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When you have only a couple campers and are searching for some easy camp cooking, try out the easy and fast technique of tin could cooking. All you will need is a clean tin can – a one gallon size may works well. Your source of warmth may be small campfire, or when wood burning is prohibited, a small buddy burner will work nicely, which may be located at sporting good stores or online. Place your meal from the tin can and just warm the contents of your can over a fire. This technique works great for sauces, beans and poultry.
A more time-consuming camp cooking technique which also produces yummy food is pit cooking. Pit cooking is excellent for items that could be wrapped in aluminum foil to be cooked. It is also a excellent camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking warms your food by heating rocks and coals that are buried in the ground. As the rocks cool , their emitted heat cooks the food. To pit cook, first dig a hole that is roughly three times bigger than your own cookware. Line the pit with stones and create a fire in the center. Once the fire has burned rapidly for approximately one hour, push the warm coals and stones into the middle. Twist your wrapped food covered skillets in addition to the stones and coals and place on top. Following a few hours, you’ll have some tasty camp food to relish.
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The ingredients needed to make Cajun Macaroni Salad:
- Provide 1 lb. Elbow Macaroni, cooked
- You need 4-5 Hard-boiled Eggs, diced
- Take 2 -cans White Tuna,
- Use 3 -slices Bacon, crumbled
- Use 1-2 Tomatoes, cut into wedges
- Use 1 -can (28 oz) Sliced Peaches, drained
- Provide 1/2-1 cup Green Onions, diced
- Provide 1/2-1 cup Celery, diced
- Provide 1/2 cup Hellmann's Mayonnaise
- Use 1 Tbsp. Frenches Yellow Mustard
- Take 1 Tsp. Hot Sauce, (opt.)
- Prepare 1/2 Tsp. Lemon or Lime juice
- Provide 1 Tsp. Cajun Seasoning, (I use slap-ya-mama)
- You need 1/2 Tsp. Sweet Paprika, (Hungarian)
- Get 1/4 Tsp. McCormick Smokehouse Black Pepper
- Use Pinch salt to taste
- Provide Leaves Lettuce
Instructions to make Cajun Macaroni Salad:
- Prepare Macaroni according to Package directions. Drain, and cool.
- Boil Eggs, about 14 minutes no more, Let cool in cold water for about 3 minutes; then crack and peel eggs; dice up in a small bowl and let cool completely.
- Fry up bacon strips, set on paper towel for 2 minutes then crumble them up into a small bowl; set aside.
- Cut and dice up Onions and Celery into a bowl; set aside.
- In a medium bowl, mix together mayonnaise, mustard, Lemon or Lime juice, and if you want! the hot sauce, cajun seasoning, Black pepper, paparika, and a pinch of salt. Mix well, set aside.
- Mix Everything together; accept tomatoes, peaches, and crumbled bacon.
- Building the salad: First, lay lettuce leaf or leaves if you want more on a plate or soup bowl. Secondly, put 1 to 11/2 cup of the cajun macaroni salad on top of the lettuce leaf. Thirdly, slide both tomatoe wedges and peach wedges slightly under the macaroni salad. Lastly, garnish with crumbled bacon and a mint leaf. Serve and Enjoy!
Drain and rinse with cold water and drain again. Transfer to a large bowl and toss macaroni noodles with olive oil. Grate eggs, gherkins, carrots, celery, and onion, using the largest holes on our grater. In a large bowl, mix cooked macaroni and grated vegetables. Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise.
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