If you want a stew, this is a favorite of mine and super easy. People always want the recipe. Five Hour Oven Stew 1-1/2 # cubed stew meat (I prefer chuck) 5 medium potatoes-cut in 2" cubes 2 cups baby carrots 1-2 medium onions-quartered 1 cup celery-cut in 2" slices 2 cans(14-1/2oz) stewed tomatoes (I use the ones w/basil, garlic & oregano) 2 Tbls. quick cooking tapioca 1 Tbls. sugar 1-1/2 tsp. salt 1/8 tsp. black pepper Combine all and bake in a heavy dutch oven at 275degrees for 5 hours. With a loaf of good crusty bread and a green salad, this makes a great, easy, fool-proof meal.

This is one of those "no recipe" dishes. It's something you can't really mess up. I always cook the meat first and get rid of the grease. I often will use sausage instead of hamburger or a mixture. I prefer my vegetable on the side but sometimes mix it in. Not a green bean fan so the "traditional" method is modified here. I too am not a mushroom fan so I use other cream soups, whatever I have. Cream of potato is great, celery, chicken, like I said, whatever I have. Sometimes I'll put in a can/jar of gravy instead of the cream soup if I'm tired of cream soups. Sometimes I'll use canned potatoes, fresh ones or whatever frozen potatoes I have. Large diced potatoes work great. After all, it's meat, potatoes, and a veg. How do you mess it up? It's GOT to be good! I'm moderate with seasonings these days, but I like some Louisiana Hot Sauce in it, garlic salt, onion, and if I'm short on hamburger or something I'll cut up some smokey hot dogs, use some frozen meatballs or something to put in for added meat. Depending on the flavor I desire, I might add some Worstechire sauce, Teriyaki, steak sauce or something too. I cook mine covered to get the potatoes cooked through, then turn up the oven a bit, pull the foil off and brown it up so the top is crisp. Ir reheats well either in the microwave, stove or oven although sometimes I do need to add a little water to steam it a bit to get a good reheat and then it's like when it was first made. In Minnesota, it's a "hotdish". And Tater Tot Hotdish is popular and simple. This is something that everyone should be able to make. It's really not difficult and truly is no-fail. Want more meat? Fine. Want more potatoes? No problem. Want more veggies? Go for it. No onion? Lots of onion? Half the pan with onion and veggies and the other half without? Simple. Few dishes are so simple and fool proof.

This was a hit at a baby shower I attended and I asked for the recipe. Later, I made it for a baby shower I hosted. Afterward I was asked for the recipe, and then asked to take it to another event. It's a tried and true hit. Broccoli Supreme Casserole * 2 (10 oz.) packages frozen chopped broccoli * 3 C cottage cheese (1 large container is perfect) * 3 eggs * 6 Tbsp. butter * 1/3 C flour * 1/4 C finely minced onion (I use 1 small onion) * 1 (8 oz.) can whole kernel corn, drained * 1/2 pound cheddar or swiss cheese, diced (I use cheddar) * 1/2 tsp. salt * 1/4 tsp. pepper * few drops hot pepper sauce * 2 slices bread (white or wheat) * 1/2 C crumbled bacon (optional) Cook broccoli according to package directions and drain. Combine cottage cheese, eggs, 4 Tbsp. butter and flour in flood processor or blender. Blend until cottage cheese mixture is smooth and creamy; pour into large bowl. Fold in broccoli, onion, corn (drained), cheese, salt, pepper, and hot pepper sauce. Pour into a greased, deep 2-1/2 quart casserole. Make soft bread crumbs by tearing 1 bread slice into blender container and blending on low speed until soft crumbs have formed. Repeat with remaining bread slice. Melt remaining 2 Tbsp. butter in skillet. Add crumbs and saute until golden brown (over just above medium heat, this takes about 15 minutes). Sprinkle buttered bread crumbs and bacon over cottage cheese mixture. Bake at 350F for 1 hour or until mixture is set. Makes 8-12 servings.

Recipes from: Utah State University Extension - FREEZER BAG COOKING (Outdoor Food Made Simple) For even more recipes check out: http://www.bstroop61.com/docs/Freezer_Bag_Recipes.pdf CRANBERRY CHICKEN RICE (serves: 1) 1 c. instant rice 1 t. Chicken bouillon (low-sodium) 1/4 t. salt (optional) 1/2 t. granulated garlic 1 t. dried parsley 1 t. dried onion 2 T. dried veggie flakes or freeze-dried "Just Veggies" 2 T. + 2 t. Craisins Put all items in a quart freezer bag. Also take a 3- to 5-ounce can of chicken with you. In camp: Put the chicken and it's liquid into the freezer bag, and 1-1/4 c. boiling water. Stir well and put into a cozy for 10-minutes. Optional: This is great with 2 cups water as a soup. WILD OR WHITE CREMY RICE In a 1-quart freezer bag put: 1-1/2 c. instant white rice 1/4 c. instant wild rice 1/4 c. Just Veggie freeze-dried veggies 1 package Knorr Cream of Spinach soup mix 1/3 c. dry milk Also take one 3- to 5-oz. can of chicken. In camp dump the can of chicken with juice into the bag. Add 2 c. boiling water and stir well. Pop in a cozy and let sit for 10-minutes. Stir well again and enjoy. CREAMY CHICKEN WITH RICE (serves 1) In a quart freezer bag put: 1 c. instant rice 1 packet Lipton Cup of Soup Cream of Chicken soup mix (the 1-cup of water size) 1 T. dried onions Pinch of granulated garlic Pinch of dried parsley Also take a 3- to 5-oz. can of chicken or a 7-oz. foil packet of chicken. In camp add 1 cup boiling water and chicken (liquid and all), stir well, put in cozy for 5-minutes. Tip: Adding a packet of salsa is good too! CREAMY CHICKEN WITH RICE #2 (serves 2) In a quart freezer bag put: 1-1/2 c. instant rice 1/3 c. dry milk 1 pkg. Erin Traditional Cream of Chicken soup mix (found at Cost Plus World Market) Also take a 3- to 5-oz. can of chicken In camp add chicken (liquid and all) and 1-1/2 c. boiling water, stir well. Let sit for 5-10 minutes in a cozy. Would also be great with parmesan cheese on top, and some freeze-dried mushrooms. CREAMY SPINACH-VEGGIE RICE (serves 2) In a 1-quart freezer bag put: 1 pkg. Knorr Cream of Spinach soup mix 1/3 c. dry milk 1-1/2 c. instant rice 1/4 c. Just Veggie freeze-dried veggies, or dried veggies A 3- to 5-oz. can of chicken In camp dump the chicken in (liquid and all), and add 1-3/4 c. boiling water. Stir well, let sit in cozy for 10-minutes (15-minutes if using dehydrated veggies). Stir well and enjoy. CREAMY LEEK CHICKEN RICE (serves 1) Place ingredients in a 1-quart freezer bag. 1 c. instant rice 3 T. Knorr Leek Soup Mix (half a package) if you'd like it creamier, add the whole package 1 T. dry milk 1 T. dried veggie mix or Just Veggie freeze-dried veggies Place ingredients into a quart freezer bag. Also take a 3- to 5-oz. can of chicken. In camp add the chicken (liquid and all) and 1 cup plus 2 T. boiling water. Mix well, pop in a cozy for 10-minutes. CHEESY CHICKEN VEGGIE RICE (serves 1) In a 1-quart freezer bag put: 1 c. instant rice 1/4 c. freeze dried vegetable mix 2 T cheese sauce powder 2 T. instant milk pinch of salt, if desired Also take 1 can of chicken (3-5 oz.) In camp put the chicken with liquid into the bag. Add 1-1/4 c. boiling water. Mix well, and put in cozy for 5-minutes. Stir, and let set for another minute to thicken. Very good with any type of cheese on top. CHEESY WHITE & WILD CHICKEN RICE (serves 2) In a quart freezer bag put: 1-1/2 c. instant rice 1/4 c. instant wild rice 3 T. cheese sauce powder 2 T. dry milk 2 T. parmesan cheese (shelf-stable kind) 1 T. dried onion Pinch granulated garlic Also take one 3- to 5-oz. can of chicken In camp dump the chicken with liquid in the bag and add 1-3/4 c. boiling water. Stir well, and put in a cozy for 10-minutes. Stir again. CHICKEN & PEAS WITH RICE (serves 2) In a quart freezer bag put: 2 c. instant rice 2 t. chicken bouillon (low-sodium) 1 t. Butter buds or Molly McButter 1/4 c. freeze-dried peas Also take a 5-oz. can of chicken and 4-8 packets parmesan cheese In camp add the chicken (with liquid) and 2-1/4 c. boiling water. Stir well, and put in cozy for 10-minutes. Stir again and top with parmesan cheese. SESAME ORANGE CHICKEN (serves 1-2) 2 t. sesame seeds, toasted 1/2 t. butter buds 1 t. dry whole milk 1 cube chicken bouillon crushed dash of red pepper 1/2 t. Crystal Light orange powder (or Tang) 1/2 t. cornstarch Also take: A 7-oz. pouch of chicken 1-2 c. instant rice in a separate freezer bag. Combine all but meat with 1/4 c. boiling water and shake to mix well. Add meat and put in cozy for 10-minutes. Serve over in instant rice.