The Petrie Island
Ice Fishermen's Association

• 1 baguette (halved into two pieces or sliced into multiple pieces)
• 4 to 5 tbsp butter or marg softened
• 2-3 garlic cloves, chopped or crushed
• fresh or dried parsley to taste
• 4-5 bacon strips cooked and crumbled or real bacon bits to taste
• 1 cup shredded mozzerella, monteray jack and cheddar cheese

Chop or crush garlic cloves, mix with parsley and softened butter or marg, cut baguette as desired but halved is best, spread butter garlic mixture, top with bacon bits then top with shredded cheese. Join both pieces of baguette and wrap in foil two to three times (important so that no ashes get in), open wood stove door, throw it in but not too far that you can't reach it to take it out! Rotate every 30 seconds or so for about 3 to 5 minutes depending on the size/strength of the fire. Check often and toast to taste. Unwrap foil and voilà!

• 1 baguette (halved into two pieces or sliced into multiple pieces)
• 4 to 5 tbsp butter or marg softened
• 2-3 garlic cloves, chopped or crushed
• fresh or dried parsley to taste
• 4-5 bacon strips cooked and crumbled or real bacon bits to taste
• 1 cup shredded mozzerella, monteray jack and cheddar cheese

Chop or crush garlic cloves, mix with parsley and softened butter or marg, cut baguette as desired but halved is best, spread butter garlic mixture, top with bacon bits then top with shredded cheese. Join both pieces of baguette and wrap in foil two to three times (important so that no ashes get in), open wood stove door, throw it in but not too far that you can't reach it to take it out! Rotate every 30 seconds or so for about 3 to 5 minutes depending on the size/strength of the fire. Check often and toast to taste. Unwrap foil and voilà!

• 1 lb Lean ground beef
• 1 sml onion
• ½ cup salsa
• 2/3 cup Frank's Red Hot Chile & Lime hot sauce
• 5 cups tortilla chips
• 1 jalapeno pepper, cut in small pieces
• 2 cups shredded Monterey Jack or taco blend cheeses
• ½ cup sliced olives

Cook beef and onion in skillet over wood stove. Pour out any fat. Stir in Frank’s Red Hot Chile & Lime hot sauce – step 1 can be pre-cooked at home.
On a cookie sheet, layer tortilla chips, top with ground beef mixture, salsa, sprinkle with jalapeno peppers, top with cheese and olives.
Heat on wood stove until cheese is melted.
If possible, try placing cookie sheet underneath the stove to broil the cheese. If the stove is hot enough it will broil!

• 2 28-oz. cans of sliced peaches with juice
• 1 cup of crushed pineapple with juice
• 1/2 cup of instant tapioca.
• 1 yellow or white cake mix.
• 1 cup brown sugar
• 8 tablespoons of butter, thinly sliced
• ice cream or whipped cream

The fire in your woodstove can not be roaring! Make sure that there are just hot coals. Use a 12" foil-lined camp Dutch Oven. Use a disposible 12" foil tray or foil a 12" camp dutch oven. Mix and place into foil-lined oven: sliced peaches, pineapple and tapioca. Sprinkle over with yellow or white cake mix. Top cake mix with brown sugar and butter. Do not stir.
Cover with foil and bake for 20 minutes on an rack or a couple of bricks in your oven. Then remove foil cover and continue cooking for 5-10 minutes until fruit is bubbling and crust is golden. Serve hot straight from Dutch oven or garnish with ice cream or whipped cream.

• 2 pounds ground beef
• 1 tablespoon vegetable oil
• 2 pounds onions, chopped
• 2 green bell peppers, seeded and chopped
• 2 (14.5-ounce) cans diced tomatoes with green chiles
• 3 cups seeded and chopped tomatoes
• 4 dried whole red chili peppers, crushed
• 2 bay leaves
• 3 whole cloves
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon crushed dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika

Preheat oven to 300°F. In a large oven-safe pan, brown ground beef in vegetable oil over medium-high heat until brown. Add onion and green bell pepper and sauté until tender, about 3 minutes. Stir in canned tomatoes, fresh tomatoes, chili peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika; mix well. Cover and bake for one hour.
Seperate into disposible foil serving dishes and wrap tightly with foil. Refrigerate for up to 2 days or freeze portions until ready to use.
Re-heat portions on top of your wood stove for at least 30 minutes depending on the heat. Stir often to avoid burning. Serve with a baguette or crusty bread.

• Stack of crappie fillets (most any white-flesh fish will be fine)
• Many handfuls of your favourite flavour of Doritos tortilla chips
• 2 eggs whisked into a batter
• Splash of beer or whisky in batter if desired

While heating up a thin layer of oil in a pan on your woodstove, dip your crappie fillets from the egg batter mixture into crushed Doritos chips and drop into the oil for 3 minutes per side or until golden brown. No salt, pepper, or additional spices are required as the Doritos have all that covered. Remove from heat, pat dry with a paper towel and enjoy!

• 12 hot dog weiners or sausages
• 12 hot dog rolls or sausage buns
• 2 green bell peppers, seeded and sliced
• 2 onions, sliced
• 3 tablespoons of butter
• salt and pepper

Melt butter in medium frying pan. Add onion, green pepper, salt and pepper and sauté until tender, about 4 or 5 minutes.
Boil weiners for 5 minutes. If using sausages, fry them in a medium frying pan on low heat for 30 minutes. Butter both sides of the hot dog rolls or sausage buns and dress with the hot dog (or sausage)and pepper/onion mixture. Wrap each one loosly with aluminum foil.
When you're hungry on the ice, just drop them on top of your wood stove to cook. Check them often because if your stove is hot, this will not take long. When one side of the bun is cooked, turn over and cook the other. You'll be surprised at how good these are.

• 2 28-oz. cans of sliced peaches with juice
• 1 cup of crushed pineapple with juice
• 1/2 cup of instant tapioca.
• 1 yellow or white cake mix.
• 1 cup brown sugar
• 8 tablespoons of butter, thinly sliced
• ice cream or whipped cream

The fire in your woodstove can not be roaring! Make sure that there are just hot coals. Use a 12" foil-lined camp Dutch Oven. Use a disposible 12" foil tray or foil a 12" camp dutch oven. Mix and place into foil-lined oven: sliced peaches, pineapple and tapioca. Sprinkle over with yellow or white cake mix. Top cake mix with brown sugar and butter. Do not stir.
Cover with foil and bake for 20 minutes on an rack or a couple of bricks in your oven. Then remove foil cover and continue cooking for 5-10 minutes until fruit is bubbling and crust is golden. Serve hot straight from Dutch oven or garnish with ice cream or whipped cream.