Jelly Jump Ups

Jelly Jump Ups
marshmallows
jelly, jam or preserves-flavor of your choice
saltine crackers
Instructions: Roast marshmallows until warm and puffy. Put on the saltine crackers that have been spread with the jelly and eat. Serving Suggestions: Things go faster if someone stands ready to pull the marshmallows off the sticks sandwiched in between the crackers.

Hawaiian Walkaways

Hawaiian Walkaways
8 oz. pkg. cream cheese, softened
1 cup milk
8-1/2 oz. can crushed pineapple, drained
3-1/2 oz. pkg. instant vanilla pudding
8 ice cream cones
Ziploc bags
Soften cheese and in Ziploc Baggie, blend with 1/4 cup of the milk. Add remaining milk and blend until smooth. Add pudding and pineapple. Seal Ziploc bag and squish the mixture with your hands for a few minutes. Let set in cooler for several minutes. Spoon into ice cream cones.
Debbie Reynolds, Junior Troop 1944, Pinetop Neighborhood, Arizona Cactus Pine Council

Broomstick Pies

Broomstick Pies
Crescent Rolls
Chocolate & Vanilla Pudding (or any pie filling you desire)
Butter
You will need wooden broomstick handles (if there is paint on the handle, remove and clean first) or any wooden handles for this recipe. Butter your broomstick handle. Take one of the crescent rolls and drape over the top of the handle, work it around the handled then square together so there are no holes. Take this to your campfire over the hot coals (no flames, please) and rotate continuously until browned; when crescent roll slides up and down easily, it is done. Remove crescent roll with paper towel (it will be hot, be careful). Fill with your favorite filling. Enjoy!

Fudge in a Zipper Bag

Fudge in a Zipper Bag
3 oz pkg of cream cheese
1 lb box of powdered sugar
2 packets of cocoa mix or 1/2 cup of cocoa
2 tablespoons of butter
2-1 gal zipper storage bags
Place all ingredients in one of the zip lock bags, close and put it in the next zipper bag. Give everyone a turn at squishing the bags to mix. Mix until smooth.

Cheese Fondue Recipes

There are many different variations of cheese fondue. In France, the most
famous recipes are:
• Fondue Savoyarde
• Fondue Jurassienne
In addition to the French national recipes for cheese fondue, there are also a
number of well-known recipes that are originally Swiss, but are also now part
of the French cuisine. In particular:
• Fondue Neuchâteloise
• Fondue Moitié-Moitié
• Fondue Fribourgeoise
During May/June 2007 we will be adding each of these recipes.
Some cheese fondue recipes are based on a single variety of cheese, but many
combine two different varieties. In addition to cheese, the recipes include wine,
garlic and bread. Many recipes also include additional ingredients such as
kirsch (a cheery brandy) or starch (to help bind the wine and cheese together).
In general, one should allow per person 200 g (7 ounces) of cheese and 100 ml
(3.5 ounces) of wine.
The most common problem with a cheese fondue is the wine and cheese
separating. This detracts from both the taste and the flavour. This can be
avoided by ensuring that the fondue is not over-heated (it must be hot, but
never boil) and by using a binding agent (such as potato starch).
In addition to there being many variations of each of the different cheese
fondue recipes, there are two of particular note. One is that the original
versions call for the garlic to be chopped up and included in the fondue,
whereas most English translations of these recipes have the garlic cut in two
and then rubbed around the interior of the fondue dish and then discarded. The
original approach reflects the French passion for garlic whereas the English
approach reflects a more reserved approach to garlic. In our recipes we have
followed the original traditional approach, but if you find that this gives too
strong a taste, feel free to take the English approach of merely rubbing and
then discarding the garlic.
The other major variation is that many English translations of the recipes omit
the binding agent (e.g. potato starch). Although this simplifies the recipe, it
increases the possibility of the wine and cheese separating. To minimise this
risk, we follow the traditional approach of including the binding agent.
If it so happens that the cheese separates from the wine, one can simply reduce
the heat somewhat and periodically stir the fondue to mix them together again.
If the cheese fat rises and forms a layer of fat on the top, or if the fondue
becomes too thick, the easiest and quickest solution is to add a bit more wine
and stir. Although not a perfect solution, it should allow you to continue with
the meal without problem.

Cheese Fondue Recipe - Moitié-Moitié

Ingredients for 6 People :
- 600 g (1.3 pounds) Gruyère cheese
- 600 g (1.3 pounds) Vacherin cheese
- 600 ml (almost one bottle of wine) of white wine
- 60 ml kirsh (a cherry brandy)
- 30 ml (6 teaspoons) of potato flour (or corn flour)
- 2 cloves of garlic
- ground pepper
- The garlic should be finely chopped
- Put the wine, kirsh, flour, chopped garlic and a small amount of
garlic in a pot
- Heat the mixture until it is hot, but do not allow it to boil. Stir
until it thickens (about 10-15 minutes, depending on temperature).
Remove from heat and allow to cool.
- Cut the bread into slices or cubes and place it on a plate or in a
basket, which is then put on the table.
- Remove the rind from the cheese and shred it. If the vacherin is
very soft it may be difficult to shred, in which case simply cut it
into small cubes.
- Put the wine mixture back on the stove and re-warm it. It
should be hot, but must not boil. Gradually add the gruyère cheese
and stir it in; as the cheese melts you can add more until is is all
melted. Then gradually add the vacherin cheese in the same
manner.
- Once all the cheese is melted, place it into the fondue pot and
immediately light the heater under the pot. Regulate the heater so
that the cheese stays hot, but does not boil.
The meal is now served. Guests place a cube of bread onto a
fondue fork, place it into the cheese, remove and eat.
Notes:
This variation of Cheese Fondue is know as 'Fondue Moitié-Moitié', which
translates as 'Fondue half-half', as the cheese is half gruyère and half vacherin.
The recipe is originally Swiss, but is now also part of the French cuisine,
particularly on the east side of France, near the Swiss border.

How many French cheeses are there?

How many French cheeses are there?
There are about 400 different types of French cheeses. The exact number varies depending on
how one counts them (e.g. all types of cheese, or only those that meet the AOC standard).
However, one also needs to consider that much of the cheese in France is made by small
independents or co-operatives. For a single type of cheese, there may be several hundred
to variations in the milk, yeast, and production approach used. Some producers will take milk
from only a single farm, while others will use milk from several selected farms. Individual
cheese makers may have different quality standards (for example, some will insist that the milk
is 100% bio). Some will produce cheese in a highly controlled and technically advanced
environment, while others will use more traditional means. All these differences can result in a
given type of cheese having many different versions in terms of texture, taste, quality and price.
Furthermore, cheeses can be aged for different periods of time, changing the taste, texture and
aroma. Each producer may provide mild (young), medium and strong (well-aged) versions of
their cheese. This is of course relative, a young Roquefort will have a stronger taste and smell
than an old Compté.
Consequently, if one considers the differences resulting from individual producers and aging, it
is more accurate to say that there are many thousands of types of cheese in France.
A good overview is provided by French Cheese Map (small) and French Cheese Map (big),
which list the various cheeses of France, where each comes from, the milk used to produce
them, the taste strength of each cheese, and so on.
Buying and storing French cheese
Cheese purchased in a supermarket is normally from a large commercial producer. The quality
is generally average, with the more up-market stores tending to have better quality than the
discount stores. Cheese in specialist stores and gourmet stores is typically of better quality than
supermarkets, but correspondingly more expensive. In marketplaces the quality can range from
the very best to very poor; price is a fairly good indicator. One can also buy cheese direct from the smaller producers and co-operatives, many of whom will allow you to taste before
buying (in much the same way as the smaller wine houses encourage wine tasting); quality and
price both vary but one can often get an excellent cheese at a reasonable price.
Cheese should be stored in a cool, dry location (e.g. the fridge). It can also be stored in a wine
cellar (provided it is not too humid), but this should be done only in small quantities and with
mild-smelling cheese; otherwise the smell of the cheese will eventually affect the wine. Pieces
of cheese should be wrapped in paper rather than plastic, as the paper allows it to breath.
If the cheese is stored in a fridge, consider taking it out an hour before serving. This will allow it
to warm slightly, so the natural aromas and taste can be better appreciated.

Minty S'Mores

Minty S'Mores
A yummy mint version of an old standby.
Ingredients:
graham crackers
marshmallows
Andes Mints
Instructions:
Toast your marshmallow. Break a graham cracker in half. Lay two unwrapped Andes Mints on one half of your Graham Cracker. Place toasted marshmallow on top of candies. Top with other half of your graham cracker and chomp.
Submitted by Pamela Baule.

Grilled Potato Halves

Grilled Potato Halves
Yield: 4 servings
4 Cloves of garlic (chopped)
1/4 tsp Salt
2 tbs Olive oil
2/3 tsp Oregano
3 tsp Dried rosemary
1/2 tsp Paprika
1/2 tsp Black pepper
4 Long russet potatoes (cut in half).
Combine all ingredients except potato. Let stand 1 hr. Boil potatoes for about 15 minutes. Brush the seasoned oil on top of the potatoes. Grill for about 15 minutes or until slightly charred. Don't cook over direct coals.
HINT: 1 or 2 mesquite chunks added to the coals gives a nice flavor.

Tomato Salad Recipes

Following are our current tomato salad recipes, from the Mediterranean, along with
some general discussion of tomato salads.
Mediterranean food has its own unique qualities. Compared to the rest of Europe
and North America, it has: less meat (in particular, much less red meat), more
fresh fruit and vegetables (with a greater proportion of raw vegetables), more
olives, olive oil and herbs. Tomatoes also feature very prominently in the
Mediterranean diet. The Mediterranean diet has long been recognised as being very
healthy and is seen as the main reason that people living in the Mediterranean
have a longer live expectancy (e.g. the live expectancy in France Mediterranean is
about 3 years longer than in the rest of France).
The following recipes are from the French Mediterranean, but similar recipes would
be found elsewhere in the Mediterranean, although there are some variations (e.g.
the Greeks would typically add goats cheese to these recipes).
In much of France, recipes are more complex and their success is dependent on
careful preparation. In the French Mediterranean, recipes are often far simpler, but
depend entirely on using high quality and fresh ingredients. If you have a fully ripe
tomato that has enjoyed the hot Mediterranean sun, its taste and juices explode in
your mouth. You don't need fancy dressings or sauces to make it taste good, as the
simple raw ingredients themselves are enough. However, the reverse is also true, if
you don't have high quality ingredients, these recipes do not taste, as they are too
simple to hide any short-comings. So get the freshest and ripest ingredients you
can. If it is winter time and you can't get fresh tomatoes, you may be advised to
keep these recipes for summer time, to avoid disappointment.

Bressane Salad Recipe

Bressane Salad Recipe
(French: Salade a la Bressane)
Ingredients for 4 people:
- 2 salad heads
- 1 pound (500g) poultry (chicken, duck or goose) livers.
Duck or goose livers are best, but if they are not available
you can use chicken livers.
- 7 ounces (200g) bacon pieces (known in France as
'Lardons').
- 8 eggs
- 16 cherry tomatoes or 4 medium-sized ordinary tomatoes
- salad dressing (see traditional salad dressing recipe)
Recipe:
• Separate the salad into individual leaves. Wash and then shake off the
excess water (if you have a salad spinner, that is even better).
• Place the leaves on the plates (each person gets a prepared salad plate,
rather than serving themselves from a communal salad bowl).
• Hard-boil the eggs (about 8 minutes). Then peel and quarter them. Place on
top of the salad leaves.
• While the eggs are boiling, cut the tomatoes and place them on top of the
leaves. Cherry tomatoes should be cut in half, ordinary tomatoes should be
cored and cut in quarters.
• Fry the chicken livers in a small amount of oil (just enough oil so that the
livers don't stick to the pan). Place them on the salad.
• Fry the bacon pieces in a non-stick pan (without oil) on medium-high heat
until they are crispy. Discard the fat and distribute the cooked bacon bits
over the salad.
• Serve immediately. The salad dressing should be placed on the table so each
guest can add themselves.
Notes:
There are a number of variations of this recipe. The key ingredients are: salad,
poultry (chicken, duck or goose) livers, eggs, tomatoes, and a suitable dressing.
Some variations of the recipes may have additional ingredients (such as maize /
corn).
Unlike some recipes, the exact amount or ratios of the ingredients in this recipe are
flexible. You can have more or less of any of the individual ingredients, depending
on individual preference.
This dish is intended to be served hot. So, once you start to cook the livers and
bacon, you need to ensure that the guests are ready to sit at the table, so that
when everything is ready the salad can be served before the livers and bacon
become cold.
If you don't have a package of 'lardons', you can take ordinary bacon and cut it into
small pieces (about a half-centimeter cube) to make the bacon pieces.
As this recipe has both meat (livers) and eggs, it makes a very substantial salad. If
your guests are not big eaters or if you have a multi-course meal planned, you may
wish to reduce the ingredient amounts. Otherwise, your guests may not have
enough appetite for the remaining courses!! Alternatively, you can increase the
amounts and make the salad the main course (I personally like to do this when I
feel like a quick and relatively light meal).
This recipe is from the Bresse region of France (in the south of Burgundy). The
Bresse region is known for its fowl, in particular for its chickens, which are
considered the best in France (they have their own AOC !!) and probably the best
in the world. The Bresse chickens are so important to this region of France, both in
financial terms and gastronomic pride, that the chicken is the symbol of this area.
Consequently, it is not surprising that the local salad features both chicken livers
and eggs.
As people and things specific to the Bresse region are known as 'Bressane', the
salad is known as Bressane Salad (in French: 'Salade Bressane' or "Salade a la
Bressane').

Snaky Bread

Snaky Bread
2 cups Bisquick
1/4 cup sesame seeds (optional)
1/2 cup water
Stir together the Bisquick mix, sesame seeds and water to form a soft dough. Turn the dough out onto a lightly floured surface and knead for a couple of minutes, until smooth. If necessary, add a bit more biscuit mix to the dough, until it is no longer sticky.
Now, here's the fun part. Pinch off a hunk of dough (about the size of a golf ball) and roll it into a long, 1/2-inch (1 cm) thick rope. Wind the rope in a spiral around a freshly cut green stick, squishing the ends tightly against the stick to hold the dough in place. Cook, turning occasionally, over an open fire, until crisp and browned on all sides. If you're very outdoorsy, you can rig up a brace made from a forked branch to prop up the cooking stick over the fire.
Very carefully (it's hot, kids!) slide your Snaky Bread off the stick to eat. Makes about 6 snakes or so.

Quesadillas on the Grill

Quesadillas on the Grill
1 package of flour tortillas
1 - 8 ounce package grated Mexican cheese
Lettuce, tomatoes, salsa
Grill one tortilla on foil covered rack until lightly brown around the edges. Remove from heat and save for top of quesadilla. Place an uncooked tortilla on foil square. Add cheese to cover. Top with precooked tortilla. Return to grill and cook until cheese starts to melt. Serve with lettuce, tomatoes and salsa.

Campfire Kabobs

Campfire Kabobs
4 cans pineapple chunks
2 can condensed tomato soup
1/2 cup olive oil
2 tbs chili powder
2 lbs bologna, folded in quarters
2 green peppers cut into 1in squares
1 pkg frankfurter buns, split
8 large wooden skewers
Drain pineapple. Reserve 1/2 cup juice. In medium pot, combine soup, reserved pineapple juice, olive oil, and chili powder. Heat, stirring occasionally. On skewers, arrange alternately bologna, green pepper, and pineapple. Grill 4 in above coals. Brush with sauce. Cook 8 minutes or until hot, brushing with sauce frequently. Serve on buns with
remaining sauce.

Singing Apples

Singing Apples
apples
cinnamon sugar
Directions: Spear a Macintosh apple on a strong stick. Cook apple over hot coals until skin is burned and the apple "sings." Remove from fire and carefully peel off cooked skin. Roll apple in cinnamon sugar and eat--careful it may be hot.

French Salad Dressing Recipes

French Salad Dressing : Definition and Recipes
A typical French salad dressing consists of a mixture of vinegar and oil (generally
vegetable oil in the north and olive oil in the south); within France this is known as
a vinaigrette (from the diminutive of the French word vanaigre, meaning vinegar).
This can be found in almost any medium-level restaurant in France.
At home, and in nicer French restaurants, additional ingredients are added, such as
herbs or garlic. The exact ingredients and quantities depend on the individual cook
as there are no official "French Salad Dressing" recipes.
Outside France, the term "French Salad Dressing" is often used to describe salad
dressings which are French only in name, and which would only be found in France
if imported (at which point one can imagine many French people would be rather
bemused to see the title "French Salad Dressing" to describe something quite
foreign to them). In the USA and Canada, the term "French Salad Dressing" is often
used to describe what is essentially a mixture of oil, vinegar and ketchup.
Basic Recipe - Simply oil and vinegar, as described above. I prefer a high quality
olive oil.
Traditional French Salad Dressing - A traditional recipe based on white wine
vinegar.
French Salad Dressing (Mustard) - Ready in 5 minutes and goes with most
salads. Don't be put off by the mustard, this is actually a soft and smooth salad
dressing.
Notes:
Because oil and vinegar do not mix well, they are often served in separate bottles;
each person pours onto their salad first from one bottle and then from another. In
a medium-priced French restaurant, a vinaigrette is typically served in a pair of
very basic looking square bottles, often sitting in a metal holder so that both can be
carried together.
If you are purchasing a oil and vinegar set for your own home, one can also find
rather more elegant bottles. It is also possible to buy a vinaigrette bottle which has
two compartments (each with its own spout), so that both ingredients are within a
single bottle. In particular I like the bottles which have an inner compartment and
an outer compartment; if one places a olive oil in the inside chamber and a white
vinegar in the outside chamber, the resulting appearance is quite attractive
(although sometimes rather more difficult to manage than separate bottles).
It is also possible to server a French salad dressing in a single bottle. However, if
one uses the basic recipe (just oil and vinegar) they do not mix well so each guest
will have to vigorously shake the bottle and will then have a few seconds in which
to quickly pour the dressing before the ingredients separate (an activity which
hardly befits an elegant dining experience). With some of the more elaborate
recipes, the additional ingredients (e.g. soured cream) may bind the oil and vinegar
together, so the dressing can be served in a single container.

Chicory and Walnut Salad

Recipe
(French: Salade d'Endives aux Noix)
Ingredients for 4 people:
- 4 medium endives
- 3 ounces (50 g) walnut halves or walnut pieces
- 4 cloves of garlic
Recipe:
• Cut the endive in half and discard the bottom half (the bottom half is less
tasty and has an inedible inner core)
• Place the endive in a bowl (a large, flat bowl is better than a traditional salad
bowl)
• Break the walnut into quarter pieces and sprinkle them over the endive
• Peel the garlic, cut into fine pieces and sprinkle over the endive
• Add a French salad dressing (oil , vinegar, salt, pepper and a 1/2 teaspoon of
sugar)
• Serve
Notes:
The name of the salad used in this recipe is a bit confusing, so take care when
purchasing it at the grocery store that you get the right type. In France the salad is
called Endive, in the USA it is usually called Chicory and in the UK it is usually
called Endive. However, English-speakers sometimes use the term Endive to refer
to a different type of salad (know as frisée in French) which is a large, green, flat
salad.
For those not used to eating garlic, you may wish to use less than 4 cloves.
This salad is normally a side dish, but can also be served as an Entree.

Foie Gras: Recipe, History & Serving

Foie gras is one of the foods traditionally associated with French cuisine, which is
not surprising given that the French are the main producers and consumers of this
dish. For information on foie gras and a recipe, click on any of the following.
History of Foie Gras - This dish and method of production is thousands of years
old, with the orignal inspiration coming from migrating geese.
Types of Foie Gras - The different types of foie gras, their relative advantages
and disadvantages.
Serving Foie Gras - Various alternatives for serving, including what items (e.g.
types of wine) that go with it.
Foie Gras Recipe - A simple recipe that focuses on the foie gras rather than hiding
it.
Foie Gras and Animal Rights - A short and personal view of the debate.

French Onion Soup Recipe

Ingredients for 4 people:
- 4 large onions (or 6 medium)
- 100 grams (3½ ounces) grated
cheese
- 200 grams (7 ounces) butter
- 1 bottle ordinary white wine
- 10 ml (2 teaspoons) bouillon powder
- 1 clove of garlic
Recipe:
• Peel skin off onions. Slice onions into rings. Separate rings and put in frying
pan.
• Add 100 grams of butter to frying pan.
• Cook onion on medium heat until glazed (i.e. onion becomes soft). Gently
turn onion periodically to avoid burning.
• Add bottle of wine and the bouillon.
• Simmer for half an hour. - During this time:
o grate the cheese if it is not already grated, and
o pre-heat the oven to 180 degrees Celsius
• Ladle (or spoon) the onion and wine into the bowls.
• Sprinkle the cheese over the top of each bowl.
• Put the bowls in the oven for 20 minutes. When the cheese is fully melted, it
is ready to serve (some people prefer to wait until the cheese has cooked to
a golden brown).
Side dish: baguette (the traditional French bread stick)
Notes:
The choice of cheese depends on personal preference. Generally a hard white
cheese is used. In France you could use a Compte, in England you could use a
Cheddar. However, feel free to experiment with different cheeses for variety and to
find the taste you and friends/family most enjoy.
If you have time, you can try the alternative recipe French Onion Soup with
Croutons, which has extra style and taste.

Ziploc Freezer Bag Ice Cream

Ziploc Freezer Bag Ice Cream
Ingredients:
1/2 cup heavy whipping cream
2 Tablespoons white sugar
1/4 tsp vanilla extract
Directions:
Put ingredients in a 1 pint Ziploc Freezer Bag and zip shut. Take a larger size Ziploc Freezer Bag and put the Ice Cream Bag inside of it then add crushed ice until halfway full then sprinkle 6 tablespoons of salt on top and zip the bag shut. Gently shake, turn, toss and knead the bag so the mix can get cold enough to make ice cream. After 5 or 10 minutes, the liquid from the inner bag will start to harden and turn into ice cream. Continue to shake, turn, toss and knead the bag. When the ice cream reaches the consistency you desire, open the Ziploc and remove the bag with your ice cream. Be sure to rinse off the Bag with the ice cream to remove any salt residue before opening and eating. Grab a spoon and enjoy!
Note: Do Not double this recipe, it doesn't work well for bigger portions. For a lighter ice cream use half and half or whole milk.

APPLE COBBLER

APPLE COBBLER
4 Cups apples, sliced
1 1/3 Cup sugar
1 tsp cinnamon
2 Cups biscuit mix (or pie crust mix)
2 8-in pie pans
Mix sugar and cinnamon with sliced apples and cook in saucepan until apples are tender. (Canned apple slices can be used instead) Put cooked apples in shallow pie pans Prepare dough from biscuit or pie crust mix and roll it with a round jar or small log between two pieces of wax paper. Place a circle of dough on the pie filling Set on a sheet of foil, leaving half of foil exposed Fold exposed portion on three edges up and over the pie pan to form a small oven Set either on the ground or on rocks before a hot blazing fire. The portion of the pie under the foil will brown first from reflected heat Turn pie within the foil oven to brown evenly
Bake 15 to 20 minutes

Angels On Horseback

Angels On Horseback
8 wieners
8 strips of cheese 2 1/2 to 3 inches
long x 1/4 inch
8 thin sliced strips of bacon
8 Wiener buns
Toothpicks
Cooking forks
Slit lengthwise pockets in 8 wieners, long enough to hold one strip of
cheese. Tuck in a strip of cheese into each pocket. Wind a strip of bacon
around each wiener so the pocket and cheese are completely covered. Fasten
each end of bacon to the wiener with a toothpick. Put each wiener on a
cooking fork and bake over hot coals until bacon is cooked. When angel is
done remove it from the fork and put in a wiener bun. Take out toothpicks
before eating.

Apple Pie on a Stick

Apple Pie on a Stick
All you do is place a cooking apple on the end of a stick and rotate it over hot coals until it starts to brown and the peel becomes loose. Peel off the skin and roll it into a mixture of sugar and cinnamon; hold it over the hot coals to glaze. When the sugar melts and the apple begins to cook, let it cool. Slice off thin slices and sit back and enjoy until you have eaten all the glazed area. Repeat until the apple all eaten.

APPLE DELIGHT

APPLE DELIGHT
12 Large Apples
4 Tbsp Sugar
3/4 Cup Biscuit Mix
Raisins
3 Tbsp cinnamon (or to taste)
Core and chop 1 apple in fairly large pieces. Peeling if desired Mix 1 tsp. Sugar, a few raisins and cinnamon to taste with 1 Tbsp. Biscuit mix; stir into chopped apple Wrap in a piece of greased aluminum foil, leaving sufficient space for steam
Cook in the embers approximately 30 to 45 minutes (The juice of the apple moistens the dough sufficiently.)

Jalapeno Delights

Jalapeno Delights
Bag of fresh jalapeno
1 tub of cream cheese
1 lb. bacon
1 box toothpicks
Slice jalapeno in half length wise clean out seeds. Fill with cream cheese. Wrap a piece of bacon snuggly around it hold in place with toothpick. Place on grill until bacon sizzles cook to taste. Take off grill and enjoy.

Hobo Eggs

Hobo Eggs
After the flames have died from the campfire, place eggs down in the coals. BE SURE to chip a hole in the top of each egg or they will explode! After the embers have cooled, take out the eggs and peel. They'll have a really nice smoky flavor and consistency of hard-boiled eggs.

Venison Steaks Dipped in Coffee Grounds

Venison Steaks Dipped in Coffee Grounds
Venison Steaks
Bacon
Fresh Ground Coffee
Wrap a slice of bacon around each steak and secure bacon with a toothpick. Dip each steak into a bowl of fresh coffee grounds. You may brush off some of the grounds, then place steaks on hot hardwood or charcoal fire. Cook 'til done.

Pioneer Drumsticks

Pioneer Drumsticks
3 lb. ground meat
1 cup of corn flakes, crumbled
2 eggs
salt, pepper
onion
12 rolls
cooking stick (same diameter as your thumb)
Directions: Mix all ingredients thoroughly and divide into 12 portions. Wrap around the end of the stick making the roll long and thin. Tie securely with string or wrap in foil. Cook over coals turning frequently. Twist slightly to take off stick. Serve on a roll.

French Onion Soup Recipe

Ingredients for 4 people:
- 4 large onions (or 6 medium)
- 100 grams (3½ ounces) grated cheese
- 200 grams (7 ounces) butter
- 1 bottle ordinary white wine
- 10 ml (2 teaspoons) bouillon powder
- 4 slices of white bread
- 1 clove of garlic
Recipe:
• Peel skin off onions. Slice onions into rings. Separate rings and put in frying
pan.
• Add 100 grams of butter to frying pan.
• Cook onion on medium heat until glazed (i.e. onion becomes soft). Gently
turn onion periodically to avoid burning.
• Add bottle of wine and the bouillon.
• Simmer for half an hour. - During this time:
o grate the cheese if it is not already grated, and
o pre-heat the oven to 180 degrees Celsius, and
o rub garlic into white bread and cut into 1 cm cubes, fry in remaining
butter.
• Ladle (or spoon) the onion and wine into the bowls.
• Sprinkle the cheese over the top of each bowl.
• Put the bowls in the oven for 20 minutes. When the cheese is fully melted, it
is ready to serve (some people prefer to wait until the cheese has cooked to
a golden brown).
• Sprinkle cooked bread (known as "croutons") on the soup just before serving
Side dish: baguette (the traditional French bread stick)
Notes:
The choice of cheese depends on personal preference. Generally a hard white
cheese is used. In France you could use a Compte, in England you could use a
Cheddar. However, feel free to experiment with different cheeses for variety and to
find the taste you and friends/family most enjoy.

Shaggy Dogs

Shaggy Dogs
1 (16-oz.) package of marshmallows
1 cup of caramel syrup, heated
1 cup shredded coconut
a peeled green stick or skewer for each person.
Directions: Roast each marshmallow on a stick over a bed of hot coals until golden brown. Dip into warm syrup and roll in coconut to serve.