What, no kidneys?

It is time for the Carnival of the Campfires and Gathering of the Blogs nightly recipe. I have an extensive collection of Scottish recipes and many campfire recipes. If any of you are looking for a hard to find one and or would like me to convert your favorite recipe to campfire cooking, just say so in the comments. I’ll be all over it like plaid on a kilt.

Tonight’s Highland delicacy will be:

Barley with Mushrooms

• 8 oz. Mushrooms, sliced. (Avoid the peyote)
• 2 medium onions, chopped
• 2 tbsp. Butter (you can substitute margarine, but butter tastes much better)
• 1 ¼ cups water.
• 1 cup barley
• 2 cups chicken stock or broth. *
• Salt
• Pepper
• ¼ head of cabbage, torn.

Okay, this one has tough instructions; so make sure you pay attention to what you are doing. Cook mushrooms and onions in butter for 5 minutes. Place all ingredients in large Dutch oven. Try to keep at a slow boil. Cook until barley is tender. Add salt and pepper to taste as well as any other herbs you would like. Serves 6. See I told you it was hard.

*You can use 2 teaspoons of chicken bouillon instead of stock or broth. You will then have to add an additional 2 cups of water.