GREEN BEAN SALAD

Serves 10 to 12

1 can green beans 1/2 cup onions

1 can wax beans 1/2 cup green pepper

1 can kidney beans 3/4 cup sugar

1/2 cup vinegar 1 tsp. salt

1/2 cup salad oil 1 tsp. pepper

Mix together. Let stand overnight in refrigerator before serving.

CORNED BEEF STIR-UP

Serves 5

1 pkg. (7 oz.) elbow macaroni 1 can (12 oz.) corned beef,

3/4 cups water chopped

1/3 cup dry milk 2 tbsp. instant minced onion

1 (10 1/2 oz.) can condensed

cream of celery soup chopped green pepper & pimento

1 tsp. onion salt

In saucepan, cook macaroni as directed on package, drain. In large skillet, mix water and milk. Stir in macaroni and remaining ingredients. Heat on grill over medium heat, stirring occasionally until bubbly. Sprinkle with green pepper and pimento

BEEF MACARONI SKILLET

Serves 6

1 1/2 lb. ground beef 1/4 tsp. oregano

1 chopped large onion 1/4 tsp. garlic salt

1 chopped large green pepper 1 (8 oz.) can tomato sauce

2 (1 lb.) cans macaroni & cheese

Brown beef, onion and pepper well in skillet; drain off fat. Add remaining ingredients and simmer 20 minutes.

CAMPERS FIRST NIGHT STEW

Serves 4 to 5

1 lb. ground beef

1 can mixed vegetables

1 can minestrone soup

Brown meat and drain off excess fat. Add drained mixed vegetables, reserving liquid. Add soup and mix well. Add liquid. Season to taste and heat about 10 minutes. Serve with French Bread.

BASIC POTPOURRI

Serves 4 to 6

Combine 1 (3/8 oz.) packet dried onion soup mix with 4 cups water. Add leftover cooked beef, pork, or ham, cooked vegetables, cooked or uncooked rice, noodles or potato cubes (cooked). Fresh vegetables all enhance the flavor. Simmer at least 15 minutes. If uncooked rice or noodles are added, simmer until they are tender.

CRUNCHY FRENCH TOAST

(Makes 4 to 6 servings)

6 slices bread, 1/2″ thick

Dried eggs (enough to make 2 eggs)

1 cup crushed Wheaties

confectioners sugar or syrup

Trim crust from bread. Cut slices lengthwise into rectangles. Reconstitute dried egg. Dip bread slice into egg, then into cereal. Fry until golden brown in lightly greased skillet over campfire or in grill over medium heat. Sprinkle with sugar.

HUSH PUPPIES

Makes about 24

2 1/4 cups cornmeal 3/4 tsp. soda

1 tsp. salt 1 1/2 cups buttermilk

2 tsps onion flakes butter or margarine

In bowl, mix cornmeal, salt, onion flakes and soda. Add buttermilk, and mix well. Heat fat or oil (1″) to 375 degrees. Drop batter by spoonfuls into hot fat. Fry until brown about 2 minutes. Serve immediately with butter.

1/4 cup butter - Paprika

Onion salt - 2 cups Bisquick

garlic salt - 1/2 cup water

Melt butter in 9 or 10″ skillet on grill. Sprinkle butter with onion, garlic salt, and paprika. Mix batter and water with fork to soft dough. Knead 5 minutes on lightly floured surface. Roll or pat dough to 1/2″ thickness. Cut 10 biscuits. Arrange biscuits in skillet, turning with heavy duty aluminum foil Lift foil to be sure biscuits are not burning. Cook 5 minutes longer or until done. Invert onto serving plate.