ITALIAN HOAGIE SUMMER SPREAD

Your favorite Italian grinder fixings, chopped & served dip style!  Perfect for lunch at camp.

• 1/4 lb. diced pepperoni
• 1/4 lb. diced Genoa salami, diced
• 1/4 lb. diced ham
• 1/4 lb. sliced/cubed Provolone cheese
• 1/2 cup chopped red onion
• 1/2 cup chopped banana peppers/roasted red pepper
• 1/2 cup chopped tomatoes (optional)
• 1/2 cup mayonnaise
• 1 tablespoon balsamic vinegar (optional)
• 1 tablespoon Italian seasoning
• 3-4 cups finely chopped Iceberg/Romaine lettuce

In a large bowl, combine the meats and cheese, chopped vegetables.  Add the mayonnaise, vinegar and Italian seasoning. Stir to combine. Just before serving, stir in the chopped lettuce. Serve with baguette slices or crackers.

*TIP*  Prepackage ingredients in ziploc bags and toss together when ready to serve.

A refreshing cold veggie/bean concoction which only improves in taste after a couple days of marinating!

• 1/2 cup olive oil
• 1/4 cup sugar
• 1/3 cup white wine vinegar
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 pound Roma tomatoes, seeded and diced
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (11 ounce) can super sweet corn, drained or 1cp+ frozen corn
• 1 red onion, diced
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper (or orange/yellow)
• 1 cup chopped fresh cilantro

In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt.  Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Combine by stirring. Mix in cilantro.  Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature. Serve with tortilla chips.

Cast iron cookware is ideal for this recipe because it retains heat and will keep your fondue warm for extended periods!

• 1-3 garlic cloves
• 1 1/4 cups dry white wine or beer or chicken/vegetable broth
• 2 tablespoons cornstarch or flour
• 16 oz. mixed finely grated cheese (see below)
• 1 Pinch Nutmeg
• 1/4 teaspoon ground pepper
• 1/4 teaspoon salt

Finely grate cheeses and place inside ziploc with flour or cornstarch.  Shake thoroughly to coat, then set aside. Crush/Rub glarlic cloves on bottom and lower portion of pot/skillet. Chop finely and add to pot (optional). Add liquid and bring to simmer.  Add 1/4 cup of cheese mixture at a time, stirring until all cheese is melted to a creamy consistency. Overcooking will cause stringiness. Remove from heat. Add seasoning to taste. Pass out the skewers!

What to dip: bread chunks, apple, pears, broccoli, cauliflower, pretzels bites, roasted potatoes, meatballs, sliced sausage, steak strips, pickles, sauteed shrimp, rolled deli meats, grilled chicken, shaped pasta, asparagus, chips, crackers, mushrooms, cherry tomatoes, pineapple chunks, grapes

**TIP**  Pre-grate cheeses and add cornstarch/flour and spices to your bag at home. 

TRY THESE CHEESE COMBOS:

1. 8oz Gruyere & 8oz. Swiss, Emmentaler or Jarlsberg
2. 8oz. Swiss & 8oz. Cheddar
3. 5 1/3 oz. each Fontina/Gruyere/Gouda
4. 8oz. French Comte & 8oz. Swiss
5. 4oz. each Pepper Jack/Cheddar/Colby/Cream Cheese(add at end)
6. 8oz. Muenster & 8oz. Jarlsberg

3 rules to follow when campfire cooking with pie irons.  Make sure its cast iron, "season" well before using, and use your imagination!  *TIP* Cooking over hot coals instead of flames gives a better result. 

Try these combos:

• Pepperoni/Cheese/Marinara/Bread
• Cinnamon Raisin Bread/Apple Pie Filling
• Tortilla/Taco Meat/Refried Beans/Cheese/Salsa
• Banana Bread/Nutella/Strawberries
• Flatbread/Spinach/Sausage/Ricotta/Tomatoes