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Goulash

Zip-loc bag #1: 12 oz. noodles
Zip-loc bag #2: 1 pkg. sour cream mix
1/4 tsp. salt
1/4 tsp. garlic powder and a dash of pepper
4 tbsp. bell pepper flakes
2 tbsp. celery flakes
1 tbsp. paprika
Cut up beef stick, hot dogs, ham, or small can of roast beef is a good addition but the flavors are good without any extra meat. In camp: Plunge noodles into 2 qts. boiling water. Cook until done. Pour off most of the water and add the meat, simmer covered 5-10 minutes, until thoroughly heated. Stir often to prevent sticking. Barbara B. Sharpe

Basic Spaghetti

2 1/2 cups water
dash of salt
1 cup spaghetti pasta
2 envelopes tomato soup mix
1 envelope spaghetti sauce mix
Bring water to a boil. Add pasta, cook until almost done. Stir occasionally. Add soup and seasoning mixes. Stir well to break up lumps. Simmer for 5 minutes or until pasta is done and sauce is well mixed. Stir often to prevent sticking. Canned meat may be added for variety. Bon appetite! Barbara B. Sharpe

Campfire Chicken

• Split chicken breast
• Red potatoes (cut in half)
• Carrots (cut in half)
• Onion (cut in half)
• Plum tomato (cut in half)

Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings (I use some balsamic dressing mix). Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great - it's a I full meal but no pots or dishes to wash. Great for camping.

Contributed by Barbara Dunning

Campfire Hobos

• 1 lb. hamburger
• Carrots
• Cubed potatoes
• Onion
• Seasonings
• Butter

Spray aluminum foil with nonstick spray then layer the ingredients above in any order. Cut the onion in quarters so they can be removed before eating if you do not like cooked onions. Wrap up the aluminum foil, throw on the camp fire and cook until the potatoes are tender.

Chili-Corn Casserole

• 1-15 oz. can Trader Joe's vegetarian chili
• 1-15 oz. can corn kernels
• 6 oz. sharp cheddar cheese

Mix corn and chili in skillet and cook until bubbling. Sprinkle cheese over mixture. Serve hot. (Very tasty with pickled jalapenos.)

Contributed by Joe Crosswhite

Grilled Marinated Flank Steak

Ingredients:

• Flank Steaks (1-2 lbs feeds 2-3 people)
• 1 cup soy sauce
• 4 garlic cloves
• 1 cup olive oil
• 1/2 cup vinegar
• 2 Tbls. sugar
• 2 Tbls. honey
• Pinches of salt and pepper
• 1/2 tsp. each of thyme, parsley, oregano
• Hot sauce (optional to taste)

Crush garlic cloves then combine in coverable bowl with other ingredients. Place flank steak into marinade and cover bowl.

Grill and slice thinly. Serve with mushrooms, peppers (red, yellow or green), onions that have been steamed in tin foil on the grill with olive oil, salt and pepper.

Condiments include hot sauce and/or homemade BBQ sauce.

Grilled Salmon

Ingredients:

• 1 1/2 lbs. salmon
• 1/2 soy sauce
• 1/2 cup olive oil
• 4 cloves chopped garlic

Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a taste bud treat. Use the same ingredients and marinate some of your favorite veggie's and cook them over the fire for a wonderful side to go with the salmon.

Steak Fajitas

Ingredients:

• 4 tbsp. extra-virgin olive oil
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 4 garlic cloves, crushed
• Juice of one lime
• 1 lb. skirt or flank steak, sliced
• 2 peppers, cut into 2-in. pieces
• 1 red onion, cut into wedges
• Flour tortillas

At Home: Combine olive oil, cumin, chili powder, garlic, lime juice, salt and pepper. Use this to marinate steak and vegetables separately in sealable plastic bags. Chill. (You may want to freeze the steak and pack it frozen).
At Camp: Thaw steak, if necessary. Heat grill. Thread meat, peppers, and onions onto skewers, alternating as you go. Grill skewers, turning them frequently, for 5 to 8 minutes. Serve with tortillas and desired toppings. Serves 4.

Kettle Dogs

Best when cooked in a kettle suspended on a tripod over a campfire....

• 8-10 Hot Dogs
• 1-12oz can Chili Beans
• 1 pkg Chili Seasonings
• 1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can find is best)
• Water

Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can't stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 - 2 hours.

Contributed by Edward Sutton

Fire-Me-Up Sandwich

• Bread
• Butter
• Sliced Meat (ham, chicken, beef, turkey, etc...)
• Shredded Cheese (Colby, Swiss, etc....)
• Sliced Hot Peppers - Your Choice - HOW BRAVE ARE YOU!
• Ranch Dressing (ketchup & mustard is ok...)
• Foil

Cut a section of foil big enough to wrap your sandwich completely. Place the dull side of the foil up. Butter 1 slice of bread and place the butter side down on the foil. Layer your meat on the slice of bread. Place the sliced hot peppers on top of the meat. Sprinkle the cheese over the peppers. Butter the other slice of bread and place the slice butter side up on the sandwich. Wrap the sandwich in the foil making sure that you seal it all up. Lightly press the sandwich in the foil (optional, don't know why I do this, I just do). Place on hot coals for approx. 3-4 mins. each side depending on how hot your coals really are. Once done, unwrap sandwich and enjoy. I usually will dip mine in Ranch dressing.

*note - pre-packaged sliced meats that you find in the lunchmeat case at the supermarket work real well. Pre-packaged shredded cheeses also work well.

Contributed by Edward Sutton

Kettle Ham & Potatoes

Best when cooked over an open fire in a kettle hanging on a tripod

• 1lb Picnic Ham (chunked) - (turkey ham is ok, but not as good)
• 6 Potatoes (4 chunked - 2 mashed)
• 1 Onion (chunked)
• 2 Stalks Celery (chunked)
• Milk
• Water
• Salt
• Pepper
• Garlic Powder

You have 4 choices to start with......
1) Substitute canned whole potatoes for fresh
2) Pre-boil the potatoes at home before going camping
3) Use a regular camp stove to boil the potatoes
4) Have a hot enough fire going to boil the potatoes in the kettle (this is the one I usually do, but I'm really into the outdoor cooking thing....)

Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.

* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.

Contributed by Edward Sutton

Campfire Pizza

This is similar to the Fire-Me-Up Sandwich, except it's pizza.....

• Bread
• Butter
• 1 Can Pizza Sauce
• Pepperoni (sliced) - (or whatever toppings you like on your pizzas)
• 1 pkg Shredded Pizza Cheese
• Foil

Cut a section of foil big enough to wrap your pizza. Place foil dull side up. Butter one side of a slice of bread and place it butter side down. Spread pizza sauce on bread. Add pepperoni (or whatever). Add pizza cheese. Butter one side of a slice of bread and place it butter side up on your pizza. Wrap your pizza in the foil and place on hot coals for approx 3-4 mins per side depending on how hot your coals really are. Unwrap and eat. Remember that the inside will be hot and you could burn your mouth. I recommend that before eating, you cut the pizza in half.

Contributed by Edward Sutton

Barbeque pork spare ribs

Barbeque pork spare ribs with charcoal grill and Dutch oven for melt in your mouth backyard or campground dinner.

Needed: Charcoal grill, Deep 12" Dutch oven, most of an afternoon, and 6-8 hungry folks.

preparation time: 1/2 hour
cook time: 4 hours
total time: 4-1/2 hours

• 3 slabs of pork ribs
• 1 pint of BBQ sauce
• vegetable oil
• black pepper

Prepare charcoal grill for ash white hot coals and maximum grill height for slow browning. While coals are burning down, split slab ribs into individual rib pieces and swab with cooking oil. Pepper liberally and then brown on both sides. Do not pre-boil ribs. Prepare deep 12" Dutch oven by placing an inverted pie pan or other spacer into oven bottom. This prevents ribs on the bottom from sticking and burning. Place Dutch oven on the charcoal grill and add the browned ribs. Slow cook ribs covered, about 2-3 hours or until meat begins to fall off bone. You may line oven with aluminum foil to ease clean up chores. Add briquettes to the fire as necessary. When the pot is half full of ribs I add BBQ sauce to those on the bottom only. Continue loading the oven with the browned ribs. This step is optional as well as adjustable since some folks prefer to add sauce after cooking. The steaming sauce flavors the bottom ribs thoroughly and the top ribs somewhat less.

Contributed by: Cliff Thirtyacre

Crazy Dad's Deluxe

This meal has a really nice aroma so it should be prepared over an open campfire using a tripod and kettle. Can also be prepared on a stove with a saucepan.

• 3/4 lb Cooked Ground Beef
• 3/4 lb Cooked Ground Pork Sausage
• 1/8 cup Chopped Broccoli
• 1/8 cup Chopped Onion
• 1/8 cup Chopped Green Pepper
• 1/8 cup Chopped Celery
• 1/8 cup Chopped Mushroom
• 1/2 cup Chopped Tomato
• 1/2 cup Ketchup
• 1 tbsp Mustard
• 1 tbsp Steak Sauce (A-1 or equiv.)

Mix everything together and slowly cook until the veggies are tender. The mixture can be eaten alone or can be spooned over cooked rice, cooked noodles, or even cooked sliced potatoes. Some type of bread should be served on the side as well.

Contributed by Edward Sutton

Hunter's Stew

(Also called Soldiers' Stew, Camp Stew )

• 7 Lbs. Extra lean ground beef (Or any of the following may be tried)
• Diced boneless pork chops
• Ground pork breakfast sausage
• Diced cooked ham
• Diced lamb
• Diced cooked boneless chicken breasts
• Diced cooked turkey breast
• 4 large diced potatoes
• 4 cans tomato puree
• 5 cans tomato sauce
• 1 can whole kernel corn, drained
• 1 can green beans, drained
• 1 can peas, drained
• 1 can diced carrots, drained
• 1 can lima beans, drained
• 3 large onions, diced
• 3 cloves garlic, finely diced
• 3 Tbsp vegetable oil
• 3 Tbsp Worcestershire sauce
• 3 Tbsp chili powder

Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.

Note: Good on eggs for breakfast if there is any leftover.

Contributed by Bernard Dressler

Dad's Style Hot Dogs

This recipe is for 2 hot dogs. Increase ingredients as needed for more than 2.

• 3 tbsp Chopped Green Pepper
• 2 tbsp Chopped Green Onion
• 2 tbsp Chopped Fresh Mushroom
• 1 tbsp Chopped Celery
• 1 tbsp Chopped Hot Pepper
• Zesty Italian Salad Dressing
• 2 All Beef Foot long Hot Dogs
• 2 Foot long Hot Dog Buns
• CoJack Shredded Cheese

Place heavy skillet over hot coals (or camp stove) and allow skillet to heat up. Put all the veggies except for the hot peppers in the skillet. Pour enough salad dressing to coat the veggies. Sauté' the veggies until tender. Move the veggies to one side and place the hot dogs and buns in the skillet to heat them up. Once everything is hot, place hot dog in bun and split the veggies evenly between the two dogs. Put the hot peppers on top and sprinkle with cheese.

Serve dogs with either fried sliced potatoes or chips. ENJOY!

Contributed by Edward Sutton

Basic-Mexi-Roll

• 1/2 lb Pre-Cooked Ground Beef
• 1/2 lb Pre-Cooked Ground Pork Sausage
• 12-16 oz Hot Or Mild Chunky Salsa
• 1 pkg Shredded CoJack Cheese
• 1 pkg Flour Taco Shells
• 1 pkg Aluminum Foil
• 1 can Non-Stick Cooking Spray

Cut foil into squares big enough to roll 1 mexi-roll.

Place 1 foil square dull side up and spray it with the non-stick cooking spray. Lay 1 flour taco shell on a plate. Put some beef, sausage, salsa, and cheese in on the flour taco shell. Roll the flour taco shell into a tube. Fold the 2 ends and place the shell with the seam and folds side down. Roll the foil around the shell and seal. Place it on hot coals for no more than 3-4 mins. per side (times will vary depending on how hot your coals are). Be careful when eating as the cheese will be very hot. Serve with a side of sour cream or ranch dressing.

For variation, you can add just about anything that you feel would taste good with this ... mushrooms, hot peppers, black olives, different kinds of cheeses, cut-up chicken, shrimp, etc......

Contributed by Edward Sutton

Burger Skillet Surprise

• 1 lb Ground Beef
• 1 Onion (chopped)
• 1 c Spaghetti Noodles (broken into small pieces)
• 2 c Tomato (chopped)
• 8 oz Tomato Sauce (canned works well)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Oregano
• 1/2 tsp Basil

Over hot coals, brown the meat and onion together. Drain some of the fat off once the meat is brown. Add everything else to the skillet. Slowly cook for at least 45 mins. before serving. I like to raise the skillet to just above the hot coals to prevent burning. 2 sticks of about the same size works really well.

For those of you who like to have a fuller meal, try spooning this over cooked sliced potatoes, cooked rice, toast, etc...

Contributed by Edward Sutton

Garden Spaghetti

• 3/4 lb Celery (stripped very very thin lengthwise*)
• 1/4 lb Carrot (stripped very very thin lengthwise*)
• 16 oz Italian Style Tomato Sauce (canned works well)
• 2 c Tomatoes (chopped)
• 1/8 c Green Pepper (chopped)
• 1/8 c Green Onions (chopped)
• 1/8 c Cucumber (chopped)
• 1/8 c Broccoli (chopped)
• 1/8 c Red Radishes (chopped)
• 1 pkg Spaghetti Sauce Mix
• Olive Oil

In a kettle, bring enough water to a boil to cover the celery and carrots. Boil the celery and carrots until tender (just like you would do with regular spaghetti noodles). While the celery and carrots are boiling, you can prepare the sauce. Place the green pepper, green onion, cucumber, broccoli, and red radish in a skillet. Coat them with olive oil and place over hot coals. Cook them until tender. Add the chopped tomatoes, tomato sauce, and spaghetti mix to the skillet and continue to cook. When everything is done, drain the water off of the celery and carrots. Mix the celery and carrots into the sauce and serve with a simple lettuce salad and bread on the side.

* The celery and carrots should be stripped as thin as possible as the thickness of the strips will determine how long they take to cook ... i.e. thinner cooks faster.

An alternative to stripping the celery and carrots: a person could also thinly slice them in a food processor (ahead of time if camping). It is much easier to do it that way, but you don't get the "noodle" look.

Contributed by Edward Sutton

Simple Fried Smelt

• 2 lb Smelt (cleaned)
• 2 Eggs (lightly beaten)
• 2 tbsp Butter
• 1/2 c Dried Bread Crumbs
• 2 tbsp Water
• 1/2 c Flour
• 1 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 c Oil (approx. for frying - may use any type of oil)

Combine the flour, salt, and black pepper in a bowl and set aside. Mix the eggs and water in another bowl and set aside. Place bread crumbs in a bowl and set aside. Dip each smelt first in the flour mixture, then in the egg mixture, and finally into the bread crumbs. Place the breaded smelt on a rack for 15 mins. to dry. Place a heavy skillet on very hot coals. Melt the butter in the skillet and add enough oil to fry the smelt in. Fry the smelt, a few at a time, for approx. 2 mins. per side (times will vary according to how hot the coals are - make sure the fish is fully cooked before serving!). Drain on paper towels. Serve with some type of sauce on the side (i.e. cocktail sauce, tartar sauce, honey mustard, BBQ sauce, etc...)

Contributed by Edward Sutton

Hot Chicken Deluxe

• 2 c Cooked Chicken (diced or shredded - white meat works best)
• 1 tbsp Onion (finely chopped or grated)
• 2 c Celery (diced)
• 2 tbsp Lemon Juice
• 1/2 c Almonds (sliced or chopped)
• 1/2 c Cheddar Cheese (grated)
• 1/2 c Croutons (plain or seasoned - your choice)
• 1 c Mayonnaise (salad dressing may be substituted)
• 1/2 tsp Salt
• 1/8 tsp Black Pepper
• Olive Oil

Place heavy saucepan on hot coals. Coat onion, celery, and almonds with olive oil and sauté' (cook until tender). Drain off excess olive oil. Add the chicken, lemon juice, mayonnaise, salt, and black pepper to the saucepan. Raise the saucepan just above the coals using 2 sticks of similar size. Cook until until hot (approx. 10 mins.). Place the croutons on top of the mixture. Place the cheddar cheese on top of the croutons allowing the cheese to melt before removing from the coals (approx 5 mins.).

Contributed by Edward Sutton

Fresh Fried Trout

• 2 lb Fresh Trout (without heads, tails, and fins)
• 2 c Milk
• 1/4 c Flour
• 1/2 c Butter
• 2 tbsp Lemon Juice
• 2 tbsp Chopped Parsley
• Lemon Wedges
• Salt
• Black Pepper

Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily when done - approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side.

* This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!

Contributed by Edward Sutton

Beef Stew

• 1 package stew meat
• 4 large potatoes, peeled and cut up
• 6 carrots, sliced
• 1 onion, chopped
• 1 can cream of chicken soup
• 2 cans tomato soup
• 1 can tomato sauce
• 1 package onion soup mix
• salt and pepper to taste
• water

Put all ingredients in a 12" Dutch oven. Add enough water to reach desired thickness. This can be done while cooking. Cook for at least 4 hours over enough coals to equal 350 degrees. This also works great at home in a crock pot.

Contributed by Polly Bringhurst

SIDE DISHES

MaraviaDirty Rice

This easy to make tasty dish can be part of a larger meal, or can be beefed up with small chunks of cooked beef, chicken or sausage to make a one Dutch meal -- a variation of jambalaya. More or less of any of the many Cajun seasonings now available at your local grocery store will take you as far into the flavors of Louisiana Cajun country as your local taste buds dare to take you.

Chop 2 onions, 1 green bell pepper, 1 red bell pepper, 1/2 bunch of celery. Cook 8 pieces of bacon in bottom of Dutch till crisp. Remove Bacon. Sauté veggies in bacon grease, add cooking oil as needed. Stir in 6 cans beef consume. 3 cans rice. 1 Lg can mushrooms. Cook 40 minutes, till rice is done. Sprinkle crumbled up bacon on top.

Contributed by Maravia Raft Company

Potato Delight

Fold aluminum foil to make a pocket to hold ingredients. Chop potato in 1-inch chunks, add tablespoon of butter and cook closed over hot coals for about 10 min. Open pockets and add vegetables, ( I use mushrooms and onions). add teaspoon butter and salt and pepper. Cook for about 5 more minutes with the pocket closed back up. Let cool for short time and enjoy!

Ranch Style Dutch Oven Potatoes

Ingredients:

• 30-35 golf-ball sized new red potatoes
• 1 medium onion
• 1/2 stick butter
• 1 pkg. dry ranch dip mix

Spray Dutch Oven with Pam spray. Wash potatoes, do not peel, cut in half and place in bottom of Dutch oven. Chop onion and place on top of potatoes. Place chunks of butter on top of potatoes and onions. Sprinkle Ranch dip mix over all.

Bake 30-45 minutes.

Any kind of potatoes can be used. If using regular sized potatoes they should be cut into medium sized chunks. Baby carrots can also be added if desired.

Super Picnic Salad

• 4 Strips Cooked Bacon (Chopped)
• 6 Large Boiled Potatoes With Skin Left On (Cubed)
• 2 Large Hardboiled Eggs (Chopped)
• 2 Green Onions (Chopped)
• 1/2 Green Pepper (Chopped)
• 1 tsp Prepared Horseradish (Not The Creamy Style)
• 1 tsp Honey Mustard (Yellow Mustard Is OK Mayonnaise)
• 1 pkg Ranch Dressing Mix
• 1 cup Mayonnaise or Salad Dressing
• Salt - Pepper - Garlic Powder

Mix mayo, mustard, horseradish, and dressing mix together and set it aside. Mix bacon, potatoes, eggs, green onions, and green peppers together taking care to not turn the potatoes into mashed potatoes (it does happen sometimes, but it still tastes good so don't throw it out if this occurs). Carefully mix the mayo mixture into the potato mixture. Add salt, pepper, and garlic powder to taste. Place it in the fridge to chill. Best served on a bed of lettuce with a slice of tomato on the side.

Contributed by Edward Sutton

Dilled Potatoes

• One Lg jar of peeled white potatoes (drained)
  OR
  20 golf ball size potatoes (cleaned & unpeeled & pre-boiled)
• 1 - 2 t garlic powder
• 1 - 2 t salt & pepper
• 1/2 stick butter
• small bunch of fresh dill
  OR
  2 T dried dill
• 1 small sliced onion (optional)
• 2 ice cubes (optional)

Make a foil pocket. Add all ingredients. Cook oven campfire or on a grill for 20-25 minutes. These are sooo easy and everyone enjoys them

Contributed by Tracy McNeely

SOUPS

Clam Chowder

1 pkg. Knorr "Swiss Leek" soup mix
2/3 cup instant potatoes
2/3 cup powdered milk
5 cups water
6 oz. can chopped or minced clams, including juice
Mix all ingredients and bring to a boil. Simmer for 5 minutes or until done. Bacon sprinkled on top is a nice flavor addition.

Contributed by: Barbara B. Sharpe

Open Kettle Stew

This works best if you have a tripod and a medium kettle to hang over the campfire (can also be prepared on a standard camping stove as well using a standard saucepan).

• 1 To 1 1/2lb Stew Beef (cubed)
• 3 Potatoes (chunked)
• 3 Carrots (chunked)
• 1 Onion (chunked)
• 3 Celery Stalks (chunked)
• 2 Tomatoes (chunked)
• 1 Green Pepper (chunked)
• 1 Yellow Pepper (chunked) - (may substitute colored pepper with green pepper)
• 1 Red Pepper (chunked) - (may substitute colored pepper with green pepper)
• 4-6 Mushrooms (chunked)
• Turnip Greens (chopped)- Between 1/2 To A Full Handful (optional)
• Water
• Seasoning (salt, pepper, garlic powder, etc...)

Place stew beef in kettle and cover with just enough water to cook the beef (too much water at this time will increase the amount of time it takes to cook the beef). Once the beef is is "just pink" on the inside, add all the veggies to the kettle. Add more water to the kettle (see note above about using too much water at this time). Allow everything to cook while adding your favorite seasonings (salt, pepper, garlic, and bay leaf is recommended). By adding small amounts of seasoning during the course of the final cooking process allows you to tailor it to your own tastes, plus it helps you to remember to stir the kettle from time to time. You may wish to add more water as it cooks off. I generally use as little water as possible to keep the stew thick, but it's all up to your taste. Once everything is cooked, just grab a bowl and a spoon and enjoy.

*chunked means that you don't have to chop the veggies equally as the whole effect of this stew is to taste and look homemade. Also I didn't define the size of veggies to use as this all depends on how many people you are going to feed. I usually use Med. To Lrg. sized veggies, but my wife claims I always do an overkill when I make it.

*note - This stew is meant to be cooked "all day" over an open fire. I will usually start it around 1:00pm and let it slowly cook all afternoon. Stirring it "from time to time".

Contributed by Edward Sutton

Swedish Apple Soup

• 6 Medium Sized Sour Apples
• 1 1/2 c Dried Apple Slices
• 2/3 c Granulated Sugar
• 7 c Water
• 2 tbsp Lemon Juice
• 1 1/2 tbsp Potato Flour
• Lemon Peel From 1/4 Slice Of Lemon
• 1/8 Stick Cinnamon

** This is a "make-ahead" recipe so the directions reflect this **

Wash and rinse the sour apples. Core and section the sour apples. Put 6 1/2 cups water in saucepan and bring to a boil. Add the sour apple sections, lemon peel, and cinnamon stick to the boiling water and boil until the sour apples are very tender. When tender, pass through a wire sieve (strainer) allowing only the stock to pass through. Throw out the sour apples, lemon peel, and cinnamon stick (I suggest that the boiled sour apples could be thrown out into your yard for the birds to eat - They love it!). Pour the apple stock back into a saucepan and add the surgar, dried apples, and lemon juice. Bring to a boil. Mix the potato flour and the remaining 1/2 cup of cold water together. Stir in the flour mixture to the boiling soup. Cook the soup for about 10 mins. (adding more lemon juice and sugar if needed). Place in a tightly sealed container. Let soup cool and refrigerate it until served. This soup is served cold and may be topped with whipped cream and a Swedish Rusk (Swedish toasted bread) on the side.

** This is not my recipe. A friend gave it to me to pass along **

Contributed by: Edward Sutton

These are my personal recipes.

• Chicken Cordon Bleu

1. 4 pieces of skinless boneless breast of chicken
2. 4 slices of Swiss cheese
3. 4 pieces of cooked ham
4. 1 can of cream of mushroom soup
5. 1 can of cream of chicken soup
6. 8 tooth picks

Flatten chick to desired texture. Place 1 slice of  Swiss cheese  and 1 slice of ham on 1 flattened chicken breast and roll into a tube and insert 2 tooth picks into the tube to hold in place. Repeat with the rest of the chicken. Place chicken in a skillet and brown, careful not to over cook. Once the chicken is white, add the soups and desired spices and let simmer on low to medium heat for about 10 minutes allowing to meld. Remove tooth picks and serve with soups poured over chicken.

 

This one is my favorite Christmas treat!!

• Kristy's Bake While You Sleep Cookies

Preheat oven to 350
Beat 2 egg whites (room temp.) until soft.
Add 1/4 teaspoon of cream tartar beat until hard peaks
Add 3/4C of sugar gradually to mixture, beating between each addition. 
Fold in 1/4 teaspoon of vanilla
Add 1cup chocolate chips (about ¾ of bag if adding only choc. chips)
Add 1 cup chopped nuts (optional)
Line cookie sheet(s) with foil and spoon mixture onto cookie sheet(s)
Place cookie sheet(s) in oven

Turn OFF oven and "bake" for 8 hours, don't open oven door.