Here’s what you will need:
- 2 tablespoons of olive oil
- 3 cups of vegetable stock
- 1/4 teaspoon of salt
- 4 onions
- 1 teaspoon of paprika
- 3 red bell peppers
- 1 pound of fresh tomatoes
- 3 cloves of garlic

Here’s what you do:
1. For starters, you are going to need to chop up those red bell peppers, onions and tomatoes. Make it fine so they will blend into the soup without standing out. Don’t forget to mince the garlic, as well.

2. Heat up a large saucepan over high heat and cook up those onions and the vegetable oil. You should keep doing this until the onions are cooked and translucent.

3. Reduce the heat and add the peppers. Stir and cook for about 4 minutes or until soft.

4. Add the garlic and let these cook for a couple seconds. Then throw in everything else – the paprika, the salt, the stock – and bring it to a boil.

5. Reduce heat and let the mixture simmer for 20 minutes. Then, enjoy!

Pulled Pork: It’s about the easiest thing in the world, simply take one whole pork loin (defrosted) and a bottle of your favorite barbecue sauce, or enough to cover. Set on low for about 8 hours and when you get home you’ll have an instant pulled pork meal.

Beef Stew: Or as our grandmothers called it, stew beef. Simply cut up onions, carrots and celery then place in a stock pot with cuts of beef chuck or as good a cut as you can afford. Cover with water and a touch of flour and 6 hours later you’ll have a mean beef stew.

Macaroni and Cheese: Noodles, milk, cheese – that’s about all it takes for this classic. Be careful to grease the pot well before pouring in, though.

For an alternative and more delectable way to eat it you can skin the dove, removing the feathers before you cook it. You can roast the dove right over the open fire but you can also get more creative in your seasoning.Didn’t catch that? This explains it. Instead of just cooking the bird seasoning free, coat it with some olive oil before roasting it over the fire. Most camps do not have olive oil easily accessible though, so you can also use garlic and salt and pepper to season your bird before you cook them. If you are wondering how to skewer your birds, you can use a wire coat hanger or make a make shift rotisserie with a couple of sticks over the fire. Make sure the sticks are wet so they do not catch the flame and simply turn the bird.

Sweet potatoes can be sliced just like french fries and baked in the oven for a wonderful healthy taste treat. You will be surprised at how good these fries taste and how good they are for you. Slice the sweet potato into your desired shape. You will place these on a baking sheet sprayed with cooking spray or a small bit of olive oil. Bake for about twenty minutes at 350 degrees in the oven. When they are soft in the middle you can remove from the oven and salt to taste. These make a great replacement for fries that are bought frozen and heated up.

Without all the fat and other additives you know you are serving your family a healthy food. Sweet Potatoes have many vitamins and antioxidants in them. We should all eat yellow vegetables several times a week. Making sweet potatoes into french fries, is a treat your kids will love. Only you will know how healthy they are.

1 cup of all-purpose flour
1 quarter cup of sugar
4 teaspoons of baking powder
3 quarter teaspoons of salt
1 cup of yellow cornmeal
2 medium sized eggs
1 cup of skim milk (regular milk can also be used)
1 quarter cup of soft shortening

To make this delicious homemade treat follow the following directions.

Preheat the oven to 425 degrees Fahrenheit. While the oven is preheating combine the following ingredients in a large bowl: flour, baking powder, sugar, corn meal and salt. After all the dry ingredients have been placed into the bowl add the milk, eggs and shortening. When all the ingredients have been placed into the bowl you will want to beat them with a hand mixer. If you don’t have a hand mixer a whisk will do. Beat the ingredients until smooth; this should take around 1 minute. Make sure not to over beat the mixture. Pour the batter into a greased 9 by 9 pan and place in the preheated oven. Bake the mixture for 20 to 25 minutes. Take out to cool and then enjoy.

Among the more unusual and delicious ingredients for gumbo is rabbit. Rabbit can be found in specialty meat stores or Asian markets. Rabbit can be cut up and cooked just like chicken.

Guinea hen is another unusual ingredient that can go into gumbo. Guinea hens can prepared like chickens, but when they’re living they’re funny, pear shaped birds with black feathers with white polka dots. Their feathers are often seen adorning men’s hats. Guinea fowl often have helmets instead of combs on top of blue heads.

Andouille sausage is a common ingredient in gumbo for Southerners, but it’s a bit hard to find for northerners. It’s a Cajun smoked pork sausage. Tasso is also a delicious gumbo ingredient that might be strange to northerners. Tasso’s a highly seasoned Cajun ham.

Though fresh shrimp can often be found in gumbo, dried shrimp is also used. Dried shrimp can be found in Asian markets.

Turtle can also be put in a gumbo. Once again, turtle can be found in Asian markets, or if the cook is diligent, in Cajun markets in Louisiana. They can be bought live in Asian markets, but if the buyer is squeamish, their meat can be bought frozen as well.