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ORANGE-NUT COUSCOUS

Ingredients:

1 tablespoon Oil
1 cup coarsely chopped almonds
1 Onion, chopped
1/2 Green pepper, chopped
2 cups Orange juice
2 Cinnamon sticks
5 Cloves, whole
1/4 teaspoon Turmeric
1/4 teaspoon Ground red pepper
1/4 teaspoon Salt
1/4 teaspoon Pepper
2 cup Couscous
1/4 cup Raisins
1/2 cup Green onions, chopped

Cooking Instructions:

Heat oil in a large skillet and cook almonds until lightly toasted. Add onions and green pepper; cook until soft. Add orange juice, cinnamon sticks, cloves, and spices and bring to a boil. Quickly stir in couscous and raisins, then cover and turn off heat. Let stand 5 minutes, or until liquid is absorbed completely. Fluff with a fork before serving. Sprinkle each portion with the green onions.

CAMPSITE CASSEROLE

Ingredients:

Two 11-oz. cans condensed cheddar cheese soup
2 1/2 cups water
2 teaspoons instant minced onion
3/4 teaspoon salt
1/4 teaspoon pepper
One 6-oz. package dry hash brown potatoes
One 12-oz. can luncheon meat, cubed
One 16-oz. can whole green beans, drained

Cooking Instructions:

In large skillet, stir soup and water together until smooth. Add seasonings. Stir in remaining ingredients. Heat through, stirring frequently, until potatoes are tender.

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