• 3/4 cup Olive oil
• 1/4 cup Balsamic Vinegar of Modena
• 1 tsp minced shallot
• 1 tbsp liquid honey
• 1 tsp ground pepper
• juice of 1/2 lime
• 1 tbsp chopped fresh parsley
• dash of salt

• 1 lb hamburger
• 3 cans beans (Any type, but Kidney beans, white or red, are my preference. Mix and match if you like.)
• 1 can mushrooms
• 2 cans tomatoes
• 3-4 cloves garlic
• 1-2 green onions
• 1 medium onion (red or otherwise)
• bay leaves
• garlic seasoning salt
• Worcestershire sauce
• Louisiana Hot Sauce

• 1 tbsp chili powder
• 1/2 tsp thyme
• 1-2 tbsp molasses
• 3/4 tbsp taco seasoning
• 3/4 tsp white pepper
• 1 tbsp crushed chili peppers
• 1/2 tsp dry mustard
• 1 cube beef bouillon
• 2 tsp honey
• 2 stalks celery
• bell peppers

Brown the beef and add the onions and garlic. I like to add the Worcestershire sauce and Louisiana Hot sauce to the beef as it's browning. Add the water from the can of mushrooms and let it boil off for a while. You can add the spices now too. Add the rest of the ingredients and bring to a boil. Let simmer for as long as you can. It's best to let it cool and sit in the refrigerator overnight and then heat it up again the next day.

Number Of Servings:4

Preparation Time:30-60 minutes

• 1 layer of carrots (sliced)
• 1 layer of potatoes (sliced)
• 1 layer of onion (chopped or however)
• 1 lb of ground beef (I usually add a handful of uncooked rice to extend the beef)
• salt and pepper
• garlic - at least 4 cloves (the more the better)

• I like a few splashes of Worcestershire sauce.
• Mrs. Dash seasoning or other seasoning salt.
• more onion
• 1 layer of carrots (sliced)
• 1 layer of potatoes (sliced)
• 1 can of tomato soup

Layer all ingredients in the order specified. As a general rule, I try to keep all of the layers about the same thickness. Adjust the amount of meat to your own preference.

If you use lean beef, or you find it too dry, you may need to add water (1/4 to 1/2 cup).

bake covered at 325 F for 2-3 hours

This recipe can be scaled down as a tin-foil dinner. Instead of beef, try sliced chicken and salsa!

• 5 cup flour
• 1-1/2 cup milk powder
• 1 cup sugar
• 4 heaping teaspoons baking powder
• 4 teaspoons baking soda
• 1 teaspoon salt

• 4 eggs
• 5-5-1/2 cups water
• 1 cup oil

Combine dry ingredients into a 4 litre pail, then transfer to a large zip-lock bag.

Mix dry and wet ingredients to a slightly lumpy consistency in a 4 litre pail. Makes 32 - 40 pancakes which feeds about a dozen people.

To make smaller batches, use 1 egg, 1 to 1-1/2 cups water, and 1/4 cup cooking oil to 2 1/4 cups of dry ingredients. Makes 8 to 10 pancakes.

Bacon: Use 1 pkg bacon per 4 litre pail. Fry bacon in half strips and include one or two pieces in pancake while cooking.