Brian “Fox” Ellis as Meriwether Lewis
Co-leader of Lewis & Clark Expedition
WEDNESDAY, JULY 12
Karen Vuranch as Jackie Cochran Record-setting aviator
SAUCE INGREDIENTS
• 1 cup chili sauce
• 1/3 cup Dijon mustard
• 1/3 cup liquid honey
• 2 tbsp. chili powder
• 2 tbsp. tomato paste
• 2 tbsp. Worcestershire
• 1 tbsp. brown sugar
• 2 tsp. paprika
• 2 cloves garlic, minced
Switch up your CAMPING experience with these fun recipes!
make
s’mores for a crowd
Campfire S’more Nachos
Simply layer all the classic ingredients in a disposable tin tray and cook over the re until gooey!
Iced Fruit Punch
pairs perfectly with a meal o the grill
Freeze your favorite fruit juice in ice cube molds to mix later with ginger ale and seltzer water
easy clean up
INGREDIENTS
Rince any veggies you have on hand: Potatoes, Onion, Green Beans, Corn, Mushrooms, Green Pepper, etc. 1 tbsp. Olive Oil for every cup of veggies
Campfire Veggies
SPICE MIX
1 tsp. Dried Garlic
¼ tsp. Black Pepper
1 tsp. Paprika
2 tbsp. Marjoram or Oregano
¾ tsp. Salt
Pulled Pork
AT HOME: Mix together the sauce. Store in a tightly sealed container or freeze for longer storage. Freeze a raw 3-4 lb. Pork Shoulder Roast.
AT CAMP: Place 2 cut up onions in the bottom of a crock pot. Thaw pork, place over onions; top with 2 chopped apples. Pour sauce over meat and apples. Cover and cook on medium heat for 4 hours or until meat is tender and starts to fall apart. Remove meat from oven and place on a large plate. Using two forks, shred meat along its length. Stir meat back into sauce. Serve on rolls, or as desired.
Cut raw veggies into bitesized chunks (peel them if you prefer). Place veggies in a large bowl. Drizzle Olive Oil over them. Combine all spices in a small bowl and toss into the veggies, mix until evenly coated. Divide the veggies into sheets of foil. Wrap each packet tight and put on the grill for 30-55 minutes, until the veggies are done.
