Newspaper Archive of
Feather River Bulletin
Quincy, California
July 18, 2012     Feather River Bulletin
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July 18, 2012

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16B Wednesday, July 18, 2012 Bulletin, Record, Progressive, Reporter )od on the table: Campfire meals Heather Hunsaker Chef Clear blue skies, fresh mountain air and the peace and quiet of nature. Summer is a popular time to explore the great outdoors and for many that means camping. If you are planning a camping trip this summer, special camp cooking techniques and food safety are important to know. Below are five tips to keep in mind as you plan and enjoy your next trip out- doors. Research and plan ahead. This is the most important tip to a successful camping trip. Even though you will be away from home, making a meal plan for your camping trip is crucial to keeping your travel budget on track, as well as insuring no one goes hungry and no ingredi- ents are left behind. As you plan your trip, research your campsite and surrounding ar- eas, taking note of the closest grocery store or gas station for ice refills or forgotten supplies. Gather your supplies. As you prepare your meal plan, gather the supplies and tools needed for preparing your food. Pots, utensils, can open- ers, aluminum foil, coal, matches, lighter fluid, clean- ing and sanitation supplies, ice and a meat thermometer are all items that should be packed. Know your cooking method. Research your camp- site's current fire bans and restrictions. Some locations may not allow any type of fire, while others may simply have a few restrictions. Propane and charcoal grills, portable stoves, campfires and even slow-cooker cook- ing are all popular camp cooking techniques depend- ing on your resources. No matter your preferred cook- ing technique, practice prop- er fire safety. Prepare your fire or grill well away from tents and vegetation. Have plenty of water on hand for emergencies and never leave a fire unattended. Store food properly. With record high summer temper- atures, this is Vital for avoid- ing illness. Canned food is convenient and safe even if left outdoors. However, if the can is slightly dented or bulging it should be discard- ed. Perishable food should be stored in a weU-sealed cooler and covered completely with ice. Drain old ice and add fresh ice frequently to ensure food is kept cool. If camping in areas prone to bears, food should be stored in a food locker. Keep it simple. Camping is all about enjoying the great outdoors and good company. Remember camp food does not have to be gourmet. Do as much prep ahead of time at home and simply transport to your campsite. These Campfire Meatballs are conveniently made in foil packets and can be prepared ahead of time. Serve with some crusty bread and grilled vegetables and you have a perfect camp meal! Campfire Meatballs Ingredients: 1 pound ground beef 1/4 cup seasoned bread crumbs 1 large egg, slightly beaten 3/4 teaspoon garlic salt 1/2 teaspoon black pepper 1 (24-ounce) jar marinara sauce grated parmesan or mozzarel- la cheese, optional, for top- ping Directions: Preheat the grill to medium- high heat. In a medium-sized bowl, combine the ground beef, bread crumbs, 1/4 cup marinara sauce, egg, garlic salt and pepper; mix well. Shape into meatballs, each about 1-1/4 inches across. Cut pieces of aluminum foil about 18 inches by 12 inches each. Place an equal number of meatballs in the center of each piece of foil. Top each meatball with 3 - 4 table- spoons marinara sauce. Fold the short ends of the foil together over the center and seal, allowing room for expansion and circulation. Fold in the open edges, seal- ing each packet securely. Place the packets on the grill for 20 to 25 minutes, or until no pink remains in the meat, turning the packets over once during the grilling. Carefully open the tops of the packets to avoid steam burns and sprinkle with cheese just before serving, if desired. Optional: Serve with garlic bread sticks for dipping into the spaghetti sauce, if desired. Chef Hunsaker graduated.from Le Cordon Bleu College of Culinary Arts. She currently serves as a freelance writer and recipe devel- oper for meal planning site Entertaining doesn't have to break your budget coupons and figure out what's in season to plan the details. Next up, choose your recipes, write your grocery list and stick to your budget. Getting organized will help you figure out what you al- ready have at home while helping you cut back on im- pulse buys as you're getting what you need at the store, saving you both stress and money. Go for the bulk. When putting together a party menu, buying in bulk is a great money saver. Look at your recipes and check for large quantities of certain items. You'U end up saving quite a bit on items like cheese, bread, meats and wine. Don't worry about get- ring too many of the non-per- ishables on your list like crackers, chips and pastas, as any of these items can still be enjoyed by your family if left uneaten. Share refreshment duties. Buying drinks for a party can easily put you over your bud- get. That being said, you shouldn't have to bear the en- tire responsibility of provid- ing beverages for the crowd. You can simply prepare plen- ty of cold water, some re- freshing summer drinks like lemonade or iced tea and, if the party will have alcohol, a couple pitchers of sangria. Let guests know what you'll have available and ask them to bring the extra beverages of their choice along. Simplify the invites. If you plan on sending written invites to your party, make sure you don't get carried away with expensive designs and paper. Instead of using up a part of your budget on ordering invitations, you can create stylish, yet inexpen. sive ones in the comfort of your own home. Whether you use invitation templates from any Of the many websites that offer them free or create your own with the tools you have, you'll be surprised by the fun designs you can put together yourself. An even easier, more economical op- tion is sending them by email. Sarah Bovagnet is a writer for meal planning service foodonthetallcom. Sarah Bovagnet If the warm weather isn't reason enough to throw a party, there are plenty of graduations, birthdays, showers and upcoming holi- days honoring mothers, fa- thers and our armed forces to encourage celebration this time of year. If you enjoy hosting, or often have friends and family gather at your place for get-togethers, there's a good chance you'll end up being the entertainer for at least one of these events. That means it's time to start prepping and plan- ning to make sure you keep the guests satisfied and the party budget reasonable. Just follow a few of these tips to ensure a fun yet frugal day of celebrating, whatever the oc- casion. Have a game plan. Planning a party should always start with a plan. Ask yourself questions about your budget, the number of people you'll invite, the type of food you'd like to serve and how much of it you think you'll need. Once you have the basics laid out, check sale circulars, i Under New Ownership Corey & Charity VanMeter, owners ) 596-3616 Expert Service Specializing in Close-Quarter and Hazardous Tree Removal Climbing View Clearing Timber Purchasing Chipping Fire Prevention Crane Operation Available Dumptruck Bobcat and much more! (530) 596-3616