Simple Cooking: Campfire Trout Cake

2 tablespoons butter 1 medium onion, finely chopped 1 small rep bell pepper, seeded and finely chopped 1 cup water 1 teaspoon instant chicken bouillon granules ½ teaspoon Worcestershire sauce ½ teaspoon red pepper sauce ½ teaspoon freshly ground pepper 1 pound stream trout or substitute, fillets 1 teaspoon fresh lemon juice 1 can (10.75 ounces) condensed cream of celery soup, divided 2 cups instant potato buds or flakes ½ cup House-Autry Seafood Breader 6 tablespoons vegetable oil 12 slices American cheese ¼ cup evaporated milk If cooking over an open fire: Build campfire: allow to burn down to glowing coals. Otherwise, place cast iron skillet over medium-high heat. Melt butter in skillet. Add onion and red bell pepper. Cook 1-2 minutes. Add water, bouillon, Worcestershire sauce, red pepper sauce and pepper. Cook for 1-2 minutes. Add trout fillets. Cook 3-5 minutes or until trout is firm and completely flaked. Remove skillet from heat. Add lemon juice and 1/3 cup cream of celery soup. Gradually stir in potato flakes until mixture is stiff. Let cool 5 minutes. Place House-Autry Seafood Breader on a paper plate. Divide fish mixture into 12 equal portions. Shape each into 3.5 inch rounds. Dredge both sides of each patty in seafood breader. Wipe out skillet. Place back on heat. Heat 2 tablespoons oil. Add 4 patties. Cooke for 4-6 minutes, or until golden brown, turning once and topping with cheese during final minutes of cooking time. Place on plate and cover to keep warm. Repeat with remaining patties. Wipe out skillet. Add remaining soup and the evaporated milk. Cook mixture for 5-6 minutes or until hot, stirring constantly. Spoon about 1 tablespoon sauce over each cake. Yield: 6 servings