6 eggs
2 15 oz. cans corned beef hash
2 Tbl. margarine
Melt margarine in heavy fry pan. Mix in corned beef hash. Stir and heat. Spread the mixture in an even layer. Take a spoon and make six depressions in the hash. Break an egg into each depression. Put a little margarine over each egg and sprinkle with salt and pepper. Cover the pan and steam slowly until the eggs are set, about 15 minutes. Serves 6.
8 eggs - 2 Tbl. margarine
1 4 oz. package sliced dried beef
1 3 oz. can sliced mushrooms
Cook the dried beef in the margarine over a medium fire or coals until the edges curl. Beat eggs. Add eggs and mushrooms to the beef. Then heat and stir until done to your liking.
2 9-inch foil pie pans
1 package blueberry muffin mix
6 spring-type clothespins
Grease the pin pans lightly. Prepare muffin mix according to package directions. Pour the mix into one of the pans. Invert the second pie pan and cover the first. Secure with the clothespins. Place on grill over low flame or coals. Cook 15 minutes on each side, rotating the pan occasionally for even baking. Remove cover and cut bread into 6 pieces. Serve with margarine.
8 bacon slices - 8 bread slices
2 eggs, slightly beaten ½ cup water
¼ cup nonfat dry milk powder
¼ tsp. salt
Cook bacon until crisp. Pour off excess fat. Set aside. Mix eggs, water, milk powder and salt. Dip bread into mixture. Fry in bacon dripping until golden. Crumble bacon over top half of bread slices. Cover with remaining slices. Pour on syrup. Serves 4.
1 cup powdered sugar
1 Tbl. cinnamon
Water and Frenchbread
Mix powdered sugar and cinnamon in bowl. Stir in water to form a thin paste. Dip slices of bread in the paste and fry slowly in butter on both sides until crust is golden brown.
8 bread slices
4 slices American cheese
¼ cup finely chopped celery
1 7-ounce can tuna, drained
1/3 cup mayonnaise - Butter
Mix tuna, celery and mayonnaise. Spread mixture on half the bread slices. Top each with slice of cheese and another piece of bread. Butter tops and bottoms of sandwiches. Cook on skillet over low heat on both sides until browned. Serves 4.
8 hotdogs - 8 hotdog buns
1 15-oz. can chili with beans
1 cup crushed corn chips
Slit each hotdog lengthwise and put in bun. Stir chili and chips together. Spoon it in the slit hotdogs. Wrap buns in foil, bake for 20 minutes. Serves 8.
8 slices ham - 8 slices bread
3 oz. Swiss cheese - Butter
Trim crusts from bread. Roll each bread slice until it’s flattened to ¼ inch with rolling pin or unopened 16 oz. can. Spread each with butter and top with ham slice. Cut cheese into 4x¼x¼-inch strips. Place a strip at the edge of each bread slice. Roll up in jelly roll fashion with cheese inside. Serves 8.
4 hamburger buns
1 5-oz. jar cheese spread
1 4-oz. package sliced pepperoni
Spread cut surfaces of buns with cheese and place pepperoni on bottom buns. Wrap in foil, heat until warm. Serves 4.
6 hamburger buns
1 4½-oz. can corned beef spread
4 eggs - ¼ cup water
1 Tbl. nonfat dry milk powder
¼ tsp.salt - dash of pepper
¼ cup chopped onion - 2 Tbl. butter
Spread beef on bottom halves of buns. Mix eggs, water, milk powder, salt and pepper, beat until smooth. Cook onion in margarine, until tender, pour in egg mixture. Cook and stir until done to your liking. Place on top of corned beef spread. Cover with bun tops. Serves 6.
1 lb. ground beef
1 large onion, chopped
1½ oz. Sloppy Joe seasoning mix
1 can (6-oz.) tomato paste
1 can (4½-oz.) chopped ripe olives
1 box (14-oz.) corn muffin mix
1 egg - butter - 1 ¼ cups water Saute meat and onion in kettle, stir occasionally, until meat is well browned. Sprinkle seasoning mix over meat. Add 1 ½ cups water and tomato paste. Blend and cook until mixture thickens. Add olives. Simmer for 10 minutes. Make pancake batter by mixing the corn muffin mix, the 1 ¼ cups water and egg until smooth. Bake 6 pancakes on hot greased griddle. Each pancake should be about 8 inches in diameter. Use 2 pancakes for each stack, spoon some of the meat mixture between the pancakes and over the top. Cut each stack into 4 wedges and serve. Serves 8.
1 24-oz. canned ham
6 hotdog buns - ¼ cup catsup
¼ cup pineapple perserves
Take ham and cut into 1-inch cubes. Place ham on skewers over hot coals. Stir pineapple perserves and catsup together. Brush on ham. Cook for 8 to 10 minutes, turning and brushing occasionally. Put ham pieces into the buns. Serves 6.
1 12-oz. pack smoked sausage links
1 16-oz. can baked beans
1 16-oz. can cut green beans
1 8½-oz. can lima beans
2 tsp. instant minced onion
Drain cut beans. Mix baked beans, cut beans and undrained lima beans in large saucepan. Add minced onion. Split sausage links and cut into small pieces. Stir pieces into beans. Cook over medium heat for 10-15 minutes, stir occasionally. Serves 4.
1 ¼ cups packaged biscuit mix
¾ cup beer - 1 egg - ¼ tsp. salt
4 pan-sized fish - Cooking oil
Combine the biscuit mix, beer, egg and salt. Dip the fish in batter coating both sides. Fry in hot oil for 4 - 5 minutes on each side. Serves 4.
1 lb. round steak, cut ½ inch thick
2 slices process American cheese
2 Tbl. all-purpose flour
2 Tbl. cooking oil
½ cup water - ¼ tsp. salt
1 tsp. instant minced onion
Mix flour and salt together and top meat with mixture. Pound meat to ¼-inch thickness. Cut into 4 serving size pieces. Brown meat in hot oil. Add water and onion. Cover. Bake at 325°F for 1 hour or until meat is tender. Add water if needed. Put slice cheese on each piece of meat, cover and cook until cheese melts. Serves 4.
4 squares heavy foil, 4x4 inches
4 tsp. cooking oil
¼ cup popcorn string
Place 1 tsp. oil and 1 tbl. of popcorn in the center of each foil square. Bring foil corners together to make a pouch. Seal edges well, allowing room for popcorn to expand during cooking. Tie each pouch to a long stick with a piece of string. Put the pouch directly on hot coals and shake constantly until the corn is popped. Season with butter and salt. Serves 4.