-- 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.
------------------------
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.
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.
------------------------
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
------------------------
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
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!
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
------------------------
------------------------
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
------------------------
------------------------
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.
------------------------
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.
------------------------
------------------------
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).
------------------------
------------------------
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.)
------------------------
------------------------
------------------------
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.
------------------------
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.
------------------------
------------------------
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.
684168 -- CAMPGROUND TORPEDO
4 torpedo rolls (or shortie hoagie
rolls)
Thousand Island salad dressing
8 slices cooked salami
4 lg. slices Swiss cheese
8 slices cooked ham
4 Kosher dill spears
Cut rolls lengthwise but not all the way through. Spread Thousand Island dressing on each side of cut side of roll (at least a generous
tablespoonful on each side). On each roll place in order: 2 slices salami, 1
slice Swiss cheese and 2 slices ham. Put pickle spear down center of fold.
Fold over and wrap in heavy duty aluminum foil, using drug store wrap. Put on
grill 10-15 minutes, until hot, turn if necessary. Done hen you can hear the
cheese and pickle juice sizzle.
------------------------
684201 -- CAMPERS' STEW
Put in a Dutch oven size pan: 1 can corned beef, broken up
1 onion, diced
4 carrots, diced
4 potatoes, diced
Any leftover vegetables from previous
meals
Combine and add enough water to cook the vegetables. This
is great for camping trips when your fresh meat is used up and there isn't a
store handy.
684205 -- CAMP FIRE HOT DOG
1 lg. hot dog
1 live sassafras or maple tree stem,
4 feet long
A wood fire, burned down to "red
coals"
Prepare sassafras or maple stem by cutting off excess stems
and leaves. Peel bark off one end of stem about 10 inches and make a point
with a knife at that end. Puncture hot dog in 4 places with point of stem so dog
does not split open prematurely. Insert peeled end of stem, lengthwise,
through hot dog. Do not let stem protrude through end of hot dog, as it will
burn. Place hot dog on stem over the red coals and turn it slowly. Do not
put right in flame, as it will cook too quickly and blacken. When hot dog
begins to "split", it will be done. Remove it from fire and place in
bun with condiments. Juice from the stem will give hot dog a sweet flavor.
Do NOT use oak, elm, pine, ash, etc. as they are all bitter.
684253 -- JERKY
684263 -- TURKEY PICNIC LOAF
1 1/2 lb. long loaf sourdough
shepherd's bread
1/3 c. Italian dressing
6-8 cleaned spinach leaves, med. lg.
1 sm. red onion, thinly sliced
1/2 to 3/4 c. shredded Mozzarella
cheese
1 sm. cucumber, peeled and sliced
6-10 slices cooked turkey breast
1 lg. tomato, thinly sliced
Remove top 1/3 of loaf; hollow out bottom, leaving about
1/2 inch thick. (Removed bread can be frozen and used for something else.)
Brush Italian dressing on insides of loaf, and on understand of the top. Layer
from bottom up: spinach leaves, onion, cheese, cucumber, turkey breast, tomato
slices, and then some of the cheese. Place on top, wrap in foil and bake at
350 degrees for 45 minutes. To serve, slice into sandwich-sized pieces.
684317 -- PICNIC TREATS
2 unbaked pie shells
2 chicken breasts, skinned, split in
half
4 oz. Swiss cheese
4 slices boiled ham
Sage, salt and pepper
Preheat oven to 350 degrees. Saute chicken in low-fat
butter (or margarine) until golden brown. Sprinkle with salt and pepper. Cut
cheese into small pieces, Cut pie shells and cut a diamond in the center of
each one. Place a slice of ham, cheese and chicken on pie shells and pinch
together. Place on ungreased baking sheet. Brush beaten egg on pastry; bake
25 minutes or until golden brown.
------------------------
684323 -- PEMMICAN
4 c. powdered meat
1 1/2 c. beef suet
1 c. currant jelly
3/4 c. bouillon
1 tsp. dried minced chives
1/2 c. brown sugar
1/4 c. ground raisins
1/2 tsp. each allspice, garlic
powder, savory and black pepper
Melt suet over very low heat. Add currant jelly. Blend
powdered meat with remaining ingredients. Add seasoned meat mixture gradually
to melted suet, stirring constantly. Cover tightly and bake in a preheated
oven at 300 degrees for 1 1/2-2 hours. Remove from oven and ladle immediately
into muffin tins, filling no more than 1 inch full. When cooled completely,
remove and wrap in aluminum foil. Store in freezer. Makes 24 cakes.
------------------------
684406 -- SALMON MOUSSE FOR PICNICS
2 tbsp. lemon juice
1 env. gelatin
Pinch of salt
4 tbsp. chopped onion (1 sm.)
1/2 c. boiling water
1 c. cottage cheese
1/2 c. mayonnaise
1/4 tsp. paprika
1/2 tsp. dillweed
1 (16 oz.) can salmon
Put first 4 ingredients in blender or processor; beat.
Add boiling water; beat. Add cottage cheese; beat. Add mayonnaise and
seasonings; beat. Add salmon, 1/3 at a time; beat. Pour into 2 small bread
pans or 3 empty soup cans, rinsed with cold water. Chill for 3-4 hours.
Delicious served on mayonnaised bread with a sliced cucumber "top".
Push out end on can to make perfect slices. Serves 6-8.
------------------------
684415 -- PICNIC CHICKEN
4 whole chicken breasts, skinned and
halved
1/4 c. orange juice
2 tbsp. honey
2 tbsp. chopped fresh parsley
1/2 tsp. basil leaves
1/2 tsp. grated orange peel
1/4 tsp. pepper
Arrange chicken in ungreased glass baking dish. Combine
remaining ingredients. Pour over chicken; cover with foil and refrigerate 4 to
6 hours. Bake at 375 degrees for 35 minutes. Uncover; cook 20 to 30 more
minutes, basting frequently. Drain and serve warm or cool chicken; wrap
tightly and refrigerate until serving. Serve cold. 8 servings.
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684416 -- TRAIL DUST MEATLOAF
2 lbs. ground beef
1 lb. sausage
1 med. potato, grated
1 onion
2 slices cheese
2 slices bread, cubed
2 eggs
1/2 c. stewed tomatoes
2 shakes garlic salt
1 sm. pepper (bell), chopped
2 shakes Worcestershire sauce
1/8 tsp. salt
1/2 tsp. chili powder
Combine all ingredients and bake at 350 degrees for 45
minutes to 1 hour.
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684435 -- TRAIL BOLOGNA
2 lbs. ground chuck
2 tbsp. Tender Quick
2 tsp. black pepper
1/8 tsp. garlic powder
1 tsp. coarse black pepper
1 1/2 tsp. liquid smoke
1/4 c. water
Combine ingredients in large bowl. Mix with hands until
sticky. Roll into links. Wrap into Saran wrap. Refrigerate 24 hours. Bake
on broiler pan for 1 hour at 300 degrees. Makes 2 links. Squeeze out excess
fat with paper towel. Pierce links with fork.
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684436 -- TRAIL BOLOGNA
2 lbs. ground deer meat
2 tbsp. Morton Tender Quick
2 tsp. liquid smoke
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. pepper
Mix together. Refrigerate 24 hours. Divide into 3
rolls. Wrap in foil. Punch hole in bottom of foil and bake at 320 degrees for
1 1/2 hours.
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684437 -- TRAIL BOLOGNA
10 lbs. ground deer meat
2/3 c. Morton Quick salt
7 tsp. liquid smoke
1 1/4 c. water
1/3 c. brown sugar
1 tbsp. garlic salt
1 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. cracked pepper corn (optional)
Mix well with hands. Roll and form into 10 log shaped
rolls. Press together well so that you do not have air pockets inside roll.
Wrap lightly each roll in freezer wrap. Refrigerate 24 hours. Then bake at
300 to 325 degrees for 1 hour. Meat will not and should not brown. My oven
heats high so I use 300 degrees. Bake on top rack. Bake about 3 to 4 rolls at
one time.
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684474 -- TRAIL BOLOGNA
2 lb. hamburger (med. lean)
2 tbsp. Tender Quick
1 1/2 tsp. liquid smoke
1/8-1 tsp. garlic powder
2 1/2 tsp. black pepper (coarse
ground works best)
1/2 c. water
Mix together well. Divide into 3 bunches. Roll out in
lengths on plastic wrap. Refrigerate for 24 hours. Remove wrap and bake in
oven on broiler pan for 1 hour at 300 degrees. After removed from oven, use
paper towel and pat off excess grease. Slice when cool.
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684475 -- TRAIL BOLOGNA - SALAMI
2 lb. group chuck or deer meat or 1
lb. each
2 tbsp. tender quick
2 tsp. black pepper
1/8 tsp. garlic powder
1/2 tsp. liquid smoke
1/2 tsp. cracked peppercorns
1/4 c. water
Mix together until meat gets sticky on hands. Form into
links as desired. Wrap in plastic wrap. Place in refrigerator for 24 hours.
Unwrap and place on broiler pan. Bake 1 hour at 300 degrees. While warm, tap
off excess grease (I blot with paper towels) and refrigerate.
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