Blackened Fish
2 T Paprika
2 T Cayenne pepper
2 T White pepper
3/4 c Creole seasoning
1/4 c Blackening seasoning
4 .to 12 fish fillets
1/8 c Butter (or margarine)
Mix the spices. Coat the fillets with the spice mixture.
Melt the butter or margarine in an iron skillet over a hot cooking fire. Sear the fish for 1 to 2 minutes on each side, or until they smoke and appear "blackened". Remove the skillet from the fire and cover. The heat in the pan will complete the cooking in about 10 minutes. The spices can be mixed at home and stored in an airtight container.
Makes about 4 to 6
Best Peach Cobbler
3 T Sugar
2 qt peach slices,Canned
4 t Baking powder
3/4 c Sugar
6 T Lard (or butter)
1/4 c Water
3/4 c milk cut half-,Canned
3 t Corn starch
2 c Flour
FILLING: Dissolve corn starch in water; add mixture to peaches and juice in a large, warm Dutch oven; stir well; sprinkle sugar on top; cover and allow to simmer lightly while topping is prepared.
TOPPING: On a floured board, turn out a soft dough; pat down to 1/2" thick; cut into strips 1/2" wide and place criss-cross atop peach mixture; cover and cook approximately 20 minutes until golden brown. Serve with Campfire Coffee. Serves approximately 18.
