121. Royal Tine Camp Cook / Camp Cooking School Royal Tine Camp Cook / Camp cooking School located in the Rocky Mountains of Philipsburg, Montana. Learn and have fun cooking outdoors at this camp cooking http://cooking.royaltine.com/cookoutline.php

Home Welcome Course Outline Class Photos ... Fly Fishing School Big Game Packer Training Camp Cook School Camp Cooking School Outline Classes will be held in conjunction with the Guide and Packer School and all equine related subjects will be taught along with the guide/packer students by Cody Hensen. The emphasis of this school is cooking and working for backcountry hunting and summer trip outfitters, however you may apply this knowledge to lodge based operations. The curriculum is rigid, especially for the 2 week classes, so come with an open mind, lots of enthusiasm and energy. I am serious about what we will be doing and so will the outfitters looking to hire you. You will learn the basics, but perfecting your skills over time will be up to you. The two week courses do not include the pack trip that is standard at the end of all 4 and 5 week classes or First Aid/CPR instruction. I would recommend that you take a first aid class on your own prior to attending the school. Subjects to be covered during the course: I. Horsemanship

122. RFD-TV - Rural America's Most Important Network Dutch Oven Camp cooking Until the mid 1980’s, folks knew Cee Dub as either Butch Anyway meet CW “Butch” Welch, the host of DUTCH OVEN CAMP cooking! http://www.rfd-tv.com/shows/dutchoven.asp

Web Version Click here for Full PDF SPUDS AND ONIONS AU GRATIN Nothing goes better to compliment your baked ham than potatoes! This recipe is a crowd pleaser! Ingredients 2-3 lbs. russet spuds, sliced as thin as you can get 2-3 Tbsp. melted butter or margarine 2-3 medium yellow onions, sliced thin 1 15 oz. can of cheese soup 1/4 cup milk Salt and pepper to taste 1/2 cup cracker or bread crumbs (seasoned if you wish) 1 cup grated cheddar cheese Take a paper towel and wipe a 12" Dutch oven with a little olive or vegetable oil. Place one layer of spuds in the DO and brush with some of the melted margarine and add a little seasoning. Then put in a layer of onions and keep layering spuds brushed with butter and seasoning until you've used all your spuds and onions. Thin the soup with the milk and pour over the top. Sprinkle the bread or cracker crumbs over and add any additional seasoning. Set the Dutch in the firepan with 4-6 briquets underneath and 16- 18 on the top.Bake for 40-45 minutes. Remove the DO from the firepan and sprinkle the grated cheese over the top and let set for 5 minutes or so before serving. Serves 6-8.

123. Bluegrass We ARE Bluegrass Music She honed her camp cooking skills out of selfdefense after years of enduring my fathers fried egg sandwiches and what-cha-got stew . http://www.ibluegrass.com/bg_posting3.CFM?p__i=1130&p__r=&p__a=audib

124. Master Navigation Camp cooking Tips and Techniques. Meal Ideas Backpacking Meal Planning Notes Part I Backpacking Meal Planning Notes Part II Selecting a Dehydrator http://www.gvc-adk.org/useful_info/cooking.php

document.write("");/* PLVFOMenu script */ Genesee Valley Chapter of the Adirondack Mountain Club About Us Useful Information Outings Events ... Younger Members Camp Cooking: Tips and Techniques Meal Ideas Backpacking Meal Planning Notes Part I Backpacking Meal Planning Notes Part II Selecting a Dehydrator ... Sources for Food and Equipment Purchases MEAL IDEAS By Rick Story BREAKFASTS Mix together in a Ziploc bag, add hot water and enjoy. (Use the sturdier type freezer bag.) Cold meal in a baggie Granola, dried fruit and dried milk - add cold water and enjoy. Scramble, vegetables and cheese just before eggs are ready - figure 2 eggs/person. Other - Cold cereal - Add dried milk with water and dried fruit Toasted bagels with honey, margarine, jam or peanut butter, Rice cakes, Instant breakfast mix or bars, Granola bars, even snickers bars. LUNCH Hard cheese, crackers, bread, English muffins, Pita bread, peanut butter, jam, honey, margarine, foil pack tuna/chicken, sardines, hummus, pepperoni, smoked sausage, Beef jerky, Cup-a-Soup mixes, Ramen, Fantastic or Knorr Cup-a-Meals (great for winter) Fresh produce: apples, oranges, carrots, celery, radishes, and cucumbers travel well.

125. Outdoor Cooking With Food Storage Your camp cooking isn t the only thing benefiting from the use food storage. 4 Ways Food Storage Foods Make Camp cooking more Convenient http://beprepared.com/article.asp?ai=65

126. Yaledailynews.com - Outdoors, Cooking Gets Crazy Armed with a few camp cooking essentials from Trailblazer, There are a few simple tips that every camp cook should keep in mind before the fancy stuff http://www.yaledailynews.com/article.asp?AID=24894

127. Not Here Anymore. Mr. Speirs Scouting Pages no longer exist on this server. http://www.melborponsti.com/speirs.htm

Mr. Speirs' Scouting Pages no longer exist on this server.

128. Forestry Suppliers, Inc. 800-647-5368 MSR Whisperlite Internationale™ 600 MultiGas Camp Stove, Open Country™ Deluxe Cookware Camp Set. Primus Compact Stove, Rubbermaid® Measuring Cups http://www.forestry-suppliers.com/drilldown_pages/view_category.asp?ID=1003

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