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

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.