The OVPR Camp Recipes!

Tom Hamilton's Rendezvous Tacos

1- Tub of pre-cooked taco meat
1- Onion
1-Jar of Taco Sauce
1-Bag of preshredded lettuce
1-Tub of sour cream
1-Pack of taco shells
1-Pack of shredded cheese
15-Dried Jalapeno peppers, diced
1 case of very cold beer

The most important step is to leave at least 4 of the first 8 items at home.

Drink the beer then mix all ingredients, heat and eat out of the pan.

Miracle Whip can be substituted for sour cream.
Grass can be substituted for lettuce.
Ketchup can be substituted for taco sauce.

This recipe was gleaned from the Black Creek Longrifles newsletter.
Thanks to Tom Hamilton and Jeff Fisher for this recipe.


Several years ago, I attended, Military Through the Ages, in the Jamestown, at the VA festival park. The weather was particularly frigid and I was trying to come up with a drink that would be pleasant and warm you from the inside. After concocting this wonderful drink, it went several years without a name. At an early OVPR, event we were talking about the Gaelic language and the conversation turned into a free-for-all, trying to make up words that sound like they emanated from the Isles. Anyway someone uttered the word "struth", and I decided it sounded pretty good and even better since you can make a joke or two using the name. Anyway, it follows here.

2 fifths of Butterscotch Schnapps
1 Fifth of hazelnut liquor
1 fifth cheap rum

Mix together and drink.

Submitted by Dave McNew

Not for the young'uns

This is a good thing to have on them rainy days at the Rendezvous Needless to say; this one is not for the young ones.

1 pint Everclear
1 pint natural honey
3 red peppers
1/2 teaspoon Ginger

Mix Honey, red peppers and Ginger in a sauce pan. On low flames bring mixture to a boil. Simmer a few minutes. Mix Everclear and honey mixture. Pour into your favorite little brown jug.

The longer this drink sets, the better.

DOTTIE'S STUFF (a veggie type dip)

1 can black eyed peas
1 can black beans
1 can chick peas
1 can diced tomatoes with mild chiles

Drain all the above in colander

1 green pepper chopped
1/2 medium sized onion chopped
A bunch of spring onions chopped

Mix all the above together in a bowl and pour in your favorite Zesty Italian dressing. It is best to let it soak in dressing over night but you do not have to. Serve with chips or tortillas and lots of beer.

Submitted by Dottie Grace

Turkish Dish of Meat

My current job at the Jamestown Settlement allows me to live in the 17th century during the week. Part of my duties there include open hearth cooking. All of the recipes must be pre-1620. I am sending one to add to OVPR site. The recipe called a "Turkish Dish of Meat" is one that Captain John Smith could well have been familiar with, since he did spend time at war with the Ottoman Turks prior to his time in Virginia.

Brown two pounds of meat (beef, chicken, pork, rabbit deer, etc.) in a Dutch oven, with one stick of butter. Season with salt, pepper and thyme to taste. Add one large sweet onion and cook till the onion is translucent. Add two cups of beef or chicken stock, and one cup of rice. cover and simmer until rice is done. Note: Some folks substitute beer, wine or liquor for the stock.

Submitted by Jeff Hogge

Tweedle Tuna

Take one large tuna steak and coat it with butter. Then coat it with fish blackening, a lot of it, and put it in a very hot iron skillet. Cook till done. It will make a lot of smoke. When done to black finishes, put on a plate and cover it with finely chopped onions, peppers and tomatoes, then add melted butter and lemon and enjoy!

Submitted by Tweedle Jesse

McNew's Scotch Eggs

I have several recipes that are tasty in camp, but Dave is the award winning chef. He entered the cooking contest at the National Colonial Farm, which is right across the Potomac from Mount Vernon, and won, much to the dismay of all the women in camp. His entry was Scotch Eggs which are a good camp breakfast since they can be made at home in the modern kitchen and simply heated over the fire on a squirrel fork at camp. We think they are best served with Inglehoffers Sweet-hot Mustard.

Preheat oven to 350 degrees, and cover a large cookie sheet with foil.
7 eggs, 6 hard-boiled with shells removed
1 scrambled, for an egg wash later
12 ounce roll of your favorite sausage, Dave likes Jimmy Dean Hot
1 cup, +/-, lightly crushed cornflakes, in a medium mixing bowl


Divide the sausage into 6 parts. Form each part into a cup shape, place a boiled egg in the sausage and mold the sausage completely around the egg leaving no white showing. Roll the sausage wrapped egg in the beaten egg, then in the crushed cornflakes. Repeat with all 6 boiled eggs and place on the cookie sheet with plenty of space between.

Bake for 45 minutes turning the eggs with tongs every 15 minutes to cook the sausage. Remove from the cookie sheet and drain on several layers of paper towels. When cooled, store in the refrigerator.

Either wrap the eggs in paper towels or pack in double ziplock bags before putting them into a cooler since the cornflake coating tends to poke holes in the first bag. They can be eaten cold but are tasty heated on a squirrel fork in camp. When Dave won the cooking contest, they were presented sliced into wedges on a pewter plate with an accompaniment of Inglehoffers Sweet Hot Mustard to glowing comments of the judges. They are very impressive on a holiday buffet and substituting hamsausage for regular sausage is really good, too.

Submitted By Mary Normand

Stew of 1,000 Happinesses

Submitted by Dulcimer Dave from Rev. Ken Horne 2 lb. Venison or beef cut into 1"cubes 3 onions, sliced 1 lb. mushrooms sliced 3 cloves garlic, finely chopped 3 tbsp. dry parsley 2 tsp. oregano 3 tbsp. ketchup 2 cups dry red wine 2 cups beef stock flour Roll meat in flour and sear all over Add onions and mushrooms and fry till limp. Add spices, wine, beef stock, and simmer, covered until thick.

Salted Caramel Thin and Crispy Oatmeal Cookies

1 cup unbleached all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon table salt 14 tablespoons unsalted butter, softened but still cool, about 65 degrees (1 3/4 sticks) 1 cup granulated sugar (7 ounces) 1/4 cup light brown sugar, packed (1 3/4 ounces) 1 large egg 1 teaspoon vanilla extract 2 1/2 cups old fashioned oats (see note) 1/2 teaspoon coarse sea salt Directions: 1.Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper. 2.Whisk flour, baking powder, baking soda, and salt in medium bowl. 3.In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. 4.Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. 5.With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. 6.With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed. 7.Divide dough into 24 equal portions, each about 2 tablespoons (or use #30 cookie scoop), then roll between palms into balls. 8.Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking. 9.Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through. 10.Transfer baking sheet to wire rack; cool cookies completely on sheet.