2 pounds red potatoes, cooked with the skin on
4 stalks celery, diced
4 strips bacon, cooked crispy and drained
1/4 cup red onion, diced
1 tablespoon dried parsley
1-2 teaspoons ground black pepper
1 teaspoons salt
1/2 cup Dijon-style mustard
3/4 - 1 cup mayonnaise

Boil red potatoes 20-25 minutes, just enough to cook but not enough to cause the skin to slough off.
Drain and cool completely in a large bowl before dicing.
Meanwhile cook the bacon until crispy. Drain and refrigerate.

Bananas
Hershey chocolate bars
Marshmallows

Slice open the peel on one side of banana. Break chocolate bar into pieces and stuff down the side of banana. Stuff in marshmallows. Wrap banana in tinfoil, making sure ends are tight and foil is slightly tented on top. Toss on hot coals for approx. 5 minutes or until chocolate and marshmallows have melted.

Can also be made in a 300 degree oven for same amount of time.

1 C. Vinegar
1/2 C.Honey
2 Tbsp. Worcestershire sauce
1/2 C. Ketchup
1 tsp. EACH salt, dry mustard, paprika
1/4 tsp. Black pepper
1 Clove garlic, minced
4 lb Beef ribs

In saucepan, combine vinegar, honey, Worcestershire, ketch- up, salt, mustard, paprika, pepper, and garlic.

Cover, bring to boil, reduce heat and simmer 15 minutes.
In baking pan, place ribs. Cover with hot marinade, then bake ribs at 325 degrees for 1 hour, turning and basting often with marinade. Or grill over medium coals, basting and turning often, until browned, about 20 minutes.

Makes 4-5 servings.

2 lb Boneless chicken parts (may use bone in parts)
2 Tbsp. Honey
2 Tbsp. Dijon mustard
2 Tbsp.. Melted margarine
1 tsp. Basil Leaves
1/2 tsp. California Style Blend Garlic Powder .

Preheat grill for direct-heat cooking.

Place chicken on grill rack. Combine remaining ingredients.
During last 3-4 minutes per side of grilling time, brush chicken with sauce.

2 C. Flour
1/2 tsp. Salt
3 tsp. Baking powder
4 tbsp. Solid shortening
1 C. Milk (diluted canned ok)

Blend flour, salt, baking powder and mash in shortning with a fork until crumbly. Add milk and stir until the dough sags down into trough left by spoon as it moves around the bowl.
Turn dough out on a floured surface, knead for 30 seconds, pat out gently until it is 1/2 inch thick.
Cut with a round cutter or pinch off pieces of dough and form by hand.
Put biscuits into a greased Dutch Oven, cover, and bury in bright coals for 5 or 10 minutes or until golden brown.

2 C Shredded miniature wheat or bran squares
1 C. Unsalted thin pretzel sticks; broken into pieces
1/2 C. Cooked lentils
1/2 C. Quick-cooking rolled oats
1/2 C. Raisins
1/2 C. Chopped dried apples
1/4 C. Honey
2 tsp. Curry powder
1/2 tsp. Ground coriander
1/4 tsp. Ground cumin
1/4 tsp. Paprika
1/8 tsp. Ground red pepper

In a 13x9-inch baking pan, combine the wheat or bran squares, pretzels, lentils, oats, raisins, and apples.

In a small bowl, stir together the honey, curry powder, coriander, cumin, paprika and pepper.

2 lb Boneless chicken parts (may use bone in parts)
2 Tbsp. Honey
2 Tbsp. Dijon mustard
2 Tbsp. Melted margarine
1 tsp. Basil Leaves
1/2 tsp. California Style Blend Garlic Powder .

Preheat grill for direct-heat cooking.

Place chicken on grill rack. Combine remaining ingredients.
During last 3-4 minutes per side of grilling time, brush chicken with sauce.

3 Tbsp. Vegetable oil
2 Tbsp. Soy sauce
1 Tbsp . Red wine vinegar
1 tsp. Garlic Powder .
3/4 tsp. Red Pepper Blend
lb Sirloin steak, cut into 1" cubes
Assorted vegetables

Combine first 5 ingredients in large self closing plastic bag or shallow glass dish. Add steak; toss to coat.

Refrigerate 3 or more hours. Spear with veggies on metal skewers.

Grill or broil 12-15 minutes, turning frequently.

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.

3 sausage links
3 eggs
1/2 Potato
1/4 Cup shredded cheese
3 tablespoon milk

Dice sausage links and cook until done, setting aside drippings. Dice the potato into small hash size pieces, cook in drippings until done (not crispy)and drain.
Beat eggs and milk and add to potato.Cook to a soft scramble, add cheese and sausage. Cook until cheese is melted.

Serve with cold milk and toast.

Serves one.

1 1/2 lb Ground beef
3/4 C. Quick oats
1 Eggs
1/4 tsp. Dry mustard
1/4 C. Bell pepper
1 pk Onion soup mix
3/4 tsp. Salt
1/8 tsp. Marjoram

Mix all ingredients and put in casserole pan. Place in dutch oven.

Bake 1 hour, covered.

1/4 lb Lean ground beef
1 lg Onion, sliced wafer-thin
4 Carrots, sliced wafer-thin
2 Potatoes, halved, sliced wafer-thin
3 Ribs celery, sliced wafer-thin
1 C. Boiling water
2 tsp. Beef extract OR bouillon
2 Bay leaves
1/4 tsp. Dried thyme
Salt OR garlic salt
Pepper
1/4 C. Dry red wine OR tomato juice
2 Tblsp. All purpose flour

Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water or broth and extract or bouillon. Add remaining veggies, seasonings.

2 C. Non-dairy coffee creamer
1 1/2 C. Carnation hot cocoa mix
1 1/2 C. Instant coffee (reg or dec)
1 1/2 C. Sugar
1 ts Ground cinnamon
1/2 ts Ground nutmeg

Combine all ingredients in a large bowl, stirring well. Store in an airtight container.

To make 1 cup; spoon 2 tablespoons plus 1 teaspoon of mix in a coffee mug.

Add 1 cup boiling water, stir until well blended.

4 C. Shredded Dried Hash Brown Potatoes
2 pk Onion Soup Mix
1 1/2 lb Ground Meat Or Sausage
Assorted Seasonings To Taste
1 lg Pot With A Lid
1 lg Spoon
6 C. Water

Brown the meat in the bottom of the pan. Break up the meat as it cooks assuring that all the pink (raw) meat is cooked. Add the water and soup mix stiring to mix. Heat to boiling and simmer a few minutes. Add the dry potatoes and stir to mix.

Cover the pot and move to the edge of the fire for about 10 minutes to allow the potatoes to swell up with thewater.

1 to 1 1/2 lb ground beef
4 16-inch squares aluminum foil
4 Carrots; sliced
1 can Potatoes; 16oz, sliced
2 small Green bell peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Salt & pepper to taste

Separate meat into 4 portions.

Place each in the center of a square of foil. Top with equal portions of chopped carrots, potatoes and peppers. Season with dehydrated onions, Worcestershire sauce, salt and pepper to taste. Seal foil, checking for leaks.

Place on hot coals for 10 to 15 minutes per side.

Makes 4 servings.

6 Baking potatoes
1 Onion; chopped
4 oz Green chiles
4 oz Black olives; chopped
1/4 tsp. Garlic powder
1/2 tsp. Lemon pepper
Aluminum foil
Scrub and chop baking potatoes into pieces, but do not peel.

Prepare 6-8 square pieces of heavy-duty aluminum foil, one piece per serving.

Place equal portions of the ingredients on each foil square. Fold the foil in a drug-store type fold, sealing ends.

Place on barbecue grill for about 45-55 minutes. If you can safely take along margarine, you might want to add a teaspoon or so to each packet before grilling.

1 1/2 lb Ground beef
1 pk Pizza mix (complete with sauce)
1/2 lb Cheese; grated
Olives; sliced

Brown beef in open skillet and set aside to remain warm. Mix pizza dough as directed and divide into 8 equal portions. Form these portions into crust pieces about the size of doughnuts but of size enough to allow placing all 8 crusts into two Dutch ovens.

Place the ground beef and cheese on the crusts; pour tomato sauce from pizza mix on each crust;
then add sliced olives on top.

Bake as directed, or about 25 to 30 minutes.

Serves 8.

1 sm Green pepper; chopped
1/2 sm Red pepper; chopped
10 Mushrooms; chopped
4 lg Chicken breasts
1 can Pineapple slices (8oz)
Non-stick cooking spray *or* 1 tsp butter
Garlic powder, salt and/or pepper to taste
4 Squares heavy duty foil (16x16 inches)

Divide the bell peppers and mushrooms into 4 equal parts. Coat a small area in the center of the foil with cooking spray or a small amount of butter. Place a portion of peppers and mushrooms on the greased area of the foil.

Top with a chicken breast and a pineapple slice.
Season with garlic powder, salt and pepper to your taste.

1 Banana
Mini marshmallows
Chocolate chips
Raisins (optional

Partially peel banana. Cut wedge-shaped section in banana. Remove wedge.
Place in hollow: marshmallows, chocolate, and raisins. Cover mixture with banana peel and wrap in foil.

Place in for about 5 minutes, until chocolate and marshmallows are melted.

1 ea Box fudge brownie mix
1 1/2 C. Shredded Coconut
1 1/2 C.Chopped, Candied cherries
2 Tbsp. Cherry flavoring oil
1 C. Chopped walnuts
Powdered Sugar
Shortening

Follow brownie mix directions/recipe on box. Add coconut, 3/4 C walnuts, flavoring oil and cherries.
Blend well!
Pour batter into greased Dutch Oven or covered baking pan. Add coals 5 on top 7 under (350)
Bake.

Its done when a knife comes out clean.Top with remaining walnuts and sprinkle with the powdered sugar.

Let cool. Cut into squares.

2 C. Jiffy Baking mix
2/3 C. Water

Mix well and knead. If too soft, add a little more mix for a dry handling dough. Put flour on aluminum foil and pat dough to about 1/2 inch thickness. Cut into biscuits.
Bake at moderate heat 15-20 minutes, or until biscuits are lightly browned on top.
Remove from heat and serve hot.

1 Can Sliced peaches, large
1 Can Fruit cocktail, large
1 Can Crushed pineapple, small
1/2 Can Instant tapioca
1/4 lb Margarine
1 C. Brown sugar
1 pk Cake mix

In 12 inch foil lined Dutch Oven, combine fruit and tapioca. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over cake mix. Dab butter all over top of brown sugar.
Place lid on oven. Bake 45 minutes to 1 hour.
Use 6 to 8 coals on the bottom and 14 to 16 on the top.

Cake is done when top is brown and cake has absorbed juices and is no longer dry.

1/3 C Salt
1 Tblsp. Paprika
1 Tblsp. Garlic Powder
2 tsp. Onion Powder
1/2 tsp. Cayenne or substitute Curry
1/2 tsp. Pepper

Mix well and store in a double zip-lock bag or a good screw-top container.

1 Brick or flat rock
1 Corrugated cardboard box
3 Coat hangers
1 pk Aluminum foil, heavy-duty
1 Metal pie pan,
Old 4 Charcoal briquettes, lit

Cover the inside and outside of the box completely with 3 or 4 layers of aluminum foil, including
the flaps. Lay box on level ground so that the opening opens oven-style (front-door style is OK,
too).
Straighten the coat hangers, then run them through the sides of the box about 2/3 of the way up
from the bottom to form a rack.

2 Tbsp. Butter or margarine
1 C. Packaged biscuit mix
1/3 C. Evaporated milk, undiluted
1 Tbsp. Prepared cinnamon-sugar

Make Coffeecake:
Cut butter into tiny pieces over biscuit mix in medium bowl. Toss lightly with fork until butter is coated. Make a well in center.
Pour in milk and cinnamon-sugar, stirring with fork just until mixture is moistened.
Turn dough into a lightly greased and floured 8-inch shiny, heavy skillet.

1 lb Pasta -- any kind
1 pk Spaghetti sauce mix
1 can Tomato paste
1 lb Lean hamburger -- ground turkey or Italian sausage

Heat water to a boil in a large pot. In a smaller pot cook the meat and add the sauce mix, water, and tomato paste according to the instructions on the sauce package. Cook the pasta in the water for 8-10 minutes.
Place the lid on the pot and with gloves or pot holders drain the water from the pasta through the crack between the lid and the pot.

Putting the pot on a stump or log and letting the stump or log hold the weight of the pot helps.

8 oz. pizza or spaghetti sauce
1 lb Wheat bread
1/4 lb Mozzarella cheese
Pepperoni

Using the pie iron, take two slices of bread, put 1 1/2 tablespoons pizza sauce on one slice of bread.

Top with Mozzarella cheese and sliced pepperoni. Place other side of bread on top and butter outer sides of bread.
Put sandwich into pie iron and place in coals of fire.

Cook until bread is toasted.

5 1/2 lb Beef roast
5 1/2 lb Pork roast
4 Or 5 chickens; 2-1/2 to 3 lbs each
20 lb Potatoes
1 gallon Whole tomatoes plus 2 reg cans tomatoes
5 lb Onions; or 6 lbs
1 Gallon Whole corn plus 2 reg cans corn
64 oz Ketchup
2 Bottles cocktail sauce
Salt and pepper to taste

Boil beef and pork roast.
Remove excess fat from chickens and boil these. (leave skin on.) While meat is boiling, cut 20 lbs potatoes into 1/2 -3/4-inch squares. Cut tomatoes into 1/8's (or dice as you like.) Cut onions into med size squares. (dice.)

12 Potatoes, partially cooked
12 Carrots or other vegetable
3 lb Ground beef
Salt and pepper to taste

For single servings:
Cut one potato into small pieces. Cut carrot into sticks. Make a patty of 1/4 lb.
ground beef (3/4 inches thick). Place all ingredients side by side on a piece of foil. Season to taste,
wrap in foil and put packet into embers or onto grill.

Cook 10 to 20 minutes.

Other combination's:
Ham, pineapple and sweet potato;
Chicken legs,
Onion and potato;
Hot dogs and onions;
Hot dogs with cheese and bacon;
Hot dogs with apples and cheese.

1 can Corned Beef Or 2 Cans Tuna Or Similar Meat
2 Boxes Au Gratin Potatoes
6 C. Water
1/2 C. Dry Milk Powder
1/4 C. Margarine Or Oil
1 medium Pot For Heating Water
1 large Pot For Potatoes
1 Stirring Spoon

Put the corned beef or tuna on the bottom of the pan.

Open the potato packages and layer the potatoes on top of the meat. Sprinkle the cheese powder over the potatoes.