• Serves 6
• 1 ½ dried apples, chopped
• ½ tsp cinnamon or apple pie spice mix
• Hot water to just cover fruit in pot
• ½ cup chopped walnuts or almonds
• ½ cup raisins
• *¼ to ½ cup of oatmeal
• 3 tbsp of flour
• 4 heaping tbsp of margarine
• 3 tbsp of brown sugar
• ¼ tsp of salt (optional)

1. Combine all ingredients, except the nuts, in a pot and let soak until the fruit rehydrates-about 15 minutes
2. Combine the following:
   • *¼ to ½ cup of oatmeal
   • 3 tbsp of flour
   • 4 heaping tbsp of margarine 
   • 3 tbsp of brown sugar
   • Pinch of salt (optional)
3. Mix together with your hands to a crumbly consistency. 
4. Grease a frying pan. 
5. Add nuts to fruit mixture and pour into pan. (If there is a lot of liquid, stir in 1tbsp of flour.)
6. Cover with oatmeal mix. 
7. Bake, using a low heat fire, for about 15 minutes until heated through and browned on the top.

• Bacon (1lb per 5-6 people)
• Eggs (2 per person)
• Butter 
• Salt
• Pepper
• Loaf of bread(optional)

1. Place the slices of bacon in the pan over medium-high heat. You don't want to crowd the bacon slices. If your bacon is spattering all over, the heat is too high.
2. Cook your bacon, turning it every couple of minutes until it reaches the crispiness you desire.
3. Drain the bacon on a plate layered with paper towels.
4. Once all the bacon is cooked, turn your heat down to medium-low. Don't drain the bacon fat. You are going to fry your eggs in the bacon grease.Keep a small bowl of bacon fat in your refrigerator to be sure you have enough bacon fat to fry the eggs.
5. You want about 1/4 inch of fat in the pan.
6. Use a slotted spatula to remove the eggs from the pan and then blot each egg with a paper towel before putting it on the plate. That way very little of the fat is actually served with the eggs.
7. Serve with toast

Serves 6

• 6 large bananas, unpeeled, stems removed
• 2 cups semisweet chocolate chips
• 1 (10.5 ounce) package miniature marshmallows

1. Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
2. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
3. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana.
4. Stuff with as much of the chocolate chips and marshmallows as desired.
5. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire.
6. Leave in long enough to melt the chips and the marshmallows, about 5 minutes.
7. Unwrap bananas, open the peels wide, and eat with a spoon.

Serves 6

• 2 ½ pounds beef chuck roast, cut into medium-size chunks OR 2 1/2 lbs chili grind ground beef/turkey
• Salt
• Black pepper
• 3 tablespoons of flour, divided use
• Olive oil
• 2 tablespoons unsalted butter
• 2 small onions, chopped
• 3 medium carrots, peeled and chopped
• 3 tablespoons sweet paprika
• ½ teaspoon ground caraway seeds
• 2 bay leaves
• 4 cloves garlic, pressed through garlic press
• 1 ½ tablespoons tomato paste
• 2 cups beef stock/broth
• 4 whole, peeled San Marzano-style tomatoes (from can), roughly chopped
• 1 tablespoon chopped, fresh parsley
• 1 package Egg noodles

1. Place the chunks of the beef into a large bowl, and season with a couple of generous pinches of salt and black pepper; sprinkle over 2 tablespoons of the flour, and toss to coat.
2. Place a large braising pan or Dutch oven over medium-high heat, and drizzle in about 3 tablespoon of the olive oil; once hot, add in about half of the beef (work in 2-3 batches), and brown on all sides for about 4-5 minutes; remove the meat from the pan and set aside.
3. To the same pan, add in 2 more tablespoons of olive oil along with the butter, and once melted, add in the onions and carrots, and saute for about 2-3 minutes until softened; then, add in the paprika, the ground caraway seeds and the bay leaves, and stir to combine.
4. Next, add in the garlic, and once aromatic, stir in the tomato paste to incorporate; sprinkle in the remaining 1 tablespoon of flour and stir to combine, then stir in the beef stock/broth, followed by the chopped tomatoes.
5. Return the browned beef back into the pan, stir to combine, and bring everything to a vigorous simmer; then, reduce the heat to medium-low or low, cover partly with a lid so that some steam can escape, and cook until the beef is tender, about 2 – 2 ½ hours, stirring occasionally.
6. Finish the beef goulash by stirring in the chopped parsley, and serve with egg noodles, mashed potatoes, or your favorite side.

• Serves 6
• One dozen eggs
• Shredded cheese
• Bacon (can eliminate bacon)
• 6 tortillas (substitute: corn or rice tortillas)
• Salt and pepper
• Dried tomatoes
• 2 tsp powdered milk
• Some kind of sauce if wanted
• Water as needed

1. Cook bacon and set aside.
2. In a bowl or pot scramble eggs, milk and water and pour into a frying pan.
3. Add cheese, spices, and tomatoes to the pan and cook until done.
4. While eggs are cooking, toast tortillas in a pan or over the fire, then put eggs and bacon in the tortillas.
5. Add sauce.
6. Feeds six people