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2 1/2 to 3 lb. hamburger
3 medium onions
1 medium green pepper
2 cans tomato soup

Put about a tablespoon of shortening in each frying pan
and put over coals. When frying pan is hot, start to brown
hamburger, doing only a little at a time. Remove outer layer
and both ends from onions. Dice into 1/4-inch pieces. Cut
pepper in half, remove seeds and stem end and wash. Dice into
1/4-inch pieces. Add pepper and onions to hamburger and brown
together. Open cans of tomato soup and put contents in kettle.
After it is browned, add hamburger to kettle. Do not add
grease. Place kettle over coals and bring to a simmer, stir-
ring occasionally.
With this as a base, you can make a large variety of
one-pot meals. Kent Knee of Lincoln, Nebraska, in the 1961
Fall issue of Boy Scout Planning Quarterly, suggested the
following variations.
For Yum-yums: Add 1 teaspoon of chili powder. Simmer
for 5 to 10 minutes, stirring occasionally. Serve on buns.
For Camper's Spaghetti: Add 4 (15 ounce) cans of
For Spanish Rice: Bring base mixture to a boil. Then
add 2 2/3 cups of precooked rice. Cover, but remove from heat.
Allow this to stand for 5 minutes.
For Hunter's Stew: Add 4 cans of vegetable soup.
For Squaw corn: Add 2 cans of 12 ounce vacuum packed
corn and 1/2 pound of cheese, diced into 1/4-inch cubes. (Use
processed cheese, Cheddar or similar type.)
For Hungarian Hot Pot: Add 4 (1-pound) cans of baked
Time Required: Preparing the base will take about 20 to
25 minutes. The variations should not take more than 10
minutes additional time.
Utensils needed: 2 frying pans, spatula, 8 quart
kettle, can opener and stirring spoon.
Basic ingredients needed for 8 persons.
These are called one-pot meals since the entire dish can
be made in one pot. It is recommended that two frying pans be
used to prepare the base to speed up the job.

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