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APPETIZERS
Turkey Pot Stickers
Ingredients:
8 ounces lean ground turkey
Fresh ginger, peeled and minced
1 bunch cilantro, chopped
4 scallions, chopped
2 to 5 tbsp. red chili pepper paste
Soy sauce
2 tbsp. extra-virgin olive oil
One package wonton wraps
Instructions:
At Home: Combine first 6 ingredients in a bowl. Season with soy sauce to taste. Place in a plastic container and freeze.
At Camp: Defrost turkey mixture, if necessary. Lay wonton wraps on a flat surface. Spoon 1 tbsp. of turkey mixture onto center of each wrap; pinch edges closed. Heat olive oil in a nonstick skillet. Place wontons in skillet and saute' until bottoms are golden brown. Add 3 tbsp. of water to skillet, cover and let wontons steam 2 to 3 minutes. Remove wontons from skillet. Serve with soy sauce. Yield: 24 pot stickers.
Cottage Cheese Spread
1 lb Large Curd Cottage Cheese
2 tbsp Caraway Seeds
2 tbsp Chives (finely chopped)
1 tsp Worcestershire Sauce (soy sauce may be substituted)
Light Cream
1 Sliced Mini-Loaf Rye Bread (rye crackers work just as well)
Stuffed Olive Slices (parsley sprigs may be substituted)
Salt
Black Pepper
This should be prepared at least 1 day ahead of time before serving for best results.
Mix the cottage cheese with just enough light cream to make a spreading consistency. Stir in salt, black pepper, caraway seeds, chives, and Worcestershire sauce. Put into a container with a lid that seals real well. When ready to serve, spread evenly on a slice of rye bread and garnish with a slice of stuffed olive.
BEVERAGES
Chocolate Cherry Coffee
2 tbsp Coffee Grounds (Fresh or Canned)
16 oz Cold Water
1 Milk Chocolate Candy Bar (Without Nuts)
4 - 6 Black Cherries (Make Sure The Seeds Are Removed If Present)
Over hot coals, bring the cold water to a boil. Add coffee grounds directly into the boiling water. Stir the coffee and water while it boils until you get your desired strength (I like strong coffee ... so I go for broke and boil it until a real dark brown to almost black). Once the desired coffee strength is reached, remove from the hot coals and add the milk chocolate candy bar. Stir until the candy bar has melted. Using spoon to hold back the coffee grounds, pour into 2 (8 oz) coffee mugs. Add equal number of cherries to each mug.
Variations:
You can also prepare the coffee in your favorite coffee maker. The end result will be equally as good (When camping, I try to rough it as much as possible, but that doesn't mean you have to)
Serve with whipped cream on top
Do you like iced coffee? Try this recipe served over ice instead of hot.
Quiet Thoughts Punch
10 oz Pulp-Free Orange Juice
3 oz Pulp-Free Pineapple Juice
3 oz Pulp-Free Pear Juice
1 oz Pulp-Free Cherry Juice
1/2 slice Orange
Ice Cubes
Straw
2 Chilled Glasses
If you have a blender or juicer, then this drink could be made up ahead of time at home before going camping. You can also use canned, frozen, or bottled juices as well.
Mix all of the juices together in one of the chilled glasses without any ice. Put ice cubes in the other glass and pour the juice mix over them. Garnish with the 1/2 orange slice and straw.
All that's left to do is find some nice quiet shade under a tree and have some quiet thoughts............
BREADS
Dutch Oven Hopi Indian Fry Bread
Dutch oven cooking: (Not exactly a low fat desert) In camp ignite about 15-20 charcoal briquettes and arrange in a pile in your fire pan. Let burn until they are covered with ash (about 20 minutes) and put on the oil.
2 cups flour
1/2 cup nonfat dry milk
1 tbs. baking powder
3/4 teaspoon salt
3/4 cup lukewarm water
Stir and knead dough on floured board - cover and let stand for 15 minutes. Cut up into 8 sections - flatten out to 2 inches thick. Melt Crisco or comparable vegetable oil in a dutch oven so there is about 2 inches depth of oil. Then drop sections of dough into the hot oil to fry about 2 minutes or until done. It's like cooking donut holes. Roll in cinnamon and sugar and pig out.
Bacon Grease Biscuits
Just an addition really, but when you're cooking bacon, try saving the bacon grease and cooking canned biscuits in it. Very tasty but puts a strain on your arteries.
Banana Bread
1/3 cup butter, 1 cup sugar, creamed
2 eggs, well beaten
3 Tablespoons sour milk*
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups flour
3 bananas well beaten (With fork)
1 cup nuts
Bake in a dutch oven. Baking time depends on the heat of the fire.
Traditional Swedish White Rusks
6 tbsp Lard
3 1/2 c Milk
2/3 c Butter
1 c Granulated Sugar
4 cakes Yeast
12 c Flour
** This is a "make-ahead" recipe. The directions reflect this. **
In a saucepan, melt the lard in the milk. Sift the flour into a bowl retaining a little for the breadboard. Stir in the milk mixture, yeast, and 1 tsp sugar into the flour. Mix until a smooth and glossy consistency is achieved. Cover bowl with cloth and allow it to rise to twice its original size. In another bowl, work butter and sugar into a froth. Knead the butter mixture into the dough until well mixed, adding flour if needed. Once again, cover the dough and allow it to rise to twice it's original size. Remove the dough from the bowl to a floured breadboard and knead well. Divide the dough into 10 portions and knead each portion well. Cut portions into 25 - 30 pieces and roll each one between your palms into balls. Each ball should be smooth and glossy before placing on greased baking sheets. Cover and allow the balls to rise again. Preheat oven to 450º and bake for 3-5 mins. Then turn the oven temp down to 350º and bake until a golden color is achieved. Remove from oven and allow the bread to cool. When the bread is cold, slice length-wise in half. Place halves on a baking sheet. Set oven temp to 325º and place the sheets in the oven. Bake until the bread is light brown on the surface. Turn the oven down to 250º and allow the rusks to become dry and brittle (approx. 1 hour). Serve with butter or jelly.
BREAKFAST
Backpacker's Omlet
Submitted by:
Michelle Bryant - Bangor, ME
"This is perfect for on the go and little cleanup." Put butter in a skillet; tear out a ring in the bread (to make a hole for the egg). Crack open the egg and place it in the center of the bread. Grill both sides - flip over with a spatula as necessary. Yummmmmm......
Ziplock Baggies
Eggs and whatever you like for an omlet:
Cheese, Mushroom, Onion, Pepper, Ham, Sausage, Bacon, etc.
In a ziplock baggie, place 2 eggs and shake until broken. Close the ziplock bag tightly, making sure to get out any excess air. Place as many as 6 different omlet baggies in boiling water for 13 minutes. When done, your omlet will slide right out of the bag onto your plate or eat right out of the bag for less cleanup.
Emergency Sausage
1 lb. ground meat (Your choice!)
1 tsp. salt
1 tsp. pepper
1 Tbsp. non-fat dry milk (for extra lean meat, as a binder)
Simply mix the ingredients into the meat, if you can, let it stand in the cooler overnight to better let the spices blend into the meat, or you can form patties and cook immediately.
This by all means is not a hard set recipe. For a more Southern taste, add some peppers (seeded and finely diced) to the mix. For a more Northern taste, add some Mapleine and brown sugar. For a Mediterranean flair add some Italian spices. Whatever you're taste, have some fun with it and be creative! With extra lean meat, adding some powdered dry milk will act as a binder. The beauty of this recipe is that you can use any kind of ground meat. It doesn't have to be pork.
Energy Bars: Chocolate Scotch Bars
2 cups Graham Cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup walnuts chopped
1 can sweetened condensed milk
Mix all together at home, place into a greased 9x9 inch pan, put into oven at 350 degrees, 30-35 minutes. Cool for 45 minutes. Do not let cool any longer than 45 minutes or it will stick to the pan. Cut into squares, place into plastic bag and place in refrigerator. Yummy!
Dad's Sunrise Breakfast Buffet
12 Eggs
4 cups Shredded Potato
1/8 cup Chopped Tomato
1/8 cup Chopped Green Onion
1/8 cup Chopped Green Pepper
2 tbsp Chopped Pimento (optional - use according to your taste)
2 tbsp Chopped Hot Pepper (optional - use according to your taste)
1 lb Pork Sausage
1 pkg Sausage Gravy Mix
1 pkg Shredded Colby
Water
Cook sausage over hot coals in a heavy skillet until done. Separate fat and sausage, retaining sausage for later. Combine potato, tomato, green onion, and green pepper in the skillet using the sausage fat to saute' with (cook until tender). Add the sausage to the skillet. Add the package of sausage gravy mix to the skillet and stir until the powder is dissolved (adding water as needed). Once the gravy mix is dissolved, add the eggs and stir. This is supposes to look like a chopped up omelete. When the egg is almost done, sprinkle shredded cheese, pimento, and hot pepper over the top. Allow the cheese to melt. Serve with some sort of bread on the side (i.e. bagel, texas toast, dinner roll, etc.....)
Swedish Eggs
6 Eggs (hardboiled)
1 lb Pork Sausage (ground)
Dried Bread Crumbs
White Of 1 Egg
Cooking Oil (lighter oils like peanut or sunflower works best)
Remove the shells from the 6 hardboiled eggs. Brush with lightly beaten egg whites. Cover eggs with a layer of pork sausage. Dip the eggs in the remaining egg white. Roll the eggs in the breadcrumbs. Place a heavy skillet on hot coals. Pour some cooking oil in the skillet, make sure the oil is hot before adding the eggs. Fry the eggs in the skillet until they are golden brown. Drain on paper towels. Slice in half and serve with ranch salad dressing, honey mustard, or whatever you think would taste good.
Apple Toast
6 Tart Apples (peeled, cored, and sliced)
3 Bread Slices
6 tbsp Butter
1/3 c Powdered Sugar
2 tbsp Water
2 tbsp Granulated Sugar
1/4 tsp Cinnamon
Place heavy saucepan on hot coals. Melt 2 tbsp butter in saucepan. Add apple slices, powdered sugar, and water to saucepan. Toss lightly while cooking quickly until apples are barely tender. Place a skillet on hot coals. Melt the remaining butter in the skillet and fry the bread slices in it until golden brown on both sides. Place the bread slices on a plate and top each one with the apple mixture. Combine the granulated sugar and cinnamon together and sprinkle over the top of the apple toast.
* This recipe can be used in a multitude of ways... as breakfast, an appetizer, a side dish to a main course, a dessert, or even as a late snack around the campfire. Any way you dish it up, this recipe is fantastic as adults and kids both like it.
DESSERTS
Dutch Oven Cobbler
1 box white or yellow cake mix
1 stick of butter
2 cups water
2 containers cinnamon apple pie filling
Line dutch oven with foil. Empty pie filling into dutch oven. Empty cake mix on top of pie mix into dutch oven and spread evenly. Add 2 cups water and butter. DO NOT MIX. Place dutch oven on 10 coals. Place 8 coals on lid of dutch oven. Cook about 1 hour. Any type of pie filling can be used. Cherry filling with chocolate cake makes a great combination! Yummy!
Dutch Oven Peach Cobbler
Ignite 25-30 charcoal briquetts in a firepan piled up and let burn until they are barely covered with ash (about 20 minutes).
ziploc bag #1 at home combine:
2 cups bisquick
2/3 cups sugar
zip-loc bag #2 combine:
1 1/2 cups sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
4 tbsp. cornstarch
In camp: Peel 1 peach per person (in season), or use canned peaches off-season. Mix contents of bag #2 with 2 cups water in a dutch oven. Bring to a boil. Stir to dissolve sugar and thicken the syrup. Place peaches into the mixture and bring to a boil again.
Mix bag #1 with enough water to make a sticky dough. About 3/4 cup water. Squeeze dough onto hot peaches in dutch oven. Cover with the lid. Place dutch oven on 5-6 hot charcoal briquetts and about 15 briquetts on top of the lid. Don't peek, and bake 20 minutes. Blow ash off lid before carefully lifting the lid to check doneness.
Camp Ice Cream
(Yes, you can make good ice cream while camping. It reminds me of a frosty from Wendy's!)
1/2 C milk (any flavor)
1 Tablespoon sugar
1/4 teaspoon vanillia (or other flavors)
Ice Cubes enough to fill 1/2 gallon bag.
6 Tablespoons Rock or table salt
1 pint size freezer bag
1 gallon size freezer bag. (Make sure zipper is closed securely, or try one of those slide zipper bags. Having your ice cream fall out onto the ground is no fun!)
newspaper or large towel.
Place milk, flavoring, and sugar into pint bag and zip securely. Squeeze to mix. In large bag, add the ice cubes and top with salt. Inside the large bag place small bag (that's been zipped closed). Zip closed the large bag. Wrap "package" inside many sheets of newspaper or towel. Wrap like a tootsie roll. Shake entire package for about 5 minutes, then unwrap. Your ice cream is now ready.
I suguest having a bowel or bucket filled with cold water to dip quickly your unopend bags of ice cream and wash hands before eating your ice cream. You won't enjoy a salty taste! Have a spoon ready and enjoy.
Fried Bananas
1 banana for each person
1 spoonful of butter
2 spoonfuls of sugar
1 spoonful of cinnamon
Put butter in pan. When butter is melted, put in bananas. Add sugar and cinnamon when banana begins to brown. Eat!
Fruit Medley
Ingredients:
1 can peach or apricot pie filling (21 oz.)
2 cans (15 oz. each) fruit cocktail, drained
1 can (20 oz.) pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
2 medium bananas, sliced
Combine pie filling and canned fruits. Cover and refrigerate if possible, not good at room temperature. Stir in bananas just before serving.
Yield: 12-14 servings
Troop 49 Dump Cake
This is a great recipe for the dutch oven on cold winter campout. It is a favorite with the scouts.
1 Box of White Cake Mix
1 Can of Sprite or 7up
2 cans of canned fruit (apples, cherries, etc.)
Pour the cake mix into a bowl. Break up the mix so the are no lumps. Then add the can of Sprite. Mix until smooth. Don't mix too much as you want the fizz to stay in the mix. Open the canned fruit and pour it into the bottom of a foil lined Dutch Oven (better for clean-up). Pour the batter mix on top of the fruit mix. Put approximately 8 coals on the bottom for the Dutch oven and 12-15 on the top. Wait 45 min. Love is just a scoop away.
Campfire Peach Shortcake
2 Tbsp honey
1 Tbsp butter, melted
1/4 tsp cinnamon
2 med ripe bananas
2 med ripe peaches*
1/2 of 11 oz frozen pound cake, thawed & cut into 3/4inch slices
1/2 of 8 oz Coolwhip, thawed
1/4 tsp cinnamon
Dash of nutmeg
Stir honey, melted butter, & 1/4 tsp cinnamon in small container; cover & transport. Cut bananas & peaches into bite size pieces. Place in foil baking pan & add honey mixture. Toss to coat. Cook over campfire or on rack of uncovered grill over med heat for 8-10 minutes, stirring often. Spoon warm fruit over pound cake. Stir last three ingredients and spoon over top.
5 servings
*a can of peaches in light syrup or juice works great also!
Mocked Angel Food Cake
Unsliced day-old white bread
Sweetened condensed milk (1 can)
Dry shredded coconut
Trim crust off bread. Cut into slices 3/4 inch wide, and about 2 inches long, and about 3/4 inch thick. Dip strips into milk and roll into coconut. Pierce with stick and toast over coals as you would marshmallows.
Hobo Pies
1 Tbsp Pie Filling (Canned Or Homemade)
2 Slices White Bread
Butter
Foil Or Pie Iron
Foil Method:
Place 2 foil squares dull side up. Butter one side of bread slices and place the butter side down on the foil. Spread 1/2 tbsp of pie filling on each slice of bread. Fold each slice of bread in half and seal the edges. Roll the the foil around each pie and seal the edges of the foil tightly. Place on hot coals for no more than 1-2 mins. per side (times will vary depending on how hot your coals are). Remove from foil, cut in half, and allow to cool for a quick second as the pie filling will be very hot.
Pie Iron Method:
Open pie iron. Butter one side of a slice of bread and place it butter side down on pie iron. Add 1 tbsp of pie filling to the center of the slice of bread. Butter one side of the other slice of bread and place it butter side up on top of the pie filling. Close the pie iron and secure latch. Trim away any bread that might be hanging out. Place pie iron on hot coals for no more than 2-3 mins. per side (times will vary depending on hot your coals are). Remove pie from iron. Cut pie in half and allow it to cool for a quick second as the pie filling will be very hot.
Note: I prefer using foil as there is very little clean-up when finished.
Campfire Fruit Cobbler
1 cab of fruit (cherries or blueberries)
1 white cake mix
1 empty 34.5 ounce coffee can
Grease coffee can with butter or margarine. Pour can of fruit into the coffee can. Make cake mix as instructed on the box. Pour the batter into the coffee can on top of the fruit. Cover with aluminum foil and place into the campfire approx. 30 min. When the cake looks done, mix, stirring the fruit up from the bottom. Very tasty!!!
MAIN DISHES
Trail Ride Stew
Submitted by Kristy Campbell
"Arkansas Sheriffs' Youth Ranches"
Serves 6-8 easily. Double the amounts for more folks.
1 lb. of ground meat, preferably venison
2 cans Veg-All mixed vegetables, large chunk
2 or 3 cans
Campbell ’s Beefy Mushroom Soup
1 medium onion, diced
Chopped garlic to taste
Any kind of dry noodles or macaroni (optional)
Salt & pepper
Brown meat with diced onions & garlic, season with salt & pepper. Use a little spray Pam if the venison is lean. Add canned veggies and the soup and some water. You want the consistency at this point to be just about what you would expect a “cooked-down” stew to be, but as you’re using the canned veggies there is no need to cook longer to reduce the liquid.
Bring to a boil and reduce to a simmer for 15-20 minutes. Add noodles or macaroni and cook just 3-5 minutes more- just till pasta is beginning to soften, not completely cooked. you want the pasta to be very al dente because it continues to soften. Remove from heat and cool. Pour into large jar – a large plastic mayonnaise jar works great and doesn’t weigh the cooler down. At camp, pour into any pot or Dutch oven and warm slowly. They’ll think you’ve been cooking all day instead of riding!
Note: This is a recipe I developed after I dined on a similar version made by a friend. It’s good and easy because you use several canned items; you can dump it together at home, store in a large jar in the cooler then re-warm it in a Dutch oven at camp. It has been known to literally save lives after a long horseback ride!
Goulash
Zip-loc bag #1:
12 oz. noodles
Zip-loc bag #2:
1 pkg. sour cream mix
1/4 tsp. salt
1/4 tsp. garlic powder and a dash of pepper
4 tbsp. bell pepper flakes
2 tbsp. celery flakes
1 tbsp. paprika
Cut up beef stick, hot dogs, ham, or small can of roast beef is a good addition but the flavors are good without any extra meat. In camp: Plunge noodles into 2 qts. boiling water. Cook until done. Pour off most of the water and add the meat, simmer covered 5-10 minutes, until thoroughly heated. Stir often to prevent sticking.
Basic Spaghetti
2 1/2 cups water
dash of salt
1 cup spaghetti pasta
2 envelopes tomato soup mix
1 envelope spaghetti sauce mix
Bring water to a boil. Add pasta, cook until almost done. Stir occasionally. Add soup and seasoning mixes. Stir well to break up lumps. Simmer for 5 minutes or until pasta is done and sauce is well mixed. Stir often to prevent sticking. Canned meat may be added for variety. Bon appetite!
Campfire Chicken
Split chicken breast
Red potatoes (cut in half)
Carrots (cut in half)
Onion (cut in half)
Plum tomato (cut in half)
Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings (I use some balsamic dressing mix). Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great - it's a I full meal but no pots or dishes to wash. Great for camping.
Campfire Hobos
1 lb. hamburger
Carrots
Cubed potatoes
Onion
Seasonings
Butter
Spray aluminum foil with nonstick spray then layer the ingredients above in any order. Cut the onion in quarters so they can be removed before eating if you do not like cooked onions. Wrap up the aluminum foil, throw on the camp fire and cook until the potatoes are tender.
Chili-Corn Casserole
1-15 oz. can Trader Joe's vegetarian chili
1-15 oz. can corn kernels
6 oz. sharp cheddar cheese
Mix corn and chili in skillet and cook until bubbling. Sprinkle cheese over mixture. Serve hot. (Very tasty with pickled jalapenos.)
Grilled Marinated Flank Steak
Ingredients:
Flank Steaks (1-2 lbs feeds 2-3 people)
1 cup soy sauce
4 garlic cloves
1 cup olive oil
1/2 cup vinegar
2 Tbls. sugar
2 Tbls. honey
Pinches of salt and pepper
1/2 tsp. each of thyme, parsley, oregano
Hot sauce (optional to taste)
Crush garlic cloves then combine in coverable bowl with other ingredients. Place flank steak into marinade and cover bowl.
Grill and slice thinly. Serve with mushrooms, peppers (red, yellow or green), onions that have been steamed in tin foil on the grill with olive oil, salt and pepper.
Condiments include hot sauce and/or homemade BBQ sauce.
Grilled Salmon
Ingredients:
1 1/2 lbs. salmon
1/2 soy sauce
1/2 cup olive oil
4 cloves chopped garlic
Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a tastebud treat. Use the same ingredients and marinate some of your favorite veggie's and cook them over the fire for a wonderful side to go with the salmon.
Steak Fajitas
Ingredients:
4 tbsp. extra-virgin olive oil
1 tsp. ground cumin
1 tsp. chili powder
4 garlic cloves, crushed
Juice of one lime
1 lb. skirt or flank steak, sliced
2 peppers, cut into 2-in. pieces
1 red onion, cut into wedges
Flour tortillas
At Home: Combine olive oil, cumin, chili powder, garlic, lime juice, salt and pepper. Use this to marinate steak and vegetables separately in sealable plastic bags. Chill. (You may want to freeze the steak and pack it frozen).
At Camp: Thaw steak, if necessary. Heat grill. Thread meat, peppers, and onions onto skewers, alternating as you go. Grill skewers, turning them frequently, for 5 to 8 minutes. Serve with tortillas and desired toppings. Serves 4.
Kettle Dogs
Best when cooked in a kettle suspended on a tripod over a campfire....
8-10 Hot Dogs
1-12oz can Chili Beans
1 pkg Chili Seasonings
1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can find is best)
Water
Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can't stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 - 2 hours.
Fire-Me-Up Sandwich
Bread
Butter
Sliced Meat (ham, chicken, beef, turkey, etc...)
Shredded Cheese (colby, swiss, etc....)
Sliced Hot Peppers - Your Choice - HOW BRAVE ARE YOU!
Ranch Dressing (ketchup & mustard is ok...)
Foil
Cut a section of foil big enough to wrap your sandwich completely. Place the dull side of the foil up. Butter 1 slice of bread and place the butter side down on the foil. Layer your meat on the slice of bread. Place the sliced hot peppers on top of the meat. Sprinkle the cheese over the peppers. Butter the other slice of bread and place the slice butter side up on the sandwich. Wrap the sandwich in the foil making sure that you seal it all up. Lightly press the sandwich in the foil (optional, don't know why I do this, I just do). Place on hot coals for approx. 3-4 mins. each side depending on how hot your coals really are. Once done, unwrap sandwich and enjoy. I usually will dip mine in Ranch dressing.
*note - pre-packaged sliced meats that you find in the lunchmeat case at the supermarket work real well. Pre-packaged shredded cheeses also work well.
Kettle Ham & Potatoes
Best when cooked over an open fire in a kettle hanging on a tripod
1lb Picnic Ham (chunked) - (turkey ham is ok, but not as good)
6 Potatoes (4 chunked - 2 mashed)
1 Onion (chunked)
2 Stalks Celery (chunked)
Milk
Water
Salt
Pepper
Garlic Powder
You have 4 choices to start with......
1) Substitute canned whole potatoes for fresh
2) Pre-boil the potatoes at home before going camping
3) Use a regular campstove to boil the potatoes
4) Have a hot enough fire going to boil the potatoes in the kettle (this is the one I usually do, but I'm really into the outdoor cooking thing....)
Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.
* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.
Campfire Pizza
This is similar to the Fire-Me-Up Sandwich, except it's pizza.....
Bread
Butter
1 Can Pizza Sauce
Pepperoni (sliced) - (or whatever toppings you like on your pizzas)
1 pkg Shredded Pizza Cheese
Foil
Cut a section of foil big enough to wrap your pizza. Place foil dull side up. Butter one side of a slice of bread and place it butter side down. Spread pizza sauce on bread. Add pepperoni (or whatever). Add pizza cheese. Butter one side of a slice of bread and place it butter side up on your pizza. Wrap your pizza in the foil and place on hot coals for approx 3-4 mins per side depending on how hot your coals really are. Unwrap and eat. Remember that the inside will be hot and you could burn your mouth. I recommend that before eating, you cut the pizza in half.
Barbeque Pork Spare Ribs
Barbeque pork spare ribs with charcoal grill and dutch oven for melt in your mouth backyard or campground dinner.
Needed: Charcoal grill, Deep 12" dutch oven, most of an afternoon, and 6-8 hungry folks.
preparation time: 1/2 hour
cook time: 4 hours
total time: 4-1/2 hours
3 slabs of pork ribs
1 pint of BBQ sauce
vegetable oil
black pepper
Prepare charcoal grill for ash white hot coals and maximum grill height for slow browning. While coals are burning down, split slab ribs into individual rib pieces and swab with cooking oil. Pepper liberally and then brown on both sides. Do not pre-boil ribs. Prepare deep 12" dutch oven by placing an inverted pie pan or other spacer into oven bottom. This prevents ribs on the bottom from sticking and burning. Place dutch oven on the charcoal grill and add the browned ribs. Slow cook ribs covered, about 2-3 hours or until meat begins to fall off bone. You may line oven with aluminum foil to ease clean up chores. Add briquettes to the fire as necessary. When the pot is half full of ribs I add bbq sauce to those on the bottom only. Continue loading the oven with the browned ribs. This step is optional as well as adjustable since some folks prefer to add sauce after cooking. The steaming sauce flavors the bottom ribs thoroughly and the top ribs somewhat less.
Crazy Dad's Deluxe
This meal has a really nice aroma so it should be prepared over an open campfire using a tripod and kettle. Can also be prepared on a stove with a saucepan.
3/4 lb Cooked Ground Beef
3/4 lb Cooked Ground Pork Sausage
1/8 cup Chopped Broccoli
1/8 cup Chopped Onion
1/8 cup Chopped Green Pepper
1/8 cup Chopped Celery
1/8 cup Chopped Mushroom
1/2 cup Chopped Tomato
1/2 cup Ketchup
1 tbsp Mustard
1 tbsp Steak Sauce (A-1 or equiv.)
Mix everything together and slowly cook until the veggies are tender. The mixture can be eaten alone or can be spooned over cooked rice, cooked noodles, or even cooked sliced potatoes. Some type of bread should be served on the side as well.
Hunter's Stew
(Also called Soldiers' Stew or Camp Stew)
7 Lbs.Extra lean ground beef (Or any of the following may be tried)
Diced boneless pork chops
Ground pork breakfast sausage
Diced cooked ham
Diced lamb
Diced cooked boneless chicken breasts
Diced cooked turkey breast
4 large diced potatoes
4 cans tomato puree
5 cans tomato sauce
1 can whole kernel corn, drained
1 can green beans, drained
1 can peas, drained
1 can diced carrots, drained
1 can lima beans, drained
3 large onions, diced
3 cloves garlic, finely diced
3 Tbsp vegetable oil
3 Tbsp worcestershire sauce
3 Tbsp chili powder
Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.
Note: Good on eggs for breakfast if there is any leftover.
Dad's Style Hot Dogs
This recipe is for 2 hot dogs. Increase ingredients as needed for more than 2.
3 tbsp Chopped Green Pepper
2 tbsp Chopped Green Onion
2 tbsp Chopped Fresh Mushroom
1 tbsp Chopped Celery
1 tbsp Chopped Hot Pepper
Zesty Italian Salad Dressing
2 All Beef Footlong Hot Dogs
2 Footlong Hot Dog Buns
CoJack Shredded Cheese
Place heavy skillet over hot coals (or campstove) and allow skillet to heat up. Put all the veggies except for the hot peppers in the skillet. Pour enough salad dressing to coat the veggies. Saute' the veggies until tender. Move the veggies to one side and place the hot dogs and buns in the skillet to heat them up. Once everything is hot, place hot dog in bun and split the veggies evenly between the two dogs. Put the hot peppers on top and sprinkle with cheese.
Serve dogs with either fried sliced potatoes or chips. ENJOY!
Basic-Mexi-Roll
1/2 lb Pre-Cooked Ground Beef
1/2 lb Pre-Cooked Ground Pork Sausage
12-16 oz Hot Or Mild Chunky Salsa
1 pkg Shredded CoJack Cheese
1 pkg Flour Taco Shells
1 pkg Aluminum Foil
1 can Non-Stick Cooking Spray
Cut foil into squares big enough to roll 1 mexi-roll.
Place 1 foil square dull side up and spray it with the non-stick cooking spray. Lay 1 flour taco shell on a plate. Put some beef, sausage, salsa, and cheese in on the flour taco shell. Roll the flour taco shell into a tube. Fold the 2 ends and place the shell with the seam and folds side down. Roll the foil around the shell and seal. Place it on hot coals for no more than 3-4 mins. per side (times will vary depending on how hot your coals are). Be careful when eating as the cheese will be very hot. Serve with a side of sour cream or ranch dressing.
For variation, you can add just about anything that you feel would taste good with this ... mushrooms, hot peppers, black olives, different kinds of cheeses, cut-up chicken, shrimp, etc......
Burger Skillet Surprise
1 lb Ground Beef
1 Onion (chopped)
1 c Spaghetti Noodles (broken into small pieces)
2 c Tomato (chopped)
8 oz Tomato Sauce (canned works well)
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Oregano
1/2 tsp Basil
Over hot coals, brown the meat and onion together. Drain some of the fat off once the meat is brown. Add everything else to the skillet. Slowly cook for at least 45 mins. before serving. I like to raise the skillet to just above the hot coals to prevent burning. 2 sticks of about the same size works really well.
For those of you who like to have a fuller meal, try spooning this over cooked sliced potatoes, cooked rice, toast, etc...
Garden Spaghetti
3/4 lb Celery (stripped very very thin lengthwise*)
1/4 lb Carrot (stripped very very thin lengthwise*)
16 oz Italian Style Tomato Sauce (canned works well)
2 c Tomatoes (chopped)
1/8 c Green Pepper (chopped)
1/8 c Green Onions (chopped)
1/8 c Cucumber (chopped)
1/8 c Broccoli (chopped)
1/8 c Red Radishes (chopped)
1 pkg Spaghetti Sauce Mix
Olive Oil
In a kettle, bring enough water to a boil to cover the celery and carrots. Boil the celery and carrots until tender (just like you would do with regular spaghetti noodles). While the celery and carrots are boiling, you can prepare the sauce. Place the green pepper, green onion, cucumber, broccoli, and red radish in a skillet. Coat them with olive oil and place over hot coals. Cook them until tender. Add the chopped tomatoes, tomato sauce, and spaghetti mix to the skillet and continue to cook. When everything is done, drain the water off of the celery and carrots. Mix the celery and carrots into the sauce and serve with a simple lettuce salad and bread on the side.
* The celery and carrots should be stripped as thin as possible as the thickness of the strips will determine how long they take to cook ... i.e. thinner cooks faster.
An alternative to stripping the celery and carrots: a person could also thinly slice them in a food processor (ahead of time if camping). It is much easier to do it that way, but you don't get the "noodle" look.
Simple Fried Smelt
2 lb Smelt (cleaned)
2 Eggs (lightly beaten)
2 tbsp Butter
1/2 c Dried Bread Crumbs
2 tbsp Water
1/2 c Flour
1 tsp Salt
1/4 tsp Black Pepper
1/2 c Oil (approx. for frying - may use any type of oil)
Combine the flour, salt, and black pepper in a bowl and set aside. Mix the eggs and water in another bowl and set aside. Place bread crumbs in a bowl and set aside. Dip each smelt first in the flour mixture, then in the egg mixture, and finally into the bread crumbs. Place the breaded smelt on a rack for 15 mins. to dry. Place a heavy skillet on very hot coals. Melt the butter in the skillet and add enough oil to fry the smelt in. Fry the smelt, a few at a time, for approx. 2 mins. per side (times will vary according to how hot the coals are - make sure the fish is fully cooked before serving!). Drain on paper towels. Serve with some type of sauce on the side (i.e. cocktail sauce, tartar sauce, honey mustard, bbq sauce, etc...)
Hot Chicken Deluxe
2 c Cooked Chicken (diced or shredded - white meat works best)
1 tbsp Onion (finely chopped or grated)
2 c Celery (diced)
2 tbsp Lemon Juice
1/2 c Almonds (sliced or chopped)
1/2 c Cheddar Cheese (grated)
1/2 c Croutons (plain or seasoned - your choice)
1 c Mayonnaise (salad dressing may be substituted)
1/2 tsp Salt
1/8 tsp Black Pepper
Olive Oil
Place heavy saucepan on hot coals. Coat onion, celery, and almonds with olive oil and saute' (cook until tender). Drain off excess olive oil. Add the chicken, lemon juice, mayonnaise, salt, and black pepper to the saucepan. Raise the saucepan just above the coals using 2 sticks of similar size. Cook until until hot (approx. 10 mins.). Place the croutons on top of the mixture. Place the cheddar cheese on top of the croutons allowing the cheese to melt before removing from the coals (approx 5 mins.).
Fresh Fried Trout
2 lb Fresh Trout (without heads, tails, and fins)
2 c Milk
1/4 c Flour
1/2 c Butter
2 tbsp Lemon Juice
2 tbsp Chopped Parsley
Lemon Wedges
Salt
Black Pepper
Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily when done - approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side.
* This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!
