CAMPFIRE HASH

Ingredients:

1 large onion, chopped

2 tablespoons canola oil

2 garlic cloves, minced

4 large potatoes, peeled and cubed (about 2 pounds)

1 pound smoked kielbasa or Polish sausage, halved and sliced

1 can (4 ounces) chopped green chiles

1 can (15-1/4 ounces) whole kernel corn, drained

Directions

In a large ovenproof skillet over medium heat, cook and stir onion in oil until tender.

Add garlic; cook 1 minute longer.

Add potatoes.

Cook, uncovered, for 20 minutes, stirring occasionally.

Add kielbasa; cook and stir until meat and potatoes are tender and browned, 10-15 minutes.

Stir in chiles and corn; heat through.

ARIZONA CORNBREAD

Ingredients

1 cup cornmeal

2 tablespoons sugar

2 packages (1/4 ounce each) active dry yeast

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon pepper

1 cup sour cream

1/2 cup canola oil

1/2 cup chopped green onions

2 large eggs, room temperature

1-1/4 cups shredded pepper jack cheese

1 cup cream-style corn

2 jalapeno peppers, seeded and chopped

5 to 6 cups all-purpose flour

Additional cornmeal

Melted butter

Directions

In a large bowl, combine the first six ingredients; set aside. In a saucepan, heat the sour cream, oil and onions to 120°-130°. Add to cornmeal mixture; beat until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Grease two 9x5-in. loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 minutes.

Brush butter over loaves. Bake at 375° until golden brown, 30-35 minutes; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.