Kampgrounds of America Inc.

2015 KOA Directory

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86 Use the ICON KEY on the FRONT COVER FLAP 127 127 92 910 76 80 1383 Somerset & I-75 Lexington Cumberland Parkway Cumberland Parkway Nancy Russell Springs Columbia & I-65 Jamestown Lake Cumberland ® 10 Russell Springs It's water, water everywhere when you stay at this campground overlooking Lake Cumberland, one of Kentucky's most scenic recreational areas. Camp here, and it's just a mile to the lakeshore, boat ramp, boat rentals and restaurant. Fishing is great, and so is cruising along the lake's meandering shoreline. Also be sure to visit the area's other key water attraction: Cumberland Falls has been dubbed the "Niagara of the South" and is one of the nation's largest water- falls. There's plenty more to do in the area—including Mammoth Cave National Park—and plenty to do right at KOA. Play a set of tennis or team up for some volleyball, then cool of in the pool. The recreation hall has cable TV and plenty of video games. Pool: May 15–Sept. 14. Max pull thru: 75 ft. Your host: Sharon Sackos. From Cumberland Parkway Exit 62: North Hwy 127 (0.5 miles), right Hwy 80 (3.5 miles), right Hwy 910 (2.7 miles), right Hwy 76 (4.6 miles), right Hwy 1383 (1 mile). March 27 — November 2 koa.com/camp/russell-springs RESERVATIONS 800-562-5617 • INFO 270-866-5616 1440 Highway 1383, Russell Springs, KY 42642 Kentucky MYVKR.COM ORDER YOURS TODAY AT 1. In a skillet over medium heat, fry the bacon until crisp, 10 to 12 minutes, turning occasionally. Drain on paper towels. 2. Whisk the mayo ingredients, including ¼ teaspoon salt and V teaspoon pepper. 3. Mash the guacamole ingredients, including ½ teaspoon salt and ¼ teaspoon pepper. 4. Mix the ground chuck with the Worcestershire sauce, 1 teaspoon salt, ½ teaspoon pepper, the smoked paprika, and onion powder, and then gently form eight patties of equal size, each about ½ inch thick and a little wider than the buns. Refrigerate the patties until ready to grill. 5. Prepare the grill for direct cooking over medium-high heat (400° to 500°F). 6. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 6 to 8 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat. 7. Build each burger on a bun with garlic mayo, a lettuce leaf, a tomato slice, two patties, as much guacamole as you like, a slice of bacon (torn in half), and more garlic mayo. Serve immediately. weber's extreme burgers Serves 4 Prep time: 25 minutes Grilling time: 6-8 minutes 4 slices thick-cut bacon Mayo 1 /3 cup mayonnaise 1 teaspoon minced garlic Kosher salt Freshly ground black pepper Guacamole 2 ripe Hass avocados 1 tablespoon fresh lime juice 2 teaspoons minced garlic 2 pounds ground chuck (80% lean) 1 tablespoon Worcestershire sauce ½ teaspoon smoked paprika ½ teaspoon onion powder 8 thin slices cheddar cheese 4 hamburger buns, split 4 leaves Boston lettuce 1 ripe beefsteak tomato, cut crosswise into 4 slices about L inch thick ©2014 Weber-Stephen Products LLC. Recipe from Weber's Big Book of Burgers ™ by Jamie Purviance. Used with permission. GET THE ULTIMATE GUIDE TO GRILLING BURGERS! SPECIAL VKR MEMBER PRICE: + FREE SHIPPING REGULARLY $24.99 + SHIPPING & HANDLING $18.49 $18.49

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