomato puree, balsamic vinegar, honey, oregano, basil, parsley, salt, and pepper. Stir to mix well. Sprinkle bacon over top of cooked vegetables then pour sauce over vegetables. Cover and bake another 15 minutes. Sprinkle cheeses over the top. Replace lid and let sit for 15 minutes until cheese is melted.

Serves: 16
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Postby Kurt (Indiana) » Sun May 17, 2009 4:08 pm

Here's one for the "Gumbo" that I made for the Raccoon Lake gathering.

http://www.onlineconversion.com/cooking_volume.htm

Recipe from Chef “Duce” Raymond (Big Green Egg Cooking Show-Nov 8, 2008)

Chicken and Andouille Sausage Gumbo

Ingredients:

(32 oz) Chicken Stock
(12oz) Dark Beer

(5/8 lb) Sliced Andouille Sausage (Alt; Hot Italian & Smoky Links)
(1/3 lb) Pulled Chicken

(1) diced Green Bell Pepper
(1) diced Yellow Onion
(2-3) diced Celery (stalks)

(1/8 tsp) Red Pepper Flake
(1/8 TBS) dried Oregano
(1/8 TBS) dried Basil
(1/8 TBS) ground Black Pepper
(2-3 cloves) chopped Garlic
(1) Bay Leaf

(1/2 TBS) Louisiana Hot Sauce
(3/8 TBS) Worcestershire Sauce
(1 TBS) Chicken Base
(1 TBS) Pork Base

(2/3 C) 1 stick of butter
(1/2 C) Flour (or enough to get a thick Roux)

(1 ¼ C) Converted Rice

1/3 cup Corn starch dissolved in 1 Cup water or
(1 TBS) Gumbo File or 1/3 cup Corn Starch disolved in water

Directions
1 - Render the Andouille Sausage in a Sautee Pan
2 – Roux - Melt one stick of butter; add flour and stir constantly until it become a "caramel color" and “thickens a little”. (medium heat)
3 - Add Onions, Celery, Peppers, and cook for approx. 10 minutes, then add garlic
4 - Add the Stock, Herbs, Hot Sauce, Worcestershire Sauce, Chicken Base, Pork Base, Red Pepper Flakes, and Black Pepper.

Simmer for approx. 30 minutes then add the sausage and simmer for approx. another 10 minutes.

5 - Add Corn Starch and taste. Adjust seasoning to taste.
6 - Serve over Rice Yield – (1/2 Gallon)
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Postby josephhanson » Mon May 18, 2009 3:25 pm

This is the salad from the Raccoon Lake gathering


Ramen Noodle Salad (Oriental Noodle Salad)

Crunchy Mixture:
1/4 cup sesame seeds
1 1/2 cup skinless almonds, either chopped, slivered, sliced. (If any salad is left over, skins will come off in the salad).

Bake sesame seeds and almonds on a cookie sheet at 325 degrees for 10 minutes. Cool.

Salad Mixture:
1 package coleslaw mix OR broccoli slaw mix
1/2 bunch green onions, chopped
3 packages Ramen Noodles, cooked, then rinsed in cool water and thoroughly drained. Do not overcook the noddles. Allow to cool a bit.

Dressing:
1/4 cup granulated sugar
1 teaspoon black pepper
3/4 cup vegetable oil
3 tablespoons soy sauce
2 tablespoons cider vinegar
3 packets flavoring from the Ramen Noodles

Heat sugar, oil, soy sauce, vinegar and pepper until sugar dissolves. Do not boil. Stir in flavor packets. Cool.

Combine salad mixture in large bowl. Pour cooled dressing over salad mixture. This portion of the salad can be made the day before.

Stir in the crunchy mixture just before serving.

If you wish, you can add 2 cups cooked, diced chicken or turkey.

Refrigerate leftovers.
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Postby Kurt (Indiana) » Tue Oct 13, 2009 3:41 pm

Any new recipies to share. :thinking:

It would be nice to practice over the winter. :twisted:

It's been pretty quiet here. :R
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Postby bobhenry » Sat Feb 06, 2010 5:21 pm

No activity since OCTOBER 13th........

We might as well make this thread into the Hoosier Coffee Clatch Center. :lol:

Just wanted to let my fellow Hoosiers know a new top secret cold weather cure-all for coughs and colds.

I have endured 5 days without a voice. Not raspy , Not horse , nothing but a very soft whisper ( if you are good at charades) . No phone communication no nuttin'

Several folks kept touting Honey this and Honey that. Hot Toddy this and Hot Toddy that.

I finally was tired of it all and warmed up the last of the virgin apple pie (about 3 coffee cups full ) to this I added 3 heaping tablespoons full of honey and 1/2 cup of Southern comfort.

Sipped on it as hot as I could stand and held it in my raw sore throat until cool and swallowed. I finished a very small 4 to 5 oz cocktail glass full and sat it down.

MY SORE THROAT IS GONE !!! :shock:

Even I don't believe it !

Maybe grandma and great grandma knew something about honey that we have forgotten.

OH and the new liquor of choice for apple pie is hands down Southern Comfort. OMG !
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Postby Kurt (Indiana) » Sat Feb 06, 2010 9:05 pm

Bob, that's a recipie worth noting. Why not enjoy the process of getting well with a good tasting medicine.

That has all the ingredients of Nyquil. I wonder if Vicks has thought of having an "apple pie" flavor.

They have "day time" , "night time", what about "anytime"?

This could be a medical breakthrough.

You could always say "Trust me, I'm a doctor" :twisted: .
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Postby Jst83 » Sat Feb 06, 2010 9:40 pm

Bob could go into business :lol:

Bob's Traveling Medicine Show


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Postby Kurt (Indiana) » Sun Feb 07, 2010 9:34 am

Bob, you could convert the "Barn" into the "Medicine Wagon" :thumbsup:
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Postby bobhenry » Sun Feb 07, 2010 9:59 am

Jst83 wrote:Bob could go into business :lol:

Bob's Traveling Medicine Show


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Scottie you are such a guy !

Maybe I COULD :roll: incorporate it with my lid lifters and whirley pops and red neck hot water heaters and red neck antennas.

I wonder if Jeff Foxworthy would be interested in being an investor :lol:
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Postby bobhenry » Wed Apr 14, 2010 4:14 am

All Right now back to serious cook book things.

I found this collection and thought I would link it here. It is easily printable for reference later. It has SOOOO many good recipes I thought it would make a nice addition to this thread.

http://www.scoutingbear.com/FUNWITHDO.PDF
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Prophetstown potluck recipe

Postby clarkbar46 » Sun Oct 03, 2010 6:03 pm

Here is a recipe that Scott requested from our Fall gathering at Prophetstown.

TRIBERG SALAD
(CAULIFLOWER BROCCOLI LETTUCE BACON SALAD)

1 head cauliflower
1 medium head iceberg lettuce
1 bunch broccoli
1/2 pound bacon, cooked crisply and crumbled (or you can use bacon bits)
1 onion, diced
8 oz fresh grated parmesan cheese

Cut cauliflower and broccoli into bite size pieces. Wash, dry and tear up lettuce. Toss cauliflower, broccoli, lettuce, bacon, onion and parmesan cheese together. Chill. Just before serving (otherwise it will wilt the lettuce) pour dressing over salad and toss gently until well mixed.

DRESSING

1 pint mayonnaise (no substitutions-DO NOT use salad dressing)
1/2 cup sugar
1/3 cup fresh grated parmesan cheese

Mix or whisk together and pour over salad.
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Postby Kurt (Indiana) » Sun Oct 03, 2010 6:20 pm

Good one Barb. I assume that was the one you made at Prophetstown.

If so, it was a big hit :thumbsup:
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Postby Jst83 » Sun Oct 03, 2010 8:28 pm

:applause: Yes I loved it. Any other recipes from the gathering any one wants to share?
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Re: Hoosier Chapter Cook book

Postby Wanna Be » Thu Mar 01, 2012 2:17 pm

Bob H.
Have you posted your recipie for that Apple Pie mixture on here and I missed it ????

Thanks,
Wanna Be ;)


O OOPS,,, BUMP--BUMP !!!!!!!!!!!!!!!!



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Also I am a professional spelling butcher.. I don't carry a dictionary and my spell check is broke!!
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Re: Hoosier Chapter Cook book

Postby bobhenry » Fri Mar 02, 2012 6:45 am

Here ya go LynnREPOST...

"APPLE PIE "
by bobhenry » Tue Jan 20, 2009 6:29 am

The 08 Shivaree was our 1st introduction to Rap's "Apple pie "Let me just say it ain't like your mama made!

1 gallon apple cider
1/2 gallon apple juice
warm in large pan to accept 2 cups sugar
(one white and 1 brown sugar can be subed)
after letting the mixture cool to room temp
add 2 cups Everclear
( if you don't know what it is ask the clerk at the liquor store)
mix well and place back in the original jugs with 4 cinnamon sticks per 1/2 gallon. Let it age in the fridge ( the longer the better)

Ice cold or warm there is a slice of apple pie in every sip. Serve in small shot size cups and careful it will sneak up on ya.

Apple pie smoothee 2 to 4 ounces of your apple pie liquor with 4 large scoops of vanilla ice cream. Blend completely and enjoy your "apple pie ala mode"

Have played around a bit with the recipe since this post. I now add 1/2 teaspoon each of ginger and nutmeg and 1/4 teaspoon of clove to the mix. I also add a tablespoon of powdered cinnamon. If you are serving a crowd it is best to serve it virgin and let the victim add his own everclear or what ever. I have subbed Southern comfort and it was great this shivaree we put in the new American Honey

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and it was truly fantastic
:thumbsup:

If you missed the post just this past weekend I used the virgin mix in an apple cobbler dump cake instead of the sprite or 7 up usually added and it was out of this world good.
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