Hesruk

Big Ol' Mess (Smoked Sausage in Spicy Sweet Sauce) 1 lb smoked sausage, cut into chunks 3 jalapeno peppers, sliced 1 green bell pepper, de-seeded and cut into chunks 1 sweet onion, peeled and cut into chunks 1⁄4 cup Tabasco sauce 10 ounces sweet and sour sauce For the grill: Make an aluminum foil bag. Use 2 12" x 18" sheets of heavy-duty foil (or double regular foil) and, (after the ingredients are in the bottom half), crimp the top half on. Put the sausage, green pepper and onions in the bottom half of the foil bag. Mix the Tabasco up with the sweet and sour sauce and pour it over the sausage mix. Seal the foil bag with the top half. Make sure it is "leak-proof". Place on the grill (gas or charcoal) and cook for a total of 45 minutes, turning after each 15 minutes. You can slit the bag open when done and serve from it at the campsite. If you are cooking this in the hot coals of a campfire, reduce the total cooking time by about 15 minutes and turn every 5 minutes. For the Stove: Follow the instructions above, substituting a boiler for the foil bag, and cook on Medium to Medium-high heat, stirring every 10 to 15 minutes. * - This is served, as is, as a side dish at the campsite, but I put it over rice (roasted/baked potatoes could defiantly be subbed) and made it a main course! ** - I also added an additional red pepper, and orange/yellow bell pepper for color

Loaded Potato and Buffalo Chicken Casserole 2 pounds boneless chicken breasts, cubed (1") 8-10 medium potatoes cut in 1/2" cubes 1/3 cup olive oil 1&1/2 tsp. salt 1 Tbsp. black pepper 1 Tbsp. paprika 2 Tbsp. garlic powder 6 Tbsp. hot sauce 2 cups fiesta blend cheese 1 cup crumbled bacon 1 cup diced green onion Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

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Quick reference map to Ops and FPs accessible aboard The Ziost Shadow.