Kampgrounds of America Inc.

2015 KOA Directory

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89 Visit koa.com 511 20 220 Exit 10 Exit 1D Exit 8 W 70th St ® I n n e r L o o p E x p y Louisiana 4 Shreveport/Bossier City The Old South merges with the West in northern Louisiana, where Shreveport sits on the banks of the Red River. No matter which direction you're headed, this award- winning campground (new to KOA) provides a welcome rest spot. Stretch your legs—and your pooch's—in two of -leash dog parks. Let the kids burn of energy in the playground or pool. Relax to the trill of songbirds and drift of to sleep under the shade of tall pines in a Cabin, Deluxe Cabin or on a long pull thru site. When you're refreshed, check out some of the area's renowned Louisiana cookin' and Vegas- style action on riverboat casinos. Pool: May 22–Sept. 30. Max pull thru: 93 ft. I-20 E'bnd (toward Bossier): Exit 8, R off ramp, L at 1st light (W 70th St), 1 1/2 mi on L. I-20 W'bnd (toward Texas): Exit 10 (Pines Rd) left lane turn L on Pines Rd, 3/4 mi turn R on W 70th St, 1 mi on R. Hwy 71S from Little Rock: Becomes Hwy 220 R toward Dallas, continue over I-20, becomes Hwy 3132 W, get in center lane to Exit 1D, turn R onto W 70th St, 2 1/2 mi on R. I-49 from New Orleans: Exit 201 onto Hwy W 3132 to Exit 1D, turn L off ramp onto W 70th St, 2 1/2 mi on R. GPS: N32.44249, W93.87818 OPEN ALL YEAR koa.com/camp/shreveport RESERVATIONS 800-562-4072 ¥ INFO 318-687-1010 6510 West 70th Street, Shreveport, LA 71129 NEW SPICY 3-BEAN & CASHEW CHILI 3 cups chopped onion 3 cups chopped bell pepper 1 large zucchini, chopped 3 garlic cloves, minced ½ cup BBQ sauce 14 oz. tomato sauce 2 tablespoons Worcester Sauce 2 tablespoons chili powder At home – Prep fi rst 4 ingredients and place into a zip-top bag for storage in cooler. Combine the next ingredients from BBQ sauce through Montreal Seasoning and place in a double zip-top bag and into cooler. At the campsite – In a dutch oven over a campfi re or stove, add olive oil and sauté bag of veggies until onions are sof . Deglaze with ½ bottle of beer and add the second bag of seasoning and sauce. Pop the tops and drain all three cans of beans and add. Cook until boiling. Reduce to a simmer. Serve immediately with cashews sprinkled on top. B Y C O U R T N E Y B E L L For other tasty recipes from Courtney Bell, visit thefarmersmarketfoodie.wordpress.com. 2 tablespoons Montreal Grill Seasoning 2 tablespoons Olive oil 1 can Goya Black Beans 1 can Goya Pinto Beans 1 can Goya Kidney Beans ½ bottle of beer 12 oz. whole cashews

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