This dish tastes great, especially in the spring and fall or when having any late summer suppers. It's warm, sweet and spicy, but not too peppery for the kids.

Dump any leftover noodles into a pot, adding any de-boned chicken, and serve for lunch!

If you run out of chicken, or don't want it to stretch, or want a heartier lunch, add crumbled bacon, ham chunks, or even cleaned, frozen prawns to the mix for my "weird Oregon paella" sans rice.

INGREDIENTS:
4 bass fillets
4 tablespoon butter
salt, pepper, and garlic powder, to taste [Note; some lemons or lemon juice would go well with this recipe]

PREPARATION:

• Place fish in foil, add seasonings, and seal. Place foil pack near the campfire and cook for 18 to 20 minutes.

• Servings: 4
  Preparation time: 20 minutes

Grocery List:

For four scouts

• 4 bass fillets

• 1 sticks butter

• garlic salt

• seasoned salt or regular salt

• pepper

• 1 roll of heavy foil or foil pouches. [one pouch per scout]

For eight scouts

• 8 bass fillets

• 1 sticks butter

• garlic salt

• seasoned salt or regular salt

• pepper

• 1 roll of heavy foil or foil pouches. [one pouch per scout]

For twelve scouts

• 12 bass fillets

• 2 sticks butter

• garlic salt

• seasoned salt or regular salt

• pepper

• 1 roll of heavy foil or foil pouches. [one pouch per scout]