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Main Dish Recipes 7

Dutch Oven Pot Roast
5 lb round bone pot roast
2 tsp salt
2 tb Shortening
1/2 cup BBQ sauce
1/2 cup apple cider
8 md carrots, pared
6 lg potatoes
2 md onions, sliced
8 oz fresh okra 

Carrots should be peeled and cut into 2 inch chunks. Potatoes should be peeled and quartered. Rub meat with salt. Melt Shortening in Dutch oven, add meat and cook over medium heat, turning once. Reduce heat, pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cooking time. Add okra 15 minutes before end of cooking time.

I can recall many a memorable camp breakfast. Once it was a seashore omelet which used up not only my leftovers but everyone else's as well. It had two cut-up lobsters in it, vegetables of every hue, and God only knows how many eggs. Coming back to me, too, is more than one fabulous camp dinner. I recall baked lake trout, cooked just minutes out of the water, on a fishing trip in Colorado high country. Then there were creamy fish chowders with pink fleshed Maine brook trout, shish kebabs of museum quality design in Hampton Bays, hearty dutch oven pot roasts along Montana rivers, and fresh berry pies in the Florida Keys.
Main Dish Camping Recipes
I can scarcely remember a camp lunch though, and maybe it's better that way. If when the wheel of fortune has spun you've been knighted the camp cook, this, the midday meal, is where you get a little break. A high percentage of campers are where they are for some particular reason: fishing, sightseeing, hiking, photography, mountaineering, swimming. Thus, lunch is the meal they will least have on their minds. There are two implications here. One, if you are in fact running the culinary show, you can promote the idea of each person seeing to his or her own light lunch. On the other hand, if you feel like making lunches, don't push them on people who have a lot of other good things to do between 10 A.M. and 5 P.M. Roll with the flow when it comes to lunches. 

By dinnertime, you'll be tired and hungry. You won't want to spend a lot of time preparing supper, but you'll be in the mood for something good. Now is the time to work a one pot wonder or two. Most of your dinner options start with boiling water. Pasta and rice are the mainstays of camp food, and in 10 minutes (or less) cooking time will provide bulk for your meals. With a little creativity, you can add variety. Any of these suggested dishes can be prepared with canned or dried meat and some added freeze-dried or dehydrated vegetables. The key is to keep your camp meals simple.

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