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. 

 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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  684178 -- RELISH  FOR  BARBECUE  MEAT  OR  HOT  DOGS

 1/2 head cabbage (med., chopped fine)

1 med. size onion, minced

 Combine cabbage and onion.  Put on enough mustard to thoroughly cover and to your taste.  Serves 12 BARBECUE meat sandwiches or 12 hot dogs. 

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 684234 -- CAMPERS  APPLES

 12 apples, sliced

1/4 c. butter

1/4 c. brown sugar

1 tbsp. cinnamon

 Combine all ingredients in large heavy skillet; mix well.  Cook over hot coals 15 minutes or until apples are tender, stirring occasionally.  May also divide ingredients into portions, wrap in aluminum foil and bake in hot coals. 

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 684338 -- SCHOOL  PICNIC  HOTDOG  RELISH

 10 c. chopped zucchini

4 c. chopped onion

5 tbsp. salt

 Grind zucchini and onion using coarse blade.  Put in large bowl with salt and let stand overnight.  In morning drain and rinse well with cold water; drain well.  Add 1 green pepper, chopped and drained.  Add 5 carrots, chopped.  Bring to a boil: 2 1/4 c. dark vinegar

6 c. sugar

1 tsp. dry mustard

1 tsp. turmeric

1 tsp. cornstarch

2 tsp. celery seed

2 tsp. mustard seed

1/2 tsp. black pepper

 Bring to boil and simmer for 10 minutes.  Add chopped vegetables and bring to a full boil.  Pack in pint jars.  Process in hot water bath for 10 minutes.  submitted by Chris Lechner

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684349 -- CAMPERS  DELIGHT

 1 (24 oz.) cottage cheese

1 med. Cool Whip

1 (15 oz.) can crushed pineapple,

   drained

1 lg. Jello

1/2 c. nuts (optional)

  Mix together and chill.

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 684350 -- PASTA  PICNIC  SALAD

 2 c. rotini pasta, uncooked

3 oz. sliced pepperoni

2 c. sliced fresh mushrooms

2 c. cherry tomatoes, halved

1/4 c. sliced green peppers

1/8 tsp. lemon pepper

3/4 c. bottled Italian salad dressing

  Cook pasta according to package directions.  Rinse with cold water.  Drain well. Combine with remaining ingredients, mixing gently but thoroughly.  Cover; chill 4 hours or overnight.  Yield: 6 servings.

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 684351 -- PICNIC  POTATO  SALAD

 3 to 4 lbs. med. size potatoes

12 green onions, including part of

   tops

4 hard-cooked eggs, chopped

1 c. thinly sliced celery

12 strips crispy cooked bacon,

   crumbled

1 c. chopped dill pickle

1 1/2 c. mayonnaise

1 tbsp. prepared horseradish

2 tsp. prepared mustard

1 tbsp. dill pickle liquid

Salt & pepper

  Cook, cool, peel and cube potatoes.  Place potatoes in a large bowl. Add onion, eggs, celery, bacon and pickle.  Combine mayonnaise, horseradish, mustard and pickle liquid; blend well.  Stir into potato mixture.  Season with salt and pepper.  Cover and chill for 4 to 6 hours.

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 684352 -- PICNIC  SALAD

 1 lg. carrot

4 c. mixed salad greens torn in

   bite-size pieces (lettuce,

   romaine, watercress, chicory)

1 lg. mild red onion, sliced &

   separated into rings

2 lg. tomatoes, cut in wedges

2 tbsp. salad oil

1 tbsp. vinegar

Salt

Pepper

  Make carrot bow ties: Pare carrot; cut lengthwise in paper-thin strips with vegetable parer; tie each strip in a knot; chill in ice water at least 1/2 hour.  When ready to make salad, place mixed greens in salad bowl; level top. Arrange onion rings, tomato wedges and carrot bow ties on top.  (If desired, garnish with additional large leaves or quartered hearts of romaine, arranged in spoke-design, as pictured; break into bowl before tossing salad.)  Just before serving, sprinkle oil, vinegar, salt and pepper over greens; toss lightly until salad is well mixed with seasonings.  Makes 6 servings.

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 684356 -- PICNIC  PARTNER  MACARONI  SALAD

 1/2 lb. elbow macaroni (2 c. uncooked)

1 c. diced Cheddar cheese

1/2 c. frozen peas, thawed and drained

1/2 c. sliced celery

2 tbsp. finely chopped onion

2/3 c. mayonnaise

2 tbsp. milk

2 tsp. seasoned salt

1 tsp. parsley flakes

1/2 tsp. sugar

1/4 tsp. pepper

2 tsp. vinegar

  Prepare macaroni according to directions on package.  Drain.  In medium bowl combine macaroni, cheese, peas, celery and onion.  In small bowl, blend mayonnaise, milk, seasoned salt, parsley flakes, sugar and pepper.  Stir in vinegar.  Add to macaroni mixture.  Mix well.  Cover, chill thoroughly.  Stir gently before serving. Preparation time - 25 minutes.  6-8 servings.

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 684357 -- RANCH  PICNIC  POTATO  SALAD

 6 med. potatoes, cooked, peeled & diced

1/2 c. chopped celery

1/4 sliced green onions

2 tbsp. parsley

1 tsp. salt

1/8 tsp. pepper

1 tbsp. Dijon mustard

1 c. prepared Hidden Valley Ranch

   original Ranch salad dressing

2 hard boiled eggs, chopped

Paprika

 Combine potatoes, celery, onion, parsley, salt and pepper.  In another bowl, mix mustard into salad dressing and pour over potatoes.  Toss lightly.  Sprinkle paprika and eggs.  Refrigerate for several hours.  Makes 8 servings. 

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684408 -- PICNIC  MARINATED  ONION  RINGS

 1/2 c. vinegar

1/2 c. corn oil

1 c. catsup

Sliced onions

  Combine vinegar, oil and catsup in quart jar and shake well.  Then add the onions, all the jar will hold.  Shake jar again and refrigerate overnight.  When the onions are gone, slice more and add to the jar.

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 684442 -- PICNIC  SAUERKRAUT

   Drain 1 quart sauerkraut.  Dice 1 cup celery.  Dice 1/2 cup ripe olives.  Mix well with 3/4 cup sugar.  Let stand.  Garnish with onion rings.  Serve cold.  Serves 10.