Kabob

Start with 1-inch cubes of beef, lamb, or ham. Add mushrooms and chunks of tomato, onion, green pepper, pineapple, or zucchini. Slide the pieces onto a thin green stick and broil them a few inches above the coals for 10 to 15 minutes, turning slowly. (Marinating the meat in Italian dressing for several hours before cooking will tenderize the meat and add flavor.)

Fish

Run a sharp kabob stick into the flesh along the length of the spine of a small trout. Or, tie the fish to the stick with several wraps of sturdy string. Hold it over the coals and cook for a few minutes. The fins and skin will pull off, leaving the tender meat beneath. Skewer a small whole chicken onto a sturdy green stick about 3 feet long. Tie the legs together with cord and rub the skin with butter or margarine. Rest the ends of the stick on rocks or logs on either side of the coals. Turn the stick occasionally so that the chicken will brown evenly. Allow about 1 hour of cooking time.

Bread
Twist Roll stiff biscuit dough into the shape of a long sausage. Find a clean stick as thick as an ax handle and twist the dough around it. Lean the stick over a bed of coals and turn occasionally until the baking is done. Instead of twisting the dough around the stick, mold it onto the end of the stick, then bake it over the-coal Slip-it off for a-bread cup you can stuff with sandwich fillings.