It is officially fall. I’m one happy camper (pun intended).
Now that it is fall a lot of American Heritage Girls troops are planning campouts. I have decided to devote the next couple of Friday posts to camping.
Requirement #14 of the Outdoor Cooking merit badge has the girls create foil meals. This is one meal that works well for the entire group – regardless of which ages are camping. I set up an assembly line and allow the girls to prepare their own meal.
My son loves Italian food. Then again, as a growing teenager he loves FOOD! Spinach and Mushroom Manicotti is one of his favorites. Surprisingly enough it actually fills him up, at least for a little while. Well, it along with a tossed salad and garlic bread.
Continue reading “Spinach and Mushroom Manicotti”
I cook with my family in mind – most specifically my husband. He loves just about anything with mushrooms or cheese. This dish combines both for a great week night meal. Continue reading “Chicken Monterey”
Mushrooms are a unique vegetable. While they are actually a fungus, they can serve many functions in your kitchen. Mushrooms can be eaten raw in a salad, or added to a sauce to enhance the flavor in meat.
Personally, I like Portobello mushroom steaks served as a meat substitute to create a lighter meal. Continue reading “Mushroom Steaks”
Meatballs are versatile, whether you like them as a comfort food with mashed potatoes and gravy, or in your spaghetti sauce. I do not buy the pre-packaged meatballs, but make my own, 5 pounds at a time and store them in my freezer. They are easy to make and have been a meal saver on more than one occasion.
