Recipes From A -
C
Camp Fire Stew
Taken from Hibbard Lodge #249,
Located in Brighton, Illinois 62012.
SERVING SIZE 20-25
2 heads Cabbage (Cut Into Pieces)
6 cans Cut Green Beans
6 cans Whole New Potatoes (Chunked)
1 lg. Onion (Diced)
4 pkgs. Smoked Sausage or Polish Sausage
2 lbs. Ham (Chunked)
6 cloves Fresh Garlic
Oregano
Mustard Seed
Salt
Pepper
Combine half of all the ingredients in two (2) separate deep baking pans.
Season as desired. Fill with water and cover with aluminum foil. Bake at
350 degrees for one (1) hour or until cabbage is thoroughly cooked, stirring
occasionally. Can also be prepared on stove top in a large stew pot. Place
all ingredients in pot and cover with water. Over high heat bring water to
a rapid boil. Cover and reduce heat to a high simmer for forty-five (45)
min. to one (1) hour, or until cabbage is thoroughly cooked.
Chili
Taken from Hibbard Lodge #249,
Located in Brighton, Illinois 62012.
SERVING SIZE 20-25
3 cans Hunt's Chili Hot Beans
2 cans Tomato Sauce
2 cans Stewed Chopped Tomatoes
3 med. Onions (Chopped)
3 1/2 lbs Hamburger
Chili Powder
Garlic Salt
Cumin
Oregano
Brown hamburger along with the chopped onions until
onion is tender. Drain off excess fat. Put all spices except chili powder
in with the meat. Open all cans of beans and tomato products. Combine all
ingredients into a large pot. Add chili powder to pot. Heat on high heat
until hot. Finish seasoning to taste.
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