Okay…here we go…Jailhouse Camp had a couple that were keepers! We will start with the Hot Mustard sauce that was at the Brew Tasting. Made this in advance and kept cool. :thumbsup
1 Tall can coleman hot mustard
6 oz heinz cider vinegar
SOAK TOGETHER OVERNITE.
Add one cup of sugar & 3 eggs
mix and cook in a double boiler, stirring until thickened.
I did add just a touch of chayenne.
Thank all of you for the great comments and praise. But me Mum is the one…old family recipe. Just happy to share. :thumbsup
:cheers
More to come…the old fashion chicken caserole I served on Sat. night was to die for. Not and ounce left out of a 9 x 13 deep dish!
:medal
Miss all and what a great year! Will talk to some, but for the others I only get to see once a year…wait :evil
:thumbsup
By the way, the oven I have is from Camp Chef out of Ogden, Utah. Oven and two burners on top. I trake a 20 lbs bottle, but it doesn’t usse much and will take the smaller bottles and will fit a 9 x 13 pan. Got it a Sam’s for I think about $190.
Best investment I have ever made! :thumbsup
Almost all is pre-cooked, so we don’t miss a set!
:medal
We bought the Camp Chef oven after seeing the Jailhouse’s oven last year (and also because BIT burnt down :() Bought it on sale for $170.00.
We cooked enchiladas, pizzas, Indian Curry, Cherry pie, Blueberry Pie (alamode!) peach pie and scones in the oven - everything came out delicious! We have never eaten so good in town park!
We used a 5 gallon propane with it and have still not finished off the tank yet.
I missed out again this year on ALL the jailhouse food. The casserole sounds great, but I know that in that crowd a 9x13 pan doesn’t go very far at all if you are feeding hungry folks.
Now if you would cook breakfast burritos for me at 3a.m., that would be sweet! For all the food I fixed and brought I didn’t get to eat very much last week, of mine or anyone else’s. Got some at the Wander Inn potluck on Wed, and what I did get was great. The salsa and mai tais at Flamingo were really good too.
:wave
Okay ready for round 2? :huh
This is one the Jailhouse has used the last two years for Land Rush Saturday. With moving in, setting up and cool temps closing in, this is on you can freeze in advance and just warm and eat! :thumbsup
No complaints from all those that Wander-In to our table and works well at home on a cool winter night.Serves a bunch! TACO SOUP
Brown 2 Lbs ground meat(turkey, beef or chicken). Add 1 medium onion & cook until onion is clear.
Then add the following:
1-4 oz can green chilies
3-14 oz cans diced Mexican tomatoes ( Italian works too)
2-14 oz cans pinto beans
2-14 oz cans kidney beans
1-14 oz cans baked white hominy
1-pkg taco sauce mix
1-pkg (1 oz ) ranch dressing mix
3-cups water
salt & pepper to taste ( I do add a little hatch or cayanne)
Bring to a boil, stir well and simmer for 30 minutes or more for more flavor.
Use a big pot! This makes alot! I do this a couple of times a year an freeze extra for easy meals. My kids love it! But take the full batch to Bluegrass and have not had any complaints on Land Rush Saturday! :thumbsup
Then just Tortilla chips, cheese, salsa, etc. to accompany.
:cheers Enjoy, Festivarians!
More to come! Share the love!
It was great, but would never even concider it without that World Famous hollandaise sauce from Useless! That after all is what makes it! :thumbsup
Stay tuned for the Summer Black Bean Corn Salsa!
:cheers
[quote author=stongwrcs link=topic=8340.msg56730#msg56730 date=1277580700]
It was great, but would never even concider it without that World Famous hollandaise sauce from Useless! That after all is what makes it! :thumbsup
Sorry to correct you but it was the people that helped and the looks on the faces that made it special!