Other recipes in this category
  • Boy Scout
    Eggs
    Bread
    1 egg per 2 pieces of bread
    Mix eggs in bowl. Cover both sides of bread with egg. Place bread in frying pan. Fry until golden brown.
  • Mountain Cobbler
    1 c. sourdough starter
    1 1/2 c. flour
    1/2 c. brown sugar
    1/2 c. sugar
    2 tsp. cinnamon
    1/2 c. cooking oil
    2 cans cherry pie filling
    Mix starter flour sugars cinnamon and oil in a bowl. Place cherry filling in bottom of Dutch oven then spread the bowl of mix on top. Bake 25 to 30 minutes in covered oven. Serves 8. --VARIATIONS--
    1. Use blueberry filling instead of cherry filling. 2. Add 1 cup of raisins with the fruit filling. 3. Add 1/2 cup of chopped pecans.
  • Jerky
    5 to 10 lbs. meat Antelope Deer or
    Elk
    1 c. sugar
    2 bottles liquid smoke
    Salt
    Pepper
    Trim fat off meat. Cut into 1/2 inch strips. Layer meat in shallow pan. Salt and pepper meat. Mix sugar and liquid smoke pour over meat. Let stand 30 minutes. Lay meat on racks in oven. Cook meat at 150 degrees for 8 to 10 hours turning after 5 hours.
  • Chili Mac
    2 (15 oz.) cans chili con carne
    1 (15 oz.) can stewed tomatoes
    1 lb. macaroni
    In a medium saucepan mix together chili con carne and stewed tomatoes. Heat through stirring occasionally. Bring 4 quarts water to a boil in a large pot. Stir in macaroni and cook until tender. Drain. Stir in chili mixture. Serve immediately with grated cheddar cheese.
  • Spicy Bar-b-q Sauce
    3/4 c. chopped onions
    1/2 c. salad oil
    3/4 c. catsup
    3/4 c. water
    1/3 c. lemon juice
    3 tbsp. sugar
    3 tbsp. Worcestershire sauce
    2 tbsp. prepared mustard
    2 tsp. salt
    1/2 tsp. pepper
    Cook onion in salad oil until tender but not brown. Add remaining ingredients. Simmer 15 minutes. Use as basting sauce and to serve with the meat.