Gary Sr. and Gary Jr. after return from a Week in
the Boundary Waters Canoe Area Wilderness 
Ely, Minnesota -- July 14, 2004

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Frying Pan Biscuits

What you'll need:

            1. One package biscuit mix prepared as package instructions.
            2. One 7" or 8" Frying pan.
            3. Paper plate or piece of aluminum foil.
            4  Dab of butter or oil to coat pan.
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Prepare biscuit mix per package instructions and place in fry pan and level off somewhat (Err on the side of keeping the mix a little on the dry side). Fry on medium to low heat until bottom becomes golden and biscuit starts setting (You may want to remove the pan from the heat two or three times and rely on the ambient heat of the pan for a short time to insure you don't burn the ingredients). Slip the half cooked biscuits from the pan to a paper plate unbrowned side up. Invert the hot fry pan over biscuits and then invert the whole works. Uncooked half of biscuits is now on the bottom of pan.

Continue cooking on medium to low heat until the second side is golden. Cut into squares or pie shaped to serve.
These turn out just as well as oven baked biscuits. We cooked these on a Coleman stove while camping.

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Trail Stew

Stuff you'll need:

              One 2lb to 3lb chuck roast or similar. Or three rib eye steaks. Cut up size of thumb from tip to knuckle.
                  Three medium sized potatoes diced to spoon sized pieces.
                  One or two medium sized onion chopped course.

                  3 or 4 stalks celery chopped to1 in. length.
                  4 to 6 carrots  chopped to 1 in. length .
                  1/3 cup flour.
                 One 11 oz. can of tomatoes chopped course.  (Optional)
                 Two tablespoons butter or cooking oil.
                 Salt and pepper.
                 One level tablespoon of paprika. (Optional)
                 One cup water.

Heat butter or oil in 12 inch frying pan. Cut meat to spoon sized pieces, salt and pepper and dredge in flour.  Save flour for additional thickener. Peel and chop the potatoes, onion, celery and carrots. When meat is well browned on all sides add the vegetables to pan. The can of tomatoes and the paprika are optional but do work well introduced two hours into the cooking process.

Simmer on medium to low heat for two to three hours, stirring quite frequently. If the vegetables have not produced much liquid add 1/2 to 2/3 cup water. As stew simmers sprinkle on a couple of tablespoons of flour and mix in to thicken juices if needed. Adjust seasoning. If you use rib eyes cooking time is reduced due to tenderness of meat. Serve with above biscuits and your favorite drink..

Note: The cook and his camping companions Bob, Valerie and Gary Jr. devoured the stew and biscuits after the three completed a 40 mile bicycle trek on the Mickleson Bike Trail in South Dakota three years ago.

Feeds four to six hungry people.

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Mushroom Soup and Tuna     (A Biscuits and Gravy Alternative)

            One can mushroom soup.  
            One or two small cans of tuna.
            Toasted bread or biscuits.
            Red pepper flakes (Optional for a little kick)
 
This a Good and Quick Any Time -- No Fuss -- Meal.  Even for breakfast, replacing the old "Biscuits and Gravy" fare. And it comes out of two cans.

Heat up the mushroom soup do not add any water. Stir in tuna and continue heating until a simmer. If you want to thin it out add a little water or milk. Ladle over toast or biscuits.  And pour a cup of coffee.

Tasty, Quick, and satisfies the Camper's Appetite.  Feeds two to four hungry campers.

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Grilled Peanut Butter Sandwich    (My Favorite Late Night Snack)

             Peanut Butter.
             Bread  of choice. White, Wheat, Rye or Raison. White or rye are my favorites.
             Cooked Bacon slices  (Optional)
             Dill pickles   (Optional)

Make up the peanut butter sandwiches and fry in a little butter just as you would a grilled cheese sandwich.
Add the optional cooked bacon before grilling if you choose.

I like a sour dill pickle with my sandwich just as I do with a grilled cheese. Great with a cup of coffee or my favorite accompaniment, a cup of "Ovaltine" or hot chocolate.

Two or three of these were my breakfast staple through high school as well, along with a cup or two of "Postum"
the hot cereal coffee substitute drink. My folks frowned on my drinking coffee. Postum is a decent alternative and is still available in the grocery store. I still relish my grilled peanut butter sandwiches.

I found out many, many years later this was also one of Elvis's favorite late night snacks. He liked sliced bananas
warmed in his grilled peanut butter sandwich.  This could be a real hit with the kids. Also good on the Trail.

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Blue Cheese Dressing      (A Sweet Tangy Dressing with a little Zip)

Or substitute Italian Gorgonzola Cheese for the Blue Cheese. (I prefer Gorgonzola occasionally and it is green not blue).

2/3 cup Mayonnaise (I prefer Hellmans).
      You could use Miracle Whip if you prefer sweetness.
1/2 cup Milk or Buttermilk (Start  with 1/4 cup and adjust for desired consistency.)
¼ cup Sour Cream.
1 ½ tblspn Lemon Juice Fresh or Real Lemon from bottle.
½ tspn Worcestershire sauce.
¼ tspn Tabasco sauce or to taste.
4 to 6 ounces of crumbled Blue Cheese or Gorgonzola Cheese.
Salt and pepper if desired.

In a bowl combine and whisk all ingredients except Blue or Gorgonzola Cheese until smooth. Stir in crumbled Blue or Gorgonzola Cheese. Add a touch of salt and pepper to taste if  you like. Great as a Salad Dressing or as a Dip for Veggies or Hot Wings.

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