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Baked Stuffed Trout

Recipe Ingredients:

• Lake Trout (3-4 lb.)
• Instant chicken stuffing
• Salt
• Pepper
• Lemon juice
• Vegetable oil
• Aluminum foil

Cooking instructions:
Make the stuffing according to pkg. directions.
2. Clean trout by gutting only. leave head and tail on.
3. Lay out tin foil, double thickness and big enough to wrap trout completely.
4 Lay trout on foil and stuff cavity.
5. Sprinkle with salt, pepper and lemon juice. Add a couple of tablespoons of oil around fish wrap trout and place on grill above flames for about 45 minutes.
6. Remove from fire and unwrap. Skin will peel off.

Comments:
Be sure to hike the tin foil out.

Big Man's Breakfast

Recipe Ingredients:

• 3 eggs
• 1 bag of shredded cheese
• 3 English muffins
• 6 strips of bacon
• 1 stick of butter
• salt

Cooking instructions:
Butter a frying pan and cook eggs in it. Once eggs are cooked split them up in three pieces. Next put the cheese on each one. Then put 2 slices of bacon on each muffin. Last put the salt on each muffin with the top of the muffin.

Variations/Hints:
If you want you can toast the muffin over the fire.

Swedish Hardtack

Recipe Ingredients:

• 2 cups plain yogurt
• 1/2 cup honey
• 1/2 cup light cooking oil
• 6 cup flour, with more for rolling dough(either all rye or 1/2 whole wheat and 1/2 rye)
• 1 teaspoon salt
• sesame seeds

Cooking instructions:
Mix all ingredients, knead tills smooth, refrigerate an hour or more.
Roll 1 lb. dough to square 16 " dia., trim edges to make smooth square, cut with pizza cutter or knife to make 16 crackers.
Bake on cookie sheet at 375 degrees F. for ~14 min., rotating trays(if using two or more) midway.
Cool and wrap groups of 8 or 10 crackers first in foil, then plastic bag.
Bake till just browning or they will be brittle. If done well they will keep a long time and not break apart.

Comments:
This is a recipe we've used for dozens of trips which came from The Natural Foods Cookbook by Beatric Trum Hunter.

Best Camp Spaghetti

Recipe Ingredients:

• 1 - 2 lbs ground beef very lean
• 1 jar prepared spaghetti sauce
• Parmesan cheese
• 8 oz dried spaghetti noodles
• Spices as preferred

Cooking instructions:
At home: Cook the ground beef until browned. Drain and rinse all fat from the beef. Dry in oven or dehydrator. It will have the consistency of grape nuts when it is done.

Spread the sauce on a drying tray or cookie sheet prepared with cooking spray. Dry until the consistency of fruit leather.

Put the beef in one baggie, sauce in another, and parmesan cheese in a third. Since the seasoning of the sauce is "deflated" by the drying process add some dried oregano, fennel seed, basil into a fourth small bag. Finally, break the spaghetti in half and put it into a baggie.

At camp: Reconstitute the beef and sauce together in small amount of water. Continue to add water until beef is the proper consistency. Thin the sauce with more water until it is sauce like. Meanwhile cook the noodles and finally add the sauce to the noodles. Add spices to taste and sprinkle the final spaghetti with the parmesan.