PERFECT FOR GRILLING

Fall Weather is perfect for clearing out the garden and creating the perfect hardy camp supper. Slice up a loaf of your favorite bread and pass the butter!  

4 large bell pepper

1lb raw ground beef

1 cup white long grain rice

1 medium onion, grated

1 large egg

1 heaping teaspoon salt

1 heaping teaspoon pepper

1 heaping teaspoon oregano

1 heaping teaspoon chili powder

1 heaping teaspoon paprika

2-3 15oz. cans tomato sauce

Start by parboiling one cup of long grain white rice for seven minutes, then strain. Prepare bell peppers by slicing off top and emptying inside contents. Trim membrane if needed and set aside. In a large mixing bowl, add rice and all remaining ingredients.  Mix thoroughly with sturdy spoon, or use clean hands to really squish/blend it together. Fill each pepper tightly with mixture. Arrange in crockpot. Pour 2-3 cans of tomato sauce over the top of peppers. Cover with lid and cook in crockpot on high for 4 hours. Serve pepper sliced in half, ladled with extra tomato sauce. 

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

A one-pot twist for an easy to prepare camp meal.

• 1 tbl oil 
• 2-3 andouille sausage (cooked or raw)
• 2 stalks celery, chopped 
• 1 green bell pepper, chopped 
• 1 small onion, chopped 
• 4 cloves garlic, diced 
• 1 tbl Creole or Cajun seasoning 
• parsley, chopped (optional)
• salt and pepper to taste

Heat the oil in a large pot or Dutch oven over medium heat.  Add sliced cooked sausage ( or cook & crumble raw) into the pot. Cook over medium heat for 5 min. until the sausage browns. Add the pepper, onion, and celery. Stir and cook 10 min. until slightly browned.  Add garlic, seasoning blend,  paprika, and bay leaf. Cook for 5 min. Drain/rinse the red beans and add to pot. Add the rice and 1 ½ cups water.  Bring to a boil, then reduce the heat, cover and simmer for 20 minutes or until the rice is tender.  Add butter, and salt to taste. Top with parsley and serve.

The grounds of Burlingame are home to an abundance of blueberry bushes, so prep some ingredients at home and be prepared to go berry picking!

Filling

• 3 cups wild Burlingame blueberries
• 2 tablespoons sugar
• 1 tablespoon flour
• Juice & zest from ½ lemon, or about 1 tablespoon juice
• 1 teaspoon cinnamon

Topping

• 1 cup flour, (140g)
• ¼ cup sugar, (60g)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ cup butter, cold
• ⅓ cup milk
• Optional: whipped cream 

Combine the filling ingredients (blueberries, sugar, flour, juice and zest of half a lemon, cinnamon) in a bowl and toss to coat.. (or place all in a ziploc to transport to camp.)  Line  a lined 4-qt Dutch oven with parchment (optional). Place blueberry mixture in dutch oven..  Make the topping: by combining flour, sugar, baking powder and salt in a bowl and stir to mix. Add the butter and mash with a fork until the flour and butter come together into pea sized pieces. Add the milk and stir to combine. (or make ahead and transport to camp).  Pour the batter over the blueberries.  Cover the Dutch oven and place on a bed of settled embers/coal, adding layer of embers to the lid of the oven. Cook for 35-40 minutes.  Remove from heat and let sit 10-15 minutes to finish cooking. Serve with whipped cream (optional) once cooled a bit.

** Alternate cooking method- Cook in oven at 350 for about 40 minutes until topping is golden,

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.

In a large skillet, add:

• 1/8-1/4 cup oil of choice
• One bag frozen chopped onions
• One bag Southern O'brien potatoes
• One can corned beef (diced)
• salt/pepper to taste

Cook over medium heat 15-20 minutes, turning portions over frequently. Serve with eggs of your choice.