Super Easy Pizza!

Super Easy Pizza!

Ingredients:
Lipton Spanish Rice (add water and butter only kind)
1 small can cooked white chicken
Flour tortilla shells
sharp cheddar cheese
squeeze butter (optional)
Cook the Spanish rice as directed on the packaging (squeeze butter need not refrigeration - will last 2 weeks!) Drain the
chicken and stir in a few minutes before the rice is done. Heat tortilla shells. Slice some sharp cheddar (sharp cheddar in
a brick form needs no refrigeration - it'll last a week!) Pile your rice mixture and cheese into a shell and enjoy!!! Left over
flour tortilla shells can be fried with a bit of butter and sprinkled with a cinnamon sugar mixture. Yum! Yum! Perfect hot
meal after a day of hiking - preparation time - 20min tops! Serves one but I eat a lot!!!
Pineapple Dr. Pepper Beans
1/2 lb. smoked bacon; sliced
1/2 cup tomato paste
1 large yellow onion; diced
1/2 lb. summer sausage; sliced
2 bell peppers; diced
1 cup brown sugar
1 cup chopped mushrooms
1 cup medium Pace Picante' Sauce
4 cloves garlic; minced
(1) 16 oz. can pineapple tidbits; drained
(2) 28 oz. cans Pork & Beans
1 can Dr. Pepper
2 tomatoes; diced
Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Slice bacon into 1/2" strips then fry in preheated
oven until crisp. Add onions, bell peppers, mushrooms and garlic and continue cooking until tender. Add remaining
ingredients. Reduce briquettes on bottom to 12-14. Cover and simmer 30 minutes stirring every 10 minutes.
Serves: 10-12
Campfire Chicken & Dumplings