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Submitted:
Angela
Moore
User
Email:
annie@triton.net
User
Tel:
231-689-1534
User
FAX:
231-689-7289
Date:
09 May
2001
Time:
17:25:20
Comments:
2 lbs
chicken
breast,
or one
whole
chicken,
cut into
pieces
1 can
Coca
Cola or
other
cola
1 12 oz.
bottle
of
catsup
(I like
Heinz)
1 lb.
baby
carrots
2 lb.
small
red
potatoes,
cut in
half
Place
chicken
and
vegetables
into
your
dutch
oven.
Mix the
Coke and
catsup,
and pour
over
top. I
have a
12 inch
dutch
oven and
put 12
coals on
top and
12 on
the
bottom.
Cook for
about an
hour, or
until
the
chicken
is done
and the
vegetables
are
tender.
My kids
love
this,
and eat
so much
of it
that
they
don't
even
have
room for
smores.
Username:
Tammi
User
Email:
giraffe_baby@yahoo.com
Date:
04 Mar
2001
Comments:
4 med-lg
Potatoes
2lbs
precooked
hamb
(cook at
home and
freeze)
1 pk
shredded
cheese
1 pk
taco
seasoning
1 can
blk
olives(
optional)
1 pk
sour
cream(
optional)
foil
fire
Pull
Meat out
of ice
box/
cooler
ahead so
it will
thaw.
Cube
potatoes
and put
in a
foil
packet
throw in
fire for
@ 1/2
hour
While
cooking
potatoes,
place
thawed
meat in
a pan on
camp
stove
and add
1 cup
water
and taco
seasoning.
When
potatoes
and meat
are
done..
throw
potatoes
in a
bowl and
add
meat,
top with
cheese
and all
other
taco
items.
A
filling
taco
that
isn't
too hard
to cook.
Username:
S & E
poe
UserEmail:
max2432001@yahoo.com
Date:
22 Feb
2001
Comments:
.
yield 1
serving
8 oz.
ground
beef.
1 large
carrot
1 medium
potato
1 medium
onion
garlic
salt and
pepper
olive
oil
Worcestershire
sauce
tin
foil
1. make
out
hamburger
patties
on tin
foil.
2. cut
up
potato,
carrots,
onions
on
patties.
3. add
garlic
salt,
pepper
and
Worcestershire
sauce to
taste.
4.
sprinkle
with
olive
oil.
5. wrap
in tin
foil.
6. cook
10 min.
on each
side on
hot
coals.
User
name:
Lisa
Burkey
User
Email:
bessiemoo2@yahoo.com
Date:
19 Oct
2000
Comments:
1
boneless,
skinless
chicken
breast
per
person
1 slice
swiss
cheese
per
person
1 slice
deli ham
per
person
Boil-in-Bag
Rice
Find
flat-sided
"rock"
to pound
chicken
or you
can you
bottom
of pan.
Place
chicken
breast
between
plastic
wrap and
pound
until
flat.
Cut new
piece of
plastic
wrap for
cooking
(without
holes).
Place
chicken
on wrap
and top
with ham
and
cheese
slices.
"Roll"
chicken
very
tightly
in
plastic
wrap.
Twist
ends
sausage
style
and tie
together.
Place in
pot of
boiling
water
for 20
minutes.
Place
rice in
pot
after 10
minutes.
Spread
rice on
plate,
unwrap
chicken
and
slice
into
pinwheels.
Arrange
on top
of rice.
User
name:
Sarah
User
Email:
Snowbunny202020@yahoo.com
Date:
15 Feb
2001
Comments:
Pizza
Sauce
Cheese
(whatever
kind
suits
you)
Pepperoni,
Hamburger
or other
desired
topping
1soft
flour
tortilla
This is
really
easy and
really
good.
You can
make it
however
you
want.
Just put
the
pizza
sauce on
the
tortilla
and put
on your
desired
toppings.
Heat
until
the
cheese
melts.
Then
enjoy!
Serves
one.
Subject:
Main
Dish
username:
Gordon
UserEmail:
gordini@writeme.com
UserTel:
705-560-6551
Date:
13 Feb
2001
Comments:
Quesadilla's
Serves 2
as a
meal or
4 as an
appetizer
1 12inch
stick of
3/4inch
diameter
pepperoni
(or
Kolbasa
or other
sausage)
or 1
6inch
stick of
1.5inch
diameter
pepperoni
(or
Kolbasa
or other
sausage)
8 flat
tortilla's
the 6
inch
variety
tend to
work
better)
1
container
of sour
cream
1 jar of
Salsa
2oz oil
I prefer
to use
Olive
oil but
any kind
will
do. Ok
I
haven't
tried
using
motor
oil but
I don't
think it
would
taste
great)
1lb of
Mozzarella
cheese
This is
a good
recipe
to use
when you
just got
back
after a
long
hard day
of
fishing
and/or
hiking.
The
preparation
time
allows
you
enough
time to
sit back
on a
cooler
or chair
and have
a couple
of
beverages
to
unwind. While
resting
cut the
pepperoni
into
1/4inch
thick
slices.
Cut up
the
entire
stick.
By this
time you
will
undoubtedly
need
another
beverage
so get
another
before
you
grate
all the
cheese.
Bring a
medium
sized
frying
pan up
to
med-high
heat.
Put some
oil into
frying
pan and
add the
pepperoni
slices.
Do not
try to
add all
the
slices
at
once.
Just
enough
to cover
the
surface
of the
pan.
Fry
slices
until
they
start to
brown
but not
to the
point
that
they get
crispy.
Once
they are
done put
a
tortilla
on a
plate
and
cover
the
surface
of it
with the
fried
slices.
Add
grated
cheese
on top
of the
slices.
Layer
with
another
tortilla.
Take
your
newly
put
together
quesadilla
and
place it
in the
frying
pan.
Cook
until
tortilla
is light
golden
brown on
both
sides.
Cut in
quarters
and
place on
a
serving
plate
and
repeat
until
out of
pepperoni.
Serve
with
sour
cream
and
Salsa
for
dipping.
Submitted
by:
Cara
Pempek
Email:
cpempek@hotmail.com
Comments:
This is
a recipe
for
those
out
backpacking/camping
that
have a
stove
only.
No
freezer/refrigeration
necessary.
Ingredients:
Lipton
Spanish
Rice
(add
water
and
butter
only
kind)
1 small
can
cooked
white
chicken
Flour
tortilla
shells
sharp
cheddar
cheese
squeeze
butter
(optional)
Cook the
Spanish
rice as
directed
on the
packaging
(squeeze
butter
need not
refrigeration
- will
last 2
weeks!)
Drain
the
chicken
and stir
in a few
minutes
before
the rice
is done.
Heat
tortilla
shells.
Slice
some
sharp
cheddar
(sharp
cheddar
in a
brick
form
needs no
refrigeration
- it'll
last a
week!)
Pile
your
rice
mixture
and
cheese
into a
shell
and
enjoy!!!
Left
over
flour
tortilla
shells
can be
fried
with a
bit of
butter
and
sprinkled
with a
cinnamon
sugar
mixture.
Yum!
Yum!
Perfect
hot meal
after a
day of
hiking -
preparation
time -
20min
tops!
Serves
one but
I eat a
lot!!!
Submitted:
Matt
Silverman
UserEmail:
shutters22@hotmail.com
Comments:
Ingredients:
-One can
chilli
(two if
you're
really
hungry)
Directions:
-Remove
label
from can
-Remove
lid
-Place
on hot
coals or
camp
stove
-Heat
until
desired
temperature
-Stir
often
-Enjoy!!
Submitted
by:
Deborah
Stevens
UserEmail:
Dwilgus101@aol.com
Comments:
1lb of
Hamburger
Meat
1 bag of
frozen
mix
veggies
(you can
use what
ever you
like.. I
use a
blend of
mixed
veg.
with
broccoli,
carrots
and
cauliflower
etc..)
Butter
salt and
pepper
Toni's
(Creole
seasoning
- for
those
who like
an extra
kick)
aluminum
foil
(heavy)
Use a
piece of
foil big
enough
to hold
everything.
Lay flat
and
place
hamburger
meat and
veggies
on foil.
Top with
butter,
salt/pepper
& Toni's
or
garlic
is good
too!!
Fold
foil up
and
close
ends.
With
fork
punch a
few
holes at
the top
to let a
little
of the
heat
escape.
Not a
whole
lot so
that the
steam
will
cook
the
mixture.
After
meat
starts
to cook
well. I
usually
punch
holes
around
far
ends to
let the
grease
run off,
try to
let it
run off
away
from
coals or
fire
(I
usually
cook on
grill.
but have
cooked
on open
fire)
Let cook
for
about
and hour
or until
meat is
done and
that's
it..
your
done!!
My
family
loves
it.
-
Chicken
Quesadillas
Submitted
By:
Jill
Email:
jillnurse@hotmail.com
Comments:
These
are
great
before
dinner
with
a
cold
beer!
Cook
on
griddle
over
stove
or
in
frying
pan.
Cooked
cut
up
boneless
chicken
sliced
green
onions
diced
green
and
red
pepper
diced
jalapenos
(optional)
shredded
Monterey
Jack
cheese
shredded
cheddar
cheese
salsa
flour
tortillas
cooking
oil
sour
cream
Heat
oil
in
pan
or
on
griddle.
Place
flour
tortilla
into
pan.
Add
chicken,
cheeses,
onions,
peppers,
jalapenos
and
salsa
in
whatever
amounts
you
like.
Peek
under
edge
of
bottom
tortilla,
and
when
it's
brown,
carefully
flip
quesadilla.
When
other
side
is
golden,
remove,
cut
into
wedges
and
serve
with
sour
cream.
-
Campfire
Sausage
and
Beans
(serves
4)
1
medium
sized
onion,
thinly
sliced
1 medium
sized
green
pepper,
cut into
1/2 inch
squares
1 or 2
tablespoons
vegetable
oil
1 15 oz.
can
baked
pork and
beans
1 15 oz.
can
butter
beans,
drained
1 small
can
sliced
mushrooms,
drained
5 oz.
ready-to-eat
smoked
sausage
1/2 cup
catsup
1/4 cup
mustard
2/3 cup
maple
syrup
1
teaspoon
oregano
5 whole
cloves
2 small
bay
leaves
Heat
the oil
in a
large
saucepan
over a
low fire
and
gently
sauté
the
onion
slices
and
pepper
squares
until
the
onion is
slightly
transparent,
about 3
or 4
minutes.
Add
baked
beans,
butter
beans
and
sliced
mushrooms
and stir
well.
Cut the
sausage
into
bite
sized
pieces
and add
to the
beans,
together
with the
catsup,
mustard,
maple
syrup,
oregano,
cloves
and bay
leaves.
Cook the
beans,
stirring
occasionally,
until
all the
ingredients
are
piping
hot.
Serve
immediately.
-
Three-Rock
Chicken
This is a easy recipe that you can start and forget about for several hours. This is how it's done, and yes, it may sound rather primitive.
Find
three
good
sized
rocks
about
the
size
of a
softball,
and
place
them
in
the
campfire
to
get
hot.
Sometimes
you
get
a
rock
that
will
crack
when
heated
so
it
is
wise
to
place
a
couple
of
extras
in
to
heat,
just
in
case.
Oh
yes,
by
the
way,
the
rocks
have
to
get
VERY,
VERY
HOT!!!!!!!!
While
the
rocks
are
getting
hot
take
a
whole
chicken
and
clean
inside
and
out,
then
rub
it
down
with
salt
and
pepper
to
taste.
Stuff
2
whole
celery
sticks
and
1
whole
onion
into
the
chicken.
After
the
the
rocks
are
HOT,
take
a
pair
of
B-B-q
tongs
and
stuff
1 of
the
rocks
into
the
chicken
with
the
celery
and
onion.
Place
the
chicken
on a
large
sheet
of
tinfoil
and
take
the
other
two
rocks
and
place
one
under
each
wing.
Now
wrap
the
chicken
in
tinfoil,
and
the
more,
the
better.
Remember,
if
you
don't
use
enough
the
rocks
may
burn
through
and/or
you
will
lose
too
much
heat
to
cook
the
bird.
Then
take
wet
newspaper
and
wrap
it
around
the
tinfoil.
Also
make
sure
you
wrap
at
least
10
layers
of
newspaper
around
it,
although
20
or
more
is
best.
this
will
hold
the
heat
of
the
rocks
in
extremely
well.
And
your
done!!!!!
The
heat
of
the
rocks
will
cook
the
chicken
to a
fine
turn
in
about
3
hours,
giving
you
time
to
go
fishing,
for
a
walk,
or
if
you
are
like
me,
take
a
nap.
-
My
mother
used
to
make
these
when
we
went
camping,
and
I've
tried
it
on
our
camping
trips
and
its
a
hit.
1
can
of
salmon
(or
tuna)
mayo
salt
pepper
onion
powder
or
however
you
make
tuna
salad
8
slices
of
bread
(I
use
wheat)
4 or
5
eggs,
scrambled
some
butter
Make
salmon/tuna
salad,
spread
on
bread
to
make
like
a
sandwich.
Melt
a
tab
of
butter
in
pan,
dip
sandwich
in
eggs
and
place
in
pan.
Cook
like
french
toast.
-
Chili
"Dump"
A
pot
of
your
famous
recipe
chili
(
one
from
each
family
that
is
camping
with
the
group)
One
large
electric
roaster
(
the
kind
you
use
to
cook
a
turkey
in
at
Thanksgiving
time)
or a
fairly
large
kettle
you
can
put
over
the
fire.
One
hour
before
you
are
to
eat,
you
bring
that
famous
chili
over
to
the
designated
campsite
where
the
meal
will
be
served
and
add
your
chili
to
the
pot.
Stir
together
,
but
not
thoroughly
,
and
let
simmer
while
you
and
others
are
getting
everything
else
around
for
the
meal.
When
it
is
time
to
eat,
everyone
dives
in.
The
chili
has
an
unique
taste
to
it
because
no
two
people
fix
chili
the
same.
Depending
on
where
you
dip
the
ladle
at
in
the
pot
will
determine
whether
you
hit
a
"hot
spot"
or a
mild
spot
or a
spicy
spot
or
bland
spot
or a
combination
:).
We
usually
do
this
in
the
fall
when
we
are
doing
our
last
campout
for
the
season
and
everyone
looks
forward
to
the
chili
dump
night.
-
Fish
in
Foil
Relatively
simple..Tastes
great
any
kind
of
fish
that
you
catch
and
are
willing
to
eat..
cut
into
filets
(we
have
used
trout,
salmon,
fluke,
flounder
and
red
snapper)
set
filets
in
heavy
duty
foil
which
can
be
wrapped
up
add
tablespoon
of
butter
or
olive
oil
couple
of
tablespoons
of
white
wine
(optional)
add
juice
from
half
a
lemon
seasonings
to
taste
salt,
pepper,
and
others
such
as
dill,
or
oregano,
basil,
or
herbs
d'provence,
red
pepper,
etc....
wrap
completely
closed
in
the
foil
cook
over
hot
coals
or
in
oven
for
about
30
minutes
we
have
also
added
shrimp
and
scallops,
and
have
added
onions,
garlic,
&
julienne
of
vegatables,
etc....
-
Our
Lemon
Chicken:
For
best
results
use
boneless/skinless
chicken
breasts.
Use
as
many
as
needed
for
your
folks!!!
We
put
2 in
each
pack!!!
1
pack
usually
per
person!!!
Fresh
lemons,
slice
thinly
(unless
you
REALLY
like
lemons!!)
Crushed
Garlic
Italian
Seasoning
A
smigion
of
Real
Butter
per
pack
(
Spread
LIGHTLY
on
tinfoil)
Take
a
piece
of
tinfoil
-
shiny
side
IN -
place
4
lemon
slices
- to
make
a
square.
Lay
2
breasts,
side
by
side,
each
on 2
of
the
lemon
slices.
Sprinkle
breasts
with
Italian
seasoning,
and
crushed
garlic,
use
your
own
judgement
on
the
garlic!!!
(We
like
alot!!!!)
If
you
are
a
true
lemon
lover,
place
2
more
slices
on
top
of
each
breast.
(or
1
will
work
also!!)
Or
none
at
all!!!
Pull
sides
of
tinfoil
up
and
roll
the
sides
together
back
down
and
then
roll
the
ends
in.
Place
the
packs
right
onto
your
hot
coals!!
This
works
great
on a
grill,
or
even
an
open
campfire!!!
Cook
for
about
40
minutes,
turning
about
every
10
minutes.My
Husband
says
- If
you
see
the
packs
start
to
puff
up,
turn
1
more
time
and
they
should
be
done
in
about
10
minutes!!!
We
really
hope
you
enjoy
this
as
much
as
we
do!!!
Even
our
4
year
old
loves
it!!!
Happy
Camping!!!
-
Hot
Dog
Slop
recipe
2
cans
sliced
potatoes
3
hot
dogs
3
Tbsp
butter
or
margarine
1
Tbsp
Paprika
garlic
powder
to
taste
Melt
butter
in
pan,
add
meat
and
potatoes.
Toss
together
until
fully
coated
with
melted
butter.
Add
garlic
powder
and
paprika,
stir
another
few
minutes.
Cover
and
let
cook
about
5
minutes.
Serves
2
adults
and
1
picky
child.
-
CAMP-FIRE
STEW
2
pounds
ground
beef
2
large
onions,
cut
in
pieces
potatoes,
cut
in
chunks,
as
much
as
you
like!
1
pound
baby
carrots
salt
and
pepper
Cut
pieces
of
heavy
duty
aluminum
foil
for
several
packets.
Make
little
balls
of
ground
beef
and
place
on
foil.
Add
onions,
potatoes,
carrots
and
salt
and
pepper.
Wrap
up
packets
very
tightly
and
place
on
grid
over
fire.
They
will
take
about
30
minutes
or
longer,
depending
on
the
fire
-
Campers
Pot
Roast
Uses
Roasting
pan
or
Large
pot(with
lid
or
cover
with
foil).
Can
be
cooked
on
campfire,
grill
or
camp
stove.
Feeds
6-8.
- 4-6 Country pork or beef ribs(best) or 2 lb. beef roast any kind works well with all.
- 4 medium onions, peeled and sliced into thirds sideways (rings)
- 6-7 med potatoes (at least 1 per person) peeled & cut in half
- 1 large bag of baby carrots (about 1-2 lb)
- 1/2 cup celery chunks
- salt and pepper
- Bar-b-Que sauce (optional)
Place
ribs,
potatoes,
onions,
carrots
and
celery
in
large
pot
or
roaster.
Cover
all
with
water.
Salt
(about
1
1/2
teaspoons)
and
pepper
(cover
top
of
water
medium
to
lightly).
Place
pot
on
fire
and
let
cook
slowly
for
a
couple
of
hours
while
you
fish,
swim
or
enjoy
the
outdoors.
Dinner
is
done
when
you
return.
To
spice
it
up,
remove
the
meat
from
the
vegetables
and
place
in
pan
with
bar-b-que
sauce
(meat
will
be
falling
off
the
bones),
stir
in
sauce
over
fire
for
about
5-10
minutes(honey
bar-b-que
the
best)
and
serve.
I
have
picky
eaters,
but
they
never
fail
to
clean
their
plates
when
I
fix
this.
Vickie Sallee
Dallas, Texas
-
Hot
Dog
Surprise
10 x
Hot
dogs
American
cheese
(or
boutique
brand
Wisconsin
cheddar,
if
you
have
an
expensive
car),
sliced
into
hot
dog-length
fingers
10
sl
Bacon
Distance:
40
miles
At
home
or
on
the
road,
cut
a
deep
slit
in
each
wiener,
and
stuff
with
fingers
of
cheese.
Then
wrap
on
the
diagonal,
like
an
old
bias-ply
tire,
with
the
bacon.
Seal
individually
in
foil.
These
are
great
for
stuffing
into
those
odd
places
on
the
engine
where
you
can't
fit
a
turkey
or a
suckling
pig.
Cook
about
45
minutes,
or
until
cheese
is
melted
and
bacon
is
somewhat
crisp.
-
Foiled
Chicken
1
sm
Green
pepper;
chopped
1/2
sm
Red
pepper;
chopped
10
Mushrooms;
chopped
4 lg
Chicken
breasts
1 cn
Pineapple
slices
(8oz)
Non-stick
cooking
spray
*or*
1
tsp
butter
Garlic
powder,
salt
and/or
pepper
to
taste
.
4
Squares
heavy
duty
foil
(16x16
inches)
Divide
the
bell
peppers
and
mushrooms
into
4
equal
parts.
Coat
a
small
area
in
the
center
of
the
foil
with
cooking
spray
or a
small
amount
of
butter.
Place
a
portion
of
peppers
and
mushrooms
on
the
greased
area
of
the
foil.
Top
with
a
chicken
breast
and
a
pineapple
slice.
Season
with
garlic
powder,
salt
and
pepper
to
your
taste.
Fold
the
foil
securely
and
check
for
leaks.
Place
on
the
coals
for
10
to
15
minutes
per
side.
-
Foiled
Burgers
1
lb
Ground
beef
4
Squares
heavy
duty
foil
(16x16
inches)
4
Carrots;
chopped
1 cn
New
potatoes;
sliced
(16oz)
2 sm
Green
peppers;
chopped
Dehydrated
onion
flakes
Worcestershire
sauce
Salt
&
pepper
to
taste
Separate
the
meat
into
4
portions.
Place
each
portion
in
the
center
of a
aluminum
foil
square.
Top
with
equal
portions
of
chopped
carrots,
potatoes
and
bell
peppers.
Season
with
dehydrated
onion
flakes,
Worcestershire
sauce,
salt
and/or
pepper
to
suit
your
taste.
Seal
the
foil,
check
for
leaks.
Place
on
the
coals
for
10
to
15
minutes
per
side.
-
Coffee
Can
Cookery
2
Strips
bacon
1
Med.
potato,
sliced
1
Med.
onion,
sliced
1
Med.
tomato,
sliced
2
Stalks
celery
1/3
lb
Ground
beef
1
Carrot
Salt
and
pepper
to
taste
Coffee
can
and
lid
Cut
carrot
in
half
lengthwise.
Cut
celery
and
carrot
into
2"
lengths.
Cut
bacon
in
half.
Mold
2
meat
patties.
Place
2
pieces
of
bacon
on
bottom
of
can.
Place
layers
of
all
ingredients.
Repeat.
Place
closed
coffee
can
on
top
of
glowing
coals
for
25
min.
Open
lid
and
check
after
10
minutes,
if
browning
too
rapidly,
pour
2
Tb.
of
water
in
can.
-
Campers
Pizza
Pie
1
lb
Wheat
bread
1/4
lb
Mozzarella
cheese
pizza
or
spaghetti
sauce
Pepperoni
Using
a
pie
iron,
take
two
slices
of
bread,
put
1
1/2
tablespoons
pizza
sauce
on
one
slice
of
bread.
Top
with
Mozzarella
cheese
and
sliced
pepperoni.
Place
other
side
of
bread
on
top
and
butter
outer
sides
of
bread.
Put
sandwich
into
pie
iron
and
place
in
coals
of
fire.
Cook
until
bread
is
toasted.
-
"IMPRESS
YOUR
FRIENDS"
CHICKEN
Submitted
by:
Tracee
Carter
Tracee2@altalvista.com
Comments:
I
deserve
a
T-Shirt
(adult
small)
for
potential
entertainment
value!!!
Provide
your
(adult)
friends
plentiful
amounts
of beer,
saving 1
can of
beer per
whole
chicken
(skin
on)..
-Take
the
saved 12
oz can
of beer
(your
preference),
and
drink
approx.
1/3 of
contents.
-Stuff
the can
of beer
approx.
halfway
up a
chicken's
behind
(it will
fit)
-season
outside
of
chicken
-stand
chicken
up on
the can
of beer,
on the
grill
(it will
stand)
-make a
hood
with
aluminum
foil, or
close
your BBQ
lid, and
cook for
approx.
1 1/2
hour
(oven:
350").
This
chicken
is
unbelievably
moist
and
delicious,
as it
steams
from the
inside.
If you
want to
further
entertain
your
friends,
you can
pick up
a rubber
chicken
head at
a party
store to
stuff
into the
neck
after
cooking;
miniature
cans of
beer or
cigars
to
rubber
band on
the top
legs...etc.
Have
fun.
***
Warning
Editors
Note Be
careful
doing
this
-
Chicken
B-B-Q
with
Veggies
Submitted
by:
Brent
Perkins
Bertp03@aol.com
Comments:
I am 15
years
old, and
I always
cook
when we
go
camping,
and this
is my
absolute
favorite
to cook!
HEAVY
DUTY
Aluminum
Foil
6
Chicken
Drumsticks
(or
whatever
kind of
chicken
you
prefer)
Peeled
and
Quartered
Potatoes
Carrot
Slices
Peeled
Onions
Green
Bell
Peppers
(sliced)
Your
favorite
B-B-Q
sauce
Tear off
a large
square
of
foil--place
two
pieces
of
chicken
in
foil--add
a few of
each
veggie
type on
top of
this--drench
in B-B-Q
sauce!--wrap
up foil
very
tightly
and
place in
COALS of
fire--cook
for
approximately
55
minutes--carefully
take off
of
coals,
unwrap,
and
enjoy!!
Submitted
by:
Charles
Costin
macey6298@aol.com
Comments:
2 Lbs
Stew
Meat
2-3 Cans
Cream of
Mushroom
Soup
2 Cans
of Water
2-3
Chopped
Potatoes
4-5
Chopped
Carrots
1/2 Lb
Fresh
Green
Beans
Season
meat
with
Cajun
seasoning,
garlic,
pepper
and
Worchester
Sauce.
Add meat
and
Mushrrom
soup to
Crock
Pot.
Cook on
high for
1 hour.
Reduce
heat to
Low
until
about 3
hours
before
ready to
eat.
Then add
vegetables
and rise
heat to
High for
the
remaining
3
hours.
Cooking
time is
approximately
6
hours.
Serves
5-6
people
Submitted
by: Cge
Jordan
cyncge@aol.com
Comments:
Ingredients:
pork
chops
(for how
ever
many
there
are)
cream of
mushroom
soup
(condensed)
either
golden
or
regular
minute
rice
(uncooked)
small
amount
of water
Pull
aluminum
foil to
over fit
the pork
chop
because
you will
be
adding.
Place
one pork
chop on
the
foil...place
at least
two
table
spoons
of
rice on
top and
then the
same
amount
of soup
on top
of
that.
drizzle
with
some
water.
At this
point
you can
also add
any
seasoning
you
like.
Fold the
foil
into a
package.
Usually,
the
packs
will let
you
know
they are
done
when
steam
tries to
escape.
(normal
cooking
time is
about 30
minutes)
-
Bourbon
Pork
(or
Lamb)
Chops
Shirley
Younger
ydsddd@aol.com
Comments:
8 1 inch
thick
pork (or
lamb)
chops
2 tsp
oil
1 clove
of
garlic
crushed
2 ounces
bourbon
1 ounce
soy
sauce
Brown
chops in
hot oil
in large
skillet.
Add
mixture
of
garlic,
bourbon
& soy
sauce.
Simmer,
covered
for 15 -
20
minutes.
Drain,
reserving
pan
drippings
to serve
over
chops.
Yield 8
chops.
G.R.
Llinas
accuratebillingsvcs@juno.com
Comments:
This is
an easy
make
ahead
meal
that is
not only
very
satisfying
but
healthy.
2lbs.
Ground
Turkey
1 can of
Turkey
Chili
2pkgs.
of Taco
Seasoning
1/2tsp.
of Chili
Powder
(for
those
who want
a little
kick)
1 14
1/2oz.
can of
Tomatoes
Sauce
1 can of
Mexi-corn
Tortillas
(Corn or
Flour)
Cheese
Lettuce
Salsa
Start by
cooking
the
ground
turkey
and
drain
when
done.
Add taco
seasoning
(see
package
directions),
chili
powder,
can of
chili,
tomato
sauce
and
mexi-corn.
Cook
until
bubbly
hot.
Serve on
tortillas
and add
you
favorite
toppings.
This is
excellent
to make
ahead
and
store in
a
zip-lock
bag.
Submitted
by:
Robert
McKeown
rmck1@eircom.net
(061)
419282
Comments:
Ingredients:
dough:2
cups
self-raising
flour
1-2
knobs of
butter
some
water
tomatoes
puree
ham
cheese
other
toppings
tinfoil
Mix the
flour
with the
butter,
add
enough
water to
make a
dough.
Pat this
dough
into a
base and
put the
tinfoil
on some
ashes.
Cook the
bases on
the
tinfoil
and add
the
toppings
of your
choice.
Wrap in
the
tinfoil
and
place
back on
the
ashes.
The
bases
can be
baked at
home in
advance
and try
experimenting
with
herbs in
the
tomatoes
puree.
 |
Chill Mac |
Submitted
by:
ken
Jones
wierdbuzz@webtv.net
Comments:
1
can
chili
with
beans,
1
package
Kraft
macaroni
and
cheese
,
onion,
bell
pepper,
garlic,
stewed
tomatoes
 |
Hobo Dinner |
Submitted
by:
Debra
Woodard
UserEmail:
diemake1@msn.com
Comments:
Take
a
sheet
of
heavy
duty
foil
and
put
chopped
veggies
in
the
bottom
add
butter
on
top
and
season.
I
like
garlic
and
lemon
pepper
with
a
dash
of
salt.
You
may
use
what
you
like
best.
Then
add
your
meat
to
the
top
of
the
veggies
you
can
use
any
meat
you
like.
I
have
used
hamburger
(this
tends
to
get
messy
if
there
is
allot
of
grease
so I
don't
use
it
if
it
is
in a
camp
fire)
and
roast
beef
or
pork,
also
chicken
works
well.
make
sure
pieces
are
bite
size
that
way
they
cook
through.
Then
bring
the
foil
up
and
make
a
pocket
this
is
when
you
add
the
juice.
Once
again
time
to
use
your
culinary
skills.
Wine,
water
with
bullion
cube
or
tomatoes
juice.
Depends
on
the
flavor
you
are
going
for.
Put
on
grill
or
in a
campfire
doesn't
take
long
either
way
campfire
is
much
faster
so
be
careful
your
food
doesn't
burn.
Remove
and
enjoy
this
way
takes
care
of
the
pot
and
the
plate
just
throw
the
foil
away
when
your
done!
 |
Johnny Cakes |
Submitted
by:
Dave
scayf@hotmail.com
Comments:
cornbread
mix
white
gravy
mix
appropriate
liquid
for
each
mix
(water
and/or
milk)
one
jar
sliced
dried
beef
Prepare
each
mix
according
to
directions.
Fry
cornbread
patties,
about
3"
diameter,
on a
hot,
oiled
griddle.
Cut
dried
beef
up
and
put
in
gravy,
then
pour
over
cornbread
patties.
Better
when
made
from
scratch,
and
not
bad
for
Yankee
vittles.
 |
Camping pack |
Submitted
by:
Bill
TazRunMnD@aol.com
Comments:
Need:
foil,
potatoes,
any
vegetable
you
like
use
pieces
of
foil
approx.
12'X12'
cut
raw
unpeeled
potatoes
in
slices,
cut
all
veggies
into
chunks
we
use
mushrooms,
green
peppers,
onions,
corn.
Place
all
pieces
on
foil
and
fold
up
tightly
and
place
in/on
fire
for
about
30
min.
(use
a
oven
mitt)
remove
camping
pack
from
fire
open
and
eat
makes
a
delicious
meal
 |
Grilled Applesauce Sandwiches |
Submitted
by:
Melanie
Tucker
mikemel@idirect.com
Comments:
2
slices
of
bread
applesauce
(regular
or
flavored
whichever
you
prefer)
margarine
butter
each
slice
of
bread
(butter
is
on
the
outside,
as
in
grilled
cheese)
generous
helping
of
applesauce
on
the
inside
Grill
on
frying
pan
as
you
would
for
grilled
cheese.
(or
as
we
do,
use
an
outdoor
oven:
tuna
can
with
rolled
cardboard,
wax
and
wick
inside.
Larger
tin
with
air
holes
punched
around
the
sides
with
can
opener.
Light
the
buddy
burner
(tuna
can)
and
put
the
larger
tin
on
top.
Grill
your
sandwich
on
the
top
of
the
large
can)
 |
Venison Speediest |
Submitted
by:
A.
Ross
ar18@cornell.edu
Comments:
1 lb
venison
(chuck
or
loin)
Cut
into
2"
chunks
2
tbs
olive
oil
3/4
soy
sauce
2
cloves
garlic,
crushed
1
Tbs
Lemon
Pepper
seasoning
Combine
olive
oil,
soy
sauce,
garlic,
and
lemon
pepper.
Add
venison,
coating
well.
Marinate
at
least
two
hours,
or
up
to
two
days
before
threading
on
skewers
(can
add
veggies
at
this
point),
and
grilling
over
medium
coals.
Best
when
cooked
to
medium-well.
Serves
4.
 |
Ron's Campfire Chili #1 |
Submitted
by:
Ron
B.
User
Email:
ronbou@aol.com
Comments:
There
are
a
million
variations
of
this
recipe
and
this
is
just
one
of
them.
Feel
free
to
experiment
and
make
it
your
own.
I
make
this
one
on a
wood
fire
while
camping
and
it
serves
2
healthy
appetites
or
three
normal
ones.
This
works
fine
with
a 3
qt
cast
iron
Dutch
oven,
but
I
like
to
use
the
5 qt
because
if
someone
else
shows
up
hungry
you
can
easily
add
whatever
you
have
in
camp
to
stretch
it
out.
This
recipe
is
tangy
but
not
hot.
Adjust
to
your
taste.
1 LB
Hamburg
- I
use
the
leanest
I
can
find,
but
whatever
you
prefer
is
best.
1
large
onion
-
Vidalia
are
nice
but
too
mild.
I
prefer
a
pungent
yellow
or
white
onion.
Slice,
chop,
dice
or
however
you
prefer
them.
1
large
RIPE
tomato
-
cut
up
into
2 or
3
inch
pieces.
1 16
oz
can
black
beans
1 16
oz
can
red
kidney
beans
1
Red
bell
pepper
-
you
can
use
any
color
you
would
like
but
the
red
adds
a
sweetness
that
compliments
the
hot
stuff.
three
shakes
crushed
red
pepper
3
splashes
jalapeno
sauce
garlic
to
taste
- I
usually
use
a
powder
when
camping
but
fresh
chopped
up
fine
is
excellent.
Warm
the
Dutch
oven
on a
grate
over
a
hot
fire
(more
coals
than
flame).
Pour
just
enough
of
your
favorite
oil
to
coat
the
bottom
of
the
pot.
Sauté
the
onions,
tomato
and
bell
pepper,
stirring
as
needed
until
they
start
to
soften.
Add
the
Hamburg
and
mix
well,
cover
and
allow
the
Hamburg
to
brown..
Add
both
cans
of
beans.
the
jalapeno
sauce,
the
garlic
and
the
crushed
red
pepper,
mix
well
and
cover
again.
Stirring
frequently
allows
you
to
monitor
the
texture.
If
the
fire
is
too
hot
the
chili
may
thicken
too
much.
Add
a
little
water
if
needed
but
be
careful
not
to
make
it
too
watery.
 |
Dutch Oven Chicken |
Submitted
by:
Sherri
Huffman
User
Email:
GSB735@aol.com
Comments:
Dutch
Oven
Chickens
Dredge
2
whole
med-sized
chickens
in
seasoned
flour
(flour,
salt,
pepper,
and
any
seasoning
salt)
Brown
all
sides
in
large
Dutch
oven
using
3
tbsp.
oil
and
3
tbsp.
butter.
Remove
birds.
Add
1
lg.
chopped
onion,
1/2
chopped
red
pepper,
1/2
chopped
green
pepper.
Stir
in
the
hot
oil
till
tender.
Replace
birds
in
pot
and
cover
with
1
cup
chicken
broth,
1
beer,
2
bay
leaves
2
tbsp
apple
cider
vinegar.
Dutch
Oven
cook
about
1&1/2
hrs.
I
use
20
coals
on
the
bottom
and
about
20
on
the
lid.
Always
very
tender
and
delicious
 |
Goulash |
Submitted
by:
Jill
Williams
User
Email:
jwilliams@cp-tel.net
Comments:
1 or
2
lbs.
of
ground
beef
or
turkey
1
whole
onion,
chunky
cut
1 or
2
squash,
chunky
cut
optional-1
bag
of
frozen
broccoli
Sauté
vegetables
in
oil
or
butter
until
tender.
Set
aside.
Brown
meat
and
season
to
taste.
Add
veggies
and
eat.
Great
meal
in a
skillet,
and
wonderful
tasting
cooked
outside!
Enjoy!
Recipe
by
Jill
Williams
 |
FISH FRY |
Submitted
by:
Mark
F.
Boisvert
marlorchr82@yahoo.com
Comments:
(1)Your
favorite
type
of
pan
fry
fish.(2)Greesy
potato
chips,
BBQ
flavor,
sour
cream
&
onion,
or
any
other
taste
to
compliment
your
fish.
CANADIAN
HOSTESS
CHIPS
ARE
BEST.(
3)
Fry
Pan.
Smash
chips
into
small
crumbs,
moisten
fish
filet
in
water,
roll
filet
in
the
chip
crumbs.
DO
NOT
add
butter
or
grease
to
fry
pan.
Over
medium
to
high
heat
cook
until
fish
flakes
or
starts
to
fall
apart,
about
10
to
20
minutes
depending
on
size
of
fillet
and
heat
tempter.
 |
Hobo Dinner |
Submitted
by:
Joshua
Thomason
joshua1192@aol.com
Comments:
Ingredients
aluminum
foil
then
add
meat
steak,
hamburger,
hotdog
which
ever
you
prefer
next
add
vegetables
carrots,
broccoli
,whichever
you
prefer
then
add
any
seasoning
you
like
then
put
it
on
the
open
fire
for
about
15
minutes
then
you
have
a
great
meal
 |
Cubed steak in mushroom sauce |
Submitted
by:
Seth
Goalieman29@yahoo.com
5
cubed
steaks
family
sized
can
of
cream
of
mushroom
soup
1/2
cup
water
Fry
the
cubed
steaks
in a
frying
pan
or
wok.
( I
use
my
cheap
Coleman
one
burner
stove).
remove
cubed
steak
and
set
them
on
several
layers
of
paper
towel
to
drain
the
grease.
wipe
out
the
pan
and
put
the
steaks
back
in
the
pan
with
the
cream
of
mushroom
soup
and
the
1/2
cup
of
water.
Stir
the
soup
in
with
the
water
and
cover.
Let
simmer
for
at
least
10
minutes
with
a
low
flame.
(the
meat
becomes
more
tender
if
you
simmer
for
longer)
Serve
over
rice
or
egg
noodles.
 |
MARINATED CHICKEN |
STEVE
(WOODY)DOTY
w00dy@charter-il.com
Comments:
USE
GRILL
MATES
HERB
SEASONING
IT
USES
3
TBS.
OF
VEGETABLE
OIL
1
TPS.
OF
VINEGAR
AND
3/4
CUP
OF
WATER
MARINATE
OVERNIGHT
AND
GRILL
THIS
IS A
REALLY
GOOD
RECIPE
ONCE
YOU'VE
TRIED
IT
YOU
WILL
WANT
TO
SEND
ME
N XX
LARGE
T-SHIRT
THANK
YOU,
WOODY
 |
Whole turkey on the Open fire! |
Carlene
carlyp@star.net
Comments:
Ingredients:
1
whole
turkey
(any
size,
I
usually
do
about
a 10
lb
bird)
Heavy
duty
aluminum
foil
2
cloves
garlic
1/2
cup
soy
sauce
1/4
cup
honey
salt
and
pepper
butter
Clean
out
bird
thoroughly,
remove
organ
meat
and
neck
from
inside
cavity,
wash
and
set
aside.
Roll
out
aluminum
foil
long
enough
to
close
around
bird
with
a
few
extra
inches
Roll
out
2 tp
3
sheets
the
same
length
and
seam
together,
side
by
side
(not
lengthwise)
Place
turkey
on
foil
and
curl
up
edges
of
foil.
Salt
and
pepper
inside
cavity
Cut
small
slits
in
skin
of
bird
and
place
small
amounts
of
butter
under
skin
in
multiple
places
Pour
soy
sauce
and
honey
over
bird
add
garlic,
organ
meats
and
neck
to
tinfoil
package
Close
up
and
seal
all
sides
(leave
top
loose
so
you
can
open
and
baste.
Place
on
hot,
low
campfire
grill.
Baste
occasionally,
every
hour
or
so
until
done.
Test
for
doneness
(varies
due
to
bird
size
and
heat)
It
will
never
dry
out
so I
just
keep
it
on
for
hours,
turkey
falls
off
the
bone!
To
test
if
done
...
slice
into
turkey
to
the
breastbone,
as
long
as
it's
not
pink,
it's
done.
ENJOY
 |
Chewonki Chili |
Submitted
by:
Katherine
brown
miboton@netscape.net
Comments:
This
recipe
came
about
by
accident
when
my
husband
cooked
what
he
thought
I
had
planned!
We
make
it
every
time
we
camp.
1
pound
ground
beef
1/3
cup
diced
onions
2
cloves
minced
garlic
2
teaspoons
chili
powder
1
teaspoon
cumin
2
Tablespoons
Salsa
1
can
red
kidney
beans
1
can
refried
beans
Cook
ground
beef,
add
onions,
garlic,
then
spices.
Cook
until
onion
is
clear.
Add
remaining
ingredients.
Heat
thoroughly
and
serve
with
corn
chips
and
salad.
 |
Teriyaki Beef Strips |
Submitted
by:
Suzy
Harrelson
s_harrelson@yahoo.com
Comments:
London
broil
-
sliced
in
thin
strips
like
you're
making
jerky
(your
butcher
will
do
this
for
you),
1
bottle
teriyaki
sauce
Marinate
your
beef
strips
in
the
teriyaki
sauce
for
at
least
1
hour
or
up
to
24
hours
in a
large
Ziploc
bag.
When
you
are
ready
to
eat
fire
up
the
grill
and
let
those
strips
cook
until
they
are
done
-
about
5-10
minutes
or
so.
Use
a
grill
basket
or
thread
your
meat
on
bamboo
skewers
before
you
marinade
them.
The
kids
love
these
as
do
the
adults.
 |
Shish Kabobs |
Submitted by: Eileen Armagost
falcon@velocity.net
Comments:
We like to take any ingredients for bobs [shrimp, ham, hotdogs,
pineapple, onions, peppers, anything that will stay on the stick.
Put all the ingredients in a zip lock bag with any kind of marinade
salad dressing, bbq sauce, pineapple juice, whatever you like, and
allow to sit for hours or overnight. Then everyone fixes their own
kabob from the bag with the ingredients that they like and cook their
own. Makes no dishes and no mess. Mom loves this one!
 |
Spanish Rice |
Submitted
by:
Nathalie
Beland
aresbeland@videotron.qc.ca
Comments:
What
you
will
need
for
2 to
4
people:
2
large
cans
of
chopped
tomatoes
rice
(enough
for
everybody)
1
large
lignin
1 lb
of
hamburger
steak
salt
and
pepper
NOTE:
This
recipe
is
better
when
cooked
on a
campfire.
(Not
the
same
taste
on a
bbq
or a
stove)
Chop
the
onion
and
put
in a
large
casserole
with
butter
or
oil
over
a
nice
campfire.
Once
the
onions
are
half
way
cooked,
add
the
hamburger
steak
and
cook
until
still
a
little
pink.
Add
the
cans
of
tomatoes
with
one
can
of
water
and
bring
to
boil.
Add
the
rice,
salt
and
pepper
and
let
simmer
until
rice
is
cooked.
Stir
often
so
that
the
food
doesn't
stick.
This
recipe
is
very
easy
and
really
good!
Try
it!
 |
Mountain Man Sandwich |
Submitted
by:
Donna
Daytona
Dragon7726@aol.com
Comments:
1
large
London
Broil
1/2
cup
butter
2
TBS
Chives
Grill
London
broil
till
done
as
you
like
it.
When
the
meat
is
almost
done,
melt
butter
in
pot.
Slice
meat
real
thin
and
put
on
rolls
or
bread.
add
a
little
butter
and
chives.
serves
6-8
adults.
 |
Ham Hobo Dinner |
Submitted
by:
Theresa
Neff
neffs@voyageronline.com
Comments:
Per
person
you
need
the
following:
1
slice
ham
2 -
4
pineapple
rings
1 -2
tbls
brown
sugar
1-2
tbls
butter
(margarine)
Aluminum
Foil
1.
Cut
the
foil
into
a
good
size
square.
Maybe
10 -
12
inches.
2.
In
the
center
spread
a
little
bit
of
the
butter
3.
Place
2 of
the
pineapple
rings
on
the
foil
and
then
cover
with
some
of
the
brown
sugar.
4.
Cover
with
the
ham
5.
Repeat
steps
3 -
2 if
desired.
Fold
over
the
foil
securely
and
place
on
the
coals
for
heating.
This
doesn't
have
to
cook
very
long
maybe
10 -
15
minutes.
The
main
concern
is
getting
the
ham
hot.
On
the
side
serve
a
baked
sweet
potato
or
yam
if
desired.
You
may
also
half
the
pineapple
rings
or
brown
sugar.
Experiment
until
you
get
the
taste
just
right.
To
fancy
up,
place
a
marchino
cherry
in
the
middle
of
the
ring
after
you
uncover
it.
Enjoy!
 |
Taquitos |
Submitted
by:
Theresa
Neff
neffs@voyageronline.com
Comments:
Brown
sausage
in a
skillet.
Add
whipped
eggs
and
cook
until
the
eggs
are
done.
(If
you
want
you
can
put
small
cut
up
potatoes
and
cook
with
the
sausage
until
soft,
then
add
the
egg
mixture.
Place
the
sausage/egg
mixture
in a
tortilla
and
roll
up.
Eat!!
At
this
point
you
can
add
other
items
such
as
salsa,
favorite
cheese,
salt
&
pepper.
The
amount
of
sausage
will
depend
on
how
many
people
you
are
feeding.
The
eggs
I
recommend
two
a
piece.
The
rest
of
the
items
are
as
desired.
I
have
fed
many
a
Boy
Scout
with
this
breakfast.
They
like
it
because
it
is
one
pan
to
clean
up.
They
eat
it
in
their
hands
(dirty
or
not)
and
no
plates
to
clean.
When
I
prepare
this
at
home
I
warm
the
tortilla
on a
low
heated
griddle.
It
is a
very
filling
and
long
lasting
breakfast.
 |
Pizza Tonkas |
Submitted
by
Joe
&
Melissa
Brandell
A
twist
on
the
traditional
Pie
Tonkas.......
Butter
one
side
of
two
slices
of
bread.
Place
bread
slices,
butter
side
down,
on
tonka
toaster.
On
one
slice
of
bread
place
the
following;
pizza
sauce
(approx.
2
Tbs.),
your
choice
of
meats
(ham,
bacon,
pepperoni,
etc.),
mushrooms,
pineapple,
mozzarella
cheese.
Whatever
you
like
on
your
pizzas!
Close
toaster
and
clip.
Place
in
campfire
until
golden
brown.
Remember
to
turn
occasionally.
Enjoy!!
 |
Hobo Dinners |
Submitted
by
Joe
&
Melissa
Brandell
Grocery
List:
Potatoes,
Carrots,
Onion,
Hamburger,
Heavy
Duty
Aluminum
Foil,
Butter
Hint:
If
making
several
at
one
time,
an
"assembly
line"
with
a
couple
extra
hands
make
creating
these
dinners
faster.
Peel
&
slice
(1/4"
thick)
the
potatoes,
carrots
and
onions.
Put
each
in
their
own
pot
or
bowl
and
set
aside.
In
the
potatoes
add
cream
of
tartar
and
water
until
covered,
stir
until
dissolved.
This
will
keep
them
from
turning
brown.
Make
patties
with
the
hamburger
and
set
aside.
Tear
24
inch
long
aluminum
foil
strips.
The
number
of
strips
depends
on
the
number
of
dinners
you
are
making.
On
each
strip
place;
a
hamburger
patty,
a
handful
of
potatoes
&
carrots,
and
several
onion
rings.
On
top
of
this
put
2 or
3
tbs.
butter,
salt
and
pepper.
With
the
aluminum
foil
laying
length
wise
in
front
of
you,
pull
up
the
long
sides
of
the
strip
and
roll
down
until
snug.
Roll
both
ends
until
also
snug
against
the
food.
Lay
prepared
dinners
on
grill
over
campfire.
Turn
occasionally
and
cook
until
done.
When
done
unwrap
and
enjoy.
You
may
eat
right
out
of
the
aluminum,
if
you
choose
to
do
this,
you
may
wish
to
put
down
some
"newspaper
place
mats"
to
make
clean
up a
snap.
Any
extra
veggies?
Just
wrap
them
like
above
and
cook
without
the
meat!
 |
Grilled Shrimp |
Submitted
by:
Christi
McClure
Email:
christimcclure@hotmail.com
Comments:
1 lb
large
shrimp
bacon
slices
cut
in
1/2
pepper
jack
cheese
Wash,
shell,
and
Devin
shrimp.
Slit
the
back
of
each
shrimp.
Place
a
small
slice
of
cheese
in
the
slit
and
wrap
with
a
piece
of
bacon.
Use
a
toothpick
to
hold
together.
Cook
on
the
grill
until
bacon
is
slightly
crisp.
This
is
delicious
and
easy.
 |
Grilled Meatloaf |
Submitted
by:
Becky
User
Email:
MSPIG1000@AOL.COM
Ingredients
- 1
Meatloaf
Recipe
4 -
6
onions,
depending
on
size,
hollowed
Hollow
out
the
middle
of
the
onions.
Mix
your
favorite
meatloaf
recipe
using
the
LEANEST
beef.
Stuff
the
onions
with
as
much
hamburger
mixture
that
will
fit.
Place
onion
in
middle
of
square
piece
of
foil.
P
pull
sides
of
foil
to
top
and
twist.
Bake
on
BBQ
grill
until
beef
is
no
longer
pink.
Usually
45
minutes
or
so,
depending
on
size
of
onion.
You
can
mix,
stuff
and
freeze
at
home.
Pop
into
cooler,
and
these
will
be
ready
to
cook
that
night!
 |
Campfire Potatoes |
Submitted
by: Misty
Beaty
Email:
hckleberi@aol.com
Comments:
You can
adjust the
recipe to
accommodate
the amount
of people
you have.
This recipe
will feed
6-10 people.
10 lbs
potatoes
(peeled and
cubed)
1 package
smoked
sausage
(sliced,
bite size)
2 cans
Campbell's
Cheddar
Cheese soup
2 cans
Campbell's
Broccoli/Cheese
soup
small
package of
baby carrots
2 bell
peppers
chopped
1 onion
(chopped)
salt and
pepper to
taste
Mix all
ingredients
together and
wrap in foil
(should
about 2-3
layers) and
roll the
ends up to
close foil.
We usually
make 2 foils
rolls. Put
foil roll
over
campfire for
about 2
hours,
turning
frequently
(until
potatoes
seem tender)
Slice foil
roll down
the middle
with a
knife, open
roll and
ENJOY.
 |
Steak
Dinner
|
Submitted
by:
Kimberly
Maynard
Email:
kmaynard@chhi.org
Comments:
Steak or
Steak
tips
(Enough
for one
serving)
covered
with
your
favorite
seasoning
1 small
onion
1 Potato
cut into
pieces
Handful
of
carrots
Steak
Sauce
Place
all
ingredients
in heavy
duty
foil or
foil
bags and
top with
steak
sauce.
Close
foil and
place in
hot fire
on
coals.
Turn
every
five
minutes
to help
cook
evenly.
Cook for
20-30
minutes
until
meat is
cooked
to your
liking.
Helpful
Hint:
Use
Heavy
duty
foil
bags
(like
Reynolds
foil
bags) so
you can
rotate
the top
and
bottom
on the
coals.
When you
use
regular
foil it
is
harder
to turn
upside
down.
 |
BBQ
Chicken
Tacos
Ingredients |
3
tlbsp.
Mayonnaise
2
cups
cubed
cooked
chicken
or
turkey
3/4
cups
Birch
Hill
Country
Foods
Hickory,
Mesquite,
Creole,
Habanero,
Cajun or
Honey
BBQ
Sauce
2
cups
shredded
cabbage
10
taco
shells
grated
cheese
Directions:
Preheat
over to
350F. In
a medium
bowl,
mix
together
mayonnaise
and
cabbage.
In a
medium
saucepan,
heat
barbecue
sauce.
Add
chicken
or
turkey
and cook
until
thoroughly
heated.
Bake
taco
shells
on a
cookie
sheet
for 4
minutes
or until
warm and
crisp.
Fill
each
taco
with
chicken
mixture,
barbecue
sauce,
and
cabbage
salad.
Garnish
with
grated
cheese.
Makes 10
tacos.
From Sybil Jones of Lewisville, Texas
 |
Pork
Tenderloin
With
Apples
|
Submitted
by:
Barbara
(BO)
Carnley
Email:
per500@fbtc.net
Comments:
Ingred:
3 slices
of bacon
1 pork
tenderloin
approx.
1-1/2
lbs.
3 tart
apples (
ex.)
granny
smith or
Jonathan
course
ground
black
pepper
1/2 C.
apple
cider
vinegar
1/2 C.
water
1/4 C.
sugar
In a
large
frying
pan, fry
the
bacon
and set
aside.
While
bacon is
cooking
remove
all the
silver
and fat
from the
tenderloin.
Sprinkle
lightly
with the
pepper.
Brown
the
tenderloin
in the
same pan
with the
bacon
grease,
on all
sides,
cook on
low for
approx.
25-30
minutes.
Remove
from pan
and keep
warm
under
foil.
Mix the
vinegar,
water
and
sugar
and set
aside.
Slice
the
apples
and
place in
the same
pan
along
with the
vinegar
mixture.
Cook
uncovered
until
apples
are
tender .
Slice
tenderloin
into
medallions
and pour
apples
over the
pork. I
serve it
with a
salad
 |
Great
No
Fuss
Brisket |
(Being a
weekend
camper,
this
works
great,
just
prepare
before
you
leave,
wrap
well in
foil and
secure
in a
seal
able
plastic
bag, and
throw it
in the
cooler,
when
your
ready to
cook,
just
remove
the
plastic
bag, and
cook on
the
grill!!)
1
brisket
1/2 t
cayenne
pepper
1/2 t
salt
1/2 t
black
pepper
Directions:
mix and
rub well
on the
brisket.
Squeeze
on some
mustard,
top with
sliced
onions
and
about 4
cloves
of
garlic,
wrap
well.
When
ready to
cook,
make
sure you
have
allot of
coals,
(or
wood)
and slow
cook for
about
4-6 hrs
depending
on the
size (
30
minutes
per
pound is
a good
guide)
then
slice,
and I
serve
with
flour
tortillas
and
salsa.
Quick
clean up
too!!!
 |
Grilled
Deer
Tips |
Submitted
by
Barbara
A.
Mitchell
bam@netdoor.com
Comments:
Cut deer
meat
into 1-2
inch
squares.
Wrap
each
square
with a
slice of
bacon
and
secure
the
bacon
with
toothpicks.
Put into
a bowl
of "Dale
Sauce"
to soak
at least
4-5
hours.
("Dale
Sauce
can be
purchased
at your
local
grocery
market)
Remove
the deer
tips
from the
sauce
and
place on
an open
grill
and cook
to
preferred
doneness.
Deer
meat can
also be
replaced
with
your
favorite
meat.
 |
Potato
Package |
Submitted
by: Dina
dinapolkinghorne@hotmail.com
Comments:
This is
easy to
make
ahead of
time -
just
heat up
over a
campfire
and
serve.
Pre-cook
some
potato's
in the
microwave
-they
should
be
somewhat
soft,
but not
so soft
that
they
fall
apart.
Slice
potato's
and
place on
large
sheet of
heavy
duty
foil.
Add some
grated
cheese,
seasoning,
polish
sausage
or
anything
you like
- green
onions,
garlic,
whatever.
You also
need to
add some
cut up
butter
or
drizzle
with
olive
oil.
Close
over the
foil and
then
wrap the
entire
package
again in
HEAVY
DUTY
foil.
You can,
if you
like,
wrap a
third
time to
be
really
sure
nothing
burns.
Place on
grill
and cook
long
enough
to make
everything
good and
hot.
 |
Hamburger
less
Hamburger
Helper |
Submitted
by:
Carolyn
Castellan
ktcamps@earthlink.net
Comments:
A box of
hamburger
helper
Can of
beans
(any
type)
Prepare
as
directed,
except
subsume
Beans
for
meat.
This
makes a
nutritious
low fat
meal
while
camping.
You
don't
have to
worry
about
meat
spoiling,
and it
is a one
pot
meal! My
kids
love it!
 |
Deer
Rollups |
Submitted
by
Sherry
wildcow@bellsouth.net
Comments:
Cut deer
meat up
into
thin
square
pieces.
(about
2x3
inch)
Season
meat
good
with
Tony
Chachere's
Creole
Seasoning.
Place
fresh
slice of
jalapeno
pepper
and
cream
cheese
on deer
meat.
Rollup
deer
meat.
Wrap
bacon
around
the
deer.
Secure
with
toothpick.
Place
meat in
container,
Cover
meat
with
Italian
dressing.
Put lid
on
container
and
place in
refrigerator
overnight.
Place on
grill
until
meat is
done.
About 45
to 60
minutes
on a
slow
grill.
 |
Hobo
Burgers |
Submitted
by
Barbara
W.
JBEMA630@AOL.COM
Comments:
The
amount
of
ingredients
used
depends
on how
many
campers
you are
cooking
for.
INGREDIENTS
Head of
cabbage
Hamburger
patties
Cut-up
potatoes
Baby
carrots
Onions
Whatever
other
ingredients
you
would
like to
add
Season
to your
own
tastes
Also
need
aluminum
foil
Start
with
large
squares
of
aluminum
foil.
Size
depends
on how
many
ingredients
each
camper
wants in
his/her
Hobo
burger.
Line the
center
of the
foil
with
some
cabbage
leaves.
On top
of
cabbage
leaves,
add
hamburger
patty,
potatoes,
carrots,
onions,
etc.,
seasoning
to
individual
tastes.
On top
of all
this,
lay a
few more
cabbage
leaves
(the
cabbage
leaves
prevent
the
ingredients
from
burning
in the
foil).
Seal
foil
around
all and
place
directly
in
coals,
cooking
for
10-15
minutes
per
side.
When
done,
the
cooked
cabbage
can also
be eaten
along
with all
the rest
of the
goodies!
 |
Chicken
Enchiladas
|
Ingredients:
2-4
chicken
breasts-cooked-diced,
set
aside
2 cans
cream of
chicken
soup
1 can
diced
green
chilies
1/2 teas
salt
3/4 pint
sour
cream
filling
2 cups
cheddar
cheese-grated
1/2 cup
chopped
green
onions
mix
together,
set
aside
2 dozen
tortillas
Directions:
Combine
and heat
till
mixed
well,
cool
slightly.
Dip
shell in
hot oil
,
microwave,
or in
oven.
Take
tortilla
and
place 1
Tbls
cheese
mix, 1
Tbls
chicken,
and 1
Tbls
sauce
roll and
place in
baking
dish,
pour
remaining
sauce on
top.
cook at
350 for
20-30
min or
until
sauce is
bubbly.
cover
with
foil
last 15
min
serve
with
extra
sour
cream.
Earl &
Barbara
Macomber
 |
Mexican
Breakfast
Burritos |
Directions:
Cook
about
1/4 of
chorrizio
(Mexican
sausage)
per
person
Add 2
eggs
(stirred
with
milk -
as for
scrambled
eggs).
Cook
until
eggs are
softly
done Put
in flour
tortilla,
top with
salsa,
sour
cream,
guacamole
and/or
cheese
as you
like. (I
make my
tortillas
fresh,
but
store
bought
works
fine).
ENJOY!
 |
Napoleon
Burgers |
Ingredients
1 can
tomato
sauce
1 can
mushrooms
pinch
garlic
pinch
salt and
pepper
pinch
sugar
Directions:
Add
together
and
warm.
Mix 1/3
of sauce
with
hamburger
and make
into
patties.
Broil
patties
till
done,
top with
1 slice
mozzarella
cheese
and 1
slice
onion.
Broil
till
cheese
is
melted.
Place on
onion
roll,
top with
additional
tomato
mixture
and
serve.
 |
Gold
Miner's
Packs |
Contributed
by -
Diana
Short
dianashort@hotmail.com
Ingredients:
1
package
of
polish
sausage
cut into
4 links
1 small
bag of
hash
brown
potatoes
1 small
onion
4 tspns
of
cooking
oil or
butter
salt and
pepper
4 pieces
of
aluminum
foil
Directions:
Place 1
polish
sausage
link,
1/4 of
the hash
browns,
1/4 of
the
onion,
and 1
tspn of
cooking
oil or
butter
in a
piece of
foil.
Fold it
over and
seal it
and
place it
either
on the
grill or
in the
hot
coals
along
the edge
of your
campfire
for
about 20
to 30
minutes.
When it
is done,
salt and
pepper
to
taste.
Easy to
fix and
clean up
is a
breeze
 |
Chicken
In a
Can |
Contributed
by -
Kevin &
Tiffni
Woodward
KTwood0316F@aol.com
1
Whole
Chicken,
seasoned
however
you like
1
Large
Can,
such as
a large
coffee
can
15
Charcoal
Briquettes
Punch
holes
around
the can
1" from
the
bottom
(approx.
1"
apart).
Next,
place
the
charcoal
in the
can and
light.
Allow
the
charcoal
to ash
over,
then
place
the
chicken
(completely
wrapped
in foil
and
seasoned)
in the
can with
legs
up.
It's
okay if
the legs
stick
out a
little.
Let cook
for 3
hours no
turning
or
tending
to is
necessary).
After
cooking,
unwrap
the
chicken
and it
will
fall off
the
bone.
Good
eatin'.
 |
Cassolet |
Contributed
by -
Joan
Zahnle
zahnle@saraleebake.com
1 lb.
Polish
Sausage
1 lb.
Andouille
Sausage
1 lb.
Italian
Sausage
3
Chicken
Legs
3
Chicken
Thighs
1 lb.
Lean
Pork
Roast
2 Leeks
1 Onion
6 Cloves
Garlic
1 can
each:
Pinto
Beans,
Butter
Beans,
Great
Northern
Beans,
drained
1 can
Chicken
Broth
2 cans
Chopped
Tomatoes
with
Garlic
Slice
sausage
into 1/2
inch
pieces.
In Dutch
oven,
brown,
remove
to
plate.
Brown
Chicken
and
Pork,
add to
plate.
Sauté
leeks,
onion
and
garlic
in same
skillet,
when
softened
add
tomatoes,
beans
and
meat.
Cook in
250
degree
oven for
2-3
hours.
Cool.
Divide
into
heavy
duty zip
lock
bags.
Freeze
To
serve:
Thaw and
empty
into pot
and heat
over
campfire
for 30
minutes
or until
hot.
 |
Camping
-
Meat
Loaf
1.50 lb Ground beef
0.75 c Quick oats
1.00 Eggs
0.25 ts Dry mustard
0.25 c Bell pepper
1.00 pk Onion soup mix
0.75 ts Salt
0.13 ts Marjoram
Mix all ingredients and put in casserole pan. Place in Dutch oven.
Bake 1 hour, covered.
|
 |
Burgers
in
Foil
1.00 .to 1 1/2 lb ground beef
4.00 16-inch squares aluminum
. foil
4.00 Carrots; sliced
1.00 cn Potatoes; 16oz, sliced
2.00 sm Green bell peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Salt & pepper to taste
Separate meat into 4 portions. Place each in the center of a square
of foil. Top with equal portions of chopped carrots, potatoes and
peppers. Season with dehydrated onions, Worcestershire sauce, salt
and pepper to taste. Seal foil, checking for leaks. Place on hot
coals for 10 to 15 minutes per side.
Makes 4 servings.
|
 |
Camp
Hash
Yield: 6 Servings
4.00 c Shredded Dried Hash Brown
Potatoes (Get At Costco)
2.00 pk Onion Soup Mix
1.50 lb Ground Meat Or Sausage
Assorted Seasonings To
Taste
1.00 lg Pot With A Lid
1.00 lg Spoon
6.00 c Water
Brown the meat in the bottom of the pan. Break up the meat as it
cooks assuring that all the pink (raw) meat is cooked. Add the water
and soup mix stirring to mix. Heat to boiling and simmer a few
minutes. Add the dry potatoes and stir to mix. Cover the pot and
move to the edge of the fire for about 10 minutes to allow the
potatoes to swell up with the water. Move the pot back on the heat and
stir while cooking the potatoes. cook about 5-10 minutes. Serve hot.
Seasonings may be added with the potatoes to the cooks taste. Hot
peppers, chili powder, basil, Italian seasonings are good. The meat
may be hamburger, sausage, Italian sausage, etc. Different meats do
provide a different flavor. This hash can be either a evening or
breakfast meal.
Note that a package of Golden Grill Hash Brown dried potatoes
provides for three recipes of Camp Hash.
|
|