Side dish for camping
We do this every year and everyone else seems to be so creative! I need some fresh ideas!! Thanks! |
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| How about pasta salad? You can make that ahead. Here's a recipe that I love:
1 box pasta (like rotini, or penne) 1 red bell pepper, chopped 1 green bell pepper, chopped 1/2 red onion, chopped 2 carrots, peeled and sliced 2 celery stalks, sliced 1 box frozen artichoke hearts, thawed 1/2 cup olives, chopped 1 cup grape tomatoes. Italian dressing Make the pasta. Drain and put into bowl. Combine all the above ingredients and then pour Italian dressing over (as much as you like). And obviously you can add or subtract and veggies or anything you want. It's also good with some chopped feta cheese or chopped mozzarella cheese in it. |
| If I were going camping and it was hot outside, I'd just want something cold.
I don't have any creative suggestions though. Tell us what you do! |
| Two thoughts:
Marinate a bunch of veggies. The vinegar should be acid enough to keep everyone safe. Can be done the day before and just gets better. (as I sit her burping cucumber and garlic....) A summer time favorite: chopped cucumber, plain yogurt and fresh garlic and dill. I mush the garlic in some olive oil first and add it to the yogurt. This keeps only a few hours so that might be a problem. Here's a broccoli salad that might work......this is for four servings (or 12 men) so you'd have to up it to fit: 1 large head of broccoli cut into small 2-3 inch florets Steam until just tender, drain immediately and chill in ice water to set color and stop the cooking. Marinade: 3 Tbs. olive oil 1 teaspoon finely chopped garlic 2 Tablespoons freshly chopped basil or 1 TB dry basil 1 teaspoon fresh oregano or 1/2 t. dry oregano 2 teaspoons soy sauce 2 Tablespoons vinegar (I often mix wine and balsamic) Freshly ground pepper Toss with broccoli, serve cold or room temp. Keeps a day or so. |
| YUM!! The suggestions were great but my husband (the picky eater) insisted on one of his old favorites. Here's what I (okay, actually what HE) made:
Grape Salad 4 lbs red seedless grapes (whole) 8 oz. of cream cheese (softened) 8 oz. sour cream 1 cup brown sugar ½ cup sugar 1 ½ tsp. vanilla 1 cup finely chopped pecans Combine all ingredients except grapes in large mixing bowl and stir or beat until smooth. Add grapes a little at a time and stir until well coated. Pour into 9x13 dish and refrigerate for 8 hours prior to serving (if possible). |
| sour cream and brown sugar would make an old rubber tire taste good, so thumbs up on your recipe!!!! |
| Have to try the Grape Salad, sounds yummy! What is the consistency once it's chilled?
I have to share my Mandarin Salad 1 med can mandarin oranges (drained) 1 med can pineapple chunks (drained) 1 8 oz cont sour cream 1/2 c sliced almonds (more if you like) Just mix & chill. Sue |
| those are keepers!!!!!!!!! |
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