We'll provide you with the menu and the "How To" photographs to make it simple and easy if you provide the ingredients and the hands to put it together!  You may notice that I use a lot of Kroger brands; not an endorsement, just a fact.  Ohio Camp Cooks is not endorsed by nor affiliated with Kroger in any manner.

IMPORTANT KITCHEN TIP!

**How to boil eggs!

Boiling eggs properly begins 24 hours before cooking them, especially if you plan to use them for deviled eggs . Begin by wrapping the carton with a rubber band and standing the carton on the side for 24 hours in the Fridge. This allows the yolk to center in the white and you won't end up with those nasty thin edges that become a problem when the cooked yolk is removed or the stuffing is returned to the white. Place the eggs in your pot and cover with "cold" water. add a tablespoon of white vinegar to the pot. This causes the shell to release the cooked egg sack and makes peeling a bit easier. You will also notice that the exterior of the shell will become very smooth and almost polished making it much nicer for presentation should you desire to color the shells or just save them for the lunch sack. You may add a bit of table salt to the water to speed up boiling if you wish but not if the pot is of aluminum or cast iron. Bring the pot to a boil over medium heat. Cover the pot and turn off the heat at the boil. Hold for 3 minutes for soft boiled, 5 minutes for medium firm, and 10 minutes for hard boiled. The green color of the yolk is eliminated when the cooking process is slowed Remove the eggs at the proper time and cool immediately and as quickly as possible. Quickly "shock" them back in hot water for a minute or two then finish processing. They should be peeled before the eggs are completely cooled making peeling a bit easier.
Hey, does everybody know what color roosters produce brown eggs?

*p.s. Through experimentation my friends and I have discovered that there is an aid to peeling as follows: When the cooking time has elapsed pour off the water and cover the pot with a lid and shake the pan violently and immediately fill the pan with hot water. This cracks the shells and in some cases actually removes the shell completely. Finish peeling the eggs while they are as warm as can be handled. We still do not understand why it works so well; but, try it . It is simply amazing!
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Our ingredients include: 

A flat wrapper. (They are new!)  This one is flavored with sun dried tomatoes!

Red ripe tomato slices.

Crisp green lettuce.

Crisp fried and drained bacon.

A little mayo or Miracle Whip.

Check back often for new breakfast ideas complete with easy "how to" instructions and special kitchen tips!

While the chicken was supportive, the pig was committed!