| Brother James' Boy Scout Omelettes
| Ingredients: |
| 2 eggs |
Bacon (2 strips) |
| Shredded Cheese | |
Beat eggs well and place in freezer bag. Add bacon and cheese, don't forget the salt and pepper (if desired) and place in the freezer about a day and a half before you leave for your camping trip. When you get up in the morning, the ingredients for your omelette should be just right for cooking.
- If you like, you can also add vegetables of your choice.
- Other breakfast meats such as sausage or ham can be substituted for the bacon or if you prefer not to use meat, add about a teaspoon of shortening, the grease is needed.
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Blackberry Conserve
makes about 2 cups
A conserve is a cooked mixture of fruit and sugar that is
usually spread on biscuits or English muffins.
Ingredients:
1 cup Water
2 cups Sugar
1 teaspoon Lemon zest (grated peel)
1 teaspoon Orange zest
2 cups Blackberries
Directions:
1.Bring the water to a boil in a saucepan.
2. While the water is coming to a boil, slowly whisk in the
sugar. Add the zests. Bring to a boil.
3. Add the berries and reduce the heat to medium. Cook,
stirring frequently for 25 minutes.
4.Allow to cool. Cover and refrigerate for up to four days.
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Trail Mix Deluxe
| Ingredients: | |
| pretzels | peanuts |
| raisins | m&m's |
| peanut butter chips | chocolate chips |
To Prepare just mix and put in plastic bags. Kids like to get involved too and this is a great treat to carry on a hiking trip. |
Guacamole
This is the famous dish in its traditional form.
Adjust it to your personal taste by adding items
like garlic, cilantro, lime juice, or onions. Makes
about 1 cup.
2 Avocados (The black "Haas" type), ripe
1 Serrano chili, finely minced
1/4-teaspoon Kosher salt
Directions:
Split the avocados. Remove the pit. Scoop out the
flesh. Add the chili and salt. Mash. Serve immediately. |
Authentic Mexican Tortillas
makes about 12
Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water |
1 Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
2 With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
3 Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness. 4 Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
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