Tag: KOA

Nacho Cheese Dip AKA Ro’Tel® Famous Queso Dip

Go for the quick and easy!

Ingredients:

  • 1 lb Velveeta cheese cubed
  • 1 10 oz can Ro*Tel® Original Diced Tomatoes & Green Chilies
  • corn chips or Fritos

Directions: 

  1. Mix
  2. Heat – best over boiling water – no burning.
  3. Stir fairly often.
  4. Serve

Or –

  1. Place ingredients in crock pot.
  2. Heat for several hours, stirring occasionally.

Serves:   20

Source:  Ready Set Eat

To make in microwave:

  1. Combine undrained Ro*Tel® Original Diced Tomatoes & Green Chilies, and Velveeta in 1-1/2- quart microwave-safe dish.
  2. Cover.
  3. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes.
  4. Remove from microwave; stir until mixture is blended. CAUTION: Dish will be hot; use hot pads.

For a double recipe, microwave on HIGH 8 minutes or until Velveeta melts, stirring after 5 minutes.

Drain 1 can of tomatoes if a thicker dip is preferred.

Serves: 20

Source: Ro-Tel web site

Tropical Salmon

Salmon is sooo good and sooo easy!  Just don’t cook it too long.  Remember, it still cooks a little after you take it of the grill.

Ingredients:

  • 1 whole salmon filet – skin off or on (Costco 5 – 7 lbs)
  • 1 tsp coriander
  • 1/2 c brown sugar
  • 1/2 tsp lemon pepper
  • Nonstick cooking spray

Directions:

  1. Coat your grill or a grill pan with cooking spray and preheat over medium heat.
  2. Combine coriander, brown sugar and lemon pepper.
  3. Place salmon on grill, top side down.
  4. Grill only long enough to get grill marks – 4 – 5 minutes.
  5. Flip onto cookie sheet sprayed with non-stick cooking spray.
  6. Rub brown sugar mix onto cooked side of the salmon.
  7. Finish under the broiler in the oven or, if camping, back on the grill, on the cookie sheet. 5 – 6 minutes should do it.  Tent with foil to finish cooking.
  8. Serve with a fruity salsa.

Serves:  Plan on 6 oz per serving

Source:   Cathy Painter/Allison Cozza

 

Dead Simple Slaw

This is a good salad when timing is uncertain.  It will be fine in an hour or in 3 hours.

Ingredients:

  • 2 1/2 lb green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
  • 1 medium onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 1 large carrot, coarsely grated
  • 1 1/4 cups mayonnaise
  • 1/3 cup cider vinegar
  • 2 teaspoons sugar

Directions:

  1. Toss all vegetables in a large bowl with 1 tsp each of salt and pepper.
  2. Whisk together mayonnaise, vinegar, and sugar.
  3. Then toss with slaw.
  4. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

Do ahead: Slaw can be chilled up to 1 day.

Serves:  8 -10

Source:  Smitten Kitchen, Adapted from Gourmet, June 2008

KOA BBQ Beans

When you are dealing with a large crowd –  simple is best.  Quick to put together – An hour and a half to cook!  Really delicious and worth the wait.

Ingredients:

  •  1 10 can  pork & beans
  •  4 Onions, large  –  coarsely chopped (or use 4 c frozen diced onions)
  •  1 c  brown sugar
  •  2 tsp yellow mustard
  •   2 c catsup
  •   4 tsp. Worcestershire

Directions:

  1. Mix it all together in a large pot.
  2. Heat, stirring occasionally.

Or –

  1. Remove 2 cups of beans.
  2. Set aside.
  3. Add other ingredients to the remaining beans in the  can.
  4. Set the can in a large pot.
  5. Fill the pot with water within a couple of inches of the top of the can.
  6. Heat, stirring occasionally until warm. (No danger of scorching /burning – good for those who are easily distracted.)
  7. When hot, stir in remaining beans.

Serves:  25

Source:  Cathy Painter/Allison  Painter

For a smaller crowd not camping out.

Ingredients:

  • 2 16-oz. cans pork and beans
  • ¼ c brown sugar
  • ½ tsp. mustard
  • ½ c catsup
  • 2 small onions, thinly sliced
  • 1 tsp. Worcestershire sauce

Directions:

  1. Preheat oven to 350°.
  2. Mix all ingredients.
  3. Baked in an oiled casserole covered for 1 hour.
  4. Uncover and bake for another ½ hour.

Serves:  10

Source:  Cathy Painter/Allison Painter

Barbecue Chicken Italiano

Too easy!

Ingredients:

  • 6 Chicken drumsticks
  • 6 Chicken breast
  • 1 bottle Italian salad dressing

Directions:

  1. To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
  2. Preheat oven to 350 degrees F (175 degrees C).  Or fire up the barbi.
  3. Remove chicken from bag, discarding remaining marinade.
  4. Place chicken in a lightly greased 9×13 inch baking dish.
  5. Bake at 350 degrees F (175 degrees C) for 1/2 – 1 hour (boneless or bone in), or until chicken is cooked through and juices run clear.
  6. Or grill about 10 minutes boneless, 20 minutes with bone), turning once.

Serves:   8

Source:  Cathy Painter/Allison Cozza

 

 

Chuck Wagon Stew

You have to love the quick (except for cooking time!)  prep for succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself!  It gets even better after a day or two.

Ingredients:

  • 3 Tab oil
  • 8# boneless pork loin roast
  • 1 Trader Joe’s spice salsa
  • 1 Trader Joe’s mild salsa

Directions:

  1. Heat oil in large frying pan or Dutch oven over medium-high heat.
  2. Brown pork loin in hot oil, 2 to 3 minutes per side.
  3. Transfer roast to  a slow cooker.
  4. Pour  salsa over the pork.
  5. Cook on Low for 5 hours.
  6. Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even.
  7. Continue cooking on Low for 1 to 3 hours more.
  8. Serve with tortillas, cheese, onions, sour cream, cilantro, salsa, etc.

Serves:  40 or so

Source: Cathy Painter/Allison Cozza

Peach Cobbler with Sprite

Cake mix and soda – who would have thunk??

Ingredients:

  • 1 box cake mix (use yellow, white, butter or spice cake. Cake mixes without pudding work better)
  • 1 12-oz can of lemon lime soda  (you know – Sprite)
  • 5-6 c fresh peaches (about 2#) or use about two 29-oz cans drained peaches
  • 2 Tab cinnamon

Directions:

  1. Peel and slice fresh peaches into chunks. (Drain canned peaches.)
  2. Place into a 9×13 pan that’s been sprayed with non-stick spray.
  3. Sprinkle cake mix directly on top of peaches.
  4. Use a spoon or your hand  to gently press the cake mix down into the peaches.
  5. Pour the can of soda on top. Make sure you pour it all over the cake mix, attempting to cover it completely. It will bubble up.
  6. Sprinkle the cinnamon on top of the soda. It will pop some of the bubbles, but it will still be very liquidy on top.
  7. Now preheat your oven to 350 °. The cobbler will just sit and bubble around for a few minutes while the oven is preheating. This is good!
  8. Bake cobbler for 1 hour.
  9. Remove from oven and let cool for about 5 minutes.
  10. Serve with a scoop of vanilla ice cream or top with whipped topping!

Serves:  8-12

Source:  Butter With a Side of Bread.

Desert Fondue

One recipe suggested using a slow cooker (it will take hours!) especially for a large party. Don’t limit yourself to the suggested dippers – anything goes!

Ingredients:

  • 1 c semi-sweet chocolate chips
  • 2 Tab butter
  • 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
  • 2 Tab water (or try coffee for a little kick)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

Directions:

  1. In heavy saucepan, over medium heat, melt chocolate chips and butter with condensed milk, cinnamon and water.
  2. Cook and stir constantly until thickened, about 5 minutes.
  3. Remove from heat.
  4. Add vanilla.
  5. Serve warm with a variety of dippers:  angel food cake, dried apricots, strawberries, ‘nilla wafers, apples, bananas, maraschino cherries, etc.

Serves:   6

Source:  Eagle brand

 KOA – June 24-27, 1994 Deochan Dorus

Saturday is time for the Highland Games.  Come dressed in something plaid.  Kings Canyon saw  71 bonnie lads and lassies frolicking in the glen.

Thurs. Pm                 The White Zone Is For Loading And Unloading Only
Fri. Am                      Have Your Boarding Passes Ready
Fri. Lunch                  Do We Love Air Line Food??
Fri. Set Up                  Ahhh!!!!! A Safe Journey

Fri. Dinner                 Visit The Land Of Glens, Golf, And Whisky

Assorted Drinks – Scotch, *Long Island Tea, Wine, Beer
Cheese & Crackers – 8# Swiss Port, White, Blue, Smoked Cheddar/Gouda, crackers
Pate 4# – Baguette, Mustard, Little Pickles
Artichokes – *Dominico’s Dressing, *Parmesan Cream Dip
Nuts – Girl Scout

*Traditional Salad Bar
*Rice Salad
*Cheater Coleslaw

Soup 5 Gal – Bob Dell’I brought
*Onion Bacon Bread
*Foccacia

*Mud Slides
Coffee, Milk, Tea, Brandy

Sat Brunch    Tour The Grampians Highlands

*Mimosas
Assorted Juice
Strawberries

Assorted Cereals

*Scones – Orange Marmalade, Whipped  Cream
*Scottish Oat Cakes – Strawberry Jam
Porridge – Oatmeal, Brown Sugar, Raisins, Cinnamon, Honey

Fried Kippers and Tomatoes (Smoked Herring)
*Scherman Egg McMuffins

Grapefruit

Cocoa, Coffee, Tea, Milk

Sat Dinner   Brigadoon

Scotch Tasting – Water/Soda
Wine Red/White

*Scotch Rarebit
*Skye Prawns
*Spinach Dip
Mini Haggis (Little Smokie Links and bottled Dijon Sauce)

Mutton – *Merlot Grilled Lamb – *Raisin Wine Sauce, *Mint Sauce
*Roast Pheasant – Game Hens

*Scottish Stovies
*Peas with Mint and Sour Cream
*Cognac Carrots

Salad – Trendy Mixed Lettuce, Watercress, Walnuts, Blue Cheese, Port Wine, Olive Oil, Raspberry Vinegar

A Trio Of *Trifles – Raspberry, Chocolate, Peach
Fruit Cake – Naomi brought
Dundee Cake – Naomi brought

*Drambuie Coffee

Wine, Coffee, Tea, Milk, Brandy

Sun Brunch             Off To Speyside, Between Inverness And Aberdeen

*Bloody Marys

Assorted Juices

Assorted Cereal

*Orange – Pecan Danish
*Cherry Coffee Cake

*Made-To-Order-For-You Omelettes
Lox/Bagels – Cream Cheese, Onion, Capers

Cocoa, Coffee, Tea, Milk

Sun Dinner  To The Glens:  Glen Grant, Glenfiddich, Glenfarclas, Theglenlivet

*Major Baileys
Wine
Beer

*Cold Poached Salmon – Crackers
*Basil Sundried Tomato Baked Brie – Crackers

Herbed Chicken Sticks – Chi ken Tenders skewered with Knorr Garlic & Herb Sauce

*Roasted Filet of Beef with Orange Juniper Crust

*Rice and Wild Rice Pilaf
Broccoli -Butter, Shallots, Garlic, Lemon, Sliced Almonds
Salad -Romaine, Tomatoes, Cucumbers, Basil, Mozzarella, Sun-Dried Tomatoes, Oil, Vinegar,
Crescent Rolls – Butter

Assorted *Puff Pastry Tarts

Milk, Coffee,  Tea

Mon Brunch             Remember The Heather On The Hill

The Rest of the Juice
The Rest of the Cereal

*Fruit Swirl Coffee Cake

*Quiche – Spinach, Diced Chili, Sour Cream, Salsa
Ham

Cantaloupe

Cocoa, Milk, Coffee, Tea

 

KOA June 23-26, 1995 Samurai

Samurai KOA

June 23-26, 1995

We see travel to a foreign land……… A new adventure awaits. Koa moves to quaking aspen in sequoia national forest.  Our group site is in a beautiful tall stand of pines located in a large meadow on the Tule River at 7000 ft elevation with plenty of room for everyone.  Unfortunately we probably will not have hot showers,  but the food will be good and the company will be the best.  57 kimono clad warriors attended.

*= recipe is on the blog

Friday dinner
Wine and Beer
Cheese & crackers – Tillamok, Smoked Dutch, Havarti, Gouda 8.25#total
Pate – baguette, mustard, little pickles
Crab dip – purchase
Spinach dip – purchase

*Potato/*chili bar (Bake the potatoes at home and transport in an ice chest)
*Traditional salad bar

Sourdough Bread and garlic butter

*Rusty Nail Shakes/*Grand Marnier Smoothies (see *Spirited Ice Cream Drinks)

 Milk, coffee, tea, brandy

Saturday brunch
Orange juice
Champagne, peach puree

Strawberries

Cereal

*Cherry (or Blueberry, or Lemon) Coffee Cake
*Brunch strata

Bagels/lox/cream cheese/onion/capers
Assorted fruit

Milk, cocoa, coffee

Saturday dinner
Suntori/sake/plum wine/Japanese beer
*Long Island Ice Tea
Wine

*Rumaki
*Tempura
*Chinese Pearl Balls
Sushi Rolls No recipe – invite someone who knows how!

*Gyuniku Teriyaki Beef Skewers
*Yaki Tori Chicken
*Shrimp/teriyaki/small mushrooms (see Shrimp TMI)
*Steamed Fish

*Namasu
*Faux Fried Rice

*Chinese bread – Lo Bing

*Plum/Cherry Cobbler
Fortune cookies – purchase

Milk, coffee, tea (a variety to taste, a pot for each table)

Sunday brunch
Assorted juices
*Screw Drivers
*Bloody Marys
*Cape Cod

Cereal

*Pecan Sticky Buns/*Apricot Sticky Buns

*Made-to-order-for-you omelettes

*Sausage Rolls
*Bisquick Biscuits
*Orange-cream cheese Biscuits

Cantaloupe, pineapple

Milk, coffee, cocoa, tea

Sunday dinner
*KOA Open Bar
Beer/wine

*Pissaladiere
*Bisquick Quiche – spinach
*Teddy’s Brie – cracked pepper, red caviar, black caviar, pesto, sun dried tomatoes, green onions

Steak – T bone, garlic salt, mustard, blue cheese, assorted sauces (*3 Touch Tests for Steak Doneness)
*Back Bay Potatoes

*Romaine Grapefruit and Stilton Salad
Sliced tomatoes – green onions, dressing (see *Oil and Vinegar Salad Dressing Recipe: A Basic Template) Balsamic vinegar, Dijon mustard, soy sauce are good
*Sumi salad

*Swiss onion sticks

*Chocolate cups – *Chocolate Filling for Chocolate Cups, *Lemon Sour Cream Frosting, brandy, rum

Milk, coffee, *Cappuccino, whipped cream

Monday brunch
Assorted juice
Any fruit left (could be cutup and mixed)
cereal

*Puff pastry Braid

*Strawberry Pancakes

Milk, coffee, cocoa, tea