Backwoods Cooking Ideas
(Note - not BACKWARDS cooking, as some people seem to think!)
Beat egg and milk together.
Soak one slice of bread and place on greased tin foil.
Sprinkle with cheese.
Soak second slice of bread and place on top of cheese.
Fold foil into parcel, sealing edges well.
Cook in hot embers for 5 minutes each side.
Empty scone mix into bowl, add 6 tablespoons water and mix to a
Break off enough to cover the bottom of the foil dish quite thinly.
Place on embers and cook till golden.
CAREFULLY turn over so cooked side is facing up.
Spread with a little tomato puree and sprinkle with cheese.
Wrap a piece of foil over the top
Cook till the topping is hot and the dough is cooked through.
Cut up sausages, peppers and mushrooms into bite size pieces. Leave
Thread them onto skewers and place over embers until cooked. Turn
Slice orange around the middle, take out any pips.
Put 3 after
dinner mints on one half and replace the other half on top.
double layer of tin foil.
Cook in hot embers for 10 – 15 minutes, turning frequently.
Classic backwoods cooking recipe :
Two cups self-raising flour
Two teaspoons of sugar (optional)
Combine flour, sugar and salt in a bowl. Mix in enough milk to make a soft dough.
Form into long thin "sausages" and wrap (coil) round a green (i.e. fresh) peeled twig.
Bake over fire
- make sure twig is long enough so as not to burn your hand - until golden brown on the outside. Slide off the stick and serve with jam etc. in the hole down the middle.
The original recipe calls for Graham Crackers : since these aren't widely available in the UK, we use digestive biscuits or Rich Tea biscuits:
For each S'more : 2 Graham Crackers, Digestive or Rich Tea biscuits and one marshmallow.
Impale the marshmallow on a long twig and toast over a campfire until toasted, blackened or flaming according to taste, as long as the centre of the marshmallow is softened.
Sandwich the marshmallow between the biscuits. Squidge and eat.
Ask if you can make s'more.