Camp Fire Stew

From Hibbard Lodge #249

SERVING SIZE 20-25

Ingredients

·      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 (Minced)

·      Oregano (To Taste)

·      Mustard Seed (To Taste)

·      Salt (To Taste)

·      Pepper (To Taste)

Directions

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

From Hibbard Lodge #249

SERVING SIZE 20-25

Ingredients

·      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

Directions

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.

Fettucine Alfredo

From Hibbard Lodge #249

SERVING SIZE 20-25

Ingredients

·      3 lbs Fettucine Noodles

·      3 jars Ragu Alfredo Sauce

·      6 gal. Water

·      Garlic Salt

·      White Pepper

·      Oregano

·      Sage

(Optional)

·      2 bags Frozen Chopped Broccoli

·      6 Boneless Chicken Breasts (Cooked and Chopped)

Directions

Bring water to a rapid boil over high heat. Place noodles into the water and heat until tender, approx. fifteen (15) min. While noodles are cooking, add the entire contents of the jars of sauce to saucepan. Season to taste. Heat on high heat until hot. Drain off water from noodles. Mix sauce and noodles thoroughly.

(Optional)

Do not heat broccoli as per cooking instructions based on bags, instead empty contents of both bags of broccoli into the sauce as it is being heated along with the chicken. Mix with noodles as above.

Greek / Italian Salad

From Hibbard Lodge #249

SERVING SIZE 20-25

Ingredients

(Salad)

·      5 heads Romaine Lettuce (Torn)

·      2 1/2 heads Iceberg Lettuce (Torn)

·      3 lg. Red Onion (Sliced)

·      3 cans (12 oz) Artichoke Hearts (Drained & Quartered)

·      3 jars (16 oz) Pepperoncini Peppers (Drained)

·      3 cans (12 oz) Pitted Medium Black Olives (Drained)

·      2 jars (4 oz) Pimentos

(Dressing)

·      5-2/3 cups Vegetable Oil

·      3-3/4 cups White Distilled Vinegar

·      1-2/3 cups Water

·      10 tsp Garlic Salt

·      10 tsp Cavenders All Purpose Greek Seasoning

·      7-1/2 tsp. Italian Seasoning

·      5 tsp Dried Chopped Onions

·      5 tsp Salt

·      2-1/2 cup Grated Parmesan Cheese

Directions

Mix vinegar, oil, and water in a salad dressing container. Add spices and parmesan cheese. Mix with wire whisk. Shake well before serving. Add all salad ingredients to large bowl. Add dressing and toss. Top with extra Grated Parmesan Cheese if desired.

Potato Stroganoff

From Hibbard Lodge #249

SERVING SIZE 20-25

Ingredients

·      5 med. Onions (Finely Chopped)

·      5 lbs. Ground Beef

·      2-1/2 cups Fresh Parsley

·      1-1/4 cups Fresh Bread Crumbs

·      20 oz. Cream Cheese (Softened)

·      2-1/2 tsp. Salt

·      1-1/4 tsp. Thyme

·      1-1/4 tsp. Pepper

·      Mashed Potatoes (Real or Imitation)

Directions

Cook ground beef and onions until browned. Drain off fat. Stir in parsley, bread crumbs, cream cheese, salt, pepper, and thyme. Cook over medium heat until cream cheese is melted. Pour contents of the skillet into the bottom half of an oven safe casserole dish. Prepare either real mashed potatoes or imitation. Enough will need to be made to fill the remaining area in the casserole dish. Preheat oven to 325 degrees. Place on the bottom rack of the oven and bake uncovered for thirty-five (35) to forty (40) minutes, or until golden brown.

Sausage & Kraut

From Hibbard Lodge #249,

SERVING SIZE 20-25

Ingredients

·      3 jars Vlasic Old Fashion Sauerkraut

·      12 pkgs Smoked Sausage or Polish Sausage

·      3 gallons Water

Directions

Bring water to a rapid boil over high heat. Place sausage into the water and heat for approximately ten (10) min., drain off water from sausage. Add the entire contents of the jars of sauerkraut. Heat over medium heat until hot. Steam pans can also be used for this.

Tuna, Broccoli, & Rice Casserole

From Hibbard Lodge #249

SERVING SIZE 20-25

Ingredients

·      8 sticks Butter (Melted)

·      8 pkgs. Chopped Broccoli (Frozen)

·      4 med. Onions (Diced)

·      4 cans Cream of Mushroom Soup

·      4 lbs. Velveeta

·      4 pkgs. Minute Rice

·      16 cans Chunk Light Tuna in Water

Directions

Sauté onions and broccoli in melted butter. Mix all of the ingredients. Split mixture evenly into two (2) or three (3) deep casserole baking dishes. Preheat oven to 350 degrees. Bake uncovered for one (1) hour then stir. Bake for one (1) more hour or until rice is soft and until the desired consistency is reached.