Well, since we talked about Ruthie’s lake today, how bout we start off with a dip, called Lake Charles Dip. I was gonna rename it Lake Ruthie Dip, but thought better of it!
The second recipe is called Camp Stew, and since we talked about the ole island today, I figured a “Camp Stew” recipe would be appropriate as well!
Both came from Shelly Mae’s Church Cookbook. We hope you enjoy both!
Lake Charles Dip:
- ½ pint sour cream
- 1 tablespoon mayonnaise
- 1 package Italian Salad Dressing mix (envelope)
- ½ avocado, chopped finely
- Dash of Tobasco
Mix all ingredients. Serve immediately or refrigerate. This is delicious with chips or as a dip for raw vegetables.
Paula Wingo
Camp Stew:
- 1 pound pork, fat trimmed, boiled and shredded
- 1 large can stewed tomatoes
- 1 pound chicken, boiled and shredded
- 1 medium can creamed corn
- 5 medium potatoes cubed
- 1 small bottle catsup
- 2 medium onions chopped
- Salt and Pepper
- Chili pepper
- Red pepper to taste
Boil pork and chicken together until tender, remove from liquid, set aside to cool, then shred. Cut up potatoes and onions, add to broth with just enough water to cover and cook until tender.
Add remaining ingredients and simmer together about 30 minutes. Add shredded meat back to pot and simmer until the flavors are blended( be careful-this will stick).
The stew will freeze well and remain good for at least 6 months. Wonderful served with cornbread and a salad.
Ann Nobles