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Additional resources for Taste of Home (June/July 2016)
Disposable foil pie pan. Top with chili; sprinkle with cheese. 2. Place pan on a grill grate over a campfire or on grill until cheese is melted, 5-8 minutes. If desired, sprinkle with green onion. Serve with corn chips. , 17g fat (7g sat. , 15g carb. (2g sugars, 2g fiber), 9g pro. COM 4 large ears sweet corn, husks removed ¹ ₄ cup butter, melted 2 tsp. dried thyme 1 Tbsp. hot pepper sauce 1 tsp. chicken bouillon granules ¹ ₄ cup chopped seeded jalapeno peppers 1. ). Combine butter, thyme, hot pepper sauce and bouillon granules.
Add sausage and eggs; cook and stir until no liquid egg remains. 3. Spoon ¹ ₂ cup filling over center of each tortilla; sprinkle with cheese. Fold bottom and sides over filling; roll up. If desired, serve with guacamole and salsa. Freeze option: Cool filling before making burritos. Individually wrap burritos in foil and freeze in a resealable plastic freezer bag. Freeze for up to 1 month. To use, partially thaw overnight in refrigerator or cooler. Prepare campfire or grill for medium heat. Place foil-wrapped burritos on a grill grate over campfire or on grill.
J. ” And they keep on going! HOW LONG HAVE YOU AND YOUR FAMILY BEEN CAMPING TOGETHER? Pretty much all my life! My parents were planning a motorcycle camping trip when they learned they were pregnant with me. My mom couldn’t guarantee she wouldn’t fall off the motorcycle, so the trip had to be postponed—until I was 16. We just ﬁnished the last leg of that dream for my mom. YOU COOK HUGE FEASTS WHILE OUTDOORS. HOW DO YOU DO THAT? The key is prep at home ﬁrst. I also pair premade items with fresh ones.
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