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Both of these ethnic recipes come from an older book "The Art of American Indian Cooking" by Yeffe Kimball.  The first, Potatoes Baked in Hot Ashes from the Pacific Northwest, is perfect for camp; and while the second, Fried Cucumbers, from the Plains, is presented as a kitchen recipe there isn't really any reason you couldn't prepare it at camp,  In fact, it's probably far easier to clean up after at camp.  These cucumbers were the first receipe I ever prepared from this book and are still a favorite of mine.

                    Potatoes Baked in Hot Ashes (Pacific Northwest)

  6                     Idaho potatoes
                        butter
                        salt & pepper -- to taste

Makes 6 Servings

Wash the potatoes well & wrap in heavy aluminum foil.

Place in glowing coals.  Charcoal briquettes prepared for broiling meat work well.

Bake for 1 hour, turning 3 times while the potatoes bake.

Serve hot with lots of butter, salt & pepper.

                          Fried Cucumbers (Plains)

  4              large  cucumbers -- wadhed & cut into slices 1/8" thick
                        salt -- to taste
                        coarsely ground pepper -- to taste
                        flour -- for dusting board
                        oil -- or vegetable shortening for frying

Spread cucumber slices between layers of paper towling to dry.  Let stand for about an hour.

Remove toweling & season slices with salt & papper.

Dip slices in flour & coat both sides lightly.

Fry quickly in deep fat until slices are golden brown on each side.

Drain on paper toweling & serve at once.

Serves 4-6

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