Camp Recipes

Turkey Pot Stickers
Turkey meat, lean ground, about 8 ounces
Peeled and minced fresh ginger
Chopped cilantro, 1 bunch
Chopped scallions, 4
Red chili pepper paste, 2 to 5 tbsp.
Soy sauce to taste
Extra-virgin olive oil, 2 tbsp.
Wonton wraps 1 package
At Home: Blend first 6 ingredients in a bowl. Flavor it with soy sauce to taste. Set in a plastic container and freeze.
At Camp: Thaw turkey mixture. Arrange wonton wraps on a flat surface. Add 1 tbsp. of turkey mixture at center of each wrap; pinch edges to close. Heat olive oil in a nonstick pan. Place wontons in pan and stir fry until golden brown. Add 3 tbsp. of water to pan, cover with a lid and let wontons steam for about 2 to 3 minutes. Remove wontons. Serve hot with soy sauce.
Cottage Cheese Spread
Large Curd Cottage Cheese, 1 lb
Caraway Seeds, 2 tbsp
Worcestershire Sauce (soy sauce can be used as replacement), 1 tsp
Chives (finely chopped), 2 tbsp
Light Cream
Mini-Loaf Rye Bread, 1, Sliced
Stuffed Olive Slices (and if you have parsley sprigs, add them too.)
Black Pepper
For best results, this should be readied at least a day before serving.
Mix the cottage cheese with just adequate amount of light cream to make a consistent spreading. Mix in salt, black pepper, caraway seeds, chives, and Worcestershire sauce. Place into a lidded container to seal well. When ready to dish up, spread uniformly on a slice of rye bread and garnish with a portion of stuffed olive.
Healthy Tuna Treats
1 Can Tuna (filled in water)
1/2 cup shredded Swiss Cheese
1 Tbsp cut Parsley
2 tsp Fresh Lemon Juice
1/2 cup Fat-Free Mayonnaise
Whole Lettuce Leaves
Mix up tuna, parsley, lemon juice, cheese, and fat-free mayonnaise together in a bowl & keep it to chill. Arrange whole lettuce leaves flat. Put tuna mixture onto the lettuce leaves and roll them up. Use the toothpicks to keep the lettuce rolled up. Serve immediately.
Herbed Tortilla Treats
8 oz. Cream Cheese (softened)
2 tbsp Butter (softened)
1 1/2 tbsp Chives (minced)
1/2 tsp Garlic Powder
1/2 tsp Dill Weed
1/8 tsp Thyme (dried)
5 – 6-inch Flour Tortillas
Salt & Pepper To Taste
Take a small mixing bowl, whip the cream cheese and butter together. Add seasonings and blend properly. Spread the mix uniformly on all 5 flour tortillas. Roll up firmly and drape in a plastic wrap. Refrigerate until they turn a bit stiff. Undo the plastic wrapping and cut into 3/4 inch slices. Slot in a toothpick into each. The above proportion makes around 2 1/2 dozen helpings.

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