Breakfast

The first 2 recipes are using "Jiffy" brand products. Recipes are taken from their Going Camping? cookbook, wich you can order free online at http://www.jiffy.com

Dutch Oven Breakfast

1 pound bacon

1 two -pound bag of frozen hashbrown potatoes or potatoes o'brian.

10-18 eggs

8 ounces of grated Cheddar cheese

Cut bacon into 1-inch pieces. Brown in 12-in Dutch oven over medium cooking fire.

Remove bacon from oven. Pour off excess bacon fat and use remaining fat to brown the hasbrowns. Add bacon pieces to hash browns.

Beat eggs and pur over bacon-potatoe mixture. Put lid on Dutch oven and add coals to lid, keeping bottom heat fairly low.

When eggs are cooked, sprinkle cheese on top. Remove oven from bottom heat, return lid with coals to oven and backe until cheese is melted.

Sausage or cubed ham can be substitued for the bacon. Also, onions and/or green pepper may be added for a new taste.

Serves 8-10

Korn Kakes

(yields 10-12 pancakes)

1 Pkg. "Jiffy" Corn Muffin Mix

1 egg

2 Tbsp. melted shortening

3/4 cup milk

Blend ingredients. Bake on hot greased griddle. Turn pancakes when bubbles appear and dedges begin to get dry.

To improvise a double-boiler, add 1-inch of water to a large skillet. Set second pot

(with food) in the skillet and cover with lid or tin foil. Do not let the skillet boil dry, add more water as needed. Using the double-boiler allows you to reheat food without the scorching that would occur over direct heat.

Dutch Oven Coffee Cake

Mix with a wooden spoon in a foil lined, 14-inch,

hot Dutch oven the following:

3 or 4 cups panckake mix

2 or 3 eggs

1/2 cup powdered milk

Water enough to make a batter

Make a brown sugar, cinnamon, and butter mixture to crumble over the top.

Bake at 350 degrees until done

Sweet Breakfast Buttons

2 cups "Jiffy" Baking Mix

2/3 cup water

Mix well and roll dough into balls half the size of walnuts.

Fry in slillet with about 1" to 1 1/2" fat heated to 375' or near smokig point.

Turn balls with long stick for uniforn browning.

Remove from fat, drain on paper towel.

Roll on cinnamon-sugar.

Tip:

For cooking ease on trips, pre-measure your baking ingredients and store in zip lock bags.

SourDough Starter

(used in several recipes)

Mix 2 cups flour and 2 cups milk into a batter.

Sprinkle in 1/4 t yeast. Mix together and store in a non-metal

container with loose fitting cover.

Store the sourdough statrer at room temperature if it's used several

times a week.

If used less often, store it in the refrigerator. Each time you use some

of the starter in a recipe, be certain to add 1 cup of milk and 1 cup

flour back into the starter pot.

Sourdough Pancakes

(makes 12 servings)

The night before, mix the starter with the milk and flour.

2 cups sourdough stater

2 cups milk

2 cups flour

(Remember to put 1 cup flour and 1 cup milk back into the sourdough pot)

3 T sugar

1 t Salt

3 eggs

6 T cooking oil

Flour

In the morning, mix the sugar, salt, eggs and oil. Beat until eggs are frothy.

Add this to the sourdough mixture. Add enough flour to obtain desired consistency.

Fry on griddle as you would regular pancakes.