Recipe Favorites

Here are recipe favorites from our WA Airstream Club members that have actually been used during our rallies, caravans, and events.  Please try these recipes.  They are wonderful.

Charli’s Sausage Balls


3 cups Bisquick mix
2 rolls Jimmy Dean Sage (or your favorite) sausage (12 oz. rolls)
1 pkg (2 cups) shredded cheese (I use 2% Mexican blend)

Combine all ingredients thoroughly (I use a meat fork to get started, then take off my rings and squish everything together with my hands. Almost like kneading bread).

Preheat oven to 350 degrees.

Roll into 1″ balls, place on ungreased cookie sheet about 1 1/2 inches apart.

Bake for about 15 minutes.  Check for slight browning.

Do not overcook or will be dry.  Best served warm (can be reheated in microwave, 8-10 seconds on high for one or two, or for a bowlful, 1 minute on power 7.)

…Submitted by Charli Westerfield, #1178 WA Unit

Charli’s Asian Salad

I usually sauté the ramen, almonds and sesame seeds first, then make the dressing and set both aside to cool or refrigerate; then add to sliced cabbage and onions about 30 minutes before serving.  This recipe makes enough to serve 10 to 12 people.  I usually halve the recipe for 4-6 people.

1 head Chinese (Savoy) cabbage, sliced thin (regular green cabbage works well, too)
2 pkg. Oriental flavor Ramen noodles, crushed (use flavor packets in dressing)
1 cup sliced or slivered almonds (I prefer slivered)
3 tbs. sesame seeds
3 tbs. butter or margarine
2 bunches green onions, sliced thin

Sauté the crushed Ramen noodles, almonds and sesame seeds until light brown in the margarine, refrigerate and add to sliced cabbage and onions 30 minutes before serving.

¼ c. vinegar
¾ c. sugar
¾ c. oil
1/2 tsp salt (this can be omitted if you use the Ramen flavor packets)
3 tbs. Soy sauce
Flavor packets from Ramen noodles

Combine in medium pan and boil 1 minute to dissolve sugar.  Cool and refrigerate until 30 minutes before serving.

Shake or stir the dressing well before pouring over cabbage mixture.  Toss well and serve.

Refrigerate leftovers (if any), this salad tastes just as good the next day or two!

…Submitted by Charli Westerfield, #1178 WA Unit

(From the Oregon Unit)….

Idaho Sunrise Breakfast ( from Gimme Some Oven)


4 large mostly baked potatoes (Russets or sweet potatoes would work) – maybe for 40 minutes or so in the oven.  This can be done ahead of time, if you like.
2 T butter
4 eggs
4 strips of bacon, cooked and crumbled – more if you like bacon and who doesn’t?
1/4 cup shredded cheddar cheese or gouda if you want to be more exotic
2 T. chopped parsley
salt and pepper
optional:  salsa

Lay the first baked potatoes on its side and use a knife to carefully cut off the top thrid of the potato.  With a spoon, hollow out the middle of the potatoe to make a bowl, leaving the potatoes as thick or thin as you would like.  Repeat with the remaining potatoes.

Place 1/2  T of butter in the middle of each bowl.  Then break an egg into each bow.  Top with bacon, cheese, parsley and then season with salt and pepper – you could even add a little garlic pepper if you like.

Bake at 350 degrees in your oven and cook for 20-25 minutes OR you could wrap the potatoes in two layers of foil and cook in embers in your fire, if you have one going.  Top with salsa if you like and enjoy!

Monkey Bread


1 can buttermilk biscuit dough (This is the thing that needs refrigeration)
1/2 cup cinnamon sugar. (start with 2 tbs cinnamon to 1/2 cup sugar. Taste and add more cinnamon if you’d like.)
1/2 cup brown sugar
1 stick salted butter

Line your dutch oven (or an old cake pan) with heavy duty aluminum foil. Use a little of the butter to grease the foil as well.

Open the biscuits and cut each one into quarters. They look irregular but don’t worry about that now.

Pour cinnamon mixture into a plastic bag and add biscuits a few at a time. Shake to coat, then add the coaated biscuit bits into your pan/dutch oven. Repeat until all the biscuits are in the pan.

Melt the butter over the fire and stir in the brown sugar. No need to dissolve or cook, just melt the butter and add the sugar.  Pour butter and sugar mix over the biscuits.

Place another layer of foil across the top of your Dutch oven to catch any stray ashes and keep them from your food, then put on the lid. If using a cake pan, wrap it thoroughly in foil to make sure everything is sealed in tight

Bake in dying coals (350°-375°) for 5-10 minutes or until puffed up and center is cooked through. Be careful to avoid direct heat on the bottom, as it might scorch.[Alternately you can do this on a camp stove, portable camp oven, or grill. Same temp and time, but you’ll have to watch it and adjust based on your cooking method.