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Carol Lamkins submitted this recipe following the Oceanside 2011 campout.  Everyone raved about it!

Macaroni and Cheese

Serves 4

 

3 tablespoons butter

1 tablespoons flour

1 cup milk

1 cup shredded Cheddar cheese

2 cups hot cooked macaroni (cooked macaroni doubles in quantity)

1-1/2 cups cooked, diced ham (optional)

2 teaspoons horseradish

2 teaspoons Dijon mustard

½ teaspoon seasoned salt

  

In a large saucepan over medium-low heat, melt butter; add flour and stir until smooth and bubbly.  Gradually stir in milk.  Continue cooking, stirring, until sauce just begins to bubble and sauce has thickened.  Stir in remaining ingredients and serve hot.

 

Finishing option:  Top with extra grated cheese or bread crumbs and bake at 350º until browned.

 

 

Here are more recipes from Carol Lamkins used at the Tucalota Springs campout in June 2011.  I can personally attest that both of these recipes are not only very tasty, but healthier than the original recipes.

 

Baked Eggs with Cheese, Basil & Tomato

Makes 4 servings

 

1/2 medium onion or 4 scallions, chopped
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon seasoned salt

1/2 teaspoon pepper
5 large eggs
1/2 cup grated extra-sharp Cheddar (4 ounces)
1/2 cup ricotta or cottage cheese (4 ounces)
1/2 cup (1/2 oz) grated Parmesan cheese
1 cup chopped fresh basil

1 tomato, chopped

Garnish: thin slivers of scallion greens

  

Preheat oven to 350°F.  Butter or grease bottom of 8-inch baking dish.

 

If using ½ cup regular onion, MICROWAVE on HIGH for 2 minutes before adding to recipe.

 

Combine flour, salt, and baking powder into a small bowl.

 

Whisk eggs in a large bowl until doubled in volume, about 3 minutes.  Add flour mixture, onions, Cheddar, ricotta and ¼ cup of Parmesan cheese and mix well.  Then stir in basil and tomato.  Top with remaining Parmesan cheese and slivers of scallion greens.  

 

Pour into baking dish and bake in middle of oven until top is golden brown and a tester comes out clean, 20 to 25 minutes. Serve hot.

  

NOTES: 

• Biscuit mix may be substituted for flour and baking powder

• If desired, add 1 cup cooked ham or sausage, stirring in with basil and tomato

 

 

Kahlua Bundt Cake  

One Bundt or tube cake

 

 Preheat oven to 350°F.   Grease Bundt pan or spray with non-stick spray.

 

1 package (18.25 ounces) yellow cake mix, with pudding in the mix

1 package (3.5 ounces) instant chocolate pudding

4 eggs

1 cup oil

¼ cup sugar

¾ cup water

¼ cup rum

¼ cup Kahlua plus extra to drizzle

Vanilla ice cream

  

Place ingredients in mixer bowl and mix until blended, about 2 minutes.   Pour batter into Bundt pan. 

 

Bake for 50 to 60 minutes or until cake tests done with a toothpick.  Cool 20 minutes, invert on plate, drizzle with Kahlua and let set. 

Top and serve with ice cream.

  

Recipes from Carol Lamkins

 

 

Carol Lamkins said this was a hit at Newport Dunes 0309 (along with Scalloped Potatoes)

Caramelized-Onion Cilantro Dip

Servings: Makes 8 servings

 2 tablespoons olive oil
 3 cups finely chopped sweet onions (such as Vidalia or Maui; about 2 medium)
 2 garlic cloves, crushed
 1 teaspoons lemon juice
 2 cups sour cream
 1/2 bunch fresh cilantro, coarsely chopped
 Chopped fresh chives

 Heat oil in heavy large skillet over medium heat.  Add onions and sauté until slightly softened, about 5         minutes.  Add garlic and reduce heat to medium-low and cook until onions are deep brown and begin to  crisp slightly, stirring often, about 40 minutes.  Add lemon juice; stir 1 minute.  Transfer to small bowl and  cool completely.  Mix in sour cream and cilantro.  Season to taste with salt and pepper.  Cover and  refrigerate at least 2 hours. 

 Do ahead Can be made 2 days ahead.  Keep refrigerated.

 Serve with tortilla chips.

 Bon Appétit |  October 2006

 

SCALLOPED POTATOES & CORN

Serves 8

 

Preheat oven to 350°F.

 

 1 teaspoon plus ¼ cup butter

 3 tablespoons all-purpose flour

 2 cups buttermilk

 1½ teaspoons seasoned salt

 1 teaspoon white pepper

 8 medium potatoes, peeled and sliced 1/4 inch thick

 1 large onion, chopped

 1 cup frozen corn

 

 

Grease the bottom of a 9” x 13” baking dish with 1 teaspoon of the butter.

 

Place the remaining butter in a 4-cup glass measure.  MICROWAVE on HIGH for 1 to 2 minutes, or until melted.  Blend in flour until smooth and MICROWAVE on HIGH for 1 more minute; stirring twice.  Add the buttermilk, salt and pepper; mixing well. 

 

Combine the potatoes, onions and corn in the baking dish.  Pour buttermilk mixture over the top.  Sprinkle additional seasoned salt and pepper over the top for color.

 

Bake at 350°F until golden brown and bubbly, about 1 hour.  Serve hot.

 

 This recipe was one of the favorites at Tucaloto Springs in June 2010.  The recipe was prepared and presented by guest camper DeAnn Gardner (and her husband, Drew).  Enjoy!

Spicy Cheese Ball

3  8oz pckgs of cream cheese

2 tbls dry minced onion

1 pckg of Knorr Vegetable Soup Mix

1 tspn ground cayenne pepper

1/2 cup sour cream

1 1/2 cup grated sharp cheddar cheese

 

Mix together in mixer until well blended.

Refrigerate until firm.

Divide into thirds and shape into balls.

 

Roll each ball in a mixture of

 1 cup chopped walnuts and

 1 cup French's French Fried Onion Rings chopped

This recipe was given to me by Charlie Smith and I used it on the Lake Skinner Campout 03/06, Jim.

Sauerkraut Hot Dog Topping

"You'll relish this zesty condiment!  For years, I stirred this up 'by guess and by golly' before finally figuring out the proper measure of ingredients so I could share the recipe.  It's great to have on hand anytime that you grill hot dogs or smoked sausages."  - Erlene Cornelius, Spring City, Tennessee.

1 can (15 oz.) saurkraut, rinsed and drained.

1/4 cup sweet pickle relish.

2 tblspns brown sugar

1 tblspn prepared mustard

1/2 tspn caraway seed

Combine all ingredients in a saucepan; cook on low heat until heated through.  Serve over hot dogs or sausages.

Yield:  2 Cups  (I figured a 1/2 cup per serving. Jim)