July 28, 2011

Camp Food

There are no beans and franks for us on vacation; we feast like kings (and queens) instead. In years past, we have cooked or been treated to a lobster boil, slow-cooked brisket (cooked all day over hot coals), all kinds of grilled seafood, and dozens of hors d'oeuvers and side dishes.

But, the biggest feasts happened when we all pooled our resources. This year's menu included: spaghetti with marinara drenched sausage and beef, marinated beef tips, country ribs, seasoned baked potatoes smothered with olive oil and onions and charred from the campfire, grilled zucchini, and a zesty coleslaw.

Zesty Coleslaw

1 large cabbage, chopped or shredded
1 green pepper, chopped or shredded
1 large onion, chopped or shredded
1 cup vinegar, heated
1 cup sugar
1 tsp. celery seed
1 tsp. salt
1 tsp. dry mustard
3/4 cup canola oil (or vegetable)

Combine cabbage, green pepper, and onion. Pour heated vinegar over sugar, celery seed, salt, and dry mustard. Add salad oil and pour all of the wet ingredients over the vegetables while hot. DO NOT STIR. Refrigerate overnight. Keeps for one week. (You could substitute shredded carrots for some of the cabbage and/or mix white and red cabbages together.)

Image scanned from Country Living (?) magazine