Cookin' barefoot from the bunkhouse

This week’s recipes come from the cookbook “Barefoot Cooking from the Bunkhouse to the Beach,” written by my good friends Cheryl Lundberg and Polly Podpeskar. Since it’s almost that time of year, I thought it appropriate to tap the wisdom of these bunkhouse babes. Thanks, ladies! – Jean

 

Bacon-Wrapped Asparagus Bundles

• 1 ½ lb. asparagus spears, trimmed 4” to 5” long tips

• Extra virgin olive oil, for drizzling

• A few grains black pepper

• 4 slices center-cut bacon or pancetta

• Chopped chives or scallions (opt.) for garnish

Preheat oven, if using, to 400 degrees. Lightly coat asparagus spears in oil. Season with pepper. Divide the number of spears by four. Take that number of spears and wrap and secure with bacon. Repeat with remaining ingredients.

To grill, place bundles on hot grill and cover. Cook 10-12 minutes, until bacon is crisp and asparagus bundles are tender. For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes. Tags: side dish, asparagus

 

Homemade Root Beer

4 lb. granulated sugar

4 ¾ gal. lukewarm water

3 oz. root beer extract

½ tsp. dry baker’s yeast

1 c. lukewarm water

Put sugar, water and extract in pot. Mix well. Add yeast to the water. Mix. Add to pot. Blend well. Let settle. Siphon into clean, sterilized bottles. Fill to ¼ in. of bottle. Cap securely. Place bottles on their sides in a warm place for at least 5 days, longer in cooler weather. Chill and taste.  Tags: beverages, root beer

 

Delicious and Quick Potica

• 1 ½ c. chopped walnuts or pecans

• ¼ c. loosely packed brown sugar

• ½ tsp. cinnamon

• 1 T. melted butter

• 1 ½ T. half and half

• 1 ½ T. honey

• 1 egg

• 1 8 oz. can cresent rolls

Icing:

• ½ c. powdered sugar

• 1/8 tsp. almond extract

• 1 to 2 tsp. half and half

On a lightly-floured piece of waxed paper, roll the crescent rolls into a 10x14 in. rectangle, firmly pressing the perforations to seal. Spread nut mixture evenly over dough to within ½ in. of the long sides. Starting on one long side of the rectangle, tightly roll up the dough. Place in a “Pammed” bundt cake pan. Bake at 350 degrees for about 30 minutes. Remove from pan and let cool for about 10 minutes. Drizzle icing over warm potica ring.  Tags: breads, potica

 

Macaroni Mousse

1 ½ c. milk, scalded

¼ c. butter

1 T. chopped onion

1 c. soft bread, diced

1 T. parsley

1 ½ c. diced cheese

3 eggs, beaten

3/8 tsp. salt

1/8 tsp. pepper

1 c. macaroni, drained

Add the onion and butter to the milk while heating. Cook the macaroni, drain. Place the macaroni in casserole and pour sauce over it. Bake at 350 degrees for 1 hour.   Tags: pasta, macaroni, cheese

 

Crock-Pot Scalloped Potatoes

• 6 to 8 slices ham (1 ½ to 2 lbs.)

• 8 to 10 med. potatoes, sliced

• 2 onions, sliced

• Salt and pepper

• 1 c. cheese soup

• 1 c. cream of celery or mushroom soup

Put half potatoes, onion and ham in pot. Sprinkle with salt and pepper. Repeat with remaining half. Spoon undiluted soup over top. Cover and cook on low 8-10 hours, or on high 4 hours.   Tags: potatoes, ham, scalloped