Camp Recipes
Here are some recipes you might like to try while exploring the outdoors. If you would like to contribute your favorite camping recipe, or make comments on these recipes, do so here. You will get full credit for your wilderness delight.

Many meals can be done by advance preparation and cooking at home to help make camp meals an adventure, not a chore...

For Other Recipes Try:

• My Recipe.com
• Byron's Dutch Oven Cooking Page

To purchase food items visit our vendors.

Outdoor Cooking Books

Turkey Pot Stickers

• 8 ounces lean ground turkey
• Fresh ginger, peeled and minced
• 1 bunch cilantro, chopped
• 4 scallions, chopped
• 2 to 5 tbsp. red chili pepper paste
• Soy sauce
• 2 tbsp. extra-virgin olive oil
• One package wonton wraps

Instructions:

At Home: Combine first 6 ingredients in a bowl. Season with soy sauce to taste. Place in a plastic container and freeze.
At Camp: Defrost turkey mixture, if necessary. Lay wonton wraps on a flat surface. Spoon 1 tbsp. of turkey mixture onto center of each wrap; pinch edges closed. Heat olive oil in a nonstick skillet. Place wontons in skillet and saute' until bottoms are golden brown. Add 3 tbsp. of water to skillet, cover and let wontons steam 2 to 3 minutes. Remove wontons from skillet. Serve with soy sauce. Yield: 24 pot stickers.

Contributed by: Devin Padgett, formerly of the Cooking School of Aspen.

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Cottage Cheese Spread

• 1 lb Large Curd Cottage Cheese
• 2 tbsp Caraway Seeds
• 2 tbsp Chives (finely chopped)
• 1 tsp Worcestershire Sauce (soy sauce may be substituted)
• Light Cream
• 1 Sliced Mini-Loaf Rye Bread (rye crackers work just as well)
• Stuffed Olive Slices (parsley sprigs may be substituted)
• Salt
• Black Pepper

This should be prepared at least 1 day ahead of time before serving for best results.

Mix the cottage cheese with just enough light cream to make a spreading consistency. Stir in salt, black pepper, caraway seeds, chives, and worcestershire sauce. Put into a container with a lid that seals real well. When ready to serve, spread evenly on a slice of rye bread and garnish with a slice of stuffed olive.

Contributed by Edward Sutton

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Healthy Tuna Treats

• 1 can Tuna (packed in water)
• 1/2 cup Grated Swiss Cheese
• 1 Tbsp Chopped Parsley
• 2 tsp Fresh Lemon Juice
• 1/2 cup Fat-Free Mayonnaise
• Whole Lettuce Leaves
• Toothpicks

Mix tuna, cheese, parsley, lemon juice, and fat-free mayonnaise together in a bowl & chill. Lay whole lettuce leaves out flat. Spoon tuna mixture onto the lettuce leaves and roll them up in a jellyroll fashion. Use the toothpicks to keep the treat rolled up. Serve immediately.

Contributed by Edward Sutton

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Herbed Tortilla Treats

• 8 oz. Cream Cheese (softened)
• 2 tbsp Butter (softened)
• 1 1/2 tbsp Chives (minced)
• 1/2 tsp Garlic Powder
• 1/2 tsp Dill Weed
• 1/8 tsp Thyme (dried)
• 5 - 6-inch Flour Tortillas
• Salt & Pepper To Taste
• Toothpicks

In a small mixing bowl, beat the cream cheese and butter together. Add seasonings and mix well. Spread the mix evenly on all 5 flour tortillas. Roll up tightly and wrap with plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4 inch slices. Insert 1 toothpick into each section. Makes approx. 2 1/2 dozen sections.

Contributed by Edward Sutton

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Chocolate Cherry Coffee

• 2 tbsp Coffee Grounds (Fresh or Canned)
• 16 oz. Cold Water
• 1 Milk Chocolate Candy Bar (Without Nuts)
• 4 - 6 Black Cherries (Make Sure The Seeds Are Removed If Present)

Over hot coals, bring the cold water to a boil. Add coffee grounds directly into the boiling water. Stir the coffee and water while it boils until you get your desired strength (I like strong coffee ... so I go for broke and boil it until a real dark brown to almost black). Once the desired coffee strength is reached, remove from the hot coals and add the milk chocolate candy bar. Stir until the candy bar has melted. Using spoon to hold back the coffee grounds, pour into 2 (8 oz) coffee mugs. Add equal number of cherries to each mug.

Variations:

1. You can also prepare the coffee in your favorite coffee maker. The end result will be equally as good (When camping, I try to rough it as much as possible, but that doesn't mean you have to)
2. Serve with whipped cream on top
3. Do you like iced coffee? Try this recipe served over ice instead of hot.

Contributed by: Edward Sutton

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Quiet Thoughts Punch

• 10 oz Pulp-Free Orange Juice
• 3 oz Pulp-Free Pineapple Juice
• 3 oz Pulp-Free Pear Juice
• 1 oz Pulp-Free Cherry Juice
• 1/2 slice Orange
• Ice Cubes
• Straw
• 2 Chilled Glasses

If you have a blender or juicer, then this drink could be made up ahead of time at home before going camping. You can also use canned, frozen, or bottled juices as well.

Mix all of the juices together in one of the chilled glasses without any ice. Put ice cubes in the other glass and pour the juice mix over them. Garnish with the 1/2 orange slice and straw.

All that's left to do is find some nice quiet shade under a tree and have some quiet thoughts...

Contributed by: Edward Sutton

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Hot Chocolate With Maple Syrup

• 1 tbsp Baking Cocoa
• 1/4 c Water
• 1 tbsp Butter
• 4 c Milk
• 1 tsp Maple Syrup
• 1 tsp Vanilla Extract
• Mini Marshmallows

In a heavy saucepan combine the water and cocoa. Bring to a slow boil. Add the butter, milk, maple syrup, and vanilla extract to the saucepan. Remove the saucepan from the heat as soon as the butter is melted - make sure you don't scorch the milk as it is easy to do. Pour into mugs and garnish with the mini-marshmallows. This is really good when served with plain cake doughnuts on the side for dunking.

Contributed by: Edward Sutton

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Coffee Egg-Nog

• 3 Eggs
• 1/2 c. Sugar
• 3 c. Very Strong Coffee (Cold)
• 2 c. Milk
• 1 c. Heavy Cream

Beat egg yolks & 2 egg whites with the sugar. Add milk, heavy cream, & coffee. Refrigerate until cold. Beat remaining egg white until stiff & drop a spoonful on top for garnish.

Contributed by: Edward Sutton

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Spiced Iced Coffee

• 4 c Warm Water
• 1/2 c Granulated Sugar
• 3 tbsp Instant Coffee Grounds
• 1/4 tsp Ground Cinnamon
• 1/8 tsp Ground Allspice
• 1/2 c Heavy Whipping Cream
• 4 c Ice Cubes

Combine water, sugar, coffee grounds, cinnamon and allspice in medium pitcher. FILL 4 glasses with ice. Pour coffee mixture over ice; top each serving with 2 tablespoons cream.

Contributed by Edward Sutton

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Razzi-Peach Smoothie Delite

• 6 oz plain fat-free yogurt
• 1 medium peach(es), pitted and sliced, or 1/2 cup frozen sliced peaches, thawed
• 1/2 cups raspberries, fresh or frozen and thawed
• 1/4 tsp vanilla extract

Combine all ingredients in a blender and puree until smooth. Pour into a tall glass and serve. (Note: For a thicker smoothie, add 1/4 cup of ice cubes before blending.)

Contributed by Edward Sutton

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Espresso Smoothie

• 1/4 cup Brewed Espresso* (chilled)
• 1/2 cup Milk (soy milk may be used)
• 1/2 cup Ice (crushed)
• 1/2** Banana (peeled & sliced)

Put everything in a blender (or food processor) and puree until smooth.

*If you don't have an espresso machine, just use twice the normal coffee grounds as you would for regular coffee - or - run the coffee through your drip coffee maker twice using the same coffee grounds from the first time through.

**For a sweeter smoothie use a whole banana and a teaspoon of sugar.

Contributed by Edward Sutton

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Quickie Egg Cream

• 3 tbsp Chocolate Syrup*
• 3 tbsp Milk (soy milk may be used)
• 1/4 tsp Vanilla Extract
• 1 cup Sparkling Water
• Ice (crushed)

In a 12oz glass filled with ice, stir together the chocolate syrup, milk, and vanilla. Slowly add the sparkling water until the glass is filled.

* Good quality real chocolate syrup makes this drink much better than the cheaper artificial flavored styles.

Contributed by Edward Sutton

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Blueberry & Buttermilk Smoothie

• 1 cup Buttermilk
• 1/2 cup Blueberries (fresh or frozen)
• 2 tsp Pure Maple Syrup

Puree everything in a blender (or food processor) until smooth.

This makes a great breakfast time drink or an afternoon treat.

Contributed by Edward Sutton

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Quickie Green Tea Smoothie

• 1 cup Brewed Green Tea (chilled)
• 1 tbsp Honey
• 2 cups Honeydew Melon (chopped)
• 1 Banana (peeled & sliced)
• 1 Kiwi (peeled & sliced)

Place everything in a blender (or food processor) except for the kiwi and puree until smooth. Cut a slit in a slice of kiwi so that it can be used to garnish the rim of the glass.

*The kiwi may be used in the smoothie, but I reccomend that a food processor to be used instead of a blender when using this variation as blenders tend to crush the bitter kiwi seeds and will alter the flavor.

Contributed by Edward Sutton

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Summer Fruit Smoothie

• 1 cup Orange Juice
• 1 tbsp Lime Juice
• 2 whole Strawberries (stemed & rinsed)
• 1 tbsp Pure Maple Syrup
• 1/4 tsp Vanilla Extract
• 1/2 cup Ice (crushed)

Puree in a blender (or food processor) until smooth.

Contributed by Edward Sutton

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Chai

• 3 cups Water
• 1 inch Ginger Root (fresh - sliced)
• 1/4 tsp Black Peppercorns
• 1/2 tsp Fennel Seeds
• 1/4 tsp Cardamom Seeds
• 6 - 8 Whole Cloves
• 2 tsp Black Tea Leaves
• 3/4 cup Milk
• Honey (to taste)

In a saucepan, boil the water and spices until the liquid reduces to 2 cups (approx. 10 - 15 mins). Remove from heat and add the tea leaves and allow it to steep for at least 5 mins. Strain the liquid to remove all solids from the liquid. Return the liquid to the saucepan. Add the milk and bring to a boil. Add the honey to taste and serve.

*Variation - To make a Chai Latte, I use the milk frother/foamer on my espresso machine using approx. 1/4 cup of the milk from the recipe.

Contributed by Edward Sutton

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Good Morning Drink

• 2 Bananas (peeled and sliced)
• 2 c. Milk (low-fat/no-fat)
• 2 c. Plain Yogurt (low-fat/no-fat)
• 1/2 c. Pineapple Juice (fresh or canned)
• 2 tsp. Honey (optional)

Put everything in a blender or food proccessor and blend until smooth.

Optional: add crushed ice while blending to make an ice drink.

Contributed by: Edward Sutton

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Express-o Chiller

• 12 oz Fresh Brewed Espresso
• 2 1/2 c Milk (Low-Fat Works Good)
• 4 tbsp Chocolate Syrup
• 3/4 c Sugar*

Chill the espresso. Once chilled, mix everything together until well blended. Pour over ice into pre-chilled glasses. Serves approx. 2 - 4 people depending on your idea of a serving size.

*I personally prefer using a liquid sugar substitute (saccharin)instead of real sugar. The amount of liquid sugar substitue depends on how sweet your favorite brand is. The brand I use is Superose (3 tsp. sweetner for my taste)

Contributed by: Edward Sutton

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Dutch Oven Hopi Indian Fry Bread

Dutch oven cooking: (Not exactly a low fat desert) In camp ignite about 15-20 charcoal briquets and arrange in a pile in your fire pan. Let burn until they are covered with ash (about 20 minutes) and put on the oil.
2 cups flour
1/2 cup nonfat dry milk
1 tbs. baking powder
3/4 teaspoon salt
3/4 cup lukewarm water
Stir and knead dough on floured board - cover and let stand for 15 minutes. Cut up into 8 sections - flatten out to 2 inches thick. Melt crisco or comparable vegetable oil in a dutch oven so there is about 2 inches depth of oil. Then drop sections of dough into the hot oil to fry about 2 minutes or until done. It's like cooking donut holes. Roll in cinnamon and sugar and pig out.

Contributed by: Gordon G. MacLean

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Bacon Grease Biscuits

Just an addition really, but when you're cooking bacon, try saving the bacon grease and cooking canned biscuits in it. Very tasty but puts a strain on your arteries.

Contributed by Todd Andrews

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Banana Bread

• 1/3 cup butter, 1 cup sugar, creamed
• 2 eggs, well beaten
• 3 Tablespoons sour milk*
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups flour
• 3 bananas well beaten (With fork)
• 1 cup nuts

Bake in a dutch oven. Baking time depends on the heat of the fire.

Contributed by Matt McCa of Troop 599

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Traditional Swedish White Rusks

• 6 tbsp Lard
• 3 1/2 c Milk
• 2/3 c Butter
• 1 c Granulated Sugar
• 4 cakes Yeast
• 12 c Flour

**This is a "make-ahead" recipe. The directions reflect this.**

In a saucepan, melt the lard in the milk. Sift the flour into a bowl retaining a little for the breadboard. Stir in the milk mixture, yeast, and 1 tsp sugar into the flour. Mix until a smooth and glossy consistency is achieved. Cover bowl with cloth and allow it to rise to twice it's original size. In another bowl, work butter and sugar into a froth. Knead the butter mixture into the dough until well mixed, adding flour if needed. Once again, cover the dough and allow it to rise to twice it's original size. Remove the dough from the bowl to a floured breadboard and knead well. Divide the dough into 10 portions and knead each portion well. cut portions into 25 - 30 pieces and roll each one between your palms into balls. Each ball should be smooth and glossy before placing on greased baking sheets. Cover and allow the balls to rise again. Preheat oven to 450º and bake for 3-5 mins. Then turn the oven temp. down to 350º and bake until a golden color is achieved. Remove from oven and allow the bread to cool. When the bread is cold, slice length-wise in half. Place halves on a baking sheet. Set oven temp. to 325º and place the sheets in the oven. Bake until the bread is light brown on the surface. Turn the oven down to 250º and allow the rusks to become dry and brittle (approx. 1 hour). Serve with butter or jelly. Goes great with the Apple Soup recipe that I submitted.

**This is not my recipe. A friend gave it to me to pass along.**

Contributed by: Edward Sutton

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Egg in a Frame

• Piece of Bread
• 1 Egg
• Dab of Butter

Put butter in a skillet, tear out a ring in the bread (to make a hole for the egg). Crack open the egg and place it in the center of the bread. Grill both sides - flip over with a spatula as necessary. Yummmmmm......

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Emergency Sausage

• 1 lb. ground meat (Your choice!)
• 1 tsp. salt
• 1 tsp. pepper
• 1 Tbsp. non-fat dry milk (for extra lean meat, as a binder)

Simply mix the ingredients into the meat, if you can, let it stand in the cooler overnight to better let the spices blend into the meat, or you can form patties and cook immediately.
This by all means is not a hard set recipe. For a more Southern taste, add some peppers (seeded and finely diced) to the mix. For a more Northern taste, add some Mapleine and brown sugar. For a Mediterranean flair add some Italian spices. Whatever you're taste, have some fun with it and be creative! With extra lean meat, adding some powdered dry milk will act as a binder. The beauty of this recipe is that you can use any kind of ground meat. It doesn't have to be pork.

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Energy Bars: Chocolate Scotch Bars

2 cups Graham Cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup walnuts chopped
1 can sweetened condensed milk

Mix all together at home, place into a greased 9x9 inch pan, put into oven at 350 degrees, 30-35 minutes. Cool for 45 minutes. Do not let cool any longer than 45 minutes or it will stick to the pan. Cut into squares, place into plastic bag and place in refrigerator. Yummy!

Contributed by A.T. Acebedo

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Dad's Sunrise Breakfast Buffet

• 12 Eggs
• 4 cups Shredded Potato
• 1/8 cup Chopped Tomato
• 1/8 cup Chopped Green Onion
• 1/8 cup Chopped Green Pepper
• 2 tbsp Chopped Pimento (optional - use according to your taste)
• 2 tbsp Chopped Hot Pepper (optional - use according to your taste)
• 1 lb Pork Sausage
• 1 pkg Sausage Gravy Mix
• 1 pkg Shredded Colby
• Water

Cook sausage over hot coals in a heavy skillet until done. Separate fat and sausage, retaining sausage for later. Combine potato, tomato, green onion, and green pepper in the skillet using the sausage fat to saute' with (cook until tender). Add the sausage to the skillet. Add the package of sausage gravy mix to the skillet and stir until the powder is dissolved (adding water as needed). Once the gravy mix is dissolved, add the eggs and stir. This is supposes to look like a chopped up omelette. When the egg is almost done, sprinkle shredded cheese, pimento, and hot pepper over the top. Allow the cheese to melt. Serve with some sort of bread on the side (i.e. bagel, texas toast, dinner roll, etc...)

Contributed by Edward Sutton

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Swedish Eggs

• 6 Eggs (hardboiled)
• 1 lb Pork Sausage (ground)
• Dried Bread Crumbs
• White Of 1 Egg
• Cooking Oil (lighter oils like peanut or sunflower works best)

Remove the shells from the 6 hardboiled eggs. Brush with lightly beaten egg whites. Cover eggs with a layer of pork sausage. Dip the eggs in the remaining egg white. Roll the eggs in the breadcrumbs. Place a heavy skillet on hot coals. Pour some cooking oil in the skillet, make sure the oil is hot before adding the eggs. Fry the eggs in the skillet until they are golden brown. Drain on paper towels. Slice in half and serve with ranch salad dressing, honey mustard, or whatever you think would taste good.

* This recipe is not mine. I friend of mine gave me this recipe to try and I thought I would pass it along to others...

Contributed by Edward Sutton

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Apple Toast

• 6 Tart Apples (peeled, cored, and sliced)
• 3 Bread Slices
• 6 tbsp Butter
• 1/3 c Powdered Sugar
• 2 tbsp Water
• 2 tbsp Granulated Sugar
• 1/4 tsp Cinnamon

Place heavy saucepan on hot coals. Melt 2 tbsp butter in saucepan. Add apple slices, powdered sugar, and water to saucepan. Toss lightly while cooking quickly until apples are barely tender. Place a skillet on hot coals. Melt the remaining butter in the skillet and fry the bread slices in it until golden brown on both sides. Place the bread slices on a plate and top each one with the apple mixture. Combine the granulated sugar and cinnamon together and sprinkle over the top of the apple toast.

* This recipe can be used in a multitude of ways... as breakfast, an appetizer, a side dish to a main course, a dessert, or even as a late snack around the campfire. Any way you dish it up, this recipe is fantastic as adults and kids both like it.

Contributed by Edward Sutton

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Bacon and Eggs in a Bag

• 2 thick pieces of bacon
• 1 egg
• paper bag
• stick

Cut both the bacon pieces in two. Lay the slices at the bottom of the bag so that all of it is covered. Crack the egg onto the bacon pieces. Roll the bag down three times. Push the stick through the bag so that the bag is hanging from the stick. Hold the stick over the fire for about 10-15 minutes. The bacon inside will protect the bag and help cook your meal.

Contributed by Katie McIntyre

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Cowboy Omelette

• 1lb ground sausage
• 1 chopped onion
• 1 bag frozen hashbrowns
• 6 eggs
• 1 - 16 oz pkg. cheese
• Salt and pepper to taste

Brown sausage and onion in dutch oven over campfire. Stir in hashbrowns, then add eggs one at a time and stir until well mixed. Add salt and pepper. Cover with cheese. Place lid on dutch oven and cook 10-15 minutes until done.

Contributed by Julia LaBelle

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Bacon & Hash Brown Casserole

• 1 lb. Bacon (cut strips in half)
• 1 Small Onion (chopped)
• 1 Small Green Pepper (chopped)
• 8 oz. Sharp Cheddar Cheese (shredded)
• 1 can Cream of Celery Soup

In a large heavy frying pan, fry the bacon until crisp. Add the onion, green pepper, and hash browns and continue to fry until the has browns are fully cooked (adding a little bit of cooking oil if needed to keep from burning). Then add the soup and cheese and let it continue to cook until the cheese is melted.

Contributed by: Edward Sutton

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Sweet Mustard Sauce

This meat sauce is great with pork chops, on cold cuts and as a spread on sandwiches. Our guest on the Middle Fork rave about it.

• 2 ounces dry mustard
• 6 eggs
• 1 cup sugar
• 1 cup white vinegar

Pour dry mustard and vinegar in sauce pan and stir. Set aside. Break eggs in a separate bowl and beat until mixed. Add sugar and beaten eggs to mustard and vinegar. Stir until mixed. Place over medium high heat stirring constantly. To hot of heat can scorch the sauce. When cooked at home some people may prefer to use a double boiler. Bring to slow boil and stir until mixture thickens. Remove from heat and allow to cool. This sauce lasts a couple of weeks when refrigerated.

Contributed by Al Bukowsky, Solitude River Trips

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The Next Best Thing To Jam

Before you go to make anything in camp- always check with the Camp Cook who usually is responsible for the staples. You short the cook and he/she will have to short someone else!

• Sugar
• Non-flavored gelatin
• Cinnamon
• Berries, or seasonal fruit

Let's say your little helpers go out and pick a bucket of berries while you are trying to fix a meal. This works for me! After you get the berries, put them in a pot and cover with just enough water so they begin to float. Put them on the stove to boil, stirring occasionally. Once the berries begin to burst add sugar to taste (about one cup). Put about 1/4 tsp. of cinnamon per 2 quarts berries and continue to boil. The mix will try to thicken but, at this time it's more like a syrup. Remove from the heat and mix in the gelatin (as to the instructions on the label) and allow to cool.

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Quick Relish

• 1 can Black Olives (chopped)
• 1 can Green Chilies (drained)
• 3 Green Onions (chopped)
• 2 med Tomatoes (chopped)
• 1 tsp Garlic Salt
• 1 1/2 tsp White Wine Vinegar

Mix everything together in a container that has an air tight lid (i.e. Tupperware or equiv.). Cover and chill overnight. This relish goes well with beef, pork, and chicken.

Contributed by Edward Sutton

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Quick Tomato Dressing

• 8 oz Can Italian Seasoned Tomato Sauce
• 2 tbsp Tarragon Vinegar
• 1 tsp Onion Juice
• 1 tsp Worcestershire Sauce
• 1/2 tsp Salt
• 1/2 tsp Dill Seed
• 1/2 tsp Basil
• 1 Small Glass Jar With Lid

Combine everything in the small glass jar. Making sure that the lid is secure, shake the bottle and chill.

This dressing is great for salads, open-faced sandwiches, steaks, etc...

Contributed by Edward Sutton

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Dutch Oven Cobbler

1 box white or yellow cake mix
1 stick of butter
2 cups water
2 containers cinnamon apple pie filling

Line dutch oven with foil. Empty pie filling into dutch oven. Empty cake mix on top of pie mix into dutch oven and spread evenly. Add 2 cups water and butter. DO NOT MIX. Place dutch oven on 10 coals. Place 8 coals on lid of dutch oven. Cook about 1 hour. Any type of pie filling can be used. Cherry filling with chocolate cake makes a great combination! Yummy!

Contributed by Gary Yerkes.

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Dutch Oven Peach Cobbler

Ignite 25-30 charcoal briquets in a firepan piled up and let burn until they are barely covered with ash (about 20 minutes).

In a ziploc bag #1 at home combine:
2 cups bisquick
2/3 cups sugar
zip-loc bag #2 combine:
1 1/2 cups sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
4 tbsp. cornstarch

In camp: Peel 1 peach per person (in season), or use canned peaches off-season. Mix contents of bag #2 with 2 cups water in a dutch oven. Bring to a boil. Stir to dissolve sugar and thicken the syrup. Place peaches into the mixture and bring to a boil again.

Mix bag #1 with enough water to make a sticky dough. About 3/4 cup water. Squeeze dough onto hot peaches in dutch oven. Cover with the lid. Place dutch oven on 5-6 hot charcoal briquets and about 15 briquets on top of the lid. Don't peek, and bake 20 minutes. Blow ash off lid before carefully lifting the lid to check doneness. Enjoy!

Contributed by Barbara B. Sharpe.

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Fried Bananas

• 1 banana for each person
• 1 spoonful of butter
• 2 spoonfuls of sugar
• 1 spoonful of cinnamon

Put butter in pan. When butter is melted, put in bananas. Add sugar and cinnamon when banana begins to brown. Eat!

Contributed by Jose Alberto Salas Grageda, jalberto@lagnet.com.mx

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Fruit Medley

• 1 can peach or apricot pie filling (21 oz.)
• 2 cans (15 oz. each) fruit cocktail, drained
• 1 can (20 oz.) pineapple chunks, drained
• 1 can (15 oz.) mandarin oranges, drained
• 2 medium bananas, sliced

Combine pie filling and canned fruits. Cover and refrigerate if possible, not good at room temperature. Stir in bananas just before serving.

Yield: 12-14 servings

Found in "Taste of Home Cooking"

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Troop 49 Dump Cake

This is a great recipe for the dutch oven on cold winter campout. It is a favorite with the scouts.

• 1 Box of White Cake Mix
• 1 Can of Sprite or 7up
• 2 cans of canned fruit (apples, cherries, etc.)

Pour the cake mix into a bowl. Break up the mix so the are no lumps. Then add the can of Sprite. Mix until smooth. Don't mix too much as you want the fizz to stay in the mix. Open the canned fruit and pour it into the bottom of a foil lined Dutch Oven (better for clean-up). Pour the batter mix on top of the fruit mix. Put approximately 8 coals on the bottom for the Dutch oven and 12-15 on the top. Wait 45 min. Love is just a scoop away.

Contributed by Tim Payne

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Campfire Peach Shortcake

• 2 Tbsp honey
• 1 Tbsp butter, melted
• 1/4 tsp cinnamon
• 2 med ripe bananas
• 2 med ripe peaches*
• 1/2 of 11 oz frozen pound cake, thawed & cut into 3/4 inch slices
• 1/2 of 8 oz Cool Whip, thawed
• 1/4 tsp cinnamon
• Dash of nutmeg

Stir honey, melted butter, & 1/4 tsp cinnamon in small container; cover & transport. Cut bananas & peaches into bite size pieces. Place in foil baking pan & add honey mixture. Toss to coat. Cook over campfire or on rack of uncovered grill over med heat for 8-10 minutes, stirring often. Spoon warm fruit over pound cake. Stir last three ingredients and spoon over top.

5 servings

*a can of peaches in lite syrup or juice works great also!

Contributed by Brianna Houston

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Mock Angel Food Cake

• Unsliced day-old white bread
• Sweetened condensed milk (1 can)
• Dry shredded coconut

Trim crust off bread. Cut into slices 3/4 inch wide, and about 2 inches long, and about 3/4 inch thick. Dip strips into milk and roll into coconut. Pierce with stick and toast over coals as you would marshmallows.

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Hobo Pies

• 1 Tbsp Pie Filling (Canned Or Homemade)
• 2 Slices White Bread
• Butter
• Foil Or Pie Iron

Foil Method:

Place 2 foil squares dull side up. Butter one side of bread slices and place the butter side down on the foil. Spread 1/2 tbsp of pie filling on each slice of bread. Fold each slice of bread in half and seal the edges. Roll the the foil around each pie and seal the edges of the foil tightly. Place on hot coals for no more than 1-2 mins. per side (times will vary depending on how hot your coals are). Remove from foil, cut in half, and allow to cool for a quick second as the pie filling will be very hot.

Pie Iron Method:

Open pie iron. Butter one side of a slice of bread and place it butter side down on pie iron. Add 1 tbsp of pie filling to the center of the slice of bread. Butter one side of the other slice of bread and place it butter side up on top of the pie filling. Close the pie iron and secure latch. Trim away any bread that might be hanging out. Place pie iron on hot coals for no more than 2-3 mins. per side (times will vary depending on hot your coals are). Remove pie from iron. Cut pie in half and allow it to cool for a quick second as the pie filling will be very hot.

Most stores that sell camping supplies carry pie irons. I prefer using foil as there is very little clean-up when finished.

Contributed by Edward Sutton

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Campfire Fruit Cobbler

• 1 cab of fruit (cherries or blueberries)
• 1 white cake mix
• 1 empty 34.5 ounce coffee can

Grease coffee can with butter or margarine. Pour can of fruit into the coffee can. Make cake mix as instructed on the box. Pour the batter into the coffee can on top of the fruit. Cover with aluminum foil and place into the campfire approx. 30 min. When the cake looks done, mix, stirring the fruit up from the bottom. Very tasty!!!

Contributed by Laurie Hilger

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Banana Boats

• Bananas
• Chocolate chips
• Marshmallows

Instructions:
Cut out an insert from the length of the banana, but leave one of the ends remaining on the banana. Don't cut all the way through! Put in the section of the banana some marshmallows and the chocolate chips. Put the peel back onto the banana, wrap it in tin foil, and put it in the embers of your campfire. Take it out after about five minutes, and by then the marshmallows and chocolate will be melted! A favorite of Girl Guides!

Contributed by Laurie Hilger

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An easy Dessert Recipe for the Kids

In a freezer-weight reclosable plastic bag combine one package vanilla instant pudding, one four ounce package cream cheese and one cup of milk. Squeeze most of the air out and turn over to the kids for kneading to mix well.

Take six mini graham cracker crusts and spoon a single layer of blueberries or other fruit into the bottom. Retrieve the bag from the kids and cut the corner of the bag and squeeze the pudding-cheese-milk mix equally into the crusts. Spoon 6-8 berries on top and top with a dollop of Cool Whip.

Takes no time and tastes great!

Contributed by Mike "Boonies" Truax

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Pink Fluff

• 16 oz Cream Cheese (softened)
• 16 oz Mini-Marshmallows
• 16 oz Whipped Topping
• 1 can Crushed Pineapple (undrained)
• 1 jar (16 oz) Maraschino Cherries (chopped - retain juice)

Blend cherry juice and softened cream cheese together. Add the crushed pineapple and juice from can. Then add the marshmallows and chopped cherries. After it is well blended, carefully fold in the whipped topping. Transfer to an air tight container and chill.

* This delight is great to serve friends and future friends at a campground potluck dinner. I've also had great success taking it to an after-church fellowship. A good variation to this is to use it as a topping for a JELL-O Mold.

Contributed by Edward Sutton

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Goulash

• Zip-loc bag #1: 12 oz. noodles
  
  
• Zip-loc bag #2: 1 pkg. sour cream mix
• 1/4 tsp. salt
• 1/4 tsp. garlic powder and a dash of pepper
• 4 tbsp. bell pepper flakes
• 2 tbsp. celery flakes
• 1 tbsp. paprika

Cut up beef stick, hot dogs, ham, or small can of roast beef is a good addition but the flavors are good without any extra meat. In camp: Plunge noodles into 2 qts. boiling water. Cook until done. Pour off most of the water and add the meat, simmer covered 5-10 minutes, until thoroughly heated. Stir often to prevent sticking.

Contributed by Barbara B. Sharpe.

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Basic Spaghetti

• 2 1/2 cups water
• dash of salt
• 1 cup spaghetti pasta
• 2 envelopes tomato soup mix
• 1 envelope spaghetti sauce mix

Bring water to a boil. Add pasta, cook until almost done. Stir occasionally. Add soup and seasoning mixes. Stir well to break up lumps. Simmer for 5 minutes or until pasta is done and sauce is well mixed. Stir often to prevent sticking. Canned meat may be added for variety. Bon appetite!

Contributed by Barbara B. Sharpe.

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Campfire Chicken

• Split chicken breast
• Red potatoes (cut in half)
• Carrots (cut in half)
• Onion (cut in half)
• Plum tomato (cut in half)

Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings (I use some balsamic dressing mix). Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great - it's a I full meal but no pots or dishes to wash. Great for camping.

Contributed by Barbara Dunning

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Campfire Hobos

• 1 lb. hamburger
• Carrots
• Cubed potatoes
• Onion
• Seasonings
• Butter

Spray aluminum foil with nonstick spray then layer the ingredients above in any order. Cut the onion in quarters so they can be removed before eating if you do not like cooked onions. Wrap up the aluminum foil, throw on the camp fire and cook until the potatoes are tender.

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Chili-Corn Casserole

• 1-15 oz. can Trader Joe's vegetarian chili
• 1-15 oz. can corn kernels
• 6 oz. sharp cheddar cheese

Mix corn and chili in skillet and cook until bubbling. Sprinkle cheese over mixture. Serve hot. (Very tasty with pickled jalepenos.)

Contributed by Joe Crosswhite

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Grilled Marinated Flank Steak

• Flank Steak (1-2 lbs feeds 2-3 people)
• 1 cup soy sauce
• 4 garlic cloves
• 1 cup olive oil
• 1/2 cup vinegar
• 2 Tbls. sugar
• 2 Tbls. honey
• Pinches of salt and pepper
• 1/2 tsp. each of thyme, parsley, oregano
• Hot sauce (optional to taste)

Crush garlic cloves then combine in coverable bowl with other ingredients. Place flank steak into marinade and cover bowl.

Grill and slice thinly. Serve with mushrooms, peppers (red, yellow or green), onions that have been steamed in tin foil on the grill with olive oil, salt and pepper.

Condiments include hot sauce and/or homemade BBQ sauce.

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Grilled Salmon

• 1 1/2 lbs. salmon
• 1/2 soy sauce
• 1/2 cup olive oil
• 4 cloves chopped garlic

Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a tastebud treat. Use the same ingredients and marinate some of your favorite veggies and cook them over the fire for a wonderful side to go with the salmon.

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Steak Fajitas

• 4 tbsp. extra-virgin olive oil
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 4 garlic cloves, crushed
• Juice of one lime
• 1 lb. skirt or flank steak, sliced
• 2 peppers, cut into 2-in. pieces
• 1 red onion, cut into wedges
• Flour tortillas

At Home: Combine olive oil, cumin, chili powder, garlic, lime juice, salt and pepper. Use this to marinate steak and vegetables separately in sealable plastic bags. Chill. (You may want to freeze the steak and pack it frozen).
At Camp: Thaw steak, if necessary. Heat grill. Thread meat, peppers, and onions onto skewers, alternating as you go. Grill skewers, turning them frequently, for 5 to 8 minutes. Serve with tortillas and desired toppings. Serves 4.

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Kettle Dogs

Best when cooked in a kettle suspended on a tripod over a campfire...

• 8-10 Hot Dogs
• 1-12oz can Chili Beans
• 1 pkg Chili Seasonings
• 1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can find is best)
• Water

Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can't stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 - 2 hours.

Contributed by Edward Sutton

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Fire-Me-Up Sandwich

• Bread
• Butter
• Sliced Meat (ham, chicken, beef, turkey, etc...)
• Shredded Cheese (colby, swiss, etc....)
• Sliced Hot Peppers - Your Choice - (How Brave are You?)
• Ranch Dressing (ketchup & mustard is ok...)
• Foil

Cut a section of foil big enough to wrap your sandwich completely. Place the dull side of the foil up. Butter 1 slice of bread and place the butter side down on the foil. Layer your meat on the slice of bread. Place the sliced hot peppers on top of the meat. Sprinkle the cheese over the peppers. Butter the other slice of bread and place the slice butter side up on the sandwich. Wrap the sandwich in the foil making sure that you seal it all up. Lightly press the sandwich in the foil (optional, don't know why I do this, I just do). Place on hot coals for approx. 3-4 mins. each side depending on how hot your coals really are. Once done, unwrap sandwich and enjoy. I usually will dip mine in Ranch dressing.

*note - pre-packaged sliced meats that you find in the lunchmeat case at the supermarket work well. Pre-packaged shredded cheeses also work well.

Contributed by Edward Sutton.

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Kettle Ham & Potatoes

Best when cooked over an open fire in a kettle hanging on a tripod

• 1lb Picnic Ham (chunked) - (turkey ham is ok, but not as good)
• 6 Potatoes (4 chunked - 2 mashed)
• 1 Onion (chunked)
• 2 Stalks Celery (chunked)
• Milk
• Water
• Salt
• Pepper
• Garlic Powder

You have 4 choices to start with......
1) Substitute canned whole potatoes for fresh
2) Pre-boil the potatoes at home before going camping
3) Use a regular campstove to boil the potatoes
4) Have a hot enough fire going to boil the potatoes in the kettle (this is the one I usually do, but I'm really into the outdoor cooking thing....)

Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.

* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.

Contributed by Edward Sutton

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Campfire Pizza

This is similar to the Fire-Me-Up Sandwich, except it's pizza...

• Bread
• Butter
• 1 Can Pizza Sauce
• Pepperoni (sliced) - (or whatever toppings you like on your pizzas)
• 1 pkg Shredded Pizza Cheese
• Foil

Cut a section of foil big enough to wrap your pizza. Place foil dull side up. Butter one side of a slice of bread and place it butter side down. Spread pizza sauce on bread. Add pepperoni (or whatever). Add pizza cheese. Butter one side of a slice of bread and place it butter side up on your pizza. Wrap your pizza in the foil and place on hot coals for approx 3-4 mins per side depending on how hot your coals really are. Unwrap and eat. Remember that the inside will be hot and you could burn your mouth. I recommend that before eating, you cut the pizza in half.

Contributed by Edward Sutton

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Barbeque Pork Spare Ribs

Barbeque pork spare ribs with charcoal grill and dutch oven for melt in your mouth backyard or campground dinner.

Needed: Charcoal grill, Deep 12" dutch oven, most of an afternoon, and 6-8 hungry folks.

Preparation time: 1/2 hour
Cook time: 4 hours
Total time: 4-1/2 hours

• 3 slabs of pork ribs
• 1 pint of BBQ sauce
• vegetable oil
• black pepper

Prepare charcoal grill for ash white hot coals and maximum grill height for slow browning. While coals are burning down, split slab ribs into individual rib pieces and swab with cooking oil. Pepper liberally and then brown on both sides. Do not pre-boil ribs. Prepare deep 12" dutch oven by placing an inverted pie pan or other spacer into oven bottom. This prevents ribs on the bottom from sticking and burning. Place dutch oven on the charcoal grill and add the browned ribs. Slow cook ribs covered, about 2-3 hours or until meat begins to fall off bone. You may line oven with aluminum foil to ease clean up chores. Add briquettes to the fire as necessary. When the pot is half full of ribs I add bbq sauce to those on the bottom only. Continue loading the oven with the browned ribs. This step is optional as well as adjustable since some folks prefer to add sauce after cooking. The steaming sauce flavors the bottom ribs thoroughly and the top ribs somewhat less.

Contributed by: Cliff Thirtyacre.

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Crazy Dad's Deluxe

This meal has a really nice aroma so it should be prepared over an open campfire using a tripod and kettle. Can also be prepared on a stove with a saucepan.

• 3/4 lb Cooked Ground Beef
• 3/4 lb Cooked Ground Pork Sausage
• 1/8 cup Chopped Broccoli
• 1/8 cup Chopped Onion
• 1/8 cup Chopped Green Pepper
• 1/8 cup Chopped Celery
• 1/8 cup Chopped Mushroom
• 1/2 cup Chopped Tomato
• 1/2 cup Ketchup
• 1 tbsp Mustard
• 1 tbsp Steak Sauce (A-1 or equiv.)

Mix everything together and slowly cook until the veggies are tender. The mixture can be eaten alone or can be spooned over cooked rice, cooked noodles, or even cooked sliced potatoes. Some type of bread should be served on the side as well.

Contributed by Edward Sutton

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Hunter's Stew

(Also called Soldiers' Stew, Camp Stew)

• 7 Lbs.Extra lean ground beef (Or any of the following may be tried)
  • Diced boneless pork chops
  • Ground pork breakfast sausage
  • Diced cooked ham
  • Diced lamb
  • Diced cooked boneless chicken breasts
  • Diced cooked turkey breast
• 4 large diced potatoes
• 4 cans tomato puree
• 5 cans tomato sauce
• 1 can whole kernel corn, drained
• 1 can green beans, drained
• 1 can peas, drained
• 1 can diced carrots, drained
• 1 can lima beans, drained
• 3 large onions, diced
• 3 cloves garlic, finely diced
• 3 Tbsp vegetable oil
• 3 Tbsp worcestershire sauce
• 3 Tbsp chili powder

Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.

Note: Good on eggs for breakfast if there is any leftover.

Contributed by Bernard Dressler

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Dad's Style Hot Dogs

This recipe is for 2 hot dogs. Increase ingredients as needed for more than 2.

• 3 tbsp Chopped Green Pepper
• 2 tbsp Chopped Green Onion
• 2 tbsp Chopped Fresh Mushroom
• 1 tbsp Chopped Celery
• 1 tbsp Chopped Hot Pepper
• Zesty Italian Salad Dressing
• 2 All Beef Footlong Hot Dogs
• 2 Footlong Hot Dog Buns
• CoJack Shredded Cheese

Place heavy skillet over hot coals (or campstove) and allow skillet to heat up. Put all the veggies except for the hot peppers in the skillet. Pour enough salad dressing to coat the veggies. Saute' the veggies until tender. Move the veggies to one side and place the hot dogs and buns in the skillet to heat them up. Once everything is hot, place hot dog in bun and split the veggies evenly between the two dogs. Put the hot peppers on top and sprinkle with cheese.

Serve dogs with either fried sliced potatoes or chips. ENJOY!

Contributed by Edward Sutton

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Basic-Mexi-Roll

• 1/2 lb Pre-Cooked Ground Beef
• 1/2 lb Pre-Cooked Ground Pork Sausage
• 12-16 oz Hot Or Mild Chunky Salsa
• 1 pkg Shredded CoJack Cheese
• 1 pkg Flour Taco Shells
• 1 pkg Aluminum Foil
• 1 can Non-Stick Cooking Spray

Cut foil into squares big enough to roll 1 mexi-roll.

Place 1 foil square dull side up and spray it with the non-stick cooking spray. Lay 1 flour taco shell on a plate. Put some beef, sausage, salsa, and cheese in on the flour taco shell. Roll the flour taco shell into a tube. Fold the 2 ends and place the shell with the seam and folds side down. Roll the foil around the shell and seal. Place it on hot coals for no more than 3-4 mins. per side (times will vary depending on how hot your coals are). Be careful when eating as the cheese will be very hot. Serve with a side of sour cream or ranch dressing.

For variation, you can add just about anything that you feel would taste good with this ... mushrooms, hot peppers, black olives, different kinds of cheeses, cut-up chicken, shrimp, etc...

Contributed by Edward Sutton

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Burger Skillet Surprise

• 1 lb Ground Beef
• 1 Onion (chopped)
• 1 c Spaghetti Noodles (broken into small pieces)
• 2 c Tomato (chopped)
• 8 oz Tomato Sauce (canned works well)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Oregano
• 1/2 tsp Basil

Over hot coals, brown the meat and onion together. Drain some of the fat off once the meat is brown. Add everything else to the skillet. Slowly cook for at least 45 mins. before serving. I like to raise the skillet to just above the hot coals to prevent burning. 2 sticks of about the same size works really well.

For those of you who like to have a fuller meal, try spoonin