Wooster Town Money Saver | July 2023

SAUCE INGREDIENTS

• 1 cup chili sauce

• 1/3 cup Dijon mustard

• 1/3 cup liquid honey

• 2 tbsp. chili powder

• 2 tbsp. tomato paste

• 2 tbsp. Worcestershire

• 1 tbsp. brown sugar

• 2 tsp. paprika

• 2 cloves garlic, minced

Switch up your CAMPING experience with these fun recipes!

make

s’mores for a crowd

Campfire S’more Nachos

Simply layer all the classic ingredients in a disposable tin tray and cook over the re until gooey!

Iced Fruit Punch

pairs perfectly with a meal o the grill

Freeze your favorite fruit juice in ice cube molds to mix later with ginger ale and seltzer water

easy clean up

INGREDIENTS

Rince any veggies you have on hand: Potatoes, Onion, Green Beans, Corn, Mushrooms, Green Pepper, etc. 1 tbsp. Olive Oil for every cup of veggies

Campfire Veggies

SPICE MIX

1 tsp. Dried Garlic

¼ tsp. Black Pepper

1 tsp. Paprika

2 tbsp. Marjoram or Oregano

¾ tsp. Salt

Pulled Pork

AT HOME: Mix together the sauce. Store in a tightly sealed container or freeze for longer storage. Freeze a raw 3-4 lb. Pork Shoulder Roast.

AT CAMP: Place 2 cut up onions in the bottom of a crock pot. Thaw pork, place over onions; top with 2 chopped apples. Pour sauce over meat and apples. Cover and cook on medium heat for 4 hours or until meat is tender and starts to fall apart. Remove meat from oven and place on a large plate. Using two forks, shred meat along its length. Stir meat back into sauce. Serve on rolls, or as desired.

Cut raw veggies into bitesized chunks (peel them if you prefer). Place veggies in a large bowl. Drizzle Olive Oil over them. Combine all spices in a small bowl and toss into the veggies, mix until evenly coated. Divide the veggies into sheets of foil. Wrap each packet tight and put on the grill for 30-55 minutes, until the veggies are done.