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Making for happy campers

We’re excited about deer hunting season that starts this weekend — it almost feels like a holiday.

We’ve been busy planning and preparing dishes that can easily be transported and served at the hunting camp.

A must every year, of course, is homemade buns to make sandwiches and a pan of fresh homemade caramel rolls.

For a different twist for moist, tasty baked ham that I learned over the weekend, pour one can of Dr. Pepper (not diet) over a ham in a crockpot. Cook on low six to eight hours or until ham is heated through — Chill ham and slice.

Here’s to a safe and fun-filled hunting season!

Angelfood Cookies

Yield: 4 dozen cookies

1 cup shortening

1/2 cup brown sugar

1/2 cup white sugar

1/4 teaspoon salt

1 teaspoon soda

1 teaspoon cream of tartar

1 cup coconut

1 teaspoon vanilla

1 egg, beaten

2 cups flour

Cream shortening and sugars until creamy. Add egg. Add dry ingredients to creamed mixture and add vanilla and coconut. Chil the dough. Roll in balls, flatten with a glass dipped in water and then sugar. Bake for 15 minutes at 350 degrees.

Beef Stewt

Serving size: 6

2 pounds beef stew meat cut in 1-inch cubes

2 tablespoons cooking oil

4 cups hot water

2 beef bouillon cubes

1 medium green pepper — diced

1/2 cup celery — sliced

1 1/2 cups onion — diced

1/4 teaspoon oregano

1 1/2 cups potato — diced

1/8 teaspoon onion seasoning

Salt and pepper — to taste

1/8 teaspoon celery salt

Dash garlic powder

1/8 teaspoon sage

Brown stew meat on all sides in hot oil. Add water and bouillon cubes. Cover a kettle and simmer slowly until meat is tender, about two hours. Add more water, if necessary. Add vegetables and all seasonings and salt and cook slowly until vegetables are tender, about 30-40 minutes. If desired, thicken liquid for gravy with a little flour a few minutes before serving.

Caramel Rolls

Serving size: 12

2 loaves frozen bread dough, thawed

1 stick butter

2 cups brown sugar. Use part of the brown sugar to sprinkle on rolled-out dough

2 tablespoons cinnamon

1 cup whipping cream

Thaw frozen bread dough; set aside. Combine cream and brown sugar in a 9-by-13-inch pan; blend well. Roll out dough on a floured surface into a good size rectangle, spread with butter and sprinkle cinnamon and brown sugar on top to your liking. Roll dough like a jelly roll and slice the log into 1 1/2-inch-thick rolls and place over caramel in cakepan. Cover with a cloth or towel and let raise until double in size. Bake in a 350-degree oven for approximately 25 minutes or until rolls are lightly browned. Turn pan upside down on a platter, or a bar pan.

GARY’S TIP: Keeping nuts in the freezer will pevent them from turning rancid.

FOOD FOR THOUGHT: Perhaps imagination is only intelligence having fun.