Categories: Supper, Poultry, Main dish
Servings: 6
4 lb Chicken (6 portions)
4 Tb Oil
1 c Flour
1 ts Salt
1/2 ts Pepper
-- Varations --
1 Spaghetti Sauce, large jar
16 oz Stewed Tomatoes
16 oz Noodles
1. Wash the chicken, cut away and discard excess skin and fat.
Cut the chicken into pieces, dip into cold water and pat dry.
2. Shake the chicken pieces in a paper or plastic bag with
seasoned flour (flour, salt and pepper).
3. Preheat Dutch oven. When it is hot, put in cooking oil and add
the chicken pieces.
4. Brown thoroughly on both sides (about 20 minutes). Add
additional oil if needed.
5. Put lid on oven and add coals on top. Bake over medium heat,
basting the chicken occasionally with the cooking oil, for 20
minutes.
6. Turn the pieces over and cook until tender, about 20 minutes.
(about 1 hour total cooking time)
Variations
a. Pour a large jar of spaghetti sauce and a 16 oz can of stewed
tomatoes over the oven-fried chicken for the last 20 minutes
cooking time. (Add an extra 10 minutes to the total cooking
time.) Cook egg noodles and pour sauce from the oven over them.
Categories: Supper, Poultry, Main dish
Servings: 6
4 lb Chicken (6 portions)
4 Tb Oil
1 c Flour
1 ts Salt
1/2 ts Pepper
6 Potatoes
6 Carrots
1 Onion
3 Celery stalks
1 c Water
1. Wash the chicken, cut away and discard excess skin and fat.
Cut the chicken into pieces, dip into cold water and pat dry.
2. Shake the chicken pieces in a paper or plastic bag with
seasoned flour (flour, salt and pepper).
3. Preheat Dutch oven. When it is hot, put in cooking oil and add
the chicken pieces.
4. Brown thoroughly on both sides (about 20 minutes). Add
additional oil if needed.
5. Cut vegetables into large pieces and place in oven over the
chicken.
6. Add salt and water. Cover the Dutch oven and place coals on
top and underneath.
7. Bake for another 40 minutes, until tender.
Categories: Supper, Poultry, Main dish
Servings: 6
6 Chicken portions
1 cn Stewed Tomatoes, large
1 1/2 c Rice
1 c Water
2 Tb Sugar
1 ts Salt
1/2 ts Pepper
-- Seasoned Flour --
1 c Flour
2 ts Salt
1 ts Pepper
-- Variations --
1 sm Onion, diced
1 Green Pepper, chopped
1 ts Chili Powder
1. Wash the chicken, cut away and discard excess skin and fat.
Cut the chicken into pieces, dip into cold water and pat dry.
2. Shake the chicken pieces in a paper or plastic bag with
seasoned flour (flour, salt and pepper).
3. Preheat Dutch oven and cooking oil. When it is hot, add the
chicken pieces.
4. Brown thoroughly on both sides (about 20 minutes). Add
additional oil if needed.
5. Remove chicken and put rice in bottom of oven. Add tomatoes,
water, chicken, salt and pepper.
6. Cook over medium heat for another 40 minutes until chicken is
done. Check while cooking and add a little more water if the dish
is getting too dry.
Variations
a. Cut up an onion and a green pepper and add to the rice and
tomatoes.
b. Add 1 teasponschili powder for added zest.
Categories: Fish, Main dish, Supper, Lunch
Servings: 1
4 oz Fish
2 Tb Flour
Cooking Oil
Salt
Pepper
1. Wash the piece of fish to be cooked thoroughly and pat dry with a paper towel.
Fried Fish:
1. Combine flour, salt and pepper in a bowl. Coat the fish
with the seasoned flour.
2. Preheat a skillet with cooking oil about 1/4" deep.
3. Place fish in skillet and cook over medium to low heat until
tender (about 10-15 minutes).
* Dip fish in a mixture of 1 egg, well beaten, and 1/2 c. of water or milk before coating with flour.
Baked Fish:
1. Combine flour, salt and pepper in a bowl. Coat the fish
with the seasoned flour.
2. Put fish into a preheated, oiled Dutch oven.
3. Add a small amount, about 1/4 cup, of water or tomato juice.
4. Cover and place with hot coals for about 20 minutes.
Fish-in-foil:
1. Place the fish on a sheet of heavy aluminum foil with a
slice of lemon, salt and pepper.
2. Close the foil tightly with the drug store wrap.
3. Bake foil packets in Dutch oven for about 20 minutes or until
fish flakes well.
* May also be place directly on bed of coals for about 10
minutes, turning occasionally.
* Baste the fish with Italian salad dressing before wrapping with
aluminum foil.
* To steam the fish add 1 Tb of water before wrapping.
* Add a few thin slices of carrot, onion or shallots, or other
vegetable for additional flavor.
Categories: Main dish, Beef, Supper
Servings: 8
2 1/2 lb Chuck Roast, boneless
1 ts Salt
1 ts Thyme
6 Whole Cloves
5 Peppercorns
1 Bay Leaf
2 Clove, Garlic
4 c Water
4 Carrots, quartered
2 Onions, quartered
2 Turnips, quartered
2 Stalks celery, 1" pieces
1. Place beef roast, salt, thyme, clove, peppercorns, bay leaf
and garlic in Dutch oven, add water. Heat to boiling, reduce heat
and simmer covered for 2 to 2-1/2 hours.
2. Add remaining ingredients. Cover and simmer until beef and
vegetables are tender, about 30 min.
3. Remove beef and vegetables. Cut beef into 1/4" slices.
Strain broth and serve with beef and vegetables, or make into
gravy.
Approx. Cook Time: 2 1/2 - 3 hours
Categories: Main dish, Beef, Supper
Servings: 8
2 1/2 lb Beef Roast
2 Tb Cooking Oil
Flour
Water
Salt
For high quality roasts: Roasting
Standing rib, rolled rib, sirloin tip, eye of round or rolled rump roasts.
1. Brown the roast on each side in hot oil in an open Dutch
oven.
2. Sprinkle salt on all sides of roast.
3. Cook slowly over low heat for 1 1/2 - 2 1/2 hours in the
covered oven.
For tougher, lower fat roasts: Brazing
Chuck, shoulder, round or brisket roasts.
1. Coat roast well with flour. Rub flour into the meat.
2. Brown the roast in hot oil on each side in open Dutch oven.
3. Add water to a depth of 1/2". Add salt and place cover on
the oven.
4. Cook slowly over low heat for 2 - 3 hours in the covered oven.
Add water as needed to maintain the proper depth.
For Really tough roasts, stewing meat, soup bones: Stewing
1. Coat roasts with flour and brown roast in hot oil.
2. Add salt and seasonings. Add enough water to just cover the
roast.
3. Cook slowly over low heat for 4 - 8 hours in covered oven. Add
additional water if necessary.
Variations
a. Use a can of Consommé with the water for additional flavor.
b. Add onions, garlic or herbs while cooking.
c. See recipe for gravy if desired.
Categories: Beef, Main dish, Supper
Servings: 8
2 lb Chuck Roast, boneless
2 Tb Oil or Shortening
2 lg Onion, sliced
8 lg Carrots, in 1" pieces
4 lg Potatoes, quartered
1/2 ts Garlic Powder
Flour
Salt
Pepper
Water
1. Coat the roast with flour and rub it into the meat.
2. Heat the oven and oil. When the oil is hot, brown the roast on
both sides. Sprinkle it with pepper, salt and garlic powder. Add
water to the oven to a depth of 1/2".
3. Cover the oven and put about 20 hot charcoal briquettes on the
lid and 25 underneath. Let the meat cook slowly for about 1-1/2
hour, adding water if needed to maintain the 1/2" depth. Add
additional briquettes as needed to replace those that burn down.
4. Add the vegetables. Cook for 30 minutes or until the carrots
are tender.
Categories: Main dish, Supper, Beef
Servings: 6
2 lb Beef Tips, 2" cubes
2 ts Paprika
1 sm Onion
1 1/2 ts Salt
3 Tb Cooking Oil
1/4 ts Pepper
1 cn Whole Tomatoes
1 c Sour Cream
4 oz Whole Mushrooms
2 Tb Flour
1. Brown beef tips and onion with oil in a Dutch oven or large
fry pan.
2. Add whole tomatoes, mushrooms and seasonings. Cover and
simmer. Stir occasionally until meat is tender, about 1-1/2
hours.
3. Blend flour and sour cream. Gradually stir into meat mixture.
Heat to serving temperature.
Categories: Main dish, Supper, Beef
Servings: 8
3 lb Beef, cubed
1/4 c Shortening
1 c Onion, chopped
2 Garlic cloves
1/4 c Flour, All-purpose
2 ts Paprika
28 oz Tomatoes, canned
2 cn Mushroom Soup
1 cn Water
1/4 ts Pepper
1 ts Salt
1/4 ts Thyme
2 Bay Leaves
Buttered Noodles
1. Brown the beef thoroughly in melted shortening.
2. Add onion and crushed garlic, cook until tender.
3. Blend in flour, paprika, salt, pepper, thyme, and bay leaves.
4. Add tomatoes, cover and simmer about 1 hour, stirring
occasionally.
5. Add mushroom soup, and water if needed, and simmer for about
15 minutes, or until meat is tender.
6. Serve hot over noodles.
Variations
a. Use 1 cup sour cream instead of 1 can of mushroom soup.
Categories: Main dish, Supper, Beef
Servings: 8
3 lb Round Steak
3 Tb Cooking Oil
16 oz Tomatoes, canned
1 ts Salt
1 Tb Chopped Parsley
1 lg Onion, diced
3 Celery stalks, chopped
1 Green Pepper, chopped
1. Brown steak in oil or melted shortening.
2. Add remaining ingredients. Cover and simmer 1 1/2 to 2 hours
until tender. Add water if mixture thickens too much.
Categories: Main dish, Supper, Beef
Servings: 6
2 lb Round Steak
1 lb Mushrooms, sliced
1/2 ts Salt
2 c Onions, diced
1/2 ts Pepper
1/4 lb Butter
1 cn Tomato Sauce, 8 oz
Flour
1 Tb Worcestershire Sauce
1. Cut meat into strips and coat with flour.
2. Sauté in melted butter for 5 minutes.
3. Add onion and mushrooms, cook another 5 minutes or until onion
turns clear.
4. Add remaining ingredients and stir well. Simmer 1 to 1-1/2
hours.
5. Serve over rice or noodles.
Categories: Supper, Beef
Servings: 8
2 lb Ground Beef
1 1/3 c Milk
2 ts Salt
1/4 ts Pepper
2 cn Mushroom Soup
2 c Cracker Crumbs
1 c Water
Margarine
1. Mix together meat, salt, pepper, crumbs, and milk. Pack
into loaf pans. Refrigerate overnight, or as least 6 hours.
2. Cut into slices and brown in margarine.
3. Mix soup with 1 c of water and pour over meat placed in Dutch
oven. Bake at 350 for 1-1/2 hours.
Categories: Main dish, Supper
Servings: 8
2 lb Ground Beef
8 oz Spaghetti
2 cn Spaghetti Sauce
3 1/2 c Water
1. Brown the ground meat in a skillet over medium fire. Drain
the fat.
2. Add spaghetti sauce and water and bring to a boil. Add
spaghetti, broken into pieces, stirring to separate the strands.
3. Cover and simmer about 30 minutes or until spaghetti is
tender. Stir frequently.
Variations
a. Use fancy spaghetti sauces, as desired.
Categories: Main dish, Supper, Beef
Servings: 8
2 lb Ground beef
1 c Cracker or bread crumbs
2 Eggs
1 1/2 ts Salt
1 Onion, chopped, optional
2 c Catsup
3 Tb Mustard
2 Tb Brown Sugar
1. Mix meat, crumbs, eggs, salt and onion. Make into a loaf
and place in casserole dish or pan.
2. Mix catsup, mustard and brown sugar together and pour over
meat mixture.
3. Place in a covered Dutch oven and bake for 1 hour .
Categories: Supper
Servings: 6
8 oz Egg Noodles, package
1 lb Ground Beef
1 cn Cream of Mushroom Soup
1/2 cn Milk (soup can)
1 Onion, diced
1 ts Salt
1. Cook the noodles in water according to package
instructions.
2. Brown the ground beef and onion in a skillet.
3. Add the soup and milk, and simmer for 10 to 15 minutes.
4. Serve over the noodles.
Variations
a. Add sour cream, parsley, Worcestershire sauce or mushrooms to
the meat mixture.
Categories: Supper, Beef, Lunch
Servings: 6
2 pk Crescent Rolls
8 oz Shredded Cheddar Cheese
1 pk Pizza Sauce
8 oz Shredded Mozzarella Cheese
1 1/2 lb Ground Beef
1. Brown ground beef, drain.
2. Line Dutch oven with 1 pkg of crescent rolls.
3. Spread pizza sauce on dough. Add browned beef, the cheeses.
4. Use second pkg of rolls to form a top crust.
5. Bake 30 min. at 350 degrees.
Variations
a. Add any favorite pizza topping to the sauce before adding the
top layer.
b. Use pepperoni or sausage instead of ground beef.
Categories: Supper
Servings: 1
1/4 lb Ground beef
1/2 Onion, sliced
1 Carrot, sliced
1 Potato, sliced
Salt
Pepper
1. Slice potato and carrot into thin slices.
2. Form the meat into a patty and wrap with vegetables in a sheet
of foil. Be sure that all of the seams in the foil are well
folded and sealed.
3. Place on coals and cook 12 minutes per side.
Variations
a. Add green peppers, tomatoes, pineapples, etc. Steak, fish,
chicken, or lamb may be substituted for ground beef.
Categories: Supper
Servings: 4
1 lb Ground Moose Lips or Ground Beef
1 Onion, diced
1 Green Pepper, diced
1 cn Kidney Beans, drained
1 cn Cream of Tomato Soup
1 cn Tomato Paste, small
1 cn Tomato Sauce, small
2 ts Chili Powder
Salt
Pepper
1. Brown the ground meat, green pepper and onion in a pot.
Drain off the excess fat.
2. Add the rest of the ingredients and simmer 20 to 30 minutes.
Add water to get the desired thickness.
Variations
a. Add hot peppers, tobasco or hot sauce while cooking.
b. Serve topped with course grated cheese, sour cream, hot
peppers, sliced black olives.
Categories: Main dish, Supper, Beef
Servings: 6
2 lb Ground Beef
1 md Onion, chopped
1 cn Chili Beans, 15 oz can
1 pk Cornbread Mix, 6 oz.
8 oz Tomato Sauce, can
2 Tb Vegetable Oil
1/2 ts Chili Powder
1/2 ts Salt
1. Brown beef and onion in oil in open Dutch oven.
2. Add beans, chili powder, salt and sauce and cook for 15
minutes in covered oven.
3. Mix the corn bread as directed and add to top of meat and
beans.
4. Place lid on oven. Cook for 20 - 30 minutes, until cornbread
is done.
Categories: Supper, Beef
Servings: 6
-MEAT MIX-----
1 lb Ground meat
1 cn Chili bean, large
1/2 Onion, diced
-TOPPINGS-----
3 Tomatoes, chopped
8 oz Cheese, grated
Tortilla chips
1/2 pk Lettuce, shredded
1 cn Taco sauce
1. Brown the ground meat and onions in a skillet. Drain the
grease.
2. Drain the chili beans and add to the meat. Heat for about 10
minutes.
3. Place a handful of chips on a plate and add meat/bean mix,
lettuce, tomato, cheese and taco sauce.
Variations
a. Put mixture on a taco shell or stuff pita bread with
ingredients.
Categories: Main dish, Supper, Beef
Servings: 8
3 lb Ground beef
1/2 lb Bacon
4 Onions, medium, chopped
10 Potatoes, medium, diced
2 cn Tomato puree, 8-oz.
1 lb Cheddar cheese, cubed
1 Tb Salt
1. Bring the potatoes and salt to boiling in 3 cups water.
Cook until done, about 20 minutes.
2. Dice the bacon into 1/2" squares and fry to a crisp in
another pot.
3. When the bacon is done drain off the grease and add chopped
onions.
4. Add crumbled ground meat a little at a time, stirring
constantly until it browns.
5. Next add the tomato puree and the cheese, cut into 1/2 inch
cubes. Keep over low fire and stir frequently until cheese is
melted.
6. Drain water off potatoes and add to the meat mix. Season to
taste.
(Serves 6 to 8)
Categories: Main dish, Beef, Supper, Lunch
Servings: 6
1 lb Hamburger
1 cn Mixed Vegetables
2 cn Cream of Mushroom Soup
1 sm Onion, chopped fine
1 1/4 c Milk
1 c Water
Salt
Pepper
1 c Rice, uncooked
Chow Mien Noodles
1. Brown hamburger and onion in a frying pan, season with salt
and pepper.
2. Drain the grease and add undrained, canned vegetables, rice,
and 1 cup water. Bring to a boil, cover and simmer for 10
minutes.
3. Add 1 can of Cream of Mushroom soup and 1-1/4 cup of milk. If
hot dish seems dry add the other can of soup.
4. Cook until slightly thickened..
Serve over chow mien noodles
Categories: Supper, Lunch
Servings: 4
1-1/2 lb hamburger
1 cn vegetable soup mix (or dry mix)
1 c water
2 c macaroni (optional, requires an extra 2 cups water)
1. Brown the hamburger over medium heat.
2. Drain the fat, add the soup mix and one cup water. Continue to
cook until smooth and bubbly.
3. Serve with bread, buns, pita bread, etc.
Variations
a. For variety, you can cook two cups macaroni in two cups water,
then add the hamburger and soup to the macaroni.
Categories: Supper, Lunch, Beef
Servings: 4
1 lb Meat, cubed
1 cn Pineapple Chunks
1/2 lb Mushrooms, whole
10 Cherry Tomatoes
2 Onions, quartered
1 Green Peppers, sliced
Salt
Pepper
1. Alternate pieces of vegetables and meat on a skewer.
2. Cook over hot coals until done, about 15 to 20 minutes
depending on the type of meat used.
Variations
a. Use chunks of beef, pork or chicken for meat.
b. Brush with BBQ sauce, Italian Salad dressing or flavored
butter.
c. Skewers can be made from green wood branches about 1/4 -
1/3" thick, wire from a clothes hanger (with paint removed),
or a length of wire (form loops on the ends when food is in place
for easy handling).
Categories: Supper, Lunch, Main dish
Servings: 4
4 lg Potato, diced
1 lg Onion, diced
1 lb Smoked Sausage
1 c Red Kidney Beans, undrained
3 Tb Sugar
1. Cut sausage into small pieces and brown in frying pan.
2. Add potato, onion and sausage to pot and cover with water. Add
salt and pepper to taste, cook until potatoes are done, about 30
minutes.
3. Add red kidney beans, undrained, and sugar. Heat to boiling
point and thicken with flour and water (just thicken slightly).
Categories: Pork, Main dish, Supper
Servings: 8
8 Pork chops
2 Tb Cooking oil
1 cn Mushroom soup
1 ts Salt
1. Brown pork chops in oil in open oven.
2. Add soup and salt and cook for 30 minutes in covered oven.
Approx. Cook Time: :45
Variations
a. Add 1 cn tomato sauce
b. Add 1 Tb. dried parsley flakes
Categories: Pork, Main dish, Supper
Servings: 4
4 Pork Chops, trimmed
1 Tb Oil
1 ts Salt
1 Tb Chili Powder
1 c Long-grained Rice
1/2 c Onions, chopped
1/2 c Green Peppers, chopped
1 qt Tomato Juice
1/2 c Cheddar Cheese, grated
1. In a large Dutch oven, slowly brown the pork chops in
heated oil. When browned, drain off excess oil. Sprinkle chops
with salt and black pepper.
2. Add the rice, onions, chili powder and green peppers. Pour in
the tomato juice.
3. Cover and bring to boiling over high heat. Reduce heat and
simmer about 40 minutes, stirring occasionally.
4. Cook until the rice and meat are tender. Sprinkle with the
cheese.
Approx. Cook Time: :50
Notes
a. You may use 4 cups precooked rice if you wish, adding it
during the last 10 min. of cooking. Use 1 -2 cups canned tomatoes
instead of tomato juice.
b. Use chicken instead of rice. Follow the directions for
oven-fried chicken to brown the chicken for 20 minutes. Continue
preparation with step 2.
Categories: Pork, Main dish, Supper
Servings: 10
20 Pork Chops (2 per person)
2 1/2 lb Minute Rice
5 cn Cream of Mushroom Soup
5 cn Onion Soup in Beef Stock
2 cn Mushrooms, small can
1. Brown pork chops in Dutch oven. Remove and place them on
the side and keep warm.
2. Mix rice, soups, mushrooms and 3 cans of water in Dutch oven.
Lay the browned pork chops on top of this mixture.
3. Bake in Dutch oven 45 minutes.
Approx. Cook Time: :45
Variations
a. May also use chicken or beef steak.
Categories: Pork, Main dish, Supper
Servings: 8
5 lb Country style Pork Ribs
1 ts Salt
1 Lemon, thinly sliced
1 Onion, thinly sliced
BBQ Sauce
1. Place ribs in a large Dutch oven or kettle with enough
water to cover.
2. Add salt, lemon, and onion, and cook for 45 to 60 minutes.
3. Drain ribs thoroughly, discarding lemon and onion slices.
4. Brush ribs well with BBQ sauce and place over slow coals. Turn
every 10 minutes, brushing frequently with BBQ sauce. Cook for 35
to 50 minutes, or until done and well coated with the sauce.
5. Serve with extra sauce.
Approx. Cook Time: 2:00
Categories: Supper, Main dish
Servings: 6
2 pk Pizza Flour mix
1 cn Pizza Sauce
1 lb Pepperoni
8 oz Mozzarella Cheese
8 oz Cheddar Cheese
1 cn Olives
Water
1. Mix both packages of pizza flour according to the package
directions.
2. Line the Dutch oven with aluminum foil and oil lightly.
3. Pat out dough into the bottom of the oven in an even layer.
Bring edges of dough up the sides of the oven about 1/2".
Brush dough with oil.
4. Spread a thin layer of pizza sauce over the dough. Put
remaining toppings on the pizza, and then add remaining sauce
over the top.
5. Put cover on oven. Place oven over a small amount of coals.
Place an even layer of coals on the cover and bake for about 20 -
30 minutes.
Variations
a. Use any type of meat you wish.
b. Add other toppings as you desire.
Notes
a. The key to success is to not overheat the bottom crust when
baking. Use the equivalent of about 6 - 8 charcoal briquettes on
the bottom.
Categories: Lunch, Supper
Servings: 8
1 1/2 lb Ground Beef
1 pk Pizza Mix
1/2 lb Mozzarella Cheese, grated
1 cn Olives, sliced
1. Brown beef in open skillet and set aside and keep warm.
2. Prepare pizza dough as directed and divide into 8 equal
portions. Form these into crust pieces about the size of
doughnuts, such that all 8 crusts will fit into two Dutch ovens.
3. Place the ground beef and cheese on the crusts; pour pizza
sauce from pizza mix on each crust; then add sliced olives on
top.
4. Place coals over and under over and bake for about 25-30
minutes. Use only a small amount of coals on the bottom.
Approx. Cook Time: :30
Variations
a. Use sausage or pepperoni instead of beef.
b. Place chopped onion, green pepper, mushrooms or other pizza
toppings on top of sauce.
Categories: Main dish, Supper
Servings: 6
2/3 c Onion, chopped
2 cn Corned Beef Hash, 15-oz
4 Tb Cooking Oil
2 Eggs
Mashed Potatoes, instant
3 Tb Milk
1 c Sharp Cheese, shredded
1. Cook onion in a large skillet and oil.
2. Combine hash and eggs, then stir into onion.
3. Pack the mixture down with spatula and heat through.
4. Prepare 4 servings of instant mashed potatoes according to
package directions.
5. Spread potatoes over the meat and sprinkle on cheese.
6. Cook uncovered over medium heat about 10 minutes. Loosen edges
and cut into wedges.
Categories: Supper, Main dish, Trail
Servings: 4
5 oz Cooked, Dried Beef
1 Tb Dry Milk
2 ts Butter Buds
2 Tb Dried Minced Onion
1/2 c Instant Mashed Potatoes *
4 Tb Butter or Margarine
1 pk Instant Brown Gravy Mix
3 c Water
1. Boil 2 c. water in a pot. Add the dried beef and onion ,
cover, and simmer for 2 to 3 min.
2. Remove from the heat, add the potatoes, butter buds and dried
milk; stir; cover and let sit for a few minutes.
3. Heat 3 to 4 tablespoons butter or margarine in a frying pan.
Fry the "hash" over medium heat until browned on one
side.
4. Rinse out the pot that the hash was in and boil 1 cup water in
it. Add the instant gravy and cook 1 min.
5. Turn the hash. Pour the gravy over the top. Brown the side
that is down.
Variations
a. * or use 2 cups Potato Buds instead.
b. Use 8 oz. of any ground meat or sausage instead of dried beef.
Categories: Supper, Beef, Supper
Servings: 4
1 cn Corned Beef, 12 oz.
1 cn Corned Beef Hash, 15 oz.
1 sm Onion, chopped
2 Tb Shortening
1 Tb Worcestershire Sauce
1/2 c Milk
4 Eggs
Parsley, chopped
1. In a large skillet, cook the onion in the shortening until
soft.
2. Put can of corned beef into the skillet and break into small
chunks.
3. Add hash to skillet and break it up with a fork.
4. Add milk and Worcestershire sauce and mix together well.
5. Cook over medium head for 30 minutes, stirring frequently.
6. Make 4 depressions in the hash,. and break an egg into each.
7. Cover and cook until eggs are done. Sprinkle with parsley.
Categories: Supper, Main dish
Servings: 4
2 c rice
4+ c water
1 pk onion soup mix
1 cn kernel corn
1 cn Spam, or other canned meat
1. Put the rice, onion soup mix and the water in a pan (use a
little more than 4 cups to make up for the soup mix). Do not add
any salt to the water; there is enough in the soup mix.
2. When the rice starts to boil, cover and let simmer for 15
minutes.
3. While the rice is simmering, cut up the Spam.
4. After the rice is done, add the corn and Spam. Feel free to
add any other leftovers from previous meals (e.g., bacon,
sausage, peas, etc.).
Categories: Main dish, Supper, Lunch
Servings: 4
1 cn Spaghetti in sauce, 16 oz.
1 cn Deviled Ham, 12 oz.
2 Eggs
1 c Cheddar Cheese, shredded
1. Put spaghetti into skillet.
2. Mix in the ham, eggs and cheese.
3. Cover and cook over medium heat.
4. Cook for about 20 minutes, until bubbling and no longer
liquid.
Categories: Supper, Lunch, Trail
Servings: 4
2 Butter-flavored Noodles, 2-1/2 oz. foil packages
4 c Water
2 ts Dry butter Crystals
1 c Spam, 12-oz. or other canned luncheon meat
1 tb Margarine
-- Sauce --
1 c Water
4 tb Freeze-Dried Pineapple Chunks
4 tb Tomato Paste
2 ts Sugar
4 tb Sweet Pickle Relish (packets)
1. Bring the 4 cups of water to a boil. Add the dry butter
crystals and the noodles from both packages. Cook the noodles for
7-8 minutes or until tender. Remove from the stove and set aside.
2. Slice the Spam into 8 equal slices. Melt half of the margarine
in a frying pan and add the slices of Spam. Brown the meat on
both sides, adding margarine as needed. Continue until all of the
slices are browned. Set them aside, covered with a pot lid or a
piece of aluminum foil.
3. Pour a single cup of water into the hot frying pan and add the
chunks of pineapple. Add the sugar and boil for a minute or so,
until the pineapple begins to soften. Add the tomato paste,
stirring well to blend. Stir in the pickle relish.
4. Add the cooked Spam slices to the sweet and sour sauce. Serve
the meat over the noodles.
This recipe will make four 1-cup servings of noodles and allows for 2 slices for each of 4 campers.