RECIPES

FISH FLOUR MIX
1 cup flour
1 cup pancake flour
1 cup wheat flour
1 cup yellow cornmeal
3 tbsp Lawry’s seasoned salt
1 tbsp garlic salt
1 tbsp paprika
1 tbsp black pepper
1 tsp cayenne pepper

COOK’S NOTE: WRAPPING FOIL PACKETS

To barbecue food in foil packets, we recommend using double-fold seals on the packets. Follow these simple steps:

• Cut a rectangular piece of heavy-duty aluminum foil large enough to allow for folding in the center.
• Bring the long edges of foil together over the center. Fold them down in a series of locked folds, allowing room for heat expansion.
• Fold in the outside edges, crimping to seal.

PEANUT BUTTER S’MORES
2 (1.6 oz.) pkg. chocolate-covered peanut butter cups, unwrapped
8 graham cracker squares
4 large marshmallows

Place 1 peanut butter cup on each of 4 crackers. Spear marshmallows on long form or clean stick; toast over campfire coals or over grill on low heat.

COOK'S NOTE: CAMPING AND COOKING TIPS

Make a master list of all supplies and equipment needed and slide it into a clear plastic or acetate sleeve. Each time you pack for a trip, check off each item with a grease pencil or washable marking pen. The marks can be wiped off, and the list can be reused.

Keep a box or container full of tools and utensils used just for camping (hot pads, can opener, cooking and eating utensils, spices and seasonings in tightly sealed containers, etc,)

Do some food preparation ahead of time:
Mix, shape and freeze burgers.
Marinate chicken or steaks in resealable plastic bags so they're ready for the grill.
Clean and chop vegetables for stew or for nibbling; pack them in resealable plastic bags or covered containers.

Plan meals so that perishable foods are used early in the trip. For later meals, use foods that require no refrigeration, such as canned vegetables and meat, packaged sauces and puddings, potatoes and onions. Other vegetables that are to be cooked, such as carrots, zucchini or bell peppers, can be left at room temperature for a day or two without spoiling, although they will not be as crisp.

Involve all family or group members in planning, preparing and clean-up.

Plan ahead for proper garbage disposal. Recycle plastic bags of various sizes into litter bags. Large plastic shopping bags can be used at the campsite for disposing of cooking scraps, cans or paper wrappings.

Take a small bag, such as a bread bag, along on a short hike to contain candy bar or sandwich wrappers and other food scraps.

Kids will love this beauty basic stew made with convenient canned items. Season it with your favorite dried herbs or seasoning.

CAMPFIRE STEW

1-1/2 lb lean ground beef 1 medium onion, chopped
1 (16-oz) can sliced potatoes, drained
1 (14.5 oz) can Green Giant (Cut Green Beans, drained)
1 (11 oz) can Green Giant Mexicorn Whole Kernel Corn,
Red and Green Peppers
1 (10-3/4) can condensed tomato soup
1 teaspoon dried parsley flakes
1/2 teaspoon pepper

In large kettle or saucepan, cook ground beef and onion over medium heat 8 to 10 minutes or until meat is browned and onion is tender. Drain, if necessary. Add remaining ingredients: mix well. Cover, simmer 15 to 20 minutes or until thoroughly heated, stirring occasionally.
7 (1 cup) servings.

The zippy flavor of barbecue sauce takes ordinary pot roast to "make that again, please!"

SPAGHETTI SALAD

1 large bottle Wishbone Italian dressing 1 bottle McCormicks Salad Supreme
4 bunches green onions, chopped 1 to 1-1/2 cooked and cooled spaghetti
4 to 5 medium tomatoes, chopped

Mix the first 4 ingredients in a large bowl. Cook spaghetti and cool with water; drain with other ingredients.

This is a great recipe for picnics. It does not have to be refrigerated. It also works great with No Oil Italian dressing.

Nondairy creamer, a typical ingredient in cocoa mix, is eliminated in this version, reducing the amount of saturated fat.

CAMPERS' COCOA MIX

5-1/2 cups instant nonfat dry milk.
2 cups instant chocolate drink mix (not unsweetened cocoa)
1/2 cup powdered sugar

In large bowl, combine all ingredients; mix well. Store in large resealable plastic bag or tightly covered container. Stir mix before measuring.

For each serving, place 1/3 cup dry mix in cup. Fill cup with 3/4 cup boiling or very hot water. 8 cups mix; 24 (1 cup) servings.

VARIATIONS:
MOCHA COCOA:
Add 2 tablespoons instant coffee granules to mix. Or, add 1/4 teaspoon to each cup of cocoa.

MEXICAN COCOA:
Add 1 tablespoon cinnamon to mix. Or, add 1/4 teaspoon cinnamon to each cup of cocoa.

FLOATING ISLAND COCOA:
Add 2 cups miniature marshmallows to mix. Or, add several to each cup of cocoa.

BACON CHEDDAR GRILLED SOURDOUGH BREAD
1 (1 lb) loaf sourdough bread
3 tablespoons margarine or butter, softened
6 oz. (1-1/2 cups) shredded sharp Cheddar cheese
4 slices bacon, crisply cooked, drained and crumbled
2 tablespoons chopped fresh parsley, if desired.

Heat grill. Cut loaf into 1 inch slices*. Lightly spread one side of each slice of bread with margarine. Place margarine side down, on ungreased cookie sheet. Sprinkle cheese, bacon and parsley evenly on bread slices.

When ready to barbecue, place slices, margarine side down, directly on gas grill over medium- high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 4 to 6 minutes or until bottom of bread is toasted and cheese is warm.

TIP: *If center slices are large, cut in half crosswise.

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