So let’s say you aren’t exactly in Texas and you aren’t quite sure what makes toast Texan either. I’m here to tell you now that it doesn’t matter. This medley makes Iceland feel like Texas and will have you thinking everything (including your belly) is getting bigger with every bite.
It may sound odd, but this combination of deli-sliced beef, thick bread, mustard, green peppers and a few seasonings creates quite good eats.
This was adapted from a Marlboro cookbook that I have for campfire cooking. To make it easy, pack portioned spice mixes at home, label them, and bring them all together in one little cup to easily add to the stew without measuring. Worcestershire sauce can be measured and portioned for travel as well.
This is where it all started…the classic mountain pie. Pizza. How could you go wrong?
Well, you can’t go wrong with this, but you may tire of it. We finally did after twenty years and launched the Great Mountain Pie Cook-Off to add some new ideas to our late night cooking.
But always keep the ingredients to this one handy. Something tells me someone will get a hankering for it every trip and then everyone else will want one too. There are not quantities listed, as everyone is different… some like it extra cheesy and some extra saucy. Just make it how you like.
These are delightful little buggers. I don’t care what any judges say. May favorite dessert mountain pie. Of course, I have also gone on record to saying that if I could only take one food item with me to Gilligan’s Island, it would be peanut butter (creamy Jif, of course…there really shouldn’t be any other kind.)
Continue reading “Dessert Entry: Peanut Butter and Banana ‘Elvis’ Mountain Pies”
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