May Newsletter
By David B.

Spring in the west is always a whirlwind of activity. That first week of good warm spring weather where the whole neighborhood comes out of a quasi winter hibernation. They open their doors, rub their eyes, and step into the sunshine basking in the new found warmth. The dog finally gets a good walk and your bike just might see some daylight. A week later it is winter again and you have got two inches of snow on your newly planted tomatoes. I really enjoy the drama of it all, but it would be nice if I didn't have to buy new tomatoes, again.

With spring finally here don't forget about all those projects - the lawn, the garden, and starting up the Grill. Nothing welcomes spring like the smell of meat on your Camp Chef grill.

It is time to get out there - Memorial Day is coming up, and you know what that means, camping! Put away the skis and break out the tent, hook up the trailer, and dust off those sleeping bags. Are there a few things you have been thinking about getting this spring, a new tent, another dutch oven, or how about a new grill for the patio?

Now is the time to check out outdoorcooking.com, the month of May is free shipping month on any purchase over $50.00. Get a great deal and free shipping.

Send us your favorite spring outings described in less then 500 words and published pieces will win a great outdoor gift from our friends at Camp Chef™

Send your articles to info@iliveoutdoors.com

Can't We All Just Get a Loin with Stuffed Mushrooms   Rating
Anonymous - September 07, 2004

4 lbs. Buffalo Loin
1 lb. bacon
2 cans Beef broth
salt
pepper
vegetable oil

Heat oil in dutch oven. Season Buffalo with slat and pepper. Sear buffalo in oil, the wrap in bacon. Place 2 cans beef broth in oven and cook buffalo until 145 degrees. Slice buffalo and serve with mushroom sauce.

Sauce:
1/2 lbs. butter
flour
mushrooms
beef broth
salt
pepper

Melt butter in dutch oven. Add flour to make roux. Add beef broth to make sauce. Add mushrooms and simmer.

Stuffed Mushrooms:
1 stick unsalted butter softened
1/4 C. mushrooms
1 tsp. oregano
1/4 tsp. basil
1/4 tsp. black pepper
8 oz. cream cheese softened
1 clove garlic (minced)
1/4 tsp. marjoram
16-18 mushrooms
3/4 C. breadcrumbs

Mix first nine ingredients, then mix in bread crumbs.
Stuff filling into mushrooms
Bake 20-30 minutes

From the 2004 Lewis and Clark Bison-tennial Cook Off in Yankton, S.D.
Judges Award: Best Entree

Check out more recipes in our Recipe Section.

THIS MONTH'S WINNER! CONGRATULATIONS!

Dennis S. WV

Cast Iron Pizza Pan

This pan makes for a perfect pizza, anytime and anywhere. It works great for indoor and outdoor cooking.

NEXT MONTH'S PRIZE

Camp Chef Classic 10 Dutch Oven

In the heritage of century-old Dutch oven cooking. Camp Chef's popular 4 qt. Classic Dutch oven feature three legs. a handled lid and bale. The raised lip around the lid is excellent for cooking with charcoal briquettes or wood. Seasoned and ready to cook. each Classic is a modern heirloom backed by Camp Chef's commitment to quality.

Visit OutdoorCooking.com and recieve free shipping on any online purchase over $50.00 during the month of May.