Phoenix Bird


1 container ( 8 oz. ) frozen whipped topping, thawed 3 cups of diced apples
1 package dry instant butterscotch pudding 1 cup dry roasted peanuts
1 can ( 8 oz. ) crushed pineapple with juice 1 cup marshmallows
Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts & marshmallows. Keep in refrigerator until you are ready to serve. 
1/2 c soy sauce 1 clove garlic, minced
1 T allspice 1 T liquid smoke
4 T sugar 2 lbs hamburger, lean
2 t fresh grated ginger  
Mix all marinade ingredients together in a large bowl. Add hamburger and knead throughly. Cover tightly and let marinate in fridge for 6 to 12 hrs. Shape patties of approximately 1/4 lb each, and press between two sheets of wax paper. Using a rolling pin, roll out the hamburger to 1/4" thickness, and cut into strips about 1" wide with a sharp knife. Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel. 
Makes about 1/2lb jerky. 
2 whole bay leaves 1/2 t ground nutmeg
1 t salt 1 T pepper sauce
1 t cayenne pepper 1 T Worcestershire
1 t freshly ground pepper 3 t minced garlic (optional)
1/2 t white pepper 1-1/2 c water 
1/2 t cumin  2 lbs lean hamburger
Combine seasonings, add liquid and mix. Combine with 2lbs. lean hamburger. Mix by hand until throughly combined. Place in fridge for 6-8 hrs. Using rolling pin, roll out between 2 sheets of wax paper. Cut into 1/2 to 1" wide strips. Place in dehydrator until dry, blotting excess oil.
Herbs de Provence can be made with equal parts Rosemary, Basil, Majoram, Oregano, Thyme, Lavender, Fennel, and Sage.
2 t Herbs de Provence 1-1/2 t cumin
4 t cayenne 1-1/2 t dried thyme leaves 
1 T pepper 1 t onion powder
2 t white pepper 2lbs lean hamburger
1-1/2 t garlic powder


CURE: 1 t sugar
1 t brown sugar 1 t salt
Combine seasonings. Combine 3tbl seasoning mix with all the cure mixture and blend throughly. Add liquid (1/4c water for every 1lb of meat)and combine with 2lbs lean hamburger. Mix by hand till throughly combined. Place in fridge 6-8 hrs. Using rolling pin, roll out between 2 sheets of wax paper or Reynolds plastic coated freezer wrap. Cut into 1/2 to 1" strips. Place in dehydrator until dry, blotting to get out excess oil. Save leftover seasonings for next batch. 
Cheap, Quick, and Easy - This recipe can also be done outside on a grill in heavy duty aluminum careful removing it from the grill, though, because of grease. I like to put Dale's seasoning in my meat, and a dash or two of Tabasco gives it some zip as well. 
2 lb. ground chuck 1 can cream of mushroom OR cream of chicken soup
1 large onion Salt, pepper, and other seasonings to taste
Several medium size potatoes


Make ground chuck into patties and line in a casserole or large pan, then alternate with a layer of potatoes, onions and meat. Pour the soup over everything and 1 can of water or less, then season with salt, pepper, etc. to taste. Bake at 350 degrees for about 1 hour or until done.
1/2 c. brown sugar  3/4 c. white syrup 
1/2 c.white sugar  3/4 c. dry oats 
3/4 c. melted butter  2 eggs 
pinch of salt vanilla
Preheat oven at 350. Mix all ingredents together with a spoon and pour into unbaked pie crust. Bake 45 min. to an hour or until done.
Makes 4 servings . Ready in approx. 5 mins. For those days you can't sit around a campfire. This is a great bribe treat for all ages, too ! Enjoy !
1 ( 1.55-oz )milk chocolate bar 4 jet-puffed marshmallows
8 squares Honey Maid graham crackers


Break each candy bar into 4 sections; then set aside. Place 4 graham squares on a microwave plate. Top each with 1 piece of chocolate & 1 marshmallow. Microwave on HIGH ( 100% power ) for 15 seconds or until marshmallow puffs. Top with the remaining graham squares, pressing slightly. Serve immediately.
Combine in a medium saucepan:
2 c Ketchup 1/4 c Worcestershire sauce
1/2 c Bacon drippings  1/2 t Onion powder 
1/2 c Vinegar 1/4 t Garlic
1/3 c Lemon juice  1/2 t Red pepper
1/3 c Brown sugar


Simmer 15 minutes to let flavors combine. Then slather it over your cooked meat. 
HUDSON BAY BREAD NOTES - I followed the November 19, 1999 11:31pm posting very closely. Not until I used the recipe about three or four times did I start to modify it. Due to the size of the recipe, I cut it in half. The following is a copy of the posting: 

Here's the recipe for Hudson's Bay Bread. It is used in the Canadian Wilderness on canoeing expeditions. It is very filling & pretty good tasting. Need drink to go with. 

This is all we were ever given for lunch on the trips. 

Hudson Bay Bread
1-1/2 lbs Margarine or Butter (I use Butter) 2 t Maple Flavoring 
4 c Sugar  1-1/2 c ground Nuts
2/3 c Karo Syrup 19 c quick cooking oatmeal
2/3 c Honey


Cream together first five ingredients..gradually add nuts and oatmeal while mixing. Spread in a large sheet pan, 18" X 26". Press it down into the pan. Bake at 325 degrees in a convection oven for 15 to 18 minutes. As soon as the bread has been taken from the oven, use a spatula to press it down. This presses the bread together to keep it from crumbling. Cut it while still warm. 

For home size preparation, cut this recipe at least in half. A conventional oven requires a longer baking time. I usually cook mine until it is a light brown in color. I either vac pac or put in zip locks. 

NOTE..The above recipe is original!!! Divide the quantities in HALF!!!!! 

It stated to use a convection oven, which I do not have, normally a convection oven temp is about 50 degrees lower than a standard oven yet I didn't want to increase my temp because the entire idea of the recipe is to dry it out i.e. a lower temp. So I modified it as follows: 

Using two 9 x 13 baking pans, bake in a Conventional oven 325 degrees. Bake 25 min. Press, bake an additional 10 min. Press again. About 10 min. later make sure to cut, they do set up fast. 

I was also curious about the calorie content of the bread. My family (self, husband, kids 11 & 16) really enjoyed this treat and I kind of wanted it to be a substitute for the off the shelf Nutri grain bars or Pop Tarts-an easy item to grab on busy mornings. 

With the products I used, it ran about 7790 calories and about 41 percent from fat. Of course depending on the size you cut the bars 30 bars is approx 260 cal each 40 bar yield is approx 195 calories each. 

Over the counter items: 
Pop Tarts (for two-who eats just one?) 420 calories 
Nutri grain bars (one is never enough) 140 calories
New Danish (tastes good for a preserved item) 260 calories 

We considered reducing the calories by reducing the margarine and or the nuts; both reductions, the end product were still good. And the taste did not seem to be reduced (kids didn't notice it). Under ideal conditions these reductions were fine. We decided that under extreme conditions we will not make these modifications because the calories are needed for the conditions and also the trace elements especially in the nuts are needed. 
Also I feel the fiber content is superior to the over the counter item. If you have a problem getting in your fiber this is a good tasty way to make it happen. We have added raisins, and the new Fruitlings from Sunsweet (dried cranberries) on the market and only noticed a slight increase in the moisture content. 

We also tried using margarine powder...Not a good idea...Without the oil content the bars ended up tasting like cold oatmeal..Not a pleasant taste at all...I had to force the dog to even try them. 

All in all, we truly enjoy the recipe. I have to make a batch weekly to keep my family happy. And if I recall properly, a 7-gal super pail completes about 25 batches of these goodies. An excellent use if you have a lot of quick oats. (If you want to try it without opening your stored items, 9 ½ cups of oats is just about the content of one of those large containers of Ralston or Quaker Oats.) 


MASHI WARAINUM (Stuffed Grape Leaves)  Watcher

Here's something I learned to make while in the Middle East.
Grape Leaves 2 Chicken Boullion Cubes
1-1/2 lbs Ground Beef Tomato Sauce
3 Small Onions Salt/Pepper
1 c Rice 1 Container Sour Cream
1 Bell Pepper Ground Mint Leaves (like the tea)
* Add ground mint leaves to cont. of sour creme, mix real well, and then set aside. 
* Boil 1 quart of water add chicken boullion. 
* In a separate pot put some grape leaves at the bottom of the pot to line the bottom. 
* Cut some onion and bell pepper slices and place on top of these leaves. 
* Mix beef and rice (1 cup uncooked) add a little salt, pepper, mint, and small amount of tomato sauce. 
* Roll the mixture into the grape leaves like (little cigars). (Put the mixture on the rough side of the leaf.) 
* Once you have all of your grape leaves stuffed and rolled, take the rolls and place (stack) them in the pot that is lined with the grape leaves, onion and bell pepper. 
* Put a plate that is slightly smaller than the pot over the rolled grape leaves. This is to hold then down and keep them from floating when you start to cook them. 
* Pour the bullion water from the first pot over the plate into the pot with the rolled grape leaves just to the cover (plate). 
* Cook (boil) for 30 minutes. 
* When done drain off the boullion water then remove the rolled grape leaves to the serving plate. 

The rolls may be eaten as is, or you may dip them in the mint flavored sour creme. Mashi Warainum goes very well with other Middle Eastern dishes. 

This makes a huge batch of sixty 2-inch squares, high in protein, vitamins, iron and calcium. Keeps weeks on the trail, longer in the refrigerator, indefinitely in the freezer. 
4 lbs (14 1/3 cups) whole wheat flour 1 c chopped nuts
1-1/2 c brown sugar 4 c water 
1/2 c instant dry milk (low fat is best) 1 1/4 c honey
1 t salt  1-1/2 c blackstrap molasses (much better nutritionally than regular molasses)
2 t baking powder 1 1/4 c melted shortening 
1 t ground cinnamon 2 c chopped dried fruit
1 t ground nutmeg   
Preheat oven to 300. To blended dry ingredients add water, then honey, molasses, shortening and fruit. Pour batter about an inch thick into greased pans and bake for 1 hour. Reduce oven to 200. Leave door open slightly and continue to dry the bread for several hours. (I let it dry about 2 1/2 hours) The drier it is, the longer it will keep.
Trailproof cookies (makes 18 huge ones).
1 c margarine 2 c granola OR quick oatmeal OR 1 cup raisins and 1 cup chopped roasted peanuts
1 3/4 c brown sugar 1 c chunky peanut butter
2 eggs, beaten  1/4 t vanilla extract
2 c whole wheat flour 2 t baking powder
Add brown sugar and eggs to margerine. Mix in flour. Add the (granola OR oatmeal OR raisins and peanuts), peanut butter, vanilla extract and baking powder. Mix well. Drop by huge spoonfulls onto greased cookie sheet and flatten with fork. Bake for 10 to 12 minutes at 300. I like to make this with quick oatmeal and creamy peanut butter.
TROUT and other campfire goodies Powder Dry
Take your fry pan, placing it on the fire (after placing dishwashing soap on underside of pan for easier clean up), letting it get good and hot. Place oil (I prefer olive) in the pan letting it get good and hot. Take one 1/2 of your fish, dipping it into some flour, brushing off the extra. When placing it in the pan watch for splatters.. take your time. Do not flip it too soon or it will stick to you pan. It will form a nice brown coating. Let it cook until done. You can tell this by using your knife in the thickest part of the fish and pushing the flakes apart until they are the right shade.. you will know. This is good with or without any extras. 

To round out your meal take ears of corn and carefully peel back husks. Strip all of the silk off the ear and replace the husk. Soak in water for 20 min., then cook for 20 min. Wal-la the best ear of corn you have eaten!

This is one of my favorites for putting on the grill or in the oven.

Take one good sized cabbage, remove stem core and maybe a little more with a table spoon until about 1/4 hollow. Fill cavity with about 3 table spoons of margarine or butter. Add to this about one teaspoon garlic salt, a pinch of garlic powder, and two strips of chopped bacon. Now that the cavity is filled keep this end up and drape about 6 or so strips of bacon over the whole top of cabbage. Wrap in heavy foil and bake/place on grill with cavity and bacon on top for 1 to 1-1/2 hours or until tender.

This is one way I know to make one of natures healthy foods not so "diet friendly" but hey, it tastes GREAT!

1-1/2 c honey 4 T butter
2 oz white chocolate 1 T vanilla
1 c sunflower seeds or nuts 1/2 c wheat germ or shredded coconut
( 8 oz. ) 2/3 c crunchy peanut butter 1 c dried fruit (such as blueberries),chopped
apricots, cranberries, strawberries 5 c quick cooking oats
Boil the honey, butter and chocolate for 1 minute. Remove from heat and add the vanilla. Mix together the remaining ingredients and stir into the chocolate mixture. Pour the dough onto a cookie sheet and flatten it into one large rectangle about one inch thick. Let cool, then cut into bars. Makes about 24 bars