Get the latest Outdoor recipes from Group Recipes. http://www.grouprecipes.com/tag/outdoor This is a variation of the "Covered Wagon Caserole" featured in Leon Howell's 1975 Jesse James Cookbook Basically, I added the Ham and changed the cooking method from baking to dutch oven baking over charcoal. The recipes in this cookbook are supposedly things Jesse James himself ate. I wonder about that claim on some of the recipes, including the one I based this recipe on. I can't help but wonder where Jesse James got pineapple chunks and Velveeta Cheese. But the title I gave this Caserole, is none-the less in honor of Jesse James himself. http://www.grouprecipes.com/104520/stolen-pig-caserole.html My favorite way to prepare asparagus. Tossed with the most basic of seasonings, asparagus goes from drab to fab with a few minutes spent on the grill! http://www.grouprecipes.com/101845/grilled-asparagus.html Maple Syrup Sugar is the best thing! If you can find it, try it! http://www.grouprecipes.com/90525/maple-syrup.html We had a huge family gathering at one of the state parks and my brother in-law fixed this for all of us. It was a delicious campfire meal! The recipe can easily be stretched to feed as many as you need. http://www.grouprecipes.com/85144/cream-can-dinner.html This is another variant of the Low Country Shrimp Boil. It really works to bring families together over a great meal. http://www.grouprecipes.com/67016/shrimp-and-clam-boil.html A great easy quick way to add some colour to the table . Especially suitable for picnics and Outdoor cooking . A Wonderful salad next to Meat, Poultry & Fish . Extremely refreshing with Heavy Main-courses like Stews. "No-leftover" Guarantee. Leave some for me!! I;m Coming http://www.grouprecipes.com/51871/onion-and-tomato-sliced-salad.html The prefix "SHISH" comes from the Arabic word "Sikh" which means "Skewer. Shishlik is traditionally made of lamb but you can use Chicken,Turkey, Beef or any other type of meat.When the Bedouin recieve a guest, they Slaughter a lamb in his honour and this is the quickest method of preparing the meat. They must not allow their guests to go hungry.Shishlick is traditionally served with Majadera, (See my recipe). This method of grilling will ensure that the meat is "just right" without drying out. Best on a charcoal fire but any conventional BBQ is also OK. Let the flames die out and grill on the hot coals .Try this at your next Barbeque . You'll thank me. ENJOY! ENJOY! http://www.grouprecipes.com/51200/shishlik.html A spicy dish for the barbecue in summer. Marinate overnight. Serve with mint sauce and a mixed salad. http://www.grouprecipes.com/44764/poleko-lamb-charcoal-barbecued-lamb-cutlets.html A show called "Great Canadian Food" on The Food Network Canada was about a man in Saskatchewan named Merv Brandt. He has started a franchise with the following recipe. The first one opened in Hawaii. http://www.grouprecipes.com/30015/pitchfork-steaks-by-merv-brandt.html These Poatoes are on the order of O'Brian Potates, but Much, Much Better!!!! They are a Must when we Grill, and are Gone so Fast http://www.grouprecipes.com/23598/hobo-potatoes.html