| STICK COOKING |
| KIELBASA KABOBS Serves 15 3lbs. turkey kielbobs cut into 60 pieces 6 granny smith apples cut into 10 wedges 3 large green bell peppers, cut into 10 pieces SAUCE 3/4 c brown sugar, packed 3TBSP cornstarch 3/4 c vinegar 2c apple juice Combine all sauce ingredients in small sauce pan and cook over stove until mixture is thick and boils, stirring constantly. AAssemble kabobs by placing 4 kielbasa, 4 apple, and 2 green peppers onto skewer. Cook about 4 - 6" from med. coals 8-10 minutes turning and brushing with sauce. |
| CHICKEN TERIYAKI KABOBS Serves 12 12 bonless chicken breasts cut into 1-1/2 cubes 3lrg red bell peppers cut into 8 pieces 3 zucchini, cut into 8 pieces 24 chunks of pineapple 1 bottle teriyaki sauce Place chicken in re-sealable freezer bag and add marinade. Marinate for 2hours. Assemble kabobs by placing chicken,, 2 slices zucchini, 2 pineapple, and 2 red peppers on each kabob.grill 15 - 20 minutes brushing frequently with marinade until chicken is done. |
| STICK ROLLS 2 (8OZ) can refridgereted cresent rolls 8 (3/4" to 1 ") wooden dowels wash the end of the wooden dowels and grease them. With your hands wrap cresent roll dough rectangles around the dowels and press to seal. Making sure the dough is evenly distributed. Cook over coals until golden brown. SLide off dowel and add butter. |
| BACON CHEESE DOGS Serves 12 12 hot dogs 12 hot dog buns 12 slices American cheese 12 slices bacon 12 toothpicks, split in half Cut hot dogs lengthwise but not all the way through. Cut the cheese into strips and place in the hot dog slit. Wrap the dog in the bacon and secure with toothpicks, one half at each end. Place hot dogs on a roasting fork and cook overcoals until bacon and hot dogs are done to your liking. |
| PIGS IN A BLANKET Box of biscuit mix can of vienna sausage cheese (optional) Mix biscuit mix according to box. Flatten a small portion of the dough and use it to wrap the sausage, covering the whole thing evenly. Repeat with all sausages. Cook each on a fork until biscuit is brown. when adding chees add befire wrapping. |
| HIKERS KNAPSACK Serves 12 24 thin slices ham 24 thin sliced cheese 1 large can of pinapple chunks 24 hamburger buns Roll 2 ham slices and put on cooking fork. roll 2 slices of cheese and place on same fork. Add 3 or 4 pinapple chunks. Hold over coals until add the food is warm. Serve on the bun. |
| PIONEER DRUMSTICKS Serves 12 3 lbs, hamburger 2 eggs 1c cornflakes, finely crushed 1 onion finely chopped salt and pepper 12 hot dog buns Mix hamburger, eggs, cornflakes, onion, salot and pepper together. Wrap a portion on the mixture around the end or a wet dowel squeezing to shape evenly. Make it long and thin not a ball. Cook slowly over coals turning so all the slides are cooked.. Serve on the bun |
| CARMEL-FRUIT TOAST sliced bread brown sugar butter sliced peaches or any fruit you like(drained) Secured a forked stick that is at least as thick as a little finger. Do not use dead wood. Mix together brown sugar and butter. Toast on side of bread using forked stick over coals. On toasted side spread sugar and butter mixture. Arrange fruit on top. Replace on forked stick and hold over coals to toast the bottom. Melt the mixture and eat. |
| PORKY PINES Marshmellows chopped nuts chocolate syrup or bars Roast marshmellows over coals until brown. Heat or melt chocolate in a small pan. Spread nuts in a flat plate. Roll hot marshmellow in chocolate then in nuts and eat. |
| FAIRY RINGS Put a marshmellow in the center of a cake doughnut. Place side-ways on a green stick or roasting fork. Heat over coals. Marshmellow will stay in the doughnut when removed. |