_potatoes Aka Taters Spuds Recipes

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Put potatoes, oil and soup mix in a plastic bag; close and shake until potatoes are coated.
• Put coated potatoes in a 13x9 inch pan; bake uncovered for 40 minutes until potatoes are golden brown.

Steps:

• Though someone, somewhere other than in Idaho, coined the phrase, "meat and potatoes", growing up in SE Idaho pretty much guaranteed one saw plenty of "taters" at meal time. Being a native Idahoan who happened to be born on the same day Idaho gained statehood, I'm duty bound to include a special section on spuds.(Actually I entered the scene sixty years after statehood).Besides having eaten enough spuds in my life to say I've done my share to make "Idaho Famous", as a kid growing up I worked on several large potato farms. After graduating from college (as I related earlier in this book), I spent some time driving truck, long haul for my Uncle Harold. While doing so, I continued to do my part to make "Idaho Famous" by hauling 20 ton loads of spuds to areas not known for their tuber production!In camp or in the kitchen, spuds are considered a staple world wide. The list of things spuds don't go well with is so short I'm not going to bother. Conversely the list they do go with is so long it would be prohibitive to list here. Besides having countless uses as a side dish, or as an ingredient in various recipes, spuds make great menu extenders. On those occasions when company comes unexpectedly, or your brother-in-law, without your knowledge, invites all of his in-laws to your deer camp, an extra sack of taters cooked any way you want will at least get you through meal time. My dad, who spent more time than he cares to remember on KP duty in the army, could easily write a book just on peeling potatoes. However, the folks who count calories, grams of fat, and list all the nutrients in our chow tell us we're short changing ourselves nutritionally by peeling our taters. As camp cooks, anything which saves time fixing a meal means a little more time to spend fishing before heading back to camp to cook! Unless I'm making mashed potatoes for a formal dinner (which is rare) I save the hassle.Fixed fancy or simple, spuds should be a staple in your grub box. I prefer fresh potatoes over all the other ways one finds them packaged in stores. However you fix them, always plan for seconds all the way around.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Vegetables in Camp

Steps:

• If you're not a duck hunter or married to a duck hunter, just skip this recipe. Personally, I've never tried to cook a coot, primarily because I've never even shot at an "Ivory Billed Mallard". Remember, this is the guy who will eat every thing except grits and green lima beans. In this modern age, it seems to me, too many people blame events in their childhood for the mistakes or failures they make as adults. Some rightly so, but I can't help but feel a lot of it is over done!So where is all this leading, you ask yourself? Yup! you guessed it, my childhood. Since my dad first took me duck hunting at age three, the list of things I've done in life longer than I've duck hunted is fairly short. Memories of those first duck hunts are still vivid. Back in that distant past, I learned that the preferred duck of those who wait at home while others duck hunt, to be mallards. Those of the green headed variety! My dad, being a pretty fair hand with a shotgun, seldom got skunked in those days. He'd been there before, but it was a new experience for me, just four years old. About the only thing flying in the marsh that day were coots, which Dad had several different adjectives to describe. I didn't understand why dad didn't shoot them as they patterned by. At that time I obviously thought-ducks are ducks! Wrong! How long I pestered Dad to shoot them, I can't remember. What I do remember is him saying, "Mother didn't like any kind of ducks except those with green heads" and it wouldn't be very smart to take something home she didn't like. Though I was just four years old, that part I understood! I'm sure Dad first passed this recipe on that day. Over the years, Dad repeated this recipe so many times I've memorized it without ever having cooked it.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish