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Old 11-08-2017, 06:09 PM   #1
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Two words: Crock Pot

Went on my inaugural camping trip at Uwharrie Forrest last weekend. (NC). Late peak and it was truly spectacular.

My friends did Coleman grill first night. Lovely.

But second night I made awesome dinner with crock pot...set table, nice wine.

Awesome because I froze dinner in ziplock before I left, let it thaw in my fridge (which kept my other cooler items cooler and then helped my dual fuel dometic lower temp faster). Great strategy for making before camping... playtime!

Recipe:
Cube steak (as needed)
Can cream of mushroom soup
Packet brown gravy mix (recipe calls for adding water per packet instructions but I use a bit less for thicker gravy)
Sliced onions

Plug in and hike. Upon return boil a bag of rice and add a veg. Awesome.

(I use healthy choice soup and low sodium gravy mix...plenty flavorful)

Love a crockpot at home...love it in the sunline.
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Old 11-09-2017, 09:31 AM   #2
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On our first trip in our 1950, we dumped a bag of mini meatballs (Sam's Club, Costco, etc), 1 can of chili sauce and one jar of grape jelly into the Crock-Pot and set it on low for 3 hours. Served it over egg noodles. Sweet meatball dinner that required little effort or attention.
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Old 11-12-2017, 02:03 PM   #3
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Meals ahead...thank for the excellent idea and awesome recipe! I .also, looked up your camping location....sooo beautiful! You have a lot of adventure ahead. I hope your husband warmed up to the idea too


Have a great night!
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Old 02-18-2018, 04:09 PM   #4
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Folks....

Time to think forward to a desert one can make in the trailer. I submit the following..........

LITE MANDARIN ORANGE PIE

You will need:



  • (2) 11 oz. cans of mandarin oranges.
  • (1) 6 oz. low fat graham cracker piecrust
  • (1) 4 - serving package JELL-O or ROYAL sugar-free orange gelatin
  • (1) 4 – serving package JELL-O or ROYAL sugar-free vanilla instant pudding mix
  • 1 ½ cups water
  • (1) container Cool Whip Lite
Preparation:


(1) In a medium saucepan, combine the dry gelatin, dry pudding mix, and 1 ½ cups of water. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil.Set aside and refrigerate to cool, until it begins to set.

(2) Drain the cans of mandarin oranges well, and gently blot them on paper towels.

(3) Stir a small amount of the (1) orange mixture into the Cool Whip to tint it.

(4) Stir the mandarin orange wedges into the cooled but not fully hard (1) orange mixture. Then spoon this into the piecrust.

(5) Spread the (3) Cool Whip over the (4) filling in the crust.


(6) Refrigerate for at least two hours. Cut into 8 servings.

Best if eaten within 36 hours of prep!


Frank


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Old 02-18-2018, 04:44 PM   #5
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That’s sounds good, Frank, especially for summertime!
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