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If Mrs. Scoop or I've been there, a short review is given. When possible, a website link is included. In any case, don't necessarily trust my judgment--we all have bad days! But if you want fun, we'll show you how to do it! NOTE: little Scoop heads denote my individual rating for especially fun places.

If I forgot you and you want to be listed, email me : scoop@scoopjackson.net. For now, all colorful ads are free, but I still want that Hi-Def flat screen, so if this takes off, I'll send you a bill!

Here are the categories...Enjoy! Below them are some favorite recipes my friends have sent...check them out and you might just want to drink & dine over your campfire. For more fun stuff, go to my Info & Links. And by all means, let me know of your own favorite recipe or fun place to go!

My good friend John Vanhorn shows you how to deep-fry a Cajun-spiced turkey. Check it out HERE.

Camping seems to bring out the Cooking Outlaw in all of us. Burgers and dogs are great for a snack, but you've got to have that one day that's built around your evening feast. Sometimes alcohol is involved. That's fine; most secret recipes and sauces require spilling some good stuff into the pot.

Send your own recipes--I'll be happy to include the tasty stuff (especially if it sounds non-poisonous). For now, try these DRINKS and FOODS and DESSERTS. Good luck! (and don't be discouraged by any exotic recipes--you'll find something tasty that's right for you...just keep going!). And remember--I am not responsible for injuries or illnesses!

"The O'Brien/O'Connell is pretty simple to make. Buy a frozen can of Baccardi or Daquiri or Pina Colada mix. Put it in the blender with "lots" of ice. Instructions on the can will tell you how much rum or vodka to add. We usually triple that, blend it up, and enjoy!"

Anne "Bubs" O'Connor's WILD DRINKS! (Read more about Anne and her DNA Bar in the FOOD section. Anne fibbed a bit on this selection...she says: "I got this stuff out of 'Bartender Magazine'." That's OK, Anne, we'll give credit where credit is due; thank you for the much-needed recipes. And thank you, Bartender Magazine! Everyone--buy a subscription!

Disco Lemonade: Equal parts Absolut Citron and fresh strawberry puree (or Island Oasis Strawberry Mix).

Gladiator Martini: 1&1/4 Finlandia Cranberry Vodka, 1/2 oz. Godiva Chocolate, 1/4 oz. Creme de Menthe.

OK, I'll ask it first: what is 'Lava'? Is it 'hot'? I was also going to include my friend Butch's recipe for home-made dandelion wine, but it is very dangerous, and probably illegal, so I'll pass. Remember, Folks, plan ahead, and you too can enjoy these delicious beverages! Now you'd better eat something...

Nepotism at its best! Here's a Thanksgiving Turkey recipe submitted by my niece Lauren Bradley for her 3rd Grade class...(published as written; italics mine--Scoop):

Follow These Steps

"If you Follow These Steps You'll Have A Perfect Turkey On Thanksgiving Day! First go out to the store and buy your turky. Then get a pan or plate and set the turkey on it. After that pluck the feathers and check two times in case any eyes, dirt, bones or hairs are on the turkey. Set the stove for ten minutes so it warms up. The turkey can feed ten people. Put dressing on the turkey and stuff it with lettuce and put cheese beside the turkey. The turkey weighs about 4 or 5 pounds. Now put some spice on the turkey to make it more taster. After all that is done you can put your turkey in the oven and set it for at least 24 minutes. While that is baking you can set the table nicely and take a rest by the stove. Then the turkey should be done. Let the turkey cool for awhile and serve. Then all of your guests will be talking so get their attention and then finally you can eat!"

--Lauren Bradley

...and as a matter of fact, that's exactly how it was done at Sister Scoop's house this past Thanksgiving Day...with a few minor changes. It was delicious, and we did not find any eyeballs in the turkey. Believe me, we looked closely...

He didn't invent the process, but he does them so tasty he deserves a heap of credit. You can buy the kettle and the burner and the stand as a package deal at almost any hardware store or one that handles camping supplies. Make sure you also have a commercial meat thermometer. This recipe is so fast after the initial preparation you won't believe it! (PS: John is out hunting right now--it's deer season--but he left the recipe with Mrs. Scoop. Any mistakes in copying are mine.)

6 tbsp. 'Tony Cracker Creole Seasoning' (NOT 'Creole Gumbo'--spice should be red, not green!).

Bring all ingredients to boil. Let ingredients cool about 1 hr. to absorb seasoning. Boil and stir the water once more. Strain water with tea strainer so injector needle doesn't plug. While water is cooling add 1/2 stick of butter.

Preparing the Bird: First, get a bird. If frozen, thaw it in your refrigerator! Make sure it will fit in your cooking kettle!* Inject the bird all over at different depths with mix.** Coat inside and outside of bird with Chef Paul's and Tony Cracker. Refrigerate overnight. Coat the bird one more time before frying. Fry at 325 to 350 degrees for a 12-13 lb. bird (3" per pound!).

Wear arm-glove when starting to fry, and when checking bird!**** (Lots of steaming-hot oil!).

Scoop says: People beg to carve the meat, because they snack on the crispy skin all the while...

* The turkey was too big for the kettle, and John got splashed. It also burned when he got upset and hacked the beast in two.

** The injector needle looks like a horse-hypodermic thing. It makes sizable holes. John and I were on opposite sides of a table, taking turns injecting, when he got squirted with a needle-full of hot spices that came out a hole on his side. This gave him blurry vision, in no way caused by the gin we were drinking.

****Similar to #1*, but caused when John put a cold wet turkey in the oil before the oil was hot enough, creating lots of hot-oil bubbles that singed some arm hair. Beware, people!

"Gator" prefers to remain anonymous, as he is not quite sure if this sort of thing is legal or not. As Gator puts it: "I should be OK telling you this recipe, since you can't find this sort of animal up in Wisconsin--you have to go down South. But just in case you all got some sort of reciprocal agreement with Florida, I'll just keep my real identity out of the paper. However, if any of you fine gals from up there want a good time that includes great cooking, just ask Scoop. Bring your hip-waders, Honey!"

"First, catch the armadillo. You might see one up by you in Wisconsin if they crawled into a citrus truck by accident. If so, you've got to sneak up quick and silent ('I am both,' claims Gator). They're usually by the side of the road, and the best way is to grab them by the tail and throw them in a pillow case. Once you're home and you've killed it, here's what you do:

"How does it taste?" I asked Gator. Like chicken? "It tastes like armadillo," he said, as if I should know better...

Gator's back with a tasty recipe for rattlesnake. I'm sure y'all can't wait to try it!

"First," says Gator, "you got to catch the snake. You can lasso it with your own home-made snake-catcher. You've seen this on them animal shows, but why spend good money? Get a 5' length of PVC pipe and thread both ends of a rope through it, leaving the loop out at the far end. Just tug the two loose pieces when the rattlesnake sticks his head through the noose. If you're chicken, use a longer piece of PVC."

I asked Gator if that's what he does. He laughed. "Naw, we just use a rake or something like that. That's what a real man would do."

2) Cut the head off, skin the snake down the belly side, gut it and wash the meat.

6) Cook 2 minutes on each side in a cast-iron skillet or a Fry-Daddy with the oil or grease at 375 degrees. DO NOT OVERCOOK! Says Gator: "It'll keep cooking itself after you take it out of the oil, just like fish or liver or alligator. You ever eat a piece of liver that's really tough, like rubber? That's 'cause they overcooked it. They think it's still rare, and it winds up like boot-leather."

Thanks again, Gator! Can't wait to try it...after somebody else catches the rattlesnake. That brings up a good point: can you substitute a different kind of snake, like a little harmless greenie? And would it most likely take less frying time, since the meat would be the size of pencil stubs? I will investigate!

Pork tenderloin chunks, equal parts pomace olive oil and cheap white Zinfandel, good dollop (tbsp) of minced garlic, 1 tsp leaf oregano (dried, grind between fingers to release flavor, salt, pepper. Marinade pork at least two hours, preferably overnight. Skewer and cook on BBQ. Also do skewers of tomato, green pepper, onion, and mushroom. Squeeze fresh lemons over meat to finish.

Thank you, Anne...and your accountant. Superb! And now, 3 great tips from Rae Augello, whose delicious meals I have been fortunate to taste often:

Potatoes, peppers, and onions: peel and slice potatoes and onions and cut peppers in strips after they have been cored. Place in foil with butter, garlic, pepper, salt, and oregano, and cook over flame until potatoes get soft.

Baked beans: for extra flavor, dice up some green pepper and onion and use a bit of mustard and crushed red pepper and brown sugar.

Ribs: instead of boiling them for tenderness, make a wash of white wine vinegar and beer and slow-cook the ribs while spraying them often--takes a few hours on the grill.

Bayou BBQ from Anne O'Connor (with Compliments and Thanks to 'Bartender Magazine'):

Wash shrimp and spread on a thick layer of newspapers to drain (about 1 hr.). Pat dry. Put shrimp in large baking pan or skillet. Cover shrimp with lemons. Heat remaining ingredients, except bread, until butter melts. Pour over shrimp. Bake until shrimp are done (about 45"), stir every 15". Serve shrimp in baking dish to peel and eat.*

A hot new camping recipe!

Courtesy of Amber Fornstedt!

Shrimp Mescal

Sautee cooked yellow rice with diced red onion, diced tomato, diced fresh jalapeno, fresh cilantro, sliced avocado, & tequila until liquid thickens.

Add cooked shrimp (you can wait until this point to add cilantro, as it will have a fresher taste).

Simmer for 5 minutes.

Garnish with slices of avocado and sprig of cilantro.

Scoop says: I hope I got this right—all mistakes are mine!

Amber has been dating the notorious Chef Jeremy at Luke’s Restaurant in Milton, WI. for some time now. She’s a great-looking gal and Jeremy should wise up, especially since we now know she can cook some great camping-food!

Scoop's Drink, Dance, & Dine! PS: Cross-Reference if you can't find it--i.e., for 'Food' check Restaurants and Bars, etc.

Comfortable, classy; lunch & dinner specials; occasional live music; You can even bring Mom or your boss here!

Yes, they are real! This is Prancer, taking a break at Tannenbaum Acres outside of Janesville, WI.. They have great Christmas trees, and great photo ops for all us kids!

Bars	Bands & DJs	Campgrounds (click Info & Links here)
Culture	Golf	Music
Restaurants	RV Stuff	Scoop's Favorite Recipes (right below, silly!)