It doesn't get very cold here on the Central Calif coast, but it does get dark early, which makes me feel like it's fall :-) Here's a couple of my favorite fall menus: Appetizer - Spinach salad (recipe follows) Pork Roast (either a butt or rolled and tied sirloin tip - brown it in a little oil, then put it on a bed of sliced onions, pour some fruit juice over and spread with minced garlic and herbs. Bake at 325 in a covered pan for about 3 1/2 hours) Mashed Potatoes (or scalloped or au gratin) Applesauce Braised red cabbage Dinner Rolls Dessert - carrot cake Appetizer - Caramelized onion galette (recipe follows) Roast Leg of lamb with chutney Au Gratin Potatoes Green beans with chopped pecans and lemon zest Dinner rolls Dessert - apple crisp * Exported from MasterCook * Spinach and Strawberry Salad Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bunches spinach -- rinsed and torn into bite-size pieces 4 cups sliced strawberries chopped toasted nuts (walnuts or pecans) crumbled bleu cheese Dressing: 1/2 cup vegetable oil 1/4 cup balsamic vinegar 1/4 cup white sugar 1 tablespoon poppy seeds In a large bowl, combine the spinach and strawberries. In a medium-size mixing bowl, whisk together the oil, vinegar, sugar, and poppy seeds. Pour over salad, toss until well mixed and serve. Sprinkle chopped toasted nuts and bleu cheese over top. - - - - - - - - - - - - - - - - - - - NOTES : Variation: Substitute dried cranberries for strawberries. Dressing can be prepared ahead - refrigerate until serving. * Exported from MasterCook * Caramelized Onion Galette Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Hot Appetizers Tested and Approved Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 1/3 cups all-purpose flour 1/4 teaspoon salt 1 stick unsalted butter -- ( 1/2 cup) chilled, cut into small pieces 1/3 cup ice-cold water FILLING: 1 tablespoon each: olive oil -- butter 2 medium sweet or Spanish onions -- halved, thinly sliced 2 teaspoons sugar 2 tablespoons balsamic vinegar 3/4 cup crumbled blue cheese 2 teaspoons fresh chopped rosemary 1/4 teaspoon freshly ground pepper For crust, stir together flour and salt in medium bowl. Add butter; mix in with hands or pastry blender, until mixture is pea-size. Add water just until dough comes together (if needed, add more water drop by drop). Wrap in plastic wrap; refrigerate. For filling, heat oil and butter in large skillet over medium heat. Add onions and sugar; cook over medium heat until caramelized, stirring often, about 25 minutes. Stir in vinegar; cook until vinegar evaporates, about 2 minutes. Set aside to cool. Heat oven to 350 degrees. Place dough on lightly floured surface; roll into 12-inch circle using rolling pin. Brush off excess flour; place on ungreased baking sheet. Sprinkle cheese onto dough, leaving 1-inch border. Spread onions over cheese; sprinkle with rosemary and pepper. Fold edge over to create border about 1/2-inch thick; pleat border using thumb and forefinger every 1 inch. Bake until crust is golden brown, 25 to 30 minutes. Slice. - - - - - - - - - - - - - - - - - - -

Hi Linda, I am going to C and P some ideas from a thread I started and saved - to help me come up with ideas...maybe something will strike you! How about some "Hobo Stew"....before you leave home, brown some ground beef with onions and whatever seasoning you like. Do this ahead of time and freeze it. When you are ready to prepare dinner, put the beef in a pot with some broth, or water or beer or a combination of and add whatever canned/frozen veggies you might have with you...corn, peas, beans, etc. We make this for our annual hayride....I prepare the beef and the entry fee for those attending is one can of veggies. It's always different, but always good! You could also freeze some chicken breast ahead of time....in a marinade of your choice. They will marinate as they thaw, then you can toss them on the grill. Any left overs make good sandwiches for lunch. Kielbasa or hot links on the grill make for good appetizers, or snacks for folks that drop by. Just grill and slice...serve with something as simple as catsup. It's not gourmet, but it'll work. ________________________________________ Freeze your large containers of water. It will keep your food cold and you will have cold water to drink when the ice melts. How about chicken fajitas? Slice and marinate chicken breasts and bell peppers (yellow and orange) and onions. Then fry it all up in one huge pan. Serve on soft corn tortillas with shredded lettuce and sour cream. ________________________________________ How about wraps? for a cold food. My daughter and I cabin camp and we have a lot of vegies that are prepared and various lunch meats, sauces, etc. We have it all ready in zip locks and very easy to prepare and for clean up. ________________________________________ Pasta salad! Goes with everything! No worries if it sits out for awhile. Make ahead and take in a big bowl or big ziploc!! Marinate your steaks in ziplocs a day or two ahead. Toss 'em on the grill and pitch the bag. No cleanup! Make chili or spaghetti ahead and freeze or refrigerate. Heat & eat with garlic bread. Pickles. Candy bars. Chips/crackers. Cheese. Hey! It's camping! Go for it! Deanna ________________________________________ How about breakfast tacos? That used to be a staple when we went camping years back. Scramble eggs, add whatever else you like, such as bacon or sausage, potatoes, peppers, onions. Add to flour tortillas, top with cheese and hot sauce if desired. We would usually take fajitas for first night as we would have everything already made before we left and a big bag of flour tortillas. Also quesedillas are good and quick over the campfire, too. ________________________________________ Couscous is great for a quick and easy and tasty side dish. Boil 2 cups water in a pot. If desired, add bullion cube or other flavorings. Stir in 1 cup couscous, return to boil, then remove from heat, cover the pot and leave alone off the heat for 5 minutes. Fluff with fork, mix in some butter if desired. Easy, quick, fulla carbs, no waste, and easier than messing with straining a pot of pasta out there in the wilderness. ________________________________________ My huband is going camping with the kids this weekend (father-kid). They are bringing cereal, granola bars, milk, taylor ham, bacon, eggs, coffee singles, cold cuts, bread, condiments, london boil (pre-marinaded), hot dogs, hamburgers, pre-cooked pasta, chili, potatoes (to be baked in the fire), marshmallows, s'mors-stuff, cookies, chips and stuff. If I was going I would bring boneless chick breast or pork chops to cook on the fire/grill, BBQ sauce, fruit salad, and a pasta salad. ________________________________________ Things cooked on a stick, individual foil dinners cooked in the coals, and banana boats! For the banana desert, use one banana per person, pull back one section of the peel, slit banana still in the peel with a knife, insert pieces of Hershey bars, nuts, mini marshmallows, etc. Lay section of peel back over the filled banana, wrap in foil, lay in coals or on grate over fire until hot and gooey. ________________________________________ You can do all sorts of aluminum "package" meals on a campfire. Just use sturdy heavy duty foil-- butter inner surface then layer sliced potatoes, onion,sliced ham or beef or spam-- add some seasoning , another dab of butter or oil-- wrap tightly and keep turning in the coals. Boxes of mac & cheese-- just add extra cheese.( use the little cans of evaporated milk) Do a big, huge pan of brownies. English muffins & toppings for mini pizzas. Couple of meatloafs-- good cold sandwiches or reheat, sliced Stuff for tacos Frozen hash browns-- & plenty of eggs-- There's a canned, refrigerated ham pattie we often use at camp,it's in the same section as the hams in the grocery. Canned tuna or salmon makes a nice addition to a tossed salad. Fruit Have fun -- don't forget the bug spray, liquid Benedryl, tylenol,deck of cards, good batteries & to check for ticks! ________________________________________ Where we usually camp, it is cold in the mornings and evenings even in summer. So my usual camping menu has warming items for breakfast and dinner. For breakfast it is nice to have hot cocoa packs to make for the kids. Also cooking fresh or dried fruit in a pot of oatmeal. For dinner, a chicken stew or beef stew made ahead of time with veggies and potatoes makes a one pot heat and eat meal. As suggested for the french dip, it can be frozen for transport and keep the ice chest cold. For lunches, we like to keep them simple: fresh fruit, pb & j sandwiches or cheese and crackers, some gorp (nuts, dried fruit and M&Ms) for snacks. ________________________________________ The cabin looks just wonderful! My Mom bought this huge cast iron frying pan that fit the campfire, it had to be 2' across at least! My Mom rarely cooked inside after getting the frying pan. Everything tasted great in the cast iron but then again we were usually starving for every meal! We even had roast turkey at least once per Summer. My Dad would dig a hole and place logs across the hole. Then place large rocks on top of the logs and start a fire inside the hole. When the fire would heat the rocks and eventually burn through the logs and the rocks would fall into the hole making an oven. Then my Mom would place the foil wrapped turkey inside the hole on top of the heated rocks and it would bake. It was delicious! Stacy

Here is the recipe you requested, Shaun. A friend from work gave the recipe to me. Pineapple Coconut Self Frosting Cake 1 8.75-oz can crushed pineapple in syrup 1/3 cup shortening 1/2 cup sugar 1 teaspoon vanilla 1 egg 1 1/4 cup all purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup flaked coconut 1/3 cup brown sugar 1/3 cup pecans 3 tablespoon margarine or butter (melted) Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg. Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition. Spread 1/2 of batter in greased and floured 8" round or square cake pan. Try to evenly layer with crushed pineapple. Cover with remaining batter. In small bowl, combine coconut, brown sugar, pecans, and butter. Try to sprinkle evenly over batter. Bake at 350° for 35 to 40 minutes. Nice to serve warm with vanilla ice cream.

Terri, I love sparkling grape juice and we always have it at family dinners but I did not think to get some for tonight. Ann, I just happened to catch the Barefoot Contessa last week and she made the Green Goddess dressing. It just sounded so good to me...well anything with a c. of fresh basil suits me just fine! This is a very refreshing and just plain GOOD salad dressing. Basil Green Goddess Dressing 1 cup good mayonnaise 1 cup chopped scallions, white and green parts (6 to 7 scallions) 1 cup chopped fresh basil leaves 1/4 cup freshly squeezed lemon juice (2 lemons and see My Note) 2 teaspoons chopped garlic (2 cloves) 2 teaspoons anchovy paste 2 teaspoons kosher salt (see note) 1 teaspoon freshly ground black pepper 1 cup sour cream Salad: 3 heads Bibb lettuce 2 to 3 tomatoes Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.) Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve. NOTES: I did not add any salt to this recipe due to the anchovy paste. Also, I got a 1/4 c. juice from just half a lemon and a small lemon at that! Michelle