Ingredients:

• Serves 4½ cup of white flour*
• ½ cup whole wheat flour*
• 1 tbsp of powdered eggs
• 1tbsp of powdered milk
• ½ tsp of baking powder
• Pinch of salt
• 1 tsp of cinnamon
• ¼ cup of dried cranberries
• 1 tbsp of olive oil
• ¼ cup of water

Procedure:

1. Mix dry ingredients.
2. Add water slowly to make batter.
3. Fry in an oiled pan at moderate heat.
4. Serve with syrup.

Ingredients:

• Serves 6
• 1 ½ dried apples, chopped
• ½ tsp cinnamon or apple pie spice mix
• Hot water to just cover fruit in pot
• ½ cup chopped walnuts or almonds
• ½ cup raisins
• *¼ to ½ cup of oatmeal
• 3 tbsp of flour
• 4 heaping tbsp of margarine
• 3 tbsp of brown sugar
• ¼ tsp of salt (optional)

Procedure:

1. Combine all ingredients, except the nuts, in a pot and let soak until the fruit rehydrates-about 15 minutes
2. Combine the following:
   • *¼ to ½ cup of oatmeal
   • 3 tbsp of flour
   • 4 heaping tbsp of margarine 
   • 3 tbsp of brown sugar
   • Pinch of salt (optional)
3. Mix together with your hands to a crumbly consistency. 
4. Grease a frying pan. 
5. Add nuts to fruit mixture and pour into pan. (If there is a lot of liquid, stir in 1tbsp of flour.)
6. Cover with oatmeal mix. 
7. Bake, using a low heat fire, for about 15 minutes until heated through and browned on the top.

Ingredients:

• 1/2 cup plain greek yogurt
• 1/4 cup blueberries
• 1/4 cup raspberries
• 1/2 cup strawberries
• 1/4 cup gluten-free granola

Procedure:

1. Place the yogurt in a bowl.
2. Add the washed fruit.
3. Top with the granola.
4. Serve and enjoy!

Ingredients:

Serves 6

• 1 dozen Eggs
• 12 links sausage
• butter
• salt
• pepper
• optional - milk/cream or olive oil

Needs skillet
Can use campfire or stove

Procedure:

LINKS

1. heat skillet
2. add links and enough water to just cover links skillet, simmer for 6-8 minutes
3. drain water and remove link
4. add oil or butter, sear sausages rolling to get all sides

EGGS

1. Scramble eggs with milk or olive oil as desired
2. add butter to hot skillet, let melt
3. pour egg mix into skillet on low heat
4. let bottom firm, then scrape/flip to expose egg mix to heat
5. once egg mix is cooked to be -just- solid, turn off heat, add butter and toss

Ingredients:

• 1 Cup of all purpose flour
• 1 Cup of Sugar
• 2 cans of fruit cocktail with the juice
  

Procedure:

1. Mix all together.
2. Stir well and put in a greased baking pan
3. Bake at 350 for 45 mins.
   

Ingredients:

• Buns - Split-top are the BEST buns, but, you do you.
• Hot Dogs - BEEF, yo. Nathan's or the Kirkland beef, have some pride. Vienna Beef, natch, are the best choice.
• Mustard, relish, sport peppers, tomato slices as desired
• UNDER NO CIRCUMSTANCES SHOULD KETCHUP BE APPLIED TO HOTDOGS. SEVERE CONSEQUENCES INCLUDING CLINT EASTWOOD COMING TO CAMP AND EXPLAINING IN DETAIL THAT NO ONE, ABSOLUTELY NO ONE, SHOULD PUT KETCHUP ON A HOT DOG.

Procedure:

1. Heat Dogs on grill or flattop, rotating to make sure all sides are cooked.
2. While cooking dogs, toast buns
3. Put hot dog into bun, add your choice of condiments
4. If you just put ketchup on the hot dog, immediately throw it away, and call your mother. Tell her you are a bad person and need help.

Ingredients:

• 6 cups chicken broth or 6 cups water
• 1 tablespoon sliced lemongrass
• 1 tablespoon chopped basil or 1 tablespoon chopped cilantro
• 1 small carrot, grated
• 1 tablespoon grated ginger
• 3 cloves black garlic or 3 garlic cloves, minced
• 1⁄4 cup grated ginseng roots
• 1⁄4 cup grated burdock root (optional)
• 1 -2 cup chopped arugula or 1 -2 cup spinach, well washed and stems trimmed
• 2lbs fresh mushrooms, chopped
• 3 10oz cans chicken
• 2 -4 tablespoons miso, i used light in sodium (to taste)
• green onion, tops removed thinly sliced
  
• toasted sesame oil
  
• salt, soy, tamari to taste
  
• cabbage kimchi, to taste
  
• rice noodles

Procedure:

1. In a medium sauce pan bring water or chicken broth to a boil.
   
2. Add ingredients chicken through the mushrooms, add noodle and keep at low boil 8 minutes
3. Reduce the heat to a gentle simmer and remove from heat. In one cup hot water whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot along with the tofu.
4. Taste, and then add more miso, salt, soy a bit at a time until it is to your liking.
5. Remove from the heat, and let it sit for just a minute or so. Garnish with scallions and or Sesame oil, Kimchi to taste if using.