Monthly Archives: August 2009
GORP (Good Old Raisins and Peanuts)
1 jar Dry Roasted Peanuts
1 15 oz. Box of Raisins
1 large Bag of M&Mās
1 large Bag of Reeseās Pieceās
1 bag of Shredded Coconut
This is my basic starting mix.
Other items I like are:
Yogurt Chips, Banana Chips, Apple Chips, Dried Pineapple, Dried Cranberries
The list goes on and on. Mix & Match, what ever you like. Make It. Itās tasty and packed full of energy.
This snack is very portable. Take Camping, Hiking, Backpacking. Take it everywhere.
Dutch Oven Tamale Pie
2 pound Ground Sausage
1 small Onion (chopped)
1 clove Garlic (minced or 2 tablespoons powder)
1 10 ounce can Diced Tomatoes
2 10 can Enchilada Sauce
1 Green Pepper (chopped)
1 16 ounce can Whole Kernel Corn
1 4 ounce can chopped Black Olives (optional)
1 4 ounce can chopped Jalapenos (hot) or Green Chilies (mild)
3 tablespoons Chili Powder
1 teaspoon Black Pepper
In a 10ā Dutch oven cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender. Break beef mixture into desired consistency while cooking i.e., fine or chunky and drain. Stir in tomatoes, corn and remaining ingredients and heat to a boil. Add ground beef to sauce.
1 cup Cornmeal
1 cup Milk
2 Eggs (beaten)
1 cup Cheddar Cheese
1 cup Mozzarella Cheese
While sauce is heating mix the beaten eggs, milk, and corn meal until smooth, but do not over beat. Spoon the corn meal mixture evenly over meat sauce. Sprinkle the cheese on top and bake 30 to 45 minutes or until cheese is golden brown. Allow to cool 15 minutes before serving.
Warm the second can of enchilada sauce in an 8ā Dutch oven. Spoon over individual portions of Tamale Pie, or better still a dash of hot sauce! Serve with Spanish rice and refried beans to round out this meal.