From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: RECIPES: Camping Recipes (Long)
Organization: University of British Columbia, Vancouver, B.C., Canada
Date: Tue, 18 Aug 1992 07:12:30 GMT

The following recipes are from a cookbook published by the Local
History Committee of Prince George, British Columbia, Canada to
commemorate the 70th Birthday of Prince George, "Sternwheeler
Stirabout".  Prince George was a major stop on the gold rush trail,
and these recipes are (or are based on) traditional pioneer camping
recipes. 

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Stick Roast Grouse (or chicken, etc.)

Clean the bird and score the flesh of the breast.  Run one end of a
sharpened stick through the body, and drive the other end into the
ground so the bird is directly over the campire coals [probably about
a 45 degree angle?].  Arrange a piece of salt pork on another stick in
a higher position, over the bird, so that the melting fat drips onto
the breast of the bird.

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Smoked fish

Cut off heads and tails, to fit on end in quart sealers.

2 gallons of boiled water
Enough salt to float an egg
1 tablespoons pepper
1 cup dark brown sugar

Soak overnigt, remove, wash off brine, and dry with paper towels.  Put
in quart jars on end packing tight, add no liquid.  Seal.  Put in a
cold water bath and boil 4 hrs.  Bones will be soft.  There is nothing
better with cheese and crackers and a bottle of beer.

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Fish on a Rock

Heat dry rock in campfire until water sizzles when dropped on it.
Pull rock out of fire and brush off with evergreen or maple bough.
Rub middle of rock with bacon fat and lay fish, skin side down, on
rock.  Salt and pepper, and put a few dots of bacon fat on top.  Is
done when the skin sticks and the flesh will flake away from it.

[It is unclear to me whether or not you are supposed to put the rock
back into the fire.  Experiment, I guess :-)]

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Honey Trout

2 bonesless 14-16 oz. trout
2 tablespoons honey
4 tablespoons butter
1 lemon

Cornmeal mixture:

1/2 cup cornmeal
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper

Egg wash mixture:

1 egg
1/3 cup milk

Fillet trout, carefully removing bones and leaving the back skin
intact.  Rub each trout with half of the lemon.  Dredge in the
cornmeal mixture.  Then dip into the egg wash and dredge in the
cornmeal mixture again.

Heat frying pan and butter almost to the smoking poiont.  Place the
trout in a pan with the meat side down.  Cook until golden brown.
Turn trout and spread honey across the top.  Lower heat, cover pan,
and cook 3-4 minutes more.

Serve with a wedge of lemon.

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Sesame Trout

4 half pound pan-dressed trout
1/4 cup salad oil
1/2 teaspoon salt
2 tablespoons toasted sesame seeds
2 tablespoons lemon juice
dash pepper

Wrap fish tails with greased tin foil, if you wish to serve them with
tails on.  Place fish on a well-greased wire basket, or suitable
length of chicken wire.  Combine the oil, sesame seeds, lemon juice,
salt and pepper to taste.  Brush fish inside and out with this
mixture.  Wrap in the wire and grill, about 5 inches from medium-hot
coals, for 8 to 10 minutes.  (Allow 10 minutes per inch thickness of
fish).  Baste remaining sauce over fish during the cooking, and turn
once only.  Serves 4.

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Bob Harkens - Grand Trunk Dining Car Breakfast

Crumble one tin corned beef in a bowl and marinate overnight in red
wine.

Chop one large potato and one large onion very fine.  Mix with corned
beef.  Add one egg and mix again.  Add 2 tablespoons red wine and
season with one teaspoon fresh ground black pepper, one teaspoon
celery salt, two tablespoons chopped parsley. Sift in 2 tablespoons
pancake flour.  Mix again.

Heat a cast iron frying pan with one tablespoon bacon fat.  Drop the
hash into the pan in pancake sized patties formed with a spatula.
Cover the top with dry English mustard.  Turn and brown.  Cover the
other side with English mustard and turn again.

Serve with a poached egg on top of each patty.  Serves 4.

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Bannock

4 cups flour
1 teaspoon salt
8 teaspooons baking powder
1 tablespoon sugar (optional)
3 cups cold water

Mix the same as for biscuits, flour a frying pan and press it all in.
Place on a slant towards your open fire.  Good with a pot of beans.

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Bannock II

2 cup flour
2 tablespoons baking powder
1 teaspoon salt
3/4 cup milk or water

Spread in a well greased hot frying pan and tilt against rock facing
fire, or shape in rope with well floured hands and wrap around dry
limb abot 1" or more in diameter and tilt over fire.

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Fluffy Snow Pancakes (for winter campers :-)

2 cups flour
1 teaspoon salt
3 heaping teaspoons of baking powder
1 tablespoon syrup

Add milk or water and beat until smooth.  Heat the pan over the
campire and add fat.  At the last moment, beat 2 heaping tablespoons
of clean fluffy fresh snow into the batter and start frying the
pancakes immediately.  Beginners at flipping step aside to where snow
is clean.

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Beans

1 pound dried navy beans
1/4 - 1/2 dried salt pork [pounds, I guess]
1/2 tablespoon salt
2 tablespoons brown sugar

Wash beans, cover with water and leave overnight.

Add salt and simmer until tender.  Drain and save the liquid.  Layer
beans with salt pork and put the sugar on top.

Add:

1 onion
2 to 4 tablespoons molasses
1 teaspoon dry mustard
pepper to taste
1/4 cup vinegar
1/4 cup maple syrup
dash worcestershire sauce

Line a shallow pit with coals, put the dutch oven in pit for 6-8
hours.  Add saved liquid whenever the beans get too dry.

----------
Camp Cookies

Put about 1/2 cup lard in a bowl, mash in an equal amount of brown
sugar until its blended and creamy.  If you've got 2 fresh eggs beat
them into the sugar and lard.  If not, find a small bowl and
reconstitute 2 eggs worth of powdered eggs... beat them for a while
before adding to the sugar and lard.

When all are mixed together and beated to a slight frothiness put in
flour and baking powder... add yer chocolate chips, nuts, raisins or
whatever.

Get your frying pan warmed up and put in a good dollop of butter or
oil.  Divide the dough into good-size cookies and arrange in the
frying pan.  I don't press them down [the author, not me :-)] they're
lovely when they're big and plump and free.  Leave them sit on low
heat for a long time.  The top of a damped down airtight is perfect, a
camp-stove turned down to absolute minimum is ok, but an open fire is
only for people who have some experience managing a fire.

Whichever way is available to you, you'll have to reposition the
cookies so that the ones that are cooking faster get a slower heat for
a while, and the ones that aren't cooking can take the other's'
places.

If you don't particularly care for chocolate chips or have none on
hand, make peanut butter cookies (glob in some peanut butter with the
sugar and lard and eggs), or spice and raising cookies (cinnamon,
nutmeg, and ginger in with the flour), or currant and cornmeal cookies
(use a little cornmeal in the flour) or whatever you think might be
nice.

By changing the proportions slightly, excellent slow-fried sweet
breads and cakes can be made.  You can also steam cakes and they'll
have a moist, heavy puddingish sort of texture.

If you follow these trains of ingredients, you may not get a perfect
cake or cookie, but hopefully you will have fun experimenting, playing
with taste and texture until you arrive at your own method of
producing the Ultimate Cookie!

----------
Dandelion Salad with bacon

[be absolutely certain that the dandelions you pick have not been
sprayed with pesticides or other chemicals]

4 tablespoons vinegar
1-1/2 teaspoons sugar
1 clove garlic minced
1/2 teaspoon freshly ground pepper
6 slices bacon
1 pound dandelion greens, trimmed and washed
2 large ripe tomatoes, sliced into 4 thick slices
1/2 cup finely sliced scallions

Mix the vinegars, sugar, garlic and pepper in a small bowl.  Let stand
at least 30 minutes.

Fry the bacon in a large skillet until crisp.  Place on paper towels
to free of excess fat.  Remove the skillet from the heat and add the
greens to the hot bacon fat in the skillet, gently stir for 1 minute
or until greens wilt a little.

Add vinegar mixture and mix well.

Arrange tomato slices on large plate or individual salad plates.
Mound a portion of dandelion greens on each slice, and sprinkle the
scallions on top.

----------
Bananas Flambe

enough bananas (there's never enough)
butter
brown sugar
fresh lemon juice

Place 2 ounces butter, 2 tablespoons brown sugar and juice of 1/2
lemon in skillet.  Place over medium heat and get it all mixed and
sticky.  Take halved and quartered bananas and put in the mixture.
Cook 3 minutes one side, flip then 2 minutes more.  Sprinkle with
cinnamon or ginger, pour in 2 ounces scotch, brandy or rum, stand back
and flame.  Serve immediately.

--------
Lost Chocolate Mousse

Find and catch one moose.  Dip in chocolate (you may have to restrain
moose).  Usually he runs away as soon as he is let go.  Eventually the
chocolate washes off from the rain... so it's hard to find the mousse.

[just checking if anyone actually read this far ;-)]

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'Smores

This recipe is not from the book, but is the absolute best dessert to
make while camping.  How I remember those girl guide days... *sigh*

Okay, take a marshmallow and toast it over the campfire, coals, etc.
to your preferred state of perfection (I like mine just golden all
over).  Have ready two graham crackers.  Place a chunk of your
favourite chocolate bar (plain chocolate or with nuts) on one cracker,
place the marshmallow on top, place the other graham cracker on top,
and press down while pulling out the stick.  Leave it for about 20
seconds to allow the chocolate a chance to melt, then scarf it down!

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Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet