MEAL

Here's the complete recipe for one dinner for 8 hungry paddlers. It includes appetizers, and an entree made from all fresh veggies and chicken.

NOTE: This is a barbeque recipe so you must be able to build a fire in your campsite.

Tools: You'll need a makeshift grill to cook on. Fred Meyers has one for a few bucks. Then you can stack firewood alongside the charcoal fire to place the grill the proper height above the fire. You'll also need charcoal and maybe some tongs to turn the kabobs. Don't forget the bamboo skewers.

Appetizers: Extra sharp horseradish cheddar cheese, 1 bag LePain Grille Mini Toast, olives.

Ingredients for the Marinade

1 cup white wine	1/2 cup soy sauce	1/2 cup vegetable oil
1 clove chopped or minced garlic	1/4 teaspoon ginger (chopped)
2 large ziplock bags - the kind that stand up on their own. Get 2 so you can double bag.
Ingredients for the Kabobs
~25 Bamboo skewers	6 boneless, skinless, chicken breasts	.1 large can pineapple (chunks)
1 large red onion	1 bag cherry tomatoes	20 button mushrooms
1 green zucchini	1 yellow summer squash	2 bell peppers (any color)

1. At Home: Cut the chicken into 1.5 inch pieces. Mix the *marinade and put the chicken and marinade into the gallon size ziplock bags (double bag to insure against marinade leaks in your kayak.
NOTE: If you are serving the kabobs on the first night of your trip, you don't need to freeze the chicken. If you're serving the kabobs on the second night, put the bag of chicken and marinade into the freezer overnight. DON'T FORGET TO TAKE THE CHICKEN OUT OF THE FREEZER WHEN YOU LEAVE!
* If you don't think you have enough marinade you can add another 1/2 cup of wine and 1/4 cup (each) of soy sauce and vegetable oil.

Wash all of your vegetables (except the mushrooms) and package them for the trip.

2. At the Campsite: Using you tin foil, create a long shallow dish in which to place the bamboo skewers. Pour in enough water to soak the skewers while preparing your vegetables. Cut the onion into chunky wedges, slice the zucchini and summer squash into 1/3" pieces, cut the peppers into 1" squares, rinse the mushrooms and trim off the stems. Open and drain the pineapple chunks. Set out the tomatoes and chicken.

Skewer the vegetables, fruit, and chicken in random order onto the *skewers. Barbeque for ~12 minutes, turning occassionally.

*Don't load the skewers fully. The pieces on the ends won't get cooked at the same rate. Use only the middle 6 or 7 inches to skewer the food.