Blackened Fish Outdoor Recipe

      2 T  Paprika
      2 T  Cayenne pepper
      2 T  White pepper
    3/4 c  Creole seasoning
    1/4 c  Blackening seasoning
      4    .to 12 fish fillets
    1/8 c  Butter (or margarine)

Mix the spices. Coat the fillets with the spice mixture.

Melt the butter or margarine in an iron skillet over a hot cooking
fire. Sear the fish for 1 to 2 minutes on each side, or until they
smoke and appear "blackened".

Remove the skillet from the fire and cover. The heat in the pan will
complete the cooking in about 10 minutes. The spices can be mixed at
home and stored in an airtight container.

Makes about 4 to 6 .

Blazing Trail Mix

      2 c  miniature wheat or,Shredded
           - bran squares
      1 c  thin pretzel,Unsalted
           - sticks,broken into pieces
    1/2 c  lentils,Cooked
    1/2 c  Quick-cooking rolled oats
    1/2 c  Raisins
    1/2 c  dried apples,Chopped
    1/4 c  Honey
      2 t  Curry powder
    1/2 t  coriander,Ground
    1/4 t  cumin,Ground
    1/4 t  Paprika
    1/8 t  red pepper,Ground

In a 13x9-inch baking pan, combine the wheat or bran squares,
pretzels, lentils, oats, raisins, and apples. In a small bowl, stir
together the honey, curry powder, coriander, cumin, paprika and
pepper. Drizzle the honey mixture over the cereal mixture. Toss until
evenly coated. Bake at 350 for 15 to 20 minutes or until crisp,
stirring occasionally. Store in an airtight container or self-closing
plastic bags.

Makes 8 cups or 16 .

Box Oven

      1    Brick (or flat rock)
      1 pk Aluminum foil,heavy-duty
      1    Corrugated cardboard box
      1    Metal pie pan,old
      3    Coat hangers
      4    Charcoal briquets,lit

1.  Cover the inside and outside of the box completely with 3 or 4
layers of aluminum foil, including the flaps.  Lay box on level ground so that the opening opens oven-style (front-door style is OK, too).

2.  Straighten the coat hangers, then run them through the sides of the box about 2/3 of the way up from the bottom to form a rack.

3.  Set brick in bottom.  Place live coals into pie pan/pie plate. Put
pan on brick (don't forget, the PIE PAN IS HOT!  Use an oven mitt or hot pad).

4.  Place food to be cooked onto coat-hanger rack and close oven door.
Watch carefully, checking often.  Each live coal makes about 80 degrees Fahrenheit.