If you have a recipe you would like to share with the rest of the chapter, just send it on to Lightenin and we'll get it added to the site.

If you have a recipe you would like to share with the rest of the chapter, just send it on to Lightenin and we'll get it added to the site.

Hard Tack

3 cups flour
3 tsp. salt

Mix the two ingredients together and add water, a little at a time, until a tough, elastic dough is formed. Dust the surface of a bread board with flour, and then roll the dough to a thickness of about 1/4 inch. Cut into squares about 2 inches on the sides, lift off the board, and place on a flat pan or cookie sheet. Punch holes through the dough with a fork, several holes in each square. Bake at 350 degrees until the bread is browned.

Hard Tack

3 cups flour
3 tsp. salt

Mix the two ingredients together and add water, a little at a time, until a tough, elastic dough is formed. Dust the surface of a bread board with flour, and then roll the dough to a thickness of about 1/4 inch. Cut into squares about 2 inches on the sides, lift off the board, and place on a flat pan or cookie sheet. Punch holes through the dough with a fork, several holes in each square. Bake at 350 degrees until the bread is browned.

8 oz Jerky (of any meat), very dry and crumbly
8 oz Raisins
8 oz Peanuts or pecans, unroasted
8 oz Dried apricots, chopped
8 oz Dried peaches, chopped
8 oz Dried blueberries
2 Tsp Honey
4 Tbsp Peanut Butter
3/4 tsp Cayenne pepper

Pound the jerky onto powder. Add fruit and nuts. Heat honey and peanut butter to soften; then blend them into the mixture. Add cayenne pepper, working it thoroughly through the mixture. Keep the pemmican in a cool, dry place. It will keep indefinitely.

8 oz Jerky (of any meat), very dry and crumbly
8 oz Raisins
8 oz Peanuts or pecans, unroasted
8 oz Dried apricots, chopped
8 oz Dried peaches, chopped
8 oz Dried blueberries
2 Tsp Honey
4 Tbsp Peanut Butter
3/4 tsp Cayenne pepper

Pound the jerky onto powder. Add fruit and nuts. Heat honey and peanut butter to soften; then blend them into the mixture. Add cayenne pepper, working it thoroughly through the mixture. Keep the pemmican in a cool, dry place. It will keep indefinitely.

2	(30 oz.) cans cherry pie filling	1/2	cup chopped pecans
2	cups sugar	1	cup butter
2	cups flour	1	tsp. vanilla
1	cup oatmeal

Line a 12" Dutch oven with heavy duty foil. Pour cherry pie filling into oven and spread evenly. In a separate bowl combine sugar, flour, oatmeal, and pecans; stir to mix. Add vanilla. Cut butter into 1 Tbs. size pieces then using your fingers work butter into the crumb mixture until coarse pea sized crumbs form. Spread topping evenly over cherries.

Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45-60 minutes until crisp is golden brown and fruit is bubbly.

2	(30 oz.) cans cherry pie filling	1/2	cup chopped pecans
2	cups sugar	1	cup butter
2	cups flour	1	tsp. vanilla
1	cup oatmeal

Line a 12" Dutch oven with heavy duty foil. Pour cherry pie filling into oven and spread evenly. In a separate bowl combine sugar, flour, oatmeal, and pecans; stir to mix. Add vanilla. Cut butter into 1 Tbs. size pieces then using your fingers work butter into the crumb mixture until coarse pea sized crumbs form. Spread topping evenly over cherries.

Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45-60 minutes until crisp is golden brown and fruit is bubbly.