Select the ones that you like...
Ham 'n Eggs Crescent Brunch Pizza
Heat oven to 350 degrees. Seperate dough into 8 triangles. Place triangles in ungreased 12-inch pizza pan or 13X9-inch pan; press over bottom and 1/2 inch up sides to form crust. Seal perforations. Beat eggs with Italian seasoning and salt; pour into doughlined pan. Top with ham, mozzarella cheese, broccoli, mushrooms, green peppers and tomato;sprinkle with parmesan cheese.
Bake at 350 degrees for 30 to 40 minutes or until edges are set and crust golden brown. 6 to 8 servings.
From: skthom@ccmail.monsanto.com ("Sheri K. Thomasson")
Mix cornmeal, flour, baking powder, egg, milk, water, cheese and salt. Pour oil in 10" skillet. Pour in cornmeal mixture and spread to cover bottom evenly. Tightly cover pan. Cook over medium-high heat for 5 minutes. Reduce heat to low and cook 20 minutes.
Uncover pan. Spread butter over top of bread. With spatula, turn bread over so top is on bottom. Cover. Increase heat to medium-high and cook 5 minutes more.
From: EBWATERS
Howdy Steve, As you will note I have a new email address. I took the seven boys to their 2nd year Webelos Camp at Camp Sterns in MN. Great time, gee the boys are growing up since I was with them in Tiger Cubs. I have a pleasant supprise for you, A favorite pie crust recipe
One 9-inch pie crust
Sift the flour, salt, and sugar into a 9-inch pie plate. In a 1-cup measuring cup, whisk together the oil and milk and pour over the flour mixture. Using a fork, mix until completely dampened. Press the dough evenly over the bottom of the pan, then up the sides and over the rim. To use as a baked shell.
Prick the surface of the dough with a fork several times and bake in a preheated 4250 F. Oven for 12 to 15 minutes; cool and fill as desired. To use as a unbaked shell, just fill with the desired pie filling and bake according to the filling directions.
Note: If you want to use the crust for beef pot pies or with any other savory filling, just eliminate the 2 tablespoons sugar.
During the Scoutmaster Fundamental camp out I made a 3 pie Box Oven. It worked great. How about mentioning how to construct one on the Netwoods Virtual Campsite?
Look forward to hearing form you, throw another log on will
ya?
Another 1964 Eagle Scout
Jerr
From: "Jerome L. Wescott" wescott@freenet.msp.mn.us
My favourite backcountry breakfast:
Mix ingredients thoroughly in a bowl and pour contents into a baggy. When ready to eat breakfast all you have to do is dump contents from the baggy into a pot and add 2 cups boiling water. Let contents sit for two minutes, then serve.
John H. Jordan
jjordan@acsu.buffalo.eduSlice lean boneless beef (such as brisket) into 1/8" strips, trimming fat. Cut with the grain for chewy jerky or across the grain for crumbly jerky. Lay strips on oven rack (use foil or pan underneath to catch drippings). Salt to taste. Dry in oven at lowest temperature (150 degrees), leaving door slightly ajar, for 8-12 hours. Turn several times for even drying. Taste test occasionally. For more seasoned flavor, marinate cut meat overnight in the following ingredients:
Dry as above.
Vary marinade as experience and personal taste dictate... for instance, I use a little liquid smoke, One packing buddy of mine uses a little hot pepper sauce....
I got this from Bill Thomson..without the 'p' ... last known e-mail address:
wthomson@edge.ercnet.comIngredients:
Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water. Place on camp stove. Heat to simmering, stirring occasionally. While soup stuff is heating, add water (see Bisquick box instructions for qty.) to Bisquick and knead in the zip-lock bag. When soup stuff is hot, tear off a corner of the bag and squeeze out plops of Bisquick into the pot. Cover and cook for about 10 mintues on low heat.
This recipe was submitted by Steve Rohde
Take a box of frozen hash browns in a ziplock but ditch the box. Take along enough alluminum foil to hold them. Use your fovorite condiments on them and ball them up in the alluminum foil and place in the fire where you can reach it with a stick. Check every now and then to see if they are done. If you are somewhere where they don't allow fires cook as you regurly do on a camping stove.
This recipe was submitted by Grant Smith
Combine the ingredients and serve cold, or warm them. It's even better hot!
This recipe was submitted by Michelle Blank
COLLECTION of Rice Pudding Recipes
From: z@fybits.com (Z
Pegasus)
Categories: Desserts
Yield: 6 servings
Wash rice, add remaining ingredients and pour into greased baking dish. Bake in 275 degree oven 3 hours. Stir frequently during first hour. Add 1/2 cup raisins or 2 eggs during last 1/2 hour.
Categories: Desserts
Yield: 12 servings
Cook rice in 6 cups of boiling water with salt and saffron until half done, about 10 minutes. Drain. Boil the sugar with 3-3/4 cups water for one minute, stirring until sugar is dissolved. Heat butter in bottom of heavy 4 quart Dutch oven or kettle. Add the cardomen and cloves and cook over low heat 10 minutes. Add all but 1/2 cup of syrup; boil one minute. Add rice to mixture, and cook stirring gently until the butter is absorbed, about 10 minutes. Add lemon juice, raisins, nuts. Cook over fairly high heat 5 minutes. Lower heat; cook until rice is tender, stirring when necessary. If the rice is not quite tender when the syrup has been absorbed, add the remaining syrup and cook over low heat until the rice is dry and soft. Remove the mixture from the heat and let stand, covered 10 minutes. Serve warm with whipped cream. Serves 12.
Categories: Desserts, Microwave
Yield: 6 servings
In microwave proof 2 quart casserole or baking dish, mix together eggs, milk, sugar and salt. Stir in rice, raisins and vanilla. Cook uncovered on High 8 to 10 minutes. Stir every 1 to 2 minutes. Sprinkle with cinnamon or nutmeg and let stand about 30 minutes, without stirring. Serve warm or cold Serves 6 to 8.
Categories: Desserts, Rice
Yield: 4 servings
Preparation Time: 0:55 Combine all ingredients. Pour into a casserole, cover and bake at 325 degrees for 45 minutes. May be served hot or cold.
From the Mcdougall Health Supporting CookBook volume one. By Mary Mcdougall. ISBN 0-8329-0393-0 From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
Categories: Desserts
Yield: 8 servings
Using a teflon coated pan, bring the milk and the rice to a boil and then let it simmer for hr... When the rice is done and starts to thicken beat the eggs and sugar together and add to the rice... Add the remainder of the ingredients and cook for 1 to 2 min. stirring occasionally... Let set to cool, stirring occasionally... Thickens as it cools...
From the Watn Daily Times Farm & Garden and Fred Goslin on Cyberealm Bbs at (315) 786-1120
Categories: Puddings, Rice, Norwegian
Yield: 12 servings
Bring water, rice and salt to a boil and cook 7 minutes. Add milk and butter; bring to a boil. Reduce heat, cover and simmer for 1 to 1 1/4 hours. Beat eggs, sugar and vanilla and add to rice mixture. Remove from heat and add raisins.
Turn into 13 x 9 pan and sprinkle with nutmeg. Cover with plastic wrap and chill. May also be served warm.
Notably Norwegian by Louise Roalson
Categories: Desserts
Yield: 4 servings
Fat grams per serving: Approx. Cook Time: 3:00
Preheat oven to 300F. Combine rice, sugar, vanilla bean, milk, butter, nutmeg and cinnamon in large casserole dish with lid. Bake, covered 3 hours. Stir every 20 minutes for the first hour, once a hour for the next two. Stir in raisns before and at end of cooking timr and remove lid. Remove vanilla bean (if using) before serving.
Serve warm, cold or at room temperature. Garnish with sprinkle of cinnamon. Takes a LONG time to cook but wonderful.
Source: Toronto Sun
Use a large bowl. Blend wet ingredients & sugar. Add salt, milk, soda, flour and mix well. Add wheat germ and oats and blend. Add the chips, raisins, etc. and mix. Cover and let sit overnight in refrigerator. Roll into 2 inch balls and bake on ungreased cookie sheet 10-15 minutes (until lightly brown) at 350#161# F. Remove cookies from oven and let sit on cookie sheet for 3 minutes to firm up - otherwise they are too soft to get off the pan. Cool on rack. Small cookies are crisp, larger cookies are chewy. Cookies may be frozen and heated in microwave when ready to eat (they become soft and chewy)
These cookies were developed by my grandparents to take with them on a trip around the world.
From: michael_stallcup@ed22qm.msfc.nasa.gov (Michael Stallcup)
At home, mash the banana with a fork in a small bowl. Stir in lemon juice. Add the peanut butter and stir with a fork until combined. Fold in celery. Package in a plastic container with a screw-off lid. It'll keep for at least three days on the trail. Makes 1 3/4 cups to spread on crackers, celery sticks, or bread.
At home, cream the butter until smooth. Beat in the honey, then beat in the eggs, salt, and vanilla. In another bowl, mix the baking powder, powdered milk, and flour; add to the creamed mixture and blend. Stir in seeds, nuts, raisins, and chocolate or carob chips. Drop dough by teaspoonfuls onto unoiled cookie sheets and bake at 375 degreesF for 10 to 12 minutes.
Bring water to a boil, add onions, celery, mushrooms, and chicken. Break chicken into small chunks. Add stuffing mix. Remove from heat and mix well. Serves four to six.
from Rodale Press, Inc 1994
In a large bowl combine dry milk, flour, and salt. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs. Lightly pack in a large airtight container. Label White Sauce Mix and store in refrigerator. Use within 2 months.
Makes about 1 quart of mix.
TO MAKE BASIC WHITE SAUCE:
Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water. Combine in a small sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for thicker white sauce increase mix to 3/4 cup). Cook over low heat until smooth, stirring constantly. Season with pepper, herbs, and spices. Makes about 1 1/2 cups of sauce.
VARIATIONS:
Substitute milk, tomato juice or chicken or beef stock for all or part of the water. Cheese Sauce: Add 1/2 to 1 cup Shredded Cheddar cheese after mixture thickens. Stir until cheese is melted. Curry Sauce: Add 1 t curry powder to thickened mixture.
Last edited: February 22, 2004
The NetWoods Virtual Campsite, Steve Tobin, Campmaster