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Camping Out for Breakfast  
By Dian Thomas

Camping trips are just around the corner. School will be out and boys, girls and families will be heading for the woods. Perhaps there will be even more camping this year, with gasoline prices headed for the roof.

Camping is the perfect place to save a few bucks. No experience is needed, and you won't have to pay for a hotel bill or restaurant meals.

The place that I like to start planning is breakfast. Here are a couple of recipes that you can try at home first and get the steps down. Once you master them at home, you'll be able to cook them outdoors with no difficulty. Both these dishes are hearty and will provide a great start for the day.

Breakfast Quesadillas

Great for a snack as well as for lunch or dinner — and they are delicious. Fry or scramble eggs to add between the cheese and ham for an instant breakfast sandwich.

* 8 (8-inch) flour tortillas
* 2 to 3 tablespoons oil
* 3 to 4 cups Cheddar cheese, shredded
* 16 ham slices, thinly sliced
* 1 cup green onions, thinly sliced
* 1 cup sour cream
* 1 cup salsa
* Sliced jalapeño peppers (optional)

Camp Stove and At Home

Heat a large frying pan. Brush 2 tortillas with oil on one side. Place one tortilla, oiled side down, in the pan. Add 1/2 cup cheese, 2 slices of ham and a few slices of green onion. Cover with another tortilla, oiled side up. Cook on medium heat until bottom tortilla is crisp on the bottom. Turn over and cook until cheese is melted and the bottom is crisp. Repeat as needed. Cut into wedges and serve with sour cream and salsa.

Serves 6 to 8.

Grill

Set grill temperature at the lowest possible setting. Brush 2 tortillas with oil on one side. Set one tortilla, oiled side down, on the grill. Add 1/2 cup cheese, 2 slices of ham and a few slices of green onion. Cover with another tortilla, oiled side up.

Grill a few minutes until crisp on the bottom. Turn over and grill until cheese has melted and the bottom is crisp. Repeat as needed. Cut into wedges and serve with sour cream and salsa. Serves 6 to 8.

Dutch Oven

Heat a 12-inch Dutch oven over 12 to 15 hot coals. When very hot, brush with oil. Brush 2 tortillas with oil on one side, and place one tortilla, oiled side down, in the Dutch oven. Add 1/2 cup cheese, 2 slices of ham and a few slices of green onion. Cover with another tortilla, oiled side up. Cook until crisp on the bottom. Turn over and cook until the cheese has melted and the bottom is crisp. Repeat as needed. Cut into wedges and serve with sour cream and salsa. Serves 6 to 8.

Dutch Oven Lid

Place a 12-inch Dutch oven lid upside down on a lid holder and follow the above directions for Dutch oven method.

Chili and Cheese Omelet

* 3 tablespoons olive oil
* 2 (6-ounce) cans whole chili peppers
* 6 eggs, beaten
* 1/4 teaspoon salt
* 1 pinch cayenne pepper
* 1/2 cup Monterey Jack cheese, shredded

Camp Stove and At Home

In a large skillet, heat the oil and sauté* the peppers for 1 to 2 minutes. Pour eggs over peppers and turn heat to low. Cook, covered, until eggs are desired doneness. Sprinkle with salt, pepper and cheese. Cut into squares to serve. Serves 3 to 4.

* Sauté means to “jump” or quickly stir food in a small amount of butter or oil over direct heat until soft.

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