After working on the trailer for most of the day on Friday, we got to relax for the rest of the weekend and enjoy to outstanding weather which was around 70 degrees, light breeze and no humidity. We took Tucker on several walks around the campground which has approximately 120 sites on 13 acres of wooded landscape. All the sites have electricity and some have water and at the entrance there is a dump station. So far, this is the only campground we have been to and will be making reservations at other campgrounds now that we know the A/C works. We can’t complain about Cherry Glen however, the sites are mostly private, very heavily wooded, at least the outside sites, and very quiet. The other thing we like about this campsite is the diversity. There are campers from every walk of life, whether it be a $50 tent or a $250,000 motorhome, anything and everything comes together and everyone is respectful of their neighbors. In the last two camp-outs we’ve had, we have been lucky enough to choose sites that have quite a distance between sites and they back up to the woods. As summer moves on however, reserving sites will become more difficult and the premium sites will go the quickest.
For supper on Saturday we got the dutch oven and made one of our favorite and easiest dishes.
- 4 – Boneless/skinless chicken breast
- 2 – Cans of diced tomatoes (any seasoning you like)
- 1 – Package of mushrooms (sliced)
- 1 – Large onion
- 1 – Jar of spaghetti sauce
- 1 – Box of pasta (we like bow tie pasta for this dish)
Put a little oil in the bottom of the oven, cook the chicken slightly, just browning to lock in the juices. cover the chicken with spaghetti sauce, tomatoes, onions, and mushrooms. Cover the oven and place 10 to 12 coals on the top and let cook for 45 minutes. After 45 minutes, add pasta, stir into the sauce and cover. At this point you may have to move off the coals on the bottom or remove some coals off the top. It’s a judgement call here. After 15 minutes, check pasta to see if it’s cooked and serve with garlic bread. Easy to make and easy to clean up.
For dessert, we made fried apple pies.
- 1 – Pillsbury roll out pie dough
- 1 – Can of apple pie filling
- Cinnamon and sugar to taste
- 1/2 stick of butter
Roll out the pie shell and place 2 to 3 table spoons of the pie filling and cinnamon and sugar. fold the pie shell over, crimp the edges and do the second pie shell the same way.
Heat up a large cast iron skillet, melt the butter and just before it browns, add the pies. Fry until golden brown and serve with ice cream.