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.

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.

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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