CAMPFIRE RECIPES

                                    RECIPIES FOR CAMPFIRE COOKING

Bannock
Simple to make, four basic ingredients, one bowl to wash. This kids' favorite is tasty, nutritious and fun to cook on a stick over the campfire. It can also be cooked in a skillet. Bannock can be a meal in itself.
Ingredients: 
                 2 - 3 cups flour
                 1 - 2 Tbsp baking powder
                 1 tsp salt (optional)
                 2 - 3 Tbsp oil, butter or lard

                 2/3 cup warm water
Directions: Put everything but the water in a bowl and mix with your fingers until crumbly. Slowly add water and mix until dough feels soft. It may seem that you don't have enough water, but keep working the dough till it holds together. Don't add more water!

Take a small handful and wrap around the end of a green stick, like a marshmallow roast. Knead it so it stays together. Cook over coals for about 10 - 12 minutes, rotating to cook evenly. Eat as is, or add a bit of jam or honey.

Shishkebab
Chop, skewer and cook...couldn't be easier! Let the campers cook their own meals - it's a fun activity and much more nutritious than the standard wiener roast.

Ingredients: 
                 beef or pork cut into 1" cubes
                 small whole onions
                 red or green peppers, whole mushrooms, whole cherry tomatoes


Directions: Brown the cubed meat in a skillet over high heat for 1/2 minute on each side. Cut the peppers in large chunks, leave the other vegetables whole. Slip the pieces onto a skewer, alternating the ingredients. (Skewer the onions and mushroms through the core, or they might fall off while cooking.) Cook over the open fire for 15-20 minutes till done. Sprinkle with grated cheese and breadcrumbs before serving.

Campfire Potatoes 

This meal pretty much cooks itself - just leave it in the coals! Be sure to count how many potatoes you put in the fire, because the foil becomes covered with ash, and blends in well with the coals.

Ingredients: 
                 large baking potatoes
                 whole onions, red or yellow

                 dill, parsley, bacon bits
Directions: Slice potato almost all the way through, but leave enough to hold it together. Slice the onion, and put one slice in between each potato slice. Sprinkle with bacon bits and a little dill. Wrap well with heavy aluminum foil and bury in the coals of the fire. Leave untouched for about 45 minutes, and test for doneness by piercing with a fork - the fork should lift out without lifting the potato. Cooking time depends on size of potatoes and strength of fire. Serve with pat of butter and a few sprigs of parsley.

Beer Batter Fish Fillets

If you've had luck fishing, do the catch justice with this simple, mouth watering recipe. Be sure to dry the fillets on the outside so the batter will stick while cooking. Cook over medium heat.

Ingredients: Allow 1/2 pound fish fillets or two small, cleaned pan fish per person.
.................. 1 cup buttermilk pancake mix
.................. 3/4 cup beer
...................1/4 cup cooking oil

.................. parsley, dill, lemon

Directions: Using a small bowl, blend the buttermilk pancake mix with the beer, using a fork. Whip the batter until smooth and the consistency of heavy cream. Blot the fillets dry using a napkin or paper towel, and dip in the batter. Heat the oil in a skillet and fry the fillets until golden brown on the outside. The meat should be moist and shiny on the inside. Be careful not to overcook - fillet should flake easily when tested with a fork. Serve with a sprinkle of dill and garnish with parsley and lemon slice.

Corn Fritters 

Pan-fried fritters are great for breakfast, and the leftovers keep well for lunch or snacks. You can make your own variations on this simple theme, but remember the secret to successful fritters - the oil must be very hot before setting in the batter.

Ingredients: 

               2 cups corn bread mix

 1/2 cup water

                         1/2 cup canned corn, drained

         1/4 cup cooking oil

Directions: Put the corn bread mix in a bowl and, using a fork to blend, gradually add the water. Be careful not to over-blend. The dough should be quite stiff. Add the corn, which should be well drained. Put about one-fourth of the oil in a skillet and heat. Ladle the batter into the hot oil and fry for about 2 minutes, turning once. Serve with syrup, honey or butter. This recipe makes about 12 fritters.

FIRE PIT ACORN SQUASH

Cut acorn squash in two pieces, remove the seeds. Add brown sugar and butter to the hollow space. Wrap together in a double wrap of heavy foil. Build up a good amount of hot coals in your fire pit. Dig a hole alongside your fire. Shovel hot coals into bottom of hole. Place your foil wrapped squash on top of coals. Cover with hot coals. Cover over with dirt. Allow to roast for minimum of 2 hours. Dig up and enjoy.

CAMPFIRE BAKED BEANS

Ingredients:

10 ounces dried navy beans or other small white beans, picked over and rinsed.

4 ounces thick-cut bacon, chopped. 

1 small onion, finely chopped .

1/3 cup molasses .

1 1/4 cups Sweet, Hot, and Sour BBQ Sauce. 

1/2 teaspoon kosher salt.

1/4 teaspoon ground black pepper.

Prep: 10 minutes (plus 5 minutes for sauce)

Soak: Overnight (or 8 hours)

Cook: 4 to 5 hours

Grill Tools and Equipment

60 pounds of charcoal or about a quarter cord of wood so that the fire can burn gently for about 5 hours Heavy pot, preferably cast iron with a wire handle so it can be hung over the fire.

Directions:

1. Put the beans in a large pot and cover with water by 2 inches. Let soak overnight.

2. Heat the grill as directed. Drain the beans in a colander and set aside. Cook the bacon in the same bean pot directly over the heated part of the grill until crisp, about 10 minutes. Add the onion and cook until softened, about 5 minutes.

3. Add the beans and enough water to cover the beans by 1 inch. Stir in the molasses and barbecue sauce. Bring to a boil, then move the pot to the unheated part of the grill and simmer gently, uncovered, until the beans are tender, 4 to 5 hours, stirring now and then and adding hot water as necessary to keep the pan bottom from going dry.

4. Stir in the salt end pepper and serve and enjoy.

Simple Meal-in-one

In the center of a large piece of heavy duty aluminum foil place a hamburger patty (venison or chicken breasts would also work). On top of the burger, place a thin slice of onion. Wash potatoes with skins on, slice thinly and add a layer of potatoes on top of the onions. Add salt, pepper, garlic and a large spoon of canned baked beans (Bushes hickory bacon are my favorite). Bring edges of foil together and fold down to seal then roll ends to finish sealing. Place in hot coals for 30 to 45 min til done. NO muss! NO fuss! GREAT eating!

Campers Stew

An all time favorite meal in our family is a classic we called campers stew...... It's a simple mess-free dinner the whole family can enjoy.

On a 15 " strip of aluminum foil, crumble hamburger and top it with finely chopped potatoes, onions, carrots, broccoli, mushrooms, and any vegetable you have on hand. Add salt, pepper and a tsp of butter to the top. Wrap it up tight and stick on a bed of hot coals. When it's done add Tabasco or ketchup. ummmmmm. It's fabulous. Shannon 

Roasted New Potatoes

- 2 lbs small new potatoes (washed)

- Olive Oil

- 2 tablespoons dried rosemary (you can also used thyme and oregano)

- 2 tablespoons garlic powder

- 2 tablespoons paprika

- 1 teaspoon black pepper, salt

In plenty of salted water, par-boil the potatoes until the tip of a knife can be insterted easily (roughly 10 minutes depending on size). Drain, then toss the potatoes in enough oil to just coat them, then toss with the rosemary, garlic powder, paprika and about 1 1/2 teaspoons salt as well as the pepper. On a campfire grill, grill over direct heat, turning often, until browned and grill marked, 10-15 minutes. Serves 6 - 8. 

CAMPING CORN HASH

1 can corn and its liquid

5 long slices of bacon cut into rough squares

1/2 medium onion diced

1/2 can diced tomatoes

salt, pepper

* 1/2 teaspoon red pepper flakes (optional)

In a cast iron skillet, begin frying your bacon until it gives all of its grease and the bacon is browned and crispy. Add the onions directly to the skillet. Fry the onions for about two minutes. Add a dash of salt. Add the diced tomatoes and the can of corn with the corn liquid. Cook the mixture until nearly all of the water has boiled out. Add the pepper and pepper flakes if desired. Serve immediately. 

Choco-nana :

Cut a banana in 2 (so you have 2 half moons), sprinkle chocolate over the flesh of the banana. Wrap the banana in tinfoil, put the banana in the fire/coals. Leave it there for about 10 minutes or so: result: nice soft banana with delicious chocolate sauce!!!

APPLE SWEET

Apple-sweet: Make a hole in an apple, so the seeds are gone. Put apple on top of a piece of tinfoil. Then mix some sugar with cinamon. Pour the cinamon mixture into the hole in the apple. The tinfoil prevents it from running away. Then wrap the tinfoil around the apple. Put it for 10-15 minutes in the fire: Result: a nice soft apple-sauce in an appleskin!! 

CAMPFIRE SMORES

Smores: Put a marshmallow on a stick and hold it over the fire until it is just right, then get two graham crackers and two pieces of chocolate; put the chocolate in between the crackers and slide the marshmallow on and you have a smore.

EASY FRIED PIES

You'll need 1 can biscuit mix and 1 can of your favorite pie filling (apples, peaches, cherry). Roll the biscuits out to about six inches or so.  Put a tablespoon or two of pie filling into biscuit and fold over pressing edges close with a fork.  Brown in a skillet in some butter and when golden brown sprinkle with powered sugar. Homemade pie right at the campsite. 

ORANGE BROWNIES

Take an orange, and cut aboutTake an orange, and cut about half an inch off the top, keep the top. Take a spoon and scrape out the insides, then fill the orange with brownie mix. Put the top back on the brownie and completely cover the orange in foil. Then let the orange cook in the coals for about 20 minutes or until the brownie is done. Enjoy the brownie half an inch off the top, keep the top. Take a spoon and scrape out the insides, then fill the orange with brownie mix. Put the top back on the brownie and completely cover the orange in foil. Then let the orange cook in the coals for about 20 minutes or until the brownie is done. Enjoy the brownie. 

POLAR SANDWICH

INGREDIENTS

1 CAN OF SPAM (makes 3 sandwiches)

ketchup

oil

butter 

bread

DIRECTIONS

 1) On a campfire use a cast iron skilett. Fry the slices of Spam until they are slighty brown on each side.

2) Put cooked Spam slices on toast, Then ad your Ketchup.

3) Fry your eggs and put them ontop of your spam and ketchup. add some salt and pepper (sapm is very salty).

4) Enjoy!

Dutch Oven Frito Pie Recipe

INGERDIENTS:

2 lbs of ground beef

2 small onions, diced

1 15-ounce can of tomato sauce

1 can each of kidney beans, black beans & corn

1 green pepper diced

1 bag of Fritos

1 bag of shredded cheese (taco flavor is good!)

cumin, salt, pepper, garlic salt, chili powder to taste

sour cream (optional)

lettuce (optional)

DIRECTIONS:

Following the Dutch Oven directions, brown ground beef with onions and salt and pepper. When cooking is completed, drain beef. Spread a generous layer of Fritos on the bottom of the Dutch Oven, reserving some for later. Top the Frito layer with drained beef. In a separate bowl, stir together the tomato sauce, beans, corn and green pepper. Add spices to taste. Pour mix over beef layer. Cook for approximately 35-45 minutes at 350 degrees. Sprinkle a layer of cheese on top during the last 5 minutes of cooking. Before serving, in each individual's dinner bowl, sprinkle some Frito's. Scoop dinner out of Dutch Oven and place on top. Finish off with some sour cream, lettuce and extra cheese.

Campfire Meatloaf

INGREDIENTS:

Just use your favorite traditional meatloaf recipe.

DIRECTIONS:

The only differences, to cut several large onions in half. Hollow them out, cutting up the insides to add to your meat mixture. Keep the shells for later. When your meat is all prepared, place a handful of meat into each half of onion shell, cover with the remaining half. Wrap entire ball in foil. Keep in a cooler until ready to throw it into the fire to cook.

CAMP GRILLED CHICKEN FAJITAS

INGREDIENTS:

1 lbs boneless, skinless chicken breast, cut into strips

1 pkt fajitas seasoning

1 green pepper, remove seeds, cut into strips

1 red pepper, remove seeds, cut into strips

1 med onion, cut into strips

1 Large tomato, cut into slices

Shredded Cheese

6 TortillasSalsa

Sourcream

Salsa

Guacamole

6 bamboo skewers

DIRECTIONS:

In large bowl, pour 3 cups of water, pour fajitas seasoning in the water, mix well. Dump the chicken strips in the seasoning marinate. Let it sit and marinate in fridge for about 5 hours.

Half hour to 45 mins before marinate is done, go ahead and jump start your bbq grill.

On each bamboo skewers, start to put on chicken, peppers, onion, tomato. ( I would put on at least 3 chicken strips, 3 peppers strips, 3 onion strips, & 3 tomato slices per person/skewers).

When grill is ready, lay the prepare skewers on the grill, let cook for about 15 mins, turn over, cook another 15 mins or til chicken is done.

When done, take a tortilla, and slide the ingredients off the skewer onto the tortillas.

Top with Sourcream, cheese, guacamole, and salsa.

BOY SCOUT DINNERS

INGREDIENTS:

Hamburger patty

Potato (sliced)

Baby carrots

Onions

Spices

Tinfoil

DIRECTIONS:

Wrap 1 hamburger patty, 1 sliced potato, lots of baby carrots, part of a sliced onion and salt/pepper in heavy duty tinfoil. Place in the red hot coals of your camp fire for about 30 minutes.

CHICKEN AND RICE

INGREDIENTS:

Chicken Breast

(Cut up, in resealable baggie with Teriyaki sauce for marinade...freeze)

Broccoli

Snowpeas

other veggies you like

rice

water

soy sauce

oil or margerine

DIRECTIONS:

In a pot, heat oil or melt margerine. Add chicken and stir till cooked through.

Add rice and stir for a few seconds. Add water (enough for the amount of rice added) Bring to a boil...reduce heat and cover.

At the last few minutes of cooking, add veggies to steam. Voila!! Add soy sauce at the table for extra flavor.

Country Casserole

INGREDIENTS:

1/4 cup potato flakes

3 tablespoons milk powder

1 teaspoon cornmeal

1 teaspoon Molly McButter

1 teaspoon black pepper

1 envelope Country Gravy Mix

1/4 cup dried potato hash browns

1/4 cup dried or freeze dried corn

1/2 teaspoon dried chopped onion

3 slices pre-cooked bacon

DIRECTIONS:

At home: Place in a small sealed plastic bag the instant mashed potato flakes, milk powder, cornmeal, Butter Buds, black pepper and gravy mix. In a quart plastic zipper bag, combine the hashbrowns, corn kernals and dried onions. At camp: Remove the small plastic bag with potato flakes; set aside. In medium pot, boil 2 cups water. Add the corn mixture and bacon. Cover; return to a gentle boil. Cook until corn and potatoes are tender, about 5 minutes. Add the potato-flake mixture; reduce heat and simmer until hot and thick, 2 or 3 minutes. If too thick, add a few teaspoons of water before serving.

DUTCH OVEN PIZZA

INGREDIENTS:

Chef Boy-ar-dee Pizza mix. We get a pizza squeeze to substitute for the can of sauce in the mix.

Cheese

Pepperoni

Green pepper

Oil

DIRECTIONS:

Make a nice hot fire. Oil the Dutch oven well. Make the dough and put it in the oven. Cook it for about ten minutes and take it out. Put the sauce, cheese, and other stuff on the partially baked crust. Put the Dutch oven back in. It is okay to check it frequently.

BEST CAMP SPAGHETTI

INGREDIENTS:

1 - 2 lbs ground beef very lean

1 jar prepared spaghetti sauce

Parmesan cheese

8 oz dried spaghetti noodles

Spices as preferred

DIRECTIONS:

At home: Cook the ground beef until browned. Drain and rinse all fat from the beef. Dry in oven or dehydrator. It will have the consistency of grape nuts when it is done.

Spread the sauce on a drying tray or cookie sheet prepared with cooking spray. Dry until the consistency of fruit leather.

Put the beef in one baggie, sauce in another, and parmesan cheese in a third. Since the seasoning of the sauce is "deflated" by the drying process add some dried oregano, fennel seed, basil into a fourth small bag. Finally, break the spaghetti in half and put it into a baggie.

At camp: Reconstitute the beef and sauce together in small amount of water. Continue to add water until beef is the proper consistency. Thin the sauce with more water until it is sauce like. Meanwhile cook the noodles and finally add the sauce to the noodles. Add spices to taste and sprinkle the final spaghetti with the parmesan.

HOBO STEW

INGREDIENTS:

1 lb stew meat

1 lb boneless chicken breast

3 lb potatoes

2 pkg brown gravy mix

DIRECTIONS:

brown stew meat in skillet add all ingredients in stew pot add 7-8 cups of water cook on low simmer for 3-5 hrs stirring occasionally add spices to taste

Variations/Hints:

cook on camp stove may add carrots and hot dogs

Grilled Peanut Butter Sandwiches

INGREDIENTS:

jar of peanut butter

bread (not too scrunched)

butter or oil

DIRECTIONS:

Spread peanut butter on one piece of bread and put another slice on top to make a sandwich. Butter the outsides and cook on skillet till golden brown. Flip and do same to other side.

Foil Hamburgers

INGREDIENTS:

hamburgers

your choice of vegetables

DIRECTIONS:

Place one hamburger on foil, place your favorite vegetables on top of the hamburger. Then wrap it all up and have it cook on top of hot coals on the fire. Once they're done, grab your food with thongs. Enjoy!

Chicken And Squash

A Dehydrator Recipe

INGREDIENTS:

6 chicken breasts

6 small zucchinis squash

5 small yellow squash

6 Roma tomatoes

1 large yellow onion

Oregano (to taste)

Basil (to taste)

Thyme (to taste)

Italian Seasoning (to taste)

Olive Oil

6 cups of instant brown rice (Reserved if you are taking it to Canoe Country.)

DIRECTIONS:

Preparation (read the whole recipe before starting)

In a 8 quart boiler cover chicken breasts with water and bring to a boil. Reduce heat and simmer until chicken is cooked. Once the chicken is cooked through, remove and allow to cool. (The stock you have created can be saved to make chicken noodle soup or chicken and dumplings at a later date by running it through a sieve to remove the scrap. It can be frozen for later use.)

Once the chicken has cooled enough to touch you need to remove and discard the bone and skin. Now the "fun" begins. the chicken must be shredded, or stripped into small pieces. Length does not matter, width does. In order to dry chicken correctly it must be thin. Otherwise it will not reconstitute.

Next Heat enough olive oil to generously cover the bottom of a large skillet (we prefer cast iron). Slice squash about 1/4 inch thick. Dice the tomatoes. Dice the onion. Place the vegetables in the heated oil and added generous amounts of spices. SautŽ vegetables until they are still slightly crisp. Add shredded chicken. Mix.

Meanwhile(if eating at home) Prepare your instant rice per package instructions.

At Home Place Chicken and Squash mixture on bed of rice and serve.

For Canoe Country Dry the Chicken and Squash Mixture in your dehydrator at 155 degrees F. The squash will shrink and lose it's recognizable appearance but do not fear, even though when reconstituted it does not look all that much like squash, it still tastes wonderful. Divide the dried mixture in three parts. Pack the dried ingredients in a crush proof container. We use the cheap "TakeAlongs" containers from Rubbermaid, with out lids and sealed in bags with our FoodSaver. The reason for this is that shredded chicken has a tendency to turn to powder if you do not store it in crush proof containers. Also package the amount of rice you need in separate packages to be prepared the day of the meal.

In Camp On the day you choose to eat this meal place the days portion in a sauce pan and cover with water about three hours before meal time. Place sauce pan on fire grate (unlit) or another out of the way place. About one half hour before meal time, slowly warm the mixture and make reserved rice. When all is ready serve Chicken and Squash mixture over Rice.

Chicken And Stuffing

INGREDIENTS:

One bag Stove Top Stuffing, Chicken

1 1/2 cup water

1/4 cup margarine or olive oil

One bag of chunk chicken

DIRECTIONS:

Bring water and oil to a boil. Place chicken and stuffing in boiling water. Stir then remove from heat and place in cozy. Eat in five minutes. Serves two.

Chicken & Dumplings

INGREDIENTS:

2 envelopes Lipton's Cream of Chicken Cup-o-soup

1 can Swanson's Chunk Chicken Meat

1/2 package of mixed freeze-dried vegetables

1 cup Bisquick in a zip-lock bag

Water

DIRECTIONS:

First rehydrate chicken and vegetables (about 1/2 cup hot water for the chicken and 1/4 - 1/2 cup hot water for the vegetables) Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water (I like 3 for more of a soup mixture). Place on camp stove. Heat to simmering, stirring occasionally. While soup stuff is heating, add water (see Bisquick box instructions for qty.) to Bisquick and knead in the zip-lock bag. When soup stuff is hot, tear off a corner of the bag and squeeze out plops of Bisquick into the pot. Cover and cook for about 10 minutes on low heat.

Chicken Hobo Bsa

INGREDIENTS

5lb boneless chicken breast

1 bag baby carrots

1 five lb bag of potatoes

minced onion

lots of Cajun spices

extra duty tinfoil

DIRECTIONS

Peel potatoes. Add all ingredients on tinfoil and wrap airtight 3 times and put on coals for 20 minutes.

Chicken Soft Shell Tacos

INGREDIENTS:

One 7 oz. pkg. Sweet Sue Chicken in Foil

1/2 packet Chicken Taco seasoning

Add water based on quantity (from seasoning packet)

Grated cheese

Soft taco or burrito shells

(Adjust quantities as needed for your group.)

DIRECTIONS:

Brown chicken in pan. Add seasoning and water. Continue to heat and stir for five to ten minutes. Cover and remove from heat.

Put a few drops of oil in a pan (optional) and brown the taco shells. Maybe a minute on each side.

Remove, put on plate, add meat to taco, top with cheese and enjoy. Bring a few hot sauce packets like the ones at Taco Bell for some added flavor.

Super simple and super good.

Cioppino

INGREDIENTS:

1/4 cup olive oil

1 large onion, chopped

4-6 cloves garlic, chopped

1 green or sweet red pepper, chopped

1/4 lb. dried mushrooms, soaked in red wine

4 ripe tomatoes, chopped

3 cups red wine

1 t. dried basil or thyme

1 t. pepper

2 t. salt

1 lb. mixed seafood (mussels, clams, squid, etc.)

2 lb. shelled shrimp (preferably raw, but cooked OK)

any available fish filets, cut in serving pieces

DIRECTIONS:

In the big pot, heat oil and cook onion, garlic and pepper about five minutes. Add mushrooms and tomatoes and cook five minutes. Add wine, salt and pepper and simmer 10 minutes. Add mixed seafood and simmer 10 minutes. Add fish and cook about 5 minutes. Add shrimp and heat just till shrimp are cooked.

Creamy Chicken Dinner

INGRENDIENTS

Skinless chicken breast

Cream of chicken soup

Potatoes

Onion

Salt and pepper

DIRECTIONS:

Wrap all ingredients in foil, cook on grill or on coals of your cooking fire. 

Florentine Clam Pasta

INGREDIENTS:

1 oz. dried clams

0.4 oz. dried mushrooms

0.2 oz. dried red bell pepper

0.16 oz. dried spinach

1.4 oz. packaged Alfredo Sauce

6 oz. pasta

1 oz. grated parmesan cheese

DIRECTIONS:

Place the contents of the clam/vegetable/pasta package in a saucepan with 4 cups of water. Bring the contents of the pan to a boil, cover the pan, turn off the stove and let the meal rehydrate for about 20 minutes. (Speed of rehydration may be slower with increased altitude.)

Drain off any excess water into a measuring cup, reserving one cup (or adding more water to make 8 oz.) for the Alfredo Sauce and pour it back in the clam and pasta.

Add the Alfredo Sauce mix, stir as the mix comes to a boil again. Cook for about one minute.

Sprinkle with Parmesan Cheese and Eat!

Big Boy Burritos

INGREDIENTS

1 lb. Dried ground beef (rehydrated in camp)

1 lb. mexican style velveeta

1 can refried beans

1 pkg. tortilla's (work best if vacuum packed)

1 pkg. taco seasoning

OPTIONAL INGREDIENTS

1-2 pkg.(s) of Spanish style rice

1 plastic bottle of salsa or individual packets of salsa

1 bottle of Franks Red Hot

DIRECTIONS

Rehydrate ground beef for 30-40 minutes while preparing campsite/fire and reheat over skillet. Add taco seasoning to meat and let reheat all the way through.

Put velveeta and refried beans into one pot and make cheesy bean sauce.

Cook rice according to recipe and add to burrito or use as a side dish

Fill tortillas with meat and cheese mixture and chow down!

Meaty Camp Sausage Gravy

INGREDIENTS:

3Lb Sausage cooked still hot

Pack sausage in Tupper ware and cover with hot grease (We used the new ZIP LOCK throw away tub and burned it.)

In a small Zip bag +1/4 TSP Black pepper

+1/4 TSP Mrs. Dash +1/4 TSP Morton Seasoning Salt

Bag with 2 cups flower (Did not use all)

Bag with 2 cups powdered milk (Did not use all)

DIRECTIONS:

At Camp keep it out of sun. Put sausage in skillet heat and remove 1/2 grease. Add 3/4 of milk and flower stir into sausage and grease. Lower heat and add water to desired thickness. Add small Zip bag with pepper. Completely mix before raising heat and bringing to a boil. If it is to thin add more flour and milk. Good over rice, potatoes, breads, eggs, ect.

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