Camp Stew - Mr. B's Recipe

 
      1    Or more chickens
      2 lg Onions,cut up fine
      2    Twice as many squirrels as
           Butter beans
           -chickens
           Corn
           of pickled pork -or-,Slices
           Tomatoes
           -bacon to cover bottom of
           Red,black pepper & salt to
           -stew-pan
           -taste
           Irish potatoes

Prepare one or more chickens, and twice as many squirrels, as for
frying.  Into the bottom of a pot or deep stew-pan, lay slices of
pickled pork or bacon, cutting off the rind and rancid parts, if bacon is used.

Put a layer of chicken, one of Irish potatoes peeled and sliced, two large onions cut up fine, butter beans, corn and tomatoes; red and black pepper and salt to taste; a layer of game, then of pork. Finish with a layer of vegetables; cover with water, and, putting on a well-fitting cover, set the vessel where the mixture will simmer gently and steadily for four hours.

Camper's Baked Potatoes

      6    Baking potatoes
    1/4 t  Garlic powder
      1    Onion,chopped
    1/2 t  Lemon pepper
      4 oz Green chiles
           Aluminum foil
      4 oz Black olives,chopped

1. Scrub and chop baking potatoes into pieces, but do not peel.

2. Prepare 6-8 square pieces of heavy-duty aluminum foil, one piece per serving. Place equal portions of the ingredients on each foil square.
Fold the foil in a drug-store type fold, sealing ends.

3. Place on barbecue grill for about 45-55 minutes. If you can safely
take along margarine, you might want to add a teaspoon or so to each packet before grilling.