Here's what you do:
Bring a pan of water to boil Each person puts 1-2 eggs in a bag and adds a little milk. They can
then add any other items they like that you have. Squeeze the stuff in the bag to mix it. BE SURE IT IS CLOSED TIGHTLY!!!!!!! Place bags in boiling water and cook until done, about 3-5 minutes. VOILA! Instant omlettes you can eat right from the bag, or put in a pita bread for a breakfast sandwich. The best part... NO PAN TO CLEAN!

Preheat the Dutch oven. Brown the ground beef and put in a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well. Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture.  Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently.

Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be reduced by pre-cooking and draining the lasagna noodles.

Corn-on-the-Cob

Soak corn on the cob (husk and all) in water for a few minutes. Wrap in a double layer of aluminum foil and seal both ends. Place over fire and cook until tender, turning frequently. Note: We soaked the corn for 10 minutes and placed over coals, but not a direct flame.

Bread on a Stick

Thaw some frozen bread dough (you can also make your own dough). Cut off some strips and roll into elongated segments 10-12 inches long. Cut a green stick, fairly stout; wrap the bread in a corkscrew fashion around one end, pinching the dough against the stick tightly so it'll stay in place. Cook over coals in your firepit. Cook slowly and evenly so the bread doesn't burn and gets cooked thoroughly. You may brush with butter and garlic if desired.

S'MORES

Ingredients:
Graham Crackers
Chocolate Bars
Marshmallows

Tools:
Thin Pointy Sticks
Fire (Kids ask for help from your parents before doing anything with fire) 
 
Directions:
Using the stick, toast marshmallow over fire until hot and bubbly. Place chocolate on a graham cracker and place the marshmallow on top of the chocolate. Using another graham cracker to hold the marshmallow in place, remove the stick. Squish the marshmallow between the other ingredients and eat, carefully. 

Campfire Spuds

Ingredients:

1 Potato per person (size depends on appetite)
1/4 Onion per serving (diced or sliced)
1 Tblsp margarine per serving
Salt and pepper to taste if desired
 

Directions:
Slice potatoes (like potato chips only thicker) - either slice or dice your onion. Take a piece of sturdy aluminum foil and put potatoes first, then onions, and top with a pat of margarine, salt, and pepper.  Completely wrap ingredients. When coals or campfire is hot, place directly by coals before you start your burgers or brats (The aluminum foil should not have any holes in it). CAREFULLY check potatoes for tenderness after 10-15 minutes.
 

Ham and Potato Patties
 

Ingredients:

1 package
Bordens Country Store mashed potatoes (2-0z. size)
1 1/2 cups water
1 tablespoon Butter Buds
3 tablespoons dry milk powder
1 - 6 3/4 oz. can chunked ham
2 tablespoons margarine
Seasoning salt and pepper to taste

 
Directions:
Mix the milk powder in 1/2 cup of cold water. Bring one cup of water and Butter Buds to a boil in a small saucepan over high heat. Remove from the heat and add the 1/2 cup of milk. Blend well. Add the entire packet of potato flakes and stir until the flakes are absorbed and the
mixture is smooth and moist. Beat briskly with a fork and set aside. Open the can of ham.
Put the margarine in a frying pan and melt it over a medium flame. Flake the ham and add half the can to the margarine. Fry briefly to heat the ham through and get it crispy. Portion the meat in the pan into 4 piles and top each portion with two tablespoons of mashed potatoes. Press the potato and ham into patties. Adjust your stove to a low steady flame, and fry the patties until they are browned, about two minutes. Brown the other side. Sprinkle with seasoning salt and pepper to taste. The ham will add some salt to the patties so use the seasoning salt sparingly. When the first batch of patties are ready, repeat the process with the rest of the ham and potatoes. Serve with a fruit drink, a hot beverage and some hearty Wasa Rye for a breakfast that will hold you through lunch.