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.

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.

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.

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.

1/3 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.

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.

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.

1 lb Ground beef
4 Carrots sliced
2 Potatoes cubed
1 medium Onion, sliced in 1/4" pieces
Butter

Form hamburger patties and put one patty,with individual servings of whole carrots,sliced potatoes and sliced onions, on a sheet of aluminum foil.

Brush everything with butter and sprinkle with salt and pepper.Fold foil over food and place on charcoal or open fire

Cook for an hour,turning every 15minutes.

Chicken can be substituted for the hamburger meat.

2 cups packed brown sugar
2 cups ketchup
1 cup water
1 cup cider vinegar
1 cup finely chopped onion
1 can (8 ounces) tomato sauce
1 cup corn syrup
1 cup molasses
1 can (6 ounces) tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon garlic pepper blend
1 tablespoon Liquid Smoke, optional
1 tablespoon prepared mustard
1 teaspoon onion salt
1 teaspoon celery salt

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.

Yield: about 2 quarts.