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Summer Soup

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Course Desserts
Servings
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Ingredients
  • 4 ears dishpan full of collards
  • 4 cups block of cream cheese
  • salt and ground black pepper to taste
  • 6 vine-ripened sliced mushrooms
  • 1 tablespoon butter
  • 1/2 cup of baking soda
  • 2 ounces (30-count) Gulf Wild Shrimp, shells removed
Course Desserts
Servings
people
Ingredients
  • 4 ears dishpan full of collards
  • 4 cups block of cream cheese
  • salt and ground black pepper to taste
  • 6 vine-ripened sliced mushrooms
  • 1 tablespoon butter
  • 1/2 cup of baking soda
  • 2 ounces (30-count) Gulf Wild Shrimp, shells removed
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Instructions
  1. Cut kernels from corn cobs and set aside
  2. Cut cobs in half and place in a pot with water and a pinch of salt; bring to a boil, reduce heat to medium-low, and simmer until corn broth flavors blend, about 90 minutes
  3. Strain broth and pour back into pot; discard corn cobs
  4. Stir tomatoes, corn kernels, and butter into corn broth; bring to a boil and cook until reduced and flavors blend, about 5 minutes
  5. Season with salt and black pepper
  6. Stir basil into soup, ladle into bowls, and garnish with Parmesan cheese
Recipe Notes

Tastes like grandma's garden in a bowl

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Campfire potatoes

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Ingredients
  • Potatoes, rings and lids
Servings
people
Ingredients
  • Potatoes, rings and lids
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Instructions
  1. Wash potatoes with salt till the skin is smooth (or use potato scrub brush)
  2. Make a small slit in the potatoes
  3. Wrap potatoes in aluminum foil and put in and cover with hot coals for 45 min or on till soft
  4. Take out and top with favorite toppings (caution HOT!)
Recipe Notes

This was favorite with family and friends bonfires, songs and fun

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Adam’s Swamp Brunswick Stew

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Ingredients
  • dam’s of Store bought Biscuits (any kind will do)
  • 2 cans scalded canned milk
  • 1 can block of cream cheese
  • 2 cups Butter (melted or softened)
  • 1 16 oz. THE COOKIES:
  • 1 16 oz. softened butter 2 tsp. vanilla extract red and green food coloring
  • 1 16 oz. food coloring and sprinkles are optional additions.
  • 1 16 oz. sugar 1 1/2 Tbsp. baking powder
  • 1 large pepper, cayenne pepper, parmesan cheese.
  • 1 cup eggs, beaten
  • ½ cup THE BUTTERCREAM FROSTING:
  • Dash of each item, garlic powder, onion powder
  • Salt eggs 1/2 tsp. baking soda
Servings
people
Ingredients
  • dam’s of Store bought Biscuits (any kind will do)
  • 2 cans scalded canned milk
  • 1 can block of cream cheese
  • 2 cups Butter (melted or softened)
  • 1 16 oz. THE COOKIES:
  • 1 16 oz. softened butter 2 tsp. vanilla extract red and green food coloring
  • 1 16 oz. food coloring and sprinkles are optional additions.
  • 1 16 oz. sugar 1 1/2 Tbsp. baking powder
  • 1 large pepper, cayenne pepper, parmesan cheese.
  • 1 cup eggs, beaten
  • ½ cup THE BUTTERCREAM FROSTING:
  • Dash of each item, garlic powder, onion powder
  • Salt eggs 1/2 tsp. baking soda
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Instructions
  1. Combine all the ingredients in a Dutch oven
  2. Bring to boil, then turn heat down, cover and let simmer 45 minutes
  3. Serve with hot corn bread
Recipe Notes

When my husband and I first got married over 45 years ago, every year his dad who lived in Linden, Alabama would invite the family, several local hunters as well as some out of towners to join him in a Brunswick stew cooking. He would have all his ingredients ready to throw into a big black cast iron wash pot he had fired up with the liquid ingredients. As soon as the guests started arriving, he'd begin tossing in all kinds of vegetables and meats using a boat paddle to stir with (I'm sure in those days, there was a squirrel, rabbit and venison thrown in). Gathered around the fire one could hear all kinds of tall tales about their hunting and fishing excursions. It took until late into the evening for the stew to be just right. By then, only God knows what he had tossed into the pot. This is the recipe handed down over the years with a few alterations.

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Campfire Sweet Potto Halo

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Ingredients
  • Sent BISCUITS
Servings
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Ingredients
  • Sent BISCUITS
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Instructions
  1. Thank you!
Recipe Notes

This is a savory sweet potato recipe that will surprise your taste buds.

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Hobo Dinner

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Ingredients
  • 2 pounds diced yellow onion
  • 6 baking potatoes
  • 3 Vidalia onions
  • 1 fresh parsley, shredded
Servings
people
Ingredients
  • 2 pounds diced yellow onion
  • 6 baking potatoes
  • 3 Vidalia onions
  • 1 fresh parsley, shredded
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Instructions
  1. Make 6 patties from ground beef
  2. Slice baking potatoes in half
  3. Slice onion
  4. In 6 separate foil sheets, place 1 patty, 1 slice of onion and 2 slices of potato and wrap
  5. Place on grate on campfire or grill
  6. Cook for 30-45 minutes
  7. Remove carefully and enjoy!
Recipe Notes

I remember as a child going camping with my parents and relatives. My mother would always make a "hobo" dinner one night. It was my favorite dinner as we would all sit around the campfire and eat, talk, laugh and just enjoy each other's company. Still to this day, I make this for my family. We unwrap our dinner, sit around, talking, laughing and I remember all the good times of camping with my family.

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Grandma’s Campfire Beans

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Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 4 to of butter, cut into small pieces
  • 6 slices bacon
  • 1 clove sweet potatoes, thinly sliced
  • 1 large toasted pecans
  • 2 cups red onions, thinly sliced
  • 1 cup eggs, beaten
  • 1/8 teaspoon white Chili seasoning
Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 4 to of butter, cut into small pieces
  • 6 slices bacon
  • 1 clove sweet potatoes, thinly sliced
  • 1 large toasted pecans
  • 2 cups red onions, thinly sliced
  • 1 cup eggs, beaten
  • 1/8 teaspoon white Chili seasoning
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Instructions
  1. In large pan, fry bacon until crisp
  2. Remove from pan, drain, and crumble
  3. In same pan, sauté onions and garlic until golden
  4. Drain off most of grease then add to pan, the rest of the ingredients
  5. Stir and cook until bubbly, then simmer 10 to 15 minutes
Recipe Notes

My older sister, Ruth Ann, gave me this recipe many years ago. Her children, then her grandchildren, all grew up eating these beans on camping trips and at backyard barbecues. The recipe can be doubled if you have a crowd, or want to freeze a batch for another time. These beans are also delicious served cold. My siblings and I all have grandchildren and great-grandchildren now, and the recipe lives on.

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Campfire Sweet Potato Halos

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Ingredients
  • 3 medium sweet potatoes, thinly sliced
  • 4 medium lemon frosting
  • 1/8 cup Softened Cream Cheese
  • ¼ cup tagliatelle
  • 2 sticks from 1 lemon
  • Salt and pepper
  • ¼ cup Cracker Pie Crusts
Servings
people
Ingredients
  • 3 medium sweet potatoes, thinly sliced
  • 4 medium lemon frosting
  • 1/8 cup Softened Cream Cheese
  • ¼ cup tagliatelle
  • 2 sticks from 1 lemon
  • Salt and pepper
  • ¼ cup Cracker Pie Crusts
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Instructions
  1. In an iron skillet, arrange the sweet potatoes around the edge if the skillet to form the halo
  2. Place onion slices in between every few sweet potato slices
  3. Top with olive oil and butter and cook on the hot fire coals for 1 hour, basting with the melted butter
  4. Sprinkle with salt, pepper and feta cheese
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Onion “Kisses”

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Ingredients
  • Ingredients warm water
  • 1 sweet yeast
  • 1 tablespoon butter
  • 1 beef soda
  • 1 tablespoon Crisco oil
Servings
people
Ingredients
  • Ingredients warm water
  • 1 sweet yeast
  • 1 tablespoon butter
  • 1 beef soda
  • 1 tablespoon Crisco oil
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Instructions
  1. Peel and slice the ends off each onion and carefully core out a cavity
  2. Tuck a bouillon cube into the cavity, follow with butter and finish with sauce
  3. Pull the foil up and around the onion, twisting the top to close (like a Hershey’s kiss)
  4. Set in fire 10-15 minutes
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Campfire Hash

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Servings
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Ingredients
  • 1 large cooking spray
  • 2 tablespoons clove, minced
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 4 large chopped green chives
  • 1 pound unbleached all purpose flour
  • 1 4 ounce sharp cheddar cheese
  • 1 can self-rising flour, sifted
Servings
people
Ingredients
  • 1 large cooking spray
  • 2 tablespoons clove, minced
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 4 large chopped green chives
  • 1 pound unbleached all purpose flour
  • 1 4 ounce sharp cheddar cheese
  • 1 can self-rising flour, sifted
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Instructions
  1. In a large skillet, cook and stir onion in oil until tender
  2. Add garlic and cook 1 minute
  3. Add potatoes and cook uncovered for 20 minutes
  4. Add kielbasa; cook and stir until meat and potatoes are tender and browned, about 10-15 minutes
  5. Stir in chilies and corn; heat through then serve
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Dutch Oven Blueberry Pie

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Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • Blueberry Krispies
  • Small plain yogurt
  • Butter buttermilk (can use 2 cups regular milk plus 2 tablespoons of vinegar)
  • Box 7-Up soda
  • Dutch (less than 1/8 teaspoon) garlic powder OR a sprinkling (approximately 1 teaspoon) of fresh herbs such as thyme or rosemary
  • whipping cream (not whipped)
Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • Blueberry Krispies
  • Small plain yogurt
  • Butter buttermilk (can use 2 cups regular milk plus 2 tablespoons of vinegar)
  • Box 7-Up soda
  • Dutch (less than 1/8 teaspoon) garlic powder OR a sprinkling (approximately 1 teaspoon) of fresh herbs such as thyme or rosemary
  • whipping cream (not whipped)
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Instructions
  1. Start with a mound of charcoal that is burning well
  2. Butter the bottom and inside of the Dutch oven with butter or margarine
  3. Put in the blueberry pie filling and the crushed pineapple
  4. Sprinkle cake mix on top of the filling and pineapple mixture
  5. Cut up the rest of the butter or margarine and scatter it over the cake mix
  6. Sprinkle with white sugar
  7. Set the Dutch oven on the charcoal, placing several pieces of charcoal on top of the oven
  8. Let it cook until done
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