Camper's Raclette [camp fire or barbecue]
Comments: Long metal forks or skewers are needed.
Servings: 6 starving campers
  • 2 1/2 cups [565 g] grated cheese
  • 8 slices bacon, fried, drained then crumbled
  • 2 tablespoons [30 mL] chopped any color sweet pepper, membranes removed and seeded
  • 2 tablespoons [30 mL] chopped parsley
  • 1 tablespoon [15 mL] prepared horseradish
  • 1/2 teaspoon [2.5 mL] pepper
  • 1 cup [250 mL] milk
  • 1/4 cup [60 g] butter or margarine
  • 1 [19-ounce / 450-mL] can potatoes, reheated then drained
  • 1 [14-ounce / 398-mL] can artichoke hearts, reheated then drained
  • 1 French bread stick, sliced
  • At home, into a small bowl, mix together grated cheese, fried bacon crumbs, chopped sweet pepper and parsley, prepared horseradish and pepper.
  • Bring milk to a boil; immediately pour boiling milk over mixture.
  • Beat using an electric beater until smooth.
  • Stir in butter or margarine, until completely melted.
  • Refrigerate for approximately 1 hour.
  • Shape mixture into 6 servings shaping mixture into bread shapes.
  • Individually wrap each serving into plastic wrap; refrigerate at least overnight; keep cold at all times.
  • On the camp ground, to serve, unwrap then thread cheese mixture servings onto each of 6 long metal forks or skewers.
  • Heat over camp fire or barbecue over low charcoals until cheese just starts to melt.
  • To eat, grate just melted top part of cheese mixture all over some of hot potatoes and artichoke hearts, and bread stick slices.
  • Repeat operation.