S’mores

Marshmallows

Hershey bars

g Crackers

Green sticks (or coat

-hangers)

Get prepared by getting 1 large graham cracker and breaking it in half. Cover 1/2 of the graham cracker with Hershey bar. Put a

marshmallow (or 2) on the stick and hold it over the fire until roasted. Some people like them lightly golden, others like to catch them on fire and then blow the fire out. If you do that, be careful. You have to put the fire out quickly or your marshmallow will fall on the ground. When the marshmallow’s roasted, place on top of the Hershey bar, put the other graham cracker on top and bite down.

Russian Tea #2

1 c Instant tea

2 c Tang instant orange drink

1 Envelope dry lemonade mix

2 c Sugar

2 t Cinnamon

1/2 t Cloves

Mix all ingredients thoroughly. Keep in sealed jar. Mix with hot or cold water — 3 to 4 teaspoon to a glass, more or less to taste.

Roast Corn

2 Ears or corn

Salt and pepper

Butter

String

Peel ears leaving husks on at bottom and remove corn silk. Replace husks covering ears and tie around top. Dip corn in salt water. Place corn on screen over hot coals and turn often until all side are done. When cooked remove husks and add salt and pepper and margarine.

Rice Krispie Squares

4 T Butter

4 c Marshmallows or 10 oz

5 c Rice krispie cereal

Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly . Remove from heat,

add Rice Krispies and stir until all are coated. Using buttered spatula, press evenly into buttered 13x9x2″ pan. Cool. Cut into 2″

squares.

Pumpkin Indian Cakes

Take equal portions of Indian meal and stewed pumpkin that has been well mashed and drained very dry in a sieve. Put the pumpkin in a pan, stir the meal into it gradually, a spoonful at a time, adding a little butter as you proceed. Mix the whole throughly, stirring it very hard. if not thick enough to form a stiff dough, add a little more meal. Make it into round, flat cakes, about the size of a muffin, and bake them over the fire on a hot griddle.

Power Bars

2 c Whole wheat flour

1/2 c Packed brown sugar

1/4 c Skim milk powder

1/4 c Wheat germ

1 t Baking powder

1 1/2 c Raisins or chopped dried

-apricots

1/2 c Unsalted sunflower seeds

2 Eggs

1/2 c Vegetable oil

1/2 c Molasses

1/3 c Peanut butter

In bowl, combine flour, sugar, skim milk powder, wheat germ and baking powder; stir in raisins and sunflower seeds. Combine eggs, oil, molasses and peanut butter. Add to dry ingredients, blending well. Spread in greased 9 inch square cake pan. Bake in 350F oven for 35 minutes or until browned and firm to the touch. Let cool completely. Cut into 24 bars. Bars can be stored in air tight container for up to 5 days.

Polish Sausage & Cabbage

2 lg Onions

8 Potatoes

1 md Head of cabbage

3 lb Polish sausage

salt and pepper to taste

Slice onions and arrange to cover bottom of dutch oven. Slice potatoes, layer them on top of onions and cover with water and salt and pepper to taste. Cover and place on coals until water starts to simmer. Cut cabbage into wedges. When water is simmering, add cabbage wedges and sausage and return to heat. simmer until potatoes are tender and the cabbage is tender.

Pizza Hot Dish

2 pk Crescent rolls

1 Jar Pizza Sauce

1 1/2 lb Ground Beef

8 oz Shredded Cheddar Cheese

8 oz Shredded Mozzarella Cheese

Brown ground beef, drain.

Line dutch oven with 1 pkg of crescent rolls. Spread pizza sauce on dough. Add browned beef, the cheeses and use second pkg of rolls to form a top crust. Bake 30 min. at 350.

Pizza Baby

Biscuit mix

Part of can of tomato soup

Parmesan cheese

Cold meats

Chopped green pepper

Oregano

Seasoning

Mix pizza dough and shape into a shallow dish about 12 cm across. Spoon soup into dish and top with other ingredients Place in a double wrap of heavy aluminum foil. Cook in hot coals or on rack over hot coals close to the heat.

Pennsylvania Dutch Funnel Cakes

1 1/3 c Unbleached Flour

2/3 c Milk,Or More As Needed

1/4 t Salt

-Oil For Frying

1/2 t Baking Soda

-Powdered Sugar (Icing

2 T Sugar

-Sugar in Europe)

3/4 t Baking Powder

-Sugar

1 lg Egg,Beaten

In a large bowl, sift the flour, salt, baking soda, sugar, and the baking powder together, blending well. In another bowl, blend the egg, and milk together, mixing well. Add the liquid ingredients to the dry ones, blending well, and beat until smooth. Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature of 375 F. Now cover the small hole of a clean funnel with a finger. Then fill the funnel with the batter. Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet. Move the funnel to form patterns with the batter. Fry until golden brown, about 1 or 2 minutes, turning once with two spatulas. Remove to paper toweling to drain. Place on a plate and sprinkle with powdered sugar. Serve hot. Repeat the process until all of the batter is used up. To make a camping mix, mix the dry ingredients and put them into a ziplock bag with a copy of this recipe. When at your campsite just add egg and milk and there you are. Alternately, if you are not planning to pack milk, put about 1/4 cup of dehydrated milk in the dry ingredients and then use water to turn the mix into batter instead of milk.