Baked Stuffed Fish Outdoor Recipe

White fish,enough for
           -4-6
      2 c  Soft bread cubes,about
           -1/2" cubes
      1    Small onion,chopped
           -fine
      1    Green pepper,blanched
           -and,Chopped
      8 oz Imitation crabmeat
    1/4 c  Lemon juice
    1/2 c  HELLMANS mayo
           Salt & pepper,To Taste

Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks. Divide it among four or five
good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes
pour newburg sauce over fish.
It's good with flounder, but any white fish will do. I've used large
cod and catfish fillets and butterflied them. Just enough so you can
roll it up over the stuffing.

Best Peach Cobbler

           Filling
      3 T  Sugar
      2 qt peach slices,Canned
      4 t  Baking powder
    3/4 c  Sugar
      6 T  Lard (or butter)
    1/4 c  Water
    3/4 c  milk cut half-,Canned
      3 t  Corn starch
           -strength with water (just
           Topping
           -enough to moisten dough)
      2 c  Flour

FILLING: Dissolve corn starch in water; add mixture to peaches and
juice in a large, warm Dutch oven; stir well; sprinkle sugar on top; cover and allow to simmer lightly while topping is prepared.

TOPPING: On a floured board, turn out a soft dough; pat down to 1/2"
thick; cut into strips 1/2" wide and place criss-cross atop peach mixture; cover and cook approximately 20 minutes until golden brown. Serve with Campfire Coffee. Serves approximately 18.

Biscuit And Pancake Mix

      9 c  Flour,sifted
      4 t  Salt
    1/3 c  Baking powder
  1 3/4 c  Shortening,vegetable
      1 c  Milk,powdered

Chill shortening. Sift all dry ingredients. Cut shortening into
flour till mixture resembles coarse cornmeal. Store, well covered, in a cool, dry place.

Use for pancakes, biscuits, shortcake, cobblers or anything that you
would make from a packaged biscuit mix. All you need is water.

For pancakes add 1 tb each sugar and powdered eggs to each cup of mix.