outdoor recipes 1
683959 -- TRAIL MIX
1 c. granola cereal
1/2 c. salted sunflower kernels
1/2 c. salted roasted soy beans
1/2 c. chopped dates
1/2 c. raisins
You'll need: Medium bowl, wooden spoon, dry measuring cups, jar. In a medium bowl, mix cereal, sunflower kernels, soy beans, dates and raisins with a wooden spoon. Store in a jar or a plastic container with a tight lid. Makes 2 1/2 cups.
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683960 -- CAMPER'S MIX
2 qts. popped corn
1 c. salted peanuts
1 c. raisins
1 c. flaked coconut
1 c. sunflower nuts
Salt if desired
Mix all ingredients and store in tightly covered container.
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683961 -- TRAILSIDE OATMEAL TREATS
1/2 c. margarine
1/2 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. oatmeal
1/2 c. chocolate chips
1/2 c. raisins
Walnuts
Beat margarine, peanut butter, and sugars until creamy. Blend in eggs, milk and vanilla. Mix in all the rest. Drop by spoonfuls (make small) on cookie sheet. Bake at 350 degrees for approximately 14 minutes. Remove before they turn brown, underbake them.
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683963 -- TRAIL MIX COOKIES
1 c. sugar
1 c. brown sugar
1/2 c. margarine
1/2 c. shortening
1/2 c. oats
2 tsp. vanilla
2 eggs
2 c. all-purpose flour
3/4 c. oat bran & 1/4 c. wheat germ
1 tsp. baking powder
1 tsp. baking soda
1 c. peanut butter
2 c. plain M&M's
1 c. peanuts
3/4 c. raisins
Heat oven to 375 degrees. Beat sugars, butter and shortening in large bowl until creamy and well blended. Beat in vanilla, eggs, then add oats, oat bran and wheat germ. Then stir in flour, baking powder and soda thoroughly. Stir in peanut butter, M&M's, peanuts and raisins. Drop rounded tablespoon about 2 inches apart on ungreased cookie sheet. Flatten slightly. Bake 9 to 12 minutes.
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683964 -- TRAILSIDE OATMEAL COOKIES
1/2 c. oleo
1/2 c. peanut butter
1 c. granulated sugar
1 c. brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
2 1/2 c. oatmeal, uncooked
1/2 c. semi-sweet chocolate chips
1/2 c. raisins
Beat butter, peanut butter and sugars until creamy. Blend in eggs, milk, and vanilla. Sift together flour, soda and salt. Add to creamy mixture and blend well. Stir in oats, chocolate chips and raisins. Drop by tablespoons onto ungreased cookie sheet. Bake in preheated oven at 350 degrees for 10 minutes.
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683965 -- TRAILSIDE OATMEAL COOKIES
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine
1/2 c. chunk style peanut butter
1 c. sugar
1 c. packed brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 1/2 c. uncooked oats
1/2 c. chocolate chips and raisins
Stir together flour, soda and salt; set aside. In large bowl beat batter, peanut butter and sugars until creamy. Beat in eggs, milk and vanilla. Stir in flour mixture, then oats, chocolate pieces and raisins. Drop by rounded tablespoonsful 3 inches apart on ungreased baking sheets. Bake in a preheated 350 degree oven for 15 minutes. Remove to rack to cool. Makes 42.
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683966 -- CAMPER'S CANDY
1 c. chocolate bits
3 tbsp. peanut butter
3 c. Rice Krispies
Wooden spoon for stirring
Double boiler for melting & cooking
In the double boiler, melt chocolate chips and peanut butter. Stir to mix together. Remove from heat and add 3 cups Rice Krispies. Mix well and be sure to coat Rice Krispies. Spread in buttered pan. Refrigerate until firm. Cut into pieces. Thickness depends on size of pan. Keep refrigerated.
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683967 -- TRAILSIDE OATMEAL TREATS
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. margarine, room temperature
1/2 c. chunk-style peanut butter
1 c. granulated sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 1/2 c. uncooked oats
1/2 c. semi-sweet chocolate
1/2 c. raisins
1 c. packed brown sugar
Mix flour, salt and soda together, then set aside. In a large bowl, beat butter, peanut butter and sugars together until creamy. Beat in eggs, milk and vanilla. Stir in flour mixture, then add oats, chocolate and raisins. Drop rounded tablespoonsful of dough onto ungreased baking sheet 3 inches apart. Bake in a preheated 350 degree oven about 15 minutes or until light brown. Remove to a rack to cool. Makes 42.
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683968 -- TRAIL MIX COOKIES
1 c. granulated sugar
1 c. packed brown sugar
1/2 c. butter or margarine, softened
1/2 c. butter flavor shortening
1/2 c. quick cooking or regular oats
2 tsp. vanilla
2 eggs
2 c. all-purpose or unbleached flour
3/4 c. oat bran
1/4 c. wheat germ
1 tsp. baking powder
1 tsp. baking soda
1 c. peanut butter
2 c. plain M&M's
1 c. peanuts
3/4 c. raisins
Heat oven to 375 degrees. Beat sugars, butter and shortening in large bowl vigorously until creamy and well blended. Beat in oats, vanilla and eggs. Stir in flour, oat bran, wheat germ, baking powder and baking soda thoroughly. Stir in peanut butter. Add M&M's, peanuts and raisins. Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheet; flatten slightly. Bake 9-10 minutes or just until set and beginning to brown. Cook 1 minute, then remove from cookie sheet. 1st Grade
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683969 -- MARTA'S TRAIL COOKIES
3 c. sugar
2 c. shortening
1 tbsp. baking soda
2 tsp. salt
3 eggs
1 1/8 c. milk
3 c. oatmeal
2 c. raisins
2 c. nuts
7 c. flour
1 1/2 tsp. nutmeg
1 (12 oz.) chocolate chips
Cream shortening, sugar, soda, salt and nutmeg. Add eggs, one at a time, raisins, nuts and chocolate chips. Then add oatmeal, flour, milk, mixing by hand. Place on greased cookie sheet. Bake at 350 degrees for 15 minutes. Makes 12 dozen.
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683970 -- TRAILSIDE TREATS
1 3/4 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
1/2 c. margarine, softened
1/2 c. chunky peanut butter
1 c. sugar
1 c. packed brown sugar
2 eggs
1/4 c. milk
2 1/2 c. uncooked oats
1/2 c. chocolate chips
1/2 c. raisins
Stir together flour, soda, salt. Set aside. Beat margarine, peanut butter and sugar until creamy. Beat in eggs, milk and vanilla. Stir in flour mixture, then oats, chocolate chips and raisins. Bake in preheated 350 degree oven about 15 minutes or until lightly browned. Makes 42.
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683971 -- ANGELS ON HORSEBACK
8 wieners
8 strips of cheese 2 1/2 to 3 inches
long x 1/4 inch
8 thin sliced strips of bacon
8 Wiener buns
Toothpicks
Cooking forks
Slit lengthwise pockets in 8 wieners, long enough to hold one strip of cheese. Tuck in a strip of cheese into each pocket. Wind a strip of bacon around each wiener so the pocket and cheese are completely covered. Fasten each end of bacon to the wiener with a toothpick. Put each wiener on a cooking fork and bake over hot coals until bacon is cooked. When angel is done remove it from the fork and put in a wiener bun. Take out toothpicks before eating.
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683972 -- BACON CHEESE DOGS
Hot dogs
Bacon
Cheese slices
Toothpicks
Cut hot dogs lengthwise but not completely through. Place a slice of cheese in the hot dog where you have cut them; then close hot dog and wrap a piece of bacon strip around each one and put a toothpick in each end to hold dog together. Now put hot dog on a stick and cook over hot coals.
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683973 -- BANANA SPLITS
Bananas
Marshmallows (miniatures)
Chocolate chips (mini-chips)
Slice bananas lengthwise in skins. Place the marshmallows and chocolate chips in the slit. Wrap the creation in foil and place on a charcoal fire until the chips and marshmallows melt.
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683974 -- BOY SCOUT'S CAMP FIRE FRENCH TOAST
Eggs
Bread
1 egg per 2 pieces of bread
Mix eggs in bowl. Cover both sides of bread with egg. Place bread in frying pan. Fry until golden brown.
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683975 -- BROWN BEARS
1 c. sugar
1 tbsp. cinnamon
1 stick butter, softened
2-3 cans refrigerator biscuits
Mix sugar, cinnamon and butter together until well blended. Take the biscuits and roll in hands to form long snake like pieces. Butter hands first to prevent sticking. Wrap the snake like dough around a stick in a coil fashion. Cook over an open fire until cooked (should appear brown). Roll the cooked dough in the cinnamon mix and put some inside the hole the stick was in.
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683976 -- CAMP FIRE PIZZA
1 1/2 lbs. ground beef
1 pkg. pizza mix (complete with sauce)
1/2 lb. cheese, grated
Olives, sliced
Brown beef in open skillet and set aside to remain warm. Mix pizza dough as directed and divide into 8 equal portions. Form these portions into crust pieces about the size of doughnuts but of size enough to allow placing all 8 crusts into two Dutch ovens. Place the ground beef and cheese on the crusts; pour tomato sauce from pizza mix on each crust; then add sliced olives on top. Bake as directed, or about 25 to 30 minutes. Serves 8. Variations: Use sausage instead of beef or place chopped pieces of pimento or parsley on top of sauce.
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683977 -- COBBLER
1 (18.25 oz.) box yellow cake mix
2 (21 oz.) cans cherry, peach,
blueberry or apple pie filling
1 stick margarine
2 tsp. ground cinnamon
2 tsp. ground nutmeg
Line Dutch oven with aluminum foil. Pour pie filling of your choice in the Dutch oven, spread evenly. Pour in yellow cake mix. Spread evenly. Cut 1/4 inch patties of margarine and place evenly along the top. Sprinkle cinnamon on top. Sprinkle nutmeg on top. Put about 23 charcoals on top of the Dutch oven and about 7 charcoals on the bottom. Cook 30 to 40 minutes or until cake mix is golden brown. Checking it about every 10 to 15 minutes.
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683978 -- DUTCH OVEN BISCUITS
3 c. flour
6 tsp. baking powder
1/2 tsp. salt
6 tbsp. cooking oil
1 c. milk
Mix all ingredients. Roll on flat, floured surface; cut out and place in bottom of Dutch oven. Cover with lid and bake about 15 minutes. Makes about 30 biscuits.
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683979 -- DUTCH OVEN POPCORN
Margarine
Popcorn
Salt
Melt 1 stick of margarine in Dutch oven. Cover most of bottom of the oven with one layer of popcorn. Place lid on the oven, and bake until the sounds indicate all the corn has popped; during the popping time, you should lift the oven by the bale and rotate the oven to better stir the whole batch of corn. Pour popped corn into a paper bag, pour additional melted margarine and salt for desired taste. Shake the bag to distribute salt. Serve while warm.
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683980 -- EGG IN A HOLE
Butter
Bread
Eggs
Butter bread lightly on both sides, place bread on flat object; I use butter bowl lid. Cut hole in center of bread with small glass or cup. Place piece of bread with hole in it on frying pan. Break open egg, put in the hole of the bread. Break egg yellow. Cook on medium heat until lightly brown or however you prefer your eggs, and toast.
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683981 -- ENGLISH MUFFIN BREAD
2 pkgs. dry yeast
6 c. flour
1 tbsp. sugar
2 tsp. salt
2 c. milk
1/4 tsp. baking soda
1/2 c. water
Cornmeal
Set 2 Dutch ovens over the fire to warm. Heat liquids until warm. Add to about half of the flour and the rest of the ingredients. Stir in rest of the flour to make a stiff batter. Divide batter in half and spoon into 2 greased loaf pans that have been sprinkled with cornmeal. Sprinkle top of bread with cornmeal. Place one pan in each Dutch oven and cover with lid. Let rise in warmed Dutch oven 45 minutes. Set ovens on hot coals and also spread coals on top. Bake until done, about 45 to 60 minutes. (In conventional oven bake 25 minutes at 400 degrees.) Allow 2 hours of preparation time before serving.
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683982 -- FISH-IN-FOIL
Fish fillets, one per person
--FOR EACH SERVING:--
2 tbsp. chopped carrots
1 thin slice of lemon
1 tsp. dried parsley
Using a sheet of heavy duty aluminum foil, place a fillet on foil with other ingredients on fillet. Bring foil edges together and seal the foil edges by folding them twice. Make a separate foil package for each person. Bake foil in Dutch oven or reflector oven for about 20 minutes or until fish meat flakes well. You may want to limit an oven to three or four foil packs and use an additional oven for other foil packages.
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683983 -- FRANCES' CHEESY TOMATOES
6 slices of sharp cheese
2 lg. tomatoes
Paprika
Slice each tomato into 3 slices. Top each slice with a slice of cheese, sprinkle lightly with paprika. Broil, bake or place over fire until cheese melts, somewhat and browns. Use a piece of foil under each tomato slice. Serve on foil wrap to catch any cheese that might melt and run over tomato.
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683984 -- FRANCES' EGGS IN THE NEST
1 can corn beef hash
6 eggs
Salt
Pepper
Butter or margarine
Make six, 6 inch squares with aluminum foil. Butter each square. Make a nest with corn beef hash on each square of aluminum foil, big enough to hold one egg. Heat nest on foil for 2 minutes in skillet. Break egg into center of nest. Salt and pepper to taste. Add one teaspoon water to skillet and cover. Remove from skillet when eggs are done. Serve with toast for great breakfast.
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683985 -- FRITO PIE
8 oz. bag of Frito's
2 cans Armour Chili
8 oz. pkg. shredded cheese
In Dutch oven, layer Fritos, chili and cheese. Cover. Place in hole and surround with charcoal. Let cook approximately 30 minutes. To cook in regular oven, put in casserole dish. Bake at 350 degrees for 30 minutes.
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683986 -- GRILLED TROUT WITH LEMON BUTTER
4 to 6 gutted and cleaned, whole sm.
trout
Salt
Pepper
Vegetable oil
--LEMON BUTTER:--
2 tbsp. margarine or butter, melted
1/2 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 tsp. Worcestershire sauce
Sprinkle trout cavities with salt and pepper. Brush skin with oil. Prepare lemon butter; mix margarine, lemon peel, lemon juice and Worcestershire sauce together. Brush grill with vegetable oil. Grill fish 3 to 4 inches from medium coals, brushing with lemon butter frequently and turning once; cook until fish flakes easily with fork, about 17 minutes on each side. Serve with remaining lemon butter.
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683987 -- HILL COUNTRY COFFEE CAKE
2 1/4 c. flour
1/2 tsp. salt
1 tbsp. cinnamon
1 c. brown sugar
3/4 c. sugar
3/4 c. cooking oil
1 tsp. soda
1 tsp. baking powder
1 egg, beaten
1 c. buttermilk
Mix ingredients well and place in Dutch oven. Bake 25 to 30 minutes in covered oven. Serves 8. --VARIATIONS:--
1. Sprinkle 1/2 cup chopped pecans on top after batter is poured in oven. 2. Pour mixture of confectioners' sugar and milk on top after cooking and removing from oven. 3. Add 1 teaspoon lemon flavoring to batter. 4. Sprinkle brown sugar on top after batter is poured in oven.
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683988 -- HOBO SUPPER
Raw hamburger patties
Onion slices
Carrot slices
Salt and pepper to taste
Sliced potato
Wrap hamburger patty, onions, carrot, potatoes, salt and pepper in piece of aluminum foil. Place on coals and cook until tender. Can be put in oven at 350 degrees.
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683989 -- HURRY UP CHUCK ROAST
1/2 c. catsup
1/4 c. vegetable oil
2 tbsp. vinegar
1 1/2 tbsp. meat tenderizer
1/2 env. dry onion soup mix
1/2 c. water
2 tbsp. sugar
Marinate 6 hours. Grill.
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683990 -- J. R.'S ONE SKILLET BREAKFAST
12 eggs
2 cans pre-cooked diced or sliced
potatoes, drained
1 onion, diced
1 c. milk
1 can Spam or Treat or diced ham
2 tbsp. shortening
Salt
Pepper
Heat 2 tablespoons shortening in large skillet; add potatoes and onions; brown. Beat eggs and milk thoroughly in bowl. Add eggs and milk mixture and diced meat to potatoes and onions in skillet. Salt and pepper. Cook slowly on low heat, stir frequently when most of the liquid is gone, breakfast is ready to serve. This will serve 6 hungry people.
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683991 -- MEAT POTATOBURGERS
1 lb. ground beef
1/4 c. chopped onions
1 tsp. salt
1 egg
1 c. grated raw potato
Mix together and form into patties. Fry on each side until done.
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683992 -- MOUNTAIN COBBLER
1 c. sourdough starter
1 1/2 c. flour
1/2 c. brown sugar
1/2 c. sugar
2 tsp. cinnamon
1/2 c. cooking oil
2 cans cherry pie filling
Mix starter, flour, sugars, cinnamon and oil in a bowl. Place cherry filling in bottom of Dutch oven; then spread the bowl of mix on top. Bake 25 to 30 minutes in covered oven. Serves 8. --VARIATIONS:--
1. Use blueberry filling instead of cherry filling. 2. Add 1 cup of raisins with the fruit filling. 3. Add 1/2 cup of chopped pecans.
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683993 -- PARCHED PEANUTS
1 to 2 lbs. peanuts in shells
Place 1 to 2 pounds of unshelled peanuts in Dutch oven. Cover with lid and bake about 40 to 50 minutes. During baking, occasionally stir peanuts to heat the whole batch evenly; test for doneness during the baking. Serve while warm.
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683994 -- PIGS IN A BLANKET
Hot dogs - 2 to 3 per person
Canned biscuits - enough for each hot
dog
Fold each piece of foil in half to form an 8x12 inch piece for each hot dog. Flatten biscuit and roll it around each hot dog. Covering all but the ends of the hot dog. Seal hot dogs in foil, allowing room for biscuits to expand. Place each foil package on hot coals. Turn very 3 to 4 minutes. Check one package in 10 minutes. Serve with hot dog sauce, cheese, catsup, mustard or pickle relish. Make a meal with beans and chips.
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683995 -- REAL BRUNSWICK STEW
2 cleaned squirrels
1 tbsp. salt
1 gal. water
1 chopped onion
1 pt. lima beans
6 ears of corn
1/2 lb. salt pork
Peeled potatoes
1 tsp. pepper
2 tsp. sugar
1 qt. sliced tomatoes
Cut squirrels into pieces. Add salt to water and set to boil. Then add onion, lima beans, corn, salt pork, potatoes, pepper and squirrel pieces. Cover and simmer 2 hours. Then add sugar and tomatoes. Simmer 1 hour longer.
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683996 -- SOURDOUGH STARTER
3 c. all-purpose flour
1 pkg. active dry yeast
2 1/2 c. lukewarm water (110 to 115
degrees)
Starting a day ahead, place the flour in a large mixing bowl. Make a well in the center and pour in the yeast and water. With a large spoon, gradually stir the flour into the yeast and water, continuing to stir until the ingredients are well combined. Then, with a whisk or a rotary or electric beater, beat vigorously until the mixture is completely smooth. Drape with a kitchen towel and set aside in a warm, draft free spot (such as an unlighted oven) for 24 hours. If at the end of this time the starter has not bubbled, it must be discarded. After you have used as much of the starter as you need, transfer the remaining starter to a glass jar or crock equipped with a tight fitting lid. Covered and refrigerated, it can be stored for several weeks. If used regularly, it may keep indefinitely. Makes about 4 cups.
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683997 -- SOUTHERN CORN BREAD
2 c. cornmeal
2 1/2 tsp. baking powder
1 tsp. salt
4 tbsp. flour
1 c. milk
2 eggs
2 tbsp. cooking oil
Mix the cornmeal, baking powder, salt and flour; then add milk and mix. Add eggs and oil, stir. Pour into greased muffin pan or cupcake holders or onto bottom of Dutch oven. Bake 20 to 30 minutes in covered oven. Serves 8. --VARIATION: SPANISH CORN BREAD:--
Add pieces of chopped pimento or bell peppers to mix.
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683998 -- WESTERN BISCUITS
1 c. sourdough starter
2 c. flour
1/3 c. milk
1/2 c. margarine
2 tsp. baking powder
1/2 tsp. salt
Mix all ingredients; pat out on flat, floured surface. Cut out and place in Dutch oven. Cook until golden brown. Makes about 25 biscuits.
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684000 -- MONKEY BREAKFAST
1 banana per person
1 muffin per person
1 piece string cheese per person
1 box juice per person
Imagination!
Leaders need to plan ahead where each item can be hidden. For example: Put bananas in a bucket tied to a rope and hoist into a large tree. A bag of box juices could be hidden behind some large rocks, etc. Divide girls up into 4 groups, give each group a written clue and send them off to gather the breakfast! Variation: Bag up items into individual breakfasts. Hide each bag around camp area. Let each "monkey" find her own breakfast!
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684001 -- GRANOLA
4 c. rolled oats
1 c. wheat germ
1 c. sunflower seeds
1 c. slivered almonds
1/3 c. melted margarine
1/3 c. honey
2 tsp. cinnamon
Combine margarine and honey. Add remaining ingredients and mix well. Spread out on cookie sheet. Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Add 1 cup dried fruit - raisins, dates or apricots. Store in airtight container. Serve with milk. Makes 8 cups.
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684002 -- PEANUT BUTTER FRENCH TOAST
Make a peanut butter sandwich. Dip entire sandwich into egg and milk beaten together. Fry in butter or margarine, as you would French toast. Top with jelly, heated until it melts or hot applesauce.
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684003 -- EGG & CHORIZO BURRITOS
8 eggs
1/3 pkg. beef or pork chorizo sausage
6 flour tortillas
Milk
Scramble eggs with a little milk in a bowl. Set aside. Squeeze chorizo out of its little tube into frying pan. Cook, breaking up chorizo until it's slightly crumbly. Add scrambled eggs to chorizo and cook until eggs are set, stirring constantly. Heat tortillas one at a time over low flame on griddle or another frying pan. Put large spoonful of egg/chorizo mixture in middle of tortilla, fold up bottom then fold over two sides. Enjoy! Serves 6.
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684004 -- CAMPERS' COFFEE CAKE
1 pkg. blueberry muffin mix
Lightly grease 2 (9") foil pie pans. Prepare muffin mix according to package directions. Pour batter into 1 pie pan. Invert second pan over pan with batter. Secure rims with spring type clothespins. Place on grill 4" from hot coals. Cook 15 minutes on each side, rotating pans occasionally to insure even baking. Serves 6 to 8.
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684005 -- SKILLET BISCUITS
1/4 c. butter
Onion salt
Garlic salt
Paprika
2 c. Bisquick baking mix
1/2 c. water
Melt butter in 9" or 10" skillet on grill. Sprinkle butter with onion salt, garlic salt and paprika. Mix baking mix and water with fork to soft dough. Knead 5 times on lightly floured surface. Roll or pat dough 1/2" thick. Cut 10 biscuits. Arrange biscuits in skillet, turning to coat both sides with seasoned butter. Cover skillet with heavy duty aluminum foil. Place on grill 4" from hot coals Cook 10 minutes. Lift foil to be sure biscuits are not burning. Cook 5 minutes longer or until biscuits are done. Invert biscuits onto serving plate. Makes 10 biscuits.
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684006 -- FRIENDSHIP SALAD
Each person brings 1 piece of their favorite fruit - apple, orange, banana, bunch of grapes, a few strawberries, etc. The leader brings 1 small container of any flavor yogurt. Each girl cuts up her own piece of fruit and adds to the bowl (or pot). Last, add the yogurt and stir well. Serve. This is especially nice to serve if you have planned a sack dinner for your first night camping.
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684007 -- BAKED BEANS
1 med. onion, chopped
1 green pepper
2 cans pork & beans
1 tbsp. chili powder
1 tbsp. sugar
1/4 c. ketchup
1/4 c. Bar-B-Que sauce
Bacon drippings
Saute onions and pepper in bacon drippings. Add pork and beans, chili powder, sugar, ketchup and B-B-Q sauce. Cook for 10 minutes.
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684008 -- PCT BEANS
1 lb. any dried bean or combo of beans
& rice
1 carrot, chopped
1 onion, chopped
1 clove garlic, chopped
Salt & pepper
Mustard, Tabasco or salsa
Soak beans and rice in water bottle. Start in the morning and let soak all day while you hike. When you stop for the night, pour beans and water into pot. Add carrots, onion and garlic. Cook over camp stove, about 1 hour or until beans are tender. Season with mustard, Tabasco or salsa to taste. A good, hearty, protein-rich meal for the trail!
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684009 -- GRANDPA'S POTATOES
10-12 potatoes, scrubbed & sliced
2 onions, chopped
2 bell peppers (red, green or both),
chopped
Garlic powder
Salt & pepper
Butter or margarine
Optional: for variety add 1 or 2
scrubbed & sliced sweet potatoes
Layer potatoes, onions, spices and butter on a large sheet of aluminum foil. (Double foil for extra strength.) Repeat 2 to 3 times until all potatoes have been used. Top with more foil and crimp edges to seal. Cook on bar-b-que or in coals of a fire ring, turning frequently to prevent burning, 60 to 90 minutes. This recipe is also excellent cooked in a frying pan for breakfast. Just cut down the quantity and stir all together.
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684010 -- CHICKEN & NOODLES
1/2 pkg. Top Ramen
1 can white chicken (available in
store near tuna)
Prepare Top Ramen as directed on package. Add chicken. Add vegetables if desired. Serves 1. Great for backpacking; little weight to carry and little trash to carry out.
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684011 -- CHILI MAC
2 (15 oz.) cans chili con carne
1 (15 oz.) can stewed tomatoes
1 lb. macaroni
In a medium saucepan, mix together chili con carne and stewed tomatoes. Heat through, stirring occasionally. Bring 4 quarts water to a boil in a large pot. Stir in macaroni and cook until tender. Drain. Stir in chili mixture. Serve immediately with grated cheddar cheese.
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684012 -- APPLES OF GOLD
2 lg. cans tomato soup, condensed
1 can water
1 can low-fat milk
biscuit mix
Monterey Jack or Velveeta cheese
Empty soup into a large pot. Stir in milk and water, until smooth. Heat over a medium flame stirring occasionally. While soup is heating, prepare biscuits according to package directions. Roll between 2 pieces of wax paper. (A plastic or glass bottle works well for a rolling pin.) Cut cheese into 1" cubes. Cut biscuit dough into 3" squares. Put a piece of cheese into each square dough and roll into a ball with the cheese inside. When soup begins to bubble, turn heat down. Drop balls into the bubbling soup. As they cook, the balls will pop to the surface like little dumplings. Delicious!
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684013 -- HAY BOX CHICKEN SOUP
4-5 c. cooked & boned chicken with
broth (cook 2 whole chickens)
2 chopped onions
2 c. chopped carrots
4 c. chopped potatoes
2 cans corn
Water
Chopped celery (optional)
NOTE: This should be put together in the morning. Put all ingredients into pot. Add enough water to cover. Bring to a full boil. Cover tightly and remove from heat. Have "hay box" (ice chest) ready with a good layer of blanket, towels, or newspapers at bottom. Put pot in, then cover with more blanket, towels or newspapers. Close "hay box" and do not open again for 6 to 8 hours. (You may want to put a "DO NOT OPEN" sign on it!) Go about your day's activities. Your dinner will be done at day's end! Serve with bread and a salad. Should serve 12 to 15.
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684013 -- HAY BOX CHICKEN SOUP
4-5 c. cooked & boned chicken with
broth (cook 2 whole chickens)
2 chopped onions
2 c. chopped carrots
4 c. chopped potatoes
2 cans corn
Water
Chopped celery (optional)
NOTE: This should be put together in the morning. Put all ingredients into pot. Add enough water to cover. Bring to a full boil. Cover tightly and remove from heat. Have "hay box" (ice chest) ready with a good layer of blanket, towels, or newspapers at bottom. Put pot in, then cover with more blanket, towels or newspapers. Close "hay box" and do not open again for 6 to 8 hours. (You may want to put a "DO NOT OPEN" sign on it!) Go about your day's activities. Your dinner will be done at day's end! Serve with bread and a salad. Should serve 12 to 15.
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684014 -- CAMPER'S STEW
1 can whole new potatoes
1 can green beans
1 can diced carrots
1 can meatballs with gravy
1 (8 oz.) can tomato sauce
2 tbsp. dehydrated onion
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.
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684015 -- CHUCK WAGON STEW
2 lbs. beef chuck, cut in cubes
4 c. water
1 sliced med. onion
1 clove garlic, sliced
1 tbsp. salt
1 tsp. sugar
1/2 tsp. pepper
1 tsp. Worcestershire
1 tbsp. lemon juice
1/2 c. cut celery
6 carrots, quartered
1/2 lb. sm. white onions or 1 (1 lb.)
can drained
3 potatoes, quartered
2 or 3 tomatoes, cut in wedges
Serves 6 to 8. Trim excess fat from beef; heat fat in Dutch oven. Brown meat slowly on all sides in hot fat. Add water, sliced onion and seasonings. Cover, simmer (don't boil) 2 hours, stirring now and then to keep from sticking. Add vegetables except tomatoes, cook, covered 20 minutes. Add tomatoes and cook 15 minutes longer or until meat and vegetables are done. Skim fat from stew. To thicken liquid; put 4 tablespoons flour in small bowl, slowly stir in 1/2 cup cold water, mixture must be smooth. Stir into stew, cook and stir until thickened. Cook 5 minutes more.
------------------------
684016 -- FOIL CHICKEN 'N RICE
4 chicken breasts
1 (10 1/2 oz.) can cream of mushroom
soup
2/3 c. uncooked instant rice
Cut 4 (14") square pieces, doubled aluminum foil. Place a chicken breast in the center of each one. Mix soup and rice together and spoon over chicken breasts. Sprinkle with paprika if you wish. Wrap securely in foil. Place on grill 5" from hot coals. Cook about 40 minutes or until done, turning once. Serves 4.
------------------------
684017 -- ITALIAN CHICKEN IN FOIL
2 meaty chicken pieces
1/4 tsp. salt
1 med. potato, pared
Salt
1 tbsp. butter or margarine
1 med. zucchini
3 lg. pitted ripe olives
2 tbsp. tomato sauce
1/2 tsp. oregano leaves
Sprinkle chicken pieces with salt. Cut potato lengthwise into 1/8" slices; cut zucchini into 1/4" slices. Layer potatoes, salt, zucchini and salt on 18"x12" piece of double thickness heavy-duty aluminum foil. Top with chicken, olives, tomato sauce and oregano; dot with butter. Wrap securely in foil. Place on grill 5" from medium coals. Cook 25 to 30 minutes on each side or until chicken and vegetables are tender. Serves 1.
------------------------
684016 -- FOIL CHICKEN 'N RICE
4 chicken breasts
1 (10 1/2 oz.) can cream of mushroom
soup
2/3 c. uncooked instant rice
Cut 4 (14") square pieces, doubled aluminum foil. Place a chicken breast in the center of each one. Mix soup and rice together and spoon over chicken breasts. Sprinkle with paprika if you wish. Wrap securely in foil. Place on grill 5" from hot coals. Cook about 40 minutes or until done, turning once. Serves 4.
------------------------
684017 -- ITALIAN CHICKEN IN FOIL
2 meaty chicken pieces
1/4 tsp. salt
1 med. potato, pared
Salt
1 tbsp. butter or margarine
1 med. zucchini
3 lg. pitted ripe olives
2 tbsp. tomato sauce
1/2 tsp. oregano leaves
Sprinkle chicken pieces with salt. Cut potato lengthwise into 1/8" slices; cut zucchini into 1/4" slices. Layer potatoes, salt, zucchini and salt on 18"x12" piece of double thickness heavy-duty aluminum foil. Top with chicken, olives, tomato sauce and oregano; dot with butter. Wrap securely in foil. Place on grill 5" from medium coals. Cook 25 to 30 minutes on each side or until chicken and vegetables are tender. Serves 1.
------------------------
684018 -- CORNED BEEF IN FOIL
2 (12 oz.) cans corned beef
1 head cabbage
3/4 c. water
3 tbsp. non-fat dry milk
1/4 tsp. pepper
Cut corned beef into 6 pieces. Wash cabbage; cut into 6 wedges. Mix water and dry milk. Make 6 (14") squares of double thickness heavy-duty aluminum foil. On each square, place one piece of corned beef and one wedge of cabbage. Pour 2 tablespoons liquid between cabbage leaves in each serving. Sprinkle with pepper. Fold foil over and seal securely. Place foil packets directly on medium coals. Cook 30 minutes, turning once. Serves 6.
------------------------
684019 -- POCKET STEW
1 lb. hamburger
1/4 lb. cheddar or Jack cheese
4 potatoes
4 carrots
1 onion
Salt & pepper
Divide hamburger into 4 parts, sort of hot dog shaped. Cut cheese into 4 approximately finger size pieces (1/2" x 1/2" x 3"). Pare and slice potatoes into large French fry size pieces. Slice carrots and onion. Stuff one piece of cheese inside each hunk of hamburger and shape around. On doubled sheets of aluminum foil, place one hamburger/cheese hunk and top with salt and pepper to taste, 1/4th of the chopped onion, carrot slices and potato pieces. Seal the foil VERY WELL. All edges must be crimped tight into a pocket. Place pocket, seam down over hot coals. Cook 10 minutes, turn and cook ten minutes more. Open carefully, check for doneness. If necessary, reseal and cook a few more minutes.
------------------------
684020 -- HELMETS
1 can refrigerator biscuits
Any flavor pudding or pie filling
Whipped cream
Special Equipment: Prepare "helmet makers" ahead of time. Cut a 2" dowel into 3" lengths. Sand cut edge smooth. Drill hole in one end to fit over the end of a skewer or a wire coat hanger. Lightly oil solid end of helmet maker. Flatten and stretch one biscuit over the end, forming a cup. Try to keep the biscuit thickness as even as possible. Attach skewer or coat hanger and hold over open fire. Cook, rotating to cook evenly until lightly browned and will slip off the dowel easily. Fill the center with your favorite flavor filling and top with whipped cream.
------------------------
684021 -- CHOCOLATE PIZZA
1 or 2 cans Pillsbury sugar cookie
dough
1 (12 oz.) bag chocolate chips
1 bag mini marshmallows
1 sm. bag chopped walnuts
1 sm. bag coconut
Special Equipment: box oven
Start 7 coals in bottom of a box oven (350 degrees). Spread sugar cookie dough evenly to edges of pan. Top with remaining ingredients. Check coals to make sure they're all going well. Spread out in pie pan. Place "pizza" in oven and shut door. Cook, checking periodically until chocolate has melted and crust is lightly browned. Be careful not to burn! Cool slightly, slice up and serve.
------------------------
684022 -- BANANA BOATS
1 banana
Chocolate chips
Mini marshmallows
Aluminum foil
Carefully peel about 7/8 of the way down, inside curve of banana peel. Do not entirely remove! With a knife, cut a wedge out of the length of the banana, leaving a "boat" to fill. Fill with chocolate chips and marshmallows. Replace peel. Wrap in foil. Place directly on top of hot coals in the fire ring or sheepherders stove until chocolate chips and marshmallows are melted, about 15 minutes. Eat with a spoon.
------------------------
684023 -- BAKED APPLES
1 apple per person
Raisins
Walnuts
Brown sugar
Cinnamon
Margarine
Core apple, place on doubled aluminum foil. Fill with remaining ingredients. Wrap tightly. Place on hot coals. Cook about 1/2 hour.
------------------------
684024 -- GORP
--GORP #1:--
Peanuts
Cashews
Coconut
Sunflower seeds
Raisins
Dried apricot pieces
--GORP #2:--
Peanuts
Corn nuts
Peanut M & M's
Plain M & M's
Mix ingredients in equal amounts. Store in zip-lock bags. (Alter ingredients as personal preference dictates.)
------------------------
684025 -- TRAIL MIX
Honey coated papaya, chopped
Dried banana chips
Dried chopped pineapple
Almonds
Cashews
Coconut, shredded or shavings
Chopped dates
Carob chips
Carob raisins
Shelled sunflower seeds
Dried chopped mango
Mixed fruit medley
Mix all ingredients and store in tightly covered container. Very high in magnesium, Vitamin A, Protein, Iron.
------------------------
684027 -- BAKED APPLES
4 apples
1 c. brown sugar
1 tsp. cinnamon
Core apples and peel about 1/3 down. Place apple on a square of foil. Mix cinnamon and sugar. Place in center of of apple. Bring foil up around sides and twist top. Cook slowly in Dutch oven or on coals for 45 to 60 minutes.
------------------------
684028 -- BANANA BOATS
1 banana per person
Miniature marshmallows
Chocolate chips
Cut strip on inside curve of banana peel. Scoop out some banana and add marshmallows and chocolate chips. Replace peeling. Wrap in foil and bake on coals for 10 minutes. Janae and Jessica's Mom
------------------------
684029 -- BREAKFAST IN A PAPER BAG
1 strip of bacon
1 egg
1 small paper bag
1 pointed stick
Cut the strip of bacon in half and cover the bottom of the paper bag with it. Break the egg into the sack over the bacon. Roll the top of the sack halfway down in 1" folds and push a stick through the roll at the top of the bag. Hold the bag over the coals, and grease will coat the bottom of the bag as it cooks. The egg will cook in about 10 minutes. Be careful; if the sacks gets too near the coals, it will burn. When the egg and bacon are done, roll down the sides of the sack and eat your breakfast.
------------------------
684030 -- BLENDER GRANOLA
6 c. oats
1 c. sesame seed
1 c. sunflower seed
1 c. wheat germ
1 c. coconut (optional)
1 c. nuts, chopped
1 c. nonfat dry milk
1 c. safflower oil
1 c. honey
2 tsp. vanilla extract
1 c. raisins
Mix first seven ingredients in large bowl. Combine safflower oil, honey and vanilla in blender container. Process until well blended. Add to dry ingredients, mixing well. Spread in two large baking pans. Bake at 300 degrees for 1 hour or until brown, stirring frequently. Mix in raisins. Yields 20 servings. Good camping snack or breakfast food.
------------------------
684031 -- CAKE COOKED IN AN ORANGE
1 white or yellow cake mix
10 to 12 oranges
Mix cake mix according to package directions. Slice off 1/3 down from top of oranges. Spoon fruit out of bottom 2/3 of oranges, leaving an empty shell. Fill the hollow shell 1/2 full with cake batter. Place lid back on orange. Wrap orange in 6x6" piece of foil. Place in coals 10 to 15 minutes. Yields 10 to 12 servings.
------------------------
684032 -- DINNER IN A CAN
1 lb. ground beef
4 tomatoes, sliced
1 (17 oz.) can whole kernel corn,
drained
Butter
Salt and pepper
1/2 recipe Dumpling dough
Season meat as desired; divide into 4 patties. Lightly grease flour 1-pound coffee cans. Place a meat patty in each can. Top each patty with 3 tomato slices and 1/4 of the corn. Dot with butter. Season with salt and pepper. Cover each can securely with heavy-duty aluminum foil. Place on grill 3" to 4" from hot coals. Cook 20 to 30 minutes. Prepare 1/2 recipe of Dumpling dough as directed on Bisquick package. Remove foil; drop dough by small spoonfuls into each can. Cook, uncovered, 10 minutes; cover and cook 10 minutes longer. Makes 4 servings. Kristen's Mom
------------------------
684033 -- FOIL DINNERS
1 lb. ground beef or any other meat
3 or 4 potatoes
3 carrots
1 onion, sliced
Salt and pepper to taste
This is good for the kids, they can make their own dinner! Use heavy foil; pat ground beef into a patty and lay on foil. Add potatoes, carrots, onion and season to taste. Wrap with foil and put in camp fire to cook. Anything goes with this, add corn, beans, cheese or whatever you like. Janae and Jessica's Mom
------------------------
684034 -- INSTANT CAMP FRUIT SALAD
1 (16 oz.) can fruit cocktail
1 (20 oz.) can pineapple chunks
1 (11 oz.) can mandarin oranges,
drained
2 or 3 bananas, sliced
1 c. colored miniature marshmallows
1 (3 3/4 oz.) pkg. instant lemon
pudding mix
Place all ingredients in order listed into large plastic Ziploc bag; seal. Squeeze gently until well mixed. Let stand for 5 minutes. Spoon into paper cups and serve.
------------------------
684035 -- JOHN'S JERKY
2 gal. water
1 c. salt
1 c. brown sugar
2 tbsp. Accent
6 cloves garlic
1 tsp. pepper
1 tsp. ground allspice
5 lbs. beef or venison, cut into thin
strips
Mix ingredients with water. Place garlic cloves in cheese cloth and crush. Let hang in water. Add meat and soak for 12 hours. Dry over coals, turning often.
------------------------
684036 -- PICNIC PIZZA LOAVES
1 lb. ground beef
1/2 c. onion
1 (8 oz.) can pizza sauce
1/2 tsp. oregano
1 c. mozzarella cheese, shredded
1/4 c. pimento, sliced
Stuffed green olives
1 French bread loaf
Cook ground beef and onion in skillet until beef is done and onion is tender. Drain off fat. Stir in sauce, spice and pimento. Spread over French bread loaf cut lengthwise. Top with cheese and sliced olives. Wrap in foil. Heat over coals or in oven. Janae and Jessica's Mom
------------------------
684037 -- POCKET SANDWICHES
1/2 c. mayonnaise
2 tbsp. prepared mustard
2 (3 oz.) pkgs. thinly sliced corned
beef, slivered
2 pita bread rounds, cut into halves
Pickles, sliced
Swiss cheese, shredded
Lettuce
Mix mayonnaise and mustard in bowl. Add corned beef, stirring to coat. Spoon into pita bread pockets. Top with pickles, cheese and lettuce. Yields 4 servings.
------------------------
684038 -- VENISON, ELK OR ANTELOPE WITH VEGETABLES
2 lbs. venison, elk, antelope or round
steak (if you must)
1/4 c. oil
1/2 to 1 c. soy sauce
Lots of garlic, fresh or garlic salt
1/4 tsp. ginger
5 green onions
At home, cut steaks into very thin slices against the meat's grain. I cut the meat with an angle. Place in plastic container with oil, soy sauce, garlic, ginger and onions. Chop broccoli (my favorite), cauliflower, celery, zucchini, whatever vegetables you like, and place in another bag. At supper time, mix 1 1/2 tablespoons cornstarch and 1 1/2 teaspoons baking soda into meat mixture. Quickly fry vegetables, remove and quickly fry meat, adding small amounts of water to prevent sticking. Mix back in vegetables until warm. Serve with fry bread, or if at home serve with rice or noodles.
------------------------
684039 -- YAVAPAI FRIED BREAD
2 c. flour
1 tsp. salt
2 tsp. baking powder
1/2 c. powdered milk
1 tbsp. sugar
Warm water
Mix dry ingredients at home and place in plastic bag. When ready to cook, gradually add enough warm water (about 1 cup) to make a soft dough. This can be done in the plastic bag. Flour dough lightly. Pat small amount into circle (very thin). Fry quickly in hot oil. (Dough that is over-handled will tend to make a tough bread.)
------------------------
684041 -- SUN JAM
1 1/2 lbs. ripe strawberries
1 c. sugar
2 tsp. lemon juice
Wash berries well. Cut hull in half and slightly mash. Put all ingredients in a pan on a propane stove and boil for about 5 minutes, without stirring. Remove from heat and cool for 30 minutes. Pour mixture into baking pan, 9"x9", and cover with plastic wrap. Place outside in sunlight for 3 to 8 hours, until it is thick. Pour into a jar and chill or use for a snack right away.
------------------------
684042 -- PEACH YUMS
Peach half (fresh or canned)
Large marshmallow
Heavy duty foil
Place peach half on center of piece of foil. Put marshmallow in center of peach. Fold and wrap foil around peach making a tight seal. Bake on grill over coals or low fryer 5 to 10 minutes, turning once. Serve hot. Eat out of foil with spoon.
------------------------
684043 -- TIN CAN CAKE
1 can any fruit pie filling
1 pkg. cake mix
1 (#10) tin can
Empty pie filling into can. Prepare cake mix as directed on package. Pour over fruit. Cover can tightly with foil. Place in hot coals. Test for doneness in usual manner.
------------------------
684044 -- DOUGHNUT DELIGHTS
Plain doughnuts
Jelly or marmalade
Cut doughnuts in half. Spread with jelly or marmalade. Place on grill over coals until hot, about 10 minutes.
------------------------
684045 -- EASY TO DO FETTUCINI
1 can cream of chicken or mushroom soup
3/4 c. milk
1/2 c. grated Parmesan cheese
3 c. hot cooked noodles
4 tbsp. butter
In large saucepan, stir soup until smooth. Blend in milk and cheese. Heat, stirring occasionally. Just before serving, toss hot noodles with butter and combine with soup mix. Serve with additional cheese. 4 servings.
------------------------
684046 -- CHICKEN IN A CAN
1 roasting chicken for every 4 people
1 (#10) can for every chicken
Prepare hot charcoal fire. Move coals from the center and put down a piece of heavy duty foil bigger than circumference of can. Hammer a clean 8" stick into ground through the center of foil. Place chicken over stick. Place can of chicken so it completely covers chicken. Push hot coals around base of can. Place 2 or 3 of the coals on top of can. Leave for approximately 1 to 1 1/2 hours.
------------------------
684047 -- CHICKEN AND DUMPLINGS
6 broiler chickens (12 servings)
12 med. potatoes
6 tbsp. butter
3 c. biscuit mix
6 med. carrots
12 celery stalks
3 onions
Salt & pepper to taste
Water
1 lb. coffee cans (1 can for every 2
servings)
For 2 servings, using a 1 pound coffee can: cut half a chicken into pieces to fit in can. Quarter an onion and cut up 1/4 into small pieces; put on top of chicken. Add 2 peeled and diced potatoes on top of onion. Scrape and thinly slice 1 carrot over potatoes. Cut 2 celery stalks in small pieces and place on carrots. Pour 1/2 cup water over everything. Mix 1/2 cup biscuit mix with 4 tablespoons water. Pat into 1" balls. Put on top of vegetables (as many as will fit). Cover securely with foil. Place on hot coal embers and cook 1 hour.
------------------------
684048 -- RING-TUM-DIDDY
1 lb. bacon, diced
2 lg. green peppers
3 (1 lb. 3 oz.) cans tomatoes
3 med. onions
3 (1 lb. 3 oz.) cans corn
Salt & pepper to taste
1/2 lb. American cheese
12 slices toast
Dice and fry bacon. Wash, seed and chop green pepper. Slice onions thin. Add pepper and onion to bacon. When pepper and onion are browned, add tomatoes and corn and season to taste. Heat thoroughly and add cheese. Allow cheese to melt. Serve on toast. Serves 12.
------------------------
684049 -- ONE POT MEALS
Basic recipe (serves 8)
2 lbs. hamburger
1 med. onion, chopped
1 med. green pepper, seeded & chopped
Salt & pepper to taste
Cook ingredients together until meat is browned. Add below ingredients according to recipe you want to use. Let any of these simmer slowly 20 to 30 minutes, stirring occasionally until thick enough to serve. Campers Stew: Add 2 cans vegetable soup. Hungarian Hot Pot: Add 2 (1 lb.) cans pork and beans. Squaw Corn: Add 2 cans tomato soup, 2 cans cream style corn and 6 ounces grated cheese. Chili: Add 2 cans kidney beans, 2 cans tomato soup and chili powder to taste. Spanish Rice: 2 (4 1/2 oz.) boxes Minute Rice, 2 cans tomato soup and 3 1/2 soup cans of water. Italian Chop Suey: Add 2 (1 lb.) cans spaghetti with tomato sauce and 6 ounces grated cheese.
------------------------
684050 -- SAVORY BEANS
8 hot dogs, sliced
2 (1 lb.) cans baked beans
1 can whole kernel corn
1 med. onion, chopped
Put all ingredients in pot. Simmer slowly 30 minutes until onion is done. You can omit corn and add 1 more can of beans.
------------------------
684051 -- TUNA DELIGHT
1 (4 1/2 oz.) box Minute Rice
2 (7 oz.) cans tuna fish
1 can mushroom soup
1 can peas, drained
In large pot, cook rice according to package directions. When rice is done, add remaining ingredients. Simmer until hot or bubbly.
------------------------
684052 -- CARDBOARD OVEN
1 large cardboard box with at least 5
sides (solid top)
Heavy duty Reynolds aluminum foil
Staple gun
About 4 wire coat hangers
With sharp knife or razor, cut around 3 sides of solid top so it will lift up as a lid. Cover all sides on inside (top included) with 3 layers of foil, shiny side up. Secure with staples. Straighten wire coat hangers. Poke through box on both sides to form rack a little above halfway to the lid. Bend both sides of hanger down on outside of box to form a hook. Repeat with other 3 hangers with equal distance between them. To Use: Start charcoal fire. Put single layer of hot coals in 9"x13" metal pan. Set box on top of coals, open side down. Make sure lid is closed. Now you are ready to bake. When baking, make sure you check every 5 minutes or so. This oven has tendency to bake faster than regular oven. Inexpensive thermostats may be used to gauge oven temperature.
------------------------
684053 -- INDIAN STEW
1 lb. ground beef
1 sm. onion, chopped
16 oz. tomato sauce
Chili powder to taste
1 can whole kernel corn, drained
1 box Jiffy corn bread mix
Cook hamburger with onion and chili powder; drain. Add tomato sauce. Add corn. Let simmer. Mix cornbread according to package but reduce water by about 1/4 to thicker consistency. Drop by teaspoon into stew mixture. Let cook until corn bread dumplings are done, about 10 minutes.
------------------------
684054 -- POCKETS OF GOLD
1 can tomato soup
1 can refrigerator biscuits (not
layered)
Velveeta cheese, diced
Milk (for tomato soup)
Mix tomato soup according to directions. Flatten biscuits; cut into quarters. Place piece of Velveeta in middle of biscuit. Wrap biscuit around cheese and seal tight. Drop into boiling soup. Cook until biscuits puff up (will look like dumplings).
------------------------
684055 -- HOBO POPCORN
1 tsp. oil
1 tbsp. popcorn
Foil
Long stick
String
In the center of a 6" foil square, put the oil and popcorn. Bring corners of foil together to form a pouch. Seal edges by folding, leave room for the corn to pop. Tie pouch to a long stick and hold pouch over hot coals. Shake constantly until all corn is popped. Season with butter and salt.
------------------------
684056 -- BREAD TWISTERS OR DOUGHBOYS
6 c. flour
1/4 c. baking powder
1 tsp. salt
2 or 3 c. water (to desired
consistency)
1/4 c. shortening or 6 c. Bisquick &
water
Mix dough, pinch off small portion and mold into a long patty. Wrap it around the end of a stick in a spiral twist. Knead cracks together and bake over hot coals, about 20 minutes.
------------------------
684057 -- BREAKFAST IN AN ORANGE
Orange
Egg
Muffin batter
Ziplock bag
One of each ingredients per person. Cut orange in half and carefully remove the meat of the orange without tearing the cup shaped peeling. Break on egg into one orange cup and fill the other with your favorite muffin batter mixed in a ziplock bag. Place each cup on its own square of double thickness foil, then bring the four corners of the foil to the top and twist securely to seal. (Be sure to leave enough room for the muffin to rise.) Set the foil enclosed cups on hot coals for 10 to 15 minutes, then enjoy a delicious breakfast of orange slices, eggs and muffins.
------------------------
684058 -- CHICKEN AND RICE FOIL DINNER
Aluminum foil, heavy duty
1 can cream of mushroom soup
2/3 c. uncooked instant rice
Paprika
Chicken breasts
Place chicken breasts on a 14" square of heavy duty foil. Mix a can of condensed cream of mushroom soup with 2/3 cup uncooked instant rice. Spoon over chicken. Sprinkle with paprika. Seal the foil package and place on grill 5" above coals. Cook about 40 minutes, turning once.
------------------------
684059 -- ANTS ON A HILL
1 med. - lg. apple per 2 girls
1 qt. chilled water with juice of 2-3
lemons
1 paper towel per girl
1 tbsp. peanut butter per girl
8-10 raisins per girl (optional)
Cut apples in fourths. Remove core. Soak in water and lemon juice so apples won't turn brown. Allow them to soak 2 to 3 minutes. Dry off with paper towel. Let girl apply peanut butter, then raisins to wedge. If the girl doesn't like raisins, it's okay, she just eats the peanut butter "hill".
------------------------
684060 -- BANANA BOATS
Bananas
Milk chocolate chips
Miniature marshmallows
Nuts
Cut lengthwise a diamond shaped wedge from a banana. Strip back the peeling but don't remove it. Fill the cavity in the banana with a mixture of milk chocolate chips, mini marshmallows and nuts. Replace the banana peeling. Wrap it securely in foil and place it in the coals for about 10 minutes so the chocolate melts and the marshmallows puff up. Unwrap and enjoy. Variations: Replace chocolate chips with any other flavor of chips such as butterscotch or peanut butter or use butter brickle.
------------------------
684061 -- CAMP PUDDING
Any flavor instant pudding mix
Milk
Ziplock bag (1 gallon size)
Ice cream cones
Put pudding mix and milk directed on package in ziplock bag. Seal bag and "depress" to get out excess air. Have group sit in circle and pass bag around getting each person to squeeze the bag about 30 seconds. After 10 minutes, open one corner of the bag and squeeze into ice cream cones.
------------------------
684062 -- TIN CAN ICE CREAM
3 3/4 oz. pkg. instant pudding mix
2 (6 oz.) or 1 (13 oz.) can
evaporated milk
Milk
1 (1 lb.) coffee can
1 (3 lb.) or No. 10 can
Crushed ice
Place pudding mix and evaporated milk in a clean one pound coffee can. Add enough regular milk to fill the can three quarters full. Mix well. Cover with plastic lid. Tape on lid securely with duct tape so can is air tight. Place the 1 pound can in a 3 pound or a No. 10 can. Add layers of crushed ice and rock salt around the smaller can until it is surrounded by ice and salt on all sides. Put lid on larger can. Tape with duct tape. Roll the can back and forth on a table or the ground for 20 to 25 minutes. The kids can form two lines to do this, rolling it back and forth to each other. Carefully untape the large can and remove smaller one to check ice cream. Wipe off all salt before removing lid from smaller can. Scrape ice cream from insides of can. Put lid back, tape securely. Place smaller can in large can, add more ice and salt. Tape lid on can, continue rolling, approximately 10 minutes. By then, ice cream should be ready to eat.
------------------------
684063 -- WALKY TALKIES
Peanut butter
Lettuce
Bananas
1. Take a piece of lettuce and lay it out like a piece of paper. 2. Spread peanut butter on the piece of lettuce. 3. Put banana in the middle and wrap with lettuce.
------------------------
684064 -- CHARCOAL FIRE STARTER
Charcoal briquettes
Cardboard egg carton
Paraffin
Place a charcoal briquette in each compartment of the egg carton. Pour melted paraffin to soak charcoal and carton. Allow to harden. Tear off compartments as needed and place within charcoal or wood to be lit. Light carton to start fire.
------------------------
684066 -- DISHWASHING IN THE OUTDOORS
Garbage bag
Pre-rinse pan
Hot soapy water
Warm rinse water
Sterilizing (1 tsp. bleach per gallon
of water)
Dish rag
Scouring pad
After each girl has washed and sterilized her dishes, she should then put them in her dunk bag and hang them up to dry. If dunk bags are not being sued, the dishes should be placed off the ground so that they can dry. Then the girls should wash out all the pots, pans and serving dishes and clean up the dishwashing station.
------------------------
684067 -- HOW TO MAKE A DUNK BAG
Netting, mashing (like an onion bag)
or terry cloth dish towels
Strong string or yarn
Needle
A dunk bag is an individual net or mesh bag that is used as a "knapsack" for eating utensils. Dunk bags are simple to make. Take netting or dish towels and sew them together with the string or yarn. It is called a dunk bag because after the dishes are washed, they can be placed in the dunk bag and dipped into the sterilizing solution. Then the bag with dishes inside can hang on the clothesline to dry.
------------------------
684068 -- SIT-UPONS
Newspaper or magazines
2 squares of oil cloth or plastic
tablecloth
Strong thread or rag yarn
Needle
A sit upon is a chair on the ground. A garbage bag and newspapers will do well, but why not make one that can tie around the waist? Put cushion of paper or magazine between 2 squares of plastic. With an over cast stitch, sew all sides. Tie a piece of cord to each top corner to tie around the waist. Alternate Stuffing: pine needles.
------------------------
684069 -- GORP
Cheerios (any flavor) or popcorn
M&M's chocolate candies
Reeses pieces
Dried fruits
Nuts (peanuts, pecans, etc.)
Put all ingredients in large container and blend. Store in air tight container or ziplock.
------------------------
684071 -- CHICKEN BARBEQUE SAUCE
1/2 c. vegetable oil
1 c. cider vinegar
2 tbsp. salt
1 1/2 tsp. poultry seasoning
1/4 tsp. pepper
1 egg
Beat egg. Add oil; beat again. Add other ingredients and beat. Soak chicken in mixture overnight before cooking on grill. Coat pieces with mixture each time you turn chicken.
------------------------
684072 -- CHUCK WAGON BARBEQUE SAUCE
1 tbsp. vegetable oil
1 clove garlic, chopped
2 tsp. chili powder
1 1/2 c. ketchup
1/4 c. cider vinegar
1/4 c. brown sugar
1/4 c. Worcestershire sauce
In 2 quart saucepan, heat oil. Add garlic and chili powder; cook 1 minute. Stir in remaining ingredients; heat sauce to boiling. Cover pan partially and simmer sauce over low heat 15 minutes to blend flavors, stirring occasionally. Transfer sauce to serving bowl. Makes about 2 cups.
------------------------
684073 -- BIRD SEED (Trail Mix)
4 c. Cheerios
2 c. M&M's
2 c. raisins
2 c. nuts
Mix well. Place in zipper bags for each hiker.
------------------------
684074 -- MEATBALLS WITH BARBEQUE SAUCE
1 lb. ground beef
1/4 c. fine dry bread crumbs
1/4 c. chopped onions
1 tsp. salt and dash of pepper
1/3 c. milk
1 egg, slightly beaten
Mix well. Form ball. Place in baking dish. --BARBEQUE SAUCE:--
1 c. ketchup
3/4 c. chili sauce
2 tbsp. mustard
1/4 c. brown sugar
2 cloves chopped garlic
1 tbsp. celery seed, optional
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1 1/2 c. water
1 or 2 dashes Tabasco
Mix together ingredients for sauce. Pour sauce over meatballs. Bake (foil covered) at 350 degrees for 45 minutes. Serve over rice.
------------------------
684075 -- BRESCIA'S BARBEQUE SAUCE
3 tbsp. corn or olive oil
1 c. diced onions, Texas sweet is best
4 garlic cloves, finely minced
1/2 c. diced bell pepper, green, red
or yellow
1/2 c. diced celery
3 c. tomato juice or tomato sauce
2 tbsp. tomato paste
1/2 c. cider vinegar
1 tsp. crushed dried red pepper
2 tbsp. dry mustard
2/3 c. brown sugar
1 spice bag containing the following
Rind of 1/2 lemon
4 whole cloves
24 whole black peppercorns
1 lg. bay leaf
Pinch of whole rosemary
Pinch of thyme
Pinch of oregano
Pinch of marjoram, tied in cheesecloth
Saute onions and garlic in hot oil for 2 minutes or until onions are transparent. Add bell pepper and celery; saute for 2 minutes more. Stir in tomato juice, tomato paste, vinegar, crushed red pepper, dry mustard and brown sugar. Stir constantly with a wooden spoon, bring to a rolling boil. Add the spice bag, place cover ajar and simmer for 45 minutes at low heat. Stir regularly. Take spice bag out, pour sauce into blender. Blend at high speed until smooth. Sop on brisket or ribs after cooking or while smoking them. You can keep it in the refrigerator for up to 2 weeks as it makes 1 quart.
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684076 -- BARBEQUE SAUCE
1 med. onion
2 tbsp. fat (can omit)
2 tbsp. vinegar
2 tbsp. brown sugar
1/4 c. lemon juice
1 c. ketchup
3 tbsp. Worcestershire sauce
1/2 tbsp. prepared mustard
1 c. water
1/2 c. chopped celery
Salt & red pepper to taste
Brown onion in 2 tablespoons of fat. Mix all ingredients; simmer 30 minutes. Increase red pepper for tangy sauce. Can keep in refrigerator for weeks. Can double or triple recipe. This recipe is enough sauce for one 3 1/2 lb. frying chicken. Staff
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684077 -- SALAMI (MOCK TRAIL BOLOGNA)
5 tbsp. inexpensive hamburger
5 tbsp. Mortons tender quick salt
(meat curing)
2 1/2 tsp. cracked pepper (or regular
pepper)
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. liquid smoke
Mix together all ingredients and knead 5 minutes. Refrigerate. Knead the mixture for 5 minutes on second and third day. On fourth day, knead 5 minutes and form into 1 lb. rolls. Bake in broiler pan in 175 dgree oven for 4 hours. The meat will appear red when fully cooked. ( Salt can usually be found in feed and grain stores, if not in grocery.)
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684078 -- BARBEQUE SAUCE
1 c. catsup
1 c. brown sugar
1/4 c. vinegar
1/2 tsp. garlic salt
1/4 tsp. onion salt
1/2 tsp. ground cloves
Dash allspice
1/2 tsp. prepared mustard
Mix all ingredients thoroughly.
------------------------
684079 -- BARBEQUE SAUCE
2 bottles chili sauce
8 oz. honey
1/4 tsp. mustard powder
1/4 tsp. (or a little less) pepper
1 tsp. salt
1/2 tsp. Tabasco sauce
1/4 tsp. garlic powder
Mix and use with chicken, pork, whatever.
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684080 -- HONEY BARBEQUE SAUCE
3/4 c. honey
1/2 c. ketchup
1/4 c. butter (1/2 stick)
1 tbsp. vinegar
2 tsp. Dijon style mustard
2 tbsp. brown sugar
1 tbsp. soy sauce
1 clove garlic, put through a press
Combine all the ingredients in a sauce pan and simmer the mixture for 5 minutes. Makes about 1 1/2 cups sauce. Leftover can be stored in the refrigerator for later use.
------------------------
684081 -- BEEF BAR-B-Q
3 lbs. beef stew or beef roast
3 to 4 lg. onions
1 (28 oz.) ketchup
Salt & pepper
Pinch or more of allspice, cloves &
cinnamon
1 tsp. brown sugar
Cook beef in pressure cooker for 30 minutes. Cool and pull meat apart. Brown onions and add to beef. Add ketchup plus 1 bottle of water that beef was cooked in. Add brown sugar and salt and pepper. Cook down until dry over low heat. Milford, Ohio
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684082 -- BARBEQUE SAUCE FOR PORK
1 bottle chili sauce
1/2 tsp. dry mustard
1 tbsp. Worcestershire sauce
1 c. brown sugar
1/2 tsp. garlic salt
Dry onions
Bring to boil, may be used in cooking or serve in bowl over meat.
------------------------
684083 -- WESSON JIFFY BARBEQUE SAUCE
1/2 c. Wesson oil
3/4 c. chopped onion
3/4 c. tomato catsup
2 tbsp. prepared mustard
1/2 tsp. pepper
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tsp. salt
Cook onion until tender in hot Wesson oil, add rest of ingredients. Simmer 15 minutes. Makes enough to baste 2 chickens. (Chili sauce will give it a tang!)
------------------------
684084 -- BARBEQUE SAUCE FOR FISH
1/8 tsp. garlic powder
Dash Worcestershire sauce
1/4 c. dry Vermouth
1 tbsp. dry mustard
2 tbsp. soy sauce
1 stick butter
Simmer a few minutes. Add 1/2 cup catsup. Brush over fish frequently. Excellent on salmon fillets. This is for outdoor grilling only. Yakima, WA
------------------------
684085 -- BARBEQUE SAUCE
1 1/2 c. ketchup
1 1/2 c. water
1/4 c. vinegar
1/2 c. brown sugar
1 tbsp. dry mustard
1 1/2 tbsp. chili powder
Mix ingredients together and pour over meat to cook. Quick and easy.
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684086 -- TRAIL MIX
1 1/2 c. Kraft miniature marshmallows
1 c. Baker's real semi sweet
chocolate chips
1 c. chopped dried apricots
1 c. nuts
1/2 c. raisins
1/2 c. coconut
1/4 c. sunflower seed kernels
Mix together ingredients. Approximately 5 cups.
------------------------
684087 -- BARBEQUE SAUCE
1/2 c. oil or butter
1 c. vinegar
1/4 c. water
2 tbsp. salt
1/2 tsp. pepper
1 tsp. poultry seasoning
1 tsp. garlic salt
Combine all ingredients, bring to a boil. Use on your favorite meats.
------------------------
684088 -- OKLAHOMA BARBEQUE SAUCE
8 oz. spicy V8 juice
1/2 c. water
1/4 c. red wine vinegar
1/4 c. ketchup
2 tbsp. Worcestershire sauce
2 tbsp. honey
1 tbsp. paprika
1/8 tsp. cayenne pepper
1 tsp. mustard powder
1/4 tsp. salt, opt.
1/4 tsp. chili powder, more if desired
Combine ingredients in a small non aluminum saucepan, stirring until blended. Bring mixture to boil, reduce heat and simmer for 15 minutes or until slightly thickened. Yield 1 3/4 cups.
------------------------
684089 -- APRICOT LEATHER
10 c. fresh apricots, sliced
1 c. sugar
Slice apricots and turn into large saucepan. Add sugar and bring mixture to a boil, stirring, until sugar is dissolved. Pour mixture into blender container and puree. Cool to lukewarm. Meanwhile, prepare a smooth level drying surface in full sunlight. Cover cookie sheets, jelly roll pans or other flat surface with clear plastic wrap. Pour apricot puree onto prepared surface, spread to 1/4-inch thickness and let dry in sunlight. Cover with cheesecloth to protect. Drying may take 20-24 hours. Bring puree inside at end of day and finish drying second day. Or finish drying in 150 degree oven with door propped ajar. Fruit is dry when puree can be peeled off plastic easily. For storing, roll up leather with plastic wrap. Wrap in more plastic wrap and seal tightly. Leather will keep at room temperature about one month, in refrigerator for about 4 months, or in freezer about 1 year.
------------------------
684091 --
1/3 c. ketchup
1 tbsp. Worcestershire sauce
1 tsp. white vinegar
2 tsp. vegetable oil
2 tsp. brown sugar, packed
1/2 tsp. powdered sugar
1/2 tsp. salt
Dash of pepper
Combine all ingredients in saucepan and bring to boil. Reduce to low heat and simmer, stirring frequently for 5 to 10 minutes. Makes enough to coat 4 pieces of chicken.
------------------------
684092 -- JERKY
2 c. brown sugar
1/4 c. salt
1/4 c. soy sauce
1 qt. cold water
1 lb. steak cut into strips
Take brown sugar, salt and soy sauce. Mix ingredients in glass bowl. Put meat strips into sauce. Refrigerate for 24 hours. Take meat out of bowl and rinse in cold water. Place on table for 1 hour. Place in smoker for 5-6 hours.
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684093 -- BAR-B-Q SAUCE
4 tbsp. brown sugar
1/2 c. catsup
2 tsp. Worcestershire sauce
2 tsp. mustard
1/4 c. vinegar
Dash salt and pepper
Combine all ingredients and pour over meat. Simmer together. If using over chicken, pour over raw chicken and bake in oven until meat is done.
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684094 -- CAMPER'S HOT CHOCOLATE MIX
1 (8 qt.) box nonfat dry milk
6 oz. jar powdered non-dairy creamer
1 lb. powdered sugar, sifted
16 oz. can pre-sweetened cocoa powder
Combine all ingredients thoroughly. Store in tightly covered container. For each serving, combine: 3/4 c. hot water
1/4 c. hot chocolate mix
Makes 15 cups chocolate mix.
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684095 -- SEASONED RABBIT
1 stick margarine, divided
3 c. milk, divided
2 c. Frying Magic mix
1 rabbit, boned and separated
Melt 1/2 stick of margarine in large fry pan. Dip rabbit pieces in 1 cup milk and then in Frying Magic mix. Place in fry pan. Brown both sides over medium heat (adding remaining margarine as needed for browning). Add remaining 2 cups milk and cover. Simmer for 30 minutes, checking occasionally and adding more milk if needed, until tender. Serve with rice or mashed potatoes and a vegetable.
------------------------
684096 -- BARBEQUE SAUCE FOR CHICKEN
2/3 c. butter or margarine
2 tbsp. sugar
1 tbsp. salt
2/3 c. water or stock
Few grains of cayenne pepper
2 tbsp. chopped pickle (optional)
2 tbsp. Worcestershire sauce
1 1/2 tsp. lemon juice
1/4 c. vinegar
1/4 tsp. Tabasco sauce
2 tbsp. flour
Melt butter and combine with all dry ingredients. Stir until well blended. Remove from heat. Combine remaining ingredients and gradually stir into butter. Return to heat and cook, stirring constantly, until thick and smooth. Makes enough for 2 chickens.
------------------------
684097 -- BARBEQUE SAUCE
2 tbsp. butter
1 med. onion, chopped
1/2 c. chili sauce
2 tbsp. water
2 tsp. sugar
1 tbsp. Worcestershire sauce
1/4 c. pickle relish, sweet
Melt butter over low heat. Add onion and saute until tender and brown. Add remaining ingredients and cook over low heat about 5 minutes.
------------------------
684098 -- STEVE'S BARBEQUE SAUCE
2 lg. onions, chopped
4 cloves garlic, minced
1/2 c. vegetable oil
1 1/2 tsp. kosher salt
1 tbsp. fresh ground pepper
1/4 tsp. cayenne
1 tbsp. paprika
4 tbsp. wine vinegar
5 1/2 c. ketchup
1 c. packed brown sugar
4 tbsp. tomato paste
1/4 c. apricot jam
Hot pepper sauce to taste
1 tbsp. Worcestershire sauce
1 c. soy sauce
1/2 c. honey
1 tbsp. lemon juice
2 tbsp. Dijon mustard
Saute onions and garlic in oil over medium flame until softened. Add salt, pepper, cayenne and paprika. Continue cooking approximately 10 minutes. Add vinegar, cook another 10 minutes. Add remaining ingredients. Simmer in covered pot for 1 hour. Stir frequently.
------------------------
684099 -- BAR-B-Q SAUCE
1 (29 oz.) tomato puree
1 (24 oz.) jar mustard
1 bottle Texas Pete hot sauce
2 pt. vinegar
1 (20 oz.) Grandma's Bar-B-Q Sauce
2 (16 oz.) Piggy Park Sauce
1/2 c. sugar
1/2 c. black pepper
Mix together and pour in small jars.
------------------------
684100 -- BAR-B-QUE SAUCE
1/3 c. salad oil
1/3 c. vinegar
1/3 c. Worcestershire
2 tsp. salt
1/8 tsp. hot pepper sauce
1 c. ketchup
2 tsp. dry mustard
1/2 c. brown sugar
2 or 3 bay leaves
1 tbsp. dry minced onion
Dash pepper
Blend salad oil with vinegar in saucepan. Add rest of the ingredients. Bring to a boil and simmer 5 minutes.
------------------------
684101 -- TUNA PICNIC HERO
1 or 2 crusty French breads
2 cloves of garlic
Oil and vinegar
7 oz. can of tuna
Grated carrots
Salad greens
Cucumbers
Olives
3 hard boiled eggs
Cut bread in half lengthwise. Scoop out bread dough and put in salad bowl. Add grated carrots, salad greens, olives and tuna to the bread dough. Toss all with oil and vinegar dressing. Rub inside of bread crusts with garlic cloves. Drizzle with oil and vinegar. Add salad bowl mixture to empty crusts and top with hard boiled eggs sliced. Put top back on and be ready to picnic.
------------------------
684103 -- TRAIL MIX
2 x. oats
1 c. banana chips
1 c. roasted salted pumpkin seed
1 c. salted peanuts
1 c. raisins
1/2 c. margarine or butter
Mix oats, banana chips, pumpkin seeds, peanuts and raisins in baking pan. Pour margarine over mixture; toss until evenly coated. Cook uncovered in 350 degree oven, stirring occasionally for 15 minutes. Cool.
------------------------
684104 -- NEVER FAIL BARBEQUE SAUCE
1 c. catsup
1/4 c. brown sugar
1/4 c. onion, finely chopped
1/4 c. orange juice
1/4 c. white vinegar
2 tbsp. Worcestershire sauce
Boil for 5 minutes. Pour over chicken parts, pork chops or ribs; or marinate beef steaks in 4 hours and grill. A good all purpose barbeque sauce.
------------------------
684105 -- BARBEQUE SAUCE
16 oz. catsup
16 oz. tomato puree
1 c. dark cider vinegar
2 c. brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. Liquid "Smoke"
2 tbsp. celery seed
1 tsp. black pepper
8 oz. beer
1/8 tsp. hot powdered mustard
2 tbsp. margarine
1/8 tsp. Tabasco
Bring all ingredients to boil. Simmer for 20 minutes. Freezes well or lasts 2 weeks in refrigerator. Do not let come to a boil when reheating.
------------------------
684106 -- TRAIL MIX
1 can mixed nuts or peanuts
2-3 sm. boxes raisins
2-3 pkgs. sunflower seeds, shelled
1 pkg. dried, pitted apricots
Shredded coconut
Cut apricots into bite size pieces. Put into bowl with remaining ingredients. Stir and put in a container with lid.
------------------------
684107 -- JERKY
1/2 lb. tender quick
1/4 lb. brown sugar
2 tsp. chili pepper (hot)
2 tsp. black pepper
2 gal. water
Bring to boil, skim and let cool. Pour over chunked meat. Be sure the meat is in a stainless steel, plastic or crock. Cover with plate and weigh down. Let stand in brine between 4 to 8 hours. Take out and drain. Smoke until done in smoker or food dryer.
------------------------
684108 -- BARBEQUE SAUCE
1 (28 oz.) bottle hickory smoked
barbecue sauce
1 (14 oz.) bottle catsup
1 1/4 c. brown sugar
3/4 tsp. black pepper
1 lg. onion, chopped
2 garlic cloves, finely chopped
1/2 c. water
3/4 tsp. Worcestershire sauce
Combine all ingredients and cook until fairly thick.
------------------------
684109 -- KATHERINE'S BARBEQUE SAUCE
1 (16 oz.) jar smoke-flavored BBQ sauce
1/2 c. boiling water
1 chicken bouillon cube
1 c. catsup
1 tbsp. fresh lemon juice
1 1/2 tsp. curry powder
1/2 tsp. freshly ground pepper
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
6 oz. beer
1/2 c. dark brown sugar
Place all ingredients in a large saucepan and bring to boil. Reduce to simmer; cook 10 minutes, adding more beer if needed. Makes 4 1/2 cups.
------------------------
684110 -- CAR AND TRAILER WASH AND WAX
1 qt. cold power detergent
1 c. Zip Turtle wax (liquid)
2 qt. lukewarm water
Put all of above mixture in a gallon jug. Shake to dissolve detergent. Store. Use 1 cup of mixture to one gallon water. Wash, section at a time with mixture and rinse with water hose. Use mop with no metal, sponge or rag. Removes mildew and all other hard to get off grime, leaves surface shiny. Bronson, TX
------------------------
684111 -- BAR-B-Q SAUCE
1 1/2 c. catsup
5 cloves garlic
2 tbsp. cider vinegar
2 tbsp. honey
1 tbsp. Worcestershire sauce
------------------------
684112 -- BAR-B-Q SAUCE
1 (32 oz.) catsup
1 1/2 c. dark brown sugar
1-2 tsp. Worcestershire sauce
1-2 tsp. liquid smoke
1 tsp. lemon juice
1-2 tsp. red pepper
Simmer 30 minutes. Season to taste.
------------------------
684113 -- BARBEQUE SAUCE
1 lg. onion
1 1/2 c. catsup
Garlic powder or salt to taste
1/4 c. Worcestershire sauce
2 tbsp. sugar
1 tbsp. butter
1 c. hot water
Stir all ingredients together and heat thoroughly.
------------------------
684115 -- PICNIC PIZZA LOAVES
1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) tomato sauce
1/2 tsp. salt
1 loaf French or Italian bread,
halved lengthwise
1 c. (4 oz.) Mozzarella, shredded
1/4 c. sliced black olives
In medium skillet, cook ground beef and onion until beef is brown and onion is tender. Stir in tomato sauce, salt and oregano. Place each loaf half, crust side down, on pieces of foil large enough to wrap up sandwich. Spread 1/2 meat mixture on each loaf. Sprinkle each loaf with cheese and olives. Wrap up foil, folding to seal. Heat over low coals 15 minutes, or until heated through. Or heat in 350 degree oven for 25-30 minutes.
------------------------
684116 -- BAR-B-Q SAUCE FOR CHICKEN
--White sauce (for one chicken):--
Juice 2 lemons
2 1/2 tbsp. vinegar
1/4 c. melted butter
3 tbsp. mayonnaise
Salt, pepper to taste
Mix melted butter, mayonnaise together. Add lemon juice, vinegar; add salt, black pepper to taste. Baste with sauce as you grill chicken.
------------------------
684120 -- OZARK BAR-B-QUE SAUCE
1 pt. cooked or canned tomatoes rubbed
through colander
1 tbsp. red pepper or Tabasco
2 tbsp. ground horseradish
1 c. chopped onion
1/4 c. chopped green peppers
1/4 c. vinegar
1/4 c. butter, shortening, or oil
1 tbsp. sugar
2 tsp. salt
1/2 tsp. black pepper
1 tsp. cinnamon
4 cloves garlic, minced or ground
1 bottle catsup and 1 tablespoon Worcestershire sauce may be added to this recipe for further zest and tang. Cook slowly over low heat for 30 minutes.
------------------------
684121 -- BARBEQUE SAUCE
1 bottle catsup (14 oz.)
1 bottle Worcestershire (5 oz.)
1/2 c. vinegar
1/2 c. brown sugar
1/2 c. white sugar or honey
1 tbsp. garlic salt
2 tbsp. mustard (dry)
1 tbsp. paprika
1 tbsp. salt
1 tbsp. chili powder
Cook together until sugar melts.
------------------------
684122 -- TRAIL MIX
1 lg. bag M & M candies
1 lg. jar dry roasted nuts
2 c. raisins
2 c. shelled sunflower seeds
Mix and enjoy.
------------------------
684128 -- VENISON BARBEQUE SAUCE
1 bottle teriyaki sauce
3 tbsp. ginger, finely chopped
3 tbsp. butter
2 tbsp. meat tenderizer or 3/4 c.
fresh pineapple, or papaya, crushed
1/4 c. sesame seeds
3 cloves crushed garlic
Heat sauce to a boil in a pan or in microwave. Cool to lukewarm and soak steaks, shish kabobs, or wild fowl in mixture 45 minutes or more then remove to grill. Use left over sauce to baste cooking meat.
------------------------
684129 -- BAR-B-QUE SAUCE FOR RIBS
2 lbs. Country ribs
1 tbsp. brown sugar
1 tbsp. soy sauce
1 tbsp. vinegar
1/2 c. ketchup
1 c. hot water
1/2 tsp. Worcestershire sauce
1/2 tsp. chili powder
Brown and salt ribs. Drain off excess fat. Pour sauce over ribs. Bake 1 1/2 hours in moderate oven. Baste often. For more ribs double or triple sauce.
------------------------
684130 -- TING TOWN BAR-B-Q SAUCE
1/4 c. butter
1 green pepper, chopped
1 onion, finely chopped
1/4 c. sugar
1 tsp. salt
2 tsp. paprika
1 tsp. Worcestershire sauce
3 (8 oz.) cans tomato sauce
3 c. ketchup
1 c. wine or cider vinegar
2 tsp. celery seed
2 tsp. dry mustard
1/2 tsp. pepper
Mix all together and simmer for 2 hours; stir. Good with ham, beef or pork roasts, for sandwiches.
------------------------
684132 -- JERKY
4 heaping tbsp. sugar cure
1/4 tsp. spice packet (included in
sugar cure)
3 tbsp. garlic juice
3/4 of bottle of liquid hickory smoke
In a quart jar add the above and mix together. Add water to top and stir. Slice meat very thin, about 2/10" thick, then dip meat in jar and drain in colander. Place meat strips on hardware cloth, sprinkle with garlic powder. Cook at 130 degrees and crack oven door open with a spoon for 7 hours or until meat is brittle.
------------------------
684133 -- HOLIDAY TRAIL MIX
1 (8 oz.) box pitted dates
1 c. whole toasted almonds
1 c. dried banana chips
1 c. dried apricots
1 c. raisins
1/2 c. sunflower seeds
Combine all ingredients. Makes about 6 cups.
------------------------
684134 -- OUTDOOR BAR-B-QUING CREOLE SEASONING
1 (26 oz.) Morton salt
1 1/2oz. box black pepper
2 oz. box ground red pepper
1 oz. bottle pure garlic powder
1 oz. jar chili powder
1 oz. Accent
Mix well and use on all foods. As you would use salt. Store in airtight container. Anquilla, Mississippi
------------------------
684135 -- CORNELL BARBEQUE SAUCE
1/2 c. cooking oil
1 c. cider vinegar
2 tbsp. salt
1 1/2 tsp. poultry seasoning
1/4 tsp. white pepper
1 egg
Combine ingredients and marinate about 6 chicken halves. Use also as a baste.
------------------------
684141 -- BARBEQUED HAM
5 lb. sliced ham
1 1/2 c. catsup
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 lb. margarine
6 tsp. brown sugar
6 tbsp. mustard with horseradish
1 tsp. Worcestershire sauce
Mix all ingredients except ham. Simmer sauce for 15 minutes. Add ham and simmer 1 hour. Serve on buns. Serves 10-15.
------------------------
684146 -- MY MOST REQUESTED BARBEQUE SAUCE
1/2 c. catsup
2 tbsp. brown sugar
1/4 c. vinegar
2 tbsp. Worcestershire sauce
1/2 tsp. chili powder
1/2 tsp. salt (opt.)
Dash black pepper
2-3 drops red pepper sauce
Add more zip with more pepper and extra hot sauce.
------------------------
684147 -- UNCLE URIA'S BAR-B-Q SAUCE
2 tbsp. fat
1 med. onion
1/2 tsp. salt
1/2 tsp. mustard
1/2 c. water
1 (8 oz.) tomato sauce (I use ketchup)
1 tbsp. vinegar
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
Brown onion in fat. Add rest of ingredients and simmer, stirring well. Baste chicken while barbecuing or pour over chicken and bake. Also good on spareribs or hamburgers.
------------------------
684152 -- BOURBON BARBEQUE SAUCE
1 c. ketchup
1/3 c. bourbon
1/4 c. molasses
1/4 c. vinegar
1 tbsp. Worcestershire sauce
2 tsp. soy sauce
1/2 tsp. dry mustard
1/4 tsp. pepper
2 cloves garlic, crushed
1 tbsp. lemon juice
Mix well, let stand several hours.
------------------------
684156 -- MAD OKIE BAR-B-Q SAUCE
2 1/2 cloves garlic
1 lg. onion
2 tbsp. shortening
1 sm. bottle ketchup
1/3 c. Worcestershire sauce
1/4 c. vinegar or juice of 1 lemon
1/4 c. Mad Okie picante sauce
1/2 c. brown sugar
2 tbsp. mustard
1 tbsp. liquid smoke
In large skillet, chop up onion and garlic and fry in the shortening. Now mix remaining ingredients in and bring to a boil, after it reaches a boil, remove from heat.
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Monday, June 8, 2009
outdoor recipes 1
