Just some recipes

Aluminum Foil Trout

Trout
Butter
Lemon pepper
Aluminum Foil
Serves - 1
Spread out a 12 inch by 12 inch sheet of heavy duty aluminum foil.
Onto the foil, place a trout. Sprinkle on top lemon pepper a few pea sized pieces butter
Fold the foil into an envelope– like packet. Be sure all the edges are sealed to keep in the steam as it cooks. Place the packet on the grill or onto a bed of hot coals. Cook about 8 minutes, turning every three minutes.
Serve with lemon wedges.



DUTCH OVEN RABBIT
2 rabbits, cut in serving pieces
1 carrot, chopped
1 onion, chopped
1 can cream of mushroom soup
1 c. water
Salt and pepper
Place soup, water, carrots and onion in Dutch oven; mix well. Put rabbit pieces in mixture and spoon sauce over them. Add salt and pepper to taste. Cover Dutch oven and cook at 375 degrees for approximately 1 1/2 hours.


Campfire Beans

Ingredients
· 2 cups dried red beans
· 2 cups dried pinto beans
· 1 large yellow onion, chopped
· 3 tablespoons garlic, chopped
· 3 green chile peppers, grilled and diced
· 3 vine-ripened tomatoes, grilled, seeded and chopped
· 1 tablespoon vegetable oil
· 7 quarts water or vegetable stock
· 1 smoked ham hock
· 2 whole dried red chile peppers (opt.)
· Salt and pepper, to taste
Rinse beans in water, changing water once; drain.
When beans are ready, saute onion, garlic, green chiles and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. Add water or stock and ham hock; bring to a boil. Add beans, coriander seed, bay leaf and dried chiles. Continue to boil for 30 minutes, then lower heat, cover and simmer for three to four hours, until beans are tender. Season with salt and pepper to taste. Makes 16 servings.
Ok for you that are lazy like me just throw it all in the DO and cook them.