Potluck Recipes
These are from a collection of Potluck Recipes from the ladies (and occasionally the men) of the Garden Spot Travel Trailer Club. The club was organized in July 1961 in PA, and this group of men, women, and children met one weekend a month from April to September. At each weekend rally there was a Saturday night Potluck Supper. I am sharing some of the cooking teasures from their 15th Anniversary Cookbook, "They Call it Potluck." Cookbook title suggested by my dad. Talk about comfort food!
Barbeque Burger Mix
from the kitchen of Dot Knight
l lb. ground beef
1/2 cup onions, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chopped
8 oz. tomato sauce
1/2 cup catsup
1 Tbsp. vinegar
1 1/2 tsp. worchestershire sauce
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. sugar
Brown meat, add vegetables. Cook until tender.
Add remaining ingredients. Simmer 20 minutes.
Can be frozen. Is great to take camping.
Camper's Pizza
from the kitchen of Ruth Goshert
4 English muffins, split
8 slices Mozarella cheeses
1 small can tomato sauce
4 tsp. oil
salt and pepper, to taste
parmesan cheese
oregano
Toast muffins and place in a baking pan. Top each muffin
half with a slice of cheese, 2 Tbsp. tomato sauce. Sprinkle
with oregano. Salt and papper, optional.
Ruth says: You can any other toppings you like, such as
mushrooms, olives, browned ground beef, or even anchovies!
Bake at 450 degrees for about 5 minutes. Yummy!
Marinated Vegetables
Pare and cut in easy bite serving pieces: carrots, celery,
peppers, onion rings, radishes, cauliflower, turnips, or
any vegetable you eat raw. Put any combination of veggies
in a dish that has a tight fitting lid. Pour any good
Italian dressing over the vegetables. Mix well, cover and
refrigerate about two hours before serving.
Neapolitan Pudding
from the kitchen of Huldah Cook
Prepare one pack of vanilla pudding using 1 cup evaporated
milk and 1 cup water. Pour into serving bowl. Then
prepare one pack of chocolate pudding using 1 cup evaporated
milk and l cup water. Make four holes in the top of vanilla
pudding and pour in chocolate pudding. Serve warm or cold.
Yummy Fruit Salad
from the kitchen of Ruth Rainbolt
2 (10 oz.) cans Mandarin oranges
14 oz. can pineapple tidbits
l carton sour cream
Drain oranges and pineapples. Marinate in sour cream
several hours or overnight. Add miniature marshmallows,
(as many as desired). Also one can of coconut can be added.
Add sliced bananas just before serving. Good eating!
Hawaiian Spareribs
from the kitchen of Doris Hartman
3 pounds or more spareribs
3 Tbsp. brown sugar
2 Tbsp. cornstarch
1/4 cup vinegar
1/2 cup ketchup
small can crushed pineapple
l Tbsp. soy sauce
Cut ribs into serving size pieces. Combine sugar and cornstarch,
then add vinegar, ketchup, pineapple and juice, and soy sauce.
Cook until thickened, about 5 minutes, stirring constantly.
Arrange a layer of ribs in roast pan and cover with sauce.
Repeat until all ribs are covered with sauce. Cover and bake
at 350 degrees for about 2 hours.
Note: you can substitute chicken for the ribs in this recipe.
Hawaiian Pineapple Cake
from the kitchen of Dot Knight
Cream:
2 eggs
2 cups sugar
Add:
2 tsp. baking soda
2 cups flour
20 oz. can crushed pineapples, and juice
1 cup coconut
1 cup nuts (pecans or walnuts)
Pour into a greased 9x12" pan. Bake at 350 degrees for 30 minutes.
Frost when cool with cream cheese frosting:
8 ounces cream cheese
1 stick butter or margarine
They need to be at room temperature to blend well. Mix until creamy.
Then add a 1 pound box of powdered sugar until it becomes the
proper consistency to spread. Thin with a little milk, if necessary.
More Camping Recipes from the Chuckwagon!
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