Find a Company
 
River Search
Outdoor Products

Retail Stores

Adventure Library

Hot New Products





Event Calendars Specials & Booking Our Services Site Map Contact Us Home

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...

CATEGORIES
Appetizers
Beverages
Breads
Breakfast
Condiments
Desserts
Main Dishes
Side Dishes
Soups
Snacks

For Other Recipes Try:

To purchase food items visit our vendors.

Outdoor Cooking Books


APPETIZERS

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.

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

top

BEVERAGES

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

top

BREADS

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

top

BREAKFAST

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......

printer Print this Recipe

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.

printer Print this Recipe

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

printer Print this Recipe

top


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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

top

CONDIMENTS

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

printer Print this Recipe

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.

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

top

DESSERTS

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.

printer Print this Recipe

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.

printer Print this Recipe

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

printer Print this Recipe

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"

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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.

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

top

MAIN DISHES

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.

printer Print this Recipe

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.

printer Print this Recipe

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

printer Print this Recipe

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.

printer Print this Recipe

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

printer Print this Recipe

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.

printer Print this Recipe

top


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.

printer Print this Recipe

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.

printer Print this Recipe

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

printer Print this Recipe

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.

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

top


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.

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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

printer Print this Recipe

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 spooning this over cooked sliced potatoes, cooked rice, toast, etc...

Contributed by Edward Sutton

printer Print this Recipe

Garden Spaghetti

  • 3/4 lb Celery (stripped very very thin lengthwise*)
  • 1/4 lb Carrot (stripped very very thin lengthwise*)
  • 16 oz Italian Style Tomato Sauce (canned works well)
  • 2 c Tomatoes (chopped)
  • 1/8 c Green Pepper (chopped)
  • 1/8 c Green Onions (chopped)
  • 1/8 c Cucumber (chopped)
  • 1/8 c Broccoli (chopped)
  • 1/8 c Red Radishes (chopped)
  • 1 pkg Spaghetti Sauce Mix
  • Olive Oil

In a kettle, bring enough water to a boil to cover the celery and carrots. Boil the celery and carrots until tender (just like you would do with regular spaghetti noodles). While the celery and carrots are boiling, you can prepare the sauce. Place the green pepper, green onion, cucumber, broccoli, and red radish in a skillet. Coat them with olive oil and place over hot coals. Cook them until tender. Add the chopped tomatoes, tomato sauce, and spaghetti mix to the skillet and continue to cook. When everything is done, drain the water off of the celery and carrots. Mix the celery and carrots into the sauce and serve with a simple lettuce salad and bread on the side.

* The celery and carrots should be stripped as thin as possible as the thickness of the strips will determine how long they take to cook ... i.e. thinner cooks faster.

An alternative to stripping the celery and carrots: a person could also thinly slice them in a food processor (ahead of time if camping). It is much easier to do it that way, but you don't get the "noodle" look.

Contributed by Edward Sutton

printer Print this Recipe

Simple Fried Smelt

  • 2 lb Smelt (cleaned)
  • 2 Eggs (lightly beaten)
  • 2 tbsp Butter
  • 1/2 c Dried Bread Crumbs
  • 2 tbsp Water
  • 1/2 c Flour
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 c Oil (approx. for frying - may use any type of oil)

Combine the flour, salt, and black pepper in a bowl and set aside. Mix the eggs and water in another bowl and set aside. Place bread crumbs in a bowl and set aside. Dip each smelt first in the flour mixture, then in the egg mixture, and finally into the bread crumbs. Place the breaded smelt on a rack for 15 mins. to dry. Place a heavy skillet on very hot coals. Melt the butter in the skillet and add enough oil to fry the smelt in. Fry the smelt, a few at a time, for approx. 2 mins. per side (times will vary according to how hot the coals are - make sure the fish is fully cooked before serving!). Drain on paper towels. Serve with some type of sauce on the side (i.e. cocktail sauce, tartar sauce, honey mustard, bbq sauce, etc...)

Contributed by Edward Sutton

printer Print this Recipe

Hot Chicken Deluxe

  • 2 c Cooked Chicken (diced or shredded - white meat works best)
  • 1 tbsp Onion (finely chopped or grated)
  • 2 c Celery (diced)
  • 2 tbsp Lemon Juice
  • 1/2 c Almonds (sliced or chopped)
  • 1/2 c Cheddar Cheese (grated)
  • 1/2 c Croutons (plain or seasoned - your choice)
  • 1 c Mayonnaise (salad dressing may be substituted)
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • Olive Oil

Place heavy saucepan on hot coals. Coat onion, celery, and almonds with olive oil and saute' (cook until tender). Drain off excess olive oil. Add the chicken, lemon juice, mayonnaise, salt, and black pepper to the saucepan. Raise the saucepan just above the coals using 2 sticks of similar size. Cook until until hot (approx. 10 mins.). Place the croutons on top of the mixture. Place the cheddar cheese on top of the croutons allowing the cheese to melt before removing from the coals (approx 5 mins.).

Contributed by Edward Sutton

printer Print this Recipe

Fresh Fried Trout

  • 2 lb Fresh Trout (without heads, tails, and fins)
  • 2 c Milk
  • 1/4 c Flour
  • 1/2 c Butter
  • 2 tbsp Lemon Juice
  • 2 tbsp Chopped Parsley
  • Lemon Wedges
  • Salt
  • Black Pepper

Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily when done - approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side.

* This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!

Contributed by Edward Sutton

printer Print this Recipe

Beef Stew

  • 1 package stew meat
  • 4 large potatoes, peeled and cut up
  • 6 carrots, sliced
  • 1 onion, chopped
  • 1 can cream of chicken soup
  • 2 cans tomato soup
  • 1 can tomato sauce
  • 1 package onion soup mix
  • salt and pepper to taste
  • water

Put all ingredients in a 12" dutch oven. Add enough water to reach desired thickness. This can be done while cooking. Cook for at least 4 hours over enough coals to equal 350 degrees. This also works great at home in a crock pot.

Contributed by Polly Bringhurst

printer Print this Recipe

Hobo Pot Pie

  • 1 pkg Deli Style Chicken Or Turkey
  • 1 can Mixed Vegetables (drained)
  • 1 can Gravy (should match meat type)
  • Butter
  • Bread
  • Foil or Pie Iron

Butter one side of 1 slice of bread butter side down on a foil square or pie iron. Place 1 tsp of mixed vegetables on bread. Put the desired amount of meat on bread. Spoon some gravy over the meat. Butter one side of another slice of bread and place it butter side up. Seal up the foil or close the pie iron and place on hot coals. Cook for approx. 3 mins. per side depending on how hot the coals are.

Contributed by Edward Sutton

printer Print this Recipe

Campfire Tuna Surprise

  • 1 can Tuna (drained)
  • 1 can Cream Of Mushroom Soup
  • 1 can Chow Mein Noodles (5oz size)
  • 1 can Cashews (small can)
  • 1/2 cup Green Onions (chopped)
  • 1/2 cup Celery (chopped)
  • 2/3 cup Milk

Put everything in a heavy saucepan and place on hot coals. Stirring often, cook until the onions are soft. Serve with some type of bread on the side. Could a casserole get any easier? Try making this at home as well!

Contributed by Edward Sutton

printer Print this Recipe

Tuna Salad Surprise

  • 1 can Tuna (drained)
  • 2 tbsp Ranch Salad Dressing
  • 1 tbsp Pickle Relish
  • Lettuce
  • Cherry Tomatoes

Mix tuna, salad dressing, and relish together and chill for at least an hour. When ready to serve, rip lettuce into bite size portions and put into a salad bowl. spoon tuna mixture on top of lettuce and garnish with cherry tomatoes. You can substitute chicken, ham, or roast beef for the tuna if you desire. This great for light lunches or as a side dish.

Contributed by Edward Sutton

printer Print this Recipe

Ham-n-Cheese Pockets

  • One tube of Pillsbury Grande Biscuits
  • Sliced ham (the thicker the better)
  • Your favorite cheese

Pop open the biscuits and roll each one flatter and thinner. Place a slice of ham and one of cheese onto half of each circle. Fold over and seal with the tines of a fork. Place each pocket into a heated dutch oven and bake until GBD (Golden, Brown and Delicious). Cheese will be hot, be careful.

Contributed by Jeff Shaw

printer Print this Recipe

Peppered Steak with Bleu Cheese Sauce

  • 4 New York or Rib Eye Steaks
  • Crushed Black Pepper

Press crushed black pepper into steaks. Let stand for one hour. When grilling to desired doneness, flip steak and smother with bleu cheese sauce to melt.

Bleu Cheese Sauce:

  • 1 clove garlic, minced
  • 1/2 lb. bleu cheese, crumbled
  • 2 T. butter or margarine
  • dash Worcheshire sauce

Combine ingredients to blend well.

Contributed by Donna Bellows

printer Print this Recipe

Boston Bean Open-Face Sandwich

  • 6 Dark Rye Bread Slices
  • 1 can Baked Beans
  • 6 Hot Dogs Split Lengthwise
  • 1 lb Shredded Swiss Cheese
  • Bacon Bits
  • Ketchup
  • Scallions
  • Cooking Spray

Spray heavy frying pan and place on hot coals. Place slices of bread (as many as your frying pan has room for). Spoon baked beans onto the bread. Place 2 hot dog halves on top of the baked beans. Then add the cheese on top. Sprinkle bacon bits on top of the cheese. Cook over the coals until the cheese melts (take care to not burn the bread - you may need to elevate the frying pan slightly above the coals depending on how hot they are). Once the cheese is melted, place a couple of scallions on top for added garnish and flavor. Serve immediately.

Contributed by Edward Sutton

printer Print this Recipe

Tater Taco Time

  • 1 lb Ground Beef
  • 1/4 cup White Onion (chopped)
  • 1/4 cup Green Pepper (chopped)
  • 3 cans Sliced Potatoes (drained)
  • 2 cups Tomato Juice
  • 3/4 cup Water
  • 1 pouch Taco Seasoning Mix
  • 1 cup Sour Cream
  • 1 tbsp Fresh Parsley (minced)
  • 1/2 tsp Salt

Place a large heavy skillet over hot coals and cook beef, onion, and green pepper until done. Drain off excess fat. mix in the water, taco pouch, and salt. Raise skillet a little to allow the beef mixture to simmer for 3 mins. Add potatoes and tomato juice and mix well. Cover the skillet and simmer for another 15 mins. Remove from heat. Combine the sour cream and parsley. Spread the sour cream mixture over the top. Cover and let stand for 5 mins. Serves approx. 6 adults.

Contributed by Edward Sutton

printer Print this Recipe

Chicken-Feta Burger

  • 1 pound uncooked ground chicken breast
  • 1 Tbsp fresh oregano
  • 1/4 tsp garlic powder
  • 7 Tbsp feta cheese, crumbled
  • 4 small wheat pita(s)
  • 4 piece lettuce, romaine
  • 2/3 cup roasted red peppers, sliced (without oil)
  • 5 small olive(s), black, sliced (about 4 tsp)

Preheat grill or broiler. Mix chicken, oregano, garlic powder and feta together in a medium-sized bowl; divide mixture into four balls and then press them gently into patties. Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.

Serve each burger in a pita with a lettuce leaf, 1/4 of peppers and 1 teaspoon of olives.

Contributed by Edward Sutton

printer Print this Recipe

Super Mac & Cheese With Broccoli

  • 1 can Chicken Broth (14.5 oz)
  • 1 cup Elbow Macaroni (uncooked)
  • 1 package Frozen Broccoli (10 oz)
  • 1 cup Cheddar Cheese (shredded)
  • 4 tbsp Parmesan Cheese (grated)

Bring the chicken broth to a boil over hot coals (or campstove). Add the macaroni and boil for 8 to 10 mins (or until tender and a slight amount of broth remains). Don't drain the broth from the noodles. Add the rest to the pan and continue to simmer over the coals until everything is hot. Serves approx. 2 adults.

Contributed by Edward Sutton

printer Print this Recipe

Tofu Sloppy Joes

  • 1 cup Onions (chopped)
  • 1 clove Garlic (minced)
  • 2 tbsp Vegetable Oil
  • 1 cup Green Pepper (chopped)
  • 16 oz Firm Tofu (crumbled)
  • 1 3/4 cup Tomato (diced)
  • 6 oz Tomato Paste
  • 1/2 cup Water
  • 1 tsp Coriander (ground)
  • 1 tsp Cumin (ground)
  • 1 tsp Oregano (dried)
  • 1 tsp Brown Sugar
  • Salt, Black Pepper, & Cayenne To Taste
  • 6 - 8 Kaiser Rolls

In a saucepan over medium coals, saute the onion & garlic in the oil until soft. Add the green peppers and continue to saute. Add everything else (except the items listed "to taste") and simmer for approx. 10 mins. Add the black pepper, salt, and cayenne to taste and simmer (allowing time for these 3 to meld flavors). place approx. a 1/2 cup of the sloppy joe on each Kaiser roll and serve.

Contributed by Edward Sutton

printer Print this Recipe

Hash Brown Patty Pizza

  • 10 Hash Brown Patties
  • 10 Thin Ham Slices (pkg. ham is ok)
  • 10 Thin Sliced Green Pepper Rings
  • 1 can Pizza Sauce
  • 1 pkg Shreaded Pizza Cheese
  • Cooking Spray Or Oil

Place a large heavy skillet over medium hot coals. Use cooking spray or oil to coat the pan to keep the hash browns from burning. Fry the hash browns until done, flipping as needed. On each hash brown: spread some pizza sauce, then place a slice of ham, and finally the green pepper ring. Sprinkle the pizza cheese over each one. Cover the pan and remove from the coals. Serve once the cheese has melted.

Contributed by: Edward Sutton

printer Print this Recipe

Fast & Easy Iceburg Chicken

Topping

  • 5 oz Boneless Chicken Breast (chopped)
  • 4 tbsp Salad Dressing or Mayonnaise
  • 1 pinch Garlic Powder (to taste)

Salad

  • 2 1/2 c Iceburg Garden Salad Mix
  • 6 - 7 tbsp Blue Cheese Salad Dressing

Garnish

  • 2 slices Tomato (small to medium)
  • 2 Green Onions
  • 4 Saltine Crackers

Mix together the topping first in a bowl with a lid. Cover and chill the topping. Toss together the Salad ingrediants in another bowl and then seperate into individual bowls. Place 1 slice of tomato per bowl directly on top of the Salad mixture. Spoon equal amounts of the Topping mixtures to each bowl on top of the tomato. Lay 1 green onion per bowl off to one side of the bowl. Finally place 2 saltine crackers per bowl opposite the green onion. Serves 2 as a main course to a light lunch.

Contributed by Edward Sutton

printer Print this Recipe

Mexi-Burgers

  • 3/4 lb Ground Beef (raw)
  • 6 oz Refried Beans (can or fresh)
  • 1/2 tsp Cayenne Pepper (ground)
  • 1 tsp Black Pepper (ground)
  • 4 slice American Cheese
  • 1 c Iceburg Lettuce (shreaded)
  • 8 tbsp Chunky Salsa (hot or mild)

Mix together the ground beef, refried beans, cayenne pepper, and the black pepper into a bowl. Seperate and press the beef mixture into 4 equal patties. Cook over hot coals in a heavy frying pan until fully cooked. Place 1 slice of cheese on each pattie and allow it to melt. Remove patties to a serving tray. Spoon 2 tbsp of chunky salsa on each patty and garnish the serving tray with the shredded iceburg lettuce (each mexi-burger should be served with an equal portion of the iceburg lettuce garnish). This is real good when served with a side dish of spanish rice.

Contributed by Edward Sutton

printer Print this Recipe

Campfire Sausage & Peppers

  • 1 lb Pre-Cooked Sausage Links (thawed)
  • 1/4 c Chopped Green Peppers
  • 1/4 c Chopped Red Peppers
  • 1/4 c Chopped Yellow Peppers
  • 1/4 c Chopped Onions
  • 1 tbsp Basil
  • 1/2 tsp Black Pepper
  • 1 stick Butter
  • 1 tbsp Milk

In a heavy saucepan, melt the whole stick of butter. Then add the peppers, onions, basil, and black pepper to the melted butter and saute. Once the peppers and onions are tender, add the pre-cooked sausage and milk. Allow it to cook off some of the liquid so the butter sauce thickens slightly and the sausage links get hot.

I like to serve this over cooked rice.

Contributed by Edward Sutton

printer Print this Recipe

top

SIDE DISHES

Maravia Dirty Rice

This easy to make tasty dish can be part of a larger meal, or can be beefed up with small chunks of cooked beef, chicken or sausage to make a one dutch meal -- a variation of jambalaya. More or less of any of the many Cajun seasonings now available at your local grocery store will take you as far into the flavors of Louisiana Cajun country as your local taste buds dare to take you.

Chop 2 onions, 1 green bell pepper, 1 red bell pepper, 1/2 bunch of celery. Cook 8 pieces of bacon in bottom of dutch till crisp. Remove Bacon. Saute veggies in bacon grease, add cooking oil as needed. Stir in 6 cans beef consume. 3 cans rice. 1 lg can mushrooms. Cook 40 minutes, til rice is done. Sprinkle crumbled up bacon on top.

Contributed by Maravia Raft Company

printer Print this Recipe

Potato Delight

Fold aluminum foil to make a pocket to hold ingredients. Chop potato in 1-inch chunks, add tablespoon of butter and cook closed over hot coals for about 10 min. Open pockets and add vegetables, ( I use mushrooms and onions). add teaspoon butter and salt and pepper. Cook for about 5 more minutes with the pocket closed back up. Let cool for short time and enjoy!

printer Print this Recipe

Ranch Style Dutch Oven Potatoes

  • 30-35 golf-ball sized new red potatoes
  • 1 medium onion
  • 1/2 stick butter
  • 1 pkg. dry ranch dip mix

Spray Dutch Oven with Pam spray. Wash potatoes, do not peel, cut in half and place in bottom of dutch oven. Chop onion and place on top of potatoes. Place chunks of butter on top of potatoes and onions. Sprinkle Ranch dip mix over all.

Bake 30-45 minutes.

Any kind of potatoes can be used. If using regular sized potatoes they should be cut into medium sized chunks. Baby carrots can also be added if desired.

printer Print this Recipe

Super Picnic Salad

  • 4 Strips Cooked Bacon (Chopped)
  • 6 Large Boiled Potatoes With Skin Left On (Cubed)
  • 2 Large Hardboiled Eggs (Chopped)
  • 2 Green Onions (Chopped)
  • 1/2 Green Pepper (Chopped)
  • 1 tsp Prepared Horseradish (Not The Creamy Style)
  • 1 tsp Honey Mustard (Yellow Mustard Is OK)
  • 1 pkg Ranch Dressing Mix
  • 1 cup Mayonnaise or Salad Dressing
  • Salt - Pepper - Garlic Powder

Mix mayo, mustard, horseradish, and dressing mix together and set it aside. Mix bacon, potatoes, eggs, green onions, and green peppers together taking care to not turn the potatoes into mashed potatoes (it does happen sometimes, but it still tastes good so don't throw it out if this occurs). Carefully mix the mayo mixture into the potato mixture. Add salt, pepper, and garlic powder to taste. Place it in the fridge to chill. Best served on a bed of lettuce with a slice of tomato on the side.

Contributed by Edward Sutton

printer Print this Recipe

Dilled Potatoes

  • One lg jar of peeled white potatoes (drained)
    OR
    20 golf ball size potatoes (cleaned & unpeeled & preboiled)
  • 1 - 2 t garlic powder
  • 1 - 2 t salt & pepper
  • 1/2 stick butter
  • small bunch of fresh dill
    OR
    2 T dried dill
  • 1 small sliced onion (optional)
  • 2 ice cubes (optional)

Make a foil pocket. Add all ingredients. Cook oven campfire or on a grill for 20-25 minutes. These are so easy and everyone enjoys them.

Contributed by Tracy McNeely

printer Print this Recipe

Quickie Coleslaw

  • 4 cups Shredded Cabbage
  • 1/2 med Chopped Cucumber
  • 1/4 cup Chopped Onion
  • 1/2 tsp Celery Seed
  • 1/2 tsp Salt
  • 1 cup Mayonnaise or Salad Dressing
  • 1/4 cup Thawed Undiluted Frozen Orange Juice

Combine cabbage, cucumber, onion, celery seed, and salt in a mixing bowl and toss lightly. Combine Mayonnaise and orange juice. Pour over cabbage mixture, toss lightly, and serve immediately. Serves 4-6 adults.

Contributed by Edward Sutton

printer Print this Recipe

Ham And Pea Stuffed Tomatoes

  • 1/4 cup Mayonnaise or Salad Dressing
  • 1/2 tsp Prepared Mustard
  • 1/8 tsp Pepper
  • 1 cup Cold Cooked Peas
  • 1 cup Diced Ham
  • 2 Sliced Green Onions
  • 4 med. Tomatoes

Combine mayonnaise, mustard, and pepper in a mixing bowl. Add peas, ham, and green onion. Chill for at least 1 hour. Cut the top 1/3 off of the tomatoes and scoop out center pulp and seeds. Chill tomatoes. Just before serving, spoon ham mixture into tomatoes and serve on a bed of lettuce.

Contributed by Edward Sutton

printer Print this Recipe

Quick Potato Puffs

  • 2 cups Mashed Potatoes
  • 1/8 cup Whole Kernel Corn (cooked)
  • 1/2 cup Shredded Chicken (cooked)
  • Cooking Spray

Mix mashed potatoes, corn, and chicken in a bowl. Place a heavy frying pan, coated with cooking spray, on hot coals. Spoon 1 tbsp portions of the potato mixture into the frying pan. Fry until browned turning as needed. This makes a nice afternoon treat or a side dish at supper time. This delight works great as party treats as well.

Contributed by Edward Sutton

printer Print this Recipe

Corn on the Cob and Artichokes

Soak corn with husks on for an hour before cooking. About half an hour through, put on a big pot of water, enough to cover your artichokes. Cut the rough part of the stem off the artichoke and place in water. Let it boil for 20 minutes at least for 2 big 'chokes. Meanwhile, wrap the corn cobs in foil and place right onto the fire in the red coals. Turn every now and then, and cook for about 10-15 minutes. Eat artichokes by peeling off each leaf, dipping in butter, margarine or your favorite sauce, and scraping the meat off the inner edge of the leaf with your teeth. Discard the "choke" which is the smaller petals and stamen-like things near the centre, but do not lose out on the amazing flavor of the central stem top! Enjoy!!

Great on our cross-continent motorcycle trips; vegetarian and easy to carry!

Contributed by Sally Hopkins

printer Print this Recipe

Potatoes with garlic

Clean and slice large baking potatoes (or any size) partway through. Insert slices of garlic, butter, margarine or olive oil between pieces. Salt & pepper to taste. Cover in foil (so as not to leak out butter) and place in coals for half an hour (check to see if it is done, and leave longer if necessary). Enjoy!!

Contributed by Sally Hopkins

printer Print this Recipe

Simple Five Cup Summer Salad

  • 1 cup White Miniature Marshmallows
  • 1 cup Mandarin Oranges (seperated)
  • 1 cup Pineapple (tidbits or crushed)
  • 1 cup Coconut (shredded)
  • 1 cup Sour Cream

Gently combine everything together in a bowl and chill. Can be made the night before serving.

Contributed by Edward Sutton

printer Print this Recipe

Cabbage Saute'

  • 1 tbsp Onion (finely chopped)
  • 1 clove Garlic (minced)
  • 1 tbsp Olive Oil
  • 5 cups Cabbage (chopped)
  • 1 tbsp Soy Sauce
  • 1/2 tsp Sugar
  • 1/8 tsp Black Pepper

Place skillet on medium heat coals. Saute' onion and garlic until tender. Add cabbage and continue to saute' until crisp-tender (about 5 mins.). Add soy sauce, sugar, and pepper. Cook and stir until the cabbage is tender (3 - 5 mins.)

Can be served as a side dish, but my favorite way to serve this is to use it as a topping for a cheeseburger, breaded pork tenderloin, and good old hot dogs!

Contributed by Edward Sutton

printer Print this Recipe

top

SOUPS

Clam Chowder

1 pkg. Knorr "Swiss Leek" soup mix
2/3 cup instant potatoes
2/3 cup powdered milk
5 cups water
6 oz. can chopped or minced clams, including juice
Mix all ingredients and bring to a boil. Simmer for 5 minutes or until done. Bacon sprinkled on top is a nice flavor addition.

Contributed by: Barbara B. Sharpe.

printer Print this Recipe

Open Kettle Stew

This works best if you have a tripod and a medium kettle to hang over the campfire (can also be prepared on a standard camping stove as well using a standard saucepan).

  • 1 To 1 1/2lb Stew Beef (cubed)
  • 3 Potatoes (chunked)
  • 3 Carrots (chunked)
  • 1 Onion (chunked)
  • 3 Celery Stalks (chunked)
  • 2 Tomatoes (chunked)
  • 1 Green Pepper (chunked)
  • 1 Yellow Pepper (chunked) - (may substitute colored pepper with green pepper)
  • 1 Red Pepper (chunked) - (may substitute colored pepper with green pepper)
  • 4-6 Mushrooms (chunked)
  • Turnip Greens (chopped)- Between 1/2 To A Full Handful (optional)
  • Water
  • Seasoning (salt, pepper, garlic powder, etc...)

Place stew beef in kettle and cover with just enough water to cook the beef (too much water at this time will increase the amount of time it takes to cook the beef). Once the beef is is "just pink" on the inside, add all the veggies to the kettle. Add more water to the kettle (see note above about using too much water at this time). Allow everything to cook while adding your favorite seasonings (salt, pepper, garlic, and bay leaf is recommended). By adding small amounts of seasoning during the course of the final cooking process allows you to tailor it to your own tastes, plus it helps you to remember to stir the kettle from time to time. You may wish to add more water as it cooks off. I generally use as little water as possible to keep the stew thick, but it's all up to your taste. Once everything is cooked, just grab a bowl and a spoon and enjoy.

*chunked means that you don't have to chop the veggies equally as the whole effect of this stew is to taste and look homemade. Also I didn't define the size of veggies to use as this all depends on how many people you are going to feed. I usually use Med. To Lrg. sized veggies, but my wife claims I always do an overkill when I make it.

*note - This stew is meant to be cooked "all day" over an open fire. I will usually start it around 1:00pm and let it slowly cook all afternoon. Stirring it "from time to time".

Contributed by Edward Sutton

printer Print this Recipe

Swedish Apple Soup

  • 6 Medium Sized Sour Apples
  • 1 1/2 c Dried Apple Slices
  • 2/3 c Granulated Sugar
  • 7 c Water
  • 2 tbsp Lemon Juice
  • 1 1/2 tbsp Potato Flour
  • Lemon Peel From 1/4 Slice Of Lemon
  • 1/8 Stick Cinnamon

** This is a "make-ahead" recipe so the directions reflect this **

Wash and rinse the sour apples. Core and section the sour apples. Put 6 1/2 cups water in saucepan and bring to a boil. Add the sour apple sections, lemon peel, and cinnamon stick to the boiling water and boil until the sour apples are very tender. When tender, pass through a wire sieve (strainer) allowing only the stock to pass through. Throw out the sour apples, lemon peel, and cinnamon stick (I suggest that the boiled sour apples could be thrown out into your yard for the birds to eat - They love it!). Pour the apple stock back into a saucepan and add the sugar, dried apples, and lemon juice. Bring to a boil. Mix the potato flour and the remaining 1/2 cup of cold water together. Stir in the flour mixture to the boiling soup. Cook the soup for about 10 mins. (adding more lemon juice and sugar if needed). Place in a tightly sealed container. Let soup cool and refrigerate it until served. This soup is served cold and may be topped with whipped cream and a Swedish rusk (Swedish toasted bread) on the side.

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

Contributed by: Edward Sutton

printer Print this Recipe

Corn Soup

  • 12 ears Corn (de-husked and cleaned)
  • 1 tbsp Flour
  • 1 tsp Salt
  • 1 tsp Parsley (minced)
  • 1/2 cup Butter (melted)
  • 4 Hard Boiled Egg Yolks

Grate the corn off of 6 ears. Place the 6 cobs in a pot allowing it to boil for about 45 mins. Meanwhile, cut the corn from the remain 6 ears and combine it with the grated corn in a bowl. Mash the egg yolks and add the flour, salt, and melted butter. Slowly add the corn cob stock to the mixture stirring constantly. Add the corn and parsley to the mix and allow it to cook for another 10 mins. If soup is too thick, thin it with water or milk.

Contributed by Edward Sutton

printer Print this Recipe

Smitty's Campfire Chili

  • 1lb hamburger
  • 1 can stewed tomatoes
  • 1 can chili beans
  • 1can tomato soup
  • 1 medium to large onion
  • Garlic salt or powder
  • 1 tsp salt
  • 1 tsp pepper
  • Chili powder

In a large frying pan brown hamburger and diced onion and season to taste with garlic salt. Drain excess grease. Add remaining ingredients and season to taste with chili powder. Let simmer till thickens.

Contributed by Craig Smith

printer Print this Recipe

Cool Summer Fruit Soup

  • 6 cups Cantaloupe (peeled, seeded, & cubed)
  • 1 3/4 cups Coconut Milk
  • 2 tbsp Lime Juice
  • 2 tbsp Ginger Root (grated)
  • 2 tbsp Mint (minced)
  • 1 tsp Almond Extract
  • 1 dash Ground Cinnamon (be generous)
  • 1/4* cup Brown Sugar (packed)

Puree everything except the brown sugar in a blender (or food processor) until smooth. Sweeten with the brown sugar to taste (use more than a 1/4 cup if desired). Chill for several hours or overnight to allow for the flavors to meld. Serve garnished with mint leaves, edible flower petals, and/or lemon slices.

Contributed by Edward Sutton

printer Print this Recipe

top

SNACKS

Quickie Crunchie Trail Mix

  • 16 oz. M&M's (or equiv.)
  • 10 oz. Peanut Butter Chips
  • 3 oz. Chow Mein Noodles
  • 1 1/2 cup Raisins
  • 1 1/4 cup Peanuts (shells removed)

Put everything in a big Ziplock (or equiv.) zipper style bag and shake until well mixed. Store in an airtight bag. Makes approx. 8 servings.

Contributed by: Edward Sutton

printer Print this Recipe

Ants On A Log

  • Celery
  • Peanut Butter
  • Raisins

The actual amount of each ingrediant depends on how many you plan to make.

Clean and trin the celery to short equal lengths. Spread the peanut butter in the "groove" of each piece of celery. Then place the raisins on the peanut butter.

Easy & fun for the kids to make if they get bored and hungry.

Contributed by: Edward Sutton

printer Print this Recipe

Haystacks

  • 1 lb Butterscotch Chips
  • 2/3 c Peanut Butter
  • 1 can Chow Mein Noodles

Place a heavy pan on medium heat coals. Place the butterscotch chips and peanut butter in the pan and melt them together stirring it constantly so as not to be burned. Put the noodles in a large mixing bowl and pour the hot mix over it. Carefully mix the 2 together. drop by spoonfuls onto wax paper and allow to cool.

Contributed by: Edward Sutton

printer Print this Recipe

top










Internet and Business Solutions for the Outdoor Industry src="scripts/footer-om.js">