(soundbyte@northhollywoodcompound.ca)

Why not try something different this year in Minnedosa?

It’s called EATING FOOD to go along with
all of the alcoholic calories you’ll be taking in.

I know, I know…sometimes it’s hard to use a can opener
when you've got a drink in your hand.

We, along with some input from others, have put together
a list of recipes you might want to try.
With a little bit of preparation ahead of time,
you’d be surprised at how easy some of them are.

Please remember…eat in moderation.
Overeating at these types of events
can kill the buzz and spoil it for everyone.

Chuck's Camping Secrets: Ziplock Bags

Any marinade works with this:
You can use at home or when having to keep things in a cooler.
I buy large quantities of meat when it’s on sale and make up 10 or more packages
with different marinades Especially when doing large quantities)

(Note: Use blender and marinades are easy)

Large Ziplock Bags:

Put enough meat in a ziplock bag to feed everybody.
eg. 6 people times 2 breasts = 12 Breasts
Pour any marinade appropriate for the meat into the ziplock bag. Label Bag
Put bag into freezer and let freeze for a few days. (Note: If camping double bag.)
Take bag out of freezer and thaw.
Water in cooler will quicken the thaw rate, meat will not keep as long)
(Note: If camping put into cooler. Take out and thaw when ready.)

Add some veggies and potato dish and you have a meal.

Make sure to cook meat .

Chucky's Chicken

Totally awesome. So easy.

Put enough chicken breasts in ziplock bag to feed family or group.
Pour 1 large bottle of Kraft Sundried tomatoe dressing into ziplock bag.
Freeze for couple of days.
Thaw cook and serve veggies, potaoes or rice and you are good to go.

Note: When camping we put on fresh buns with mayo and they are to die for.

Cedar Plank Salmon

Cedar fence board good one side (not treated).
Cut a little larger than salmon fillets.
2 salmon fillets aprox 12oz each and 1 inch thick.
6 tbsp extra virgin olive oil.
4 tbsp finely chopped red onion.
1 lemon cut in half.
Fresh dill sprigs or dill weed.
Crushed black peppercorn.s

Soak cedar board overnight in water.
P ut a couple of cans or a rock on board to keep submerged.
Preheat grill to high.
Brush both sides of salmon fillets with olive oil.
Top salmon with crushed peppercorns and onions.
Squeeze lemon juice over fillets and top with dill sprigs or dill weed.
Put plank on grill and heat with cover down for a couple of minutes
until top of board appears dry.
NOTE: Keep a spray bottle near so if board catches fire you can put out flames.
Once board appears dry, turn heat to low and place salmon fillets on top of board.
Cook salmon for 10 - 15 minutes or until salmon flakes.
Once salmon flakes you are good to go.