Stuff that you just make up

Crazy Veggie Casserole:

Ingredients
Baby Spinach or other cook-able green
Waterchestnuts in a can
Cooked Brown Rice
Fresh Ginger
Chicken Stock
Corn Starch or flour
Ground Pepper and Salt
Zuccini or Yellow Summer Squash
Garlic
Shallots


Preheat Oven to 350 find something you can put in the oven and bake.

Sautee shallots/garlic/fresh ginger in butter or olive oil - do it slowly.
Cook Brown or Wild Rice at the same time on another burner. ( this can take up to 40 minutes)

Chop spinach and waterchestnuts and set aside.

Steam spinach from pan and place in casserole dish along with veggies.

Combine cooked rice and stir. Cover and bake for 20 minutes.

MEAT-PORK LOIN

Easy Main Course


Buy a bigger one that you think you need -IF you have left overs they are great for picnics or sandwiches.

Take the Loin out of the plastic, wash it and pat it dry.
Stab it with a fork all around it.
Roll it in Spices. I usually use the prepared rubs and bring one with me.

Cover and let sit in the fridge for the day or even if it is just a few hours.

Cook on the grill or underneath the broiler - we like it pretty pink.

Serve with salsa or horseradish.

Easy App's

You can double this recipe and use it a second time around - it only gets better! It is easy to have around and warm on those days when the river isnt!

Crabmeat Dip

1 (8 ounce) package cream cheese, softened
1/4 C sour cream
Chopped green onions
Can/Jar of drained artichokes - chopped
1 teaspoon horseradish
1/4 teaspoon salt
1 couple turns with some ground black pepper
A few dashes of hot sauce
1 can crabmeat, drained and flaked

Preheat oven to 300 degrees F (150 degrees C).
Mix the ingredients in a container you can stick in the oven.

Bake in the oven 45 minutes, or until bubbly and lightly browned.
Serve on crackers or some crusty bread.

Katharine's "I told you so's!"

A Suggestion for your Menu!

Day 1:
Late lunch at Mother Webb's -- little steaks, of course
evening will be nibblies...pate de foie gras, wonderful cheeses, artichoke and asiago dip, dried bread.
Wine: Cawarra

Day 2: Buds for Breakfast
Dinner: woodcock with wonderful brandy sauce with morels wild rice a la Katharine
a small salad
Wine: Gnarly Head

Day 3: probably Jamie's rack of lamb at the Shortts.
curried apricots, salad

Linda will probably prepare some tasty befores
Wine: who knows?

Day 4: duck a la Linda at the Shortts
probably a rice dish, veggies and salad
More wine: Anakena perhaps

Day 5: Buds again, of course
champagne chicken with salad
Wine: Anakena

Day 6: a Bud or two
BBQ'd steak, agli e olio pasta, salad, garlic bread
Wine: Gnarly Head

Day 7: Many Buds
leftover steak in sandwiches
Mother Webb's enroute home

Many different cheeses are ready to be demolished at various times; e.g., just before an afternoon nap, at the Tent Pool with une bouteille de vin rouge.

Now you can say "you bitch!"

Field Kitchen Additions:
paper towels
matches
butter
ziplock bags

Snacks

Snacks

Munching and picnicking is always fun.
Here are some of our choices, they are easy to carry, most require no refrigeration.

Nuts and seeds or chex mix
Granola
Multiple types of cheeses
Crackers
Fruit

Cooking Ahead

Whatever you can prepare ahead - do it. If you are thinking you may want to have something for dinner and you can get multiple meals from it, it is a great a idea.

Things like roasting a turkey or ham or doing a big stew that you can have for dinner one night and eat throughout the week is a good think. Ham is great 'cause you can have sandwiches or cook it with eggs on another day.

Having to start from scratch after a long day of fishing can be a real bummer. So a little planning ahead can make a real difference in having a tasty meal!