Excerpts from:

Outdoor Odyssey

A collection of outdoor recipes compiled by Troop 434

Contents (Please choose from the following):

• Nosebag Recipe: Apple Boats, Scotty's Gorp, Ticks on a Toilet Seat, Ants in a Bog, Puppy Chow

• One Pot Meal: Sloppy Joes, Quick Spanish Beef and Rice, Hot Dog Soup, Campers Stew, Vegetarian Chili

• Stick Cooking: Peanut Butter S'Mores, Kielbasa Kabobs, Stick Eclairs, Chicken Teriyaki Kabobs, Bacon Cheese Dogs

• Skillet/Griddle Cooking: Chocolate Chip Pancakes, Shannon's Cheese Eggs, Scotty's French Toast, Breakfast Burritos, Indian Fry Bread  

• Grilling: Teriyaki Steak, Grilled Corn on the Cob, Bacon Mushroom Cheeseburgers, Chicken Hoagies

• Foil Packets: Tuna Salad Coneys, Tin Foil Pizza, BBQ Chicken Dinner Packets, Minty Banana Boats, Vegetarian Foil Pack

• Dutch Oven Cooking: Cornbread, Scalloped Potatoes and Ham, Dutch Oven Ribs , Hawaiin Chicken, Cherry Brownies

• Box Oven Cooking: Scotty's Brownies, Monkey Bread, Meatloaf, Sue's Vegetarian Lasagne, Marie's Pizza Casserole

• Solar Cooking: Quiche, Barbecue Chicken, Hopscotch, Tostada Casserole, Nachos  

• Cooking Tips

• Outdoor Odyssey, The Cookbook

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Nosebag Recipe:

Apple Boats (serves 16)

• 4 green apples (Granny Smith are great)

• 1 cup chunk style peanut butter

• 1/2 cup crisped rice cereal

• 1/4 cup raisins

• 4 squares cheddar cheese (NOT process cheese slices)

Cut the apples into quarters and remove core leaving sections hollow for filling. Mix peanut butter, cereal, and raisins. Spoon mixture evenly into apple "boats". Cut each cheese slice in half diagonally twice to form 4 triangles. Put one cheese triangle on each "boat" as its sail.

Scotty's Gorp (serves 12)

• 2 boxes Kellogg's Low Fat Granola with Raisins
• 2 (10 oz) cans cocktail peanuts
• 2 boxes pitted diced dates
• 2 (1#) packages M&M's
• 2 regular size packages Cheddar Cheese Goldfish

Mix all ingredients together in very large bowl. Divide into ziplock bags for individual servings.

Ticks on a Toilet Seat (serves 12)

• 3 apples (red, green, makes no difference)

• 1 package spreadable cream cheese

• 1 package mini chocolate chips (or raisins)

Core apples leaving whole. Slice crosswise about 1/4 inch thick so they form circles with holes in the middle. Spread cream cheese on apple slices and sprinkle with chocolate chips or raisins.

Ants in a Bog (serves 12)

• 2 finely chopped carrots

• 1/2 cup finely chopped green pepper

• 1 cup cottage cheese

• 1/2 cup Parmesan cheese

• 12 celery stalks, trimmed at the ends

• raisins

Mix carrot, green pepper, cottage cheese, and Parmesan cheese together. Fill celery stalks with mixture. Decorate with raisins (ants).

Puppy Chow

• 1 box Chex (any variety)

• 1 (12 oz) jar creamy peanut butter

• 1 (12 oz) bag chocolate chips

• 1 stick margarine

• 1 lb. powdered sugar

Melt margarine. Add peanut butter and chocolate chips and melt. Pour over cereal in VERY large bowl. Mix. Put into a resealable bag with powdered sugar and shake. Make sure bag is closed tight! Cool on large cookie sheets.

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One Pot Meal

Sloppy Joes (serves 12)

• 3 # ground beef

• 3 TBS instant minced onion

• 9 TBS Worcestershire sauce

• 3/4 cup brown sugar

• 3 (8oz) cans tomato sauce

• 12 hamburger buns

Brown ground beef in a large pot. Drain. Add remaining ingredients and simmer, uncovered, for 15 minutes. Serve over hamburger buns.

Quick Spanish Beef and Rice (serves 8)

• 2 # ground beef

• 3 cups Minute Rice

• 2 (8oz) cans tomato sauce

• 2 tsp prepared mustard

• salt and pepper to taste

• 3 cups water

Brown ground beef and drain grease. Add rice, stirring over high heat until browned. Add tomato sauce and remaining ingredients, mixing well. Bring quickly to a boil. Simmer 10 minutes.

Hot Dog Soup (serves 12)

• 2 # hot dogs

• 1/2 cup onion

• 2 cups celery, sliced

• 2 cans Beef Broth

• 2 cans Beans With Bacon soup

• 2 cans stewed tomatoes

• 2 cans green beans, drained

Brown onion, not dog and celery. Add rest of ingredients. Bring to a boil the simmer 10 minutes.

Campers Stew (serves 16)

• 4 # lean ground beef

• 4 (12 oz.) jars beef gravy

• 2 (8 oz) spaghetti sauce with mushrooms

• 2 (16 oz) cans mixed vegetables of your choice

• 2( 16 oz) cans white potatoes, drained

• 2 TBSP instant minced onions

Brown 1/2 of ground beef in each of two large pots. Drain. Stir in half of the remaining ingredients in each pot and heat until bubbly hot.

Vegetarian Chili (serves 6)

• 1 cup uncooked white rice

• 1 (6 oz.) tomato paste

• 1 cube Knorr Vegetarian Bouillon

• 2 (12 oz.) cans kidney beans

• 1 TBSP instant minced onion

• 1 small bag fresh baby carrots

• 2 small zucchini, sliced

• 1 (11 oz) Niblets corn

• 1 TBSP chili powder

• 4 cups water

Place all ingredients into pot except for rice. Bring just to a boil. Add rice and reduce heat. Simmer over low heat about 20 minutes or until rice and carrots are done.

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Stick Cooking:

Peanut Butter S'Mores (serves 12)

• 12 Reese's peanut butter cups

• 12 marshmallows

• 24 graham crackers

Toast marshmallows over coals to your liking. Make a sandwich placing one graham cracker square on the bottom then adding a peanut butter cup, then the toasted marshmallow and top with the second graham cracker.

Experiment for different tastes using different chocolate candy bars.

Kielbasa Kabobs (serves 15)

• 3 pounds turkey kielbasa, cut into 60 pieces
• 6 Granny Smith apples, each cut into 10 wedges
• 3 large green bell peppers, each cut into 10 pieces

Sauce

• 3/4 cup brown sugar, packed
• 3 TBS cornstarch
• 3/4 cup vinegar
• 2 cups apple juice

Combine all sauce ingredients in small saucepan and cook over cookstove until mixture thickens and boils, stirring constantly.

Assemble kabobs by placing 4 kielbasa, 4 apple wedges, and 2 green peppers on each skewer with green peppers on the outside and kielbasa and apples alternating on the inside.

Cook about 4"-6" from medium coals for approximately 8-10 minutes, turning and brushing with sauce.

Stick Eclairs (serves 8)

• 2 (8 oz) cans refrigerated crescent rolls

• 2 (4 pack) ready made chocolate pudding

• 1 can vanilla frosting, if desired

Take (8) 3/4" to 1" wooden dowels and wash end, then grease it. With your hands, wrap crescent roll dough rectangles around dowels and press to seal, making sure that dough is evenly distributed. Cook over coals until golden brown. Slide off dowell, fill with pudding and frost, if desired.

Chicken Teriyaki Kabobs (serves 12)

• 12 boneless chicken breasts, cut into 1-1/2" cubes

• 3 large red bell peppers, eat cut into 8 pieces

• 3 zucchini, each cut into 8 pieces

• 24 chunks pineapple (fresh is best but can use canned)

• 1 bottle prepared Teriyaki marinade

Place chicken in re-sealable freezer bag and add marinade. Marinate for at least 2 hours (in ice chest). Assemble kabobs by placing 1/12 of chicken, 2 zucchini slices, 2 pineapple chunks, and 2 red pepper slices on each kabob beginning and ending with pepper and alternating the other ingredients.

Grill 4"-6" from medium coals for 15-20 minutes, brushing frequently with marinade until chicken is done.

Bacon Cheese Dogs (serves 12)

• 12 hot dogs

• 12 hot dog buns

• 12 slices American cheese

• 12 slices bacon

• 12 toothpicks, split in half

Cut hot dogs lengthwise but don't cut all the way through. Cut the cheese into strips and place in the hot dog slit. Wrap the dog in bacon and secure with toothpicks, one half at each end.

Place hot dogs on a roasting fork and cook over coals until bacon and hot dog are done to your liking.

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 Skillet/Griddle Cooking:

Chocolate Chip Pancakes (serves 12)

• Pancake mix (we use Krusteaz brand since it only requires adding water)

• 1 cup miniature chocolate chips

• water

Mix pancake mix according to package directions for 12 servings then stir in chocolate chips. Drop by 1/4 cup measure onto pre-heated greased griddle. Cook until bubbles form on top and bottom is golden brown. Flip and cook other side until brown. Can be served with brown sugar or just plain.

This is one of the girls favorite breakfasts!

Shannon's Cheese Eggs (serves 12)

• 24 eggs
• 1 cup grated mild cheddar cheese
• 2 TBS margarine
• 1/2 cup milk

Break eggs into a bowl and add milk. Mix together making sure that egg yolks are broken. Beat lightly.

Heat margarine in skillet until melted. Add eggs. Cook and stir until eggs are almost set. Add cheese and cook until eggs are completely cooked and cheese is melted.

Scotty's French Toast (serves 12)

• 12 slices Honey Wheat Berry Bread, cut in half

• 1 dozen eggs

• 2 cups milk

• 3 TBS sugar

• 1 TBSP cinnamon

Beat eggs in bowl and mix in milk, sugar, and cinnamon. Dip bread halves quickly in mixture, flip over, and lift out with  a fork. Place directly on hot greased griddle and cook until nicely browned. turn over and cook other side until it is also nicely browned. Serve immediately with syrup or powdered sugar.

Breakfast Burritos (serves 12)

• 12 burrito size flour tortillas

• 2 dozen eggs

• 1/2 cup milk

• 1 pound bacon

• 1 (12 oz.) package shredded cheddar cheese

Fry bacon in  skillet until crisp. Drain on paper towel. Break eggs into bowl and add milk. Stir with a fork to mix (breaking yolks). Cook and stir in skillet until done to your liking.

Assemble burritos by placing large spoonful of eggs on tortilla, then topping with bacon and cheese. Roll up and eat. No need for a plate or a fork!!

Indian Fry Bread (serves 12)

• 6 cups flour

• 1 tsp salt

• 2 tsp baking powder

• 1/2 cup powdered milk

Mix ingredients in resealable plastic bag and store. To prepare, slowly add water directly into "ziplock" bag and knead until dough is consitency of biscuit dough. Take a small amount of dough and shape flat like a tortilla. Fry in a thin layer of oil until brown. Turn over and brown other side. Sprinkle with cinnamon and sugar, powdered sugar, or cheese.

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Grilling:

Teriyaki Steak (serves 12)

• 3 # flank steak

For marinade

• 1 cup soy sauce

• 3/4 cup honey

• 4 TBS vinegar

• 1/2 tsp minced garlic (or 4 cloves fresh garlic, pressed)

• 1/2 cup oil

• 2 tsp ginger

Combine all marinade ingredients and marinate meat for 6 hours or longer. If using a resealable plastic bag, use freezer bags for more strength. Grill over charcoal 3-4 minutes on each side for medium rare. To serve, slice meat very thinly cutting diagonally across the grain of the meat.

Grilled Corn on the Cob (serves 10)

• 10 ears corn with husks

• string

Peel back husks, leaving attached, and remove silk. Replace husks making sure they cover the entire ear of corn. TIe securely with a piece of string. Soak in water for about 2 hours. Grill over medium coals for 15-25 minutes until corn is tender. Remove husks and serve.

Bacon Mushroom Cheeseburgers (serves 12)

• 12 frozen pre-formed hamburger patties

• 12 hamburger buns

Topping

• 2 cups shredded cheddar cheese

• 4 oz. jar mushroom stems and pieces, drained

• 12 slices bacon, crisply cooked and crumbled

• 1/2 cup mayonaise

Mix together topping ingredients. This can be mixed ahead and placed in the refrigerator then cooler until needed. Cook hamburger patties 4"-6" from medium high coals for 10-15 minutes, turning once. During the last couple of minues of cooking time, spoon about 1/4 cup of topping on each pattie and cook until cheese is melted. Serve on buns.

Chicken Hoagies (serves 12)  

• 12 boneless skinless chicken breasts

• 2 cups barbecue sauce

• 1 cup honey mustard

• 1/2 cup Dijon mustard

• 6 TBSP lime juice

• 12 Hoagie buns (or flour tortillas)

Mix all ingredients except chicken and buns. Wash and trim fat from chicken. Cook over medium coals on grill. Sear each side of chicken, then baste with sauce, covering meat completely. Turn basted side down and baste other side. Cook about 1/2 hour on each side, turning once.

Place chicken on Hoagie bun or cut into strips and serve on a tortilla with salsa.

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Foil Packets:

Tuna Salad Coneys (serves 12)

• 6 hard cooked eggs

• 2 cups American cheese, cubed

• 2 (7 oz) tuna, drained and flaked

• 4 TBS green pepper, chopped

• 2 TBS onion, chopped

• 2 TBS stuffed olives, chopped

• 4 TBS pickle relish

• 1 cup mayonnaise

• 12 hot dog buns

Combine all ingredients except buns. Mix lightly and split buns and fill. Wrap each bun securely using drug-store fold.

Place 4"-6" from medium coals with seam side up. Cook 10-15 minutes, turning packets occasionally.

Tin Foil Pizza (serves 12)

• 12 Pita pocket bread
• 1 jar spaghetti or pizza sauce
• 2-3 cups Pizza blend grated cheese
• Sliced pepperoni, veggie sausage, or other pizza condiment (olives, mushrooms, etc.)

Slice top off of pita bread. Spoon in some spaghetti or pizza sauce. Stuff in some cheese. Add some pepperoni or other pizza condiment (if desired).

Cur twelve pieces of heavy-duty foil measuring about 18"x12" each. Put one pita in each foil and wrap each package securely using a drug-store fold.

Place 4"-6" from medium coals with seam side up. Cook for about 10-15 minutes, turning occasionally.

Barbecue Chicken Dinner Packets (serves 12)

• 12 chicken legs (for 1 per person, increase as appetites dictate)

• 1 bottle Heinz Barbecue Sauce (we prefer Honey Hickory)

• 36 small red potatoes (halved or quartered depending on size - should be about 1" cube size)

• 1 bag baby carrots (halved lengthwise for large carrots)

Cut twelve pieces of heavy-duty foil measuring about 18"x12" each. Place one portion of chicken, potatoes, and carrots in the middle of each foil. Pour barbecue sauce (about 2 TBS) on top of each serving. Wrap each portion securely using drug-store fold.

Place 4"-6" from medium coals and cook 30-40 minutes, turning packets occasionally. Can be placed directly on coals but cook less time (about 20-30 minutes, then check) and turn more frequently to prevent burning contents.

Minty Banana Boats (serves 12)

• 12 bananas

• 12 Andes mints

• miniature marshmallows

Slit banana lengthwise only down to the bottom peel. Peel open banana carefully leaving all intact. Alternate Andes mints and marshmallows in the slit and also between the peel and the banana on each side. Wrap in heavy duty foil and place in coals until chocolate and marshmallows are melted (about 5 minutes).

Vegetarian Foil Pack (serves 4)  

• 1 can Loma Linda Swiss Steak

• 1 can cream of mushroom soup

• 4 fresh corn on the cob, husked and cleaned

• 1 bunch asparagus

• 3 medium white potatoes, pared and quartered

• 2 TBSP water

On each of (4) 24" x 18" heavy duty foils, layer 1/8 can cream of mushroom soup, 1 swiss steak, 1/8 can cream of mushroom soup, 1/4 of vegetables. Sprinkle 1/2 TBSP water over each foil and seal all four packs. Cook 4"-6" from medium high coals for about 1 hour or until done, turning frequently. (Or cook in box oven at 450 degrees for 1-1/2 hours).

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Dutch Oven Cooking:

Cornbread (serves 8-19)

• 2 cups cornmeal

• 2 tsp baking powder

• 1 cup whole wheat flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 3 TBS brown sugar

Mix those ingredients and then add:

• 2 TBS butter or oil

• 2 beaten eggs

• 2 cups buttermilk

Preheat cast iron well greased Dutch oven. Add batter and bake for 10-15 minutes with 10 coals in a circle below the oven and 18 coals on top. Remove from bottom heat and continue to cook for approximately 5 minutes.

Scalloped Potatoes and Ham (serves 12)

• 10-12 potatoes, peeled and sliced

• 3 (1 lb) precooked ham steaks, cubed

• 2 lbs block Velveta cheese, sliced

• 5 cups milk

• 1/2 cup margarine

• 6 TBS flour

Line two 12"-14" Dutch ovens with foil. Layer 1/8 of the potatoes into the bottom of each oven. Sprinkle 1 TBS of flour over each. Top with a layer of 1/6 of the ham and then 1/6 of the cheese. Dot each with 1 TBS margarine, cut into small pieces. Repeat layers three times. End with a final layer of potatoes. Scald milk in a saucepan over cookstove. Pour 1/2 of the milk over contents of each Dutch oven. Cover Dutch oven. Place 6-7 coals below and about 15 on top of the oven. Cook approximately 35 minutes then remove from bottom heat and continue to cook an additional 20 minutes.

Dutch Oven Ribs (serves 10)

• 2 bottles barbecue sauce

• 1 large jar applesauce

• 3 # pork ribs

Brown pork ribs in frying pan. Mix barbecue sauce and applesauce together and pour into bottom of 12" Dutch oven. Add pork rib meat. Cover and cook with 12-14 coals below and 14-18 coals on top for at least 2 hours stirring occasionally. (Remember to add new coals after 1 hour of cooking time).

Hawaiian Chicken (serves 12)

• 12-24 chicken legs and/or thighs (depending on appetites)

• 1 package dry onion soup mix

• 2 (8 oz.) apricot jam

• 1 (12 oz) Russian dressing

• 9 (16 oz) can pineapple chunks

Combine sauce ingredients and dip chicken in mixture. then , pour remainder over chicken in a well seasoned Dutch oven. Bake with 9 coals below and 15 coals on top for 40 minutes. Remove from bottom heat and continue to cook for an additional 20 minutes until chicken is done.

Cherry Brownies (serves 10)

• 1 box Brownie mix for 9"x13" pan

• milk and/or eggs per package directions

• 1 can cherry pie filling

Line inside of a Dutch oven with foil. Mix brownies per package directions. Spread cherry pie filling into bottom of 12"-14" Dutch oven. Pour brownie mix over it in the pan. Place cover on top of Dutch oven. Bake using 6-7 coals below and 15 coals on top for about 20 minutes. Remove from bottom heat and continue to cook an additional 10 minutes.

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Box Oven Cooking:

Scotty's Brownies (serves 9)

Scotty learned how to make these when she was on a field trip with her Intermediate Girl Scout Troop. She still makes them to this day and considers this recipe the best and easiest she's ever seen.

• 3/4 cup sifted flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 2 squares unsweetened chocolate

• 1/3 cup margarine

• 1 cup sugar

• 1/2 tsp vanilla

• 2 eggs

• 1/2 cup chopped walnuts (optional)

Melt chocolate and butter over low hear in saucepan. Remove from heat and add sugar and vanilla. Add eggs, one at a time, beating after each addition. Stir in dry ingredients. Mix in walnuts, saving about 1/4 cup to sprinkle over the top of the batter in the pan. Spread batter in greased 8"x8"x2" pan. Bake at 350 degrees (about 9-10 coals) for 20 minutes (do not overbake).

Monkey Bread (serves 12)

• 4 cans flaky, butter flavored refrigerated biscuits
• cinnamon
• sugar
• 1 cube butter or margarine, melted

Cut each biscuit into four pieces. Roll in a mixture of cinnamon and sugar. Place in 13"x9" pan. Pour melted butter over the top. Bake in box oven at 350 degrees (about 9-10 coals) until done (about 15-20 minutes).

Meatloaf (serves 8)

• 2 pounds lean ground beef

• 1/2 cup quick cooking oats

• 1/2 cup ketchup

• 2 eggs

• 1 TBS instant minced onion

• 1 tsp dry mustard

Mix all ingredients together. Pat mixture into two small loaf pans (4-1/2"x8-1/2") and bake approximately 20-30 minutes using 8-10 hot coals. Bake longer as needed.

Sue's Vegetarian Lasagne

• 1 box Morningstar Farms Grillers (meatless hamburger found in the frozen food section)

• 1 (3 #) jar Prego Fresh Mushroom Spaghetti Sauce

• 1# + 12 oz. Mozzarella cheese

• 2/3 box extra wide lasagne noodles (15 noodles)

Shred cheese and divide into 3. Boil lasagne noodles per package directions. Rinse with cold water and drain. Defrost Grillers and crumble. Reserve small amount of spaghetti sauce for bottom of lasagne dish. Mix rest of sauce with crumbled grillers and heat.

In large 13"x9" dish, layer 5 noodles, then 1/3 sauce/griller mixture, then 1/3 cheese. Repeat twice.

Cook in box oven at 375 degrees (about 10 coals) between 30-45 minutes depending on how well you like the cheese done.

This may also be layered into a Dutch Oven and cooked with 10 coals below and 15 coals on top for about the same time. Remove from bottom coals after 25 minutes.

Marie's Pizza Casserole (serves 12)

• 2 # ground beef

• 2 (8oz) cans Pizza sauce

• 2 (4oz) cans sliced mushrooms

• 2 TBSP dried oregano, crushed

• 2 tsp garlic salt

• 4 cups rotini or macaroni, cooked and drained

• 1-1/3 cup milk

• 4 cups shredded mozarella cheese

• salami slices, optional

• cherry tomatoes, optional

In skillet, brown ground beef and drain. Stir in pizza sauce, undrained mushrooms, oregano and salt. Bring to a boil. Remove from heat. Combine rotini and milk. In each of two 2-quart casseroles, layer 1/4 of the meat sauce, then 1/4 of the rotini mixture, then 1/4 of the cheese. Repeat layers. Bake at 350 degrees (about 9 coals) for 25-30 minutes. Garnish with salami slices and cherry tomatoes if desired.

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Solar Cooking:

Quiche (serves 6)

• 1/2# bacon, cooked crisp and crumbled

• 1 cup shredded swiss cheese

• 4 eggs

• 2 cups whipping cream

• 3/4 tsp salt

• 3/4 tsp sugar

• 1 cup crushed seasoned croutons

Place croutons in bottom of a 9" dark round pan. Beat eggs slightly then add rest of ingredients. Pour over croutons in pan. Cook covered in solar oven 1-1/2-2 hours until knife inserted in the center comes out clean.

Barbecue Chicken (serves 12)

• 12 chicken legs

• 12 chicken thighs

• 1 bottle barbecue sauce

Brush chicken with sauce. Place half of the chicken in each of two 9" round dark pans. Pour remaining sauce over chicken. Cover and cook in solar oven about 2-3 hours.

Hopscotch

• 1/2 cup peanut butter

• 1 (6 oz.) package butterscotch morsels

• 1 (3 oz) can Chow Mein noodles

• 2 cups miniature marshmallows

Combine peanut butter and butterscotch chips in a 9" dark round pan. Place in solar oven until chips are almost melted then stir until completely melted. Remove from oven and stir in chow mein noodles and marshmallows. Drop by teaspoon onto wax paper. Let set.

Tostada Casserole

• 1 (16 oz) can nofat refried beans or vegetarian refried beans

• 1 cup cheddar cheese

• 1 small can chopped olives

• 8 oz. sour cream

• 8 oz. mild chunky salsa

• 8 oz. guacamole

• 6 oz. pre-cut salad mix

In dark dish suitable for Solar Cooking, layer refried beans, chopped olives, salsa, guacamole, and cheese. Cook in solar oven until cheese melts and mixture is hot (between 45 minutes to 1-1/2 hours). Top with sour cream and then salad mix.

May be eaten as is, placed in a warm tortilla, or used as a topping on tortilla chips.

Nachos (serves 10 snacks)

• 1 bag (8 oz) tortilla chips

• 1 can refried beans

• 1 jar Cheese Whiz, Mexican style

• 1 can sliced olives

• 2 tomatoes, diced

• 2 cups shredded Mexican blend cheese

Layer all ingredients in the order given in a black 9" round pot. Place in solar oven for about 20-20 minutes until cheese is melted and ingredients are hot. Garnish with guacamole and sour cream, if desired.

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Outdoor Odyssey, the Cookbook

Over 100 recipes providing an opportunity to sample a progression of cooking techniques from no cook "nosebag" recipes to Dutch oven and even solar recipes. Hints for cooking techniques are provided in each section. Included are over 10 vegetarian recipes to add diversity to your cooking!

Outdoor Odyssey is currently out of print.

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