There's nothing quite like camping out, enjoying the great outdoors. Likewise, nothing quite compares to a campfire cooked meal. It just tastes better.

After a day of successful fishing, perhaps you'll have the opportunity to try the campfire broiled trout. Enjoy!

WATERCRESS SALAD

1 quart watercress sprigs, washed and well drained

1/4 cup olive oil

2 tablespoons wine vinegar

2 ounces blue cheese, crumbled

Salt, pepper and garlic powder to taste

Mix oil, vinegar, blue cheese, salt, pepper and garlic powder thoroughly. Toss with watercress sprigs and serve with fish or game. Yields four servings.

HASHED HOMINY

2 to 3 tablespoons bacon drippings, butter or sunflower oil

2 cup boiled or canned hominy, drained

2 thinly sliced green onions, optional

4 eggs, beaten

Salt and ground pepper to taste

Heat drippings in a 10-inch nonstick or well seasoned iron skillet over medium heat. Add hominy and green onions. Saute until lightly browned. Pour in eggs and season with salt and pepper. Stir, then allow eggs to set. Turn mixture with a pancake turner and allow to brown lightly on other side. Serve with bacon and biscuits or cornbread for breakfast/brunch or for dinner with a watercress salad. Serves four.

TUNA BUNNIES

1 can well-drained tuna fish

1/4 cup mayonnaise

1/2 cup Swiss cheese, cut into small pieces

2 tablespoons minced onion

1/4 cup minced celery

1 1/2 teaspoons lemon juice

1/2 teaspoon salt

1 tablespoon minced parsley

4 large hamburger buns

Mix tuna with mayonnaise, cheese and seasonings and place in buttered hamburger buns. Wrap each bun individually in aluminum foil and place over medium-hot grill (or in a 350 degree oven) for about 20 minutes. The sandwiches are ready to eat when cheese has melted and everything is heated thoroughly. Yields four servings.

COMANCHE FRIED FROG LEGS

3/4 cup vegetable oil

2 eggs, well beaten

1 teaspoon salt

1/2 teaspoon pepper

Heat oil in a deep skillet over medium-high heat. In a wide shallow bowl, combine eggs, salt and pepper, cornmeal and water. Dip frog's legs in batter, making sure they are well coated. Fry in oil about 30 minutes, turning occasionally, until frog's legs are golden brown and firm to the touch. Serves four to six.

CAMPFIRE BROILED TROUT

4 (1- to 1 1/4-pound) whole fresh trout

Ground dried spicebush berries or allspice, to taste

Salt and ground pepper, optional

8 green onions

4 to 8 strips thinly sliced bacon, optional

Clean and rinse trout under cold running water and slit bellies open. (If not using bacon, do not slit fish along the length of the belly; instead make two-inch cuts at gills and vent ends and remove insides.)

Rub fish inside and out with seasonings and stuff cavity with green onions. Tie bacon around fish in one or two places to hold in stuffing. Insert a sturdy, sharp-ended forked stick in the cavity and cook fish six to eight inches above the campfire or grill, or broil on a lightly oiled surface for six to eight minutes per side, until flesh flakes easily but is still moist and bacon is cooked. Serves four.

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