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.

Just plain good–good for the family and for the budget!

Cook in 3 tbs. fat until soft: 1/2 onion, chopped. Add: 3 tbs. flour; 1/2 tsp. salt, dash pepper. Stir until smooth. Add: 1-1/2 cups Herb-Ox Vegetable Bouillon; 1/2 cup milk. Stir until the sauce boils. Add: 1 can tuna fish; 3 hard-cooked eggs, sliced; 1 cup celery, diced. Turn into casserole. Top with baking powder biscuits and bake in hot oven (400°) until biscuits are done.   4 servings.

• 1/4 lb. salt herring
• 3 medium-sized boiled potatoes
• 2 large tart apples, unpeeled
• 2 white onions
• 4 hard-cooked eggs
• French Dressing
• Crisp lettuce
• Sweet pickles

Cover herring with cold water and let stand several hours to remove excess salt. Drain on crumpled paper towels and remove bones. Put herring and onions through food chopper, using largest knife. Add mixture of diced potatoes, sliced apples and toss lightly with French dressing. Chill mixture and serve on crisp lettuce. Garnish with quartered or chopped eggs, and sliced sweet pickles.

• 2 pounds fillets, steaks, or portion fish
• 1 tablespoon salt
• 1 cup milk
• 1 cup dry bread crumbs
• 1/4 cup butter, or other fat, melted

Cut fillets into serving sized portions. Add salt to milk. Dip fillets in milk and roll in crumbs; place in well greased baking pan. Sprinkle each piece of fish with butter. Bake in an extremely hot oven, 500 degrees F, for 10 to 12 minutes or until fish flakes easily when tested with a fork.  Serves 6.

1 (13 oz.) can tuna fish
1 cup diced celery
2 tablespoons minced green pepper
1 tablespoon lemon juice
3/4 tablespoon salt
6 tablespoons mayoneaise
1 (No. 2 1/2) can sliced pineapple
Lettuce

Combine all ingredients but pineapple and lettuce. Arrange drained pineapple, one slice on each bed of lettuce; top each slice with some of the tuna mixture. Serves 6. To serve 3, make half this recipe, using 6 3/4 oz. can tuna fish.

-Good Housekeeping

This recipe has a fun illustration, and the recipe actually looks worth trying.

• 1  4-pound dressed catfish*
• 1/2 cup tomato juice
• 1 teaspoon minced onion
• 1 chopped green pepper
• 1 sliced small onion
• 2 tablespoons salad oil
• 1 no. 2 1/2 can solid-pack tomatoes
• 1/8 teaspoon oregano (optional)
• 1/8 teaspoon pepper
• Few grains garlic salt
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 cups soft bread crumbs
• 2 tablespoons melted butter or margarine

Heat oven to 400 degrees F.  Rub fish with  some salad oil; sprinkle well with salt, pepper. Place in greased baking dish; add tomato juice; sprinkle with minced onion.  Bake 30 minutes, basting occasionally.  Meanwhile saute pepper and sliced onion in 2 tablespoons salad oil for 2 to 3 minutes. Add next 4 ingredients.  Simmer gently about 1/2 hour. Combine cornstarch and water; stir into sauce.  Cook until thickened, stirring, our over fish.  Sprinkle with crumbs tossed with butter.  Bake 10 minutes more until golden.  Makes 4 or 5 servings.

*A 4 pound dressed bass, bluefish, shad, whitefish, cod, haddock, or other whole fish may be used.

Serve with buttered turnips, tossed green salad, corn sticks, apple pie.