• 12 slices bologna
• 1 3 oz. package cream cheese
• 1 tsp. grated onion
• 1 Tbl. mayonnaise

Mix cream cheese, grated onion and mayonnaise together. Remove casing from bologna, place one slice on a plate, spread with cream cheese mixture, add a second slice, spread this with more cream cheese mixture, etc., until six slices are used, leaving the top slice without cheese. Chill well and cut into pie-shaped wedges to be served on a toothpick. Do the same with the remaining six slices of bologna and cheese mixture. Quantity production, inexpensive.

(Hmm… what does “quantity production, inexpensive” mean?  Strange little sentence or phrase!)

A leg of lamb or mutton should be spitted more or less parallel to the bone. A rolled boneless should may either be spitted on the diagonal or straight through the meat. Both roasts take about the same length of time to cook: medium rare (145° to 150°) in an hour or a little over, well done up to 2 1/2 hours.

Wipe leg of lamb with damp cloth. Sprinkle with salt, pepper, and a little flour. Rub into meat. Slash and insert cut pieces of garlic. Place on spit and baste frequently.

Basting Sauce:

• 3 tablespoons Worcestershire
• 3 tablespoons meat sauce
• 1/2 cup tomato catsup
• 2 tablespoons butter or margarine
• 3 tablespoons shortening
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 2 teaspoons liquid smoke
• 1 medium sized onion, grated
• 1 teaspoon salt
• Few drops Tabasco

Combine ingredients in a small sauce pan and heat to boiling.

And there you have it, leg of lamb, simple as that! This recipe seems to be lacking in detail, don’t you think? The only other detail they had in a chart was that you’d cook this over medium heat which they say is 250° to 300°.

Here we have Camp Menu No. 2 – Fisherman’s Delight, and I bet it tastes darned good when you are out camping.

This recipe is for individual quantities, so adjust accordingly.

Menu

• Trout
• Steamed Potatoes
• Buttered Onions
• Bread, Apple Butter
• Coffee, Cookies
• Canned Peaches

Amount

• 2 Slices Bacon
• 3/4 to 1 lb. Fish
• 1 Med. to Lge. Potato
• 2 Small Onions
• 4 to 5 Cookies
• 1 Jar Apple Butter
• 1 Small Can Peaches

Directions: Clean and wash fish and vegetables. Take out about 26 inches of Reynolds Wrap. Place 1/2 slice bacon on the wrap. Place fish on top. Slice potatoes in 1/4 inch slices and place on top of fish. Slice onions in same manner and place around sides of and on top of potatoes. Put another slice of bacon on top of potatoes and onions. Carefully fold foil and crease over to seal. now fold in the ends to seal in all moisture. Caution—do not make a hole in the wrap.

Place dinner on hot coals for 10 minutes. Now take a blunt stick and turn it over and leave for 10 minutes more. The length of time it is left in the fire is determined by the size of fish. The larger the fish, the more time. Only experience can teach this.

Open up your fish dinner and enjoy its sealed-in flavor.

Reynolds Wrap cooking brings the pressure cooking idea to outdoor campfire cooking for the first time.

Wash, cut into halves and cook covered in boiling salted water to cover

6 medium-size (about 2 lbs.) potatoes

Cook about 20 minutes., or until potatoes are tender when pierced with a fork.

Meanwhile, prepare

2 Hard-cooked eggs

Cut into eighths and set aside.

Drain potatoes. To dry potatoes, shake pan over low heat. Peel potatoes and cut into cubes (about 4 1/2 cups cubed.) Put potatoes in a bowl and toss lightly with a mixture of

1 teaspoon salt
1/2 teaspoon monosodium glutamate
1/8 teaspoon pepper

Blend in the eggs and

3/4 cup salad dressing
2 tablespoons chopped onion

Blend lightly to coat potatoes well with dressing. Place in refrigerator to chill.

4 to 6 servings

• 1 package Flakorn Corn Muffin Mix
• 1 egg
• 2/3 cup milk
• 2 (14 oz.) cans chicken fricassee

Empty contents of package into bowl; add egg and milk, and blend until dry ingredients are moistened. Turn into greased 8-inch (5 cup) ring mold. Bake at 400° (hot oven) 30 minutes. Remove from mold to serving plate and fill center with hot chicken fricassee. Makes 4 to 6 serving.

For Variety: Half fill greased corn stick pans with muffin batter. Bake at 400° (hot oven) 15 to 20 minutes. Serve topped with hot chicken fricassee.

Well my dear readers, you may need to get a little more creative with your cooking skills since I’ve never seen canned chicken fricassee… so making your own may be in order. I know, that wouldn’t be true this recipe and would probably taste way better with ho’made chicken fricassee, but dems the shakes. Of course if you do find chicken fricassee in a can, let me know!

Flakorn! How silly!

Tiny turnovers, filled with ground beef and pine nuts, often accompany tabbuli. You can serve these “cookies” hot or cold.

• 1/4 cup shelled pine nuts
• 2 tablespoons butter or margarine
• 1/2 pound ground beef
• 1 medium onion, finely chopped
• 1/2 teaspoon salt
• Dash of pepper
• Pastry (made with 2 cups flour)
• 2 tablespoons softened butter of margarine

Sauté pine nuts in butter until lightly browned. Add meat and onion and continue cooking until meat is browned and crumbly. Season with salt and pepper. On a lightly floured board, roll out pastry 1/8 inch thick; cut out circles 2 inches in diameter. Place 1 teaspoon of meat mixture in the center of each pastry circle, fold pastry in half, and pinch edges together to seal. Place turnovers on a greased baking sheet; spread softened butter over the tops. Bake in a very hot over (450°) for 12 to 15 minutes, or until lightly browned. Makes 3 dozen turnovers.

• 1 pkg. (3 oz.) lemon-flavored gelatin
• 1-1/4 cups boiling water
• 1 can (8 oz.) tomato sauce
• 1 tbsp. vinegar
• 1/2 tsp. salt
• Few drops of each: Worcestershire sauce and Tabasco
• Dash pepper
• 1/2 cup each chopped celery and pimento-stuffed olives
• 1/4 cup chopped onion
• Cheese pie shell (recipe here)
• Tuna Salad (recipe here)

Dissolve gelatin in boiling water. Stir in tomato sauce, vinegar, and seasonings. Chill until slightly thickened. Fold in celery, olives, and onion. Pour into cooled Cheese Pie Shell. Chill thoroughly. Spoon Tuna Salad on top of pie. 6 servings

• 1 cup Gold Medal Flour (regular or Wondra)
• 1/2 tsp. salt
• 1/3 cup plus 1 tbsp. shortening or 1/3 cup lard
• 1/2 cup shredded sharp Cheddar cheese
• 2 tbsp. water

Heat oven to 475°. Mix flour and salt. Cut in shortening thoroughly . Stir in cheese. Sprinkle water gradually over mixture, 1 tbsp. at a time, tossing lightly with a fork after each addition. (If dough appears dry, a few drops of water may be added.) Gather dough into a ball. On a lightly floured cloth-covered board, roll out 1″ larger than 9″ pie pan. Ease into pan; flute and prick pastry. Bake 8 to 10 min.; cool.

• 1 can (6-1/2 oz.) tuna, drained
• 1 tsp. lemon juice
• 1 tsp. minced onion
• 1 cup diced celery
• Salt
• Paprika
• Mayonnaise or salad dressing

Lightly mix tuna, lemon juice, onion, and celery. Season with salt and paprika to taste. Chill. Just before serving, drain and mix in just enough mayonnaise to moisten.

• 4 medium baking apples
• 1 can (8 oz.) sweet potatoes, drained and mashed
• 3 tblsp. brown sugar
• 3 tblsp. maple syrup
• 1 tblsp. butter or margarine, melted
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 3 tblsp. slivered almonds

Wash and core apples; remove enough pulp to make the opening about 2″ wide. Chop the pulp and mix with remaining ingredients except 1 tblsp. almonds. Wrap a 7″ square of aluminum foil around the bottom and sides of each apple. Fill cavities with sweet potato mixture; stud with remaining almonds.