August Recipes

CAMPFIRE DINNER
1 lb (or more) ground beef (can use ground pork, ground ham, ground turkey!)
1/4 c milk
1 large onion, sliced
1 can cream of mushroom soup (undiluted)
salt and pepper to taste
3 potatoes sliced
4 slices cheese
Optional: Any other vegetables you want to dump into the mix!

Put meat in bottom of crock pot, add salt and pepper and milk. Slice potatoes and onions over beef. Lay cheese on top. Pour a can of cream of mushrooms soup over top, and add 1/4 can of water. Cook overnight, low setting.

CUCUMBERS WITH SOUR CREAM AND DILL
2 to 3 cucumbers, thinly sliced
1/3 cup sour cream
1 tablespoon vinegar
Salt and pepper
1 1/2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill
Optional: Sliced sweet onions

Slice cucumbers in a bowl, sprink layers with salt. Place a saucer or other weight on cucumbers to weigh down. Cover and let stand for several hours. Pour off cucumber juices. Combine sour cream, vinegar, pepper to taste, and chopped dill; add to cucumbers. Sliced onions may be added at this time.

CHERRY FLUFF PINK STUFF
1 (8 ounce) container whipped topping (Cool Whip)
1 can crushed pineapple, drained well (8 oz or 20 oz – your preference)
1 (20 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk - OR
2 cups cottage cheese (drain off as much liquid as you can)
1 small box red Jello powder
1/2 cup soft flaked coconut (optional)
chopped pecans to your taste

Combine all ingredients in a large bowl; mix well. Chill overnight before serving.