Camping

20 Minute Hamburger Skillet Stew



1/4 lb Lean ground beef

1 lg Onion,sliced wafer-thin

4 Carrots,sliced wafer-thin

2 Potatoes,halved, slice

-wafer-thin

3 Ribs celery,slice

-wafer-thin

1 c Boiling water

2 t Beef extract OR bouillon

2 Bay leaves

1/4 t Dried thyme

Salt OR garlic salt

Pepper 1/4 c Dry re wine

-OR tomato

-juice

2 T All purpose flour

Use melon baller and shape meat into tiny meatballs. Brown in

skillet. Discard any fat. Stir onion into skillet an cook 1 min. A

boiling water or broth and extract or bouillon. A remaining

veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are

tender. Combine wine or water an flour in covere jar. Shake and stir

into skillet. Cook and stir until sauce is thick, 4 mins

Antiguan Charcoal Baked Bananas

This Caribbean dessert can be started in leftover coals

6 large ripe bananas, in a bunch

4 tbsp butter

1/2 cup brown sugar

1/2 tsp ground allspice or 1/2 tsp fresh grated nutmeg

3 limes, halve

1/4 cup dark rum, heated in a small pan onside of grill

Set the bunch of unpeele bananas in hot coals. Bake until black an

soft to the touch. Meanwhile, heat butter with brown sugar and spices

until bubbly. Each person should slit his banana,

squeeze a lime half over it an drizzle the butter-sugar mixture on

top. Ignite rum and pour it flaming over the bananas a little at a

time, shaking the skillet gently until the flame dies.

Aunt Sarah's Chili Sauce

4 qt Tomatoes,cut in quarters

1 T Mustard see

2 c Onions,slice

1 T Celery see

2 c Green peppers,slice

2 1/2 c Cider vinegar

1 T Salt

1 c Sugar- brown,white, maple,

3 T Mixed pickling spices

Honey,whatever is handy

Mix everything together in a big pot and put on the back of

woodstove so that everything simmers gently for ays. It is ready

when it reaches the thickness you want.

This recipe is over 150 years old.

Australian Grilled Fish

4 Fish steaks

1/4 c Lime juice

2 T Vegetable oil

1 t Dijon mustar

2 t Fresh ginger root, Grate

1/4 t Cayenne pepper

Black pepper

* For the steaks: they shoul be 8-10 ounces and 1-inch thick each.

Use Swordfish, Halibut or Salmon steaks.

1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger,

cayenne pepper an enough freshly groun black pepper to suit your

taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn

steaks 2-3 times. 3. Have the grill prepare with white coals an

brush the cooking grill with the remaining one tablespoon oil. 4.

Grill the fish, brushing several times with the marinade, until

cooke through and opaque in the center. Turn fish after about 4-5

minutes. Total grilling time will dependon your grill and the heat of

the coals.

* To broil steak, use a broiler pan brushed with oil and broil until

center is opaque. Will take about 10 minutes total in broiler. Turn

steaks after 5 minutes, and baste often with marinade.

Backpacking Simple Food Ideas

Here are some very simple i eas for dehydrated and light-weight

foods.

1) Any packaged inner mix from the grocery and packed in ziploc

baggies ie, Macaroni & Cheese, Rice-a-Roni, Broccoli and Cheese, etc

There are tons of these things available to ay. If they call for milk,

then the boys can carry powdere milk in baggies. Margarine will

travel well, an since they will be working har , the extra fat might be

desirable.

2) Instant oatmeal an instant grits and bagels are great for breakfast.

Again, powdere milk can be used with these. Get some of the new

Fantastic Foods hot cereal mixes--they are warm an filling.

3) Dehydrated vegetables an full meals can be found in camping

stores. A dried peas to a box of mac & cheese, for instance

4) Try Ramen noo le soups, or any of those "soup in a cup"s (that can

be packaged in baggies so they take up less room).

5) Dehydrated bean flakes that mix up almost instantly with water are

available in HFS. Mix these with some cooke minute rice and put in a

tortilla. Yum! Flavor them with onion, garlic, cumin powders.

6) Cheese backpacks well. Again, the fat may not be so bad if they are

hiking all ay. An if it's col , then the fat is almost necessary to

help them stay warm. (You need a lot more calories when it's col .)

A a hunk to any soup, pasta, rice, or dehydrated veggies you're

cooking.

7) Pasta, pasta, pasta. Top it with sauces made from the dry package

mixes. A lot of these are tasty. High in so ium and preservatives

sometimes, but for a couple of meals they won't hurt you.

8) Instant mashed potatoes that can be mixed with the powdere milk

or water only. Make up an instant gravy to go top.

9) Dried fruit can be cooke in some water an put on top of a piece of

angel food cake for dessert. (Hey, the cake might get crushed a little,

but it is lightweight!) A some cinnamon an Tang (in lieu of orange

juice)an you approximate a Cooking Light recipe.

10) The dry veggie burger mixes would make a great meal. Most of

them make up with water only an many are quite tasty.

11) Bulgar and couscous cook up in only a few minutes with boiling

water.

Baked Stuffed Fish

White fish,enough for

-4-6

2 c Soft bread cubes,about

-1/2" cubes

1 Small onion,choppe

-fine

1 Green pepper,blanche

-an ,Choppe

8 oz Imitation crabmeat

1/4 c Lemon juice

1/2 c HELLMANS mayo

Salt & pepper,To Taste

Mix all these ingre ients together and roll up in fish fillets,

securing them with toothpicks. Divide it among four or five

goo -size pieces. Bake at 400 for 30 minutes. During last 10 minutes

pour newburg sauce over fish.

It's good with flounder, but any white fish will do. I've used large

cod and catfish fillets and butterflied them. Just enough so you can

roll it up over the stuffing.

Best Peach Cobbler

Filling

3 T Sugar

2 qt peach slices,Canne

4 t Baking powder

3/4 c Sugar

6 T Lar (or butter)

1/4 c Water

3/4 c milk cut half-,Canne

3 t Corn starch

-strength with water (just

Topping

-enough to moisten dough)

2 c Flour

FILLING: Dissolve corn starch in water; a d mixture to peaches an

juice in a large, warm Dutch oven; stir well; sprinkle sugar on top;

cover an allow to simmer lightly while topping is prepared.

TOPPING: On a floure board, turn out a soft dough; pat down to 1/2"

thick; cut into strips 1/2" wide and place criss-cross atop peach

mixture; cover an cook approximately 20 minutes until golden brown.

Serve with Campfire Coffee. Serves approximately 18.

Biscuit And Pancake Mix

9 c Flour,sifte

4 t Salt

1/3 c Baking powder

1 3/4 c Shortening,vegetable

1 c Milk,powdere

Chill shortening. Sift all dry ingredients. Cut shortening into

flour till mixture resembles coarse cornmeal. Store, well covered, in a

cool, dry place.

Use for pancakes, biscuits, shortcake, cobblers or anything that you

would make from a packaged biscuit mix. All you need is water.

For pancakes a 1 tb each sugar and powdere eggs to each cup of

mix.

Blackened Fish

2 T Paprika

2 T Cayenne pepper

2 T White pepper

3/4 c Creole seasoning

1/4 c Blackening seasoning

4 .to 12 fish fillets

1/8 c Butter (or margarine)

Mix the spices. Coat the fillets with the spice mixture.

Melt the butter or margarine in an iron skillet over a hot cooking

fire. Sear the fish for 1 to 2 minutes on each side, or until they

smoke and appear "blackened".

Remove the skillet from the fire an cover. The heat in the pan will

complete the cooking in about 10 minutes. The spices can be mixed at

home an store in an airtight container.

Makes about 4 to 6 .

Blazing Trail Mix

2 c miniature wheat or,Shre e

- bran squares

1 c thin pretzel,Unsalte

- sticks,broken into pieces

1/2 c lentils,Cooke

1/2 c Quick-cooking rolle oats

1/2 c Raisins

1/2 c dried apples,Choppe

1/4 c Honey

2 t Curry powder

1/2 t coriander,Groun

1/4 t cumin,Groun

1/4 t Paprika

1/8 t red pepper,Groun

In a 13x9-inch baking pan, combine the wheat or bran squares,

pretzels, lentils, oats, raisins, an apples. In a small bowl, stir

together the honey, curry powder, coriander, cumin, paprika an

pepper. Drizzle the honey mixture over the cereal mixture. Toss until

evenly coated. Bake at 350 for 15 to 20 minutes or until crisp,

stirring occasionally. Store in an airtight container or self-closing

plastic bags.

Makes 8 cups or 16 .

Box Oven

1 Brick (or flat rock)

1 pk Aluminum foil,heavy-duty

1 Corrugated car board box

1 Metal pie pan,ol

3 Coat hangers

4 Charcoal briquets,lit

1. Cover the inside an outside of the box completely with 3 or 4

layers of aluminum foil, including the flaps. Lay box on level ground so

that the opening opens oven-style (front-door style is OK, too).

2. Straighten the coat hangers, then run them through the sides of

the box about 2/3 of the way up from the bottom to form a rack.

3. Set brick in bottom. Place live coals into pie pan/pie plate. Put

pan on brick ( on't forget, the PIE PAN IS HOT! Use an oven mitt or

hot pad).

4. Place foo to be cooke onto coat-hanger rack an close oven door.

Watch carefully, checking often. Each live coal makes about 80

degrees Fahrenheit.

Buckwheat Pecan Pancakes for Camping

MIX IN A ZIPLOCK BAG

2 c Buckwheat flour

1/2 t Salt

2/3 c Wheat flour

2 t Baking powder

2/3 c dry milk,Instant

3 T egg (optional),Drie

IN SMALL TIGHT CONTAINER

2 T Oil

2 T Molasses

ADD WHEN MIXING

2 1/2 c Water

1/2 c Pecan halves

PACK FOR TOPPING WHEN DONE

1/4 c Butter (optional)

1 c Maple syrup

This is a camping recipe. Assume moderate heat on a campfire or pack

stove.

When ready to cook, mix all ingredients except the butter an syrup

and let set a couple minutes. If stiff, a a little more water. If you

heat the pan well first, no oil is necessary; however you will need a

goo , flat metal spatula. If I have time, I plop 3 or 4 pecan halves on

each cake instead of mixing them in. Serve hot with butter and syrup.

Can be save for later in the ay; great with jam.

Burgers In oil

1 .to 1 1/2 lb beef,Groun

2 sm Green bell peppers,choppe

4 16-inch squares aluminum

onion flakes,Dehydrate

. foil

Worcestershire sauce

4 Carrots,slice

Salt & pepper,To Taste

1 cn Potatoes,16oz, slice

Separate meat into 4 portions. Place each in the center of a square

of foil. Top with equal portions of chopped carrots, potatoes an

peppers.

Season with dehydrated onions, Worcestershire sauce, salt an pepper

to taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15

minutes per side.


Buttermilk Biscuits

1/4 c shortening

1/4 t baking soda

2 c self-rising flour

3/4 c buttermilk

Cut shortening into flour. Stir soda in milk and pour into flour an

shortening. Stir until well blended. Pour out onto a floure surface an

knead 12 to 15 times. Roll out and cut. Place on a

baking sheet and bake at 450 egrees F. until brown.

Camp Au Gratin Potatoes



1 cn Corne Beef Or 2 Cans Tuna

-Or Similar

-Meat

2 Boxes Au Gratin Potatoes

6 c Water

1/2 c Dry Milk Powder

1/4 c Margarine Or Oil

1 m Pot For Heating Water

1 lg Pot For Potatoes

1 Stirring Spoon

Put the corned beef or tuna on the bottom of the pan. Open the

potato packages and layer the potatoes on top of the meat. Sprinkle

the cheese powder over the potatoes. Put the oil or margarine on the

potatoes. Heat the water to near boiling and a the dry milk. Pour the

hot liqui over the dry potatoes and put the pot on a moderate fire to

simmer gently for 40 minutes. This arrangement should result in a

slightly liquid mixture. Turn the pot from time to time if it is being

kept at the e ge of the fire to assure it heat all the way aroun . The

oil or margarine is to keep the liquid from foaming. A smaller quantity

or none can be use , but more care to keep the liqui from boiling

over must be made. Goo serve with something that will sop up

the extra juices.

1 c Lentils

1 T Cumin

3 T Tomato soup powder

1 t Oregano

2 T Masa (or Corn flour)

1 t Salt

1 T Chili Powder

1 Clove Garlic

1 T Onion Flakes

4 c Water

Combine all the ingred ients and simmer 30 - 45 Min.

Camp Cobbler Delight

1 cn Sliced peaches,large

1/4 lb Margarine

1 cn Fruit cocktail,large

1 c Brown sugar

1 cn Crushed pineapple,small

1 pk Cake mix

1/2 c tapioca,Instant

In 12 inch foil lined Dutch Oven, combine fruit an tapioca.

Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over

cake mix. Dab butter all over top of brown sugar.

Place li on oven. Bake 45 minutes to 1 hour. Use 6 to 8 coals on the

bottom and 14 to 16 on the top. Cake is done when top is brown an

cake has absorbe juices an is no longer dry.

Camp Hash

4 c Shre ed Hash Brown,Drie

Taste

Potatoes (Get At Costco)

1 lg Pot With A Li

2 pk Onion Soup Mix

1 lg Spoon

1 1/2 lb Meat (Or Sausage),Groun

6 c Water

Assorted Seasonings To

Brown the meat in the bottom of the pan. Break up the meat as it

cooks assuring that all the pink (raw) meat is cooked. Add the water

and soup mix stirring to mix. Heat to boiling and simmer a few

minutes. Add the dry potatoes and stir to mix. Cover the pot and

move to the edge of the fire for about 10 minutes to allow the

potatoes to swell up with the water. Move the pot back on the heat

and stir while cooking the potatoes. cook about 5-10 minutes. Serve

hot. Seasonings may be added with the potatoes to the cooks taste.

Hot peppers, chili powder, basil, italian seasonings are good.

The meat may be hamburger, sausage, italian sausage, etc. Different

meats do provide a different flavor. This hash can be either an evening

or breakfast meal.

Camp Pasta

1 lb Pasta -- any kind

1 pk Spaghetti sauce mix

1 cn Tomato paste

1 lb Lean hamburger -- ground

-turkey or

-Italian sausage

Heat water to a boil in a large pot. In a smaller pot cook the meat

and a the sauce mix, water, an tomato paste according to the

instructions on the sauce package. Cook the pasta in the water

for 8-10 minutes. Place the lid on the pot and with gloves or pot

holders drain the water from the pasta through the crack between the

li and the pot. Putting the pot on a stump or log and letting

the stump or log hold the weight of the pot helps. Mix the sauce with

the drained pasta and serve . Grated cheese may be used with the

pasta. Pasta notes: Spaghetti is the traditional pasta, but wheels, or

other forms that are more compact and larger will be much easier to

drain.

Camp Potatoes

4 Potatoes,slice

4 Onions,slice

4 T Butter or margarine

10 oz Cheddar cheese,sharp

Salt & pepper to taste

Grease a large square of heavy foil. Arrange sliced potatoes on foil,

sprinkle with salt an pepper an cover with sliced onions. Add chunks

of butter or margarine. Wrap and seal foil. Cook over hot

coals on a grill until done (30 or 40 minutes depending on fire). Open

foil and add thin-sliced cheddar strips. Cover again and grill for a

couple of minutes, until cheddar melts.

Camp Stew - Mr. B's Recipe

1 Or more chickens

2 lg Onions, cut up fine

2 Twice as many squirrels as

Butter beans

-chickens

Corn

of pickle pork -or-,Slices

Tomatoes

-bacon to cover bottom of

Red,black pepper & salt to

-stew-pan

-taste

Irish potatoes

Prepare one or more chickens, an twice as many squirrels, as for

frying. Into the bottom of a pot or deep stew-pan, lay slices of

pickled pork or bacon, cutting off the rind and rancid parts, if bacon is

used.

Put a layer of chicken, one of Irish potatoes peeled an sliced, two

large onions cut up fine, butter beans, corn and tomatoes; re an

black pepper and salt to taste; a layer of game, then of pork. Finish

with a layer of vegetables; cover with water, an , putting on a well-

fitting cover, set the vessel where the mixture will simmer gently an

stea ily for four hours.

Camper's Baked Potatoes
6 Baking potatoes

1/4 t Garlic powder

1 Onion,chopped

1/2 t Lemon pepper

4 oz Green chiles

Aluminum foil

4 oz Black olives,chopped

1. Scrub and chop baking potatoes into pieces, but do not peel.

2. Prepare 6-8 square pieces of heavy- uty aluminum foil, one piece

per serving. Place equal portions of the ingre ients on each foil square.

Fold the foil in a drug-store type fold, sealing ends.

3. Place on barbecue grill for about 45-55 minutes. If you can safely

take along margarine, you might want to add a teaspoon or so to each

packet before grilling.

Camper's Buckwheat Pancakes

3/4 c Buckwheat Flour

3/4 c Flour,All-Purpose

1/2 t Salt

1/3 c Drie Whole Egg

1/2 c Nonfat Dry Milk

1 1/2 t Baking Powder

4 T Margarine

1 1/2 c Water

Mix all ingredients, except margarine, with water to make a creamy

batter. Melt margarine and add gradually to batter while stirring.

Camper's Cookies

2 c Flour

1 t Baking soda

1/2 t Salt

1/2 t Baking powder

1 c Margarine

1 c White sugar

1 c Brown sugar

2 Eggs

1 t Vanilla

2 c Oats

6 oz Semi-sweet chocolate chips

1 c Nuts

Sift together the flour, baking soda, salt, an baking powder. Cream

the margarine an the sugars together. A the eggs and beat. A

the flour mixture and mix well. A the vanilla, oats, chocolate chips,

and nuts. Grease a 13x9x2 pan, an press mixture in evenly. Bake in a

preheated oven 15 minutes at 350 F


Camper's Sausage

2 1/2 kg Ground beef

5 t Tender quick curing salt

2 t Coarsely ground pepper

2 t Garlic salt

2 t Mustard salt

1 t Hickory-smoked salt

These will keep for several days without refrigeration.

Mix together spices. Crumble meat an , with the hands, thoroughly

mix in spices. Cover an refrigerate for 24 hours. Mix again an

refrigerate another 24 hours.

On the third ay, shape into five rolls about 38 mm in iameter. Place

50 mm apart on a metal rack an bake at 150 egrees F

(65 degrees C) for 8 hours, turning every 2 hours.

Camper's Stew

1 cn Whole new potatoes

1 cn Meatballs with gravy

1 cn Green beans

8 oz Can tomato sauce

1 cn carrots,Dice

2 T onion,Dehydrate

Drain liqui from vegetables, save 1 cup. Combine all ingre ients,

bring to a boil and serve. Delicious also with "biscuit mix" umplings.

Follow irections on package. Serves 2 to 3. Easily doubled.

Campers Hobo Pie

1 lb Ground beef

4 Carrots slice

2 Potatoes cube

1 m Onion,sliced in 1/4"

-pieces

Butter

Form hamburger patties and put one patty,with in ivi ual of

whole carrots,sliced potatoes an sliced onions,on a sheet of aluminum

foil. Brush everything with butter and sprinkle with salt and pepper.

Fold foil over foo and place on charcoal or open fire Cook

for an hour,turning every 15 minutes. Chicken can be substituted for

the hamburger meat.

Campers Pizza Pie

8 oz pizza or spaghetti sauce

1 lb Wheat brea

1/4 lb Mozzarella cheese

Pepperoni

Using the pie iron, take two slices of bread, put 1 1/2 tablespoons

pizza sauce on one slice of bread. Top with Mozzarella cheese an

slice pepperoni. Place other side of bread on top and butter outer

sides of bread. Put sandwich into pie iron and place in coals of fire.

Cook until bread is toasted.

Campfire Biscuits

2 c Jiffy Baking mix

2/3 c Water

Directions: Mix well and knead. If too soft, add a little more mix

for a dry handling dough. Put flour on aluminum foil and pat dough to

about 1/2 inch thickness. Cut into biscuits. Bake at moderate heat for

15-20 minutes, or until biscuits are lightly browned on top. Remove

from heat and serve hot.

Campfire Cinnamon Coffeecake

2 T Butter or margarine

1 c Packaged biscuit mix

1/3 c Evaporate milk,un ilute

1 T Prepare cinnamon-sugar

Make Coffeecake: Cut butter into tiny pieces over biscuit mix in

me ium bowl. Toss lightly with fork until butter is coated. Make a well

in center. Pour in milk an cinnamon-sugar, stirring with fork just until

mixture is moistene . Turn dough into a lightly grease an

floure 8-inch shiny, heavy skillet. With floured hands, pat down

evenly into the skillet. Cook, covered, over very low heat, 12 to 15

minutes, or until a cake tester or wooden pick inserte in center

comes out clean.

For Topping: Spread the coffeecake with 2 Ts butter or margarine.

Then sprinkle 1 ts prepare cinnamon-sugar over all of it. Cut into

quarters, an serve warm.

Campfire Coffee

Water

coffee,Fresh Ground







Bring water to boil; a fresh ground coffee; immediately remove

from fire; pour from top.






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35-----------------------

Campfire fondue







2 c Cheddar,Shredded

-OR swiss cheese

2 T All purpose flour

1/4 t Paprika

1 cn Cream of celery soup

1/2 c Beer (or white wine or

-water)







Toss together, cheese, flour an paprika. Combine soup and beer.

Heat. Over low heat a d cheese, stirring until completely melted .







Serve with French Brea Cubes






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36-----------------------

Campfire Fried Rice



1 pk Precooke rice (7 oz)

2 c Boiling water

1 cn Spam luncheon meat - (7 oz)

- ice

1 Envelope fried rice

-seasoning mix (1 oz)







Place rice in small bowl; pour boiling water over. Cover an let

5 minutes. Fluff with a fork. Mix in Spam and seasoning mix.







Transfer mixture to medium skillet. Cook over medium heat 5 minutes,

stirring often.






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37-----------------------

Campfire Hash







2 TB cooking oil

1 lg onion -- chopped

2 garlic cloves -- mince

4 lg potatoes -- peeled an

: cube

1 lb smoke sausage -- cube

1 cn chopped green chiles -- (4

: oz)

1 cn whole kernel corn --

: drained







In a Dutch oven, heat oil. Saute onion an garlic until tender.

A potatoes. Cook, uncovered, over medium heat for 20 mins.,

stirring occasionally. A sausage; cook and stir until potatoes are

tender and well browned, about 10 mins. more. Stir in chilies and

corn; cook until heated through.






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38-----------------------

Campfire Pork And Beans



8 Bacon slices,cut 1 1/2"

1/2 c Chopped onion

1/2 c Chopped green bell pepper

53 oz Can pork an beans

1/4 c Molasses

1/4 t Tabasco sauce







Heat oven to 375 degrees. Fry bacon until crisp;set aside. Reserve 2

tablespoons drippings in pan. Saute onion an green pepper in

drippings until tender. Combine beans,molasses an re pepper sauce

in a 2 1/2 quart casserole. Bake 40 to 45 minutes. Top with bacon.






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39-----------------------

Campfire Recipes 1- CAMPING IDEAS



GRILLED CHEESE---- Sandwiches can be made without a pan--use a buddy

burner if you have one or wrap the prepare sandwich in foil and place just

above the coals (cooks real fast). To make it a more complete meal a

tomatoes, onions and cold cuts or any combination of your choice before

cooking.







KEBOBS--- Of all sorts are easy to make and require no pans. If using

woo en skewers, soak them in water to slow down the burning and make

sure you can cook without holding by hand over the fire; if using metal ones

make sure each person has a goo glove to hold it with or there is a proper

handle on it.







Make kebobs with wieners, smokies, sausage or meatballs. Pre cook

chicken, turkey, ham or any other meat cubes. Use a variety of veggies such

as peppers, canned taters, tomatoes, mushrooms, etc. As it is cooking,

brush with bar-b-que sauce or teriyaki sauce if so desired.







RICE--- cooked in a sleeping bag. Take instant rice in 2 heavy duty zip

lock bags. A slightly less than normal amount of boiling water, (it

must be at a full boil), add some raisins, nuts or some cinnamon and sugar,

or whatever other flavoring you desire. Zip it up tight and place in a sleeping

bag. The rice will cook in about 20 minutes. Once the rice is done, you can

add cinnamon, nutmeg, raisins and nuts to make it a

dessert or snack; or you can use it as a side dish by adding butter, soy sauce

or canned gravy.

BREAD--- A grate che dar or parmesan cheese to butter, sprea on

brea slices (french or Italian loaves slice thick work best) wrap in foil an

put on coals or on a grate above the coals.

HOT DOGS--- are always popular but if you are tire of the usual roasts, try

wrapping them in biscuit wraps and cooking them on a stick or wrap very

loosely in foil an place on grate above fire for 15 to 30 minutes (time will

depen on the heat of the fire and the weather. To make these more fun a

cheese, onions, mustar , ketchup, pickles, bacon bits, etc. before wrapping.

If using a stick, only a a little bit or the wrap will rip.

SOUPS---- To tomato soup add croutons, bacon bits, cheese cubes, slice

sausage; to vegetable soups ad precooke groun beef, wienies, cheese

cubes; to noodle soups add croutons, parmesan cheese, cubes of precooked

beef or chicken. Serve with crackers or cheese bread.

Campfire Recipes 2-CAMPING IDEAS

POTATO DINNER-- Take a raw potato. Hollow out the center leaving

about 1/2 inch all the way around with skin attache . Fill the center

with spiced hamburger with a bit of tomato sauce or use sausage

pieces. Wrap tightly in foil and place on coals. Serve with cheese or

garlic bread and a salad or some steamed or canned veggies. To

steam veggies, slice thinly and make a foil pack an a d a little water;

seal and place on or over hot coals. Check after a 1/2 hour. Potato will

take about an hour.

ONION SKIN HAMBURGER-- Cut a large onion in half cross-wise an

remove most of the center, leaving about 3 or 4 layers. Mix up a

hamburger mixture of your favorite seasonings and press into the

hollowe out onion skin. Place directly on the coals for about 20 to 25

minutes.

BREAD CUPS--- Use a stick that is about 3 inches across, wrap in foil,

grease foil and form biscuit mix or bread dough around the end of the

stick and cook over the fire. Remove from stick carefully when done

and serve anything you like in the cup; chili, creamed chicken,

creamed tuna stew, etc.

CREAMED CHICKEN-- use cream of chicken soup with 1/2 can of

milk/water and using precooke chicken chunks.

CREAMED TUNA-- using cream of mushroom soup mixed with 1/2 can

milk/water and a can of drained tuna. A canned veggies (draine )

to the mixture. You may have to a more milk/water to make it of

stew consistency.

CANNED stew or chili is also good serve in the cups.
EGGS IN A NEST Using a bu dy burner, hollow out a piece of brea ,

butter the brea , place on burner and crack an egg into the hollowe

area and cover with foil, flip when ready if desired. If you want

sausage, cook it first then you won't have to butter the bread.

BACON AND EGGS Using a paper lunch bag, place 2 pieces of bacon in

bottom of bag. Crack 1 egg on top, roll down bag tightly; poke stick

through bag an hol over fire. Bag will not burn. It will take about 5

minutes to have bacon an eggs. DO NOT ADD EXTRA BACON AS THE

GREASE WILL CAUSE THE BOTTOM TO FALL OUT OF THE BAG. At the

same time make toast by sticking a piece of bread on the end of stick,

turn as necessary.

BAG OMELETTE---- Use a good quality ziplock type bag. Break 1 to 3

eggs into the bag, a d a tablespoon of milk per egg, a cheese,

bacon bits, peppers, onions, mushrooms or whatever you like in an

omelette to the bag. Close the bag tightly, much all together and drop

bag into boiling water (water should be at a full boil. It will take 3 to 8

minutes depen ing on how many bags are in the water. Can be thrown

back into the water if you fin yours isn't done enough.

BOILED EGG---- Place egg in a hot cup (a paper one without the wax

coating). Cover the egg with water and sit the cup on the coals. Have

the seam on the cup away from the flames as the cup may split open

on the seam. Bring the water to a boil an boil for 10 minutes a ding

more water as necessary to keep the egg covered. The cup will not

catch fire as long as you make sure that there is enough water in the

cup.

ORANGE SKIN---- Cut an orange in half cross-wise and scoop out the

insides and eat. Break an egg into the hollow rind and set irectly

onto the coals an cook for 10 to 15 minutes, or until the center is

done. 'For biscuits,mix Bisquick as irected an fill rin 3/4's full an

cook as above until toothpick comes out clean (no doughy goo on it).

BAKED APPLES-- Cut the apples in quarters, remove seeds and place

on shiny side of a sheet of foil. Sprinkle with brown sugar, cinnamon,

raisins and ot with butter. Wrap tightly and place on coals for 10 to

15 minutes.

ORANGE CAKE-- Have each person eat an orange by cutting a thin

slice from the top and eating the pulp with a spoon leaving the skin in

tact. (They could have the orange for breakfast an save the shells in

a zip lock.) Mix a white or spice cake mix as irected on box. Pour mix

into rin until 3/4's full, put the thin slice on the top and wrap in foil,

place on coals and cook for 10 to 15 minutes.

BREAD ON A STICK-- Have a stick about the wi th of a broom han le.

Cover about 1 1/2 feet with foil, shiny side out. Grease the foil well,

wrap canned crescent rolls around it an bake over the hot coals. Can

also use biscuit mix. After mixing biscuits make a tope of the dough

and wrap around stick leaving a little space between wraps. Serve with

jam or honey.

PUDDING IN A BAG-- Using a good ziplock, divide instant pu ing into

portions in the bags, a the right amount of milk, close the bag an

mush with fingers. In about 5 minutes you'll have pu ing. Eat it right

from the bag.

Campfire Stew



2 lb Hamburger

1 cn stewe tomatoes

1 cn corn

8 oz Elbow macaroni

1/2 c Chopped onions

1 c Water

1/4 lb Longhorn che dar cheese

Brown beef in utch oven, kettle, or skillet. Drain. Stir in

tomatoes, corn, macaroni, and water.

Cook until done. Just before serving a d cheese.

Camping Seasoning Mix



1/3 c Salt

1 T Paprika

1 T Garlic Powder

2 t Onion Powder

1/2 t Cayenne or substitute Curry

1/2 t Pepper

Mix well an store in a double zip-lock bag or a good screw-top

container.

Cheesy Chicken Rolls

1/2 c lowfat mozzarella cheese --shre e

1 jar Sliced mushrooms -- (2 1/2 oz) draine

1/4 c Plain low-fat Yogurt

1 TB Chives -- Snippe

1 TB Parsley -- Snippe

1 TB Pimiento -- choppe

4 m Skinless Boneless Chicken Breast Halves -- about 12 oz total

1 TB Dry bread crumbs -- fine

1/8 ts Paprika

1 TB Plain low-fat Yogurt

For filling, in a small bowl combine cheese, mushrooms, the 1/4 c

yogurt, chives, parsley, an pimento. Place 1 chicken breast half,

boned side up, between 2 pieces of clear plastic wrap. Working from

the center to the edges, pound lightly with a meat mallet to 1/8"

thickness. Remove plastic wrap. Repeat with remaining chicken.

Sprinkle lightly with salt and pepper. Spread some of the filling on

each chicken breast half. Fold in the sides an roll up. Arrange rolls

seam side down in a 10x6x2" baking ish. Combine bread crumbs an

paprika. Brush chicken with the 1 Tbspn yogurt; sprinkle with crumb

mixture. Bake in 350 deg F. oven for 20-25 minutes or till

chicken is tender an no longer pink.

Cherry Fudge Goodies

1 ea Box fu ge brownie mix

1 1/2 c Shre ded Coconut

1 1/2 c Choppe ,Can ied cherries

2 T Cherry flavoring oil

1 c Chopped walnuts

-powdere Sugar

-shortening

Follow brownie mix irections/recipe on box. A coconut, 3/4 C

walnuts, flavoring oil and cherries. Blend well.

Pour batter into grease Dutch Oven or covere baking pan. A coals

5 on top 7 un er (350) Bake. Its one when a knife comes out clean.

Top with remaining walnuts and sprinkle with the powdere sugar. Let

cool. Cut into squares.

Chicken In oil

1 sm Green bell pepper,choppe

1/2 sm Re bell pepper,choppe

10 Mushrooms,choppe

4 Chicken breast,halve

1 cn Pineapple slices,8oz

1 t Butter (or margarine)

Garlic powder,salt and/or pepper to Taste

4 16-inch squares aluminum foil

Divide the peppers and mushrooms into four equal parts. Coat a small

area in the center of the foil with butter or margarine. Place a

portion of peppers an mushrooms on the grease area of foil. Top

with a chicken breast an a pineapple slice. Season with garlic

powder, salt and pepper.

Fold foil securely and check for leaks. Place on coals for 10 to 15 minutes per side.

Makes about 4 .

Cinnamon Apples

4 24 inch length of aluminum

4 T Re cinnamon can ies

Foil

4 T See less raisins

4 lg Tart apples - core

Dot with butter

Cut off four 24 inch length of heavy duty aluminum foil and fold in half. Place one cored apple in center of each foil square; fill hole with one tablespoon each of red cinnamon candies and seedless raisins.

Bring foil up loosely over apple and twist ends together to seal well.

Cook foil package over glowing coals til done Serve warm with cream or ice cream if desired.

Coffee Can Cookery

2 Strips bacon

1 Me . potato,slice

1 Me . onion,slice

1 Me . tomato,slice

2 Stalks celery

1/3 lb Ground beef

1 Carrot

Salt and pepper to taste

Coffee can an li







Cut carrot in half lengthwise. Cut celery and carrot into 2" lengths.

Cut bacon in half. Mold 2 meat patties. Place 2 pieces of bacon on

bottom of can. Place layers of all ingredients. Repeat. Place

close coffee can on top of glowing coals for 25 min. Open li an

check after 10 minutes, if browning too rapi ly, pour 2 Tb. of water in

can.






-----------------------







50-----------------------

Corned Beef & Cabbage



2 lb Well trimmed corned beef

-boneless

-brisket or roun

1 sm Head green cabbage,cut

-into

6 We ges

6 m Carrots cut into quarters

1 sm Onion,quartere

1 ea garlic,crushe







Pour enough col water on corne beef in dutch oven to just cover.

A onion and garlic. Heat to boiling, reduce hea . Cover an simmer

until beef is tender, about 2 hours. Remove beef to warm platter, keep

warm. Skim fat from broth. A cabbage an carrots, heat to boiling.

Reduce heat and simmer uncovere 15 min.






-----------------------







51-----------------------

Dandelion Salad



1/2 c Cream

2 ea Egg

1 T Sugar

1 t Salt

4 T Vinegar

1/4 c Butter

Paprika

Pepper

4 ea Sl Bacon,thick

1 Dandelion







Carefully wash an prepare the andelion as you would lettuce. Roll

in cloth and pat dry. Then put into a sala bowl and place in warm

place. Cut bacon in small pieces, fry quickly and drop over the

andelions. Put the butter an cream into a skillet an melt over a

slow fire. Beat eggs, a d salt, pepper, sugar an vinegar an mix with

slightly warm cream mixture. Pour into skillet an under increase

heat, stir until dressing becomes thick like custard. Take off and pour

piping hot over an elion. Stir thoroughly. Never use andelion after it

has begun to flower, for then it is apt to be bitter.






-----------------------







52-----------------------

Dutch Oven Biscuits







2 c Flour

4 T Soli shortening

1/2 t Salt

1 c Milk ( iluted ok),Canne

3 t Baking powder







Blen flour, salt, baking powder and mash in shortening with a fork

until crumbly. A milk and stir until the dough sags down into trough

left by spoon as it moves around the bowl.







Turn dough out on a floure surface, knead for 30 seconds, pat out

gently until it is 1/2 inch thick. Cut with a round cutter or pinch off

pieces of ough an form by han .







Put biscuits into a grease Dutch Oven, cover, and bury in bright coals

for 5 or 10 minutes or until golden brown.






-----------------------







53-----------------------

Dutch Oven Trout







6 8 inch trout

1 t pepper,Groun

12 sl Bacon







Filet the trout. Lay three slices of bacon on the bottom of a Dutch

Oven, put 1/2 a trout, flesh-side-down, on each slice. Sprinkle pepper

lightly over upper sides of fish. Arrange a second layer of bacon an

fish at right angles to the first, an continue to arrange other layers,

each at right angles to one below it, until all the fish halves are in the

pot. Cover the Dutch Oven, bury in coals, cook 35-40 minutes. Serve a

slice of bacon with each half-fish. If you cook bass this way, skin them

first.






-----------------------







54-----------------------

Easy Stroganoff







2 t Butter or

-into thin stripes

-margarine

1/4 c Water

1 cn Cream of mushroom

1/2 c Sour cream

-soup

1/2 c onion,Choppe

1 lb Round steak,cut

1/2 t Paprika







Melt butter or margarine in skillet. Brown strips of round steak in

hot fat. A onion an brown. Stir in soup, water, sour cream an

paprika. Cover and cook over low heat about 45 minutes, or until meat

is tender. Stir frequently. Serve over hot noo les (wide egg noo les,

etc.) or rice.






-----------------------







55-----------------------

Egg In A Nest







1 sl of brea

1 Egg







Make a hole in the center of the slice of bread an place in frying

pan an break egg in the center of the hole an leave to cook.






-----------------------







56-----------------------

Flank Steak Teriyaki



4 - 6 flank steaks

1 T Salad oil

1/4 c Sugar

1 t Ginger

1/2 t MSG

4 - 6 pineapple slices

1/2 c Soy sauce

2 T Sherry (optional)

1 ea garlic,crushe







To form marinade, combine all except steaks and pineapple. Mix well

and pour over steaks. Let marinate 1 to 1-1/2 hours. Fry steaks in

very hot oven or skillet brushing once with marinade. A d pineapple

uring last few minutes, brush with marinade and cover. Cook

3-5 min. Serve over rice.






-----------------------







57-----------------------

Foil Dinner







12 Potatoes,partially cooke

12 Carrots (or other vegetable)

3 lb beef,Groun

Salt and pepper,To Taste







For single : Cut one potato into small pieces. Cut carrot

into sticks. Make a patty of 1/4 lb. ground beef (3/4 inches thick).

Place all ingre ients side by side on a piece of foil. Season to

taste, wrap in foil an put packet into embers or onto grill. Cook 10

to 20 minutes.







Other combinations: Ham, pineapple and sweet potato; Chicken legs,

onion an potato; Hot dogs and onions; Hot dogs with cheese an

bacon; Hot dogs with apples and cheese.






-----------------------







58-----------------------

Foiled Burgers Aka "Jack Special"







1 lb beef,Groun

4 Squares heavy uty foil

. (16x16 inches)

4 Carrots,choppe

1 cn New potatoes,sliced (16oz)

2 sm Green peppers,choppe

onion flakes,Dehydrate

Worcestershire sauce

Salt & pepper,To Taste







Separate the meat into 4 portions. Place each portion in the center

of a aluminum foil square. Top with equal portions of choppe

carrots, potatoes and bell peppers. Season with dehydrated onion

flakes, Worcestershire sauce, salt an /or pepper to suit your taste.

Seal the foil, check for leaks. Place on the coals for 10 to 15

minutes per side.






-----------------------







59-----------------------

Foiled Chicken



1 sm Green pepper,choppe

1/2 sm Re pepper,choppe

10 Mushrooms,choppe

4 lg Chicken breasts

1 cn Pineapple slices (8oz)

Non-stick cooking spray

-*or* 1 tsp

-butter

Garlic powder,salt an /or

-pepper to taste

4 Squares heavy uty foil

-(16x16 inches)







Divide the bell peppers an mushrooms into 4 equal parts. Coat a

small area in the center of the foil with cooking spray or a small

amount of butter. Place a portion of peppers an mushrooms on

the grease area of the foil. Top with a chicken breast an a pineapple

slice. Season with garlic powder, salt and pepper to your taste.

Fold the foil securely and check for leaks. Place on the coals for 10

to 15 minutes per side.






-----------------------







60-----------------------

Frying Pan Cookies



2 Eggs,unbeaten

1 c Sugar*

1 1/2 c Dates,choppe

Salt







Cook over a low heat for 10 minutes, stirring constantly. Remove

from stove an a 2 cups of Rice Krispies.







Roll in balls an ip in coconut.







*Woul recommen from none to 1/2 c sugar. Dates, coconut and Rice

Krispies supply sufficient sweetening.






-----------------------







61-----------------------

Gorp







1 c Corn syrup (or molasses or)

1/2 c Chocolate chips

Honey

1/2 c Wheat Germ

3/4 c Milk powder

1/2 c peanuts,Crushe

1 c Oatmeal

1/2 c Raisins

1/2 c Peanut butter







Mix all the ingre ient thoroughly. Roll into balls an each in a

small piece of wax paper, twisting ends and chill.






-----------------------







62-----------------------

Great Outdoors Potatoes



6 Potatoes

1/2 t pepper,Fresh Groun

1/4 c Olive oil

1 t onion,Mince

2 t Lemon juice

1 Pureed garlic clove

1 t Dijon mustar

1 t Paprika

1/2 t Corriander







Scrub potatoes an cut into quarters, keeping skins on. Boil until

tender, an coat them with the dressing which you can prepare in

advance. Wrap the potato quarters in tin foil, and place on coal to

brown. Delicious with meat or fish.






-----------------------







63-----------------------

Grilled Orange Egg Custard







1 Orange (or Grapefruit)

2 T Milk

1 Large egg

Sugar & cinnamon,To Taste







With the navel at the bottom, slice off the top of the orange & ig

out all the pulp and fruit (to eat)... save the "orange cup"... in fact,

serve oranges uring inner & get everyone to save their orange cups

for this.







Crack egg into a bowl with the milk, sugar & cinnamon an gently

whisk it a little with a fork, but don't over mix, you want the lumps of

smooth egg white when it's cooked.







Place egg mixture in the orange cup & place them over a grilling stan

over EMBERS (not the fire).. wait till egg looks cooked, but not har .






-----------------------







64-----------------------

Grilled Sausage & Sweet Mustard In Tortillas



1 lb Hot or sweet ltalian

-sausage or

-Spanish choriza*

1 c Hearty red wine (such as

-Italian

-Barolo or Spanish R10ia)

9 8-inch flour or 6-inch corn

-tortillas

Honey mustard or Dijon

-mustar







Place sausage in single layer in 9-inch skillet. Pour wine over sausage.

Bring to boil. Reduce heat, cover partially an simmer until sausages

are cooke through, turning frequently, about 12 minutes. Remove

sausage from pan an cool slightly. Discard liquid. (Can be prepared 1

ay ahead. Cover tightly an refrigerate. Bring to room temperature

before continuing.) Prepare barbecue (me ium-high heat). Cut

sausages into 1/2-inch slices. Threa slices on long metal skewers,

using 3 to 4 skewers. Cut tortillas into quarters and wrap in foil. Place

tortillas on side of grill to heat through. Grill sausage until heate

through and charre on all sides, about 5 minutes. Remove sausage

from skewers and place in serving bowl. Serve sausage with tortillas

and mustar .

*A fresh pork link sausage flavore with garlic and spices, and mil er

than Mexican chorizo. Spanish chorizo is available at Spanish markets.






-----------------------







65-----------------------

Grunch



1 c Peanut butter

1/2 c Honey

1/2 c Crushed graham crackers

1/4 c Powdere skim milk

3 T Cinnamon

1 T Powdere cloves







At home, mix ingre ients. Store in plastic container and place in

the refrigerator to harden overnight. Store in a plastic squeeze tube

for easy carrying. Makes two cups.






-----------------------







66-----------------------

Hobo Popcorn







1 18 in square HD foil

butter,Melte

4 t Cooking oil

Salt

4 T Popcorn







For four ; cut 18 inch square of heavy duty foil into four squares.

In the center of each square, place one teaspoon oil and one

tablespoon popcorn. Bring the four corners of foil to the center,

making pouch like hobo knapsack. Seal e ges well. With string, tie

corners of each pouch to long handled barbeque tool or green stick.







Place pouch irectly on hot coals an shake often until corn is poppe .







Carefully open pouch an season popcorn with melte butter an salt.






-----------------------







67-----------------------

Homemade Granola



4 c Rolled oats

1/4 c Sesame Seeds

2 T Light Sesame oil

1 t Ground Cinnamon

1/2 c Wheat Germ

1/4 c Shelled Peanuts (or soybeans

1/4 c Honey

1/2 t Grate Nutmeg or Cardamon

Raisins,grated coconut,

-nuts, or dried fruit (op







Preheat the oven to 350 deg F. Toast the oats, wheat germ, seeds,

and legumes lightly on a baking sheet for 5-10 minutes, until slightly

browne . Remove an cool. Heat the honey an oil together in a small

pan; drizzle it over the dry mixture. Sprinkle with cinnamon

or cardomon. Return the mixture to the baking sheet an heat in the

oven for 5 minutes. Stir or turn. Bake for a few minutes more, until

crispy but not too browne . Remove and cool. A raisins, nuts, or

dried fruit if desired.






-----------------------







68-----------------------

Honey Granola Bars







1 1/4 c Quick-cooking oats

2 T Honey

1/4 c Whole wheat flour

1/3 c Raisins

1/4 c wheat germ,Toaste

Or dried apricots,Choppe

1/4 c Honey -- Plus







Combine the oats, flour, wheat germ, an cinnamon, and stir to mix

well. A the honey, and stir until the mixture is moist an crumbly.

Fold in the raisins or apricots.







Coat an 8" square pan with nonstick cooking spray. pat the mixture

into the pan, an bake at 300 for 18-20 minutes, or until lightly

browne . Cool to room temperature, cut into bars, and serve.






-----------------------







69-----------------------

Honey Mustard Grilled Chicken



2 lb Boneless chicken parts (may use bone in parts)

2 T Honey

2 T Dijon mustar

2 T Melted margarine

1 t Basil Leaves

1/2 t California Style Blend Garlic Powder .







Preheat grill for irect-heat cooking. Place chicken on grill rack.

Combine remaining ingre ients. During last 3-4 minutes per side of

grilling time, brush chicken with sauce.






-----------------------







70-----------------------

Hot Cocoa



1/2 c Cocoa Powder

1 t Corn Starch

1/3 c Sugar

1 c Water (Divide )

1 c Milk







Mix Cocoa, corn starch an sugar with 1/2 cup water. Heat on low

until ingre ients are issolved. A remaining 1/2 cup water an milk.

Heat over low heat until mixture thickens.







Recommended high quality cocoas are Pernigotti and De Zaan.

Hersheys cocoa may require reducing corn starch to 1/2 tsp.






-----------------------







71-----------------------

Hot Dog Surprise



10 Hot dogs

American cheese ,sliced into hot dog-length fingers

10 sl Bacon







At home or on the road, cut a eep slit in each wiener, and stuff

with fingers of cheese. Then wrap on the iagonal with the bacon. Seal

in ivi ually in foil. These are great for stuffing into those o d places on

the engine where you can't fit a turkey or a suckling pig. Cook about

45 minutes, or until cheese is melted and bacon is somewhat crisp.






-----------------------







72-----------------------

Irish Soda Bread



2 1/2 c Milk

1/2 c Rolled oats

2 T White vinegar

1 t Baking soda

4 c Whole wheat flour

2 t Salt

1 c All-purpose white flour







Preheat the oven to 375F, or preheat the utch oven, top and bottom.







Put the milk in a small bowl. Stir in the vinegar an mix to make the

milk sour; set aside. In a large mixing bowl, mix together the whole

wheat flour, white flour, oats, baking soda, and salt. A the soure

mixture to the flour mixture and stir until all the dry ingre ients are

moistened. Place the dough on a floure board an lightly knea about

ten times, until the dough is smooth.







Form the dough into a 9-inch round loaf, place it on a cookie sheet or

in a preheate utch oven, and with a sharp knife, mark the top of the

loaf with an X, cutting the dough about 1/8 inch deep. Bake for 50 to

60 minutes, or until the bread is brown an sounds hollow when

tappe .







Cool and serve.






-----------------------







73-----------------------

Jim Weller's Biscuit And Pancake Mix



9 c Flour,sifte

4 t Salt

1/3 c Baking powder

1 3/4 c Shortening,vegetable

1 c Milk,powdere







Chill shortening. Sift all dry ingredients. Cut shortening into flour till

mixture resembles coarse cornmeal. Store, well covered, in a cool, dry

place.







Use for pancakes, biscuits, shortcake, cobblers or anything that you

would make from a packaged biscuit mix. All you need is water.







For pancakes a 1 tb each sugar and powdere eggs to each cup of

mix.






-----------------------







74-----------------------

Kids Trail Mix







4 c Chex cereal

1/2 c Drie fruit bits

1/2 c Raisins

1/2 c Yogurt covere peanuts

1/2 c Reeces Pieces







Put into a large ziploc bag and shake to mix.






-----------------------







75-----------------------

Lazy Or "Dump" Cobbler







12-inch Dutch oven

25 charcoal briquettes (15

-on bottom,10 on top)

2 cn peaches with syrup,Slice

-(29-30 oz. cans)

1 pk Cake mix (white,yellow or

-spice )

1/3 Stick margarine

cinnamon to taste,Groun







Place oven over hot bottom briquettes. Pour contents of peach cans

into oven. Spread dry cake mix evenly over peaches (eggs or

shortening not neede !) Sprinkle cinnamon over all to taste. Cut

margarine into equal slices and place in checkerboar pattern on top.

Put li on top of oven. A hot briquettes an bake for about 45

minutes or until done. This recipe will have a layer of peaches with

a cake covering that the boiling syrup self mixes. If mixing the

cake in with the peaches is preferred, about 1/2 way through baking,

mix everything together and continue baking until done. Spoon out

cobbler into bowls, a milk or ice cream.






-----------------------







76-----------------------

Meat Loaf (Camping)







1 1/2 lb beef,Groun

1/4 c Bell pepper

3/4 c Quick oats

1 pk Onion soup mix

1 Eggs

3/4 t Salt

1/4 t Dry mustar

1/8 t Marjoram







Mix all ingre ients an put in casserole pan. Place in utch oven.

Bake 1 hour, covered.






-----------------------







77-----------------------

Mexican Coffee



1 qt Milk

1 t Ground cinnamon

1 t Vanilla extract

2/3 c Instant cocoa mix

8 c Boiling water

1/3 c Instant coffee granules

Whipped cream

Garnish,cinnamon sticks







Combine first 3 ingredients in a Dutch oven; cook over me ium heat

until thoroughly heate . Stir in instant cocoa mix. Combine boiling

water and coffee granules; stir into milk mixture. Serve with a ollop

of whipped cream an , if esired, garnish with cinnamon stick.






-----------------------







78-----------------------

Mountain Man Breakfast







1 12-inch Dutch oven

1 m Onion,choppe

1/2 lb Bacon,cut into small pieces

1 pk 32-oz. hash brown potatoes

12 Eggs

1 1/2 lb Che dar cheese,grate

1 8-oz. jar of salsa







Preheat Dutch oven over 10 charcoal briquettes an preheat li with

14 briquettes.







Brown 1/2 poun bacon. A onion an cook until clear.







Remove bacon and onions from Dutch oven an drain on paper towels.

Wipe excess grease out of utch oven an place back over hot

briquettes.







Stir in the 32-ounce bag of hash brown potatoes.







Fry until potatoes are golden brown, then mix the bacon an onions

back in.







Break 12 eggs into me ium mixing bowk an beat thoroughly. Pour

over potatoes, bacon an onions. Cover with hot li an cook until

eggs are almost soli .







Sprinkle with 1 1/2 pounds grated che dar cheese.







Continue cooking until eggs set and cheese melts. Just before

serving, top with 1 8-oz jar of hot, me ium, or mil salsa, according

to taste.






-----------------------







79-----------------------

Nasturtium Tea Sandwiches







8 sl Bread,fine-textured homemade

12 Nasturtium blossoms,coarsely,Choppe

8 oz Light Cream cheese,softene

Nasturtium blossoms & leaves

2 T Sour cream,LF or fat-free

- to garnish plate







Remove crust from thinly sliced homemade bread.







Combine cream cheese, sour cream an chopped nasurtium blossoms.

Sprea

thinly on brea , top with another slice of brea , and cut into quarters.







Refrigerate 1/2 hour before serving to blen the flavors. Line plate

with nasturtium leaves, arrange sandwiches, an garnish with flowers.






-----------------------







80-----------------------

Never ail Dumplings







3 t Baking Powder

6 T Cold water

1 c Flour

1 T Oil

1 m Egg

1 t Salt







Beat the egg well then a the 6T of cold water. Measure the Water

carefully. A the oil an salt and whisk together. Mix the baking-

powder and flour together. Blend the two mixes into a smooth batter

quickly. Drop into boiling stew an cover continuing to boil for 15- 20

mins. Try to resist the urge to peek too often - the umplings will rise

and pro uce a light tender crust - a cold draft will cause them to fall.

They can also be serve as a essert by cooking in boiling water an

serve with pancake syrup or jam drizzle over them.






-----------------------







81-----------------------

No Bake Special K Candies



1/2 c Butter

2 c Sugar

1/2 c Water

2 T Cocoa

1/2 c Peanut butter

3 c Oatmeal or

1 c Coconut







Mix butter, sugar, water and cocoa together. Bring to a boil for 30

seconds. Remove from fire an a d peanut butter, oatmeal or coconut.

Drop on wax paper and let harden






-----------------------







82-----------------------

One Pan Breakfast



3 sausage links

3 eggs

1/2 spu

1/4 c shre ed cheese

3 T milk







Dice sausage links and cook until done, setting aside drippings.

Dice the spu into small hash size pieces, cook in drippings until done

(not crispy)and drain. Beat eggs and milk and a d to spu s.

Cook to a soft scramble, a cheese an sausage. Cook until cheese is

melte . Serve with cold milk and toast. Serves one.






-----------------------







83-----------------------

Onion Swiss Steak



3 lb Round steak,3/4" thick

1 1/2 t Salt

1/4 t Pepper

2 pk Onion soup mix

2 cn (10 oz) tomatoes







Cut steak into serving pieces, season with salt and pepper and place

into utch oven. Sprinkle onion soup mix over top an pour tomatoes

over all. Cover an cook over slow fire for 2 to 3 hours or until meet is

done an tender.






-----------------------







84-----------------------

Onioned Potatoes







6 m Baking potatoes

1 pk Envelope dry onion soup mix

1/2 c Soft butter (or margarine)







Scrub potatoes but do not pare. Cut each in three or four

lengthwise slices. Blend butter and soup mix; sprea on slices.

Reassemble the potatoes.







Wrap each potato in square of foil, overlapping en s. Bake until

tender, turning once. Takes 45 to 60 minutes on the grill or right on

top of coals depen ing on size of potatoes.






-----------------------







85-----------------------

Peach Cobbler - Dutch Oven Style



1/4 lb Margarine (1 stick,1/2 cup)

1 c Flour,self-rising

1 c Sugar

1 c Milk

1 cn Peaches,29oz, slice

Cinnamon (optional)







Line a Dutch Oven with aluminum foil and preheat over coals.







Melt the margarine in the lined oven.







Mix the flour, sugar and milk and pour over the melted margarine. On

top of this, pour 1 large can of sliced peaches with the juice; then

sprinkle with cinnamon (if desired). Place lid on the oven and cover

with hot coals. Cook for about 1 hour.







Makes about 4 to 6 .






-----------------------







86-----------------------

Pennsylvania Dutch Funnel Cakes







1 1/3 c Unbleached Flour

2/3 c Milk,Or More As Neede

1/4 t Salt

-Oil For Frying

1/2 t Baking Soda

-Powdere Sugar (Icing

2 T Sugar

-Sugar in Europe)

3/4 t Baking Powder

-Sugar

1 lg Egg,Beaten







In a large bowl, sift the flour, salt, baking soda, sugar, and the

baking powder together, blen ing well.







In another bowl, blen the egg, and milk together, mixing well.







A the liqui ingre ients to the dry ones, blending well, an beat

until smooth.







Fill a skillet or pan with 1 inch of cooking oil and heat to a

temperature of 375 F. Now cover the small hole of a clean

funnel with a finger. Then fill the funnel with the batter.







Carefully move your finger away from the hole in the funnel,

allowing the batter to flow into the skillet. Move the funnel

to form patterns with the batter. Fry until golden brown, about

1 or 2 minutes, turning once with two spatulas. Remove to paper

toweling to drain. Place on a plate and sprinkle with powdere sugar.

Serve hot. Repeat the process until all of the batter is used up.







To make a camping mix, mix the dry ingredients and put them into a

ziplock bag with a copy of this recipe. When at your campsite just a

egg and milk and there you are. Alternately, if you are not planning to

pack milk, put about 1/4 cup of dehydrated milk in the dry ingredients

and then use water to turn the mix into batter instead of milk.






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87-----------------------

Pizza Baby



Biscuit mix

Part of can of tomato soup

Parmesan cheese

Cold meats

Choppe green pepper

Oregano

Seasoning







Mix pizza ough an shape into a shallow ish about 12 cm across.

Spoon soup into ish an top with other ingre ients Place in a double

wrap of heavy aluminum foil. Cook in hot coals or on rack over hot

coals close to the heat.






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88-----------------------

Pizza Hot Dish



2 pk Crescent rolls

1 Jar Pizza Sauce

1 1/2 lb Ground Beef

8 oz Shre ded Che dar Cheese

8 oz Shre ded Mozzarella Cheese







Brown ground beef, drain. Line dutch oven with 1 pkg of crescent

rolls. Spread pizza sauce on dough. A browne beef, the cheeses

and use second pkg of rolls to form a top crust. Bake 30 min. at 350.






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89-----------------------

Polish Sausage And Cabbage



2 lg Onions

8 Potatoes

1 m Head of cabbage

3 lb Polish sausage

salt and pepper to taste







Slice onions an arrange to cover bottom of dutch oven. Slice

potatoes, layer them on top of onions an cover with water and salt

and pepper to taste. Cover an place on coals until water starts to

simmer. Cut cabbage into we ges. When water is simmering, a

cabbage wedges an sausage and return to heat. simmer until

potatoes are tender and the cabbage is tender.






-----------------------







90-----------------------

Power Bars



2 c Whole wheat flour

1/2 c Packed brown sugar

1/4 c Skim milk powder

1/4 c Wheat germ

1 t Baking powder

1 1/2 c Raisins or chopped drie

-apricots

1/2 c Unsalted sunflower seeds

2 Eggs

1/2 c Vegetable oil

1/2 c Molasses

1/3 c Peanut butter







In bowl, combine flour, sugar, skim milk powder, wheat germ an

baking powder; stir in raisins and sunflower seeds. Combine eggs, oil,

molasses an peanut butter. A to dry ingre ients, blen ing well.

Spread in grease 9 inch square cake pan. Bake in 350F oven for 35

minutes or until browned an firm to the touch. Let cool completely.







Cut into 24 bars.







Bars can be store in air tight container for up to 5 ays.






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91-----------------------

Pumpkin Indian Cakes







Take equal portions of In ian meal an stewed pumpkin that has been

well mashed and drained very dry in a sieve. Put the pumpkin in a pan,

stir the meal into it gra ually, a spoonful at a time, a ing a little

butter as you proceed. Mix the whole throughly, stirring it very har . if

not thick enough to form a stiff dough, a d a little more meal. Make it

into round, flat cakes, about the size of a muffin, and bake them over

the fire on a hot gri le.






-----------------------







92-----------------------

Rice Krispie Squares



4 T Butter

4 c Marshmallows or 10 oz

5 c Rice krispie cereal







Melt butter in saucepan over low heat. A marshmallows an stir

till melte . Cook 3 minutes, stirring constantly . Remove from heat,

a Rice Krispies and stir until all are coated. Using buttere

spatula, press evenly into buttere 13x9x2" pan. Cool. Cut into 2"

squares.






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93-----------------------

Roast Corn



2 Ears or corn

Salt and pepper

Butter

String







Peel ears leaving husks on at bottom an remove corn silk. Replace

husks covering ears an tie around top. Dip corn in salt water. Place

corn on screen over hot coals an turn often until all side are done.

When cooke remove husks and a salt an pepper an margarine.






-----------------------







94-----------------------

Russian Tea #2



1 c Instant tea

2 c Tang instant orange drink

1 Envelope dry lemonade mix

2 c Sugar

2 t Cinnamon

1/2 t Cloves







Mix all ingre ients thoroughly. Keep in sealed jar. Mix with hot or

cold water -- 3 to 4 teaspoon to a glass, more or less to taste.






-----------------------







95-----------------------

S'mores







Marshmallows

Hershey bars

g Crackers

Green sticks (or coat

-hangers)







Get prepare by getting 1 large graham cracker an breaking it in

half. Cover 1/2 of the graham cracker with Hershey bar. Put a

marshmallow (or 2) on the stick and hold it over the fire until

roasted. Some people like them lightly golden, others like to catch

them on fire an then blow the fire out. If you do that, be careful.

You have to put the fire out quickly or your marshmallow will fall on

the groun . When the marshmallow's roasted, place on top of the

Hershey bar, put the other graham cracker on top an bite own.






-----------------------







96-----------------------

Saskatoon Pemmican







1 c Jerky,beef or venison

1 c Saskatoon berries or,Drie

-dried blueberries

1 c Unroaste sunflower seeds or

-crushed nuts of any kin

2 t Honey

1/4 c Peanut butter

1/2 t Cayenne [optional]







This version uses peanut butter rather than melted suet or lard as

the bin ing agent, which is more palatable for today's health conscious

iets.







Grind [or poun ] the dried meat to a mealy powder. A the drie

berries an seeds or nuts. Heat the honey, peanut butter an cayenne

until softene . Blend. When coole , store in a plastic bag or sausage

casing in a cool dry place. It will keep for months.






-----------------------







97-----------------------

Short Ribs







3 lb Beef short ribs

1 c Hot water

1/3 c Flour

1 Bay leaf

1 t Salt

2 T Brown sugar,packe

3/4 t Black pepper

1/4 c Vinegar

2 T Vegetable shortening

2 T Soy sauce

1 c Onions,slice

1 Green pepper,cut into rings

1 cl Garlic,minced or presse

Flour







Wipe meat with a amp cloth. Trim off excess fat. Combine flour,

salt and black pepper. Dredge meat in mixture to coat completely.

Heat shortening in large skillet. Brown ribs on> all sides. Remove to a

casserole with cover. Saute onions an garlic in skillet until golden.

Spoon over ribs. Combine water, bay leaf, brown sugar, vinegar an

soy sauce. Pour over ribs. Cover. Bake at 350 for 1 3/4 hours. A

green pepper rings. Cook 15 to 20 minutes longer or until meat is

tender. Remove cooke ribs and vegetables to a serving platter. Skim

fat off drippings. Thicken with a little flour if desired. Spoon drippings

over meat and vegetables. *recipe may be halved or double . For 8 ,

use 1 1/2 cups hot water.






-----------------------







98-----------------------

Sioux Berry Stew







1 1/2 lbs chuck beef or venison, trimme 3 tbs oil 1 me ium onion,

slice 2-3 cups beef broth 1 cup blackberries 1 tbs honey salt to taste







Brown meat. Saute onions an meat, a berries an stock to cover

the meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt

to taste an serve.






-----------------------







99-----------------------

Sizzlin' Beef Kabobs







3 T Veg. oil

2 T Soy sauce

1 T Re wine vinegar

1 t California Style Blend Garlic Powder .

3/4 t Hot Shot! Black & Re Pepper Blen

1 lb Sirloin steak,cut into 1" cubes

Assorted vegetables







Combine first 5 ingredients in large self closing plastic bag or

shallow glass ish. A steak; toss to coat. Refrigerate 3 or more

hours. Spear with veggies on metal skewers. Grill or broil 12-15

minutes, turning frequently.






-----------------------







100-----------------------

Spaghetti Carbonara [Hiking Version]







1/4 lb Linguini (or vermicelli)

2 1/2 T Oil

3 Garlic cloves

Salt and pepper

1/2 c bacon pieces,Drie

1 T Flour *

2 T parsley,Drie

1 T Dry Milk *

1/2 c Parmesan,grated, fresh







* You may substitute a fresh raw egg for the flour and dry milk if

you like.







A the egg to the cooked, drained pasta, along with the bacon

mixture, and toss. Then mix in the cheese.







Time: 15 to 20 minutes Water: 1 quart







Equipment Needed: 1 frying pan, 1 pot







Packing the food: Put into three small bags, then package with the

trail irections:

1. pasta

2. garlic, bacon, parsley

3. cheese







Carry in general provisions: flour an dry milk or fresh egg, oil, salt

and pepper.







Trail irections:







1. In a cup, mix 1 T dry milk with 1/2 c water. Have the flour handy.

2. Boil a pot of water, cook the pasta 5 minutes or until just done,

drain, an keep warm if possible.







3. Smash garlic cloves under the flat of your knife blade and chop

them. In the frying pan, heat oil and cook the garlic 1 minute over

me ium heat. A the bacon, parsley an 1 T flour. Cook about 2

more minutes. Be careful not to burn. A d the milk an stir.







4. A the pasta and cheese and toss. Season with salt and pepper.






-----------------------







101-----------------------

Sticky Bones







1 c Vinegar

-paprika

1/2 c Honey

1/4 t Black pepper

2 T Worcestershire sauce

1 Clove garlic,mince

1/2 c Ketchup

4 lb Beef ribs

1 t EACH salt,dry mustard,







In saucepan, combine vinegar, honey, Worcestershire, ketch- up, salt,

mustar , paprika, pepper, an garlic. Cover, bring to boil, reduce

heat and simmer 15 minutes.







In baking pan, place ribs. Cover with hot marinade, then bake ribs at

325 degrees for 1 hour, turning and basting often with marinade. Or

grill over me ium coals, basting an turning often, until browne ,

about 20 minutes.







Makes 4-5






-----------------------







102-----------------------

Texas Grilled Steak W/ Texas Sweet Onions







1 sm White onion,choppe

1 sm Purple onion,choppe

1 m Texas 1015 sweet onion

. coarsely,Choppe

3 Green onions,choppe

2 Jalapenos,seede & choppe

2 T Oil

1/4 c Sugar

2 T Cider vinegar

1 t Worcestershire sauce

1/4 t Salt

1/4 t Black pepper

s Cloves

4 Beef strip loin (or ribeye) steaks,cut 1-inch thick







Chop onions and jalapenos. Saute in the oil in a large saucepan over

me ium-low heat for 10 minutes or until tender, stirring occasionally.







Stir in the sugar, vinegar, Worcestershire sauce, salt, pepper an

cloves. Cook onions 20 minutes over low heat, stirring occasionally.







Season steaks with pepper an place on grill over me ium coals. Cook

9 to 12 minutes total, turning once.







Remove steaks from the grill. To serve, spoon onion mixture over each

steak.







Makes 4 .






-----------------------







103-----------------------

Twisters



Biscuit mix

Milk or water

Honey







Follow the direction on the biscuit box using a little less liqui

than called for. Twist the dough around the end of of a green stick.

Hold rotating slowly over hot coals of fire until cooked. Dip into

honey an enjoy. Can also use butter an jam.






-----------------------







104-----------------------

Venison Goulash



2 T Oil

1 1/2 lb Venison,from neck, flank,

-Shanks, cut into cubes

3 m Onions,very thinly slice

2 T Paprika

1 t Salt

1 m Green Bell pepper,thinly

Slice ,seeds & pith remove

1/2 c Water







In a Dutch Oven, heat oil an brown venison, stirring often. A the

onions, sprinkle with paprika and salt while stirring, saute over me

heat until onions are soft. Put in the green pepper an water, cover

the Dutch Oven but do not put coals on top. Cook 1 to 1 1/2 hours,

until the venison is fork tender. Traditionally Goulash is serve with

broad noo les.






-----------------------







105-----------------------

Welcome Home Creamed Chipped Beef







1/2 lb Beef,Drie

6 T Unbleache Flour

1/2 c Milk,Drie

1/8 t Pepper

2 c Plus 2 Tb Cold Water

2 T Whole Eggs,Drie

6 T Butter







Shred the dried beef, removing any stringy portions; freshen, if

necessary, by covering it with hot water and then draining.







Combine the dried milk with the 2 cups of cold water placed in a

mixing bowl, beating with a mixer until smooth. Melt the butter in the

upper part of a double boiler, over irect heat. Blend in the flour an

pepper. A milk gra ually an after the mixture thickens, place over

hot water and cook for 15 minutes.







Meanwhile, place the dried egg and 2 tb of water in a bowl an allow

to stan for 5 minutes before beating with a mixer. Beat until smooth.

Remove the sauce from the heat an stir in the egg quickly. A the

dried beef.







Serve on noo les or toast.