2 envelopes Lipton’s Cream of Chicken Cup-o-soup
1 can Swanson’s Chunk Chicken Meat
1/2 package mixed freeze-dried vegetables
1 cup Bisquick in a zip-type bag
Water

Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water. Place on camp stove. Heat to simmering, stirring occasionally.

While soup is heating, add water (see Bisquick box instructions for quantity) to Bisquick and knead in the zip-type bag. When soup is hot, tear off a corner of the bag and squeeze out mounds of Bisquick into the pot. Cover and cook for about 10 minutes over low heat.

Source: Cooking Down the Road by Joan Prins

1 (3 1/2 to 4 pound) sirloin tip roast
1 (6 ounce) jar prepared mustard
1 cup salt

Prepare campfire so you have a good bed of hot embers. You should have a large, wide fire so the coals can be raked up as needed.

Smear meat with mustard and pat salt into mustard until it can hold no more.

Lay roast in coals, raking embers around it. Turn roast after 45 minutes. Cook another 45 minutes for rare (140 degrees F), 60 minutes for medium (160 degrees F) and 75 minutes for well done (170 degrees F) on meat thermometer. Remove from coals and knock off black crust.

1 chocolate bar
2 or 3 marshmallows
2 graham crackers

Toast marshmallows over coals. Break chocolate bar in half. Place on top of graham cracker. Sandwich marshmallows between the chocolate bars and graham crackers.

Family size package (8) skinless chicken breasts
1 can sliced pineapple
1 (12 ounce) jar favorite barbecue sauce
Maraschino cherries

Place four chicken breasts on the bottom of a Dutch oven. Use half of the sliced pineapple to place on top of the breasts, pouring all the juice over the chicken. Pour half of the barbecue sauce on top of the chicken. Place another layer (the remaining four breasts) on top of the previous chicken/pineapple layer. Layer again with the remaining pineapple slices, placing a cherry in the center of each pineapple slice. Pour the remaining barbecue sauce on top. Place the lid on the Dutch oven.

Place the Dutch oven on the coals and cover the top of the oven with coals. Cooking time is 30 to 45 minutes. Remove lid and check at about 20 minutes. When finished, make sure that the chicken is thoroughly cooked before serving.

Place the empty oven back on the coals to clean (burn) it out.

Mushrooms
Canned Underwood Deviled Ham
Parmesan cheese

Remove stems from mushrooms. Place about 1/2 teaspoon of Underwood Deviled Ham inside each mushroom cap. Sprinkle Parmesan cheese on top of mixture. Melt the cheese/ham/mushroom cap by toasting near fire at angle. Serve hot.

Serves 6.

6 large skinless, boneless chicken breasts
6 (3-inch square) slices mozzarella cheese
12 strips bacon
6 to 8 fresh mushrooms
Parsley flakes
Black pepper

Preheat Dutch oven and lid over fire. Line bottom and sides of pie pan with foil to minimize cleanup. Lightly coat foil with cooking oil.

Wash mushrooms, remove stems and slice. Wrap some mushrooms, sprinkle of parsley and dash of pepper in each cheese slice rolled into tube.

Wash and salt chicken breasts. Wrap each cheese tube with chicken breast (lengthwise) and then wrap with two slices of bacon to hold edges together. Use woodenpicks to hold bacon, chicken and cheese together.

Arrange chicken seam side up in pie pan, place pan in Dutch oven on three small rocks to hold pan off bottom of oven, cover and bake about 45 minutes with medium high heat (more on top, less on bottom of oven) until chicken is done (meat is flaky and not pink).

Option: use Italian seasoning for a different flavor, or top with grated cheese when served.

1 large can sliced peaches
1 (18.25 ounce) box white cake mix
Butter
Cinnamon

When the Dutch Oven is preheated, put the entire can of peaches and juice into the oven. Add the dry cake mix on top of the peaches. Place several pieces of butter on top, and sprinkle cinnamon all over. Place lid on the oven and bake about 45 minutes. Serves 8.

Serves 2.

1/2 pound flat egg noodles
2 tablespoons dried peas (can use split peas)
2 tablespoons Parmesan cheese
1/2 teaspoon dried tarragon
1/4 teaspoon white pepper
1 can tuna
3 cups water
Salt to taste

Before leaving home or base camp, place noodles in a sealed container, then mix all ingredients except tuna and place in a durable plastic bag, within the noodle container.

When ready to cook, add 3 cups water to a small pot, and bring to boil. Add noodles and boil until tender (10-20 minutes, depending on your elevation and noodle size).

Drain most of excess water, and add dry ingredients to pot, stirring well. Add a little more water as necessary. Open and drain tuna, then add to noodle casserole, continuing to stir while heating over low heat 5 more minutes.

Cake batter or muffin batter
Oranges, hollowed out

Pour cake or muffin batter into a hollowed out orange until it is about half full. Replace the lid of the orange, wrap it in foil and bake over coals for about 10 minutes or until done.

4 boneless, skinless chicken breast halves
Salsa

Wrap each piece of chicken into foil "envelope." Pour salsa over chicken and seal foil tightly. Place over fire and cook for 40 minutes. If you don’t have a grill over the fire, place on a rock near the fire, but not directly in the flames and cook for the same amount of time, turning every 10-15 minutes.