Breakfast

Mountain Man Breakfast

• 1/2 lb bacon (or pre-cooked sausage)
• Med onion
• 2 lb. bag of hash brown potatoes
• 1/2 pound of grated cheddar
• 1 dozen eggs
• Small jar of salsa (optional)

The following requires 6-9 bottom coals and 12 -15 top coals:

Pre-heat 12" Dutch Oven. Slice bacon and onion into small pieces and brown in the bottom of the DO until onions are clear. Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20 minutes) Scramble the eggs in a separate container and pour the mixture over the hash browns. Cover and cook until eggs start to set.(10 - 15 minutes)

Sprinkle grated cheese over egg mixture, cover and continue heating until eggs
are completely set and cheese is melted. 

Optional: cover cheese/egg mixture with a small jar (~ 1 cup) of SALSA. Cover and cook for an additional 3-5 minutes.  Slice and server like quiche. (Real men don't eat quiche but I sure get lots of requests to cook up the Mountain Man.) Cooking times will vary with the weather and your state of awake but its almost impossible to screw up.  Serves 6.

Lunch

PIZZA POCKET

Made with those packages of 'flat' dough (those tubes from The Dough Boy). You take the flat dough, and fill the center with pizza sauce, pepperoni, cheese, with optional mushroom, olives etc. Fold it over to enclose the 'goodies' and wrap in 2 layers of foil.

'BAKE' 10 minutes on each side, and you might have a pizza pocket.

Add chips and a drink.

Dinner

Catfish Etoufee

(Pronounced A-TO-FAY)

• 2 c court bouillon
• 4 tbs brown rue
• 1 c onions, chopped
• 1 c scallions, chopped (including some of the green tops)
• 1/2 c celery, chopped 
• 1/2 c bell pepper 
• 1 tsp minced garlic1 can (1 lb) tomatoes, drained and coarsely chopped 
• 4 c cooked rice 
• 2 lemon slices, 1/4" thick
• 1 tbs Worcestershire sauce 
• 1 bay leaf
• 1/4 tsp thyme 
• 1 tsp black pepper
• 2 tsp salt 
• 2 lb catfish cut into 1" chunks
• 1/2 c parsley, chopped

If rue is not fresh, warm over low heat stirring frequently. Add onions, scallions, celery, green pepper and garlic. Cook 5 min, stirring often, until soft but not brown. Add court bouillon stirring constantly. Add tomatoes, lemon, and seasonings. Reduce heat and simmer, partially covered, 30 min. Add catfish and parsley, stir gently to moisten fish evenly. Simmer partially covered and without stirring, 10 min. Taste for seasoning. Serve immediately.

This meal goes great with rice or if real adventurous - dirty rice.

Desert

Devil's Tooth Cheesecake

Crust:

• 1/2 cube melted butter
• 1 pkg chocolate cookie wafers (Nabisco), crushed.

Mix butter and crumbs and press into a 10-inch Dutch Oven, going up the sides at least 1-inch.

Filling:

• 2 pkgs 8-oz cream cheese
• 1 cup sugar
• 1 16-oz tub ricotta
• 6 eggs
• 1/2 cup sour cream
• 1.5 tsp almond flavoring
• 1.5 tsp vanilla
• 12 oz Nestles chocolate chips
• 1/4 cup butter
• 1/2 cup whipping cream.

Mix first five ingredients (cream cheese, sugar, ricotta, eggs, sour cream) until smooth. Melt chips, butter and whipping cream over low heat until smooth. Add almond flavoring. Pour 1/3 of white mixture into chocolate mixture and mix well. Pour this into crust. Add vanilla to remaining white mixture and carefully pour this over the chocolate layer already in the Dutch.

This is very dense and takes about 1.25 hours to bake, so be patient. It is done when the top cracks and is firm. This dessert if great warm, but to true chocoholics, it becomes the ultimate after cooling all night and enjoyed with a cup of morning coffee.