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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 |
