Pine Bark Stew
This name comes from the fire, not the ingredients. After a good day of fishing old-timers found it easy to make a quick fire on shore with pine bark. Pioneers wouldn't have wasted a drop of the bacon fat, but you can discard some if you'd like.
1/2 pound bacon or salt pork, cut up
2 large onions, finely diced
9 cups water
16-ounce box of dry hashed brown potatoes
28 to 32-ounce can of diced tomatoes
1 cup ketchup
Salt, pepper to taste
About 3 pounds of skinless, boneless fish cut in bite size
Serves 6 to 8
Fry the bacon in a large cast iron skillet and stir your onions into the hot fat until they're translucent. Add water, bring everything to a boil and stir in the potatoes, tomatoes and ketchup. Cover the pot and keep it over medium to low heat for 15 minutes to soften the potatoes. Increase the heat and stir in your fish until it turns white and firm. Season to taste and pass the Tabasco.
Pork Chop Hot Pot
4 lean, meaty pork chops
2 tablespoons vegetable oil
4 medium potatoes, scrubbed and thinly sliced
Medium onion, sliced thin
Green bell pepper, seeded and sliced
15-ounce can cream style corn
Trim any excess from the chops and sprinkle them with salt and pepper. In a large skillet, heat the oil, brown the chops on both sides and arrange your potatoes, onion and pepper on top. Add a half-cup of water, cover and cook over low to medium heat until the vegetables are tender. Put the finished chops and vegetables on serving plates and stir the corn into the pan juices, scraping up browned bits. Spoon this corn gravy over the meat and potatoes.