3 – SOUP

(Eat with a fork or add more water and eat with a spoon)


1 lb. deer burger, moose burger, elk burger, buffalo burger, groundhog burger, squirrel burger, raccoon burger, or plain hamburger but not ‘possum burger (brown and reserve).

1 lb. macaroni (cook, drain, and reserve)

2 cans condensed cream of mushroom soup

2 cans condensed tomato soup

2 cans condensed vegetable soup

1/3 lb. Velveeta cheese

Salt, pepper, and garlic powder to taste

2 – 3 cans of water (use more if you need to stretch this recipe – do not exceed 6 cans of water).

Empty all cans of soup into a Dutch oven (pot). Use water to rinse out cans, add to pot, and heat through. Add browned burger and heat to boiling. Add cheese and cook until it is melted and blended in. Take off heat and stir in cooked macaroni. Season to taste and serve. Should serve 4 to 8 boys.





(This goes good (well?) with the soup and it’s so simple a Boy Scout can do it.)


2 cups Bisquick

2/3 cup milk


Mix ingredients and ‘drop’ dough by spoonful onto an un-greased baking sheet, in a preheated cast iron skillet, or onto the bottom of a preheated Dutch oven. Cover and bake 10 to 15 minutes at about 450 degrees.  Makes about 12 small biscuits. They may not look pretty but when you break them up and pour gravy over them or slather butter and jelly on them, they sure taste gooooood! With a little practice you’ll be able to pat the dough out flat, cut out biscuits, and bake like a pro biscuit maker. Don’t overwork the dough; the more you knead the dough the harder the biscuits.

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Ray McCune

He has lived in Waynedale for over 45 years. He has taken to his lifelong dream of being a full time Outdoor Freelance Writer and author. Ray has authored one book and has written Kampfire Kookin' as well as other outdoors articles for the newspaper. > Read Full Biography > More Articles Written By This Writer