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Recipes for the Boundary Waters and Quetico

 
   
 

Soggy Shorelunch
thanks to db

Recipe Ingredients:

  • ShoreLunch (Original Recipe)
  • ShoreLunch (Oven Style)
  • Fillets that were swimming 2 minutes ago - Bass, Pike, Walleye
    (cut into bite size pieces)
  • Squeeze Parkay
  • Lemon Juice (Real Lemon brand in a tiny squeeze bottle)

Cooking instructions:
Place fish pieces on aluminum foil. Sprinkle as much original recipe ShoreLunch as the fish will hold. Squeeze on a little Parkay. Add a little oven style ShoreLunch and a few drops of lemon juice. Fold foil to make a sealed pack. Wrap in another layer of foil. Cook over a medium fire, flipping occasionally (especially when it sizzles) until you think its done.

Variations/Hints:
When folding the foil remember to double fold the main seam, and fold handles on the two ends for flipping. Two hotpads are a big help.

Comments:
You can burn the crud and most of the used foil in a hot fire. Just unfold it as much as possible first. But please be considerate and take the little pieces of foil that aren't consumed with you.

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