In a large silver urn
Pour in six cups of Kindness
Five cups of Tenderness
Four cups of Affection
Three cups of Understanding
Two cups of Good Nature
One whole cup of Truth
One half cup of Smiles
One teaspoon of Tears

Stir well and add:

One generous dash of Naughtiness
Two of Sympathy
Three of Wisdom

Mix all these ingredients well together,

Then sprinkle with Spice of Life
and finally strew with Red Roses.

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Bannock was the name of the famous frying pan bread or oven biscuits of favoured by trappers in the early 19th Century in the Western United States. This traditional stuffed pastry recipe was designed to be used for cooking outdoors using a trail oven or reflector.

1 cup Flour
1 teaspoon Baking Powder
1/4 teaspoon salt
3 tablespoons Shortening, solid
1 Egg, whole or powdered
1/3 cup cold Water
4 Partridges (like sized bird)
1 cup Potato, raw
2 tablespoons Onion, raw
Salt to taste
Pepper to taste

Mix flour, baking powder,1/4 teaspoon salt thoroughly. Mix shortening and egg into the dry ingredients. Stir in enough cold water to make a firm dough. Clean partridge and remove meat from bones. Chop and mix meat, potato, and onion together, and add salt and pepper to taste. Roll and cut pastry in to rectangles about 1/4 inch thick. Well moisten the edges of the pastry. Put generous portion of the meat mixture on one half and seal the edges of the pastry well. Prick with fork to allow steam to escape. Place on a pan and bake in moderate oven for (or with a reflector) for 3/4 hour or until done.

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Xena: You can tell me about it later. Years from now when we're old and gray....
Look Gabrielle. I know its bad, but we survived worse right?
Xena Warrior Princess, Three Against An Army

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Ingredients
4 cups various dried fruts and nuts.
1/2 cup shredded coconut (optional)
3/4 cup water
1 1/2 rolled oats. (not instant.)
1 1/4 flour (not sifted)
Pinch cinamon
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup mollasses
1 TBSP vanilla extract (or one dried vanilla bean rehydrated in 1tbsp water overnight)
1/4 cup honey
1/2 cup honey

Method
Preheat your oven to 375 and grease a baking sheet or jelly-roll pan.
For my trail bars, I used raisins, dried apricots, prunes, walnuts and coconut. Feel free to use whatever fruits you like. Be sure to dice all your fruits so that they are smaller than bite-sized. Other wise they will be hard to cut through when you're making your bars.
Bring 3/4 cup water to a boil.
Combine all the fruits and nuts (about 4 cpus) into a sauce pan and reduce heat. Stir occasionally. Let simmer until fruit has absorbed all the water. Remove from heat.
In a mixing bowl combine all your dry ingredients and stir them so that they are equally incorporated.
Add you're mollasses, honey, and vanilla extract. Stir until you have a dough that is slightly more dry than cookie dough. This is where you may need that second portion of water. Add a little at a time, if needed, until the consistancy is reached. You should be able to form your dough into a ball and not have it fall apart, but not have it stick to your hand, either.
When your dough is the proper consistency and everything is equally distributed, spread the dough out onto your pan and
even it out.
Put it in the oven and bake it for 25 minutes. Since each oven and altitude varies, make sure you check your bars for doneness before serving.
Let your bars cool for about an hour (or until they are room temperature to the touch) and then divide into sections. I got 18 bars from this recipe I created using a jelly roll pan.
If you let them cool to room temp. and then wrap them individually either in cheese cloth, butcher's paper, or saran wrap, and then refridgerate them the next day, You're bars should be congealed enough to nibble on just like a store-bought trail bar. Enjoy
Courtesy wadekwelles@email.com

This is a traditional way smoking salmon used by Native Americans of the Northwest.

1 good sized Salmon

Clean salmon and remove all organs, head, tail, and backbone, but leaving the bake skin intact. Cut a long, study, hardwood sapling. Sharpen one end and make a split in the other end about twice the length of the fish. Open the fish like a book and ease it onto the splint, with the sapling supporting the back of the fish and extending on both sides. Wrap twine or wire around the split end to secure. Cut 6 or so small pieces of wood to be used as crosspieces. Slide crosspieces through the split stick on both sides of the fish to hold it flat. Stick the sharpened of the stick in the ground and place over a campfire that has burned to glowering coals. Turn the fish until it the skin cooks crisp.

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Statistics show that of those who contract the habit of eating, very few survive. Wallace Irwin

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3 package Chicken Noodle Soup envelops
3 can Chicken, boned 12/14 oz
4 tablespoons Flour
9 cup Water
Dumplings

Put the soup mix and flour into a large kettle. Stir in water and add the boned chicken. Place on the fire and bring to a boil, stirring occasionally. Make dumplings. See the Dumpling recipe for directions.
Courtesy of The Virtual Campsite Cookbook

1 cup All Purpose Flour
1 tablespoon Shortening
1 1/3 teaspoons Baking Powder
1 tablespoons Sugar
1/4 teaspoon Salt
1/3 cup Water or Milk
Method

Mix dry ingredients into a bowl. Make a well in the mixture, and add the Oil and Milk all at once. Stir vigorously until well mixed. Should create a moist, thick dough.. A half-recipe should be enough for 8 dumplings. Use a tablespoon to drop dough onto the vigorously simmering stew or soup. Cover and simmer for about 15 minutes.
Courtesy of The Virtual Campsite Cookbook

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8 slice Bacon
1 Onion
4 Potatoes, cooked

Cut up the bacon into pieces. Cook in a skillet until done. Dice and add the onion. Cook until tender. Grate the potatoes, or cut up fine, and add to the pan. Cook until the potatoes are crisp. Courtesy The Virtual Campsite Cookbook

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Friends are as companions on a journey, who ought to aid each other to persevere in the road to a happier life.
Pythagoras

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8 pounds Venison
1 tablespoon Salt
1/4 teaspoon Black pepper
1 teaspoon White pepper
1/2 teaspoon Red pepper
1 teaspoon Meat tenderizer
2 tablespoons Seasoned salt
2 teaspoons Accent
1 teaspoons Garlic powder
1 tablespoon Kitchen bouquet
2 tablespoons Morton tender quick
1/3 cup Worcestershire sauce
1/3 cup Soy sauce
1/3 cup Barbecue sauce
1/3 cup Liquid smoke

Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine salt, peppers, meat tenderizers, seasoned salt, accent, garlic and onion powders, kitchen bouquet, morton tender quick, worcestershire sauce, soy sauce, barbecue sauce and liquid smoke. Marinate meat in sauce for 24 hours in a sealable plastic bag. Place meat directly on oven racks, line bottom of oven with foil, or on rack in shallow pan and dry in oven for 6-8 hours on lowest setting. Continue to dry in warm oven if necessary.
Courtesy Jim Speirs' Camp Cooking, from Steve Herrick,

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Water
Fresh ground coffee

Bring water to boil; add fresh ground coffee; immediately remove from fire; pour from top.

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I attempted nearly everything at least once, including great land snails, though I did baulk at roasted bat.
Naomi Roberts, in Ghana

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1 1/2 pounds Ground Beef (or Venison)
1 medium Onion, chopped
1 can (28 oz.) crushed Tomatoes
1 jar (30 oz.) Spaghetti Sauce
2 cans (16 oz. each) Kidney Beans
2 to 4 tablespoons Chili Powder

In a large kettle or Dutch oven brown beef and onion; drain. Add remaining ingredients; simmer for at least 15 minutes, stirring occasionally. Yield: 10 servings (2 1/2 quarts)
Courtesy The Wild Side, Source: The Best Of Country Cooking /1998

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1 cup yellow Cornmeal
1/2 cup All-Purpose Flour
1 Egg
2 teaspoons Baking Powder
1/2 cup Milk
1/4 cup Water
1/4 cup Parmesan Cheese
1/8 teaspoon Salt
1/4 cup Peanut Oil
2 tablespoon Margarine

Mix cornmeal, flour, baking powder, egg, milk, water, cheese and salt. Pour oil in 10" skillet. our in cornmeal mixture and spread to cover bottom evenly. Tightly cover pan. Cook over medium-high heat for 5 minutes. Reduce heat to low and cook 20 minutes.
Uncover pan. Spread butter over top of bread. With spatula, turn bread over so top is on bottom. Cover. Increase heat to medium-high and cook 5 minutes more.
Courtesy Recipes and Outdoor Cooking, from E.B. Waters

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A faithful friend is the medicine of life.
Ecclesiaticus 6:16

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2 cup Sugar
1 cup Tang orange powder
1/2 cup Instant Tea
1/2 teaspoon Cinnamon
1/2 teaspoon Cloves
1 package Lemonade mix, 1 qt size

Mix ingredients together and store in a air-tight container. Mix 2-3 tablespoons with a cup of
hot water, to taste.
The Virtual Campsite Cookbook

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1/2 cup Margarine or Butter
2 teaspoons Garlic salt
1/8 teaspoon Red Pepper sauce
3 pounds cleaned raw Shrimp
1 can (8oz.) sliced Water Chestnuts, drained
1 large green Pepper, cut into rings
1 tablespoon chopped Onion
1/2 teaspoon Salt
1/2 teaspoon dried Tarragon Leaves

Form a pan, 11 x 11 x 1/2 inch from double thickness, heavy duty aluminum foil. Place margarine, garlic salt and hot pepper sauce in pan; place on grill 4 to 6 inches from medium coals until margarine is melted. Remove pan from grill; add remaining ingredients. Cover pan with piece of heavy duty aluminum foil, sealing edges well. Grill until shrimp is done, 20 to 30 minutes.
Serves 12.
Courtesy of the Recipe Box

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Do not follow where the path may lead. Go, instead, where there is no path and leave a trail..
Anonymous

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Fiddleheads, as the name suggests, are tightly coiled baby ferns that resemble a fiddle.

Fresh fiddleheads are harvested just as the ostrich fern begins to poke its head through the soft earth. Fiddleheads are completely organic, grown with no additives or artificial fertilizers.

Fiddlehead ferns
Butter
Salt
Pepper

Wash in cold water, using several water changes, briskly swishing the fiddleheads about. Bring a pot of water to a vigourous boil. Use 3 cups of water for each pound. Add the fiddleheads to the boiling water and simmer until just tender (about 15 minutes). Drain and serve with butter, salt and pepper to taste. A few drops of vinegar may be desired.
Courtesy Jim Speirs' Camp Cooking

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1/4 cup all-purpose Flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 2-3 pound Rabbit, cut up
2 slices Bacon
1 large Onion, cut into thin wedges
1/2 cup Dry White Wine or Vermouth
1/2 cup Water
1 tablespoon Lemon juice
1/2 teaspoon Salt
1/2 teaspoon dried Marjoram, crushed
1/4 teaspoon dried Oregano, crushed
2 tablespoons snipped Parsley

In paper or plastic bag combine 1/4 cup flour, 1/2 teaspoon salt, and pepper. Add rabbit pieces; shake to coat. In a 10-inch skillet cook bacon till crisp; drain, reserving drippings in pan. Crumble bacon, set aside. Brown rabbit in reserved drippings, about 5 minutes on each side. Add onion, wine or vermouth, water, lemon juice, 1/2 teaspoon salt, marjoram, and oregano. Cover and simmer about 1 hour or till meat is tender. Sprinkle with parsley and crumbled bacon. Makes 4 servings.
Courtesy The Wild Side, Source: B. H. & G. Italian Recipes

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Our minds are like our stomachs; they are whetted by the change of their food, and variety supplies both with fresh appetites.
Marcus Fabius Quintilian (35- 90 AD), Roman Orator

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4 whole Trout (each about 1/2 pound), cleaned and scaled
1 1/2 cups bottled Italian-style dressing
5 tablespoons Butter or Margarine
1/2 cup chopped salted Macadamia Nuts

To bone cleaned trout and keep head and tail in place, open body cavity; insert a sharp knife at head end under backbone and cut between ribs and flesh, releasing bones from fish back. Take care not to cut through back of fish. Repeat process to free other side. Ease backbone free, leaving back flesh of trout intact. Using kitchen scissors, snip backbone at head and tail; lift out bony skeleton and discard. Cut off and discard fins. Fish is now ready to be butterflied-spread out flat. Place butterflied trout in a shallow pan and pour over dressing; cover and let stand for about 30 minutes. Remove from marinade and drain briefly (reserve marinade). Place skin-side-down on well-greased grill 4 to 6 inches above a solid bed of low-glowing coals. Cook, brushing occasionally with reserved marinade, for about 10 minutes or until fish flakes easily with fork. Meanwhile, melt butter in a heavy metal pan on grill and add nuts; keep warm to serve over cooked fish. 4 servings.
Courtesy of the Recipe Box

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1 Turkey meat sliced thin
2 tablespoons Liquid smoke
3 tablespoons Soy Sauce
10 drops Tabasco sauce
1/3 cup Worcestershire sauce
1 1/2 teaspoons Hickory seasoning liquid
1 tablespoon Onion salt

Mix all ingredients together in a marinade dish. Mix together and add strips of turkey or beef into marinade. Marinade for 8-24 hours, depending upon how often you shake mixture and how flavorful you want it. Take strips out of maranade and lightly dampen with towel to try excess liquid off. Place in dehydrator or on sheets for oven. dehydrate till jerky is tough/crisp. Time varies based on method of dehydration, use your best judgement (12-36 hours). Add extra tabasco for more spicy flavor.
Courtesy Jim Speirs' Camp Cooking, from Ron's Recipe Database

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There is no royal road to anything. One thing at a time, all things in succession. That which grows fast, withers as rapidly. That which grows slowly, endures.
Josiah Gilbert Holland

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6 quail
1 tablespoon Butter
1 teaspoon chopped Parsley
1 teaspoon chopped Onion
1 tablespoon Flour
1 can Mushrooms with liquid
1 cup Sherry
1/2 teaspoon Pepper
1/2 teaspoon Salt
Tabasco sauce to taste

In separate skillet, brown quail. Make sauce: Sauté parsley and onion until brown; add flour and brown. Add mushrooms with liquid, sherry, salt and pepper. Cook thoroughly. Place quail breast side down in sauce, simmer 1/2 hour or until tender.
Courtesy The Wild Side

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2 quart Apple Cider
12 whole Cloves
4 3" Cinnamon sticks
1/4 cup Sugar
6 whole Allspice

Combine the cider, sugar and spices in a large saucepan. Heat slowly to simmering, continue for 3-5 minutes and remove spices. Serve hot, garnished with orange slices, lemon slices, or rings of unpeeled red apple with whole cloves forced through peel.
Courtesy The Virtual Campsite Cookbook

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Welcome thy neighbor into thy fallout shelter. He'll come in handy if you run out of food.
Dean McLaughlin

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10 ounce Venison (trimmed weight)
6 ounce Belly of pork (trimmed wt.)
2 ounce Pitted prunes
1 small Onion
Remains of a pot of tea
3 tablespoons Port
Allspice, thyme or Worcester, to taste
1 pound ready-made Puff Pastry
1 Egg, beaten to glaze

Mince the meats fairly finely, chop the onion very finely and mix together. Season with a good grinding of pepper - but no salt - and some allspice, thyme or a few shakes of Worcester sauce. Pour on the port and mix well, then cover and leave for several hours or overnight to allow the flavours to blend. Cover the prunes with cold tea and leave to soak for several hours. Season the sausage meat with salt and roll it into a long, fat sausage shape. Roll the pastry out to a rectangle and lay the "sausage" down the length of it. Lay the whole drained prunes on top of the meat. Damp one long edge with beaten egg, roll up carefully and seal. Alternatively you may like to enclose the sausage in a decorative pastry plait. In this case, roll the pastry out to a square, lay the "sausage" down the centre and place the whole drained prunes on top. Cut the pastry diagonally into 1/2-inch strips on either side of the meat. Damp the end of each pastry strip with beaten egg then fold the strips alternately from each side, over the meat to create a plait effect. Seal the pastry ends. Slide the pastry parcel on to a damp baking sheet and glaze the top. If you have made a sausage roll, decorate it with pastry leaves and make one or two steam slits in the top of the pastry. Bake at 425 F (220 C) gas mark 4 for a further 25 minutes or so.
Courtesy Jim Speirs' Scouting Page, from Philippa Davenport in "Country Living" (British), November 1988.

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1 Slice of bread
1 Egg

Make a hole in the centre of the slice of bread and place in frying pan and break egg in the centre of the hole and leave to cook.

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One of the most wonderful things about life is that we must regularly stop what we are doing
and devote our attention to eating.
Author Unknown

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3 pounds of lean Beef (round steak is good)
1 teaspoon Salt
1 teaspoon Onion salt
1 teaspoon Garlic salt
1/4 teaspoon Pepper
1/3 cup Soy sauce
1/3 cup Worchestershire sauce

Remove fat. Partially freeze beef: slice very thin. Lay beef slices flat in a heavy duty plastic bag in a shallow container.(You may need more than one.) Combine the rest of the ingredients in a bowl, mixing well. Pour over the beef. Force out as much of the air as you can and seal the bag(s). Marinate 24 hours, turning the bag over several times. Remove beef slices and place onto paper toweling to dry excess marinate. Discard marinate in the bag. Place meat in a shallow pan and bake at 140 degrees (60 C.) for about 4 hours. Check the meat often. It is ready when it is dry and will bend to a 45 degree (7 C.) angle without breaking. If it does break, it is not ruined: drier jerky will keep longer, it is just harder to chew. Store in a tightly closed container.
Courtesy of The On-Line Cookbook, from "Dogwood Delights", a fund-raising book of recipes by the Telephone Pioneers of America (chapter #84).

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1 small Green Pepper; chopped
1/2 small Red Pepper; chopped
10 Mushrooms; chopped
4 large Chicken breasts
1 can Pineapple slices (8oz)
Non-stick Cooking Spray *or* 1 teaspoon Butter
Garlic powder, Salt and/or Pepper to taste
4 squares heavy duty Foil (16x16 inches)

Divide the bell peppers and mushrooms into 4 equal parts. Coat a small area in the center of the foil with cooking spray or a small amount of butter. Place a portion of peppers and mushrooms on the greased area of the foil. Top with a chicken breast and a pineapple slice. Season with garlic powder, salt and pepper to your taste. Fold the foil securely and check for leaks. Place on the coals for 10 to 15 minutes per side.
Courtesy Jim Speirs' Camp Cooking

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Even memory is not necessary for love. There is a land of the living and a land of the dead and the bridge is love, the only survival, the only meaning.
Thornton Niven Wilder, The Bridge of San Luis Rey

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2 cup Sugar, white
2 cup Margarine
1/2 cup Light Karo Syrup
9 1/2 cup Rolled Oats
1 cup Sliced Almonds
1 cup Coconut, optional
1 cup Chocolate Chips, or
1 cup Raisins

Mix sugar, margarine, Karo syrup and rolled oats. Add almonds, coconut and chocolate chips/raisins and stir in. Spread 1/2 inch thick onto a greased cookie sheet. Bake at 350 degrees F. for about 18 minutes, or until golden brown. Cut into bars.
Courtesy The Virtual Campsite Cookbook

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1 cup Margarine or Butter
1 cup Peanut Butter (chunky or creamy)
12 ounces bag semi-sweet Chocolate Chips
12 ounces box Crispix
3 cups Powdered Sugar

Melt margarine or butter, peanut butter, and chocolate chips in bowl. Drizzle over Crispix while stirring. Gradually sprinkle powdered sugar over snack while stirring to coat.
Courtesy of The On-Line Cookbook, Source: Lydia

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Eat nothing that will prevent you from eating.
Ibn Tibbon

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1/2 cup Soy sauce
3 to 4 tablespoons Liquid Smoke
1/8 c Water
1 tablespoon Onion powder
1 teaspoon Garlic powder or
1 clove crushed fresh Garlic
1 tablespoon Fresh ground black pepper
1 teaspoon Honey
1 pound firm or extra firm Tofu

Cut and drain the tofu. I usually take a 1 pound cube, cut it in half, and then slice it into strips on its short side. Strips should be about 4-5 mm in thickness. They may look big, but they'll shrink to about half their size. Mix all the marinade ingredients together well. Put the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it. Let soak for several hours or overnight. Drain excess liquid (and reuse!) and dry tofu in food dehydrator or warm (200 F) oven. This will take probably 4-8 hours, depending on weather. If you live in a sunny, dry climate (Colorado in the summer), you can sun dry it, it'll take all day. If you dry indoors in the winter, your house gets filled with a wonderful smoky smell. If you're drying in the oven, you'll need to flip the tofu over hourly so it dries evenly. The stuff is delicious and keeps indefinitely. Dry the stuff until it's very chewy, but not crispy. Be creative: Use low-sodium soy if you want less salt (it is rather salty) Use Tabasco or ground cayenne if you want it hot. Chili powder makes chili jerky. Oregano and basil makes pizza jerky.
Courtesy Jim Speirs' Camp Cooking, from Mike Richichi

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1/2 cup Flour
1 tablespoon Sugar
1/2 tablespoon Salt
Pepper
4 Tomatoes, ripe
2 tablespoon Butter

Mix flour, sugar, salt, and pepper. Slice tomatoes into 1/2 inch slices. Cut out any hard core. Heat butter in a frying pan. Dip the tomato slices in the flour mixture, coating both sides. Put the slices into the hot butter. Cook on one side long enough to get a nice brown crust. Turn and cook on other side.
Courtesy of The Virtual Campsite Cookbook

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People travel to wonder at the height of mountains, at the huge waves of the sea, at the long courses of rivers, at the vast compass of the ocean, at the circular motion of the stars; and they pass by themselves without wondering.
St. Augustine

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1 box beef Rice'O'Ronie
1 can Hormel beanless chili (Hot or Mild depending on your taste)
1 can Corned beef hash

Prepare the rice as per the box, after rice is done, leave on the fire and stir in the chili and the corned beef hash. Serves 4
Courtesy of My Recipe.com

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5 pound Venison Hamburger ground with no added fat
5 teaspoons Morton's Tender Quick Salt
3 1/2 teaspoons Mustard Seed (to taste)
2 1/2 teaspoons Garlic Salt (to taste)
1 teaspoons Hickory Smoke Salt

Mix ingredients in large bowl and refrigerate, covered with plastic wrap. Remix daily for 3-4 days. On the 5th day, form into rolls of about 2 lbs. each 1 1/2-2" in diameter. Place rolls in a smoker at 120 degrees for 6 hours, turning for uniform smoke. Place rolls in a regular oven at 160 degrees for 4 hours, turning occasionally, to finish drying. If you don't have a smoker, dry in regular oven for a total of 6 hours at 160 degrees. Hickory, cherry or mesquite smoke is great; lighter smokes, like apple and alder, are second choice.
Courtesy Jim Speirs' Camp Cooking

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A good meal ought to begin with hunger.
French proverb

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4 tablespoons Olive Oil
3 wild Garlic plants
a few Oregano Leaves
4 cups, packed, Lamb's Quarters
Salt to taste
1/2 Lemon, for juice

Finely chop the wild garlic, both bulbs and tops. Wash Lamb's Quarters and pat dry on paper towels. Heat oil is skillet over medium heat. Add garlic and and oregano, heat. Remove from the heat, add lamb's quarters, heat in skillet until wilted. Toss, add salt and lemon juice to taste. Toss again briefly and serve.

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1/2 cup Butter
2 cups Sugar
1/2 cup Milk
3 tablespoons Cocoa
1/2 cup Peanut Butter
3 cups Rolled Oats
1 teaspoon Vanilla

Bring to a boil butter, sugar, milk and cocoa. Let boil just one minute, stirring constantly. Remove from heat, stir in vanilla. Add peanut butter and rolled oats. Drop by spoonfuls onto wax paper and let harden. Serves 12.
Courtesy of My Recipe.com

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The only service a friend can really render is to keep up your courage by holding up to you a mirror in which you can see a noble image of yourself.
George Bernard Shaw

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4 tablespoons Butter
2 cups medium sized Mushrooms
1 clove Garlic, sliced
dash Pepper
dash Salt
1 teaspoon Lemon juice
Parmesan cheese

Melt butter in skillet over medium heat, add garlic and pepper, and stir. Pour mushrooms into butter, add lemon juice, and cook until the mushrooms are brown around the edges. Turn and cook about five minutes on second side. Sprinkle with parmesan cheese and serve hot.

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1 cup Corn syrup or molasses or Honey
3/4 cup Milk powder
1 cup Oatmeal
1/2 cup Peanut butter
1/2 cup Chocolate chips
1/2 cup Wheat Germ
1/2 cup Crushed peanuts
1/2 cup Raisins

Mix all ingredient thoroughly. Roll into balls and each in a small piece of wax paper, twisting ends and chill.
Courtesy Jim Speirs' Camp Cooking

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The only real failure in life is the failure to try.
Unknown

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2 Eggs
1/2 cup Milk
2 cups Butter-Flavored Cracker Crumbs
1/2 teaspoon Garlic Salt
1/4 teaspoon dried Oregano
1/4 teaspoon dried Tarragon
1/4 teaspoon Pepper
1 lb. lake Perch fillets

In a shallow bowl, beat eggs and milk. In another shallow bowl, combine cracker crumbs, garlic salt, oregano, tarragon, and pepper. Cut perch into serving-size pieces; dip in egg mixture, then coat with cracker crumbs. Heat oil in a skillet over medium heat. Fry fish for several minutes on each side or until it flakes easily with a fork. Yield: 4 servings.
Courtesy The Wild Side: Source: Taste Of Home: June/July '97

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1 cup fresh Watercress leaves
1/2 teaspoons ground Pepper
1/2 teaspoons Salt
1 teaspoon Lemon juice
6 Eggs
1/2 cup shredded cheddar or jack cheese
3 tablespoons Butter

Toss chopped watercress, pepper, salt, and lemon juice together. Beat eggs well and mix in the watercress mixture and cheese. Melt butter in a skillet over medium-high heat, shaking a turning to coat bottom and sides. Add eggs, swirling to coat pan. Reduce heat slightly and fold eggs to enclose, flipping omelet, if desired. Sprinkle with parsley, divide into 2 servings and slide onto plates. Serve hot.

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Nobody trips over mountains. It is the small pebble that causes you to stumble. Pass all the
pebbles in your path and you will find you have crossed the mountain.
Unknown

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1/2 cup Flour
1 teaspoon Baking powder
1 teaspoon Shortening
pinch Salt
1/4 cup Water
1 Hot Dog

You can also use 3/4 cup of biscuit mix. Mix ingredient with shortening and then add water. Put hot dog on green stick and wrap dough around it. Cook holding 6 inches from coals so inside will cook and then brown nearer to the coals. Ensure the dough is not too sticky.
Courtesy Jim Speirs' Camp Cooking

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2 lbs. Pickerel fillets
1/2 cup Tarragon Vinegar
1/4 cup Cornmeal
1/4 cup Flour
1/8 teaspoon Pepper
1 teaspoon Onion Salt

Dip fillets in vinegar, then in mixture of cornmeal, flour, pepper and onion salt. Heat about 1/4-inch fat or oil in frying pan. Fry coated fillets quickly on one side, then turn and brown the other side. Cook only until done, about 10 minutes. Serves 6.
Courtesy The Wild Side, Source: Recipes From Freshwater Country!

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We gain strength and courage and confidence by each experience in which we really stop to look fear in the face...we must do that which we think we cannot.
Eleanor Roosevelt

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1 Freezer Bag per person (qt. size)
2 Eggs per person
diced Green Pepper
diced Onions
diced Ham
cubed Cheese
large pot boiling Water

Allow each person to fill a FREEZER bag with 2 eggs and 1 tablespoon of any of the above. Add salt and pepper. Shake well to combine all. Drop into boiling water and cook until set. Slide omelet out of bag onto plate.
Courtesy of The On-Line Cookbook, Source: Lilann

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1/4 cup Maple syrup
1/4 cup Apple juice
1 tsp Lemon juice
2 Salmon fillets or steaks
Lemon wedges

Mix together syrup and juices in a pan, reduce until sauce thickens. Place salmon in BBQ grill pan, brushing glaze on both sides. BBQ for 10 minutes, turning and basting frequently. Serve with lemon wedges.
Courtesy of My Recipe.com, Source: Plain Jain

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Still round the corner there may wait, A new road or a secret gate.
J. R. R. Tolkien

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4 tablespoons Olive Oil
4 cups raw Jerusalem Artichokes, sliced
1 teaspoon Basil
1 teaspoon Salt
dash Paprika

Heat oil in a large skillet and add the sliced or artichokes. Add basil and salt, then stir. Cook, stirring occasionally, over medium heat until browned. Reduce heat, cover, and cook 15 to 20 minutes, or until tender when pierced by a fork. Serve hot, garnished with paprika.

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8 ounce Spaghetti or Noodles
1 tablespoon Olive Oil
1 cup Parmesan Cheese
3 teaspoon Ground Sweet Basil
1 tablespoon Parsley Flakes
1 Garlic clove, minced
Water

Bring a pot of water to boil and add spaghetti. Boil for 10 minutes and drain. Add olive oil, toss, then add rest of ingredients and toss again until thoroughly mixed. Serves 2.
Courtesy of The Virtual Campsite Cookbook

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Love isn't like a reservoir. You'll never drain it dry. It's much more like a natural spring. The longer and the farther it flows, the stronger and the deeper and the clearer it becomes.
Eddie Cantor: The Way I See It

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1 1/2 pounds Swordfish Steaks, 1/2 to 1 inches thick
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Margarine or Butter, melted
1 tablespoon Lemon juice
1 teaspoon dried Chervil Leaves
Lemon wedges

Sprinkle swordfish steaks with salt and pepper. Mix melted margarine, lemon juice and chervil. Cover and grill fish about 4 inches from medium coals, turning once and brushing 2 or 3 times with margarine mixture, until fish flakes easily with fork, 15 to 25 minutes. Cut into serving pieces and serve with lemon wedges. Makes 5 servings.
Courtesy of the Recipe Box

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2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1 12-ounce chocolate chips
1 cup chopped nuts
1/2 cup dry-roasted crickets

Preheat oven to 375. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes.
Recipe of Kathy Gee and Julie Stephens, ©Department of Entomology, Iowa State University, Ames, Iowa.

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People take different roads seeking fulfillment and happiness. Just because they're not on your road doesn't mean they've gotten lost.
H. Jackson Browne

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4 to 6 Catfish fillets (4 to 5 oz. each)
1/4 cup All Purpose Flour
2 Eggs
3/4 cup Corn Tortilla Flour
Salad oil
Salt
Pepper

Rinse fillets and pat dry. Coat with all purpose flour; shake off excess. Beat eggs in a shallow dish until blended. Dip fillets in beaten eggs, lift out, let drip, then roll in corn tortilla flour to coat. Pour 1/8th inch of salad oil into a heavy frying pan. Heat over a medium-high heat. When oil is hot, place fillets in pan and cook, turning once, until browned (8 to 10 minutes). Season to taste with salt and pepper. Serves 4 to 6.
Courtesy of the Recipe Box

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1 pound Instant Cocoa
6 ounce Nondairy Coffee Creamer
1 package Dry milk, 8 qt size
2/3 cup Powdered Sugar
2 teaspoons Cinnamon

Mix ingredients together and store in a air-tight container. Use 1/3 cup of mix in 1 cup hot water. Try adding 2 teaspoons of cinnamon to mix.
Courtesy The Virtual Campsite Cookbook

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Two roads diverged in a wood, and I -- I took the one less traveled by, and that has made all the difference.
Robert Frost, The Road Not Taken

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Chops, Pork or Lamb
Salt
Cracked or Ground Pepper
1/2 cup chopped Onions
Sweet Fern
1 or 2 can Beer

Provide lean, center cut chops cut thick. Place in a pan wide enough to accommodate all chops and leave room for turning. Season both sides with salt, cracked or ground pepper, 1/2 cup of chopped onions and freshly gathered sweet fern (this is not a real fern, but a short twiggy plant with fragrant, finely cut leaves, found near almost all north Michigan fishing areas). Pour over the chops, one can of beer. The liquid should nearly cover the chops; water may be added unless you can spare another can of beer. Allow chops to marinate, turning occasionally for several hours. Cook on grill over steady heat about 15 minutes per side.
Courtesy The Wild Side, Source: The Wildlife Chef

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3 pound Beef, cubed
1/4 cup Shortening
1 cup Onion, chopped
2 Garlic cloves
1/4 cup Flour, All-purpose
2 teaspoon Paprika
28 ounce Tomatoes, canned
2 can Mushroom Soup
1 can Water
1/4 teaspoon Pepper
1 teaspoon Salt
1/4 teaspoon Thyme
2 Bay Leaves
Buttered Noodles

Brown the beef thoroughly in melted shortening. Add onion and crushed garlic, cook until tender. Blend in flour, paprika, salt, pepper, thyme, and bay leaves. Add tomatoes, cover and simmer about 1 hour, stirring occasionally. Add mushroom soup, and water if needed, and simmer for about 15 minutes, or until meat is tender. Serve hot over noodles. Variation Use 1 cup sour cream instead of 1 can of mushroom soup. Serves 8.
Courtesy of The Virtual Campsite Cookbook

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One thorn of experience is worth a whole wilderness of warning.
James Russell Lowell

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2 Ears or corn
Salt and pepper
Butter
String

Peel ears leaving husks on at bottom and remove corn silk. Replace husks covering ears and tie around top. Dip corn in salt water. Place corn on screen over hot coals and turn often until all side are done. When cooked remove husks and add salt and pepper and margarine.
Courtesy Jim Speirs' Camp Cooking

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2 cup Flour
3 teaspoon Baking powder
1/2 teaspoon Salt
2 tablespoons Dry Milk
1/2 cup Shortening (or 3/4 cup bacon drippings)
3/4 cup Water

Thoroughly mix the dry ingredients together in a bowl. Cut in the shortening with two knives or a fork, mixing until the shortening and mixture has a coarse, crumbly texture. Make a depression in the mixture and add the milk or water all at once. Stir quickly with a fork for 1/2 minute, until the dough pulls away from the sides of the bowl and follows the fork around. Place the dough onto a work surface lightly dusted with flour. Knead very gently, only 3 or 4 times. Pat the dough in to a sheet about 1/4 inch thick. Grease the skillet very lightly over medium heat so that it is very hot. Place biscuits in a few at a time, turn when browned on the bottom; about 4 to 5 minutes per side. The biscuits will rise as they heat.

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All that is gold does not glitter, 
Not all those that wander are lost; 
The old that is strong does not wither,
Deep roots are not reached by the frost.
From the ashes a fire shall be woken,
A light from the shadows shall spring;
Renewed shall be blade that was broken;
The crownless again shall be king.
J.R.R. Tolkien 

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This recipe may be used to cooking over campfire, using previously marinated hare and ingredients stored in containers.

4 to 5 pound Hare
2 cups Vinegar
1 cup dry Red Wine
1 1/2 cup Water
1 large Onion, sliced
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 teaspoon Mustard Seed
1/4 teaspoon Garlic
1/4 teaspoon Basil
1/4 teaspoon Parsley
8 whole Cloves
6 Bay Leaves
1/4 cup Flour
1/3 cup Olive Oil

Dress your hare and cut into pieces. Make marinate of vinegar, wine,one cup water, onion, salt, pepper, mustard seed, garlic, basil, parsley, cloves, and bay leaves. Marinate the hare for 1 to 2 days, turning at least every 8 hours. Dry the meat carefully and sprinkle with flour. Sauté in olive oil until well browned on all sides. Drain and place in a pot over campfire. Strain the marinate though a sieve, add 1/2 cup water and put back in pot. Add pieces of rabbit. Bring to a boil, cover and simmer for about 45 minutes. Thicken gravy with flour as desired. Serve on a platter. Maybe be served with dumplings or bread.

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4 cup Rolled Oats
1/4 cup Sesame Seeds
2 tablespoon light Sesame Oil
1 teaspoon ground Cinnamon
1/2 cup Wheat Germ
1/4 cup shelled Peanuts (or soybeans)
1/4 cup Honey
1/2 teaspoon Grated Nutmeg or Cardamom
Raisins, grated coconut, nuts, or dried fruit (optional).

Preheat the oven to 350 deg F. Toast the oats, wheat germ, seeds, and legumes lightly on a baking sheet for 5-10 minutes, until slightly browned. Remove and cool. Heat the honey and oil together in a small pan; drizzle it over the dry mixture. Sprinkle with cinnamon or cardamom. Return the mixture to the baking sheet and heat in the oven for 5 minutes. Stir or turn. Bake for a few minutes more, until crispy but not too browned. Remove and cool. Add raisins, nuts, or dried fruit if desired.
Courtesy Jim Speirs' Camp Cooking

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Coltsfoot leaves
Elder flowers
Fennel leaves and seeds,
Marigold petals is blended into a mixture of
Olive oil,
Yogurt, plain
Honey

Create an infusion of Coltsfoot leaves, Elder flowers, Fennel leaves and seeds, and Marigold petals. Blend into a mixture of oil, yogurt, and honey and apply as a pac. Remove with warm water.

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Astringents close the pores and have a cooling effect on the skin. The can also be used as as mild antiseptics.

1/2 cup Witch Hazel
1/4 cup Cider Vinegar
1/2 Cucumber, juice extract
2 tablespoons Lemon Juice

Combine ingredients in a container for storage. Apply and leave on for a few minutes. Splash off with cold water. Store in the refrigerator.

Black and Green Teas
Blackberry leaves
Cucumber
Lemon
Lime
Rose Hips s
Sour Apple
Sour Plum
Sourdough bread
Vinegar
Witch Hazel
Yogurt

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Athlete's foot is result of an overgrowth of Candida, a yeast-like fungi in the body.

Substances Used to Treat/Methods

Baking Powder: Dust feet liberally in the morning and then put on socks.

Grapefruit Seed Extract: Dilute with 1/2 water and apply liberally to affected area or add a few drops to water and use as a soak daily.

Garlic: Sprinkle powder on wet feet and let dry. Put on socks.

Hydrogen Peroxide: Soak feet in 3% solution once daily at night.

Vinegar: Soak feet daily in vinegar solution.

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Substances Used to Treat/Methods

Apple cider vinegar: Use in treatment of nosebleeds. Apply to cloth and hold directly to nostril.

Cayenne pepper: Apply cayenne directly to the wound and take internally as well. Put one fluid ounce in tea.

Nettle leaf: Apply boiled leaves directly to the wound.

Wheat grass juice: Soak a cloth in the juice and apply directly to the wound.

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Cayenne-vinegar: Simmer 1 tablespoon of cayenne in 1 pint of vinegar for ten minutes in a covered pan and bottle hot. Apply to injury with minimal rubbing.

Cereal grass: Create a poultice and apply directly to the area.

Chives-cayenne: Cut the and or roots finely, juice by wringing as pulp through muslin or similar cloth. Soak on a cotton cloth and apply directly as a compress or rub as a liniment. May also work internally when added to the diet.

Coffee grounds: Create a poultice and apply directly to the area.

Comfrey-vinegar poultice: Mash fresh or dried comfrey-leaf herb with a pestle in a mortar with sufficient vinegar to soak the comfrey. Apply the mash directly to the injured area and bind with a clean cloth.

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Aloe Vera: Apply the thick, jelly-like, substance directly to the burn as needed.

Buckwheat flour: Apply a poultice made of roasted buckwheat flour and vinegar.

Carrot juice: Apply the juice directly to the burn.

Cereal grasses: Create a poultice and apply directly to the area.

Crab: Cut and lay the flesh on the directly on the wound.Cucumber juice: Apply the juice directly to the burn.

Cucumber: Apply cucumber juice to the burn.

Honey: Apply directly to the burn.

Potato juice: Apply the juice directly to the burn.

Squash juice: Apply the juice directly to the burn.

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Celery juice: Use juice as a mouthwash.

Eggplant: Apply charred eggplant or use eggplant tooth powder.

Hydrogen peroxide: Use 3% solution as a mouthwash.

Persimmon juice: Use juice as mouthwash.

Watermelon fruit and rind: Use juice as a mouthwash.

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Ivy: Chop the leaves and prepare the same as soapwort. Care should be taken, as some people are allergic to ivy.

Soapwort: Chop the whole plant and cover with water. Simmer and stir until a lather is formed. Can be also used as shampoo.

Yucca: Chop the roots and simmer to a lather. Can also be used as a shampoo.

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Aloe: Use the thick, jelly-like, substance from the leaves directly on skin.

Apricot: Use the fruit directly to smooth and tone skin.

Banana: Mash the fruit and use directly on the skin.

Coltsfoot: Rub leaves directly on the skin.

Cowslip: Dried flowers are rubbed directly on the skin.

Elder: Make an infusion of the dried flower to use on skin.

Ginseng: Make an infusion of the dried roots for use on skin.

Marigold: Use the petals, fresh or dried, rubbed directly on the skin.

Papaya: Use the fruit directly on dry skin and to diminish wrinkles.

Raspberry: Make an infusion of the dried flower to use on skin.

Strawberry: Use the fruit directly on the skin.

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Chicory: Prepare an infusion of the blue flowers to use as a compress.

Elder: Use the flowers as an eye compress.

Eyebright: Prepare an infusion of the leaves and flowers to use as a compress.

Lemon: Combine one drop of juice in warm water to use as eyewash.

Potato: Use a poultice of grated raw potato/

Raspberry: Use dried, unripe fruit as a food supplement.

Soybean: Prepare juice by simmering one cup of soybeans in five cups of water for an hour. Remove the juice. Drink the 1/2 cup of juice to reduce eye inflammation.

Vervain: Prepare an infusion of the whole plant to use as a compress.

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Lemon/Lime: Use juice as mouth wash to reduce purify breathe.

Millet: Eat on a regular basis to sweeten breath.

Parsley: Eat the leaves directly or use as tea to counteract smell of foods and to sweeten breath.

Watercress: Eat raw or add to juice to sweeten breath.

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Bee pollen/honey: Take bee pollen and unprocessed honey for at least six weeks before pollen season and continued throughout the season. Care should be taken for some persons are highly allergic to bee pollen.

Citrus seed extract: Take in form of capsules or liquid extract.

Eyebright: Take in form of dry leaves or powered in capsules.

Garlic: Take in any variety of forms.

Nettle: Take in form of dry leaves or powered in capsules.

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Apple: Drink juice to reduce internal Bacteria

Barley: Use barley water, 2 ounces pearled or roasted whole barley to a quart of water.

Citrus peel: Use as a tea, simmer the fresh or dried peel for 20 minutes.

Oats: Use oat water, simmer 2 tablespoons of oat flakes in 1 quart of water for 30 minutes to two hours.

Orange peel: Use as a tea, simmer the fresh or dried peel for 20 minutes.

Papaya: Eat fresh or take in concentrated form.

Tea: Prepare tea using a tea strainer. Drink one teaspoon of strong tea several times a day.

Tomato: Use tomato juice as a drink.

Turnip: Chew sliced raw turnip.

Vinegar: Sip 1/3 cup of water mixed with 1 teaspoon of apple cider vinegar two to three times a day.

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Citronella: Use oil to give off citron aroma.

Feverfew: Use leaves and flowers, fresh and dried.

Pennyroyal: Use leaves and flowers, fresh and dried as repellent.

1 cup Feverfew
1 cup Pennyroyal
1 stick Cinnamon
2 teaspoons Almond oil

Chop the leaves and flowers of feverfew and pennyroyal and pack in a small canning jar. Crush the cinnamon stick and add to mix. Cover with almond oil.

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Black Sesame seed: Cook into or sprinkle on food twice daily.

Bran: Consumption of whole grains is advised.

Castor Oil: Take one spoonful at bedtime.

Sesame seed oil: Add a few drops to food during cooking.

1 tablespoon Flax seeds
1 tablespoon Fenugreek seeds
1 tablespoon Psyllium seeds
1 cup hot Water

Combine equal portions of the seeds with water to make tea. After drinking tea, the seeds should also be consumed. May be taken once or twice daily. Combine all ingredients

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Pumpkin/squash seed: Take as tea or broth, or eat raw or roast

Ginger: Use in capsule form.

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Black Soybean: Prepare juice by simmering one cup of soybeans in five cups of water for an hour. Remove the juice. Drink the 1/2 cup of juice to relieve the cramps.

Lemon/Lime: Drink juice diluted with water.

Magnesium: Foods rich in magnesium help relax muscles and counter effect of calcium. (Seaweed, beans, miller, wheat berry, corn, barley, rice, rye, nuts and seeds)

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Baking soda: Mix with water into paste and dab on effected area or add two pounds for bath water and soak at least one-half hour.

Crab: Cut crab and apply meat directly to the effected area.

Citrus seed extract: Use as spray or ointment.

Garlic: Boil four cloves of chopped garlic in one cup of water for 20 minutes. May be applied with a cloth to the effected area and can be taken internally.

Salt: Wash area in salt water.

Tea poultice: Apply a poultice of tea leaves that have been soaked in hot water.

Wheat grass: Apply a poultice of crushed grass pulp.

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Baking soda: Mix baking soda with water into a paste or add two pounds of baking soda to bath water and soak at least one-half hour.

Coffee poultice: Make a poultice of wet grounds.

Garlic: Boil four cloves of chopped garlic in one cup of water for 20 minutes. May be applied with a cloth to the effected area and can be taken internally.

Lemon/lime: Rub juice on the effected area.

Onion juice or pack: Use a juice compress or raw onion pack to draw out swelling.

Vinegar: Apply to the effected area or use as a compress.

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Apple: Use a poultice grated apple.

Cucumber juice: Apply the juice to all effected areas.

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Substances Used to Treat/Method

Pineapple: Use very ripe and sweet juice as a drink.

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Castor oil: Use externally in a poultice.

Citrus seed extract: Apply in diluted form.

Figs: Apply the milk from the unripe fig twice daily.

Garlic: Make a poultice of the garlic oil.

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Making Herbal Remedies
Borrowed from
Herbal Creatatons

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1. To begin, place a ratio of 2 cups oil to 1 cup of dried herbs/ 2 cups fresh herbs, in a glass bowl over a pot of simmering water.
   2. Slowly heat on low for approximately 3 hours, and strain into a bowl.
   3. Transfer liquid into dark bottles, cap, and place in a cool, dark place.
   
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2.  

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Creams are an emulsion of oil and a water soluble liquid, allowing the final product to be readily absorbed by the skin. The easiest way to make creams is to buy an emulsifying cream from the drugstore, and heat the desired herb plant material in it.
1. To begin, melt approximately 2 tablespoons of emulsifying cream in a bowl placed over a pot of boiling water.
2. Add one large tablespoon of dried herbs to the mixture, and stir slowly until the cream takes on the color of the herbs.
3. Remove from heat, strain, and squeeze the remaining liquid from the clump.
4. Let cream cool in a glass bowl, and spoon into small, dark bottles.
5. Store jars in a cool, dark place for up to one year.
From Herbal Creatatons

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In the wild there are literally hundreds of sources of food just there for the picking. Whether in Xena's time or own a simple walk down a path or in the woods can yield an amazing variety of fruits, roots and tubers, nuts, flavorings, greens, potherbs, condiments, and delicacies. Addition of wild edible plants to your diet not only brings flavor to meals, but is a wondrous source of vitamins and nutrients. Research reveals that with many plants, beyond the obvious berry or leaf, you will find the root, stalk, bud, and flower equally tasty and nutritious. The list of plants contained below is merely a sampling of the wild edibles generally available in the Mediterranean Area, throughout most of Europe, and North America.

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