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CRUNCHY BANANA-
CRANBERRY OATMEAL
4 c. water
1 2/3 c. rolled oats
1 1/3 c. dried cranberries
1 c. plain granola
2 T. brown sugar
1/4 c. chopped nuts (optional)
1 sliced banana (optional)

In a saucepan, bring oats and water to a boil, then move to cooler temperature and continue cooking until oats soften (about 12 minutes). Add cranberries and remove from heat after two minutes, or when mixture thickens. Stir in granola, banana, sugar, and nuts.

COWBOY LUNCH
1 c. whole wheat flour
4 T. powdered buttermilk
or 1 c. milk
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 c. cornmeal
2 T. molasses
2 T. honey
2 T. shortening
2 eggs
1 c. water
1 8-oz. can corn, drained

Mix dry ingredients. Heat Dutch oven over coals, add all wet ingredients to the dry ones, and stir just enough to moisten. Bake in oven with lots of coals on the lid for 20 to 25 minutes. Serve with a cup of soup, and honey for the bread.

VIVIAN’S DELIGHT
1 1/2 lbs. lean hamburger
1 medium onion, chopped
1/2 small head cabbage, chopped
1/2 14-oz. can sauerkraut
1/2 bell pepper, diced
1 24-oz. can diced tomatoes
1 T. chopped garlic
2 tsp. caraway seeds
1/2 tsp. black pepper
1 T. oregano leaves

Brown hamburger in a little bit of olive oil, add onion, bell pepper, cabbage, sauerkraut, tomatoes, and spices. Add a little water if mixture is dry. Make baking-powder biscuits. Place on top of mixture in a casserole. Bake at 425¦ for 10 to 12 minutes or until biscuits are golden.

BREAD ON THE SIDE
2 c. all-purpose flour
4 tsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 c. butter or margarine
2/3 c. milk (or use buttermilk and add 1/4 tsp. baking soda)

Mix dry ingredients in a resealable bag prior to departure. In camp, cut in the butter. Add the milk all at once. Stir just until dough sticks together. Knead lightly and spoon or cut biscuits. Add to Dutch oven per recipe for Vivian’s Delight (left).