<p><b>Enjoy gourmet cooking outdoors</b></p><p>“Well organized, clearly presented, and highly recommended.” <br>--<b><i>Field & Stream</b></i></p><p>“Sheila Mills's chicken enchiladas were a tasty crowd pleaser. They required a minimum of ingredients and very little work.”<br>--<i>Cleveland Plain Dealer</i></p><p>With this book and a Dutch oven--a readily available cooking pot with legs and a snug-fitting lid--you have the keys to camp cooking as you've never tasted it! Dishes like these are yours on the riverbank or the trail for very little effort:<p><b>BREAKFAST DISHES</b><br>Avocado Frittata • Chilaquiles • Eggs Benedict </p><p><b>BREADS</b><br> Parmesan Popovers • Cheddar Cornmeal Scones • Big Bend Banana-Walnut Bread </p> <p><b>APPETIZERS AND SNACKS</b><br> Crab-Stuffed Mushrooms • Tortellini Salad • Not-for-the-Fainthearted Nachos </p> <p><b>MEAT AND MEATLESS MAIN DISHES</b><br> Coq Au Vin • Pork Chops with Spinach Dumplings • Tomato-Basil-Onion Tart </p><p><b>DESSERTS</b><br> Blackberry Cobbler • Double Chocolate Brownies • Impossibly Possible Dutch-Oven Ice Cream</p>