Other recipes in this category
  • Mojave Jerky
    1 tsp. lemon pepper
    1/4 tsp. chili powder
    2 tsp. garlic powder
    1 tsp. pepper
    1/2 tsp. cayenne pepper (optional)
    2 tbsp. Liquid Smoke
    1 1/2 c. water
    2 1/2 meat (beef brisket is ideal)
    Slice meat into strips 1/8 inch thick 1 1/2 inches wide 6 inches long. (Have the butcher use the mechanical cutter to save time.) Blend spices and water. Marinate meat strips with spice mix in covered bowl. Refrigerate overnight. Heat oven to warm (lowest setting) and place strips on cookie sheets (use tin foil for easy cleanup) so that they do not touch. Cook in low oven for 20-24 hours or until meat is cooked through and dry but not burnt to touch turning strips once or twice for even cooking. Store strips in airtight container. Refrigeration is not necessary. OPTIONAL COOKING TIP Halfway through cooking brush meat with barbecue sauce to increase moisture and improve taste but be aware that brushed meat will not keep as long. Mojave Jerky is an excellent camping food
  • Trailside Oatmeal Cookies
    1/2 c. butter or margarine
    1/2 c. creamy or chunk style peanut
    butter
    1 c. granulated sugar
    1 c. firmly packed brown sugar
    2 eggs
    1/4 c. milk
    1 tsp. vanilla
    2 c. all-purpose flour
    1 tsp. soda
    1/2 tsp. salt
    2 1/2 c. uncooked oatmeal
    1/2 c. semi-sweet chocolate pieces
    1/2 c. raisins
    Beat butter peanut butter and sugar together until creamy. Blend in eggs milk and vanilla. Sift together flour soda and salt. Add to creamed mixture blend well. Stir in oats chocolate pieces and raisins. Drop by tablespoonfuls onto ungreased cookie sheets. Bake in preheated 350 degree oven at 15 minutes. Makes 3 1/2 dozen.
  • Chuck
    2 c. catsup
    2 tbsp. hot sauce
    1/4 c. Worcestershire sauce
    1 tbsp. garlic powder
    1/2 c. brown sugar
    Stir well and bring to a boil for 2 minutes. Let cool until thick.
  • Pocket Sandwiches
    1/2 c. mayonnaise
    2 tbsp. prepared mustard
    2 (3 oz.) pkgs. thinly sliced corned
    beef slivered
    2 pita bread rounds cut into halves
    Pickles sliced
    Swiss cheese shredded
    Lettuce
    Mix mayonnaise and mustard in bowl. Add corned beef stirring to coat. Spoon into pita bread pockets. Top with pickles cheese and lettuce. Yields 4 servings.
  • Camper
    2 cans crescent rolls
    21 oz. fruit pie filling
    1/8 to 1/4 tsp. almond extract
    ICING
    Confectioners sugar
    Milk
    2 tbsp. butter
    2 capfuls vanilla
    Preheat oven to 350 degrees. Press 1 can of crescent rolls on the bottom of an ungreased 9x13 inch cookie sheet. Mix almond extract with the fruit filling. Spread the other can of crescent rolls over the top. Bake 30 minutes. You need to stretch the top layer on another surface. Make simple icing and ice while coffeecake is still hot.