Archive for June, 2013
Fun Food Fridays – Orange Cream Frozen Ice
June 14th, 2013 | 
Author: It’s not ice cream, it’s not slush but it’s yummy!
Ingredients
- 2 liter bottle Orange soda
- 1 can sweetened condensed milk
Mix soda and sweetened condensed milk in a large bowl. It’ll froth up so make sure your bowl is big enough! Freeze until solid.
Froth
Take frozen to camp. As it melts, it will become slushy and creamy and wonderful. Eat in a cup (or straight from the bowl!)
This recipe is probably best served as soon as you get to camp unless you’re lucky enough to have a freezer in your RV. In that case, freeze in smaller containers. If in an ice chest, the larger the container; the longer it stays frozen!
PS: Sorry there’s no picture of it frozen. I ate it before I remembered to take pictures! I’ve heard that this will work with any flavor of soda, but I’ve only tried it with orange.
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Fun Food Fridays: Stuffed Crab Salad Shells
When I’m camping but planning on staying in camp, I like to pack a lunch that requires no cooking, is cool, and above all yummy! I first made this recipe last summer for the BS Club camping trip. The girls are heading out today but I can’t go. So I figure I should at least share a super yummy recipe from last year’s trip!
Ingredients
- 1 box large pasta shells
- Imitation crab meat
- Black olives, chopped
- Celery, chopped
- White or yellow onions, chopped
- Greek yogurt (plain, full fat)
- Mayonnaise (full fat)
- Salt & pepper
Cook the pasta shells according to package directions. Drain and let cool. Toss with vegetable or canola oil and store in large zip-top baggie. (It must be vegetable or canola oil; olive or coconut will solidify when chilled!)
Flake the crab meat into a large bowl. Add olives, celery and onion. To make the dressing, mix equal parts yogurt and mayonnaise. Toss gently. Season to taste with salt, pepper, and any other spices you like.
You’ll notice that there are no amounts listed on the salad itself. That’s because its one of those wonderful, easy recipes that you just make “to taste”.
Store salad in a lidded plastic container.
When ready to serve, fill a shell with crab salad. Serve with chips!
HINT: If you let the pasta shells warm up ever so slightly, they are easier to work with!
