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Ingredients:
* 1 package Bordens Country Store mashed potatoes (2-0z. size) * 1 1/2 cups water * 1 tablespoon Butter Buds * 3 tablespoons dry milk powder * 1 - 6 3/4 oz. can chunked ham * 2 tablespoons margerine * Seasonong salt and pepper to taste Directions: Mix the milk powder in 1/2 cup of cold water. Bring one cup of water and Butter Buds to a boil in a small saucepan over high heat. Remove from the heat and add the 1/2 cup of milk. Blend well. Add the entire packet of potato flakes and stir until the flakes are absorbed and the mixture is smooth and moist. Beat briskly with a fork and set aside. Open the can of ham. Put the margerine in a frying pan and melt it over a medium flame. Flake the ham and add half the can tohe margerine. Fry briefly to heat the ham through and get it crispy. Portion the meat in the pan into 4 piles and top each portion with two tablespoons of mashed potatoes. Press the potato and ham into patties. Adjust your stove to a low steady flame, and fry the patties until they are browned, about two minutes. Brown the other side. Sprinkle with seasoning salt and pepper to taste. The ham will add some salt to the patties so use the seasoning salt sparingly. When the first batch of patties is ready, repeat the process with the rest of the ham and potatoes. Serve with a fruit drink, a hot beverage and some hearty Wasa Rye for a breakfast that will hold you through lunch. |
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| Clothes Pin Biscut Ring |
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Ingredients:
* 1 1/2 cups Bisquick or other instant biscut mix
* 1/3 cup cold water
* 2 8-inch aluminum pie pans
* 3 or 4 snap-style wooden clothes pins, soaked in water
* 5-6 tablespoons vegetable shortening
Directions:
In a small cookpot or a plastic bowl, mix the Bisquick and the water with a fork until the combination is well blended and sticky. Put two or three tablespoons of vegatable shortening in one of the pans and place it on your stove to melt. Grese the other pie pan thoughly. Spread the biscut dough around the outer edge of the pan of melted shortening, leaving the center clear. Put the other pan on top of the dough. Line up the edges of the pie pans and and fasten the pans together with the clothespins. Establish a steady, low flame on your stove, and put the fiscut filled pans on the burner to bake. Bake the bread about 4 minutes on one side, the invert the pans and bake another 4-5 minutes on the other side. Continue to bake the bread for another 6-8 minutes, alternating sides every 2-3 minutes. You can take the pan off the stove to check and see if it is done. If the bread is still soft in the middle, continue to cook, alternating sides for another 3-4 minutes. Cut the bread into wedges and serve with margerine, honey or jam.
* 1 1/2 cups Bisquick or other instant biscut mix
* 1/3 cup cold water
* 2 8-inch aluminum pie pans
* 3 or 4 snap-style wooden clothes pins, soaked in water
* 5-6 tablespoons vegetable shortening
Directions:
In a small cookpot or a plastic bowl, mix the Bisquick and the water with a fork until the combination is well blended and sticky. Put two or three tablespoons of vegatable shortening in one of the pans and place it on your stove to melt. Grese the other pie pan thoughly. Spread the biscut dough around the outer edge of the pan of melted shortening, leaving the center clear. Put the other pan on top of the dough. Line up the edges of the pie pans and and fasten the pans together with the clothespins. Establish a steady, low flame on your stove, and put the fiscut filled pans on the burner to bake. Bake the bread about 4 minutes on one side, the invert the pans and bake another 4-5 minutes on the other side. Continue to bake the bread for another 6-8 minutes, alternating sides every 2-3 minutes. You can take the pan off the stove to check and see if it is done. If the bread is still soft in the middle, continue to cook, alternating sides for another 3-4 minutes. Cut the bread into wedges and serve with margerine, honey or jam.
| Asparagus Cheese Soup |
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Ingredients:
* 1 1.6-oz package Knorr Asparagus soup mix
* 1 1.25-oz package cheese sauce mix
* 4 1/2 cups water
* 1 6 3/4-0z can of ham chunks (optional)
* Dash of herb mix
Recipies from "Camp Cooking"
c/o Amazon.com Books
Directions:
Heat water to boiling and add the soup mix. Stir to blend and continue to cook over low heat, stirring constantly. Do not boil. Cook for 4 minutes, then add the cheese sause mix. Continue to coook for 2 minutes, stirring. Ad the ham, if desired. Serve hot with bannock or skillet bread, this recipie yields 5 cups, or 4 generous portions.
* 1 1.6-oz package Knorr Asparagus soup mix
* 1 1.25-oz package cheese sauce mix
* 4 1/2 cups water
* 1 6 3/4-0z can of ham chunks (optional)
* Dash of herb mix
Recipies from "Camp Cooking"
c/o Amazon.com Books
Directions:
Heat water to boiling and add the soup mix. Stir to blend and continue to cook over low heat, stirring constantly. Do not boil. Cook for 4 minutes, then add the cheese sause mix. Continue to coook for 2 minutes, stirring. Ad the ham, if desired. Serve hot with bannock or skillet bread, this recipie yields 5 cups, or 4 generous portions.
| Skillet Bread |
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Ingredients:
* 1 3/4 cups Bisquick or other biscut mix, plus an additional 2-4 tablespoons to coat the hands
* 1/2 cup cold water
* 3-4 tablespoons oil, margerine, or vegetable shortening
Directions:
Establish a steady low flame on your stove. In a small aluminum skillet, melt the shortening. Mix the biscut mix and water together with a fork until the ingredients are well blended and the mixture is sticky. Coat your hands with some biscut mix and pat the dough into a soft ball. Place the ball of dough intohe skillet and press down gently with a spatula or pancake turner. Cook the mound of dough until is starts to brown and get dry. Turn the dough over and continue to cook until the second side is brown. Serve in wedges with any meal
* 1 3/4 cups Bisquick or other biscut mix, plus an additional 2-4 tablespoons to coat the hands
* 1/2 cup cold water
* 3-4 tablespoons oil, margerine, or vegetable shortening
Directions:
Establish a steady low flame on your stove. In a small aluminum skillet, melt the shortening. Mix the biscut mix and water together with a fork until the ingredients are well blended and the mixture is sticky. Coat your hands with some biscut mix and pat the dough into a soft ball. Place the ball of dough intohe skillet and press down gently with a spatula or pancake turner. Cook the mound of dough until is starts to brown and get dry. Turn the dough over and continue to cook until the second side is brown. Serve in wedges with any meal
| Braised Grouse |
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* 2 Grouse breasts
* 1 stick of butter
* Salt
* Black Pepper
* Garlic
* 1 1/2 cup chicken stock or bouillon
* 1 carrot, slice thin
* 1 small onion, slice thin
* 1 stalk celert, chopped
* 1 teaspoon, chopped fresh parsley
* 1/2 bay leaf
* 2 tablespoons flour
* 3/4 cup canned plum tomatoes, drained
* 1 teaspoon lemon juice
* 1/2 cup sauteed slice mushroom
Directions:
Melt 1/2 stick of butter in heavy skillet. Add garlic, salt, blackpepper, and grouse and brown. Sprinkle with garlic. Add bullion, carrot, onion, celery, parsely and bay leaf. Simmer until tender. Remove to a dish. Strain liquids, melt the rest of the butter and blend with flour. Add liquid and stir until thickened. Add tomatoes and sprinkle with lemon juice and mushrooms. Simmer for about 5 minutes longer. Pour sauce over grouse and serve. Serves 2. Serve with wild, brown, or white rice.