The Gorean Voice - July 1999

If the Great Outdoors is calling to you this holiday weekend, then you have come to the right place.
We have some great camping recipes for you, that we hope you will enjoy, most of them are old favourites. So pack up your slave and head to your favorite spot!

Hobofries

Take aluminum foil Brush it with butter and add the following to it:
chopped potatoes (diced)
Onions (diced)
Carrots (sliced)
Green pepper (sliced)
Mushrooms (fresh only)
Garlic (lots!)
Salt & pepper
Dabs of butter.
Seal the foil into a packet. Put on the coals and turn a couple times to keep from burning. Takes about 1/2 hour or less depending upon the heat of the coals.
YUMMY!!!

Campfire Corn

Anyone can cook corn this way:

1. Pick your corn trying to leave as much of the stem as possible. Do not shuck or open it to look at the grain.
2. If a grill is available, place the corn over heat and rotate every now and then. If you don't have a grill, just place the corn onthe coals. Cooking time is a few minutes. Sprinkle water on corn if flames start burning it. Some burning is expected and will not affect the grain.
3. Remove from fire and peel back the husks which can be use as a handle.
Your corn is ready to eat.

Boston Baked Beans

4 cups Navy beans
1 Onion, chopped
1 Tablespoon Dry mustard
3 teaspoon Salt
4 Tablespoon Brown sugar
1/2 lb cubed Salt pork

Soak beans overnight. Drain, cover with fresh water. Bring to boil, simmer until tender, drain. Pour 1/2 of beans into bean pot. Combine remaining ingredients and add to pot. Pour in remaining beans. Cover with boiling water and bake 8 hours at 250 degrees.

Succulent Spare Ribs

Get your ribs from your favorite market. We suggest choosing the smallest baby back ribs (we think they are more tender) you can find. A full 15 inch slab will feed 1 to 2 people (depending on how much you love ribs).
These ribs you are going to precook at home, Preheat your oven to 200 degrees. Put the ribs in a pan and slow cook for five hours. The ribs are cooked at this point.
Choose your favorite BBQ sauce (Bull’s Eye or Lea & Perrins are both good). If you are gong to eat them now, smear them with the sauce and cook for another one half hour.
If you are going camping, let them cool a bit and wrap them with a good heavy duty aluminum foil. Place in your ice chest or refrigerator.
When you are ready to eat heat on an open fire that has no flame (just good hot coals). Heat for 30 minutes (flipping once) and open them up and spread the sauce all over them. Continue to heat for thirty minutes more.