Camping

They say the Devil went down to Georgia. I don’t know that for sure because I’ve never been there. I do like traveling the states via recipes though and this week we travel over to Georgia.

When I picked up “Oooh Vidalia Onions”, I knew it was going to be great! Little did I realize how hard it would be to find Vidalia onions in March. I’m saving some of the recipes in this small but mighty cookbook for a time when Vidalia onions are in season. Shouldn’t be too long though.

I tried to find some info about Folsom Farms, but they don’t have a website. Google had a 4.8 ⭐️ review and that’s all I needed to know. I’d totally go and have dinner there sometime, website or not. Just sounds like they are too busy making good food to keep up with a website. Nothing wrong with that.

Folsom Farms is today in the city of Glennville, GA. Glennville was founded in 1857 after several land swaps between several people and originally named Philadelphia Cross Roads. The first building in town was a church/school.

It was in 1888 that a man by the name of Glenn Thompson cam to town and became the teacher at their school. Mr. Anderson advocated for a post office and filed the proper paperwork to do so. His request was granted by the Post Office Department and a name needed to be selected because Philadelphia was already taken. The towns people chose Glennville after Glenn Anderson and all of his hard work. And the rest, as they say, is history.

Onto the recipe!
This week I chose Hobo Onion Steaks. It’s about to be camping time and this is a great one to cook outdoors or indoors.

Couple of things:

It says to cook them 40-50 minutes. I went with an hour and some of the potatoes were still not completely done. Not a huge deal.
I used salt, pepper and Cavenders seasoning. You could really use 1000 different combinations.
When we finished eating, our youngest said this would be great with some mushrooms. No lies detected! Next time for sure!
This is also something that kids can easily make.
I had to use regular yellow onions. Still tasted fine.

It tastes great and is super fast!

This weekend we were on a camping trip and the weather was perfect! We won’t talk about how it rained all night the first night and I was the only one concerned🤔

We stayed at Lake Nimrod and it was fabulous! I learned today that this was a favorite place of my Great Grandfather’s. No wonder I feel at home there. ❤️

Lake Nimrod is the oldest Army Corp of Engineers project in Arkansas. It was created to help control flooding along the Fourche La Fave River and was completed in 1942.

Situated alongside the Nimrod Wildlife Management area, Lake Nimrod is a great place not only for fishing but also water fowl hunting or observation. With 5 campsites available, it’s a great place to take your family for a weekend of fun any time of year.

Today I chose to share a few recipes you could take with you while camping. Since I didn’t find these in a cookbook, don’t be upset. Next week we are back to normal😆

The first I’d like to share is one that I’ve been trying to figure out for a bit. You may look at this one and decide you want something different too. I won’t be sad if you change it to suit you. in fact, the next time I make it I’m putting in a can of chili beans🤔. Here it goes:

Camp Nachos
1 lb hamburger meat – browned
1 Onion – diced
1 Package Taco Seasoning
16 Oz Melting Cheese (Velveeta) – cubed
16 Oz Pepper Jack – cubed
2 Can Rotel
1 Can Cream of Mushroom
1/2 Cup Milk

Get a fire going in your fire pit or start up your charcoal on your grill.
Brown and crumble hamburger in a Dutch oven with onion. Drain and add taco seasoning. Set aside.
In a foil pan, add remaining ingredients. Place on grill or fire pit grate.
Stir every so often to avoid scorching until cheese is melted.
Remove from heat. Add back in the hamburger.
Superb!!