Campfire Chocolate Bananas

INGREDIENTS
4 firm bananas
100g chocolate blocks 0r chips (dark or milk)

METHOD
Slice the bananas (skin on) down the inside centre.
Stuff cavity with chocolate.
Carefully wrap in aluminum foil so that they are protected from the hot embers (dull side out), cut off banana stems to make this easier.
Once the camp fire has died down place bananas on hot embers and allow them to cook until banana flesh turns mushy.
Unwrap bananas and eat cooked banana while still in skin with a spoon.

SERVINGS
4

COMMENTS
Scrumptious!

SOURCE
Guest editor Andrew (NZ Scouts ~1990)

Open roast pumpkin & feta pies

INGREDIENTS
350g pumpkin, peeled, cut into 1cm cubes
2 tsp olive oil
3 sheets frozen puff pastry, thawed
2 eggs
100ml light thickened cream
100g low-fat feta, crumbled

METHOD
Preheat oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a baking sheet lined with baking paper. drizzle with oil and season. Roast for 20 minutes or until cooked.
Cut 20 rounds from the pastry sheets using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides. Whisk eggs and cream together. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out.

SERVINGS
20

COMMENTS
Use mini muffin trays to make bite-size versions

SOURCE
Taste.com.au