Sunday, June 28, 2020

Camping at Pinicon Ridge with IA friends we met in AZ

Last week we spent three days camping and eating (lots of eating) with friends (all from Iowa) that we met in AZ.  Some of them live pretty close and some live quite a drive away (SW Iowa).  We laughed, we played, we ate, and we ate, and we ate!  I was introduced to some great recipes and I wanted to put them on the blog so that they can forever be found when needed!

Chris (from Marion) shared the following recipe Cranberry Sauerkraut Meatballs.  This has some different ingredients than others I have had in the past and was quite tasty!

Ingredients
1 bottle Heinz chili sauce
3/4 to 1 cup brown sugar
14 oz sauerkraut - no seeds! (Rinsed and drained)
2 bags homestyle frozen fully cooked meatballs (not Italian) - thawed
1 can jellied cranberry sauce
1/4 cup water

Directions
Mix together and bake for 1 hour, stirring periodically....OR
Combine everything together (except meatballs) on the stove top and heat till it has melted together.  In a big bowl (or directly into the crock pot - if you have room) pour your meatballs in and then your heated sauce.  Stir until coated.  Cook on high for 1 hour or low for 3-4 hours.


Nutrition Facts
1 meatball with about 1 tablespoon sauce: 76 calories, 4g fat (2g saturated fat), 6mg cholesterol, 250mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 2g protein.

Pam (also from Marion) shared her family-favorite recipe for Corn Casserole.  Although it isn't up my alley (I don't eat cheese) I've seen this at other potlucks and it is always gobbled up!

Ingredients
1 can cream style corn
1 can corn (don't drain)
1 cup cheese (could use shredded or velveeta)
1 cup macaroni
1/2 stick margarine or butter

Directions
Mix together in a casserole pan and bake for 1 to 1-1/2 hours at 350 degrees.  Can microwave, just be sure to stir every 10 minutes...OR
Cook on high in crockpot for 3-1/2 to 4 hours, stirring often.

Deb (from Sidney) brought a dish to one of our dinners that I really enjoyed.  I love carrots and this salad hit the spot!  It is called Copper Pennies Salad or sometimes simply called Carrot Salad.

2 lbs. carrots (peeled, sliced, salted and cooked)
1 green pepper (diced)
3 medium onions (peeled, sliced and broken apart in rings)
1 can tomato soup (can use tomato sauce)
3/4 cup sugar
1/4 cup salad oil
1/2 cup vinegar
1 tsp prepared mustard
1 pinch of cloves (optional)

Directions
Toss carrots, green pepper and onions together.  Mix the soup, sugar, vinegar, salad oil and mustard together and pour over vegetables.  Let stand in refrigerator for at least 12 hours.

If I can get my hands on any of the other recipes from our campout I will add them to this posting!  Enjoy!

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