Eggs with Pele Leaves

Eggs with Pele Leaves
4 eggs
2 cups chopped pele leaves
1 cup bread crumbs
1/2 cup chopped onion
1 tablespoon margarine or vegetable oil
black pepper
Put oil in fry pan. Warm it up before frying patties. Beat the eggs in a
bowl. Chop the pele leaves and put them inside the mixture. Add bread
crumbs, salt, pepper, and onions to the mixture. Shape into patties and fry.
Note: Very high in cholesterol due to eggs in recipe. To reduce, use
egg substitute.

Pilikaki and Pele Leaves

Pilikaki and Pele Leaves
1 can pilikaki (pilchard or other canned fish)
10 pele leaves cut in bite size (or 2 cups)
1/2 cup chopped onion
1 tablespoon vegetable oil
1/4 teaspoon salt
soy sauce (optional)
Remove liquid in can of fish. Put oil in hot pan. Add onion to slightly
brown. Add canned fish. Stir a bit to avoid sticking for 2 minutes and to
break fish into pieces. Add soy sauce if desired. Add pele. (Do not let pele
leaves sit in water. Rinse slightly and quickly in running water before
chopping). Stir for another 2 minutes before serving with local staple of taro,
breadfruit, cooked banana or rice.
Note: Can substitute watercress in place of Pele leaves. This
substitution will lower the vitamin A values.

Minali Namul

Minali Namul
1 bunch watercress (1 pound)
11/2 cups boiling water
1 teaspoon sesame oil
1/4 teaspoon sugar
1 clove garlic, minced
1 carrot, grated
1 teaspoon sesame seeds
3 tablespoons soy sauce
1/8 teaspoon cayenne pepper or finely chopped red pepper, optional
Wash watercress. Remove undesirable leaves and tough stems. Cut
into 1-inch lengths.
Cook in 11/2 cups boiling water for 3 minutes. Drain thoroughly. Add
remaining ingredients, mix well, chill and serve.

Green Leaves Soup

Green Leaves Soup
1 bundle Chinese cabbage
1 cup thinly sliced meat or fish
1/2 teaspoon corn flour
1 teaspoon soy sauce
1/2 teaspoon sugar
1 tablespoon vegetable oil
1 onion, chopped
2 teaspoons sliced ginger
6 cups water
1/2 teaspoon salt
pepper to taste
Combine soy sauce, sugar, and corn flour, mix well. Add meat or fish
and set aside. Heat oil, add ginger, onion and fry until tender. Boil water in
large pot. Add meat or fish, soy sauce mixture, ginger and onion. Simmer 10
minutes. Add green leaves and simmer for another 10 minutes. Season with
salt or pepper.

Fried Butternu t Squash Recipe

Ingredients
for 4
people:
- 1 squash
- 4 ounces (100
g) of butter
- salt and pepper
Recipe:
• Cut the squash in half. Use a spoon to remove the seeds, which should be
discarded.
• Peel the squash and then cut it into cubes about 1 inch (2 cm) square. Stop
when you have about 2 pounds (1 kg) of cut squash.
• Put the butter and squash cubes into a frying pan.
• Sprinkle salt and pepper generously over the top of the squash.
• Put a cover on the frying pan and cook over medium heat for 35 minutes.
Notes:
As the squash cooks it will release some water. The pan should be hot enough that
the butter and this water simmers, but the butter does not burn.
I personally find that young squash tastes somewhat bland compared to older
squash. So when I harvest my squash from the garden, I store them for a month or
two in a cool cellar before I start to eat them. You may find that this recipe works
better in late fall and early winter when your squash (either from your garden or
from the store) has had a chance to mature.
This is an extremely easy recipe, except for peeling the squash. Squash is a rather
tough fruit when raw (yes, I know it looks and tastes like a vegetable, but
technically it is a fruit). I find the easiest approach is to cut the squash into strips
about an inch wide (following the ridges in the squash) and then to peel and cut the
strips.
Cooked squash should be fairly soft, with just a hint of firmness. Ideally it should
have the same firmness as a boiled potato just before the potato has been boiled
long enough.
Butternut squashes come in a variety of sizes, often quite large. If you buy one that
is too large for this recipe, simply peel and cube as much as you need. Cover the
rest with plastic (cling film) and it will keep several days in the fridge, when you
can repeat the recipe with the remainder. Alternatively, cook all of it and then
warm up the leftovers the next day by briefly frying them in butter.
A good butternut squash, like its name indicates, tastes slightly of butter and of
nut. This recipe brings out both tastes.
About Squash:
Squash is native to North America and was unknown in Europe until it
was imported from North America. Most recipes call for it to be baked
or boiled, but a French friend taught me to fry it in butter and I find
this is the best way to cook it.
I can't say that this is a traditional French recipe. However, it is too
good to exclude simply because it isn't French, and I'll use the excuse
that I learned the recipe in France.
Of all the squashes, my favourite is Butternut Squash. In the UK, this
is also know as the "Crown Prince" squash. This recipe is intended for
this squash; it may work for other squashes, but I make no promises
as the different types of squash vary a lot in taste and texture.

Black Radish Salad Recipe

Ingredients for 4
people:
- 1 pound (half a kilogram) of
black radishes
- 7 ounces (200g) Crème
Fraîche (if you don't have
Crème Fraîche, use either
soured cream or just use
ordinary cream)
- Juice of half a lemon
- Salt and pepper
Recipe:
• Peel the black skin off the radishes.
• Finely grate the radishes until you have 1 pound (400g) of grated black
radish.
• In a bowl, mix the grated radish with the Crème Fraîche (or cream) and the
lemon juice.
• Stir in some ground pepper (to taste) and a generous amount of salt. Taste
to see if it has enough salt (it should have a slightly salty taste).
Notes:
• It is important to finely grate the radishes. If coarsely grated, they will retain
a slightly unpleasant woody texture.
• It takes several minutes to grated the radishes. If someone happens to
wander into the kitchen and asks if they can help, this is a good task to
delegate.
• This dish keeps well so it can be prepared in advance. It can even be made
the day before, if it is kept in the refrigerator and covered.
• Although this dish is titled as a "salad", it should be served as a side-dish
rather than an entree.
About Black Radishes:
The black radish is part of the cuisine of continental Europe, in particular of eastern
Europe. However, it is not commonly used in the UK or USA. They can be used in a
variety of different dishes, including soups, stir-fry or salads.
It is black on the outside (thus it's name) and has white flesh. It can either be
round in shape, or it can be elongated. The skin (the black exterior) is not suitable
for eating and is peeled off. The flesh itself has a firm, crisp texture (similar to
turnip). When raw the texture is slightly woody, which is mildly unpleasant to eat,
so it is either cooked (making it softer) or it is shredded or finely cut to remove the
woody aspect.
There are two types of black radish: spring and winter. Spring radishes are grown
and harvested early in the growing season, while winter radishes are grown late
and harvested in the fall or winter. Most cooks prefer the winter radishes, in part
because spring radishes tend to be somewhat bitter.
When buying a black radish, choose one that is firm and crisp, with an even black
exterior. Avoid ones that are soft or wrinkled. They can be stored for several weeks
in the refrigerator (remove their leafy tops when storing).

Crêpes Suzette with Sour Cherries

Our traditional Crêpes Suzette Recipe does not have a filling, as it consists of a
Crêpe in a sauce. However, adding a sour cherry filling is a variation which is
extremely popular, even if it is not traditional.
For this variation, one needs about a bottle of sour cherries from which the pits
have been removed. For eight people, a pound of sour cherries (about 400 g) is
about right. For more or fewer people, adjust accordingly.
Then make the Crêpes Suzette as per normal (see the Crêpes Suzette Recipe).
Just before folding the Crêpes at the end of the recipe, add some cherries to the
centre. Then serve as normal.
The sour taste of the sour cherries very nicely offsets the sweet taste of the Crêpes
Suzette sauce, which is one of the reasons that this variation is so popular.
Although I've served this recipe many times, I've never come across it in any
recipe book. Consequently, I've named it after the person (Isabella) who first
introduced it to me. Thus Crêpes Suzette-Isabella.

Camote Salad

Camote Salad
(Sweet Potato Salad-kangong)
2 lbs sweet potato leaves
2 large tomatoes, sliced thin
1 small round onion, sliced thin
1/2 teaspoon salt
1/2 teaspoon patis, optional
1 teaspoon chopped ginger, optional
Pick tender leaves and stems. Rinse thoroughly. With some water still
on the leaves, put in sauce pan and heat. Toss leaves in hot pan to blanch
evenly. Add remaining ingredients. Toss lightly but thoroughly.
Note: Patis is not included in the analysis below. Eating large
amounts of salt and patis can contribute to high blood pressure and heart
disease. Go easy on adding them in cooking.

Sweet Potato Tops Salad (Pohnpei)

Sweet Potato Tops Salad (Pohnpei)
2 lbs. sweet potato tops
1/2 cup lemon juice
2 teaspoons salt
1/4 cup soy sauce
1/4 cup mayonnaise
Blanch potato tops by dipping in boiling water. Chop, then mix with
the rest of the ingredients. Chill and serve.
Note: Very high in sodium. To reduce, use less soy sauce.
From Breadfruit Bread and Papaya Pie, Collected by Nancy Rody
Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 160 kcal 8 % Carbohydrate 16 Gm 5 %
Total Fat 9 Gm 14 % Iron 3.2 Mg 18 %
Saturated Fat 1 Gm 5 % Calcium 79 Mg 8 %
Cholesterol 6 Mg 2 % Vitamin A 16245 IU 325 %
Sodium 1755 Gm 73 % Vitamin C 31.2 Mg 52 %
Protein 8 Gm 16 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe: 5
Milk: 0 Veg: 2.5 Fruit: 0 Bread: 0 Meat: 0

Taro and Chicken

Taro and Chicken
1 chicken or 43/4 cups chopped boneless chicken
2 medium sized taro
2 large onions chopped
2 cups chopped green leaves (taro leaves, pumpkin tips, pele)
3 tomatoes
1 cup coconut cream
1 cup water
2 tablespoons lemon juice
Peel taros, cut them into thin slices, and place the cut-up taro in the
bottom of a large saucepan. Cut the chicken into serving portions and place
on top of the taro. Add the chopped onions, green leaves, and tomatoes.
Sprinkle lemon juice. Add the coconut cream and water, and cook over a
gentle heat for about 11/2 hours, or until the chicken is cooked.
Note: High in saturated fat. To reduce, replace up to half of coconut
cream with whole or low fat milk.
ASCC/EFNEP
Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 350 kcal 18 % Carbohydrate 18 Gm 6 %
Total Fat 21 Gm 32 % Iron 2.3 Mg 13 %
Saturated Fat 12 Gm 60 % Calcium 28 Mg 3 %
Cholesterol 66 Mg 22 % Vitamin A 930 IU 19 %
Sodium 67 Gm 3 % Vitamin C 17.4 Mg 29 %
Protein 23 Gm 46 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe: 8
Milk: 0 Veg: 1 Fruit: 0 Bread: 0.5 Meat: 1

Lu Pulu

Lu Pulu
1 banana leaf
12 young taro leaves
1/2 12 oz. can of corned beef
1/2 chopped onion
1/2 cup thick coconut cream
Spread out banana leaf. Overlap taro leaves on top of banana leaf.
Place the corned beef in the center of the leaves. Add chopped onion. (A
chopped tomato is good also.) Hold taro leaves together so a cup is formed.
Pour in coconut cream. Close the taro leaves around the meat mixture. Fold
banana leaf around the taro leaves. This is “lu”. Tie a banana leaf rib around
the lu to hold it together. Boil or bake for 1 hour.
Variation: Lu may be made with 1/2 lb. of any type of meat; beef,
fish, lamb, or chicken.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.
From Breadfruit Bread and Papaya Pie, Collected by Nancy Rody
Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 324 kcal 16 % Carbohydrate 11 Gm 4 %
Total Fat 23 Gm 35 % Iron 4.7 Mg 26 %
Saturated Fat 16 Gm 80 % Calcium 21 Mg 2 %
Cholesterol 49 Mg 16 % Vitamin A 2820 IU 56 %
Sodium 577 Gm 24 % Vitamin C 44.5 Mg 74 %
Protein 23 Gm 46 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe: 3
Milk: 0 Veg: 1.5 Fruit: 0 Bread: 0 Meat: 1

Taro Leaf and Chicken Soup

Taro Leaf and Chicken Soup
2 tablespoons vegetable oil
1 Maui onion, sliced
2 garlic cloves, minced
2 tablespoons ginger root
1 tablespoon Hawaiian salt
8 cups chicken stock
12 taro leaves, deveined
16 oz. chicken meat cut in strips
1 teaspoon black pepper
In a one-gallon soup pot, saute the onion, garlic and ginger in the
vegetable oil until golden brown. Add the chicken stock and bring to a boil.
Chop the taro leaves into bite size pieces and add to the boiling stock.
Simmer for 25 minutes. Add the chicken meat, salt and pepper, cook another
10 minutes and serve.
Maui Prince Hotel/Island Fresh Hawaii
Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 200 kcal 10 % Carbohydrate 4 Gm 1 %
Total Fat 12 Gm 18 % Iron 2.2 Mg 12 %
Saturated Fat 3 Gm 15 % Calcium 26 Mg 3 %
Cholesterol 45 Mg 15 % Vitamin A 1470 IU 29 %
Sodium 1616 Gm 67 % Vitamin C 16.5 Mg 28 %
Protein 21 Gm 42 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe: 8
Milk: 0 Veg: 1 Fruit: 0 Bread: 0 Meat: 1

Crêpes Suzette with Ice Cream

The French term 'à la mode' means "of the fashion' (i.e., what is in fashion). It is
also used to describe a dessert served with ice cream. So if you serve crêpes with
ice cream, it is 'crêpes à la mode' .
In general ice cream (particularly vanilla ice cream) goes one with dessert crêpes,
but of course one would not serve it with a non-sweet crêpe (e.g. one with a
cheese or meat filling).
One of the most popular recipes for children (and adults) is Crêpes Suzette served
with vanilla ice cream, which then becomes 'Crêpes Suzette à la Mode'. Of
course, Crêpes Suzette is not served with ice cream in the traditional recipe.
However, kids really like it, so why not?

Gollai Hagon Suni

Gollai Hagon Suni
(Taro Leaf with Vegetables)
6 cups water
24 taro leaves
1 cup thin coconut milk
11/2 cups coconut cream
1 large tomato, chopped
1 tablespoon grated fresh yellow ginger
1 clove garlic, chopped
1 medium onion, sliced
1 lime or lemon (3 to 4 tablespoons juice)
1/2 teaspoon salt
Roll up one dozen taro leaves at a time and chop into 1/2 inch slices.
Put leaves into 6 cups boiling water. Boil about 1 hour or until leaves are
mushy. Drain taro leaves. Add thin coconut milk, lemon or lime juice,
ginger, garlic, onion, and tomato to taro leaves. Salt to taste. Boil together
for 6 minutes. Add coconut cream, boil for 3 minutes. Remove from stove
and serve with rice.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.

Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 238 kcal 12 % Carbohydrate 9 Gm 3 %
Total Fat 23 Gm 35 % Iron 2.3 Mg 13 %
Saturated Fat 20 Gm 100 % Calcium 48 Mg 5 %
Cholesterol 0 Mg 0 % Vitamin A 1623 IU 32 %
Sodium 143 Mg 6 % Vitamin C 22 Mg 37 %
Protein 4 Gm 8 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe: 8
Milk: 0 Veg: 0.5 Fruit: 0 Bread: 0 Meat: 0

Luau Leaves and Boiled Butter Fish

Luau Leaves and Boiled Butter Fish
2 bunches luau leaves (80 leaves)
4 cups boiling water
1/4 lb. salted butterfish
Wash the taro leaves thoroughly, remove stems. Place in small amount
of boiling water. Partially cover the pot and allow the luau leaves to simmer
for 1 hour. Taro leaves are done when tender.
Wash and scale butterfish. Place in water and boil for 15 minutes.
Drain, add fresh water and boil again until tender, 10–15 minutes.
Drain and debone fish. Combine with taro leaves and serve.

Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 110 kcal 6 % Carbohydrate 14 Gm 5 %
Total Fat 4 Gm 6 % Iron 6.7 Mg 37 %
Saturated Fat 0 Gm 0 % Calcium 1 Mg 0 %
Cholesterol 13 Mg 5 % Vitamin A 7650 IU 153 %
Protein 15 Gm 30 % Vitamin C 111 Mg 185 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe: 6
Milk: 0 Veg: 3 Fruit: 0 Bread: 0 Meat: 0.5
15

Palusami

Palusami
1/2 cup onion, finely chopped
1 cup coconut cream
9 taro leaves
1/2 teaspoon salt
Use only young, fresh taro leaves or substitute spinach leaves. Put
about 6 halves of taro leaves on top of each other in the palm of your left
hand (if you are right-handed). Cup left hand and with fingers of right hand,
press down in center so that the leaves form a cup. Then ladle in about 1/2
cup of the coconut mixture. Fold together leaves at the top of the cup to
more or less seal in the liquid, then seal into a cupped piece of foil. Bake at
350ºF for about 1/2 an hour. When cool, remove foil and serve with taro,
breadfruit, or any starchy food.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.
Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 304 kcal 15 % Carbohydrate 12 Gm 4 %
Total Fat 28 Gm 43 % Iron 3.8 Mg 21 %
Saturated Fat 25 Gm 125 % Calcium 16.0 Mg 2 %
Cholesterol 0 Mg 0 % Vitamin A 2115 IU 42 %
Sodium 361 Mg 15 % Vitamin C 35 Mg 58 %
Protein 7 Gm 14 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe: 3
Milk: 0 Veg: 1 Fruit: 0 Bread: 0 Meat: 0

Taro Leaves

Taro Leaves
20 young taro leaves
1 onion
1 cup coconut cream
2 teaspoons salt
Boil taro leaves in a small amount of water for 30 minutes, then pour
off the water. Add coconut cream to the taro leaves. Add salt and onion and
mix them together. Cook taro leaves for another 30 minutes, until done and
all itchiness is removed.
Note: Very high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.
Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 119 kcal 6 % Carbohydrate 6 Gm 2 %
Total Fat 11 Gm 17 % Iron 1.5 Mg 8 %
Saturated Fat 9 Gm 45 % Calcium 67 Mg 7 %
Cholesterol 0 Mg 0 % Vitamin A 2967 IU 59 %
Sodium 536 Mg 22 % Vitamin C 26.5 Mg 44 %
Protein 0 Gm 0 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe: 8
Milk: 0 Veg: 1 Fruit: 0 Bread: 0 Meat: 0

Coconut

Coconut
The coconut plant, Cocos nucifera, is a tree in the palm family. There
are many varieties within the species. Dwarf varieties grow to about 14 feet
and flower in three years after planting. Tall varieties grow to 70 or 80 feet
and flower in about eight years. They have a long productive life and require
little care once established.
Coconut palms have been called the “Tree of Life” in Pacific islands
because all parts of the plant are useful in many daily activities. In addition to
the food uses of the coconut meat, it is also pressed for oil to use on the body
and to make soaps. The hard shell around the meat can be used as a cup, or
polished and carved into buttons, combs and other articles. The husks of the
nut are used for scrubbing and the fibers woven into rope. Coconut leaves are
woven into baskets, hats and a variety of useful items. The midribs of the
leaves are stripped out and bundled to form a broom. The wood of the
coconut tree trunk is very hard and can be cut for lumber or paneling.
The tree bears coconuts all year around. It takes about a year after
flowering for nuts to mature and fall to the ground. Green drinking nuts are
picked at about seven months old, just before the meat inside begins to
harden.
The “water” inside of a fresh unripe coconut is a refreshing and
healthy drink. It can be a sweet and flavorful substitute for commercial soft
drinks. In emergencies doctors have even used it as an intraveneuos solution
for replacing body fluids and minerals.
As this cookbook demonstrates, coconut cream is a part of many
Pacific island recipes. It is produced by squeezing the grated coconut meat
mixed with water. As a standard measure, two grated coconuts and one cup
of water will yield one cup of coconut cream. A thinner product, coconut
milk, is made by the same process using two cups of water.
The “Estimated Nutritional Values” tables in this section show that use
of coconut cream and coconut milk in recipes is a concern for maintaining a
healthy diet. Both of these foods are extremely high in saturated fat. In most
recipes using these foods, a note has been added that substituting up to half of
the coconut cream with cow’s milk will reduce the saturated fat. Canned
condensed milk is thicker, like coconut cream. An extract of coconut can be
added for flavoring.
It is understood that Pacific islanders have used coconut cream as an
important part of their diet for a very long time. However, changes have
occurred in many people’s lifestyles in the region. Work has become more
sedentary and other forms of exercise may have decreased. The increased use
of prepared foods in the diet has also introduced additional sources of fat and
saturated fat. The issue is complex with many variables to consider. Yet, the
current nutritional recommendations which limit fat and saturated fat in the
diet would suggest that the use of coconut cream in recipes should be limited
to a few occasions and in small quantities.
Coconut Cream
Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 792 kcal 40 % Carbohydrate 16 Gm 5 %
Total Fat 83 Gm 128 % Iron 5.5 Mg 31 %
Saturated Fat 74 Gm 370 % Calcium 26 Mg 3 %
Cholesterol 0 Mg 0 % Vitamin A 0 IU 0 %
Sodium 10 Mg 0 % Vitamin C 6.7 Mg 11 %
Protein 9 Gm 18 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Nutritional Values are based on 1 cup of coconut cream

Coconut Milk
Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 552 kcal 28 % Carbohydrate 13 Gm 4 %
Total Fat 57 Gm 88 % Iron 3.9 Mg 22 %
Saturated Fat 51 Gm 255 % Calcium 38 Mg 4 %
Cholesterol 0 Mg 0 % Vitamin A 0 IU 0 %
Sodium 36 Mg 2 % Vitamin C 6.7 Mg 11 %
Protein 6 Gm 12 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Nutritional Values are based on 1 cup of coconut milk

Coconut Water
Estimated Nutritional Values
Amount/Serving % DV* Amount/Serving % DV*
Calories 46 kcal 2 % Carbohydrate 9 Gm 3 %
Total Fat 1 Gm 2 % Iron 0.7 Mg 4 %
Saturated Fat 1 Gm 5 % Calcium 58 Mg 6 %
Cholesterol 0 Mg 0 % Vitamin A 0 IU 0 %
Sodium 252 Mg 11 % Vitamin C 5.7 Mg 10 %
Protein 2 Gm 4 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Nutritional Values are based on 1 cup of coconut water

Roast in Coals

Roast in Coals
4 lb beef roast, about 4" thick
1 - 6oz jar of prepared mustard (yellow)
1 - cup salt.
Instructions: Prepare fire so that you have a good bed of hot embers. It's a good idea to keep a "feeding fire" nearby so that fresh embers can be raked up during cooking. If using charcoal, add more occasionally.
Smear entire surface of meat with mustard. Pat salt into the mustard until it will hold no more. Lay the salt covered meat in the coals and rake embers around it. After 45 minutes turn the roast (shovel works well here) and continue cooking about 45 minutes longer for a rare roast, an hour or more for medium to well done. Remove from coals and knock off the black crust which will have formed.
Serving Suggestions: Slice against the grain of the meat.
If working with 2-3 lb roast 2" thick change cooking times to 30 minutes each and check the roast often the last 30 minutes.
Contributed by: Ginger Schneider, "Sundance" GSC of River Trails, Troop 523, Lewiston, Mn.

Breakfast In An Orange

Breakfast In An Orange
One orange
One piece of Canadian Bacon
Two eggs
Salt and pepper to taste
Cooking Instructions: Each person cuts of the top (leaving about a 2 inch hole) of an orange. Keep the top- it's your lid the orange forms a "shell". Scoop out the pulp of the orange and eat. (this is your first course). Place a piece of Canadian Bacon in the bottom of the orange. Break both eggs and pour in on top of the bacon. Scramble slightly with a fork and put the top back on. Wrap in foil and place on glowing coals. Cook 15 to 20 minutes or until done. Eat out of the orange shell.

Crêpes Suzette Recipe

Ingredients for 8 people:
- 5 oranges
- 2 lemons
- 250 g (9 ounces) of brown sugar
- 150 ml (8 tablespoons) Grand Marnier (optional). If one does not
have Grand Marnier, Cointreau can be used instead.
- 8 crêpes. One can either buy these or make them using a Crêpe
Recipe.
Preparing the Sauce:
• Squeeze the oranges until you have 400 ml (14 fluid ounces) of
orange juice. This is about 5 oranges but depending on the
oranges could be more or less.
• Put the orange juice into a frying pan. Add juice of 2 lemons and
the brown sugar.
• Heat the juice to a low simmer and allow it to simmer until most
of the liquid has boiled off and the resulting liquid is moderately
thick (but still liquid).
• Take the pan off the heat and pour it into a container (not
plastic!)
Preparing the Crêpes
One can either buy the Crêpes, or prepare them using a crêpe
mixture, or make them using a Crêpe Recipe. If one is making the
crêpes, this can be done at the same time as the sauce is simmering.
Serving
• Pour a small amount of sauce into a frying pan and warm to
almost boiling.
• Place a crêpe into the sauce for a few seconds to warm it up and
to allow the sauce to soak in. Use a couple of spoons to fold it
in half, then fold it in half again. Place the crêpe at the edge of
the frying pan to keep it warm.
• Repeat the above two steps until you have done a crêpe for
everyone.
• Place a crêpe onto a plate for each person.
• If you have more crêpes than people, you can put more than
one crêpe onto a plate. Alternatively, you can put the extra
crêpes into a warming disk to keep them warm until they are
ready to be served (to guests that want seconds).
• Pour a tablespoon (20 ml) of the Grand Marnier over each crepe
and light. Although this step is part of the traditional recipe, if
one has objections to alcohol or is serving this dessert to
children, it can be omitted and the dessert will still be very
tasty.
• Serve immediately as the crêpes need to be eaten while still
warm.
Notes:
• If one heats the plates before placing the crêpes on them, this will help keep
the crêpes warm.
• Some people grate the oranges before squeezing and then add some of the
orange zest to the sauce. This is optional, depending on personal
preferences.
• For more information about crêpes and crêpe recipes, click on Crêpe
Recipes.
History:
The origin of this recipe and its name is disputed. The most common explanation is
that it was created by accident by Waiter Hanri Charpentier in 1895 when he was
preparing a dessert for the Prince of Wales (the future King Edward VII of England)
and his companion whose first name was Suzette. In his autobiography, Henri
Carpentier said:
“It was quite by accident as I worked in front of a chafing dish that the
cordials caught fire. I thought I was ruined. The Prince and his friends were
waiting. How could I begin all over? I tasted it. It was, I thought, the most
delicious melody of sweet flavors I had every tasted. I still think so. That
accident of the flame was precisely what was needed to bring all those
various instruments into one harmony of taste . . . He ate the pancakes with
a fork; but he used a spoon to capture the remaining syrup. He asked me the
name of that which he had eaten with so much relish. I told him it was to be
called Crepes Princesse. He recognized that the pancake controlled the gender
and that this was a compliment designed for him; but he protested with mock
ferocity that there was a lady present. She was alert and rose to her feet and
holding her little shirt wide with her hands she made him a curtsey. ‘Will you,’
said His Majesty, ‘change Crepes Princesse to Crepes Suzette?’ Thus was born
and baptized this confection, one taste of which, I really believe, would
reform a cannibal into a civilized gentleman. The next day I received a
present from the Prince, a jeweled ring, a panama hat and a cane.”
There are a number of variations of the above, in terms of the relationship between
Price Edward and Suzette (i.e. was she just the daughter of a guest, or his lover?),
as well as whether it was Monsieur Charpentier who was serving or in fact the head
waiter (which would normally seem more likely).
There are also a few alternative explanations, but they are less accepted. One is
that the recipe was created by chef Monsieur Joseph. It is said that he invented the
disk for a German actress, Suzanne 'Suzette' Reichenburg. Alternatively, it is said
that there was a play running with a maid named Suzette and Monsieur Joseph
supplied the play with a daily allotment of pancakes, which he named after the
maid.
Another version is that the recipe was created by chef Jean Reboux for King Louis
XV at the request of Princess Suzette de Carignan.
No matter what the origins, the recipe dates from the late 19th century.
The recipe was popularised in the US by Monsieur Charpentier, who became John
D. Rockefeller's chef in the USA. Whether he actually invented the dish during his
earlier employment as claimed in his autobiography is disputed
Crêpes Suzette with Ice Cream

Bacon and Eggs In a Bag

Bacon and Eggs In a Bag
2 thick pieces of bacon
1 egg
paper bag
stick
Cut both the bacon pieces in to. Lay the slices at the bottom of the bag so that all of it is covered. Crack the egg onto the bacon pieces. Roll the bag down three times. Push the stick through the bag so that the bag is hanging from the stick.
Hold the stick over the fire for about 10-15 minutes. The bacon inside will protect the bag and help cook your meal.

Boiled Egg in a Cup

Boiled Egg in a Cup
Egg
Paper Cup
Directions:
Place an egg in a small paper cup. Fill with water. Make a hole in your red hot coals for the cup and sit the cup in the hole. The water will boil and the paper won't burn. Let boil 10 minutes, remove from fire and enjoy your hard boiled egg.

Breakfast Kabobs

Breakfast Kabobs
1 pkg Brown and Serve sausage links
1 can pineapple chunks
2 medium oranges, cut into wedges
2 medium potatoes cut into 1/4-inch thick slices
1 green bell pepper, seeded and cut into squares
Fruit preserves (pineapple, orange, or whatever)
Alternate first five ingredients onto wooden or metal skewers. Grill over hot coals, basting with preserves and turning occasionally for 10-12 minutes, or until sausages are thoroughly cooked, and vegetables are tender. Warm remaining preserves and serve with kebobs.
Makes 4 servings
Source: Campground Cookery

Crêpe Pancake recipe

Ingredients for 8 Crêpes:
- 400 g (14 ounces) flour
- 600 ml (10 ounces) cold water
- 1 small sachet of vanilla sugar. If you don't have vanilla sugar, a few
drops of vanilla extract can be used instead.
- 3 g (½ teaspoon) salt
Recipe:
Batter Recipe:
• Put the flour, vanilla and salt in the bowl of an electric mixer.
Add half the water and turn the mixer on. Then gradually add
the remaining water (note: the water must be cold) as the
ingredients are mixed.
• Once the ingredients are thoroughly mixed, the batter is ready
to cook. Following are two approaches: how to cook the batter
with a Crêpe Maker, and how to cook the batter without a
Crêpe Maker.
Cooking the Crêpe (with a Crêpe Maker):
• Turn the crêpe maker on and wait a few minutes for it to heat
up.
• Use a measuring cup or ladle to pour half-a-cup (125 ml) into
the centre of the crêpe maker. Then quickly use the batter
spreader to evenly spread the batter over the surface top of the
crêpe maker.
• After a minute or two (depending on how hot your crêpe maker
is), the crepe will be cooked underneath. To check, gently lift
the edge of the crêpe and look. If the underside of the crêpe
has started to turn a light golden-brown it is ready to be
turned. Use the wooden knife (a crêpe maker should come with
a wooden knife and a batter spreader) to turn the crêpe over.
• Wait another minute or two until the crêpe is cooked
underneath (begins to turn a light golden-brown). Then use the
wooden knife to lift the crêpe and place it on the plate.
Repeat the above procedure until all the crêpes are cooked. If you
are cooking the crêpes to be used later, you can stack them on a
plate and once they are cool cover with plastic film to keep them.
Cooking the Crêpe (without a Crêpe Maker):
• If you don't have a Crêpe Maker, you can cook the crêpe in a
frying pan.
• First heat the frying pan up to medium-high heat (just the same
as if you were making ordinary pancakes)
• Then add a very light coat of cooking oil. If you have a non-stick
pan, you don't need to add oil. Unlike ordinary pancakes, it is
important to use a minimum of oil, as too much oil will spoil the
crêpe.
• Use a measuring cup or ladle to pour half-a-cup (125 ml) into
the centre of the pan. Then tilt the pan with a circular motion to
evenly spread the batter over the bottom of the frying pan.
• After a minute or two (depending on how hot your pan is), the
crepe will be cooked underneath. To check, gently lift the edge
of the crêpe and look. If the underside of the crêpe has started
to turn a light golden-brown it is ready to be turned. Turn the
crêpe over (a large flat spatula is good for this).
• Wait another minute or two until the crêpe is cooked
underneath (begins to turn a light golden-brown). Then lift the
crêpe (a large flat spatula is good for this) and place it on the
plate.
Repeat the above procedure until all the crêpes are cooked. If you
are cooking the crêpes to be used later, you can stack them on a
plate and once they are cool cover with plastic film to keep them.
Notes:
It is possible to add all the ingredients into the mixer bowl at once. However,
adding the water gradually at the end is preferable as it minimises clumping of the
flour.

Orange Cup Cinnamon Rolls

Orange Cup Cinnamon Rolls
4 Oranges
1 Can of Biscuits
Cinnamon
Powdered Sugar
Little bit of Milk
Directions:
Cut 1/3 of the orange off and scrape pulp from the insides of both pieces. Take 1 biscuit and mash out. Sprinkle a little powdered sugar and cinnamon and layer with another biscuit and repeat. Usually takes 2 or 3 biscuits. Roll up the layered biscuits and put into the hollowed orange. Add about a tablespoon of powdered sugar on top and a teaspoon of milk. Replace top and wrap in tin foil. Place in coal or fire for about 30 minutes. Remove, unwrap, pull top off and out pops a delicious cinnamon roll with a hint of orange. Rhea - Tupelo, MS

Cinnamon Bears

Cinnamon Bears
(I think that's what they're called). We cut French bread into chunks, dipped them in melted butter, then rolled them in
cinnamon and sugar, and toasted them like marshmallows.

BANANA SPLIT SMORES

BANANA SPLIT SMORES
12 Marshmallows
24 Gingersnaps
1 Milk Chocolate Bar (1.5 Ounces), separated into 12 pieces
1 Small Banana, cut into 12 pieces
Toast Marshmallows on Skewers until browned. To make a S’Mores, ease a marshmallow onto a gingersnap, top with 1 piece chocolate and 1 piece banana. Cover with other gingersnap. Press down until chocolate melts.
SERVINGS 12; CALORIES 110; FAT 3 g; PROTEIN 1 g; CARBS 21 g; FIBER SERVING SIZE= 1 S’Mores

Apple Boats

Apple Boats
1 apple per person
raisins
cinnamon
brown sugar
Core apple. Surround apple in aluminum foil. Put in raisins, brown sugar and cinnamon. wrap apple in aluminum foil and place on coals. rotate occasionally. when your apple boat is done cooking it tastes like sweet apple sauce with peeling.

Banana Boat

Banana Boat
bananas, unpeeled
marshmallows
chocolate chips
peanut butter
tin foil
Cut banana lengthwise about 1/2 inch from each end. Put chocolate chips, marshmallow, peanut butter etc. into your banana. Wrap in foil and put in the coals. When peel is black; it's done. Let cool a few minutes. and serve.