Sunday, March 23, 2025
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KAMPFIRE KOOKIN’

Ray McCune 1 min read

Christmas season is upon us and everywhere we look there are snacks and goodies galore. I love finger foods and here is one that I know you will enjoy. They’re even good stuffed into a Ziploc bag and eaten while: on a deer stand, on a camping trip, during a fishing outing (eat while fishing; don’t use as bait), squirrel hunting, picnicking, hiking, at a holiday party, at a birthday party, or when you get the “I’m-Hungry-For-Something-But-I-Don’t-Know-What HUNGRIES.”

 

THE WORLD FAMOUS, I DON’T REMEMBER WHERE I GOT THE RECIPE BUT THEY’RE SO SIMPLE EVEN A BOY SCOUT CAN MAKE THEM, SAUSAGE CHEESE BALLS

 

2 rolls uncooked sausage

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1/2 cup chopped onion

4 cups shredded cheddar cheese

1/2 tsp. garlic powder

1/2 cup celery (diced fine)

1 1/2 cups baking mix

salt and pepper to taste

a dash of Worcestershire sauce

 

Mix all ingredients and form into 1-inch balls. Bake for 15 minutes in a 375 degree Dutch oven on an ungreased baking sheet in your home oven. They should be golden brown. I use the 99 cent-per-pound ‘HOT’ roll sausage from Save-A-Lot and Bisquick baking mix. Sometimes I like to add an extra two cups of baking mix along with an extra two cups of shredded cheese if I’m going to take them on a trip. This makes them firmer and easier to handle when eating out of a Ziploc bag. Serve with tooth picks.

 

CAMPOUT NOODLE BAKE

 

1 bag (12 oz.) medium egg noodles

1 can cream of mushroom soup

1 can cream of celery soup

16 oz. container Ricotta Cheese

1/2 lb. ham (sliced thin)

Bread crumbs

Parmesan cheese

 

Cook and drain the noodles. Mix noodles, soups, and Ricotta cheese together. Pour half of the noodle mixture in a preheated, aluminum foil lined Dutch oven (foil makes clean-up easier). Layer the ham slices over the mixture and then pour on the rest of the noodle mixture. Sprinkle on bread crumbs and Parmesan cheese to taste. Cover and bake at 350 degrees for 40 minutes (about 4-5 hot briquets under the Dutch oven and 12-15 hot briquets on top).

The Waynedale News Staff
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Ray McCune

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