• 3 onions, chopped
• 2 cloves garlic, chopped
• 3 tablespoons olive oil
• 1 can (No. 2) solid-pack tomatoes
• 2 cans (8 oz.) tomato sauce
• 2 cans (6 oz) tomato past
• 2 cups water
• 1 teaspoon sweet basil
• 1 teaspoon oregano
• Salt and pepper to tast
• 4 pieces sea bass, halibut, barracuda, rock cod, or any large firm fish.
• Cracked crab, shelled prawns, and clams in amounts desired

• 2 to 3 lb. dressed trout
• 6 slices bacon
• 1 onion, thinly sliced
• 1 bay leaf, crumbled
• 3 tablesp. soft butter or margarine
• 2 tablesp. flour
• 1/2 cup fine cracker crumbs

Start heating oven to 375°F. Sprinkle trout well with salt, pepper. Spread 3 bacon slices along center of shallow pan; cover with onion; sprinkle with bay leaf; place trout on top. Blend butter with flour; spread on fish; sprinkle with crumbs. Place 3 more bacon slices on fish. Bake, uncovered, 35 to 45 min., or until golden and easily flake with fork but still moist.

Makes 4 to 6 servings.

Baked Mountain Trout: Salt and pepper 6 to 8 fresh or thawed quick-frozen trout. Place on bed of 1/4 cup snipped parsley and 1/4 cup chopped chives instead of bacon and onion. Finish as above, adding 1/4 cup grated process Cheddar or Swiss cheese to crumbs. Bake 15 min., or until golden and easily flaked with for but still moist.

Note: Cracker meal and fine bread crumbs, as well as ready-mixed breading, come packaged, ready to use.

• 2 cups chopped tomatoes
• 1/2 cup chopped onions
• 1 teaspoon ginger
• 1 teaspoon salt
• Soy sauce to taste
• Lemon juice to taste
• Dash of Tobasco
• Little minced garlic

Fasten edges of fish together with skewers or toothpicks, and wrap whole fish in greased butcher paper or a large sweet leaf, such as banana. Bake over charcoal fire for about 2 hours. Serves 6 to 8.

• 6 pan-dressed flounder (3/4 pound each) fresh or frozen
• Crab stuffing (see separate recipe)
• 3/4 cup butter or margarine, melted
• 1/3 cup lemon juice
• 2 teaspoons salt
• Paprika

Thaw frozen fish. Clean, wash, and dry fish. To make a pocket for the stuffing lat the fish flat on a cutting board, light side down. With a sharp knife cut down the center of the fish along the backbone from tail to about 1 inch from the head end. Turn the knife flat and cut the flesh along both sides of the backbone to the tail allowing knife to run over the rib bones.

Stuff fish loosely. Combine butter, lemon juice, and salt. Cut 6 pieces of heavy-duty aluminum foil, 18 x 18 inches each. Grease lightly. Place 2 tablespoons sauce on foil. Place fish in sauce. Top each fish with 1 tablespoon sauce and sprinkle with paprika. Bring foil up over fish and close all edges with tight double folds. Make 6 packages. Place packages on a grill about 6 inches from moderately hot coals. Cook for 25 to 30 minutes or until fish flakes easily when tested with a fork. Serves 6.

Here we have Camp Menu No. 2 – Fisherman’s Delight, and I bet it tastes darned good when you are out camping.

This recipe is for individual quantities, so adjust accordingly.

Menu

• Trout
• Steamed Potatoes
• Buttered Onions
• Bread, Apple Butter
• Coffee, Cookies
• Canned Peaches

Amount

• 2 Slices Bacon
• 3/4 to 1 lb. Fish
• 1 Med. to Lge. Potato
• 2 Small Onions
• 4 to 5 Cookies
• 1 Jar Apple Butter
• 1 Small Can Peaches

Directions: Clean and wash fish and vegetables. Take out about 26 inches of Reynolds Wrap. Place 1/2 slice bacon on the wrap. Place fish on top. Slice potatoes in 1/4 inch slices and place on top of fish. Slice onions in same manner and place around sides of and on top of potatoes. Put another slice of bacon on top of potatoes and onions. Carefully fold foil and crease over to seal. now fold in the ends to seal in all moisture. Caution—do not make a hole in the wrap.

Place dinner on hot coals for 10 minutes. Now take a blunt stick and turn it over and leave for 10 minutes more. The length of time it is left in the fire is determined by the size of fish. The larger the fish, the more time. Only experience can teach this.

Open up your fish dinner and enjoy its sealed-in flavor.

Reynolds Wrap cooking brings the pressure cooking idea to outdoor campfire cooking for the first time.

Just plain good–good for the family and for the budget!

Cook in 3 tbs. fat until soft: 1/2 onion, chopped. Add: 3 tbs. flour; 1/2 tsp. salt, dash pepper. Stir until smooth. Add: 1-1/2 cups Herb-Ox Vegetable Bouillon; 1/2 cup milk. Stir until the sauce boils. Add: 1 can tuna fish; 3 hard-cooked eggs, sliced; 1 cup celery, diced. Turn into casserole. Top with baking powder biscuits and bake in hot oven (400°) until biscuits are done.   4 servings.

• 1/4 lb. salt herring
• 3 medium-sized boiled potatoes
• 2 large tart apples, unpeeled
• 2 white onions
• 4 hard-cooked eggs
• French Dressing
• Crisp lettuce
• Sweet pickles

Cover herring with cold water and let stand several hours to remove excess salt. Drain on crumpled paper towels and remove bones. Put herring and onions through food chopper, using largest knife. Add mixture of diced potatoes, sliced apples and toss lightly with French dressing. Chill mixture and serve on crisp lettuce. Garnish with quartered or chopped eggs, and sliced sweet pickles.

• 2 pounds fillets, steaks, or portion fish
• 1 tablespoon salt
• 1 cup milk
• 1 cup dry bread crumbs
• 1/4 cup butter, or other fat, melted

Cut fillets into serving sized portions. Add salt to milk. Dip fillets in milk and roll in crumbs; place in well greased baking pan. Sprinkle each piece of fish with butter. Bake in an extremely hot oven, 500 degrees F, for 10 to 12 minutes or until fish flakes easily when tested with a fork.  Serves 6.