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Campfire Stew with Dumplings

In a dutch oven, over the campfire or on a camp stove, cook 1 small, chopped onion with 1 lb. of hamburger until the meat is no longer pink. Drain.

Add 1 cup of water, 2-3 peeled and cubed potatoes, and a small bag of baby carrots. Stir. Cover and simmer 10 minutes, until veggies begin to get tender.

Stir in 1 can, undiluted, fat free, cream of mushroom soup. Seasoned salt and pepper.

Cover top of stew with one can (10 oz, 8-10 ct.) biscuits, separated and evenly arranged over stew. Cover and simmer for 15 minutes. Don't peek ~ biscuits are baking!

*Notes:
- Great camping recipe, tasty and not much has to be packed in the cooler. Do take the meat frozen, it will act as "ice", but it will be thawed by supper time on day two.
- Any brand of biscuits works, but the smaller biscuits cook better than the "giant' sized.

Baked Potato in a Can
From www.koa.com/recipes and Sheila Wallendal - Horicon, Wi.

1 medium size potato
Butter
salt
pepper
heavy duty aluminum foil
tin can (from veggies or beans)

Clean the potato. Butter the outside of the potato really well, and season to taste. Put potato into the tin can and cover top of can with foil. Place the tin can next to a fire pit of coals and let it set for 25 minutes, then turn can 90° and cook for another 20 minutes (do not peek at potato). After 45 minutes you will have a perfect baked potato!

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