Amount	Measure	Ingredient—Preparation Method
8	Ounces	Spaghetti
1	Tablespoon	Olive Oil
1	Cup	Parmesan Cheese—grated
3	Teaspoons	Ground Sweet Basil
1	Tablespoon	Parsley Flakes
1	Clove	Garlic-minced
		Water

1. Bring a pot of water to boil and add spaghetti. Boil for 10 minutes and drain.

2. Add olive oil, toss, then add rest of ingredients and toss again until thoroughly mixed.

NOTES: Can use noodles instead of spaghetti. Add dried or cooked fresh hamburger if desired.

Apple Crunch Muffins

Serving Size: 4

Preparation Time :0: 30

Amount	Measure	Ingredient—Preparation Method
1½	Cups	Unbleached Flour—Sifted
½	Cup	Sugar
2	Teaspoons	Baking Powder
½	Teaspoon	Salt
1½	Teaspoons	Ground Cinnamon
¼	Cup	Vegetable Shortening
1	Large	Egg-slightly beaten
½	Cup	Milk
1	Cup	Apples—tart
Nut Crunch Topping
¼	Cup	Brown Sugar
¼	Cup	Pecans—chopped
½	Teaspoon	Cinnamon

1. Apples are to be washed and cored. Shred the unpeeled apples.

2. Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl.

3. Cut in shortening with pastry knife, fork or 2 knives until fine crumbs are formed.

4. Combine egg and milk. Add to dry ingredients all at once, stirring just enough to moisten.

5. Stir in apples. Spoon batter into paper-lined 2 ½-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping.

6. Bake in 375-degree oven 25 minutes or until golden brown. 7. Serve hot with butter and homemade jelly or jam.

Nut Crunch Topping: Mix together ¼ c brown sugar (packed), ¼ c chopped pecans and ½ t ground cinnamon in small bowl.

Bacon And Egg In A Sack

Serving Size: 1

Preparation Time :0: 20

Amount	Measure	Ingredient—Preparation Method
2		Eggs
2	Slices	Bacon

1. Cover the bottom of a lunch bag with two strips of bacon.

2. Break 1 or 2 eggs over the bacon.

3. Roll top of bag down in 1-inch folds and shove a sharp pointed stick through the folds. Place over coals.

4. Cooks in 5 to 10 minutes.

Baked Potato

Serving Size: 1

Preparation Time: 1:00

Amount	Measure	Ingredient—Preparation Method
1		Potato

1. Wash the outside of the potatoes, and puncture a small hole on two sides of each potato.

2. Place the potatoes in a Dutch oven, cover and cook for about 1 hour. (350 degrees F.)

Variations:

a. Prepared potato may be wrapped in heavy-duty aluminum foil. It is then placed directly on a bed of coals, or on a grill over coals. Turn periodically to prevent burning.

b. Cut the potato crosswise into ½” slices. Peel and cut an onion into thin slices. Place a slice of onion between each potato slice. Wrap in foil and bake.

NOTES: Cooking time will vary depending on the size of the potato.

Bannock Bread

Serving Size: 8

Preparation Time :0: 40

Amount	Measure	Ingredient—Preparation Method
3	Cups	Flour
½	Teaspoon	Salt
1	Tablespoon	Baking Powder
3	Tablespoon	Powdered Milk
2	Tablespoon	Butter – melted
1	Cup	Sugar
		Water

1. Mix ingredients thoroughly and add water to make medium dough, not watery.

2. Proceed with one of the following baking methods. Baking time will be approximately 20 to 30 minutes. Test by sticking sliver of wood into dough. If it is done the sliver will come out clean. If not, the sliver will be sticky.

Frying Pan:

Divide and drop the dough into 2 greased fry pans and set near the fire for about 20 minutes to rise. Slowly fry the loaves for about 10 minutes. Next prop the pans near the fire, so that is will bake by reflection, until golden brown.

Reflector Oven:

Form dough into 2 round loaves. Let them sit near the fire for about 20 minutes to rise. Then place in a reflector oven to bake until golden brown.

Dutch Oven:

Place dough in a oiled Dutch oven. Cover and let rise near the fire for about 20 minutes. Place a small amount of coals under, and a moderate of coals over the Dutch oven. The dough can be baked as one large loaf or as several small ones.

Variations:

a. Add 1 cup Raisins to dough.

b. Substitute ½ cup Brown Sugar for ½ cup of the sugar.

Basic Hamburgers

Serving Size: 6

Preparation Time :0: 30

Amount	Measure	Ingredient—Preparation Method
1½	Pounds	Ground Beef
1	Small	Onion – finely chopped
1	Teaspoon	Salt
1	Tablespoon	Worcestershire Sauce
¼	Teaspoon	Pepper
		Water
VARIATION
1	Tablespoon	Horseradish
1	Tablespoon	Mustard
1	Tablespoon	Chives – snipped
2	Tablespoon	Sesame seeds
¼	Cup	Olives – ripe, chopped
¼	Cup	Pickle relish
¼	Cup	Dill pickles – chopped
1	Tablespoon	Lemon Juice
1	Tablespoon	Garlic Powder

1. Mix all ingredients together, including any of the variations that you choose. Divide into 6 portions.

2. Shape mixture into patties, each about ¾-inch thick.

3. Broil, grill or fry patties over medium heat, turning once, to desired doneness, 10 to 15 minutes.

Or, Wrap in aluminum foil and place on coals.

4. Serve on toasted buns with favorite toppings.

Variations:

a. Wrap in aluminum foil with slices of onion of both sides.

b. Meat may be extended by adding dry bread or cracker crumbs. Add water to maintain moistness.

NOTE: ¼ lb of ground meat per person

Beef Goulash

Serving Size: 8

Preparation Time: 1:30

Amount	Measure	Ingredient—Preparation Method
3	Pounds	Beef
¼	Cup	Shortening
1	Cup	Onion – chopped
2	Cloves	Garlic – crushed
¼	Cup	Flour – all purpose
2	Teaspoons	Paprika
28	Ounces	Tomatoes – canned
2	Cans	Mushroom Soup
1	Can	Water
¼	Teaspoon	Pepper
1	Teaspoon	Salt
¼	Teaspoon	Thyme
2		Bay Leaves
1½	Pounds	Egg Noodles - cooked

1. Brown the beef thoroughly in melted shortening.

2. Add onion and garlic, cook until tender.

3. Blend in flour, paprika, salt, pepper, thyme, and bay leaves.

4. Add tomatoes, cover and simmer about 1 hour, stirring occasionally.

5. Add mushroom soup, and water if needed, and simmer for about 15 minutes, or until meat is tender.

6. Simmer noodles in water for about 6 minutes. Drain and serve.

Variations:

a. Use 1-cup sour cream instead of 1 can of mushroom soup.

Serving Ideas: Serve over Buttered Noodles

NOTE: Use beef chuck roast or other medium to high quality meat.

Breakfast Casserole

Serving Size: 6

Preparation Time: 1:00

Amount	Measure	Ingredient—Preparation Method
1	Pound	Sausage links – sliced
5	Slices	Bread
1	Cup	Cheddar Cheese – shredded
6		Eggs
2	Cups	Milk
1	Teaspoon	Dry Mustard
1	Teaspoon	Salt
1	Dash	Pepper

1. In a large skillet, brown and drain the sausage.

2. Grease a 10 x 12 x2-inch baking pan, or a 12-inch Dutch oven. Tear the bread into 1-inch pieces and arrange them evenly in the pan. Spoon the sausage over the bread and sprinkle with the shredded cheese.

3. Beat together the eggs, milk, mustard, salt and pepper and pour it over the mixture in the baking dish. Cover and refrigerate several hours or overnight, if possible.

4. If a baking pan is used, place it into a preheated Dutch oven, setting it on several stones to keep it off of the bottom. Bake for 30 to 40 minutes, or until set. (350-degree F.) If the recipe is increased allow a little longer baking time.

Variations:

a. Substitute browned corned beef hash or diced ham for the browned sausage. Add raw or sautéed onions or mushrooms and/or chopped, cooked potatoes.

b. For a meatless version, replace the sausage with chopped raw broccoli or spinach. The spinach version is particularly elegant if you use a combination of Swiss and feta cheese and add chopped green onions and a touch of tarragon. Thawed, well-drained frozen spinach works fine.

c. Different cheeses or breads will give the dish a different character.

Breakfast In A Pan

Serving Size: 2

Preparation Time :0: 40

Amount	Measure	Ingredient—Preparation Method
3		Potatoes – boiled or baked
5	Tablespoons	Oil / margarine
1	Cup	Ham cubes
4		Eggs
		Salt
		Pepper

1. Slice the potatoes. Melt the margarine in the largest frying pan that you have. Brown the potato slices and ham pieces, stirring gently. Sprinkle the potato slices with salt and pepper.

2. In a small bowl or pot, beat the eggs until they are smooth and yellow. Pour the eggs into the frying pan with the rest of the ingredients and mix.

3. Stir until the eggs are set. Serve hot.

Brighten-Up Hobo Breakfast

Serving Size: 4

Preparation Time :0: 15

Amount	Measure	Ingredient—Preparation Method
½	Pound	Bacon
3	Cups	Potatoes – cooked & shredded
6		Eggs
1	Medium	Onion
1		Green Pepper – chopped
½	Cup	Milk
3	Cups	Cheese – shredded
1	Teaspoon	Salt

1. Fry the bacon in a skillet, drain off grease and crumble bacon.

2. Mix the potatoes, onion and green pepper. Pat into the skillet and cook over low heat until the bottom is crisp & brown.

3. Scramble the eggs with milk, pepper and salt. Pour over the potatoes.

4. Top with the cheese and the crumbled bacon.

5. Fry over low heat until the eggs are cooked, about 10 minutes.

Notes:

a. A large can of canned potatoes may be used, or 4 large raw potatoes may be cut into large chunks, boiled for about 20 minutes, and then diced and used.

b. This recipe requires a large skillet.

Brown Betty

Serving Size: 8

Preparation Time: 1:00

Amount	Measure	Ingredient—Preparation Method
3	Cups	Apples – peeled & cored
1½	Cups	Bread Crumbs – dry & fine
		Graham Crackers Crumbs
½	Cup	Butter – melted
1½	Cups	Brown Sugar – packed
1½	Tablespoon	Cinnamon
1	Teaspoon	Cloves - ground
½	Cup	Lemon Juice

1. Mix crumbs and butter, grease the sides and bottom of the Dutch oven, and press the buttered crumbs thickly on the bottom and sides to form a crust.

2. Mix the sugar and spices together.

3. Peel and core the apples. Slice them into about ¼ to ½ inch thick slices.

4. Put a layer of apples on the bottom of the pan, and sprinkle with brown sugar mixture and a few drops of lemon juice.

5. Continue adding layers until the apples are used up. Spread a layer of buttered crumbs on the top, and dot with butter.

6. Cover the oven and bake in coals for 30 to 40 minutes

Variations:

a. Use almost any fruit; peaches, pears, apricots, cherries or berries all work.

b. Canned fruits may also be used. Drain them well, reduce the sugar by half, and mix ¼ cup of the fruit’s syrup with ¼ cup lemon juice rather than using pure lemon juice.

Campfire Stew

Serving Size: 4

Preparation Time :0: 15

Amount	Measure	Ingredient—Preparation Method
1½	Pound	Ground Beef
1	Can	Vegetable Soup – condensed
1	Cup	Water
2	Cups	Macaroni

1. Brown the hamburger over medium heat.

2. Drain the fat; add the soup mix and one cup water. Continue to cook until smooth and bubbly.

3. Serve with bread, buns, pita bread, etc.

Variations:

a. For variety, you can cook two cups macaroni in two cups water, and then add the hamburger and soup to the macaroni.

NOTES: May substitute Instant vegetable soup mix with an additional 1-cup water.

Carnival Apples

Serving Size: 1

Preparation Time :0: 40

Amount	Measure	Ingredient—Preparation Method
1		Apple
1	Tablespoon	Raisins
1	Teaspoon	Sugar
½	Teaspoon	Cinnamon

1. Use tart apples such as Winesap, Jonathan or Rome Beauty, if available.

2. Cut cylindrical core from apples and place apples in a pan.

3. In the core hole of each apple, place sugar, raisins and cinnamon.

4. Place pan in oven, cover and bake about 30 minutes at about 350 deg. F.

Variations:

a. Wrap tightly with aluminum foil, plug each end of the core with butter, and place on coals.

b. Place red-hot candies in the center of the ring.

Corn On The Cob

Serving Size: 1

Preparation Time :0: 30

Amount	Measure	Ingredient—Preparation Method
1	Ear	Corn
		Water

1. Remove husks and silk from ears.

2. Place corn in a pot with enough boiling water to cover corn.

3. Boil 8 - 10 minutes in covered oven. Puncture corn grains with knife top for tenderness test.

Cottage-Fried Potatoes

Serving Size: 6

Preparation Time :0: 40

Amount	Measure	Ingredient—Preparation Method
6	Large	Potatoes
1	Small	Onion – chopped
1	Teaspoon	Salt
1	Teaspoon	Pepper
4	Tablespoons	Vegetable oil

1. Boil the potatoes, with skins on, in enough water to cover. Potatoes may be cut into quarters to speed cooking. Cook until soft; about 30-40 minutes if whole, 20-25 minutes if quartered.

2. Drain and slice potatoes into bite-sized chunks.

3. Chop onions into pieces.

4. Put about ½” oil in frying pan. Heat until oil is hot, then add potatoes and onions to pan.

5. Fry in hot fat until brown and crispy, turning frequently. Salt and pepper to taste.

Dog In A Blanket

Serving Size: 5

Preparation Time :0: 15

Amount	Measure	Ingredient—Preparation Method
1	Can	Biscuit dough – frozen
10		Hot dogs

1. Roll dough to about 3/8-inch thickness. Cut into strips and wrap around hot dogs.

2. Place in Dutch oven and cook about 10 minutes or until golden brown.

Variations

a. Mix Bisquick dough, and use it to roll around hot dogs.

b. Put hot dogs on a stick, wrap with biscuit dough, and cook over a campfire.

c. Use a pancake to roll around the hot dog.

Dragon Hot Dish

Serving Size: 6

Preparation Time :0: 20

Amount	Measure	Ingredient—Preparation Method
1	Pound	Ground Beef
1	Can	Mixed vegetables
2	Cans	Cream of mushroom soup
1	Small	Onion – chopped fine
1 ¼	Cups	Milk
1	Cup	Water
1	Cup	Rice – uncooked
16	Ounces	Chow Mein noodles

1. Brown hamburger and onion in a frying pan, season with salt and pepper.

2. Drain the grease and add undrained, canned vegetables, rice, and 1-cup water. Bring to a boil, cover and simmer for 10 minutes.

3. Add 1 can of Cream of Mushroom soup and 1-1/4 cup of milk. If hot dish seems dry add the other can of soup.

4. Cook until slightly thickened. Serve over chow mien noodles

Dutch Oven Baked Chicken

Serving Size: 6

Preparation Time: 1:00

Amount	Measure	Ingredient—Preparation Method
4	Pounds	Chicken (6 portions)
4	Tablespoons	Vegetable oil
1	Cup	Flour
1	Teaspoon	Salt
½	Teaspoon	Pepper
6		Potatoes – chopped
6		Carrots – chopped
1		Onion – chopped
3		Celery stalks – chopped
1	Cup	Water

1. Wash the chicken, cut away and discard excess skin and fat. Cut the chicken into pieces, dip into cold water and pat dry.

2. Shake the chicken pieces in a paper or plastic bag with seasoned flour (flour, salt and pepper).

3. Preheat Dutch oven. When it is hot, put in cooking oil and add the chicken pieces.

4. Brown thoroughly on both sides (about 20 minutes). Add additional oil if needed.

5. Cut vegetables into large pieces and place in oven over the chicken.

6. Add salt and water. Cover the Dutch oven and place coals on top and underneath.

7. Bake for another 40 minutes, until tender.

Dutch Oven Beans, Boston Style

Serving Size: 8

Preparation Time: 5:00

Amount	Measure	Ingredient—Preparation Method
2	Cups	Navy beans – dry
¼	Pound	Salt Pork – sliced
1	Teaspoon	Dry Mustard
½	Cup	Tomato Ketchup
1/3	Cup	Brown sugar
½	Cup	Molasses
1	Medium	Onion
1	Teaspoon	Salt

1. Cover beans with 6 c of water and soak overnight.

Or,

Rinse beans; add to 2 quarts cold water. Bring to boiling, simmer 2 minutes, and remove from heat. Cover and let stand for 1 hour.

2. Rinse beans with fresh water. Cover beans with water and add ½ tsp salt to beans, cover, and simmer 1 hour, or until tender. Add water to keep beans covered, if needed.

3. Drain and save the liquid. Add water to make 2 cups if necessary. Add sugar, mustard and molasses.

4. Add beans, onion and pork to a pot or Dutch oven. Pour liquid over top to cover.

5. Cover, bake for 4-6 hours, adding more water if needed. (300 deg F.)

Notes:

a. Cut the pork into ½” squares. Bacon, ham or ham hocks may also be used.

b. Dry Pinto beans may be used. Cooking time may vary with different bean types.

Dutch Oven Beans, Southwestern Style

Serving Size: 8

Preparation Time: 5:00

Amount	Measure	Ingredient—Preparation Method
1 ½	Pounds	Pinto beans – dry
2		Ham shanks or ham bone
1	Can	Tomatoes, #2 solid pack
2		Hot Chili Peppers
2		Onions – cut into chunks
1 ½	Tablespoon	Salt

1. Cover beans with 6 c of water and soak overnight.

Or, Rinse beans; add to 2 quarts cold water. Bring to boiling, simmer 2 minutes, and remove from heat. Cover and let stand for 1 hour.

2. Drain and rinse the beans. Add the other ingredients to the pot, mixing with the beans. Add a little water until bean mixture is moist.

3. Cover, bake in the coals for 4-6 hours, adding more water if needed. (300 deg F.)

Variations

a. Add a 6” square of ham skin, with a layer of fat on it for additional flavor.

b. Add ½ lb of minced-up pieces of beef.

c. Add additional seasoning with garlic cloves, oregano, or various kinds of hot peppers.

Dutch Oven Breakfast

Serving Size: 12

Preparation Time: 1:00

Amount	Measure	Ingredient—Preparation Method
24		Eggs
1	Pound	Bread
2	Pounds	Italian sausage – spicy
2	Pounds	Mozzarella cheese
1		Green pepper – chopped fine
1		Onion – chopped
2	Cans	Mushrooms
		Water
		Shortening

1. Grease a No. 14 Dutch oven. Grease the lid if the oven is full enough that the contents might hit the top while cooking.

2. Break the loaf of bread into pieces, and place in the bottom of the oven.

3. Beat the eggs with some water (to add some “fluff” to the dish). Pour the eggs over the bread.

4. Brown the sausage and spread it on top of the eggs/bread.

5. Slice the cheese and lay it on top of the sausage.

6. Dice the pepper and onion, and spread on top of the cheese. Slice the mushrooms, and spread on top of the pepper/onion.

7. Cover and cook for 45 minutes in the Dutch oven. (About 12 coals underneath, and about 18 on top works fine.)

Variations:

a. Try adding some bacon to the dish.

Dutch Oven Cobbler

Serving Size: 8

Preparation Time :0: 45

Amount	Measure	Ingredient—Preparation Method
1	Package	White cake mix
1	Package	Yellow cake mix
1	Can	Apple pie filling
6	Ounces	Crushed pineapple
6	Ounces	Pineapple rings in juice
		Cinnamon
		Brown sugar
		Butter or margarine

1. Line a 12” Dutch oven completely with heavy-duty aluminum foil. Wipe butter or oil all over the inside of the lined Dutch oven.

2. Pour 1 box of white cake mix into the bottom. Sprinkle about half a handful of brown sugar evenly on top. Pour in one can of crushed pineapple and spread it evenly over the cake mix.

3. Pour in one can of either apple or cherry pie filling (leave this in the middle). Then sprinkle about ¼ of a box of white or yellow cake mix on top of this.

4. Now take a can of sliced pineapple and arrange over the top of the mix to cover the whole thing. Then pour about 2/3’s of the juice into the oven. Fill each of the sliced pineapple holes with a chuck of brown sugar and sprinkle a few shakes of cinnamon over everything.

5. Dump the rest of the cake mix in and spread it evenly. Sprinkle a little more cinnamon on top for effect.

6. Put the lid on and place the oven on exactly 10 HOT coals in or near your fire and then place 12 coals on top. Make sure the oven isn’t near hot logs or it will burn.

7. Cook for about 15 minutes and then turn the whole oven halfway around. Then cook for approximately another 15 minutes and check. If the top is a golden brown with the cherries or apples just starting to ooze through, it’s ready. Let cool for a couple of minutes and serve.

NOTES: Substitute Cherry or other fruit pie fillings if desired.

Dutch Oven Deep Dish Pizza

Serving Size: 6

Preparation Time :0: 50

Amount	Measure	Ingredient—Preparation Method
2	Packages	Pizza flour
1	Can	Pizza sauce
1	Bunch	Pepperoni slices
8	Ounces	Mozzarella cheese
8	Ounces	Cheddar cheese
1	Can	Olives
		Water

1. Mix both packages of pizza flour according to the package directions.

2. Line the Dutch oven with aluminum foil and oil lightly.

3. Pat out dough into the bottom of the oven in an even layer. Bring edges of dough up the sides of the oven about ½”. Brush dough with oil.

4. Spread a thin layer of pizza sauce over the dough. Put remaining toppings on the pizza, and then add remaining sauce over the top.

5. Put cover on oven. Place oven over a small amount of coals. Place an even layer of coals on the cover and bake for about 20 - 30 minutes.

Variations:

a. Use any type of meat you wish.

b. Add other pizza toppings, as you desire.

NOTES: The key to success is to not overheat the bottom crust when baking. Use the equivalent of about 6 - 8 charcoal briquettes on the bottom.

Dutch Oven Fried Chicken

Serving Size: 6

Preparation Time: 1:15

Amount	Measure	Ingredient—Preparation Method
4	Pounds	Chicken – 6 portions
4	Tablespoons	Oil
1	Cup	Flour
1	Teaspoon	Salt
½	Teaspoon	Pepper

1. Wash the chicken, cut away and discard excess skin and fat. Cut the chicken into pieces, dip into cold water and pat dry.

2. Shake the chicken pieces in a paper or plastic bag with seasoned flour (flour, salt and pepper).

3. Preheat Dutch oven. When it is hot, put in cooking oil and add the chicken pieces.

4. Brown thoroughly on both sides (about 20 minutes). Add additional oil if needed.

5. Put lid on oven and add coals on top. Bake over medium heat, basting the chicken occasionally with the cooking oil, for 20 minutes.

6. Turn the pieces over and cook until tender, about 20 minutes. (About 1 hour total cooking time)

Dutch Oven Pizza

Serving Size: 8

Preparation Time :0: 40

Amount	Measure	Ingredient—Preparation Method
1 ½	Pound	Ground beef
1	Package	Pizza mix
½	Pound	Mozzarella cheese – grated
1	Can	Olives - sliced

1. Brown beef in open skillet and set aside and keep warm.

2. Prepare pizza dough as directed and divide into 8 equal portions.

Form these into crust pieces about the size of doughnuts, such that all 8 crusts will fit into two Dutch ovens.

3. Place the ground beef and cheese on the crusts; pour pizza sauce from pizza mix on each crust; then add sliced olives on top.

4. Place coals over and under over and bake for about 25-30 minutes. Use only a small amount of coals on the bottom.

Variations

a. Use sausage or pepperoni instead of beef.

b. Place chopped onion, green pepper, mushrooms or other pizza toppings on top of sauce.

Dutch Oven Pot Roast # 2

Serving Size: 8

Preparation Time: 2:15

Amount	Measure	Ingredient—Preparation Method
2	Pounds	Chuck roast – boneless
2	Tablespoons	Vegetable oil
2	Large	Onions – sliced
8	Large	Carrots – chopped to 1 inch
4	Large	Potatoes – quartered
½	Teaspoon	Garlic powder
1	Cup	Flour
1	Tablespoon	Salt
1	Teaspoon	Pepper
		Water

1. Coat the roast with flour and rub it into the meat.

2. Heat the oven and oil. When the oil is hot, brown the roast on both sides. Sprinkle it with pepper, salt and garlic powder. Add water to the oven to a depth of ½”.

3. Cover the oven and put about 20 hot charcoal briquettes on the lid and 25 underneath. Let the meat cook slowly for about 1-1/2 hour, adding water if needed to maintain the ½” depth. Add additional briquettes as needed to replace those that burn down.

4. Add the vegetables. Cook for 30 minutes or until the carrots are tender.

Dutch Oven Stewed Chicken

Serving Size: 6

Preparation Time: 1:30

Amount	Measure	Ingredient—Preparation Method
4	Pounds	Chicken – 6 portions
4	Tablespoons	Oil
1	Cup	Flour
1	Teaspoon	Salt
½	Teaspoon	Pepper
1	Large Jar	Spaghetti sauce
16	Ounces	Tomatoes – stewed
16	Ounces	Egg noodles
1	Tablespoon	Sugar

1. Wash the chicken, cut away and discard excess skin and fat. Cut the chicken into pieces, dip into cold water and pat dry.

2. Shake the chicken pieces in a paper or plastic bag with seasoned flour (flour, salt and pepper).

3. Preheat Dutch oven. When it is hot, put in cooking oil and add the chicken pieces.

4. Brown thoroughly on both sides (about 20 minutes). Add additional oil if needed.

5. Pour the jar of spaghetti sauce and can of stewed tomatoes over the oven-fried chicken. Add 1 tbsp sugar.

6. Put lid on oven and add coals on top. Bake over medium heat, for 40 minutes, about 1 hour total cooking time.

7. Cook egg noodles and pour sauce from the oven over them.

French Toast

Serving Size: 4

Categories: Breakfast

Amount	Measure	Ingredient—Preparation Method
4		Eggs
¼	Cup	Milk
½	Teaspoon	Salt
¼	Teaspoon	Pepper
8	Slices	Bread

1. Break eggs into a bowl and beat in milk, pepper and salt.

2. Dip bread slices into the egg mixture and fry in a greased pan, turning once.

Fried Egg Sandwich

Serving Size: 1

Preparation Time :0: 20

Amount	Measure	Ingredient—Preparation Method
2		Eggs
2	Tablespoons	Butter
2	Slices	Bread
		Salt
		Pepper

1. Heat butter in a fry pan until just hot enough to sizzle a drop of water.

2. Break eggs into pan and reduce heat immediately. Break yolks if desired.

3. Cook slowly to desired doneness. Add salt and pepper.

4. Place 1 egg on bread, add desired toppings, and place second egg over filling.

Variations

a. Use hamburger-type bun or rye bread.

b. Add Mayonnaise, mustard, catsup, BBQ or chili sauce for added flavor.

NOTES: Optional Fillings: Onion, sliced thin Cheese, sliced or shredded Mushrooms, sautéed Ham, Bacon or Canadian Bacon, Tomato slice.

Fried Potatoes With Yellow Stockings

Serving Size: 4

Preparation Time :0: 20

Amount	Measure	Ingredient—Preparation Method
2		Eggs
6		Potatoes
		Salt
		Pepper
		Cooking Oil

1. Boil potatoes whole, without peeling.

2. Peel while still warm, or use with skins on, as you prefer.

3. Pour about ¼” of cooking oil in a frying pan and preheat.

4. Slice potatoes into chunks. Fry in hot oil until a nice golden brown.

5. Beat eggs slightly with a fork and pour over the potatoes, stirring to distribute evenly.

6. Continue to fry until egg is cooked.

Fried Rice

Serving Size: 4

Preparation Time :0: 30

Amount	Measure	Ingredient—Preparation Method
1½	Cups	Rice – uncooked
½	Pound	Bacon
3	Tablespoons	Cooking Oil
2	Tablespoons	Dried Onions
2	Tablespoons	Oil
7 ½	Tablespoons	Dried Eggs
1	Package	Kikkoman Fried Rice Seasoning Mix
4	Tablespoons	Soy Sauce

1. Cook rice according to directions for rice.

2. While cooking rice, cube ham or bacon to ¼” squares. Heat oil in pan and fry meat until slightly crisp. Drain grease and set aside to cool.

3. Scramble eggs in 1-tablespoon oil, breaking into small pieces. Set aside to cool.

4. When the rice is done, rinse with cold water twice and drain. Add the cold rice and oil to the hot frying pan. Fry rice until thoroughly heated.

5. Add cooked meat, eggs, onion and soy sauce to rice and heat through.

6. Gradually add the seasoning mix while continuously stirring over a HOT fire. Continue cooking until evenly fried.

NOTES: Ham, diced, may be substituted for the bacon.

For more conventional preparation:

½ cup fresh green onion, chopped, may be used in place of the dried onion.

3each Fresh Eggs may be used in place of the dried eggs.

Green Bar Stew

Serving Size: 8

Preparation Time: 1:30

Amount	Measure	Ingredient—Preparation Method
2	Pounds	Beef stew meat – cubed
2	Teaspoons	Cooking oil
1	Teaspoon	Salt
1	Cup	Water
4		Carrots – diced
2		Onions – chopped
4		Potatoes – cubed
1	Tablespoon	Parsley flakes

1. Brown beef in the cooking oil in the open oven.

2. Add salt and water, cover and cook 30 minutes.

3. Add carrots and onions and cook 30 minutes.

4. Add potatoes and parsley and cook 30-40 minutes more. Cook over low to medium heat fire. Add water to maintain liquid in oven.

Grilled Cheese Sandwiches

Serving Size: 6

Preparation Time :0: 10

Amount	Measure	Ingredient—Preparation Method
12	Slices	Cheddar cheese
¼	Pound	Butter
24	Slices	Bread

1. Spread butter on one side of each slice of bread.

2. Put cheese in between 2 slices of bread with buttered side out.

3. Place in fry pan over medium-low heat, cook each side until golden brown.

Ground Beef Stroganoff

Serving Size: 8

Preparation Time :0: 40

Amount	Measure	Ingredient—Preparation Method
1 ½	Pounds	Ground beef
2	Cans	Cream of mushroom soup
1 ½	Cans	Milk – soup can
1		Onion – diced
1	Teaspoon	Salt
16	Ounces	Egg noodles

1. Cook the noodles in water according to package instructions.

2. Brown the ground beef and onion in a skillet.

3. Add the soup and milk, and simmer for 10 to 15 minutes.

4. Serve over the noodles.

Variations:

a. Add sour cream, parsley, Worcestershire sauce or mushrooms to the meat mixture.

Guadalupe Chili Pie

Serving Size: 6

Preparation Time: 1:00

Amount	Measure	Ingredient—Preparation Method
2	Pounds	Ground beef
1	Medium	Onion – chopped
1	15 ounce Can	Chili beans
2	6 ounces Packages	Cornbread mix
8	Ounces	Tomato sauce
2	Tablespoons	Vegetable oil
½	Teaspoon	Chili powder
½	Teaspoon	Salt

1. Brown beef and onion in oil in open Dutch oven.

2. Add beans, chili powder, salt and sauce and cook for 15 minutes in covered oven.

3. Mix the corn bread as directed and add to top of meat and beans.

4. Place lid on oven. Add a small amount of coals on the lid and cook for 20 - 30 minutes, until cornbread is done.

Hamburger Barbecue

Serving Size: 8

Preparation Time :0: 15

Amount	Measure	Ingredient—Preparation Method
2	Pounds	Hamburger
2	Large	Onions
1	Cup	Catsup
1	Tablespoon	Mustard
1	Tablespoon	Vinegar
1	Tablespoon	Worcestershire sauce
16		Hamburger buns

1. Break up the hamburger and fry it with the chopped onions together in a large fry pan.

2. Add the rest of the ingredients and simmer for 10 minutes. Serve on a hamburger bun.

Variations

a. Use any type of ground meat or combination.

Helen’s Spanish Rice

Serving Size: 6

Preparation Time :0: 45

Amount	Measure	Ingredient—Preparation Method
1	Cup	Rice
1	Pound	Ground beef – lean
½		Onion – chopped
3	Tablespoons	Vegetable oil
1	Clove	Garlic
½		Green bell pepper – chopped
2 ½	Cups	Stewed tomatoes
1	Teaspoon	Salt
2	Teaspoons	Chili powder

1. Heat oil in heavy skillet; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes.

2. Add onions, garlic, green peppers and beef. Stir often to break up and brown meat; cook until onion is limp and lightly browned.

3. Add undrained, chopped tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered, for about 5 minutes before serving.

Hobo Packs

Serving Size: 1

Preparation Time :0: 25

Amount	Measure	Ingredient—Preparation Method
¼	Pound	Ground beef
½		Onion – sliced
1		Carrot – sliced
1		Potato – sliced
		Salt
		Pepper

1. Slice potato and carrot into thin slices.

2. Form the meat into a patty and wrap with vegetables in a sheet of foil. Be sure that all of the seams in the foil are well folded and sealed.

3. Place on coals and cook 12 minutes per side.

Variations:

a. Add green peppers, tomatoes, pineapples, etc.

b. Steak, fish, chicken, or lamb may be substituted for ground beef.

NOTES: Use heavy-duty aluminum foil, or use a double layer to prevent leaks in the wrap.

Hookie House Special

Serving Size: 4

Preparation Time :0: 50

Amount	Measure	Ingredient—Preparation Method
4	Large	Potato – diced
1	Large	Onion – diced
1	Pound	Smoked sausage
1	Cup	Red kidney beans – undrained
3	Tablespoons	Sugar

1. Cut sausage into small pieces and brown in frying pan.

2. Add potato, onion and sausage to pot and cover with water. Add salt and pepper to taste, cook until potatoes are done, about 30 minutes.

3. Add red kidney beans, undrained, and sugar. Heat to boiling point and thicken with flour and water (just thicken slightly).

Hot Potato Salad With Bacon

Serving Size: 6

Preparation Time :0: 40

Amount	Measure	Ingredient—Preparation Method
6		Potatoes
1	Cup	Onions – chopped
3	Tablespoons	Fresh parsley – chopped
1	Teaspoon	Salt
¼	Teaspoon	Black pepper
2/3	Cup	Vinegar
1/3	Cup	Water
1 ½	Teaspoons	Sugar
1		Egg
1/3	Cup	Salad oil
		Bacon – cooked to crisp

1. Scrub potatoes and cook with skin on in enough water to cover. Cover pan and cook until tender, about 25-30 minutes. Drain potatoes and shake pan over low heat to dry potatoes. Peel and cut into about ¼-inch pieces.

2. Place in a large bowl and toss with the 1 cup chopped onions, chopped parsley, salt and black pepper.

3. Combine vinegar, water and sugar in a small pan; heat to boiling.

4. Place the egg into a small bowl and beat slightly with a wire whisk. Continue beating while slowly pouring in the vinegar mixture. Slowly pour in the salad oil, whisking constantly.

5. Immediately pour this mixture over the warm potatoes and stir to coat evenly. Place the potatoes into a large skillet over low heat until heated throughout. Cook the bacon until crisp; drain, crumble and sprinkle over potatoes. Serve immediately.

Huevos Rancheros

Serving Size: 4

Preparation Time :0: 30

Amount	Measure	Ingredient—Preparation Method
3	Tablespoons	Butter
2	Tablespoons	Onion – finely chopped
1	Clove	Garlic – minced
2	Tablespoons	Green pepper – finely chopped
6		Eggs
1	Tablespoon	Picante sauce
2	Tablespoons	Mild salsa

1. Melt butter in large frying pan. Sauté onions, garlic, and pepper until soft.

2. Beat eggs until light and pour into frying pan. Cook over very low heat, stirring constantly.

3. When eggs begin to harden, add picante sauce and salsa, continuing to cook and stir until eggs are set. Serve immediately.

Serving Ideas: Serve with flour tortillas, grated cheese, and salsa.

Hungarian Goulash

Serving Size: 6

Preparation Time: 1:45

Amount	Measure	Ingredient—Preparation Method
2	Pounds	Beef tips in 2 inch cubes
2	Teaspoons	Paprika
1	Small	Onion
1 ½	Teaspoons	Salt
3	Tablespoons	Cooking oil
¼	Teaspoon	Pepper
1	Can	Tomatoes – whole
1	Cup	Sour cream
4	Ounces	Mushrooms – whole
2	Tablespoons	Flour

1. Brown beef tips and onion with oil in a Dutch oven or large fry pan.

2. Add whole tomatoes, mushrooms and seasonings. Cover and simmer. Stir occasionally until meat is tender, about 1-1/2 hours.

3. Blend flour and sour cream. Gradually stir into meat mixture. Heat to serving temperature.

Kentucky Scramble

Serving Size: 6

Preparation Time :0: 10

Amount	Measure	Ingredient—Preparation Method
9		Eggs
2	Cups	Corn – canned, whole kernel – drained
3	Tablespoons	Butter
1	Teaspoon	Salt
½	Teaspoon	pepper

1. Melt butter in a skillet. Add corn, heat until warm.

2. Mix eggs in a bowl, adding salt and pepper.

3. Pour eggs over the corn in the skillet and scramble with a fork.

Mashed Potatoes

Serving Size: 6

Preparation Time :0: 30

Amount	Measure	Ingredient—Preparation Method
6	Large	Potatoes – peeled
1	Cup	Milk
1/8	Pound	Butter
2	Teaspoons	Salt
1	Teaspoon	Pepper

1. Boil the potatoes in enough water to cover. Potatoes may be cut into quarters to speed cooking. Cook until soft; about 30-40 minutes if whole, 20-25 minutes if quartered.

2. Using a potato masher, mash potatoes just enough to break into coarse chunks.

3. Add the butter, salt and pepper, along with ½ cup of milk.

4. Continue mashing potatoes, adding milk as necessary, until the consistency is smooth. Do not add too much liquid or the potatoes will be soupy. A few lumps may remain.

Variations

a. You use water and 2 - 4 tablespoons of powdered milk instead of milk..

Meat Loaf

Serving Size: 8

Preparation Time: 1:00

Amount	Measure	Ingredient—Preparation Method
2	Pounds	Ground beef
1	Cup	Bread crumbs
2		Eggs
1 ½	Teaspoons	Salt
1		Onion – chopped
2	Cups	Catsup
3	Tablespoons	Mustard
2	Tablespoons	Brown sugar

1. Mix meat, crumbs, eggs, salt and onion. Make into a loaf and place in casserole dish or pan.

2. Mix catsup, mustard and brown sugar together and pour over meat mixture.

3. Place in a covered Dutch oven and bake for 1 hour .

NOTES: Cracker crumbs may be substituted for bread.

Mexically Sally

Serving Size: 6

Preparation Time :0: 15

Amount	Measure	Ingredient—Preparation Method
1	Pound	Ground beef
1	Large Can	Chili beans
½		Onion – diced
3		Tomatoes – chopped
8	Ounces	Cheddar cheese – grated
		Tortilla chips
½	Head	Lettuce – shredded
1	Can	Taco sauce

1. Brown the ground meat and onions in a skillet. Drain the grease.

2. Drain the chili beans and add to the meat. Heat for about 10 minutes.

3. Place a handful of chips on a plate and add meat/bean mix, lettuce, tomato, cheese and taco sauce.

Variations:

a. Put mixture on a taco shell or stuff pita bread with ingredients.

Mexican Rice

Serving Size: 4

Preparation Time :0: 30

Amount	Measure	Ingredient—Preparation Method
1	Cup	Rice
1 ½	Tablespoons	Olive oil
½	Cup	Onion – diced
2	Large Cloves	Garlic - minced
½	Cup	Tomato – chopped fine
½	Cup	Potatoes – diced fine
¼	Cup	Peas
1	Tablespoon	Carrot – minced
1	Cup	Chicken - cooked
2	Cups	Water
1	Teaspoon	Salt
		Black pepper

1. In a large skillet, sauté’ the rice in the oil over medium high heat until it begins to turn a golden brown.

2. Add the onions and garlic and sauté’ for 2 minutes, stirring constantly. Reduce heat to medium.

3. Add tomatoes and cook for 2 minutes, stirring continuously.

4. Add the potatoes, carrots and peas and cook for 2 minutes. Stir.

5. Add the chicken and cook for 3 to 4 minutes.

6. Add the water and salt, bring to a boil and reduce heat to a simmer. Simmer for 15 to 20 minutes, until the water is absorbed. Stir in parsley (cilantro) and pepper to taste.

Mexican Rice Mix

Serving Size: 12

Preparation Time :0: 25

Amount	Measure	Ingredient—Preparation Method
4	Cups	Long grain rice
4	Teaspoons	Salt
1	Teaspoon	Dried basil
½	Cup	Dried tomato flakes
½	Cup	Green pepper flakes
5	Teaspoons	Parsley flakes

1. Combine all ingredients in a large bowl; stir until well blended.

2. Put about 1-1/2 cups of mix into three 1-pint airtight containers and label. Store in a cool, dry place and use within 6 to 8 months.

Makes about 4-1/2 cups of mix.

MEXICAN RICE:

Combine 1-1/2 cups of mix, 2 cups cold water, and 1 Tbs. butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed.

Add meat as desired.

Makes 4 to 6 servings.

Minute Pizza

Serving Size: 6

Preparation Time :0: 15

Amount	Measure	Ingredient—Preparation Method
12		English muffins
1	Can	Pizza sauce
12	Ounces	Pepperoni sausage – sliced
1	Pound	Mozzarella cheese - grated

1. Place English muffin halves on foil in a Dutch oven.

2. Cover each muffin with sauce, pepperoni, and cheese.

3. Bake 10 to 15 minutes.

(10 to 12 pizzas)

Variations

a. Add your favorite pizza toppings.

b. Try wrapping sandwich in aluminum foil and cook over medium coals.

Monster Cookies

Serving Size: 24

Preparation Time :0: 15

Amount	Measure	Ingredient—Preparation Method
3		Eggs
1	Cup	Sugar
1 ½	Cups	Brown sugar
¼	Tablespoon	Corn syrup
2	Teaspoons	Baking soda
¾	Teaspoon	Vanilla
¼	Pound	Margarine
¾	Pound	Peanut butter
½	Cup	Peanuts
4 ½	Cups	Oatmeal

1. Mix all ingredients in a bowl.

2. Drop onto a greased Dutch Oven. Flatten out the tops.

3. Bake at 350 degrees F. for 12 minutes.

Makes about 2 dozen giant cookies

Moose Lips Chili

Serving Size: 4

Preparation Time :0: 30

Amount	Measure	Ingredient—Preparation Method
1	Pound	Ground moose lips or beef
1		Onion – diced
1		Green pepper – diced
1	Can	Kidney beans – drained
1	Can	Tomato soup – condensed
1	Small can	Tomato paste
1	Small can	Tomato sauce
2	Teaspoons	Chili powder
1	Teaspoon	Salt
½	Teaspoon	Pepper

1. Brown the ground meat, green pepper and onion in a pot. Drain off the excess fat.

2. Add the rest of the ingredients and simmer 20 to 30 minutes. Add water to get the desired thickness.

Variations:

a. Add hot peppers, Tabasco or hot sauce while cooking.

b. Serve topped with course grated cheese, sour cream, hot peppers, sliced black olives.

Nifty Hamburgers On A Bun

Serving Size: 4

Preparation Time :0: 10

Amount	Measure	Ingredient—Preparation Method
8		Hamburger buns
1	Pound	Ground beef
1	Small	Onion – chopped
1	Teaspoon	Salt
¼	Teaspoon	Pepper
		Mustard & Catsup

1. Spread mustard on both halves of the hamburger buns.

2. Mix the meat, onion, salt and pepper.

3. Spread mixture over the mustard, being careful to bring it to the edges of the buns.

4. Place the buns, meat sides up, in a Dutch oven with coals on the top only. . Bake at 450 degrees F. until desired doneness is reached, about 5 minutes.

One-Eyed Jack Sandwich

Serving Size: 1

Preparation Time :0: 10

Amount	Measure	Ingredient—Preparation Method
1		Egg
1	Slice	Cheese
2	Tablespoons	Butter
1	Slice	Bread
		Salt & Pepper

1. Remove a 2-inch circle from the center of the bread slice.

2. Melt butter in fry pan over medium heat. Place bread slice into the pan.

3. Break egg into the hole in the bread slice, reduce heat and season with salt and pepper.

4. Cook until bread is golden brown. Turn bread and egg over, top with cheese slice, and cook until egg is the desired doneness.

Pizza Hot Dish

Serving Size: 6

Preparation Time :0: 35

Amount	Measure	Ingredient—Preparation Method
2	Packages	Frozen crescent rolls
8	Ounces	Cheddar cheese – shredded
1	Package	Pizza sauce
8	Ounces	Mozzarella cheese – shredded
1 ½	Pounds	Ground beef

1. Brown ground beef, drain.

2. Line Dutch oven with 1 package of crescent rolls.

3. Spread pizza sauce on dough. Add browned beef, the cheeses.

4. Use second package of rolls to form a top crust.

5. Bake 30 min. at 350 degrees.

Variations:

a. Add any favorite pizza topping to the sauce before adding the top layer.

b. Use pepperoni or sausage instead of ground beef.

Pizza Pies

Serving Size: 1

Preparation Time :0: 10

Amount	Measure	Ingredient—Preparation Method
2	Slices	Bread
2	Tablespoons	Tomato sauce
2	Ounces	Pepperoni
3	Ounces	Mozzarella cheese
		Butter

This meal uses a cast aluminum pie maker.

1. Lightly oil the insides of pie maker. Butter one side of both bread slices. Place the bread into both pans, with the buttered sides towards the pan.

2. On one side put the tomato sauce, cheeses, pepperoni, etc. Make certain that you use enough filling so that both pans get full.

3. Clamp the sides together. Place over the fire and cook until the cheese starts to bubble and the meat is cooked. Rotate so that both sides are heated.

4. Remove from pans. The butter will help to slide it on out.

Variations

a. Use your favorite pizza toppings; pepper, olives, various meats, onions, mushrooms, etc.

b. Use canned pizza sauce instead of tomato sauce.

Pocket Burgers

Serving Size: 6

Preparation Time :0: 20

Amount	Measure	Ingredient—Preparation Method
1 ½	Pounds	Ground beef
¼	Cup	Bread crumbs – dry
1	Small	Onion – chopped
1	Large	Egg
1	Teaspoon	Salt
1	Teaspoon	Worcestershire sauce
¼	Teaspoon	Pepper

** Peppy Cheese Sauce **

Amount	Measure	Ingredient—Preparation Method
¼	Cup	Process American cheese
2	Tablespoons	Mayonnaise
1	Tablespoon	Worcestershire sauce
½	Teaspoon	Salt
½	Teaspoon	Mustard
¼	Teaspoon	Pepper
		Green chilies – optional
		Jalapeno peppers - optional

** Filling Suggestions **

Dill Pickle Or Pickle Relish

Prepared Mustard

Catsup

Horseradish

Onion—sliced

Tomato—sliced

Tomato Sauce

Cheese

Mushrooms

1. Choose one or more of the fillings for your hamburgers.

2. Mix all ingredients except the fillings. Add a little water if mixture is too dry. Shape mixture into 12 patties, each about 4-inches in diameter and ¼” thick. See technique below.

3. Top each of 6 patties with the chosen fillings, spreading to within ½-inch of the edge.

4. Cover each patty with another patty, and seal the edges firmly.

5. Broil, grill or fry patties over medium heat, turning once, to the desired doneness, about 15 to 20 minutes. Burgers may also be wrapped in aluminum foil and placed directly on the coals.

Forming patties:

First divide the prepared meat into 6 portions. Form the prepared meat into an even loaf. Divide it into half. Now divide each half into thirds. You now have 6 portions of meat. Divide each portion in half for the top and bottom.

To make an even patty for a filled burger, place the hamburger on a sheet of waxed paper, with another piece over it. Use a rolling pin, bottle, or large can to roll out the meat into a thin, even layer.

Repeat for each patty.

Variations

a. Cheese can be American Processed Cheese, cheddar, Swiss, mozzarella, or Parmesan.

b. If wrapped in foil, slice of onion may be placed on either side of the patty before wrapping.

c. Peppy Cheese Filling: Mix all ingredients.

4. Pour popped corn into a paper grocery bag. Pour additional melted margarine and salt for desired taste.

Popcorn in Foil

Serving Size: 1

Preparation Time :0: 10

Amount	Measure	Ingredient—Preparation Method
		Popcorn
		Oil
		Salt

1. Make an aluminum foil “popper” by shaping the foil around a soft drink can, then remove the can.

2. Pour a small amount of cooking oil-just enough to cover the bottom of the popper.

3. Add popcorn kernels to just cover the bottom.

4. Put a string in the top and fold the coil close around it, leave plenty of room inside for the popcorn to pop.

5. Hold the package about ½ inches above hot coals until popping stops.

Pork Chops

Serving Size: 8

Preparation Time :0: 45

Amount	Measure	Ingredient—Preparation Method
8		Pork chops
2	Tablespoons	Cooking oil
1	Can	Mushroom soup
1	Teaspoon	Salt

1. Brown pork chops in oil in open oven.

2. Add soup and salt and cook for 30 minutes in covered oven.

Variations

a. Add 1 can tomato sauce

b. Add 1 Tablespoon dried parsley flakes

Pork Chops And Rice

Serving Size: 10

Preparation Time :0: 45

Amount	Measure	Ingredient—Preparation Method
20		Pork chops
2 ½	Pounds	Minute rice
5	Cans	Cream of mushroom soup
5	Cans	Onion soup in beef stock
2	Small Cans	Mushrooms

1. Brown pork chops in Dutch oven. Remove and place them on the side and keep warm.

2. Mix rice, soups, mushrooms and 3 cans of water in Dutch oven. Lay the browned pork chops on top of this mixture.

3. Bake in Dutch oven

Variations:

a. May also use chicken or beefsteak.

Quick Applesauce Muffins

Serving Size: 12

Preparation Time :0: 15

Amount	Measure	Ingredient—Preparation Method
2	Cups	Bisquick
¼	Cup	Sugar
1	Teaspoon	Cinnamon
½	Cup	Applesauce
¼	Cup	Milk
1		Egg
2	Tablespoons	Cooking oil

** Topping **

Amount	Measure	Ingredient—Preparation Method
¼	Cup	Sugar
2	Tablespoons	Butter – melted
¼	Teaspoon	Cinnamon

Preheat oven (350 deg F.).

1. Combine Bisquick, ¼ cup sugar, and 1-teaspoon cinnamon. Mix well.

2. Add applesauce, milk, egg and oil, and beat vigorously for 30 seconds.

3. Fill greased muffin pans 2/3 full and bake 12-15 minutes. For Dutch oven, set pan on a spacer. Place coals underneath and on top.

4. Cool slightly and remove from pans. Mix remaining sugar and cinnamon.

5. Dip tops of muffins in melted butter, then in sugar-cinnamon mix.

Makes 12.

Russian Tea

Serving Size: 5

Preparation Time :0:00

Amount	Measure	Ingredient—Preparation Method
2	Cups	Sugar
1	Cup	Tang orange juice powder
1	Cup	Instant tea
1	Teaspoon	Cinnamon
1	Teaspoon	Cloves
1	Package – quart size	Lemonade mix

1. Mix ingredients together and store in an airtight container.

2. Mix 2-3 tablespoons with a cup of hot water, to taste.

NOTES: Reduce sugar 1 cup if lemonade is pre-sweetened.

Shish Kebob

Serving Size: 4

Preparation Time :0: 20

Amount	Measure	Ingredient—Preparation Method
1	Pound	Meat – cubed
1	Can	Pineapple chunks in juice
½	Pound	Mushrooms – whole
10		Cherry tomatoes
2		Onions – quartered
1		Green pepper – sliced
		Salt & Pepper

1. Alternate pieces of vegetables and meat on a skewer.

2. Cook over hot coals until done, about 15 to 20 minutes depending on the type of meat used.

Variations:

a. Use chunks of beef, pork or chicken for meat.

b. Brush with BBQ sauce, Italian Salad dressing or flavored butter.

c. Skewers can be made from green wood branches about ¼ - 1/3” thick, wire from a clothes hanger (with paint removed), or a length of wire (form loops on the ends when food is in place for easy handling).

Sloppy Joe’s

Serving Size: 6

Preparation Time :0: 15

Amount	Measure	Ingredient—Preparation Method
1 ½	Pounds	Ground beef
1	Tablespoon	Catsup
1		Onion – diced
1	Teaspoon	Mustard
1	Cup	Chicken gumbo soup
		Hamburger buns

1. Brown the hamburger and onion in a pan.

2. Add the soup, catsup and mustard.

3. Heat until warm. Serve on hamburger buns.

Slum Gullion

Serving Size: 8

Preparation Time :0: 30

Amount	Measure	Ingredient—Preparation Method
3	Pounds	Ground beef
½	Pound	Bacon – diced
4	Medium	Onions – chopped
10	Medium	Potatoes – diced
2	8 Ounce Cans	Tomato puree
1	Pound	Cheddar cheese – cubed
1	Tablespoon	Salt

1. Bring the potatoes and salt to boiling in 3 cups water. Cook until done, about 20 minutes.

2. Dice the bacon into ½” squares and fry to a crisp in another pot.

3. When the bacon is done drain off the grease and add chopped onions.

4. Add crumbled ground meat a little at a time, stirring constantly until it browns.

5. Next add the tomato puree and the cheese, cut into ½ inch cubes. Keep over low fire and stir frequently until cheese is melted.

6. Drain water off potatoes and add to the meat mix. Season to taste.

Spanish Rice

Serving Size: 4

Preparation Time: 1: 30

Amount	Measure	Ingredient—Preparation Method
4	Slices	Bacon
1	Medium	Onion
1	Pound	Ground beef
1	Cup	Rice
16	Ounces	Tomatoes – canned
2	Cups	Water – boiling
2	Cubes	Beef bouillon
2	Teaspoons	Salt
		Black pepper

1. Cut bacon into pieces and cook in Dutch oven.

2. Add onion and ground beef and cook until browned.

3. Add the rice, tomatoes, water, bouillon cubes, salt and pepper.

4. Cover oven and add coals to top. Place over a small quantity of coals.

5. Simmer for about 1-½ hours. Check after an hour to see if more liquid is needed.

Steak & Mushrooms

Serving Size: 6

Preparation Time: 1: 30

Amount	Measure	Ingredient—Preparation Method
2	Pounds	Round steak
1	Pound	Mushrooms
½	Teaspoon	Salt
2	Cups	Onions – diced
½	Teaspoon	Pepper
¼	Pound	Butter
8	Ounces	Tomato sauce
		Flour
1	Tablespoon	Worcestershire sauce

1. Cut meat into strips and coat with flour.

2. Sauté in melted butter for 5 minutes.

3. Add onion and mushrooms, cook another 5 minutes or until onion turns clear.

4. Add remaining ingredients and stir well. Simmer 1 to 1-1/2 hours.

5. Serve over rice or noodles.

Swiss Potato

Serving Size: 4

Preparation Time :0: 20

Amount	Measure	Ingredient—Preparation Method
8	Slices	Bacon
4		Onions – each
16		Potatoes – cooked,

1. Cut up the bacon into pieces. Cook in a skillet until done.

2. Dice and add the onion. Cook until tender.

3. Grate the potatoes, or cut up fine, and add to the pan.

4. Cook until the potatoes are crisp.

Swiss Steak

Serving Size: 8

Preparation Time: 2: 00

Amount	Measure	Ingredient—Preparation Method
3	Pounds	Round steak
3	Tablespoons	Cooking oil
16	Ounces	Tomatoes – canned
1	Teaspoon	Salt
1	Tablespoon	Parsley – chopped
1	Large	Onion – diced
3	Stalks	Celery – chopped
1		Green pepper – chopped

1. Brown steak in oil or melted shortening.

2. Add remaining ingredients. Cover and simmer 1 ½ to 2 hours until tender. Add water if mixture thickens too much.

Tortilla Pizza

Serving Size: 4

Preparation Time :0: 10

Amount	Measure	Ingredient—Preparation Method
1	Tablespoon	Margarine
1	Tablespoon	Worcestershire sauce
4	10-inch	Flour tortillas
¼	Cup	Green onion
2	Tablespoons	Hot pepper sauce
¼	Cup	Tomatoes

1. Arrange tortillas on an ungreased baking sheet. Combine melted butter and Worcestershire sauce and brush on tortillas. Bake uncovered at 400 degrees for 5 minutes, or until tortillas are crispy.

2. Shred cheese and chop onion and tomatoes. In a small bowl, combine cheese, onion, tomatoes and pepper sauce. Sprinkle on each tortilla.

3. Bake an additional 5 minutes or until cheese is melted. May be cut into small wedges and used as an appetizer.

Trail Cobbler

Serving Size: 8

Preparation Time: 1: 00

Amount	Measure	Ingredient—Preparation Method
2	Large Cans	Sliced peaches
2	Cups	Biscuit mix
2	Cups	Sugar
2	Cups	Water or milk
1	Cup	Margarine

1. Preheat Dutch oven slightly. Place several pebbles or nails on bottom of the oven, and put a baking pan (9x13”) in oven.

2. Pour peaches into the pan. Hold out some of the juice so the cobbler won’t be mushy.

3. Mix biscuit mix with water or milk to make a medium thick batter.

4. Pour batter evenly over the top of the peaches. Sprinkle with sugar.

5. Put lid on the oven, place coals on top and bottom. Bake until crust is golden brown, about 45 - 60 minutes.

Notes

a. Most any fruit may be used.

b. Line bottom of Dutch oven with aluminum foil to catch spills.

Table of Contents

Alpine Spaghetti

NOTE: ¼ lb of ground meat per person

Serving Ideas: Serve over Buttered Noodles

2. Drain and rinse the beans. Add the other ingredients to the pot, mixing with the beans. Add a little water until bean mixture is moist.

MEXICAN RICE:

Makes about 2 dozen giant cookies