FAVORITE CAMPING RECIPES

Lemon Waffles with Blackberries
2 1/2 cups fresh or frozen blackberries

1/4 c plus 2 tablespoons sugar, divided

2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup lemon-flavored yogurt

3/4 cup milk

2 large eggs at room temp

5 Tablespoon unsalted butter, melted

2 teaspoon finely grated lemon zest

Garnish:

powdered sugar

Place blackberries in medium glass bowl. Sprinkle with 2 tablespoons of the sugar and stir to combine. Using a wooden spoon, mash berries to bring out the juices. Let stand at room temperature for 30 minutes or up to 2 hours.

Preheat waffle iron. In medium bowl, combine flour, remaining 1/4 cup of sugar, baking powder and baking soda. In separate bowl, combine yogurt, milk, eggs, butter, and lemon zest and whisk to blend. Pour into flour mixture, stirring to form smooth batter.

Lightly grease waffle iron. Bake waffles according to manufacturer's directions. Repeat with remaining batter. Transfer waffles to individual serving plates and top with blackberry mixture. Dust with powdered sugar, if desired and pour on syrup as desired.

Satay Chicken (or beef or pork)

Ingredients:

1 lb chicken breast fillets, sliced lengthwise

bamboo skewers

Marinade: mix dry ingredients ahead of time and take in a bag)

4 cloves garlic, crushed

1 tsp ground coriander

1/2 tsp ground cumin

1 tsp curry powder

1 tsp salt - optional

1 tsp rice wine vinegar

4 tbl oil

2 tbl brown sugar

2 tbl fish sauce

1/2 tsp lemon grass, minced

Satay Sauce: mix ahead of time and take in a container

1 tsp curry powder

2 tbl ketchup

2 tbl peanut butter

1 tbl sugar

1 tsp chili sauce

1/2 tsp salt

1/2 cup water

1 tsp garlic finely chopped

Slice chicken and put into a large mixing bowl. Add the marinade and mix well. Marinate for at least 30 minutes.

Place the chicken one by one on the bamboo skewers.

Put the chicken skewers on the grill or roast in the oven until golden brown. Serve with the satay sauce.

To prepare the sauce: Pour 1 tbl of oil into a sauce pan and brown the garlic. Then add in the sauce mixture, mix well and bring to a boil. The sauce can be made ahead and refrigerated.

Garnish with crushed peanuts and the sauce for dipping.