Camping - Pie Iron

[Susann]

Chile-Cheese Cornbread

1 box Cornbread Mix
1 egg
1/2 cup milk or water
1/2 Cup Cheddar Cheese, Grated
1 Can Chopped Chiles

Directions:
Pour mixture into a well greased pie iron to about 1/3 full. Bake over low heat.

"A journey of 1,000 miles begins with a single step."
Susann

[Susann]

Grog Cakes

1/2 Cup Dry Milk
2 Cup Oatmeal (not instant)
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
2 tbsp. Brown Sugar
1 tsp. Baking Powder
1 Egg (optional)
2 tbsp. Oil (plus some to grease the pan)
1 1/4 Cup Water

Directions:

At home combine all the dry ingredients in a plastic baggie. Some folks blend the oatmeal until it is the consistency of flour (I like it whole). Put the oil in a small plastic bottle. At camp beat egg, oil, water and dry ingredients together. Let stand 10 minutes (don't skip this part). Cook in a greased pan, until lightly browned. Serve with honey, butter, jam or syrup. These can also be cooked in a pie iron.

Comments:
This is a super recipe for backpacking - it's light to carry, filling and is good cold as a trail snack. You can add whatever to it - fresh berries, raisins, etc. It can be cooked in a pie iron, fry pan, vagabond stove and, with a little less water, on a stick. I've used this recipe since the mid 1950's. The initial reaction is always the same - ugh, oatmeal pancakes. Followed very closely by - aren't there anymore?

Recipe created by: O. Redding, Fayetteville, NC

"A journey of 1,000 miles begins with a single step."
Susann