Hawaiian Chicken

Hawaiian Chicken

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.

S’mores

S’Mores

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.

Roast In The Coals

Roast In The Coals

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.

Chicken And Dumplings

Chicken And Dumplings

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.