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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 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
 

 
bullet

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)
 

 
bullet

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.

 
bullet

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.
 

 
bullet

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

 

 
bullet 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
 

 
bullet 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.
 

 
bullet 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
 
bullet 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.
 

 
bullet 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

 

 
bullet 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

 

 
bullet 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. 
 

 
bullet 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.                                                          
 
bullet 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!
 
bullet 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!
 

 
bullet 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.
 

 
bullet 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!
 

 
bullet 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.
 

 
bullet 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!!

 

 
bullet 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!

 

 
bullet 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.


 

 
bullet 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!

 
bullet 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.
 

bullet 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.

 

 
bullet 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

 
bullet 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
 

 

 
bullet 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!!!
  

 
bullet

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.

 

 
bullet 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.

 

 
bullet 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!

 

 
bullet 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.
 

 

 
bullet 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!
 
bullet 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

 

 
bullet 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!

 

 
bullet 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.

 

 
bullet 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

 
bullet 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'.   

 

 
bullet 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.
     
 

 

 
bullet

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.
 

 
bullet

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.
 

 
bullet

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.