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Archive for Wednesday, July 29, 1998

PANCAKES

July 29, 1998

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These breakfast jewels are light and fluffy and totally homemade. I always season the skillet with extra butter when I'm cooking them at the campground. It's a little extra fat with a lot of flavor, and because I'm usually doing a lot of activities, I don't have to worry about the added calories.

Pancakes

Dry mix

6 cups flour

1 cup nonfat dry milk

1 teaspoon salt

1 cup shortening

Preparation

1 egg

1a great-grandchild.

The family suggests memorials to the Lawrence Salvation Army.

Warren-McElwain Mortuary is in charge of arrangements.

mix in a bowl with egg and water. Stir until mixed. Don't worry about little lumps.

Season a large skillet over medium heat with a teaspoon of butter or of the skillet. You should be able to cook about three or four pancakes at a time. When tops of pancakes begin to bubble, flip pancakes to cook the other side. Remove when both sides are golden brown. Repeat with remaining batter, seasoning the skillet with butter before each batch.

This dish has been blessed with versatility. Only the pasta and the salad dressing are essential. If you don't like one of the other ingredients substitute something you do like. This can be as simple or as complicated as you like. Consider adding slices of pepperoni, or salami for added zip. If you want to keep cooking implements to a minimum, use the cooking pot as the serving bowl.

Easy Black Bean Pasta Salad

1 pound dry multicolored rotini pasta

1 15-ounce can black beans, rinsed and drained

1 15-ounce can pitted medium black olives, drained

1 large tomato, seeded and chopped

1 8-ounce bottle Italian salad dressing

In a large pot, cook pasta in a rolling boil until al dente. Drain and rinse with cold water for a cool salad or leave hot. Return to cooking pot. Add black beans, olives, tomato and salad dressing. Mix thoroughly and serve. Garnish with Parmesan cheese, if available. Makes five to six main dish servings.

Looking for something a little different to do with the catch of the day? This recipe is an adaptation of one from ``Cooking on a Stick: Campfire Recipes for Kids'' by Linda White. It's wonderful with fresh trout. If there's too much stuffing for the fish, put the extra stuffing, seasoned with a little salt and pepper, in a foil packet and heat it in the campfire. It makes a tasty side dish.

Stuffed fish

Cleaned fish, about 1e the cooking pot as the serving bowl.

Easy Black Bean Pasta Salad

1 pound dry multicolored rotini pasta

1 15-ounce can black beans, rinsed and drained

1 1onds

Additional salt and pepper

Lemon, for garnish

At least an hour before cooking, place cleaned fish in a large self-sealing plastic bag and add salt, pepper and oil. Seal bag and turn to coat fish. Place in the cooler until ready to use.

Combine chopped celery, onion, mushrooms, almonds and salt and pepper in a small bowl or self-sealing bag and mix.

Light the campfire.

Remove fish from cooler. Tear off a large sheet of foil, about twice as long as the fish. Place fish in the center of the sheet of foil. Stuff the inside of the fish with the celery-mushroom mixture. Wrap fish completely in foil, being careful to keep the stuffing in place. Set the fish foil packet in the coals of the fire. How long to cook the fish depends on the size of the fish, intensity of the fire and where the packet sits in the coals. Use tongs to remove the packet. Open packet carefully, the foil cools off quickly, but the contents may still be very hot.

If you're looking for something different from s'mores for dessert consider Hibernating Bananas. These simple yet tasty treats are cooked in the campfire for a luscious end to the evening.

Hibernating Bananas

1 banana

salt, pepper and oil. Seal bag and turn to coat fish. Place in the cooler until ready to use.

Combine chopped celery, onion, mushrooms, almonds and salt and pepper in a small bowl or self-sealing bag and mix.

Light the campfire.

Remove fish from cooler. Tear off a large sheet of foil, about twice as long as the fish. Place fish in the center of the sheet of foil. Stuff the inside of the fish with the celery-mushroom mixture. Wrap fish completely in foil, being careful to keep the stuffing in place. Set the fish foil packet in the coals of the fire. How long to cook the fish depends on the size of the fish, intensity of the fire and where the packet sits in the coals. Use tongs to remove the packet. Open packet carefully, the foil cools off quickly, but the contents may still be very hot.

If you're looking for something different from s'mores for dessert cons

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