VCT Magazine Issue #55
Back issues are available as single copies, in money saving collections, or in "bulk", (multiple copies of the same issue). Digital download collections are also availabe. New subscribers may select subscriptions that include back issues and the shipping is free.
In this Issue:
- Your Design Board
- 1947 Spartan Manor
- 1950’s Flxble Buses
- Trailerfest So-Cal, Cajun Campin
- 1968 Airstream Girl Rescue
- Happy Camper Illustrator
- Helen Never Met a Stranger
- 1956 Comet, Shooting Photos
- 1953 Silver Streak Clipper
- 1968 Boles Aero, A Trailers Past
- 1968 Scad-A-Bout Double Deck
- 1938 REO/1948 H&T Provenance
- Vintage Trailer Clubs
- 1965 Shasta Compact Rockabilly Bash
- USA Rally Calendar
With the pandemic in the rear-view mirror, fall looks promising for getting back to something that resembles normal; for vintage trailerites that means camping and rallies. Rallies are a chance to play in the past and maybe not watch your diet as closely as you usually would. Pancake breakfasts, homemade ice cream, and potlucks seem to work their way into most of our events. We also typically serve either a meal or a substantial part of the meal at the rallies we host. We have a few favorite menus you may want to serve if you have a crowd to feed.
We came up with this one for the first night of the Cajun Campin Rally. We seasoned pots of water with Old Bay Seasoning and boiled baby potatoes, corn coblets, and andouille sausage. The tail-on, peeled, 16-20 size shrimp were boiled in seasoned water separately as needed, so they didn’t overcook. We served a large appetizer portion with a scoop of garlic butter. Most people commented that a few shrimp, sausage, corn, and potatoes was plenty of food. There was plenty left for those that wanted more. By boiling everything for this meal, you only need a 3 burner camp stove and some pots. We used strainers to cook the shrimp in so we could easily remove them from the water.
On the first night of Boot Camp, we have a meet and greet over a casual Hawaiian BBQ dinner. We marinate boneless, skinless chicken thighs in a soy sauce garlic marinade before BBQing them on the grill. We cut kielbasa sausage into bite-size rounds and heat it up with pineapple chunks in sweet chili sauce. Macaroni salad, white rice, and sweet Hawaiian dinner rolls round out the menu. We invested in two commercial-sized rice cookers and have more than gotten our use out of them. Along with making large quantities of rice, we also use them to make oatmeal for our oatmeal bar!
With so many people watching what they eat, we have incorporated a breakfast alternative to pancakes and sausage. Gluten-free oatmeal (or grits) can be cooked in rice cookers. We serve it with things like brown sugar, raisins, nuts, and fresh fruit. At Glamperfest we also do yogurt and granola to be crafted into a breakfast parfait with fresh fruit. It is difficult to accommodate every diet, but it is relatively simple to offer some options.
If you want to try any of these ideas and need more details, just give us a call or shoot us an email. We are happy to help and share what has worked and what hasn’t for us. We can provide you our recipes and maybe help you determine how much food you will need. If you are having a rally, we can help you promote it on www.VintageTrailerRallies.com and in the VCT Magazine. We have window signs, open/closed signs, and free samples of the VCT Magazine for your participants. We want your rally to be a success. If you need help, just ask.
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