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 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.

1/4 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.

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.

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.

2 lb Hamburger
1 Can stewed tomatoes
1 Can corn
8 oz Elbow macaroni
1/2 C. Chopped onions
1 C. Water
1/4 lb Longhorn cheddar cheese

Brown beef in dutch oven, kettle, or skillet. Drain. Stir in tomatoes, corn, macaroni, and water. Cook until done.

Just before serving add cheese.

3/4 C. Buckwheat Flour
3/4 C. Flour, All-Purpose
1/2 tsp. Salt
1/3 C Dried Whole Egg
1/2 C. Nonfat Dry Milk
1 1/2 tsp. Baking Powder
4 Tbsp. Margarine
1 1/2 C. Water

Mix all ingredients, except margarine, with water to make a creamy batter.

Melt margarine and add gradually to batter while stirring.

Makes about 30-40 2-inch pancakes.

1/2 C. margarine
1/2 C. peanut butter
1 C. sugar
1 C. brown sugar
2 eggs
1/4 C. milk
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 C. oatmeal
1/2 C. chocolate chips
1/2 C. raisins
Walnuts

Beat margarine, peanut butter, and sugars until creamy. Blend in eggs, milk and vanilla.
Mix in all the rest.
Drop by spoonfuls (make small) on cookie sheet.
Bake at 350 degrees for approximately 14 minutes.
Remove before they turn brown, underbake them.

2 qts. popped corn
1 C. salted peanuts
1 C. raisins
1 C. flaked coconut
1 C. sunflower nuts
Salt if desired

Mix all ingredients and store in tightly covered container.

8 (4 to 5 ounce each) bone-in, skinless chicken thighs
1 (1.1 ounce) pkg chipotle marinade mix
2 tbsp olive oil
1 cup chipotle barbecue sauce or other barbecue sauce
1 avocado, pitted, peeled, chopped
3 tbsp fresh lime juice
1/8 tsp cayenne pepper
8 Bakery hamburger buns

Place chicken in a large plastic resealable bag. In a small bowl combine marinade mix and oil. Pour over chicken; seal bag and turn to coat.
Refrigerate 30 mins or up to 24 hrs.Coat grill rack with nonstick cooking spray.
Preheat grill to medium (300°F to 350°F).

1 large clove garlic, finely chopped
1 tbsp Worcestershire sauce
1/4 tsp cayenne pepper
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
1 pound lean ground beef
1/4 cup spicy brown mustard
1/2 cup plus 2 tbsp beer, preferably lager or ale, divided
1 tsp brown sugar
4 slices pepper Jack cheese
4 whole wheat hamburger buns, split
Lettuce leaves, tomato slices and onion slices, for garnish

Combine garlic, Worcestershire, cayenne pepper, 1/4 teaspoon salt, pepper and ground beef in a large bowl.
Form into 4 patties.
If desired, cover and refrigerate up to 4 hrs.

1 lb new red potatoes
1/2 cup sliced radishes (optional)

Dressing:
3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayo
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)

Scrub potatoes & cube. Place in medium saucepan and cover with water.
Bring to a boil. Cover reduce heat and simmer 12 mins or until potatoes are done. Drain.
Mix dressing ingredients and combine hot potatoes, dressing and radishes.
Serve hot or cold.

Servings: 6

1/4 cup Italian seasoned bread crumbs
1/4 cup freshly-grated Parmesan cheese
4 pork loin or rib chops (1-inch thick)

Preheat barbecue grill. In a shallow pie plate, combine bread crumbs and
Parmesan cheese; coat pork chops with the crumb mixture.

Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and
cook 25 to 35 minutes or until the internal temperature reaches 155°F on a meat
thermometer; turn after 15 minutes.

Remove from grill and transfer onto a serving platter.

Makes 4 servings.
　

1 package (14 ounces) smoked turkey kielbasa, sliced
2 large potatoes, cut into wedges
1 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
1 medium onion, chopped
4 teaspoons lemon juice
4 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt

Divide the kielbasa, potatoes, peppers and onion among four double thicknesses of heavy-duty foil (about 18 in. x 12 in.).
Drizzle with lemon juice and oil; sprinkle with garlic powder, pepper and salt.
Fold foil around kielbasa mixture and seal tightly.

"Burger" Bites

24 small frozen fully-cooked meatballs (about 1 lb.)
24 drained canned pineapple chunks (about 1/2 of 20-oz. can)
1 large red pepper, cut into 24 pieces

Cook barbecue sauce and jelly in large skillet on medium heat 2 min. or until jelly is melted and mixture is well blended, stirring frequently.

Add meatballs; cook 10 min. or until heated through, stirring occasionally.

Thread 1 meatball onto each of 24 wooden skewers or toothpicks alternately with 1 each pineapple chunk and red pepper piece.

Kraft Kitchens Tips

6 sheets heavy duty aluminum foil (10x12 -inch)
1 (12 ounce) package prepared sponge cake shells
cooking spray

1 (20 ounce) can crushed pineapple, drained, juice reserved
2 tablespoons brown sugar, divided
1/3 cup chopped pecans, divided
18 maraschino cherries

Directions:

3 lb. small red potatoes (about 9), quartered
1/2 cup water
1/2 cup MIRACLE WHIP Dressing
1/4 cup KRAFT Ranch Dressing
6 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT Shredded Cheddar Cheese
4 green onions, thinly sliced

Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.

Refrigerate 1 hour or until completely cooled.

Mix dressings. Add to potatoes with remaining ingredients; mix lightly.

Variation

1 can (8 ounces) sliced pineapple
3/4 cup teriyaki sauce
1 pound ground beef
1 large sweet onion, sliced
1 tablespoon butter
4 lettuce leaves
4 sesame seed or onion buns, split and toasted
4 slices Swiss cheese
4 bacon strips, cooked

Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple; toss to coat and set aside.
Shape beef into four patties; place in an 8-in. square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
3 to 4 medium potatoes, peeled and sliced
1 cup thinly sliced carrots
1 medium green pepper, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Grill chicken, covered, over medium heat for 3 minutes on each side.

Ingredients:

1 box dry brownie mix (about 19oz.)
eggs, water, and oil as required for mix
1/2 cup chocolate syrup
1 cup chocolate chips

Instructions:
Pour brownie mix into dutch oven.
Add eggs, water, and oil as directed on package.
Mix in chocolate syrup and chips.
Place on 10 briquettes of coals with 18 briquettes on lid.
Check at 15 minutes, then every 5 minutes for doneness.
Stick in a whittled toothpick - if it comes out clean, it's done.

Serves about 8, but you might want to just eat right out of the cooled dutch oven.

4 apples
2 yams
2 sweet potatoes
1 1/2 tsp nutmeg
3 tsp cinnamon
1/4 tsp salt
1/4 Tbsp vegetable oil
2 cups apple cider

Notes:
side dish

Instructions:
Peel apples, yams, and potatoes and cut into 1/4 inch slices. Mix them together.
Mix nutmeg, cinnamon, and salt into cider.
Pour oil and 1 cup of cider into D.O. preheated to 325 degrees.
Put 1/4 of apple/yam/potato mixture in D.O.
Pour 1/4 cup of cider on top.
Repeat with 3 more layers.
Cook 50 minutes.

http://www.boyscouttrail.com/content/recipe/yams_apples_potatoes-1231.asp
Serves 8 scouts.

1 lb fish fillets

2 tbsp margarine
1/4 cup lemon juice
1 tbsp chopped parsley
1/4 tsp paprika
1 sliced onion
salt
pepper
heavy duty aluminum foil

Place each piece of fish onto a piece of heavy duty aluminum foil.
In a saucepan, melt margarine. Add lemon juice, parsley, salt and pepper. Stir well.
Pour this mixture over the fish. Sprinkle with paprika and top with onion slices. Fold foil loosely and seal tightly.
Grill for 5-7 minutes per side.
Fish should flake easily when done.
http://www.lovetheoutdoors.com/camping/Main_Dish_Recipes.htm

Ground beef
Potatoes
Onions
Carrots
Butter
Dry onion soup mix
Heavy Duty Aluminum Foil

Use a square of heavy duty aluminum foil for each "pie".
For each "pie" put one hamburger, thinly sliced potatoes, sliced onions, sliced carrots, a tablespoon of butter & some dry onion soup mix.
Wrap up your "pie" and place in the coals.
Cook for 30 to 45 minutes or until done

1/4 lbs Ground beef*
1 Carrot, sliced*
1 Potatoes, sliced*
Small onion, diced*
Seasonings
Butte
Heavy duty aluminum foil

Layer all ingredients in the center of a piece of aluminum foil. Season to taste. Top with butter. Fold foil and secure tightly. Leave room for expansion.
Place packet on hot coals for approx. 20-30 minutes.
Turn and rotate often.
**Be Creative -- Use various meats, vegetables, seasonings and sauces etc.

http://www.lovetheoutdoors.com/camping/Main_Dish_Recipes.htm

1 bag shredded hash browns
6 eggs
1 lb sausage or ham, cooked
1 chopped medium onion
2 cups shredded sharp cheese
seasoning salt and pepper
Butter
peppers (optional)

Take an aluminum foil cooking bag and spray with Pam. Sprinkle with seasoning salt and put some butter in the foil bag. Open the hash browns. Beat the eggs and chop the onions and peppers. Pour all ingredients into the bag of hash browns. Mix by squeezing the bag.