AETN > Programs > Cooking on the Wild Side > s04 > Cooking on the Wild Side January 2015

Cooking on the Wild Side January 2015


Camp Howdy Salsa

  • 2 cloves garlic, sliced
  • ¼ cup water
  • 1 28-oz. can Hunts whole tomatoes
  • 1 to 2 jalapeno peppers, seeded & chopped
  • 1 round tsp. Chugwater Chili Mix
  • Juice of lime
  • Salt & pepper to taste
  • ½ cup fresh cilantro, chopped

Place garlic and water in blender. Pulse until garlic is finely chopped. Add next five ingredients and pulse (very important to pulse and not have blender on continuously.) Continue to pulse until well chopped. Add chopped cilantro. Mix well. Pour in covered container, refrigerate until cool. Serve with favorite chips.

Mexican Breakfast Eggs

  • 1 lb sausage
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 4 cloves of garlic, minced
  • 1 tsp cumin seed
  • 1 can Ro-Tel
  • Salt and pepper
  • 4 eggs
  • 1 (8 oz) pkg. grated Cheddar cheese

Crumble sausage in skillet and brown. Add onion, garlic, green pepper and cumin seed. Cook until onions are soft. Add Ro-Tel to sausage then salt and pepper to taste. Stir well. With a large spoon, make a well in the sausage mixture and break eggs into well. Repeat with remaining eggs. Cover with tight lid and cook until eggs are firm. Remove lid and sprinkle mixture with cheese. Continue to cook until cheese it melted.

Jana's Fresh Apple Cake

  • 1 ½ cups vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 3 cups flour
  • 1 tsp. soda
  • ½ tsp. salt
  • 1 cup chopped pecans
  • 1 tsp. vanilla
  • 4 medium apples, peeled and cut in cubes

Apple Cream Cheese Frosting

  • 8 oz. cream cheese, softened
  • 2 Tbsp. apple juice
  • 2 Tbsp. butter, melted
  • 3 ½-4 cups powdered sugar

Combine all ingredients and blend until fluffy. Spread on cooled cake.

Mix oil and sugar. Add eggs one at a time and beat well. Mix ¼ cup flour with pecans. Mix together remaining flour, soda and salt; gradually add to sugar mixture. Add floured pecans and vanilla. Fold in apples. Bake in greased #12 Dutch oven, with approximately 9 coals under and 15 coals on lid, for about 1 ½ hours. Replenish coals as needed. Test for doneness before removing from heat. Cool in oven about 30 minutes. Run knife around outside of cake and turn out on lid of oven. Cool thoroughly. Frost with apple cream cheese frosting and decorate.