Camp Fire Mac and cheese
- 1 (4 3/8-inch) disposable aluminum pie pan or small loaf pans
- 1/2 cup cooked elbow macaroni
- 1/4 cup shredded Cheddar
- 1 tablespoon Parmesan
- 1 tablespoon milk
- 1/2 tablespoon butter
- Salt and pepper to taste
- 12- by 16-inch piece of foil
- Combine all the ingredients in pans. Then seal it in foil (a double layer if you're cooking over an open flame) as shown, folding over the extra foil at the top to make a sturdy handle to poke a stick or tongs through.
- Hold the packet over a campfire or set it directly on a grill to melt the cheese, about 7 minutes. Let the pack cool briefly, then open it carefully. Stir the mac and cheese before eating it.
* Variation for Alfredo Sauce
Use 2 tbsp of Cream Cheese and a ¼ parmesan cheese instead of Cheddar
Cafe Rio Creamy Dressing
Combine the following ingredients in the blender and blend until creamy:
- 1 package Hidden Valley Ranch dressing mix
- 1 Cup Mayo
- 1 C chopped Cilantro
- 2 cloves garlic
- 3 tomatillos
- 1/3 cup buttermilk
- 1/4 tsp cayenne pepper
Cafe Rio Sweet Pork
Ingredients
- 2-3 lbs. boneless pork (carnitas, shoulder etc)
- 1 12 ox. can Coke
- 1/4 c brown sugar
- 1 12 oz. can enchilada sauce
- 2 cloves minced garlic
- 1 small can diced greenchileis
- 3/4 C brown sugar
Instructions
- Marinade pork for at least 2 hours or overnight in can of coke and 1/4 C brown sugar.
- Pour pork and liquid into crock pot and cook on low for 8 hours or high for 4 hours.
- Remove meat and shred. Discard liquid
- Put meat back in crock pot and add enchilada sauce, garlic, green chilies and brown sugar.
- Cook for 30-60 more minutes. If there is excess liquid drain some off
Don't forget you can cook the pork ahead of time and freeze it, then just reheat at camp. Just like Sister Pili demonstrated for us at the leader retreat!
