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Old 04-06-2007, 07:03 AM   #21
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Hey, cool blog you have! Well I am not really an Italian, I have been here for 4 years and intend to stay, but actually I have been in Texas and seen many of them Road Runners!!
Do you have the recipe for those spuds and the dump cake to share??
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Old 04-06-2007, 07:09 AM   #22
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Hi Gary! How cool to spend the summer in Yellowstone!

Enjoy the forum and hope to see you posting!
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Old 04-06-2007, 10:45 AM   #23
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Welcome!
Man I am so interested in 5th wheelers I always looking them up on the inter and get brochures looking at floor plans.I think I would love to be a full time Rvr all the comforts of home they make them so nice these days.
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Old 04-06-2007, 11:20 AM   #24
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Quote:
Originally Posted by urmaniac13
Do you have the recipe for those spuds and the dump cake to share??
I think I can probably get those for you. I want to observe proper forum procedures, so should I post them here or in a different forum?
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Old 04-06-2007, 05:56 PM   #25
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Well, I guess I'll give it a go here.

Here's the recipe for the "spuds".

Twice Baked Potatoes

One potato per serving (must use baking potatoes)
Sour cream
Butter
Lawry’s Season Salt
Garlic Powder
Bacon Bits (optional)
Shredded Cheddar Cheese (optional)

Bake potatoes until done (approx. 1 hour)
Slice the top third of each potato length wise. You must do this immediately out of the oven.
Remove most of the cooked potato interior and place in a bowl, reserving skins.
Mix the removed interior of the potato with sour cream and butter using a potato masher. DO NOT use a mixer. Until it is a smooth but stiff consistency.
Add Lawry’s Season Salt and garlic powder to taste.
Mound potato mixture back into the skins.
Sprinkle with a bit of Lawry’s Season Salt.
About 20 minutes before serving, add optional ingredients or leave as is.
Bake in a 350º oven prior to serving.

Here's the recipe for the dump cake (actually a crisp)

Dutch Apple Crisp

Filling

10 Cups Granny Smith apples sliced
2 Tbs. lemon juice
¾ cup sugar
½ cup brown sugar
1/3 cup flour
2 tsp. ground cinnamon
¾ tsp. grated nutmeg
¼ tsp. ground cloves
¾ tsp. salt

Topping

2 cups brown sugar
2 cups flour
1 cup oatmeal
½ cup chopped walnuts (optional)
1 cup butter; melted


Prepare Filling: In a 12" Dutch oven add apples and lemon juice; stir to coat apples. In a separate dish combine remaining filling ingredients and stir to mix. Pour dry ingredients over apples and stir until apples are well coated.
Prepare Topping: In a separate bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork, mix in butter. Spread topping evenly over apples.
Bake: Cover Dutch oven and bake using 12-14 briquettes bottom and 16-18 briquettes top for 60 minutes.
Serve topped with whipped cream.
Serves: 12-14
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Old 04-07-2007, 08:36 AM   #26
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Oh thanks Garry, both sound really good!! Putting both of them on my to be tried list!!
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Old 04-07-2007, 10:31 AM   #27
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Welcome aboard Gary, this is a great place to visit.

later
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