OUR POTATOES ARE DONE!!!!
CAMPFIRE METHOD: (cooking your potatoes on
or peanut butter.
Traditionally bannock would have been made with
oasting skewer and cook over campfire until golden brown and delicious
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
he oven and bake the bannock at 180\u00b0C (350\u00b0F
ON'T OVERKNEAD or your bannock will be heavy and tough
Paint one surface of the bannock with the egg mixture, and
br>VELVEETA(R) Mexican Chicken Campfire Packs: Combine 1/2 teaspoons
he bannocks and place the bannock, egg-side down, in the
ot to over work the bannock as it comes out much
Spread each Hot dog bun with 1 t. mayonnaise. Place one piece of American cheese in each bun and then place one hot dog on top of cheese. Spread 2 t. pickle relish on top of each hot dog. Wrap each hot dog combo in foil, crimping the ends and edges.
Oven: Bake for 30 minutes in a 350 degree F. oven.
BBQ: Bake for 20 minutes over low heat turn every 10 minutes.
Campfire: place over low coals, turning frequently for 20 minutes.
Sift dry ingredients together into a bowl.
Cut in the lard and add water, taking care not to over mix.
Melt some lard in a skillet or Dutch oven, drop spoonfuls of the dough in the pan (there should be enough lard so the bannock can sizzle in it)
Cook the bannocks on one side until very brown & crusty, then turn over and brown the other side
Serve plain or with fruit preserve.
Mix flour, baking powder, sugar, and salt.
Work in the margarine using hands until you make a nice crumble. If you have Olivina margarine in your area, I find this makes for the best bannock.
Gradually mix in enough milk to make soft but not sticky. Knead.
Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick.
Bake at 425\u00b0F (220\u00b0C) for 25 minutes or until lightly browned.
Fry the pepper, cucumber & shallots in the oil until tender. Add the.
peas, corn, tomatoes, artichoke or potato & bannock. Season to taste.
Stir well & heat until everything is hot.
f cooking on a campfire or grill.
CAMPFIRE: Place on hot
Mix flour, salt and baking powder; stir well.
Add oil/lard and water/milk to dry ingredients; stir well.
When dough becomes too stiff to stir, mix with hands.
Sprinkle flour on counter; knead until dough is smooth.
Shape dough into a flat, round cake about 1-inch thick.
Prick with fork 25 times.
Preheat oven to 325\u00b0.
Bake bannock for 20 minutes until golden brown.
Eat warm.