Ingredients:

• 1.5 cups Grits
• 6 cups Water
• .5 cups butter
• 2 Tbs Worscestershire sauce
• 3 Eggs beaten
• 2 cups grated Jack Cheese
• 3 Tbs Jack Daniels or Dry Sherry
• Salt to taste
• Dash Hot Sauce to taste

Tools:

• Sauce pan
• Baking Pan
• Fire (Kids ask for help from your parents before doing anything with fire)

Directions:
Bring salted water to a boil and add grits, cover and cook 10 minutes. Remove from fire and add stir in butter and cheese until melted. Add worscestershire, liquor, hot sauce, and egg. Mix well and pour into into baking pan, cook in reflector oven until top is golden brown.

Ingredients:

• 1 Onion Chopped
• 4 Cloves Garlic, chopped
• 1 16oz can chopped Tomatoes w/juice
• 2 cups Chicken Stock
• 1 can Peas
• 2 cups Rice (not instant)
• 5 Tablespoons Bacon Drippings

Tools:

Directions:

Brown onions, garlic and rice in the bacon drippings. Add tomatoes (cut up) and juice and chicken stock. Stir once. Cover and simmer 20-30 minutes or until rice is done. Add drained peas and serve.

Ingredients:

• Graham Crackers
• Chocolate Bars
• Marshmellows

Tools:

• Thin Pointy Sticks
• Fire (Kids ask for help from your parents before doing anything with fire)

Directions:

Using the stick, toast marshmellow over fire until hot and bubbly. Place chocolate on a graham cracker and place the marshmellow on top of the chocolate. Using another graham cracker to hold the marshmellow in place, remove the stick. Squish the marshmellow between the other ingredients and eat, carefully.

• 1 1/2 cups butter
• 1 1/2 cups brown sugar
• 1 cup quick cooking oats
• 1 cup whole wheat flour
• 1 cup white flour
• 1/2 cup wheat germ
• 4 tsp grated orange peel
• 4 eggs (lightly beaten)
• 2 cups whole almonds
• 1 cup chocolate chips
• 1/2 cup chopped dates
• 1/2 cup chopped dried apricots
• 1/2 cup shredded coconut

Preheat oven to 350 deg. cream butter with 1 cup brown sugar. Stir in oats, wheat flour, white flour, wheat germ, and orange peel. Press mixture into bottom of an ungreased 9×13″ baking pan.

Combine eggs, almonds, chocolate chips, dates, apricots, coconut and remaining 1/2 cup brown sugar. Mix gently, but thoroughly. Pour over butter mixture. Spread evenly.

Bake 30-35 minutes and cool before cutting into bars.
Put into ziploc baggies.

Great for backpacking or camping.

• 1 1/4 cups quick-cooking oats
• 1/4 cup whole wheat flour
• 1/4 cup toasted wheat germ
• 1/4 cup honey (plus 2 tablespoons)
• 1/3 cup raisins (or chopped dried apricots)
• Dash of cinnamon

Combine the oats, flour, wheat germ, and cinnamon, and stir to mix well. Add the honey, and stir until the mixture is moist and crumbly. Fold the raisins or apricots in.

Coat a 8″ square pan with nonstick cooking spray. Pat the mixture in the pan, and bake at 300 deg. for 18-20 minutes, or until lightly browned.

Cool to room temperature, cut into bars, and serve.

Amount per serving

Calories 100 (Calories from fat 7)
Fat 7%
Protein 10%
Carb. 83%