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.

Never trust a skinny cook

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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


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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