CAMPFIRE RECIPES

FROM

 CARPENTER'S BATTERY

CAMP COFFEE

CRUSH ABOUT 2 CUPS OF COFFEE BEANS WITH RIFLE BUTT OR OLD-TIME COFFEE GRINDER (THE GRINDER WORKS BETTER).  ADD COFFEE TO LARGE COFFEE POT FILLED WITH WATER AND HEAT ‘TILL BOILING.  REDUCE HEAT AND SIMMER TO ALLOW GROUNDS TO SETTLE.  COFFEE CAN BE POURED THROUGH A STRAINER INTO CUP IF DESIRED.  THE AMOUNT OF COFFEE CAN BE VARIED TO SUIT INDIVIDUAL TASTE.  ADDITIONAL WATER CAN BE ADDED AND THE COFFEE REHEATED LATER IN THE DAY.

EGG, HAM, & CHEESE OMELET

2 DOZEN EGGS, 1# HAM (CHOPPED), 1# CHEESE (CHOPPED), 1/4 CUP WATER, SALT & PEPPER TO TASTE.  ADD MIXTURE TO MELTED BUTTER IN SKILLET.  COOK JUST UNTIL SET (DO NOT OVERCOOK) AND ENJOY.   APPROX. 10 PEOPLE.

PUMPKIN PIE CRUNCH

1 - 12 INCH DUTCH OVEN WITH FLAT LID FOR BAKING; 24 CHARCOAL BRIQUETTES

INGREDIENTS:  1 CAN (15 OZ.) SOLID PACK PUMPKIN, 1 CAN (12 OZ.) EVAPORATED MILK, 3 EGGS, 1-1/2 CUPS WHITE SUGAR, 4 TSP. PUMPKIN PIE SPICE, 1/2 TSP. SALT, 1 PACKAGE YELLOW CAKE MIX, 1 CUP BUTTER (MELTED), OPT. 1 CUP CHOPPED PECANS.

DIRECTIONS:  LINE DUTCH OVEN WITH FOIL AND SPRAY WELL WITH COOKING SPRAY, (FOR EASY CLEANUP).  COMBINE THE FIRST 6 INGREDIENTS IN A LARGE  BOWL.  POUR INTO DUTCH OVEN.  SPRINKLE CAKE MIX EVENLY OVER PUMPKIN MIXTURE.  SPRINKLE WITH PECANS IF DESIRED.  POUR MELTED BUTTER EVENLY OVER THE WHOLE CAKE.

BAKE AT 350 DEGREES.  350 DEGREES IS OBTAINED BY PLACEING 6 HOT BRIQUETTES IN A CIRCLE UNDER THE DUTCH OVEN AND THE REMAINING 18 EVENLY AROUND THE OUTSIDE OF THE LID ON TOP.  BAKE FOR 50 TO 55 MINUTES.  CAKE IS DONE WHEN THE PUMPKIN CUSTARD IS FIRM.  LIFT THE FOIL OUT OF THE DUTCH OVEN AND PLACE ON A LARGE DISH TO COOL.