Fun Cooking

Ten Minute Casserole

1 6.5 oz. can of chicken (or tuna)
1 Cup Minute Rice
2 packets Cream of Mushroom Cup-a-Soup
1 and 2/3 cups boiling water.

Bring water to a boil. Add chicken, soup and rice.
Stir to remove lumps.
Cover and remove from heat.
Let sit 10 minutes.
Stir again & dig in!!! Texas Stew

1 can corned beef (NOT hash!)
1 can red kidney beans
1 medium can tomatoes
1 small chopped onion
2 shredded strips of bacon.

Brown onion & bacon in bottom of a pot or large skillet.
Add beans and tomatoes and simmer for a few minutes.
Add broken up corned beef and cook for 5 more minutes.
Serves 4.
If you cook uncovered, it's a rich rib-sticking meal.
Covered it has a nice broth good for rolls to sop up. Devil's Jazz

Dutch Oven
Cake pan
1 can cherry pie filling
1 box of devil's food cake mix
1/4 pound butter, melted (or a squeeze bottle)
1/4 cup chopped nuts

Pour cherry pie filling in cake pan - even out.
Sprinkle cake mix evenly over filling - do not mix.
Drizzle butter over top of cake mix.
Sprinkle nuts over top of butter.
Bake for about 45 minutes. Amazing Coconut Pie

Dutch oven
Pie tin
4 eggs
1/2 cup flour
2 cups milk
2 tsp. vanilla
1/2 cup melted butter
1/2 cup sugar
1 cup dried coconut

Beat eggs and gradually add sugar.
Melt butter and evenly mix in with remaining ingredients.
Pour into pan and bake for about an hour.
Pie will "layer" ITSELF during baking! Vinegar Taffy

3 cups sugar
1 cup water
1 tsp. vanilla
1/2 cup vinegar
1/4 stick butter

Stir sugar, vinegar & water into a pot.
Cook 8-10 minutes or until a drop of the mixture "beads" in cold water.
Add butter and vanilla.
Pour onto buttered platter and let stand until cool enough to handle.
Now the fun begins - butter up those little hands and begin to pull!
The more you pull, the whiter the taffy gets.
Cut into small pieces with a buttered knife and ENJOY! Zip Up Ice Cream

In a pint plastic zipper bag:
1/2 cup milk (or cream)
1 Tablespoon sugar
1/4 teaspoon vanilla
Seal bag.

Place inside a quart zipper bag with:
2 handsful of ice
6 Tablespoons rock salt

Shake, rattle and squeeze for about 5 minutes.
Dig in!!!

You can add other flavorings:
Chocolate syrup
Frozen or fresh strawberries
Slices of canned peaches

For a real treat try fresh ice cream and warm peach cobbler. Yum!!! Zip Up Fudge

Zipper Sandwich bag
4 Tablespoons powdered sugar
1 Tablespoon butter (1/8 stick)
2 teaspoons cream cheese
Few dashes of vanilla
1/2 to 1 Tablespoon cocoa

Squeeze air out of bag, zip, and "moosh" ingredients together until well blended.
Add "yummies" - M&M's, raisins, peanut butter, etc. - if desired.
This is a single serving recipe. Paper Bag Bacon and Eggs

Cut a strip of bacon in half and place side by side in a paper lunch bag.
Break an egg on top of bacon.
Fold top of bag over and push a stick through the fold.
Hold bag over coals.
When bacon stops sizzling, breakfast is ready!
Tear top off bag; salt and pepper to taste. Gypsy Potato Sweets

Peel a potato.
Core out a plug about 3/4 of the way down.
Fill with jelly/jam, leaving a 1/2" clear at top.
Plug witih scooped out potato.
Wrap in foil and bake in coals about 45 minutes. Zip Up Omelet

2 eggs
2 tsp. grated cheese
2tsp. milk
salt pepper

Beat eggs, milk, salt, and pepper together.
Add grated cheese.
Freeze in a small zipper bag.
To cook, put bag in boiling water for about 5 minutes.
Squeeze gently to mix eggs. Sourdough Starter and Pancakes

Starter: Mix 2 cups flour, 2 cups WARM water, and 1 package of dry yeast in a glass, plastic or pottery bowl.
Put in a closed space overnight.
In the morning, stir the mixture and take out 1/2 cup and keep it as your starter.
Feed your starter by adding more flour and water.
Cover and refrigerate.
Feed every few days.

Pancakes: After seperating starter, add one or two eggs, 1 TBL. oil,
1 TBL sugar, 1 tsp. salt and 1 tsp. baking soda to the mixture in the bowl.
Stir well and cook on griddle or in skillet until brown. Saladwich Pocket

Makes 2 serving(s)
1 regular-size whole wheat pita
4 (1-ounce) slices turkey
4 (.75-ounce) slices reduced-fat American cheese
1 cup pre-bagged salad mix
2 tablespoons light ranch dressing (or your favorite light salad dressing!)
Slice the pita in half with a cutting knife.
Into each half, stuff 2 slices of the turkey, 2 slices of the cheese and 1/2 cup of the salad.
Just before you chomp down, drizzle your Saladwich with dressing! Cheaters Beef Stroganoff

2lbs ground beef
16oz french onion dip
2TBSP worschester sauce
1 can of beef broth
1 large can chinese chow mein noodles
Brown beef in bottom of a pot. Add onion dip, worschester and beef broth. Cook 30 minutes over fire or stovetop burner.
Serve over chow mein noodles.
Feeds 6. Skillet Shrimp Scampi
2 pounds of thumb sized shrimp, peeled, veined, tailed, and cooked (or pre-cooked, frozen shrimp).
1 package of Uncle Ben's Skillet Rice.
1 bottle garlic and herb salad dressing (or less according to taste).
Combine in skillet and heat.
Serve immediately when warm. Tucker Stew

2 large size buffalo
2 rabbits (optional)
brown gravy
vegetables
salt and pepper

Cut buffalo into bite-sized pieces.
This will take about 2 months, so start early.
After it is all cut up, put in a large pot and add enough gravy to cover the meat.
Vegetables may be added at this time.
Cook stew over a kerosene fire about 4 weeks at 400 degrees.
Periodically add water and stir.
This recipe will feed 3947 people.
If more guests are expected, the 2 rabbits may be added.
Do this only in an emergency, as most people resent finding hares in their stew.