Tasty Campfire Apples in Tin Foil, Strawberry Shortcake

Home Cooking on Ridin out the Recession Not too long ago, Deb, our two boys and their families, went to Live Oak to stay a few days and visit with Deb’s family. I told Red’s daughter Shelby Lynn to be sure and bring her Papa back a present, and Deb said Shelby Lynn wasn’t about to let them forget it!

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Well, this is the book they brought me back…thanks Shelby! It’s called “Camp Cooking..100 Years,” and is by The National Museum of Forest Service History. It was published by Gibbs Smith, and to order a copy, call 1-800-748-5439, or go to their website which is gibbs-smith.com I think you’ll enjoy reading the stories, and trying out some of their recipes! Check it out! These two recipes today come from this book.

Tasty Campfire Apples in Tin Foil:

This treat you might like to try while you’re grilling supper one night. We’ll be trying some of these next time we grill. Also we build a fire outside to hear the fire crackle, and sit back and just watch it burn. This would be something to do while enjoying the fire, and make a good snack for the grandkids at the same time. Grandparents too!

• 3-4 apples
• 1 cup chopped walnuts
• 1 cube butter
• ½ cup maple syrup

Peel and cut apples into slices taking out the core. Combine the melted butter, maple syrup, and nuts in a bowl. Place a small handful of apples onto a piece of aluminum foil. Top the apples with a large spoonful of the nut mixture. Fold the foil, leaving an opening for ventilation. Place on the campfire and cook 30-4- minutes, or until apples are soft, but not mushy. Janet Thorsted, Region 4, Regional Office, Utah Since it’s the time of the year strawberries are coming in here in Florida, how about a Strawberry Shortcake Recipe!

Strawberry Shortcake:

• 2 cups flour
• 1/2 cups sugar
• 1-1/2 sticks margarine, softened
• 3 teaspoons baking powder
• 1 egg, beaten
• ¼ to 1/3 cup water
• 2 lbs. strawberries
• ¼ to ½ cup sugar

Cook in oven at 325-350 In a large mixing bowl, combine flour, sugar (1/2 cup), and baking powder. Add margarine and cut it into the mixture with a fork or pastry cutter. Work it as little as possible—leave margarine in chunks. Stir in the beaten egg, and enough water to make a sticky dough. Once again, do not over mix. Transfer the dough into a medium (10 inch) Dutch oven that has been lightly dusted with flour. Bake for 30-45 minutes, or until top is lightly browned. Wash and cut strawberries in half, and mix with sugar in bowl. Serve shortcake with strawberries on top. Also good with milk poured on top, too. Bill LeVere, Region 4, Regional Office, Utah