RSS FeedEmployee favorites cont. - Cheese Scalloped Carrots
By admin | November 20, 2009
This recipe comes from Lauire who says that everyone in her family loves these carrots!
Cheese Scalloped Carrots
12 Carrots (peeled and sliced)
½ lb sliced sharp cheddar cheese
1 med. minced onion
3 c. bread crumbs
2-3 stalks celery, chopped
4 tablespoons butter
1 teaspoon garlic salt
Boil carrots until done, but not overdone. While carrots are boiling, sauté celery and onion in 1-2 tablespoon(s) butter or substitute. Drain carrots, add celery and onion, stir until mixed. Sauté bread crumbs in butter w/ garlic salt until slightly browned.
White sauce
¼ cup flour
¼ cup butter
1 tsp salt
1/8 tsp pepper
¼ tsp dry mustard
¼ tsp celery salt
¼ tsp herb seasoning
Melt butter, add flour and seasonings, slowly add milk while stirring over low heat. Continue stirring until thickened to gravy like consistency and is smooth.
In a 2 quart casserole dish, layer half of the carrot mixture top with sliced cheese, layer rest of carrots over cheese, then another layer of cheese. Spread white sauce evenly over cheese and carrots, add bread crumbs and cover.
Bake in 350 oven for 35-45 minutes
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Thanksgiving favorites from the Camp Chef employees
By admin | November 19, 2009
Over the next few days, we will be sharing some of the Camp Chef employees favorite Thanksgiving dishes. We hope you enjoy them, and maybe find something new to try!
The first recipe is a great appetizer from Josh who does our web programming. “We do these every year. Easy and extremely tasty, perfect snack while dinner is cooking!”
Bacon Wrapped Water Chestnuts
1/2 pound bacon cut in half
1 (8 ounce) can water chestnuts
3/4 cup ketchup
1/2 cup packed brown sugar
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Wrap 1/2 strip of bacon around each water chestnut and secure with toothpick. Combine ketchup and sugar in a small bowl and mix together; dip each wrapped water chestnut into this mixture.
3. Place water chestnuts in a lightly greased 9×13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp.
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Picnic up the canyon
By GP | November 16, 2009
It is hard to believe it is the first part of November and we have been in such a nice weather pattern here in Northern Utah. Many folks believed some of the carrying on the weather did in October would put us into a long winter. I guess I was hopeful we’d get some great fall days.
My wife suggested we take a picnic and head out of town. That is kind of an odd thought since I live out of town anyway, and my deck is pretty peaceful and secluded. I’d not been up the canyon lately and was curious to see what it looked like in some of the popular camping areas.
People…we need to do a better job cleaning up after ourselves on public lands. There is no excuse for leaving trash in a fire pit or around camp sites. I fear that our big brother foresters would rather we be in a paying camp ground and are headed in that direction if we cannot get involved and take care of ourselves. A paying camp ground isn’t in the city, it doesn’t have much of as appeal to me because it is a bit like a subdivision in the woods. While this particular area is one of the largest dispersed camping areas left on the Cache Forest of Northern Utah and while the popularity of ATV’s has increased the areas use 300 percent in five years. It didn’t look as bad as I expected. But any trash is too much.
I’m ok with a cold sandwich but not if I can easily have it hot. The Teton stove worked like a champ with the old Wagner aluminum griddle I’d rescued from my mom’s garage sale for just such an occasion. I need to replace the handle of the griddle, but then again I may grind the mount off so it will fit in the bag with my stove. The chicken salad grilled sandwiches were great! A hot drink to top it off was even better. The time alone with my wife priceless!
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Teton Stove
By GP | November 12, 2009
It was a cold October day, 2008 of the Idaho Deer Hunt. We’d burned some boot leather, many calories, and the “newbie” we were training….several rounds of ammunition. We were dragging out our tracks as we wandered on empty to the trucks. I was relishing the thoughts of cheese, crackers and summer sausage from last year’s elk, Mt Dew to chase it, and I’d be as good as new.
Troy had other ideas and broke out a single burner stove from the tool box. “Do you want Clam Chowder or Beef Stew?” he asks. We’ll I’m a chowder head and swallowed my pride of eating something not cooked on a Camp Chef even though it was warmed up in a can.
“Sorry bud for not bringing along the Camp Chef”, he apologized. “You know I love em, all two I own, but sometimes its just too much fire power for the job”. “I thought you Firemen liked fires”, I said through a steaming mouthful of chowder.
To be honest, many days I ate a cold sandwich when I wanted something more or hot, but was too lazy to haul the stove with me. Mostly because of its bulk and the addition of a five pound tank. And how would it look if I was to get caught cooking on some other product than what I sold?
“Why don’t you guy’s build something smaller for times like these”, Troy queried. If I had a dollar for every time I’ve been ask that in the past four years I could retire. So as you can see we finally did it. Now there is a stable of cooking heat for every occasion.
I’ve been hauling our Teton around for the past couple weeks to see just how well it applies to what I do. I’ll keep you informed till I run out of applications. Looking forward to hearing and seeing some of your adventures on the blog
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Fall Turkey
By GP | November 10, 2009
I’d set aside the Friday October 30th for my last day to hunt fall turkey in Idaho. The 31st was the final day but some work commitments would keep me from dragging the season out till the final moments.
I’d been able to find enough time this last week of the season to actually still hunt with bow and arrow for my wild Thanksgiving Turkey.
While I’ve taken a couple of gobblers in the spring with my recurve bow from a blind; this method of revised spot and stalk proved to be some of the toughest hunting I’ve ever done. It was a windy day which covered my noise but it is terribly difficult to get past a turkey’s eye sight.
Turkeys are about 17 degrees shy of 360 degree vision and those 17 degrees exist right in the back of their heads if they are holding still. They rarely hold their heads still. If a turkey had a sense of smell….you’d be hard pressed to ever take one home to the pot. Turkey trails in the snow gave me lots of clues to their movements.
I’d become almost stir crazy being within yards of them for over 4 hours with my bow and not getting the shot opportunity I needed.
What I’d learned hunting them with my bow the past week helped me secure my feast for the 26th of November. But it took a shotgun this day to close the deal. Now it was time for ham and eggs and a hot cup while I reflected on the great days afield turkeys had provided for me this past season.
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