BWCA 2 of my favs potatoes and pastry Boundary Waters BWCA Food and Recipes
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      2 of my favs potatoes and pastry     



07/05/2012 05:58PM  
i thought i would post 2 of my favorite items in the bwca.keep in mind we bring in a 2 medium size coolers(and we fish opener) my group would rather back in heavy of food and eat good. then light. the 1st one is what we call ranch potatoes.. dice/slice up potatoes-onions vandellias-1 pound of bacon, season with lawrys-gralic powder-black pepper, mix and triple wrap with heavy duty foil cause you will need to cook this about 3 hours on the grate and flip kind of often depending on your fire.the potatoes soak up the bacon grease and it is sooo good. and then everyone hoovers over the foil and picks at the bacon its awesome. now the 2nd item is frozen bread dough loafs, very cheap. i bring in a small tub of that crock butter stuff cause you need to use a good amount of butter or it will burn . so you take a junk of thawed bread dough and flatten it out on a skillet , keep flipping and flattening the bread dough as it cooks with a spat and add butter as needed, top with some jam cut it like a pizza.... in the morning with coffee or hot coco everyone will ask 5 times what is this and you can say bread dough LOL its really good you may even make this at home when you get back. i did my first time i had it. enjoy
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07/06/2012 12:42AM  
Sounds like you know what you're doing,
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07/06/2012 08:00PM  
They both sound really good. Might have to give that bread dough thing a try at home here.
10/19/2012 07:34PM  
not a whole lot of activity on the camp recipe thread just bringing this thread back to the top... not everyone brings in whole potato's into the BW but this(potato's) is also something you can make at home on a gas grill or charcoal, check it out, it will be one of your favs guarantee home or away
Grandma L
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11/09/2012 12:47PM  
I like the bread dough idea.

I have been using the pizza dough mixes to get a similar product.

With the pizza mix, I have less weight, don't need refrigeration, and end up with a nice product. It is a yeast dough and if you add a little extra water to get a very soft dough that fries up with a bigger courser texture and holds butter and jam better.
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11/09/2012 02:46PM  
Ditto Grandma L. I keep using the jiffy pizza dough mix for more and more. Pizzas and calzones and just bread in a JMO and fry bread in a frying pan, without or without additions like some cinnamon and sugar for a breakfast bread or dessert. It's really pretty flexible stuff and cheap.
11/14/2012 07:46PM  
grandma L. and bill thanks for the new ideas, this stuff is a great treat on a cool morning with hot coco/coffee. X3
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