Camping Out generally means that cooking facilities are limited. These one-pot dishes are easy to prepare, plus there are some for sweet dishes to cook at home and take with you.

Combine ginger, soy sauce, brown sugar, salt and water in pan, mix well. Add chicken pieces, mix well until coated. Stand 30 minutes turning occasionally. Add sliced lemon, mix well. Place pan over heat, bring mixture to boil, reduce heat to very low, simmer 40 minutes or until chicken is tender. Serves 4
Note: Marinade can be measured out and taken along in a screw top jar

Heat oil, add ground beef, cook until meat is brown Stir in onion flakes, cook 2 minutes, drain off excess fat. Add undrained tomatoes, water and crumbled stock cube. Cover, simmer 10 minutes. Remove cover, stir in spaghetti mixture, mix well. Season with salt and pepper. Serve with grated parmesan cheese Serves 4

Trim fat from meat, cut meat into 1 inch cubes. Heat oil in frying pan, add meat,one half at a time, brown well on all sides; transfer to a large oven proof dish. Add peeled and chopped onions and crushed garlic to pan drippings, cook until onions are transparent. Add butter to pan with peeled and diced potatoes, scraped sliced carrots and chopped parsley, cook 3 minutes. Add sliced beans and sliced zucchini. Cook another 2 minutes. Transfer all vegetables to dish with meat. Heat extra butter to pan, add flour, stir over heat until golden brown. Gradually stir in water, crumbled stock cube and tomato puree, stir until sauce boils and thickens, season with salt & pepper. Pour sauce over meat and vegetables, cover in a moderate oven 1 to 1,1/2 hours or until meat is cooked. Stir in chopped parsley.
Serves 6
Note: Make at home, freeze and take to be reheated

Cream butter and honey until light and creamy, add eggs one at a time, beating well after each addition, stir in raisins. Add sifted flours alternatively with milk, mix well. Spread into a greased and greased-paper lined 15 inch x 11 inch baking dish. Bake in a moderately slow oven 30 minutes or until cooked when tested. Stand 5 minutes before turning out. When cold cut in half, wrap each half separately in aluminium foil or plastic food wrap, or store in an airtight container.

Peel & core apples, cut into thick slices. Place apples, chopped apricots, jam and water in saucepan simmer covered until apples are just cooked. Remove from heat, drain off excess liquid, allow to cool. Sift flour, baking powder and salt into a bowl, rub in butter until mixture resembles bread crumbs. Mix in lightly beaten egg yolk and water. Turn pastry onto a floured board, knead lightly until smooth. Divide pastry into two halves, roll out one half and fit to base and sides of 8 inch pie dish, prick base with fork. Spoon cold fruit filling into pastry shell, roll out remaining pastry to cover pie and pinch edges together. Brush top of pie with milk, sprinkle with sugar, make slit in top of pie. Bake in moderate oven 35 to 40 minutes or until golden brown. Allow to cool, wrap in aluminium foil for transportation