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2015 Pennsylvania Mountain Pie Championship

PA moutain pie contest entriesGRATZ, Pa. — The first ever statewide Mountain Pie Championship was held on Sept. 26, during the Gratz Fair in Gratz, Pa., just north of Harrisburg, Pa. The championship was open to winners at privately owned Pennsylvania campgrounds that held contests across the state this summer.

The two contests, “Sweet” and “Savory,” were sponsored by the Pennsylvania Campground Owners Association and Lerch RV from Milroy, Pa.

Mountain Pie Championship held at Gratz FairThe “Sweet” category winner was Melissa Umbrell, Enola, Pa., representing Jonestown/ Hershey KOA, Lickdale, Pa. Her entry was a “Banana Split Mountain Pie.” Her recipe is as follows:

Banana Split Mountain Pie

Ingredients

2 slices of white bread
2 tsp butter
1 large sliced strawberry
1/8 banana – sliced
9 mini marshmallows
1 fun sized Hershey bar – broken

Optional Garnish

Chopped nuts, sprinkles, whipped cream, cherry

Preparation

Butter one side of two slices of bread
Place one slice of bread, butter side down, in mountain pie maker
Layer all ingredients on top of bread
Place one slice of bread, butter side up, in mountain pie maker
Close mountain pie maker and place in campfire
Cook until bread is golden brown
Place on plate and garnish
Serve with a smile

Second place was Braidyn Rumsey from Canton, Pa., representing Tanglewood Campground in Covington, Pa. His entry was called “Double Chocolate Delight” and featured a brownie and marshmallow cream garnished with cherry pie filling and peanut M&Ms.

The “Savory” category winner was Margie Wevodau from Carlisle, Pa., also representing Jonestown/Hershey KOA, Lickdale, Pa. Her entry was a “Reuben Mountain Pie.” This recipe is:

Reuben Mountain Pie

Ingredients

2 slices of rye bread – buttered
2 slices of baby Swiss cheese
2 T Thousand Island dressing
½ cup of sauerkraut
3-4 oz. corned beef – sliced

Preparation

Spread butter on outside of the bread
Place one slice, butter side down, in a warmed pie iron
Layer one slice of cheese, corned beef, Thousand Island dressing, and sauerkraut
Top with another slice of cheese
Place the other slice of bread on top, butter side up
Close and place in campfire until bread is golden brown.

Enjoy!

Second place was Rhonda Thomas from Preston, Md., representing Spring Gulch Camping Resort in New Holland, Pa. Her entry was a “Turkey/Bacon/Cheese Pie,” also featuring Thousand Island dressing.

Third place was Holly Seidel from Tyrone, PA, representing Pioneer Campground in Muncy Valley, Pa. Her entry was “Pie Iron Tacos” with a corn tortilla base.

The other three entries that were scrumptious, but did not place, were “Chicken Florentine, Pie Iron Style” by Steve Gallagher, Elmer, N.J., representing Keen Lake Camping & Cottage Resort in Waymart, Pa; “Sam’s Special Sammich,” a pork melt by Sam Ulrich from Pottsville, Pa., representing Rosemount Campground in Tamaqua, Pa; and “Alyssa’s Cheese Steak Pie,” by Charles Muller from Hammonton, N.J., representing Otter Lake Camp Resort in East Stroudsburg, Pa.

Mountain Pie Championship held at Gratz FairA panel of six qualified judges evaluated the entries based on the following categories: Flavor, Filling, Crust, Appearance and Creativity. Prizes were $500 cash for both first place winners, $100 in PCOA gift certificates for second place and a $50 gift certificate for third place.

A total of 37 campgrounds scheduled contests at their facility during the season. The Pennsylvania Campground Owners Association extends a special thank you to Lerch RV for co-sponsoring the contest, the Gratz Fair for providing their facilities and fair passes for the individual campground winners and Dutter Sound Services from New Oxford, Pa., for providing the sound system and acting as the official fire tender.

SOURCE: PCOA press release

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PA Mountain Pie Championship

2015 Mountain Pie Championship

sponsored by Lerch RV and PAcamping.com

 Pennsylvania mountain pie championship,Lerch RV

Do you have what it takes to be the…
2015 Mountain Pie Champion of Pennsylvania?

Mountain Pies, Hobo Pies, or Camper Pies, whatever you call those tasty little gems that are a campfire favorite, are going to take center stage during the 2015 camping season. Participating Pennsylvania Campground Owners Association member’s campgrounds will feature a good old-fashioned culinary competition at their campground one day during the 2015 camping season.

Using three judges, each participating PCOA campground will choose two winners. Those winners will be eligible for the state competition to be held during the Gratz Fair on Saturday afternoon, September 26, 2015. The village of Gratz is located in Dauphin County, just 35 miles north of Harrisburg, Pa.
Judging Criteria for the 2015 Mountain Pie Contest

  1. Flavor consisting of aroma, taste, good balance and of course, overall flavoring ….. 30 points
  2. Consistency of filling, correct doneness and overall moistness ….. 25 points
  3. Crust – color, texture, doneness ….. 20 points
  4. Overall visual appeal. Does the pie look appetizing? ….. 15 points
  5. Creativity. How creative is the pie? Including plate presentation ….. 10 points

mountain-pie-cooking



For more information visit a participating PCOA campground or head on over to PAcamping.com.

Apple Crisp the right way!

This is the perfect time of year to take advantage of some of nature’s produce that is not as plentiful during the rest of the year. Among other things, this is apple season!

Here at your central Pennsylvania RV dealership, we are always looking for new recipes to help you enjoy the seasons. It is in that spirit we have found this terrific Autumn recipe to share with our followers, a Campfire Apple Crisp recipe. It is perfect over a campfire but you can make it in a regular oven as well. It is very similar to grilling “potato packs” over an open fire, but with apples instead of potatoes.

Apple Crisp the Camp Fire Way

  • You will need four apples, of your choice, chopped up
  • 1/3 cups of uncooked oatmeal
  • 3/4 cups of brown sugar,
  • ½ cup of flour
  • 1 teaspoon of cinnamon
  • 1/3 cup of butter
  • 3 tablespoons of white sugar
  • Foil

Directions: In a bowl, mix the dry ingredients with the butter until the butter is dispersed in the mixture. Then add the apples. Mix well. Then take three pieces of foil and add the ingredients to make three “pouches” that you will seal to go over the campfire. . squeeze the ends to make a boat shape. Put the apples in the center of the foil and fold the foil over to make sure you have nice, sealed foil packages.

Put a grate over the campfire and cook the package for 15 to 20 minutes. If you have no access to a grate, put the foil pack directly into the campfire a bit farther away from the heat and rotate it every 5 minutes. Check to make sure the apples are cooking evenly about half way through.

You can also use this recipe in your RV if the weather is not conducive to a fire by putting the ingredients in a casserole dish and putting it in the oven for about one hour at 350 degrees.

This is a great tasting, great smelling desert dish that is perfect for the season. If you are looking for an easy recipe to take advantage of the abundance of apples this fall, this can be it.

There are still some great fall RV weekends ahead. Safe travels and Happy RVing!

Yummy Campfire Breakfast

Campfire Toad in a Hole

Campfire Toad in a Hole

Difficulty: Easy | Total Time: 1 hr | Makes: 4 servings

Preparing food on the campfire is all about making do with what’s in the camping kit, and all you need for this dish is a sturdy cast-iron pan. We took the elements of the classic British Toad in the Hole and made a one-pot sausage-and-pancake meal. This Americanized breakfast version starts with an easy batter of cornmeal, flour, milk, and eggs that you can make at home and throw into the cooler. When you’re ready for breakfast, heat up the cast-iron pan over the campfire and brown some breakfast sausages. Then pour in the batter, drizzle with maple syrup, and let the whole thing cook up into one big sweet-savory pancake. Slice into wedges, and a hearty meal is served.

Game plan: The batter can be made up to one (1) day ahead and stored in an airtight container in the refrigerator or in a cooler with ice. When you’re ready to use it, be sure to whisk the batter again to recombine everything.

INGREDIENTS
  • 1/2 cup fine-ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 1 cup whole milk
  • 2 large eggs
  • 2 tablespoons unsalted butter (1/4 stick)
  • 14 uncooked breakfast sausage links (12 ounces)
  • 3 tablespoons maple syrup, plus more for serving
INSTRUCTIONS
  1. Whisk the cornmeal, flour, sugar, salt, and baking powder together in a large bowl. Add the milk and eggs and whisk until just combined and no streaks of flour remain; set aside. (The batter can be made up to 1 day ahead and stored in an airtight container in the refrigerator or a cooler.)
  2. Heat a camping stove to medium (about 350°F to 450°F) or fit a campfire with a grilling grate.
  3. Place a large cast-iron skillet on the stove or grate and heat until a drop of water sizzles and immediately disappears on the surface, about 5 minutes.
  4. Add the butter and heat until foaming. Add the sausages and cook, turning occasionally, until browned all over and cooked through, about 12 to 15 minutes. Transfer the sausages to a large plate.
  5. Whisk the batter again to recombine, then pour it into the skillet in an even layer. Arrange the sausages on top of the batter in an even layer and drizzle the measured maple syrup over the surface of the batter and sausages. Cover tightly with aluminum foil and cook undisturbed until the batter is puffed, cooked through, and golden brown on the bottom, about 15 to 20 minutes.
  6. Cut into wedges and serve immediately, passing additional maple syrup on the side.

Enjoy!

Safe Travels and Happy RVing!

Who wants some S’mores?

Lerch RV-Pennsylvania RV Sales-camping-smores

Got S’mores?

Ahh, s’mores, who could deny a deliciously sweet, sticky, tasty treat while enjoy a campfire? We sure couldn’t! And while we love the traditional graham cracker, hershey’s bar and roasted marshmallow, we’re all about adventure so we polled some Lerch RV customers to discover their favorite ways to make ooey-gooey s’mores.

Reese’s S’more

  •  2 graham crackers
  • 1 regular sized Reese’s peanut butter cup
  • 1 roasted marshmallow

Rolo’s S’more                  

  • 2 graham crackers
  • 2 Rolos
  • 1 roasted marshmallow

Fudge Cookie S’mores

  • 2 fudge cookies
  • 1 roasted marshmallow
    • Put the roasted marshmallow between the chocolate sides of the cookies

Peanut Butter S’more

  • 2 graham crackers
  • Hershey’s chocolate bar
  • 1 roasted marshmallow
  • A smear of peanut  butter on the graham crackers

And an added bonus to all of these recipes? Melt the chocolate piece onto the graham cracker by setting it near the fire. What are your favorite spins on the s’more? Share those campfire favorites with us…

Safe Travels and Happy RVing!