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Coke Chicken

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.
 

  • Campfire Tacos ( feeds 4)

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.

 

  • Hamburger Surprise 


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.
 

  • Rock 'N' Roll Chicken


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.


 

  • Super Easy Pizza!
     

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.

 

  • Quesadilla's

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.
 

  • Chicken-Rice Tortilla

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!!!
 

  • HOBO CHILLI

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!!
 

  • Easy Camp Hamburger & Vegetable Foil

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!!
 

  • Beef Stew

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
 

  • Pork Chop Pockets

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.

 

  • TURKEY TACOS

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.
 

  • Campfire pizza

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.

 

bullet 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 
 

 

bullet 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!

 

bullet

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.


 

bullet

Camping pack

Submitted by:     Bill
TazRunMnD@aol.com

Comments:


Need: foil, potatoes, any vegetable you like