My mother-in-law showed me this recipe - so easy my kids could make it! I have kept this very general as it really depends on the size of the trout you have, and your personal preference when it comes to the lemon. We catch speckle trout (all about 10 - 12 inches long); So tasty and sweet! Best with FRESH fish!! This could be served at camp too! Just bring the whole lemons and butter (ooh, even a few cloves of previously roasted garlic!)
A seriously delicious recipe. We pick our wild blueberries here in August, and freeze 75% of our pickings. They are smaller (not tiny), making them perfect for these pancakes. Recipe is from The Milk-Free Kitchen.
My mom has made this forever, it seems. She used to make them with maraschino cherries (that I always picked off). Now she makes them with Smarties (candy-coated chocolate pieces) for my kids. I believe the recipe was from a Mennonite Cookbook.
My oldest daughter was severely allergic to milk for three+ years, then *poof* the allergy ceased to exist in her system. While she had this allergy, we struggled with Milk-Free recipes/food. I began making nearly everything from scratch. I bought a really great book, The Milk-Free Kitchen, where this recipe is from. We still make these soft, fluffy and delicious pancakes. I will also post the recipe for Milk-Free Blueberry Pancakes.
From The Popular Potato, Best Recipes (1989). I wanted to try something different with my fave vegetable. I ate it on its own, but I can see this along-side fish or chicken! I used smaller potatoes and cut them in wedges instead of using slices.
Off a Golden Crisco package. WOW! Are these good! My husband and I couldn't stop eating (I'm ashamed to admit). We omit the nuts, as our daughters are allergic to peanuts (and it is difficult to find nuts that are not cross-contaminated).
This has to be the best PB cookie recipe ever! My daughters are allergic to peanuts, so I haven't made these in almost 6 years. I used to make these a lot!!! I THINK I got this off a peanut butter jar close to 15 years ago.
From "The Back-Country Kitchen." It's easier to cook the scones in the fire than on your campstove. If your skillet has a loose-fitting lid, wrap the entire skillet/lid tightly in foil; the foil will hold the skillet and lid together, and will also make skillet clean-up easier. You also use two small baking pans that are the same size as each other; wrap in foil as described, or clamp together with four of those metal "binder clips" sold at office supply stores. Smaller "disposable" foil pans work for this also; clamp together or cover with foil.
From "The Back-Country Kitchen." This easy camping version is a one-pot vegetarian dish that combines the best of many styles. Cooked as directed, it makes a hearty main dish or side dish. If you prefer a soupy chili mac, simply add an additional 3/4 cup water. I am curious if this would work on the campfire as well; I will be doing just that in two weeks.
I have had this recipe forever, it seems. I may try new recipes, but this is THE ONE recipe I always make! We pick wild blueberries every August, so our freezer has an abundance of BBs all year - perfect!
I love my Better Homes & Garden Cook Book, and this recipe is another example of why! I made this last night, and it was DELICIOUS! My husband ate two servings (and he doesn't like potato salad). I used red peppers, Dijon mustard and omitted the eggs. Recipe suggests substituting mayo with plain yogurt or sour cream. Easily halved; though I would use 1/4 tsp. salt.