Orange-Sage Pork Chops
2/3 – cup olive oil
½ - cup orange juice
2 – teaspoons dried sage
2 – teaspoons grate orange zest
1 – clove garlic, peeled and crushed
¼ - teaspoon salt
¼ - teaspoon pepper
4 – pork chops, 1-inch thick
In a glass or ceramic baking dish or large re-sealable plastic bag, mix olive oil, orange juice, orange zest, garlic, salt, and pepper. You want the ingredients well mixed together.
Trim chops of fat. Add the chops to the marinade and cover or seal. Place in refrigerator for 12 to 24 hours. Turn the chops intermittently.
Prepare your grill to a medium heat and lightly oiled.
Remove chops from marinade and discard marinade. Place chops on grill.
Cover grill and cook the chops for 5 minutes. Turn over and continue cooking for 5 minutes for a total of 10 minutes. Cut the center to determine doneness. You want a slight pink color in the center. Makes 4 Servings
Campfire Sausage and Beans
1 medium sized onion, thinly sliced
1 medium sized green pepper, cut into 1/2-inch squares
1 or 2 tablespoons vegetable oil
1 15-oz. can baked pork and beans
1 15 oz. can butter beans, drained
1 small can sliced mushrooms, drained
5 oz. ready-to-eat smoked sausage
1/2 cup catsup
1/4 cup mustard
2/3 cup maple syrup
1 teaspoon oregano
5 whole cloves
2 small bay leaves
Heat the oil in a large saucepan over a low fire and gently sauté the onion slices and pepper squares until the onion is slightly transparent, about 3 or 4 minutes. Add baked beans, butter beans and sliced mushrooms and stir well. Cut the sausage into bite sized pieces and add to the beans, together with the catsup, mustard, maple syrup, oregano, cloves and bay leaves. Cook the beans, stirring occasionally, until all the ingredients are piping hot. Serve immediately.
This is great for a quick lunch or supper.
3 tablespoons butter
2 medium sized onions, sliced
1/2 pound salami, thinly sliced
4 eggs salt and pepper to taste
Heat the butter in a skillet over medium coals. Sauté onions until lightly browned, then place in a bowl and keep warm.
Sauté the salami slices on both sides and arrange neatly in the bottom of the skillet. Top with the onions and cook briefly. Make shallow wells by pressing the onion rings in four places with the back of a spoon.
Break an egg into each well, season with salt and pepper. Cover and cook until the eggs are set, serve immediately.
This is an easy recipe that you can start and forget about for several hours. Here’s how it’s done, and yes, it’s primitive cooking
Find three good-sized rocks about the size of softball, and place them in the campfire to get hot.
Sometimes you get a rock that will crack when heated so it is wise to place a couple of extras in to heat, just in case. Oh yes, by the way, the rocks have to get VERY, VERY HOT!!!!!!!!
While the rocks are getting hot take a whole chicken and clean inside and out, then rub it down with salt and pepper to taste. Stuff 2 whole celery sticks and 1 whole onion into the chicken.
After the rocks are HOT, take a pair of B-B-Q tongs and stuff one of the rocks into the chicken with the celery and onion. Place the chicken on a large sheet of tinfoil and take the other two rocks and place one under each wing.
Now wrap the chicken in tinfoil, and the more, the better. Remember, if you don't use enough the rocks may burn through and/or you will lose too much heat to cook the bird.
Then take wet newspaper and wrap it around the tinfoil. Also make sure you wrap at least 10 layers of newspaper around it, although 20 or more is best. This will hold the heat of the rocks in extremely well.
And your done!! The heat of the rocks will cook the chicken to a fine turn in about 3 hours, giving you time to fish, go for a walk, or whatever.
Fried Trout with Lemon Mustard Butter
4 medium sized brook trout
1/2 teaspoon salt
1/3 cup milk
1/2 cup flour
3 tablespoons oil
5 tablespoons butter
2 1/2 teaspoons French style mustard
1-teaspoon parsley flakes
2 tablespoons lemon juice
Clean, wash and dry the trout. Mix together the salt and milk. Dip each trout in the milk mixture, then roll in flour. Heat the oil and 3 tablespoons of the butter in a large skillet. Fry the trout until they are tender and crispy. Remove fish from the pan and keep warm.
Quickly stir the mustard, the remaining butter, and the parsley flakes into the butter in the pan. Add the lemon juice, bring to a boil, and pour the hot lemon-mustard butter over the fish.
Sweet and Salty Corn on the Cob
16 small ears of corn
1/2 cup honey
2 1/2 teaspoons salt
1/4 cup water
Gently pull the husks down from the corn but do not tear them off. Remove the corn silk. Place the honey, salt and water in a small saucepan, bring to a boil and boil gently for 3 minutes. Brush the corn with this syrup, pull the husks up around the ears and wrap each ear with aluminum foil. Place the wrapped corn in the coals. Turn frequently until the corn is tender, about 20 minutes. Serves 8
Drunken Hunter's Stew
1 1/2 pounds sausage or garlic sausage
1/2 pound cooked lamb
3 large onions, thinly sliced
3 tablespoons vegetable oil
3 tablespoons flour
1/2 cup vodka
2 cups red wine
3 tablespoons tomato paste
2 cups tomato juice
2 1/2 pounds sauerkraut, drained
2 large potatoes
Cut the sausage into 1/2 inch slices and the lamb into 1-inch cubes, set aside. Heat the oil in a skillet and sauté the onions until they are golden and transparent. Blend the flour in with the onions. Gradually stir in the vodka, wine, tomato paste and the tomato juice. Cook gently, stirring constantly, until the sauce thickens.
Remove the sauce from the flame. Rinse the sauerkraut in water and drain well. Peel and slice
the potatoes. In a large pot, alternate layers of sauerkraut, sausage, meat, potatoes and sauce to form 4 layers. Cover and simmer for 2 1/2 hours over a low heat or place in a Dutch oven and cook in a pit. Serve Hot.
2 - 21oz. cans of fruit pie filling
1 box of white or yellow cake mix
Pour both cans of pie filling into Dutch oven. Pour box of cake mix over the filling, making sure it is evenly spread on top. Place pats of butter on top of the cake mix about 2 inches apart. Place 1 inch of
coals under the Dutch oven and 2-3 inches on top. Bake for 20-25 minutes until done. Serve with milk or cream.
HASH BROWN SURPRISE
1 Package Shredded Hash browns
1 Pound of crumbled sausage, bacon, and ham
6 eggs, beaten
8 oz grated cheese (your choice)
1 small onion chopped
1 clove of garlic chopped
Salt and pepper to taste
Grease Dutch oven, skillet or pan. Add hash browns and top with meat. Beat eggs with onion, garlic, salt and pepper; pour over potato/meat mixture and top with cheese. Bake for about 30 minutes. Great with homemade salsa or chili!
Corny Corn bread
1 1/4 cups flour
3/4 cup corn meal
4 tablespoons sugar
3 tablespoons baking powder
1 teaspoon salt
1 cup milk or water
1 egg, beaten
3 tablespoons butter, melted
1 1/2 cups whole kernel corn
Sift the dry ingredients. Add the milk or water, egg, butter and corn (roasted corn cut from the cob works great). Beat well and pour into greased Dutch oven. Place 1 inch of coals under the Dutch oven and 3 inches on top, bake 30 - 40 minutes until done.
Slowly roast a marshmallow until it will cleanly fall off stick, then put 2 or 3 salted peanuts on top so they sink in, top with 2 drops of Heresy's chocolate syrup.
Cranberry Iced Tea Cooler
A great Iced Tea recipe the whole family will love!
2 quarts Iced Tea
1 can (6 oz.) frozen cranberry concentrate, partially thawed and undiluted
1 cup orange juice
1/4 cup sugar
In large pitcher, combine all ingredients; chill. Serve in ice-filled glasses.
Makes about 8 servings.
ICED TEA: Place 2-quart size iced tea bags in a container. Pour 2 quarts boiling water over tea bags and steep 7-10 minutes. Squeeze and remove tea bags, allow tea to cool.
The Tellico Plains Mountain Press