Baked Sweet Potato Fries

2 medium sweet potatoes, scrubbed, dried
1 tbsp. olive oil
1/4 tsp salt
1/2 tsp paprika
Preheat oven to 425°F.

Slice potatoes lengthwise. Toss potatoes with oil, salt, and paprika. Spray a cooking sheet with cooking spray. Spread potatoes on cooking sheet.

Bake 15 minutes. Turn slices over, bake another 10 minutes.

CANDY APPLES

6 apples
6 wooden or bamboo skewers
1 1/2 cups granulated sugar
1/8 tsp. cream of tartar
1/3 cup water
1/2 tsp. fresh lemon juice
6 whole cloves
1 tsp. red food coloring
cinnamon red hots candies, crushed (optional)
flaked coconut or chopped nuts
Spray a cookie sheet with non-stick spray, brush with vegetable oil or line with a silicone sheets.
Remove stems from apples. Insert a skewer into each apple through the stem end.

In a heavy saucepan over medium heat, dissolve the sugar with the water and cream of tartar. Add lemon juice, cloves and crushed cinnamon red hots (if using).

Add red food coloring. Boil the mixture, without stirring, until the temperature reaches 310°F on a candy thermometer or until the sugar mixture reaches the hard crack stage.

Remove saucepan from heat. Dip apples into the syrup, turning to coat. If a coconut or nut coating is wanted, roll the apples in the coating while still warm.

Leave the apples on the cookie sheet to cool.

Dutch Oven Chicken & Dumplings

Ingredients

1 LB Boneless Chicken Tenders  
1/2 Bag Carrots  
1 Large Onion  
6 Stalks of Celery  
6 Medium Sized Potatoes  
1 TSP oil  
2 Cans Cream of Chicken Soup  
1 Can Biscuits or Mix up 2 cups of Bisquik Mix

Equipment

Dutch Oven  
Spoon for Stirring & Serving  
Knife  

Instructions

Cut up Chicken, Carrots, Onions, Celery.  
Place Dutch oven on coals, add oil then Chicken. Cook until slightly browned.
Add Onion, Celery, Carrots and Potatoes and cup of water.
Cover and simmer 15 minutes.
Add 2 cans of Cream of Chicken Soup and water to the consistancy of gravy. 
Cover and simmer an additional 15 minutes or until vegetables are tender.
Add biscuits to top of mixture, cook covered 20 - 25 minutes. Bisquik dropped by spoonfuls can be used in place of biscuits.

Sour Dough Hot Cakes

Serving Size: 1

Ingredients:
STARTER: Old time recipe. 
1/4 package granular dry yeast 
1/4 cup luke warm water 
Flour 


Cooking Directions:

Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and 
add enough flour (3/4 to 1 Cup unsifted) to make a running batter. 

Place in small crock or in large jar. Do not cover tightly. Just cover 
jar with a cloth or place a saucer over the top of the jar. 

Put in a warm place to sour. 

Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep 
the batter at the same consistency. You will then have a sour dough 
starter. 


For really good flavor, dough should be properly soured before using. 

Every time you use some of the starter again add water and flour. 

If you use only occasionally, you may store it in the refrigerator and 
feed it every week with flour and water. 

Never put any of the mixed batter into the starter. Keep it perfectly 
free from fat, egg or other leavening material. 

FOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4 
Cups sifted flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar 

Combine all ingredients. 

Bake on a greased griddle. 

These can be made on an ungreased griddle but in that case 1/4 Cup of 
melted fat must be added. 

To make thinner cake add more milk. 

Bake at 370 degrees.