101 Camping And Outdoor Recipes

Just 4 u

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, sliced
-wafer-thin
3 Ribs celery,sliced
-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 red wine
-OR tomato
-juice
2 T All purpose flour

Use melon baler and shape meat into tiny meatballs. Brown in
skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add
boiling water or broth and extract or bouillon. Add remaining
veggies, seasonings. Cover, cook over low heat, 15 Min's until veg's are
tender. Combine wine or water and flour in covered jar. Shake and stir
into skillet. Cook and stir until sauce is thick, 4 Min's.

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

Set the bunch of unpeeled bananas in hot coals. Bake until black and
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 and 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 seed
2 c Onions,sliced
1 T Celery seed
2 c Green peppers,sliced
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 days. 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 mustard
2 t Fresh ginger root --,Grated
1/4 t Cayenne pepper
Black pepper

* For the steaks: they should 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 and enough freshly ground 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 prepared with white coals and
brush the cooking grill with the remaining one tablespoon oil.
4.Grill the fish, brushing several times with the marinade, until
cooked 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 instead, 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.

Baked Stuffed Fish

White fish,enough for
-4-6
2 c Soft bread cubes,about
-1/2" cubes
1 Small onion,chopped
-fine
1 Green pepper,blanched
-and,Chopped
8 oz Imitation crabmeat
1/4 c Lemon juice
1/2 c HELLMANS mayo
Salt & pepper,To Taste

Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks. Divide it among four or five
good-sized 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,Canned
4 t Baking powder
3/4 c Sugar
6 T Lard (or butter)
1/4 c Water
3/4 c milk cut half-,Canned
3 t Corn starch
-strength with water (just
Topping
-enough to moisten dough)
2 c Flour
FILLING: Dissolve corn starch in water; add mixture to peaches and
juice in a large, warm Dutch oven; stir well; sprinkle sugar on top;
cover and allow to simmer lightly while topping is prepared.
TOPPING: On a floured 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 and cook approximately 20 minutes until golden brown.
Serve with Campfire Coffee. Serves approximately 18.

Biscuit And Pancake Mix

9 c Flour,sifted
4 t Salt
1/3 c Baking powder
1 3/4 c Shortening,vegetable
1 c Milk,powdered
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 add 1 tb each sugar and powdered 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 and cover. The heat in the pan will
complete the cooking in about 10 minutes. The spices can be mixed at
home and stored in an airtight container.
Makes about 4 to 6 .

Blazing Trail Mix
2 c miniature wheat or,Shredded
- bran squares
1 c thin pretzel,Unsalted
- sticks,broken into pieces
1/2 c lentils,Cooked
1/2 c Quick-cooking rolled oats
1/2 c Raisins
1/2 c dried apples,Chopped
1/4 c Honey
2 t Curry powder
1/2 t coriander,Ground
1/4 t cumin,Ground
1/4 t Paprika
1/8 t red pepper,Ground
In a 13x9-inch baking pan, combine the wheat or bran squares,
pretzels, lentils, oats, raisins, and apples. In a small bowl, stir
together the honey, curry powder, coriander, cumin, paprika and
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 cardboard box
1 Metal pie pan,old
3 Coat hangers
4 Charcoal briquets,lit
1. Cover the inside and 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 (don't forget, the PIE PAN IS HOT! Use an oven mitt or
hot pad).
4. Place food to be cooked onto coat-hanger rack and 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),Dried
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 and syrup
and let set a couple minutes. If stiff, add a little more water. If you
heat the pan well first, no oil is necessary; however you will need a
good, 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 saved for later in the day; great with jam.

Burgers In Foil
1 .to 1 1/2 lb beef,Ground
2 sm Green bell peppers,chopped
4 16-inch squares aluminum
onion flakes,Dehydrated
. foil
Worcestershire sauce
4 Carrots,sliced
Salt & pepper,To Taste
1 cn Potatoes,16oz, sliced
Separate meat into 4 portions. Place each in the center of a square
of foil. Top with equal portions of chopped carrots, potatoes and
peppers.
Season with dehydrated onions, Worcestershire sauce, salt and 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 and
shortening. Stir until well blended. Pour out onto a floured surface and
knead 12 to 15 times. Roll out and cut. Place on a
baking sheet and bake at 450 degrees F. until brown.

Camp Au Gratin Potatoes
1 cn Corned 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 md 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 add the dry milk. Pour the
hot liquid 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 edge of the fire to assure it heat all the way around. The
oil or margarine is to keep the liquid from foaming. A smaller quantity
or none can be used, but more care to keep the liquid from boiling
over must be made. Good served with something that will sop up
the extra juices.

Camp Chili
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 ingredients 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 and tapioca.
Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over
cake mix. Dab butter all over top of brown sugar.
Place lid 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 and
cake has absorbed juices and is no longer dry.

Camp Hash
4 c Shredded Hash Brown,Dried
Taste
Potatoes (Get At Costco)
1 lg Pot With A Lid
2 pk Onion Soup Mix
1 lg Spoon
1 1/2 lb Meat (Or Sausage),Ground
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 a 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 add the sauce mix, water, and 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
lid 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,sliced
4 Onions,sliced
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 and pepper and 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 pickled pork -or-,Slices
Tomatoes
-bacon to cover bottom of
Red,black pepper & salt to
-stew-pan
-taste
Irish potatoes
Prepare one or more chickens, and 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 and sliced, two
large onions cut up fine, butter beans, corn and tomatoes; red and
black pepper and salt to taste; a layer of game, then of pork. Finish
with a layer of vegetables; cover with water, and, putting on a wellfitting
cover, set the vessel where the mixture will simmer gently and
steadily 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-duty aluminum foil, one piece
per serving. Place equal portions of the ingredients 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 Dried 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, and baking powder. Cream
the margarine and the sugars together. Add the eggs and beat. Add
the flour mixture and mix well. Add the vanilla, oats, chocolate chips,
and nuts. Grease a 13x9x2 pan, and 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 and, with the hands, thoroughly
mix in spices. Cover and refrigerate for 24 hours. Mix again and
refrigerate another 24 hours.
On the third day, shape into five rolls about 38 mm in diameter. Place
50 mm apart on a metal rack and bake at 150 degrees 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,Diced
2 T onion,Dehydrated
Drain liquid from vegetables, save 1 cup. Combine all ingredients,
bring to a boil and serve. Delicious also with "biscuit mix" dumplings.
Follow directions on package. Serves 2 to 3. Easily doubled.

Campers Hobo Pie
1 lb Ground beef
4 Carrots sliced
2 Potatoes cubed
1 md Onion,sliced in 1/4"
-pieces
Butter
Form hamburger patties and put one patty,with individual of
whole carrots,sliced potatoes and sliced onions,on a sheet of aluminum
foil. Brush everything with butter and sprinkle with salt and pepper.
Fold foil over food 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 bread
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 and
sliced 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 Evaporated milk,undiluted
1 T Prepared cinnamon-sugar
Make Coffeecake: Cut butter into tiny pieces over biscuit mix in
medium bowl. Toss lightly with fork until butter is coated. Make a well
in center. Pour in milk and cinnamon-sugar, stirring with fork just until
mixture is moistened. Turn dough into a lightly greased and
floured 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 inserted in center
comes out clean.
For Topping: Spread the coffeecake with 2 Ts butter or margarine.
Then sprinkle 1 ts prepared cinnamon-sugar over all of it. Cut into
quarters, and serve warm.

Campfire Coffee
Water
coffee,Fresh Ground
Bring water to boil; add fresh ground coffee; immediately remove
from fire; pour from top.

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 and paprika. Combine soup and beer.
Heat. Over low heat add cheese, stirring until completely melted.
Serve with French Bread Cubes

Campfire Fried Rice
1 pk Precooked rice (7 oz)
2 c Boiling water
1 cn Spam luncheon meat - (7 oz)
-diced
1 Envelope fried rice
-seasoning mix (1 oz)
Place rice in small bowl; pour boiling water over. Cover and let
stand 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.

Campfire Hash
2 TB cooking oil
1 lg onion -- chopped
2 garlic cloves -- minced
4 lg potatoes -- peeled and
: cubed
1 lb smoked sausage -- cubed
1 cn chopped green chiles -- (4
: oz)
1 cn whole kernel corn --
: drained
In a Dutch oven, heat oil. Saute onion and garlic until tender.
Add potatoes. Cook, uncovered, over medium heat for 20 mins.,
stirring occasionally. Add sausage; cook and stir until potatoes are
tender and well browned, about 10 mins. more. Stir in chilies and
corn; cook until heated through.

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 and 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 and green pepper in
drippings until tender. Combine beans,molasses and red pepper sauce
in a 2 1/2 quart casserole. Bake 40 to 45 minutes. Top with bacon.

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 prepared sandwich in foil and place just
above the coals (cooks real fast). To make it a more complete meal add
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
wooden 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 good 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. Add 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--- Add grated cheddar or parmesan cheese to butter, spread on
bread slices (french or Italian loaves sliced thick work best) wrap in foil and
put on coals or on a grate above the coals.
HOT DOGS--- are always popular but if you are tired of the usual roasts, try
wrapping them in biscuit wraps and cooking them on a stick or wrap very
loosely in foil and place on grate above fire for 15 to 30 minutes (time will
depend on the heat of the fire and the weather. To make these more fun add
cheese, onions, mustard, ketchup, pickles, bacon bits, etc. before wrapping.
If using a stick, only add a little bit or the wrap will rip.
SOUPS---- To tomato soup add croutons, bacon bits, cheese cubes, sliced
sausage; to vegetable soups ad precooked ground 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 attached. 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 and add 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 and
remove most of the center, leaving about 3 or 4 layers. Mix up a
hamburger mixture of your favorite seasonings and press into the
hollowed 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 precooked chicken chunks.
CREAMED TUNA-- using cream of mushroom soup mixed with 1/2 can
milk/water and a can of drained tuna. Add canned veggies (drained)
to the mixture. You may have to add more milk/water to make it of
stew consistency.
CANNED stew or chili is also good served in the cups.

Campfire Recipes 3--CAMPING IDEAS
EGGS IN A NEST Using a buddy burner, hollow out a piece of bread,
butter the bread, place on burner and crack an egg into the hollowed
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 and hold over fire. Bag will not burn. It will take about 5
minutes to have bacon and 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, add a tablespoon of milk per egg, add 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 depending on how many bags are in the water. Can be thrown
back into the water if you find 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 and boil for 10 minutes adding
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 directly
onto the coals and cook for 10 to 15 minutes, or until the center is
done. 'For biscuits,mix Bisquick as directed and fill rind 3/4's full and
cook as above until toothpick comes out clean (no doughy goo on it).

Campfire Recipes 4--CAMPING IDEAS
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 dot 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 and save the shells in
a zip lock.) Mix a white or spice cake mix as directed on box. Pour mix
into rind 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 width of a broom handle.
Cover about 1 1/2 feet with foil, shiny side out. Grease the foil well,
wrap canned crescent rolls around it and 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 pudding into
portions in the bags, add the right amount of milk, close the bag and
mush with fingers. In about 5 minutes you'll have pudding. Eat it right
from the bag.

Campfire Stew
2 lb Hamburger
1 cn stewed tomatoes
1 cn corn
8 oz Elbow macaroni
1/2 c Chopped onions
1 c Water
1/4 lb Longhorn cheddar cheese
Brown beef in dutch oven, kettle, or skillet. Drain. Stir in
tomatoes, corn, macaroni, and water.
Cook until done. Just before serving add 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 and store in a double zip-lock bag or a good screw-top
container.

Cheesy Chicken Rolls
1/2 c lowfat mozzarella cheese --shredded
1 jar Sliced mushrooms -- (2 1/2 oz) drained
1/4 c Plain low-fat Yogurt
1 TB Chives -- Snipped
1 TB Parsley -- Snipped
1 TB Pimiento -- chopped
4 md 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, and 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 and roll up. Arrange rolls
seam side down in a 10x6x2" baking dish. Combine bread crumbs and
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 and no longer pink.

Cherry Fudge Goodies
1 ea Box fudge brownie mix
1 1/2 c Shredded Coconut
1 1/2 c Chopped,Candied cherries
2 T Cherry flavoring oil
1 c Chopped walnuts
-powdered Sugar
-shortening
Follow brownie mix directions/recipe on box. Add coconut, 3/4 C
walnuts, flavoring oil and cherries. Blend well.
Pour batter into greased Dutch Oven or covered baking pan. Add coals
5 on top 7 under (350) Bake. Its done when a knife comes out clean.
Top with remaining walnuts and sprinkle with the powdered sugar. Let
cool. Cut into squares.

Chicken In Foil
1 sm Green bell pepper,chopped
1/2 sm Red bell pepper,chopped
10 Mushrooms,chopped
4 Chicken breast,halved
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 and mushrooms on the greased area of foil. Top
with a chicken breast and 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 Red cinnamon candies
Foil
4 T Seedless raisins
4 lg Tart apples - cored
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 Med. potato,sliced
1 Med. onion,sliced
1 Med. tomato,sliced
2 Stalks celery
1/3 lb Ground beef
1 Carrot
Salt and pepper to taste
Coffee can and lid
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
closed coffee can on top of glowing coals for 25 min. Open lid and
check after 10 minutes, if browning too rapidly, pour 2 Tb. of water in
can.

Corned Beef & Cabbage
2 lb Well trimmed corned beef
-boneless
-brisket or round
1 sm Head green cabbage,cut
-into
6 Wedges
6 md Carrots cut into quarters
1 sm Onion,quartered
1 ea garlic,crushed
Pour enough cold water on corned beef in dutch oven to just cover.
Add onion and garlic. Heat to boiling, reduce head. Cover and simmer
until beef is tender, about 2 hours. Remove beef to warm platter, keep
warm. Skim fat from broth. Add cabbage and carrots, heat to boiling.
Reduce heat and simmer uncovered 15 min.

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 and prepare the dandelion as you would lettuce. Roll
in cloth and pat dry. Then put into a salad bowl and place in warm
place. Cut bacon in small pieces, fry quickly and drop over the
dandelions. Put the butter and cream into a skillet and melt over a
slow fire. Beat eggs, add salt, pepper, sugar and vinegar and mix with
slightly warm cream mixture. Pour into skillet and under increased
heat, stir until dressing becomes thick like custard. Take off and pour
piping hot over dandelion. Stir thoroughly. Never use dandelion after it
has begun to flower, for then it is apt to be bitter.

Dutch Oven Biscuits
2 c Flour
4 T Solid shortening
1/2 t Salt
1 c Milk (diluted ok),Canned
3 t Baking powder
Blend flour, salt, baking powder and mash in shortening with a fork
until crumbly. Add milk and stir until the dough sags down into trough
left by spoon as it moves around the bowl.
Turn dough out on a floured 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 dough and form by hand.
Put biscuits into a greased Dutch Oven, cover, and bury in bright coals
for 5 or 10 minutes or until golden brown.

Dutch Oven Trout
6 8 inch trout
1 t pepper,Ground
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 and
fish at right angles to the first, and 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.

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,Chopped
1 lb Round steak,cut
1/2 t Paprika
Melt butter or margarine in skillet. Brown strips of round steak in
hot fat. Add onion and brown. Stir in soup, water, sour cream and
paprika. Cover and cook over low heat about 45 minutes, or until meat
is tender. Stir frequently. Serve over hot noodles (wide egg noodles,
etc.) or rice.

Egg In A Nest
1 sl of bread
1 Egg
Make a hole in the center of the slice of bread and place in frying
pan and break egg in the center of the hole and leave to cook.

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,crushed
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. Add pineapple
during last few minutes, brush with marinade and cover. Cook
3-5 min. Serve over rice.

Foil Dinner
12 Potatoes,partially cooked
12 Carrots (or other vegetable)
3 lb beef,Ground
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 ingredients side by side on a piece of foil. Season to
taste, wrap in foil and put packet into embers or onto grill. Cook 10
to 20 minutes.
Other combinations: Ham, pineapple and sweet potato; Chicken legs,
onion and potato; Hot dogs and onions; Hot dogs with cheese and
bacon; Hot dogs with apples and cheese.

Foiled Burgers Aka "Jack Special"
1 lb beef,Ground
4 Squares heavy duty foil
. (16x16 inches)
4 Carrots,chopped
1 cn New potatoes,sliced (16oz)
2 sm Green peppers,chopped
onion flakes,Dehydrated
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 chopped
carrots, potatoes and bell peppers. Season with dehydrated onion
flakes, Worcestershire sauce, salt and/or pepper to suit your taste.
Seal the foil, check for leaks. Place on the coals for 10 to 15
minutes per side.

Foiled Chicken
1 sm Green pepper,chopped
1/2 sm Red pepper,chopped
10 Mushrooms,chopped
4 lg Chicken breasts
1 cn Pineapple slices (8oz)
Non-stick cooking spray
-*or* 1 tsp
-butter
Garlic powder,salt and/or
-pepper to taste
4 Squares heavy duty foil
-(16x16 inches)
Divide the bell peppers and 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 and mushrooms on
the greased area of the foil. Top with a chicken breast and 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.

Frying Pan Cookies
2 Eggs,unbeaten
1 c Sugar*
1 1/2 c Dates,chopped
Salt
Cook over a low heat for 10 minutes, stirring constantly. Remove
from stove and add 2 cups of Rice Krispies.
Roll in balls and dip in coconut.
*Would recommend from none to 1/2 c sugar. Dates, coconut and Rice
Krispies supply sufficient sweetening.

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,Crushed
1 c Oatmeal
1/2 c Raisins
1/2 c Peanut butter
Mix all the ingredient thoroughly. Roll into balls and each in a
small piece of wax paper, twisting ends and chill.

Great Outdoors Potatoes
6 Potatoes
1/2 t pepper,Fresh Ground
1/4 c Olive oil
1 t onion,Minced
2 t Lemon juice
1 Pureed garlic clove
1 t Dijon mustard
1 t Paprika
1/2 t Corriander
Scrub potatoes and cut into quarters, keeping skins on. Boil until
tender, and 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.

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 & dig
out all the pulp and fruit (to eat)... save the "orange cup"... in fact,
serve oranges during dinner & get everyone to save their orange cups
for this.
Crack egg into a bowl with the milk, sugar & cinnamon and 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 stand
over EMBERS (not the fire).. wait till egg looks cooked, but not hard.

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
-mustard
Place sausage in single layer in 9-inch skillet. Pour wine over sausage.
Bring to boil. Reduce heat, cover partially and simmer until sausages
are cooked through, turning frequently, about 12 minutes. Remove
sausage from pan and cool slightly. Discard liquid. (Can be prepared 1
day ahead. Cover tightly and refrigerate. Bring to room temperature
before continuing.) Prepare barbecue (medium-high heat). Cut
sausages into 1/2-inch slices. Thread 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 heated
through and charred on all sides, about 5 minutes. Remove sausage
from skewers and place in serving bowl. Serve sausage with tortillas
and mustard.
*A fresh pork link sausage flavored with garlic and spices, and milder
than Mexican chorizo. Spanish chorizo is available at Spanish markets.

Grunch
1 c Peanut butter
1/2 c Honey
1/2 c Crushed graham crackers
1/4 c Powdered skim milk
3 T Cinnamon
1 T Powdered cloves
At home, mix ingredients. Store in plastic container and place in
the refrigerator to harden overnight. Store in a plastic squeeze tube
for easy carrying. Makes two cups.

Hobo Popcorn
1 18 in square HD foil
butter,Melted
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 edges well. With string, tie
corners of each pouch to long handled barbeque tool or green stick.
Place pouch directly on hot coals and shake often until corn is popped.
Carefully open pouch and season popcorn with melted butter and salt.

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 Grated 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
browned. Remove and cool. Heat the honey and oil together in a small
pan; drizzle it over the dry mixture. Sprinkle with cinnamon
or cardomon. Return the mixture to the baking sheet and heat in the
oven for 5 minutes. Stir or turn. Bake for a few minutes more, until
crispy but not too browned. Remove and cool. Add raisins, nuts, or
dried fruit if desired.

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,Toasted
Or dried apricots,Chopped
1/4 c Honey -- Plus
Combine the oats, flour, wheat germ, and cinnamon, and stir to mix
well. Add the honey, and stir until the mixture is moist and crumbly.
Fold in the raisins or apricots.
Coat an 8" square pan with nonstick cooking spray. pat the mixture
into the pan, and bake at 300 for 18-20 minutes, or until lightly
browned. Cool to room temperature, cut into bars, and serve.

Honey Mustard Grilled Chicken
2 lb Boneless chicken parts (may use bone in parts)
2 T Honey
2 T Dijon mustard
2 T Melted margarine
1 t Basil Leaves
1/2 t California Style Blend Garlic Powder .
Preheat grill for direct-heat cooking. Place chicken on grill rack.
Combine remaining ingredients. During last 3-4 minutes per side of
grilling time, brush chicken with sauce.

Hot Cocoa
1/2 c Cocoa Powder
1 t Corn Starch
1/3 c Sugar
1 c Water (Divided)
1 c Milk
Mix Cocoa, corn starch and sugar with 1/2 cup water. Heat on low
until ingredients are dissolved. Add remaining 1/2 cup water and 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.

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 deep slit in each wiener, and stuff
with fingers of cheese. Then wrap on the diagonal with the bacon. Seal
individually in foil. These are great for stuffing into those odd 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.

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 dutch oven, top and bottom.
Put the milk in a small bowl. Stir in the vinegar and 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. Add the soured
mixture to the flour mixture and stir until all the dry ingredients are
moistened. Place the dough on a floured board and lightly knead 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 preheated dutch 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 and sounds hollow when
tapped.
Cool and serve.

Jim Weller's Biscuit And Pancake Mix
9 c Flour,sifted
4 t Salt
1/3 c Baking powder
1 3/4 c Shortening,vegetable
1 c Milk,powdered
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 add 1 tb each sugar and powdered eggs to each cup of
mix.

Kids Trail Mix
4 c Chex cereal
1/2 c Dried fruit bits
1/2 c Raisins
1/2 c Yogurt covered peanuts
1/2 c Reeces Pieces
Put into a large ziploc bag and shake to mix.

Lazy Or "Dump" Cobbler
12-inch Dutch oven
25 charcoal briquettes (15
-on bottom,10 on top)
2 cn peaches with syrup,Sliced
-(29-30 oz. cans)
1 pk Cake mix (white,yellow or
-spiced)
1/3 Stick margarine
cinnamon to taste,Ground
Place oven over hot bottom briquettes. Pour contents of peach cans
into oven. Spread dry cake mix evenly over peaches (eggs or
shortening not needed!) Sprinkle cinnamon over all to taste. Cut
margarine into equal slices and place in checkerboard pattern on top.
Put lid on top of oven. Add hot briquettes and 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, add milk or ice cream.

Meat Loaf (Camping)
1 1/2 lb beef,Ground
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 mustard
1/8 t Marjoram
Mix all ingredients and put in casserole pan. Place in dutch oven.
Bake 1 hour, covered.

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 medium heat
until thoroughly heated. Stir in instant cocoa mix. Combine boiling
water and coffee granules; stir into milk mixture. Serve with a dollop
of whipped cream and, if desired, garnish with cinnamon stick.

Mountain Man Breakfast
1 12-inch Dutch oven
1 md Onion,chopped
1/2 lb Bacon,cut into small pieces
1 pk 32-oz. hash brown potatoes
12 Eggs
1 1/2 lb Cheddar cheese,grated
1 8-oz. jar of salsa
Preheat Dutch oven over 10 charcoal briquettes and preheat lid with
14 briquettes.
Brown 1/2 pound bacon. Add onion and cook until clear.
Remove bacon and onions from Dutch oven and drain on paper towels.
Wipe excess grease out of dutch oven and 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 and onions
back in.
Break 12 eggs into medium mixing bowk and beat thoroughly. Pour
over potatoes, bacon and onions. Cover with hot lid and cook until
eggs are almost solid.
Sprinkle with 1 1/2 pounds grated cheddar cheese.
Continue cooking until eggs set and cheese melts. Just before
serving, top with 1 8-oz jar of hot, medium, or mild salsa, according
to taste.
Nasturtium Tea Sandwiches
8 sl Bread,fine-textured homemade
12 Nasturtium blossoms,coarsely,Chopped
8 oz Light Cream cheese,softened

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 and chopped nasurtium blossoms.
Spread
thinly on bread, top with another slice of bread, and cut into quarters.
Refrigerate 1/2 hour before serving to blend the flavors. Line plate
with nasturtium leaves, arrange sandwiches, and garnish with flowers.

Never Fail Dumplings
3 t Baking Powder
6 T Cold water
1 c Flour
1 T Oil
1 md Egg
1 t Salt
Beat the egg well then add the 6T of cold water. Measure the Water
carefully. Add the oil and salt and whisk together. Mix the bakingpowder
and flour together. Blend the two mixes into a smooth batter
quickly. Drop into boiling stew and cover continuing to boil for 15- 20
mins. Try to resist the urge to peek too often - the dumplings will rise
and produce a light tender crust - a cold draft will cause them to fall.
They can also be served as a dessert by cooking in boiling water and
served with pancake syrup or jam drizzled over them.

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 and add peanut butter, oatmeal or coconut.
Drop on wax paper and let harden

One Pan Breakfast
3 sausage links
3 eggs
1/2 spud
1/4 c shredded cheese
3 T milk
Dice sausage links and cook until done, setting aside drippings.
Dice the spud into small hash size pieces, cook in drippings until done
(not crispy)and drain. Beat eggs and milk and add to spuds.
Cook to a soft scramble, add cheese and sausage. Cook until cheese is
melted. Serve with cold milk and toast. Serves one.

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 dutch oven. Sprinkle onion soup mix over top and pour tomatoes
over all. Cover and cook over slow fire for 2 to 3 hours or until meet is
done and tender.

Onioned Potatoes
6 md 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; spread on slices.
Reassemble the potatoes.
Wrap each potato in square of foil, overlapping ends. Bake until
tender, turning once. Takes 45 to 60 minutes on the grill or right on
top of coals depending on size of potatoes.

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, sliced
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 .

Pennsylvania Dutch Funnel Cakes
1 1/3 c Unbleached Flour
2/3 c Milk,Or More As Needed
1/4 t Salt
-Oil For Frying
1/2 t Baking Soda
-Powdered 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, blending well.
In another bowl, blend the egg, and milk together, mixing well.
Add the liquid ingredients to the dry ones, blending well, and 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 powdered 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 add
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.

Pizza Baby
Biscuit mix
Part of can of tomato soup
Parmesan cheese
Cold meats
Chopped green pepper
Oregano
Seasoning
Mix pizza dough and shape into a shallow dish about 12 cm across.
Spoon soup into dish and top with other ingredients Place in a double
wrap of heavy aluminum foil. Cook in hot coals or on rack over hot
coals close to the heat.

Pizza Hot Dish
2 pk Crescent rolls
1 Jar Pizza Sauce
1 1/2 lb Ground Beef
8 oz Shredded Cheddar Cheese
8 oz Shredded Mozzarella Cheese
Brown ground beef, drain. Line dutch oven with 1 pkg of crescent
rolls. Spread pizza sauce on dough. Add browned beef, the cheeses
and use second pkg of rolls to form a top crust. Bake 30 min. at 350.

Polish Sausage And Cabbage
2 lg Onions
8 Potatoes
1 md Head of cabbage
3 lb Polish sausage
salt and pepper to taste
Slice onions and arrange to cover bottom of dutch oven. Slice
potatoes, layer them on top of onions and cover with water and salt
and pepper to taste. Cover and place on coals until water starts to
simmer. Cut cabbage into wedges. When water is simmering, add
cabbage wedges and sausage and return to heat. simmer until
potatoes are tender and the cabbage is tender.

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 dried
-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 and
baking powder; stir in raisins and sunflower seeds. Combine eggs, oil,
molasses and peanut butter. Add to dry ingredients, blending well.
Spread in greased 9 inch square cake pan. Bake in 350F oven for 35
minutes or until browned and firm to the touch. Let cool completely.
Cut into 24 bars.
Bars can be stored in air tight container for up to 5 days.

Pumpkin Indian Cakes
Take equal portions of Indian meal and 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 gradually, a spoonful at a time, adding a little
butter as you proceed. Mix the whole throughly, stirring it very hard. if
not thick enough to form a stiff dough, add 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 griddle.

Rice Krispie Squares
4 T Butter
4 c Marshmallows or 10 oz
5 c Rice krispie cereal
Melt butter in saucepan over low heat. Add marshmallows and stir
till melted. Cook 3 minutes, stirring constantly . Remove from heat,
add Rice Krispies and stir until all are coated. Using buttered
spatula, press evenly into buttered 13x9x2" pan. Cool. Cut into 2"
squares.

Roast Corn
2 Ears or corn
Salt and pepper
Butter
String
Peel ears leaving husks on at bottom and remove corn silk. Replace
husks covering ears and tie around top. Dip corn in salt water. Place
corn on screen over hot coals and turn often until all side are done.
When cooked remove husks and add salt and pepper and margarine.

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 ingredients thoroughly. Keep in sealed jar. Mix with hot or
cold water -- 3 to 4 teaspoon to a glass, more or less to taste.

S'mores
Marshmallows
Hershey bars
g Crackers
Green sticks (or coat
-hangers)
Get prepared by getting 1 large graham cracker and 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 and 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 ground. When the marshmallow's roasted, place on top of the
Hershey bar, put the other graham cracker on top and bite down.

Saskatoon Pemmican
1 c Jerky,beef or venison
1 c Saskatoon berries or,Dried
-dried blueberries
1 c Unroasted sunflower seeds or
-crushed nuts of any kind
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 binding agent, which is more palatable for today's health conscious
diets.
Grind [or pound] the dried meat to a mealy powder. Add the dried
berries and seeds or nuts. Heat the honey, peanut butter and cayenne
until softened. Blend. When cooled, store in a plastic bag or sausage
casing in a cool dry place. It will keep for months.

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,packed
3/4 t Black pepper
1/4 c Vinegar
2 T Vegetable shortening
2 T Soy sauce
1 c Onions,sliced
1 Green pepper,cut into rings
1 cl Garlic,minced or pressed
Flour
Wipe meat with a damp 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 and garlic in skillet until golden.
Spoon over ribs. Combine water, bay leaf, brown sugar, vinegar and
soy sauce. Pour over ribs. Cover. Bake at 350 for 1 3/4 hours. Add
green pepper rings. Cook 15 to 20 minutes longer or until meat is
tender. Remove cooked 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 doubled. For 8 ,
use 1 1/2 cups hot water.

Sioux Berry Stew
1 1/2 lbs chuck beef or venison, trimmed 3 tbs oil 1 medium onion,
sliced 2-3 cups beef broth 1 cup blackberries 1 tbs honey salt to taste
Brown meat. Saute onions and meat, add berries and stock to cover
the meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt
to taste and serve.

Sizzlin' Beef Kabobs
3 T Veg. oil
2 T Soy sauce
1 T Red wine vinegar
1 t California Style Blend Garlic Powder .
3/4 t Hot Shot! Black & Red Pepper Blend
1 lb Sirloin steak,cut into 1" cubes
Assorted vegetables
Combine first 5 ingredients in large self closing plastic bag or
shallow glass dish. Add steak; toss to coat. Refrigerate 3 or more
hours. Spear with veggies on metal skewers. Grill or broil 12-15
minutes, turning frequently.

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,Dried
1 T Flour *
2 T parsley,Dried
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.
Add 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 directions:
1. pasta
2. garlic, bacon, parsley
3. cheese
Carry in general provisions: flour and dry milk or fresh egg, oil, salt
and pepper.
Trail directions:
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, and 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
medium heat. Add the bacon, parsley and 1 T flour. Cook about 2
more minutes. Be careful not to burn. Add the milk and stir.
4. Add the pasta and cheese and toss. Season with salt and pepper.

Sticky Bones
1 c Vinegar
-paprika
1/2 c Honey
1/4 t Black pepper
2 T Worcestershire sauce
1 Clove garlic,minced
1/2 c Ketchup
4 lb Beef ribs
1 t EACH salt,dry mustard,
In saucepan, combine vinegar, honey, Worcestershire, ketch- up, salt,
mustard, paprika, pepper, and 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 medium coals, basting and turning often, until browned,
about 20 minutes.
Makes 4-5

Texas Grilled Steak W/ Texas Sweet Onions
1 sm White onion,chopped
1 sm Purple onion,chopped
1 md Texas 1015 sweet onion
. coarsely,Chopped
3 Green onions,chopped
2 Jalapenos,seeded & chopped
2 T Oil
1/4 c Sugar
2 T Cider vinegar
1 t Worcestershire sauce
1/4 t Salt
1/4 t Black pepper
ds 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
medium-low heat for 10 minutes or until tender, stirring occasionally.
Stir in the sugar, vinegar, Worcestershire sauce, salt, pepper and
cloves. Cook onions 20 minutes over low heat, stirring occasionally.
Season steaks with pepper and place on grill over medium coals. Cook
9 to 12 minutes total, turning once.
Remove steaks from the grill. To serve, spoon onion mixture over each
steak.
Makes 4

Twisters
Biscuit mix
Milk or water
Honey
Follow the direction on the biscuit box using a little less liquid
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 and enjoy. Can also use butter and jam.

Venison Goulash
2 T Oil
1 1/2 lb Venison,from neck, flank,
-Shanks, cut into cubes
3 md Onions,very thinly sliced
2 T Paprika
1 t Salt
1 md Green Bell pepper,thinly
Sliced,seeds & pith removed
1/2 c Water
In a Dutch Oven, heat oil and brown venison, stirring often. Add the
onions, sprinkle with paprika and salt while stirring, saute over med
heat until onions are soft. Put in the green pepper and 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 served with
broad noodles.

Welcome Home Creamed Chipped Beef

1/2 lb Beef,Dried
6 T Unbleached Flour
1/2 c Milk,Dried
1/8 t Pepper
2 c Plus 2 Tb Cold Water
2 T Whole Eggs,Dried
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 direct heat. Blend in the flour and
pepper. Add milk gradually and 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 and allow
to stand for 5 minutes before beating with a mixer. Beat until smooth.
Remove the sauce from the heat and stir in the egg quickly. Add the
dried beef.
Serve on noodles or toast.