Summer at Detroit Lake

When our kids were young, our favorite vacation destination was Detroit Lake, Oregon. The reservoir is large and deep, with incredible trout fishing. Kane's Hideaway, where we launched our boat, offers moorage and boat rentals, as well as a small store that sells bait, tackle and other gear. The upper story holds Kane’s Tavern, serving up wine and beer, and offering live entertainment. They're only open May 15th thru September 15th, closed during winter.  The tavern's deck overlooks the lake, and is a great place to sit and watch the sunset.

 
One year, at the last minute, we decided to spend Fourth of July weekend at the lake. Not surprisingly, without a reservation,  there was not a campsite to be found. Fortunately, there was a cancellation at the Lakeside Hotel, a tiny, mom and pop operation, just a stones throw from the marina. (Unfortunately, it no longer exists, having been replaced by The Lodge at Detroit Lake.) It was more like staying at someone's cabin than a hotel. The kitchenette was well equipped, with a full size fridge to hold the day's catch. Every morning, we found a fresh container of night crawlers on our doorstep, compliments of management.

Our boys each caught a nice rainbow trout their first time out. Dad showed them how to clean a fish, roll it in cornmeal and fry it in bacon grease. Beaming, they presented their catch at the dinner table, offering to share. We had a bite each and then left the boys to enjoy their feast. Our daughter thought the fish was delicious, but not worth the work of catching it. At eleven, she was just too grown up to handle worms. She preferred to spend her time sunbathing on the bow of the boat (with me, another confirmed non-worm person).
 
Just in case the fish weren't biting, we always brought something good for dinner. This recipe came from a friend that used to prepare it in the galley of a sailboat. A simple, tasty casserole, it travels well and reheats easily. The only catch is that you need an oven, at least the kind that sits on a camp stove.

Do-Ahead Chicken Pie
Heat to 350°, if using a real oven

1 box chicken flavor stuffing mix
2 cups cooked, cubed chicken (canned chunk chicken works fine)
1 can mushrooms, drained
1 can peas and carrots, or mixed vegies, drained
1 can cream of chicken soup
½ can water

Prepare stuffing per package directions. Set aside.

Combine the soup with water and mix well. Add chicken and vegetables. Mixture should be quite thick. Pour into a greased or non-stick 2-quart baking dish. (For camping, I use a small, enameled metal roaster. It's virtually indestructible and has a lid.)

Spread the stuffing evenly over the top to form a "crust". Cover. Heat slowly, 20-30 minutes or until hot.