![]()
|
A to Z Recipes
August 3, 2008
Always something to make you think,
laugh and cook.
|
Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. It has been hectic around here lately, but life is good. Yeppers! It is hotter than all get-out, but we're managing
alright. We're having sweet dreams of cooler temps ahead...
We leave for the GNWE trip on Tuesday morning of next week. I truly wish for more who live in the northwest U.S. and B.C. areas to share in the opportunity to meet some fellow a2z'ers, some of whom are traveling over 2,500 miles. I sure hope you take advantage of this chance to make some new friends from across the US on your own doorstep, face to face. Our
GNWE trip is scheduled for August 12 - 19 in
Washington State and Vancouver, BC. We plan on having dinner together with the a2z gang in
Bellingham on Wednesday evening (5:30pm), August 13th at
Billy McHale's. We will be in Seattle on Friday, August 15th and will be having lunch there. If you are interested in meeting, please let me know and we'll choose a place you like. Our big soiree is scheduled on Saturday, August 16th in
North Vancouver, B.C. where Bill Anatooskin has orchestrated a fabulous buffet at
Cheers (1:30pm). If you'd like more information about the
GNWE, visit the web page here:
Great Northwestern Escape. There is an email link at the end of that page if you'd like to contact me. There is no charge for attending other than to pay for your own meal. We don't charge for anything at
A to Z Recipes... and never will!
Make sure to visit the Monthly Theme section to read all about our newest theme
topic being announced today. I believe the topic is one you will truly enjoy so please share your recipes with us for the
Monthly Theme issue. Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
Today's issue is full of recipes for camping (and Dutch oven - outdoor cooking). I was quite pleased with the
response.We've got
over 85 recipes for you campers! While I have become less enthusiastic about camping as I get older, I do recognize a recipe that "works" for campers and we have a slew of them. There is also something to make you think and laugh here, which makes for a great newsletter. Here's who did all the sharing for you today:
Patricia, Charlevoix, MI
Dorine H., Newark, DE
Jean M., OH
Jessica, Corfu, Greece
Sheila, FL
Shirley, WA State
Doe, Oliver, B.C.
Janet, Portage, WI
Nancy F., Sacramento, CA
Jessica, Corfu, Greece
Leasa, IA
Luanne, FL
Marsha G., IN
Lisa H., Belmont, NC
Shelia S., Dandridge, TN
Ann, FL
Mary S., Nashville, TN
Johnny, LA
Jim D., WA State
We'll see you here again on Wednesday, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. It will be a lovely time of year, so please visit this web page for information as it develops:
Great Northwestern Escape.
| |
|
Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
| |
|
Camping is nature's way of promoting the motel business.
~Dave Barry --American writer, b.1947
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
A Camper's Prayer
God of the mountains and hills, make me tall and strong;
Tall enough and strong enough to right some wrong.
God of the stars, make me steadfast and sure;
God of every lake and stream, flow through my life and make it clean;
Let me do nothing base and mean.
God of the trees and woods, keep me fresh and pure;
God of the rain, wash from my life all dirt and stain;
Pure and strong let me remain.
God of the seed and soil, plant in my heart Thy love;
God of the darkness and day, through shadows or light, be my stay;
Guide Thou my way.
God of the radiant sun, light Thou my life;
God of the glorious dawn, make each day a fresh start.
God of the evening peace and quiet, keep me free from fear and strife.
God of the gay, free birds, sing in my heart.
God of the surging waves and sea, wide horizons give to me;
Help me to see the world as Thou wouldst have it be;
God of the lovely rose, make me lovely, too;
God of the morning dew, each day my faith renew.
God of all growing things, keep me growing too.
Source: Opossum Al
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
S'mores
~Shared by Patricia, Charlevoix, MI
The first written record of S'mores was in the Girl Scout Handbook of 1927. Now
S'mores are an absolute "must" for the annual camping trip, or back yard BBQ.
Apparently S'more is a contraction of the phrase "some more", most likely picked up from some youngster with a full mouth.
S'mores are so popular that there are now several variations including Belgian
S'mores which is made by placing a piece of red licorice on top of the marshmallow. Peanut butter is another yummy addition.
Camping Help
~Shared by Dorine H., Newark, DE
This is a tip for camping rather than a recipe. Take a bar of plain soap such as Ivory with you. Rub a thick coat of it onto the outer bottom of any pan you use before putting it over the fire. This way, instead of having all that blackness to scrub off, you just wash off the soap and all the blackness goes with it.
Coffee Can Cooking on a Campfire
A simple and easy way of campfire cooking is to set a large coffee can on the coals. Layer your food into the can, cover it and use the coffee can to cook your meal. This is a very simple and easy method for camp cooking.
Can Cooking Instructions:
Use an empty 44-ounce coffee can for your pot.
Layer your food into the can.
Suggested foods: Use hamburger or chicken, onions, potatoes, carrots, mushrooms, and other vegetables.
Seal the top of the coffee can with heavy-duty foil.
Place the can onto the coals.
Put a few coals on top of the foil.
Cook the can for 1/2 hour to 45 minutes.
Carefully remove the can from the fire. Using gloves may be a good idea.
Serve up your mouth-watering meal!
Save your old coffee cans, and try out this idea on your next camping trip. You won’t even need to bring a pan along!
Source: Camp Spot
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
| Monthly Theme, Recipe Submissions |
|
The Monthly Theme topic is: Positively Potatoes
September is National Potato Month. In celebration of this wonderful vegetable, we will be collecting your favorite recipes that contain potatoes. I'll bet you didn't know that ONE medium-sized potato, eaten with the skin on:
Is just 110 calories.
Has nearly half of the Daily Value for vitamin C.
Is one of the best sources of potassium and fiber in the produce section.
Is a great way to eat your veggies!
Join in the tater frenzy by sharing your potato favorites in our current
Monthly Theme topic of Positively Potatoes.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Positively Potatoes We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Positively Potatoes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Positively Potatoes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Positively Potatoes has a deadline of August 31, 2008, and will be posted on September 7, 2008.
Please use this email link to submit a recipe for theme recipes: Positively Potatoes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
| |
|
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
| |
|
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our August Birthday Babies:
2nd Erica C. in Arizona
2nd Sandy M. in Port St. Lucie, Florida
2nd Mary Jane in Groveport, Ohio
5th Clifford S. in Winona, Minnesota
5th Deborah P. in Huntsville, Alabama
6th Sally P. in Grants Pass, Oregon
9th Elizabeth S. in Cerritos, California
11th Nancy in New Mexico
11th Don in Walkerton, Indiana
12th Patti in Maryland
13th Rebecca C. in Chesapeake, Ohio
13th Ann P. in Kinston, North Carolina
13th Carolyn C. in Millsboro, Delaware
13th Chef Paul Kirk in Roeland Park, Kansas
14th Debbie in Tillson, New York
14th Tanya in Indianapolis, Indiana
14th Lisa P. in Morehead City, North Carolina
15th Linda H. in Rosharon, Texas
15th LaNette P. in Golden Valley, Arizona
16th Fay in Sydney, Australia
17th Nancy H. in Montgomery, Texas
17th Jeri K. in Brooklyn, New York
18th Evelyn in Sault Ste Marie, Ontario, Canada
19th Ann S. in Titusville, Florida
19th Katie B. in Scranton, South Carolina
19th Shirley M. in Olney, Illinois
20th Lois Jean F. in Brandenburg, Kentucky
20th Elizabeth P. in LaFayette, Georgia
21st Diane in Friesland, Wisconsin
21st LaDonna in Corvallis, Oregon
21st Cindy in Gardner, Illinois
23rd Lisa in Belmont, North Carolina
25th Marsha P. in Cynthiana, Kentucky
26th Charlie J. in Mobile, Alabama
26th Luanne T. in Deltona, Florida
26th Janet E. in North Little Rock, Arkansas
27th Tammy in Albemarle, North Carolina
29th Carol R. in Lee's Summit, Missouri
30th Tom W. in Amesbury, Massachusetts
30th Valerie in Sparta, Tennessee
30th Sharon B. in Prescott, Ontario, Canada
30th Jean in Newport, Tennessee
31st Evelyn C. in Palm Harbor, Florida
31st Ron J. in The United Kingdom
31st Linda D. in Eastbourne, United Kingdom
31st Karen in Hughson, California
Only birthdays shared using the appropriate link and basic information will be considered for posting.
| |
|
"CAMPING OUT"
~A letter from Jean M., OH
Dear Campers,
You have hit on a subject dear to my heart ! I adore camping ! My very favorite place is any 4-star hotel with pool. sauna, exercise room and excellent restaurants, at least 3 of them, with a breakfast bar and room service.
I love having my bed made each day, fresh towels and a chocolate on my pillow, and baskets of fruit and a complimentary bottle of wine. This is pleasing to my heart, and bugs,
mosquitoes and poison ivy can all stay in the KOA's !!!!!!
Sorry, all you who are dedicated to "CAMPING OUT", but it's NOT my cup of tea. You cook and clean at home. Why do it on your vacation ?? But then I'm 87 years old, too. We did a bit of this when my kids were young, but usually the Boy Scouts handled the chores !!
S'MORES
~Shared by Jessica, Corfu, Greece
HOW GIRLS MAKE S'MORES
(1) Place Hershey bars on graham crackers.
(2) Toast marshmallows.
(3) Place toasted marshmallows on Hershey bars to melt chocolate.
HOW BOYS MAKE S'MORES
(1) Eat Hershey bars.
(2) Eat marshmallows.
(3) Throw graham crackers at other boys.
http://www.geocities.com/suarezgfam/SmoresHistory.html
(According to this website, August 10th is National S'mores Day.)
CAMPING ALERT!
In case anyone is considering doing some camping this spring or summer, please note the following public service announcement:
In Alaska, tourists are warned to wear tiny bells on their clothing when hiking in bear country. The bells warn away MOST bears. Tourists are also cautioned to watch the ground on the trail, paying particular attention to bear droppings to be alert for the presence of Grizzly Bears. One can tell a Grizzly dropping because it has tiny bells in it.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
TEXAS
SMOTHERED KISS
Large Marshmallows
Hershey's Kisses
Toast marshmallow on pointed dowel. When done, place a Hershey's Kiss on end of dowel and pull marshmallow over and off dowel.
The marshmallow actually smothers over the kiss. We cook up a few of these and set them on our plates to cool slightly. Then we scarf 'em down!
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
| |
|
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
HOBO DINNER
~Shared by Patricia, Charlevoix, MI
For each serving:
1 hamburger patty
1 small potato sliced thin
1 slice green pepper
1 slice sweet onion
Wrap all ingredients in heavy duty foil and place on BBQ. Cook at least 20 minutes or to desired doneness of burger.
S'MORES
~Shared by Patricia, Charlevoix, MI
Never had the privilege of eating one of these but neighborhood kids have told me over and over that they are the best of the best.
1 Bag of Marshmallows
1 Box of Graham Crackers
1 Large Package of Hershey Bars
Toast marshmallow over the campfire until outside is brown and inside is soft. Slide off stick onto a graham cracker, top with a piece of Hershey and then a second graham cracker. Enjoy and enjoy again.
CAMPFIRE TATERS
~Shared by Sheila, FL
4-6 russet potatoes
1 large onion
? cup butter (or more if you like)
salt, pepper, garlic powder
Wash and peel potatoes, then cut into cubes. Slice onion.
Lay out two long sheets of aluminum foil side-by-side and overlapping each other by at least 2” on a flat surface.
Place cubed potatoes in the center of aluminum foil.
Set onions on top of potatoes.
Cube butter and distribute it evenly over potatoes and onions.
Season well with salt, pepper and garlic powder.
Fold over aluminum foil, sealing tightly. Get more sheet of aluminum foil and wrapped in the opposite direction. Make sure it is well sealed.
Place in red hot fiery coals or on top of an open flame for about 30 minutes (will depend on how thick your foil packet is how hot the fire/coals are).
Remove carefully from heat source and peel open and enjoy!
WHAT YOU GOT BORSCHT
~Shared by Shirley, WA State
1 can of whole potatoes
2 cans or roast beef or corn beef
1 can of stewed tomatoes
1 can Veg-All vegetables
2-3 cans beef broth
1 can beets juice goes in kettle too
1 onion
2 or more cloves garlic
1 pkg coleslaw mix
2 T. vinegar
1 Tbl. sugar
sour cream if you have it.
Open all the cans. Dump juice and all into a Dutch oven except the beets. vinegar, sugar and sour cream. Cook till cabbage is just about done. Add the beets, sugar and vinegar. Cook a couple minutes more and ladle into bowls and provide a
dollop of sour cream to top.
This is an old stand by recipe I even use at home when in a hurry. Its good and filling. Serve with crusty bread
CAMPERS SPANISH RICE MY WAY
~Shared by Shirley, WA State
1 lb. lean hamburger
1 onion chopped
2 cloves garlic minced
1 box of Rice A Roni Spanish Rice
1 can of stewed tomatoes
1 can mexi-corn or whole kernel corn
1 red pepper cut in julienne
1 can of drained black olives cut in half
2Tbl. chili powder
1/4 c. water
Brown meat. Drain if there is too much fat. Brown the Rice A Roni. Stir in chopped onion and garlic that is minced. Saute till transparent and stir in the rest. DO NOT drain. Cook for 15-20 min. on med heat.
PIGGIES IN A BLANKET
~Shared by Shirley, WA State
1 pkg beef hot dogs
1 tube of refrigerated biscuits of 10 to pkg.
roasting fork for each person
Roll the biscuit into a long rope. Wrap around hot dog. Thread on the double tines of the fork . One to a fork. Toast over open coals till the dough has baked and dog is hot. Serve with good mustard.
CAMPER'S DONUTS
~Shared by Shirley, WA State
In small Dutch oven over coals or on camp stove which I use, fill with oil to dept of at least 2-3 inches. Heat to medium heat. Use a chop
stick or handle of wooden spoon to test oil for heat by watching when the crazy glaze creeps towards the wooden stick, it is ready for frying.
One tube of refrigerated biscuits
Open biscuits and tear a hole in center and drop into hot fat. Cook till golden brown on side and flip them over and cook the other side. Shake them in some
sugar and cinnamon in a paper bag. Set and enjoy with a good cup of tea.
MIXED VEGGIE FOIL DINNER
~Shared by Doe, Oliver, B.C.
On 1 piece of heavy foil put 1-2 slices onion, shape a 1/4 lb burger patty, with patty, put on piece of foil, 1 tsp dry gravy mix, salt & pepper,1/3 c canned veggies. 1/3c sliced canned white potatoes. Optional- 1tsp gravy mix over top, 1 lg slice of onion. Wrap and seal in foil. Cook on coals 10-15 mins.
CAMPING ENCHILADA PIE
(Dutch Oven Cookery)
~Shared by Doe, Oliver, B.C.
Working over an open fire, brown 1 onion,1/2 tsp salt, 2 lbs grd beef, drain, add 1 can tomato soup, 2-10 oz cans mild enchilada sauce, 1 c water. Simmer 5 mins. Spoon 3/4's into a bowl. Arrange over mix still in pan a 8" flour tortilla. Alternate in layers 2-3, 8" tortillas,2 c mozzarlla or cheddar, or mixed. Finish with cheese. Replace lid on Dutch oven. Simmer 7-10 mins until cheese melts and tortillas soften. Serve pie with tortillas on side as bread also.
FOIL HAM & CHEESE ROLLS
~Shared by Doe, Oliver, B.C.
Make 2 cuts 1" apart across top of hard dinner rolls. Mix together 1 can deviled ham,1/4 c diced sw pickles, garlic salt, grated onion, pepper. Spread this generously inside each cut, insert in each cut, 1 piece of cheese, sprinkle top with parmesan cheese. Wrap in foil and put on coals until warmed through, 7-10 mins.
SWEET BREKKIE OR DESSERT
~Shared by Doe, Oliver, B.C.
Scrape out innards of both sides of English Muffins with fork or spoon. Fill one half with thinly sliced apple, sprinkled with cinn & br sugar or honey or thinly sliced peaches or pears. Cover filled half of muffin with other half and butter both on the outside. Wrap in foil. put in coals for 3-5 mins per side.
DUMP CAKE USING DUTCH OVEN CAMP COOKING
~Shared by Doe, Oliver, B.C.
Put in Dutch oven 1-29 oz. can sliced peaches with juice. Dump over top of peaches and spread evenly 1 white or yellow cake mix. Stir enough to moisten cake mix. Dot top with 1/4lb butter. For easy clean up line top and bottom of Dutch oven with foil. Put coals on top and bottom of Dutch oven, bake 45 mins. Variations- Pineapple, cherries apples and other fruits may be subbed for peaches. Nuts can also be sprinkled over top. The cake flavors may also be varied. Now I haven’t tried this, but I believe it would be made using the 19oz cake mix. Or I would have made a note to myself if it was otherwise.
CAMPING POTATOES
~Shared by Doe, Oliver, B.C.
5 potatoes thinly sliced
1 onion, sliced
6 tbsp butter, cut in pcs
1/3 c Cheddar, shredded
2 tbsp minced fresh parsley
1 tbsp Worcestershire
Salt & pepper to taste
1/3 c chicken broth
Preheat outdoor grill for high heat. On a piece of heavy foil, about 20” x20”, place potatoes & onion. Dot with butter. In medium bowl, mix cheddar, parsley, Worcester, salt & pepper. Sprinkle mixture over potatoes. Fold edges of foil. Cover potatoes with chicken broth. Seal foil tightly & put on prepped grill. Cook 35-40 mins or til potatoes are tender.
Things I did differently- I add garlic chips, or powder, also fresh thyme & rosemary if I have it growing. Also add Montreal Steak Spice. Also have used the pre-shredded cheeses in a bag. Have used the Garlic & Herb, Italian 3 cheese, and added a bit of Romano or parmesan. Once ages ago I had used leeks that I came across at a Farmer’s market, also portobellos mushrooms.
Now, Hubby informs me that I once used dry onion soup mix, which we do buy bulk, but I don’t recall using it. But again don’t see why it wouldn’t work.
PEANUTTY PORK CHOPS
~Shared by Doe, Oliver, B.C.
Can freeze in marinade.
1/2 c peanut butter
1/4 c water
2 tbsp oil
2 tbsp soy sauce
2 tbsp rice vinegar, white wine vinegar, or cider vinegar
1 tbsp fresh ginger
1 tbsp hoisin sauce
1 1/2 tsp sesame oil
1/2 tsp grd coriander
3 garlic
8 pork loin chops - 3 lbs
In shallow glass dish whisk together peanut butter, water, oil, vinegar, soya, ginger, hoisin, sesame oil , coriander, garlic. Add chops, turning to coat evenly. Cover and marinate at least 8 hrs-24 hrs. Let stand at room temp 30 mins. Reserving marinade, put chops on greased grill over med high heat, cook, turning once and basting with marinade for 12-15 mins until just a hint of pink remains. Transfer to platter, tent with foil. Let stand 5 mins. Chops can be frozen in marinade for up to 2 weeks. Thaw in fridge about 24 hrs. Let stand at room temp 30 mins.
ORANGE CUPCAKES
~Shared by Doe, Oliver, B.C.
Makes 12-18
1 orange per person
18 oz yellow, spice or ? cake mix
12" sq foil per orange
Cut 1" slice from top of each orange. Scoop out orange fruit & pulp. Leave peel intact as a baking cup. Fill each orange 2/3's full with prepared cake batter. Replace top of each orange. Put filled orange in centre of each piece of foil. Bring foil together at top and twist tight. Place wrapped oranges on coals 15-20 mins to bake. One cake mix will yield 12-18 oranges. I think a chocolate mix would be great!
CHINESE VEGGIE PACK
~Shared by Doe, Oliver, B.C.
1 celery diagonally sliced
1 sweet pepper in strips
6 lg mushrooms, halved
1 med onion thinly sliced
15x18 foil
3 tbsp teriyaki marinade
blk pepper
Put all veggies on foil. Sprinkle with marinade. Seal. Cook on grill 15 mins per side.
GARBAGE CAN TURKEY
~Shared by Doe, Oliver, B.C.
Now this isn’t a camping recipe, but it is different. Haven’t tried it either, yet!
“Not the conventional way of cooking a turkey but the results are amazing & the bird tastes wonderful. Seasoning can be added but is not necessary.”
Ingredients
Foil
15” wooden stake
1-12-lb whole turkey
New 15 gallon metal garbage can with lid
Directions
Lay about 3 long sheets of heavy duty foil out on the grass to make a square about 3x3 feet. Pound the wooden stake into the ground in the center of the foil. Fill the lid of the garbage can with a large pile of charcoal & light. Place the whole thawed turkey onto the stake, legs down. Turn the garbage can upside down & place over the turkey. Place piles of lighted coals on the top, and around the sides of can.
Cook for at least 1 ? hours, or keep going until coals go out. Do not lift can during cooking. Brush the charcoal off of the can, and lift off carefully as some heat may rush out when you lift the can. The internal temperature of the turkey should be at least 180f when taken in the thickest part of the thigh.
Source: Allrecipes.com
CAMPING OMELETS
~Shared by Janet, Portage, WI
It is hard to give exact measurements....it goes by how much you want.
4 servings
4 - 1 quart Freezer Zip lock bags
Large Pan/ Dutch oven
8 - Eggs
Shredded Cheese
Ham
Onions
Mushrooms
Fill pan 3/4 full with water and bring to a boil.
In each of the 4 zip lock bags, put in 2 eggs. Add the omelet fixings you like.
Squeeze as much air as you can out of the bag and seal. Squeeze the bag to mix up the eggs and the other ingredients.
Put the bag in the pan of boiling water. When the water returns to a boil, continue cooking for 15 minutes.
Remove from water and open the bag and put on plate. No muss, no fuss, no clean up.
PUDGIE PIES
~Shared by Janet, Portage, WI
When our kids were little and we went camping we made what we called "Pudgie Pies" You can purchase the Pudgie Pie makers from Walmart or Gander Mountain. I have seen them at both. They are called Camp Cooking Irons. They are great for all kinds of things. Desserts, sandwiches, pizza pockets, the options are endless. You put the cooking irons right into the hot coals of the campfire.
2 slices of bread
Butter
Your choice of canned pie filling
Butter 2 slices of bread and put 1 slice butter side down on one side of the cooking iron.
Put about 3 Tbs. of pie filling on top of bread
Put other slice of bread on top, butter side up.
Close cooking iron and trim off bread that is outside the iron.
Place iron right in hot coals about 5 minutes on each side.
Open cooking iron and remove. Be careful it will be extremely hot.
What you end up with is a toasted crust with hot pie filling inside.
For a sandwich you could use ham and cheese filling.
For pizza you would use pizza sauce, shredded mozzarella cheese and what ever pizza toppings you like, olives, mushrooms, pepperoni, etc.
Kids can not do this without adult help. My kids loved doing this because they all got what they wanted in their very own "Pudgie Pie"
CAMP TATERS
~Shared by Nancy F., Sacramento, CA
Ingredients:
6 baking potatoes
1 onion, chopped
4 ounce green chiles
4 ounce black olives, chopped
1/4 teaspoon garlic powder
1/2 teaspoon lemon pepper
6 teaspoons butter or margarine
Aluminum foil
Nonstick cooking spray
Scrub and chop baking potatoes into pieces, but do not peel.
Prepare and spray 6 to 8 square pieces of heavy-duty aluminum foil, one piece per serving. Place equal portions of the ingredients on each foil square. Fold the foil as you would for a sandwich, sealing ends.
Place on barbecue grill, over indirect heat, for about 45 to 55 minutes. Or bake in a preheated 425 degree F oven for 60 minutes.
Serves 6.
CAMPFIRE POTATOES I
~Shared by Nancy F., Sacramento, CA
Ingredients:
5 potatoes, thinly sliced
1 onion, sliced
6 tablespoons butter, cut into pieces
1/3 cup shredded Cheddar cheese
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth
Instructions:
Preheat an outdoor grill for high heat.
Place the potatoes and onions on a piece of heavy foil approximately 20 by 20 inches. Dot with butter.
In a medium bowl, mix Cheddar cheese, parsley, Worcestershire sauce, salt and pepper. Sprinkle the mixture over the potatoes.
Fold edges of foil. Cover potatoes with chicken broth.
Seal foil tightly and place on the prepared grill. Cook 35 to 40 minutes, or until potatoes are tender.
Serves 6.
CAMPFIRE POTATOES II
~Shared by Nancy F., Sacramento, CA
Ingredients:
5 medium potatoes, peeled and sliced
1/4 cup grated parmesan cheese
2 teaspoons minced fresh parsley
3/4 teaspoon granulated garlic
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed
Instructions:
Place half of the potatoes on a large piece of heavy duty foil. Sprinkle with Parmesan cheese, parsley, garlic powder, salt, and pepper; dot with butter. Top with the remaining potatoes. Fold foil over and seal tightly. Grill, covered, over medium heat for 30 to 35 minutes or until the potatoes are tender.
Serves 4.
S'MORES
~Shared by Jessica, Corfu, Greece
You probably have six thousand submissions of these recipes BUT as both my husband and I were always a bit "camping impaired" whenever we went out with the boys it's about all I've got to offer!
We used to just take coke, hot dogs, buns, cans of baked beans (and a can opener after the first time we forgot), and bags of chips (we only ate that stuff when we went camping!).
IF everyone was good before we left, I'd make some rice krispie treats (tho honestly the boys would eat them in the car before we ever arrived at the campsite!)
We always made s'mores tho. both Tom and I learned how to make them when WE went to camp... (according to the info on the website: the girl scouts published the recipe in the 1927)
S'MORES
8 sticks (for toasting the marshmallows)
16 graham crackers
8 bars plain chocolate (any of the good plain brands, broken in two)
16 marshmallows
Toast two marshmallows over the coals to a crisp gooey state and then put them inside a graham cracker and chocolate bar sandwich. The heat of the marshmallow between the halves of chocolate bar will melt the chocolate a bit. Though it tastes like "some more" one is really enough.
Tramping and Trailing with the Girl Scouts, Girl Scouts of the USA, 1927
RICE KRISPIES TREATS
~Shared by Jessica, Corfu, Greece
[from the Kellogg's Rice Krispies website]
3 tablespoons margarine or butter
1 package (10 oz. about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups KELLOGG'S RICE KRISPIES cereal
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
Microwave Directions::
In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Serves: 24 squares
The variations are legion: you can add nuts or coconut; add chocolate chips or m & m's; add caramels; use chocolate krispies. we've tried them all and they're great.
ALUMINUM EGGS
~Shared by Leasa, IA
Sausage patties (enough for 1 person)
eggs
hash brown potatoes
salt, pepper and spices to taste
Place potatoes, scrambled egg (doesn't need to be cooked), sausage patty and spices in heavy duty foil square. Seal securely. Place on med coals for 15 minutes.
1 packet serves 1
Source: MacScouter
BANANA BOATS
~Shared by Leasa, IA
This is an oldie from my Camp Fire Girls days.
1 banana, UNPEELED, split lengthwise
mini marshmallows
chocolate chips
Fill split banana with 4-5 mini marshmallows and about 10-15 chocolate chips. Wrap securely in foil. Place on hot coals for about 2 mins, until marshmallows and chocolate chips are melted. Be careful on opening, it's HOT!!
Note: peanut butter chips are good too!
Source: My Camp Fire Girls camp outs
SPAM BAKE
~Shared by Leasa, IA
What's a camp out if you don't have Spam?? lol
1 can of Spam, sliced 1/4 " thick
1 can crushed pineapple (8 oz)
1 can white new potatoes (sliced)
1 can sweet potatoes (not in syrup)
1 T butter
1 C dark brown sugar (light is fine)
In large double piece of heavy duty foil, (shiny side in) place slices of Spam. Top with sliced potatoes and sweet potatoes. Layer with 1/2 cup brown sugar and pineapple. Layer again with the other 1/2 cup brown sugar and butter. Seal securely. Place on hot coals and cook for 10 mins each side.
For variation: you can use a ham steak or leftover cooked ham. You can also add green peppers and/or onions for a Hawaiian flavor or add a few drops of Liquid Smoke.
Source: Chuckwagon Diner, Pat Kern
CAMPFIRE FRENCH FRIES
~Shared by Leasa, IA
4 potatoes, cut in strips
1-2 T Parmesan cheese
1 T margarine
2 T Real bacon bits
salt & pepper
Place potato strips on a large square of heavy duty foil, dull side out. Sprinkle with salt, pepper and cheese. Shake a bit to coat. Dot with margarine and sprinkle with bacon bits. Seal securely. Poke a small hole in top of package to vent. Grill over hot coals, turning several times until potatoes are tender, about 30-40 minutes.
Source: Chuckwagon Recipes
CHICKEN SURPRISE
~Shared by Leasa, IA
4-6 chicken breasts
1 can Cream of Chicken Soup
1 Can Cheddar Cheese Soup
1 large or 2 small cans mixed veggies or your choice (we like green beans and corn)
Using a disposable foil pan (like a turkey roasting pan), combine both soups and veggies, undrained. Stir, add chicken, covering with sauce. Cover with foil and cook on hot coals for about 20-25 mins until chicken is cooked through.
Source: Chuckwagon Diner, Kimberly, PA
PS: I think our all time favorite for breakfast is biscuits and gravy. I fry the sausage ahead of time, bake the biscuits ahead of time, then open a pkg of Southeastern Mills peppered gravy mix (it only takes water) and boil until hot. Too easy!
PPS: For a first night meal out, I make a package of Rice A Roni, Spanish style, according to directions and add a pound of browned hamburger. Then we just heat in the microwave (sorry, but we have one in the camper and I use it!!)
BROWN BEARS
~Shared by Luanne, FL
Yikes, my idea of camping is at the nearest hotel. Found this somewhere on the web in some camping recipes.
Cinnamon
Sugar
Pillsbury Crescent Rolls
Melted Butter
*You will need a 18" stick, tin foil and a little fire.
Directions:
Cover the stick with the tin foil, as smoothly as possible. Wrap the crescent roll tightly, around the stick. Cook over the fire until it turns a golden brown. Poor the melted butter over the crescent roll. Sprinkle cinnamon and sugar over buttered roll. Hold the stick and push the brown bear off onto a plate. Enjoy!
Comments:
When you are cooking, if it starts to fall off of the stick, pull it away from the fire, wrap around the stick more tightly and continue cooking.
HAWAIIAN DONUTS
~Shared by Luanne, FL
I asked one grandson for camping recipes as he is a Boy Scout. This is what he sent
1 cake donut per person to be served
Canned sliced pineapple
Brown sugar or cinnamon sugar
1/2 lb. butter
Aluminum foil
Slice donuts in half; butter each side and put a slice of pineapple between halves. Sprinkle with brown or cinnamon sugar and wrap in foil. Heat on coals or BBQ grill.
BAKED APPLES STUFFED WITH RAISINS
~Shared by Luanne, FL
This mix does about 4 apples.
Ingredients
One apple for each boy
1/2 cup brown (not golden) raisins
1/3 cup sugar
1 tsp ground cinnamon
Directions
Remove the cores of apples such that the apples are intact with a tube like hole right through the centre. Keep the skins on the apples.
Mix the sugar, raisins & cinnamon together. Stuff this raisin mixture into the cored apples in the tube-like hole. Pack it very full and wrap each whole apple in
aluminum foil paper.
Throw INTO embers at campfire... wait 8-10 minutes.... remove foil and eat !!
CHICKEN FAJITAS
~Shared by Marsha G., IN
We use this recipe many times and they are always a success.
1 package boneless chicken breasts
1 package fajita mix (marinate chicken)
1 large onion (Vidalia if available)
2 large green peppers
1 container of sour cream
1 jar of salsa
1 package of 10 (8") fajita shells *
shredded cheddar cheese
cooking oil
Preparation:
Cut chicken breasts into thin slivers, and marinate for 15 minutes in the fajita mix. (I use a covered plastic bowl for marinating.)
Slice the green peppers and onion into long slivers, and cook in an oiled pan, or butter, until tender.
Remove the green pepper and onion from the pan, and then add the marinated chicken meat and cook for about 10 to 15 minutes. (It smells great as you cook!)
Warm the fajita shells; they always taste better when warmed. To each fajita, add a sour cream base, some green pepper and onion (brings out the meat flavor), and some chicken; then top it all with salsa and cheddar cheese. Fold up the fajita shell, and enjoy!
* My family has used Tortilla Shells
DUTCH OVEN CHEESY POTATOES
~Shared by Marsha G., IN
6 large potatoes, sliced, peeled optional
1 small onion, chopped
4 bacon strips cooked and crumbled
1/2 c. vegetable oil
1 can of cream of mushroom soup
1/4 c. milk
8 oz shredded cheese
salt and pepper to taste
In a large bowl, mix the first 4 ingredients together and pour into a 12" Dutch Oven. In a small bowl, whisk soup and milk together until mixed well. Pour over potato mixture and cover with lid. Twist the lid a quarter of a turn. Place on a medium bed of coals and cover with additional coals on top. Bake 30 minutes and then stir mixture and check tenderness of potatoes. Cook longer if needed. When potatoes are soft, remove from coals and top with cheese. Yummy!
Tip: Try using pepper jack cheese for a zesty dish. Also, more bacon is delicious.
3 MINUTE PIZZA
~Shared by Marsha G., IN
1 pkg. pita bread
1 can spaghetti sauce
1 cup grated mozzarella cheese
1 pkg. sliced pepperoni
Any other toppings as desired
Cut pita in half and spoon spaghetti sauce into pocket spreading evenly. Add mozzarella
and pepperoni and any other "toppings" you wish.
Wrap in heavy duty foil and place in coals. Cook for 1& 1/2 minutes on each side. (You just want it to get warm and to melt the cheese. For really hot coals this is plenty of time.)
SAUSAGE FOIL LUNCH
~Shared by Lisa H., Belmont, NC
Recipe Ingredients:
(per serving)
1 - 4" long section of link sausage (Any brand/your favorite)
1/4 onion
small piece of mozzarella cheese
small potato
foil
Cooking instructions:
Slice lengthwise down the sausage. stuff with sliced onion and chunk of mozzarella cheese. Layer shredded potato on foil (big enough to envelope sausage and potato). Place sausage in middle and wrap together. Wrap this foil package with another foil, but have the seam on opposite side. This prevents any leakage. Place in hot coals of a "dying down" fire for 1/2 hour.
Variations/Hints:
Juices from sausage will prevent onions from burning.
Onions have been known to be replaced with Banana Peppers (We use bratwurst sausage) **Also add any extra spices you may wish for added flavor**
MALLOW PEACHES
~Shared by Shelia S., Dandridge, TN
Canned peach halves
Large marshmallows
Cinnamon
Drain the peach halves. Place each peach half cut side up on a piece of foil large enough to wrap around the peach. Put one large marshmallow in each peach half and sprinkle with cinnamon. Wrap the foil around the peach. Warm over coals until marshmallow is melted, about 5 - 10 minutes.
ENJOY!
FISHERMAN HOT CAKES
~Shared by Ann, FL
2 c Buckwheat pancake mix
2 Tbsp yellow corn meal
2 c beer or ale
1 Tbsp melted butter
1 egg
Blend corn meal & ix. Add beer or ale, then stir in egg & melted butter. Bake on hot, lightly greased griddle.
Makes 10 to 12 cakes.
Great when boating or at a campfire!
Source: Cooking On The Sound, A Book of Favorite Recipes, 1978 Gulf Coast Symphony Orchestra Guild
CAMP NACHO DIP
~Shared by Mary S., Nashville, TN
1 lb. Ground beef
1 lb. Bulk, hot, pork sausage
2 lb. Velveeta cheese, cubed
10 1/2 oz. Cream of mushroom soup
10 1/2 oz. Diced tomatoes and Green chilies, diced
2 t. Garlic powder
1 t. Black pepper
Brown the meat and sausage in a Dutch oven; drain. Add remaining ingredients and heat until Velveeta is melted. Mix well. Continue heating until mixture is very warm. Serve with tortilla chips.
Makes 8 cups of dip.
CAMP POT ROAST
~Shared by Mary S., Nashville, TN
4-6 Country pork or beef ribs (best) or 2 lb. beef roast, any kind
4 medium onions, peeled and sliced into thirds sideways (rings)
6-7 med potatoes (at least 1 per person), peeled & cut in half
1 large bag of baby carrots (about 1-2 lbs)
1/2 cup celery chunks
salt and pepper
barbeque sauce (optional)
Place ribs, potatoes, onions, carrots and celery in large pot or roaster. Cover all with water. Salt (about 1 1/2 teaspoons) and pepper (cover top of water medium to lightly). Place pot on fire and let cook slowly for a couple of hours while you fish, swim or enjoy the outdoors. Dinner is done when you return. To spice it up, remove the meat from the vegetables and place in pan with barbeque sauce (meat will be falling off the bones); stir in sauce over fire for about 5-10 minutes (honey barbeque sauce the best). Serve.
CAMPFIRE FRENCH FRIES
~Shared by Mary S., Nashville, TN
4 potatoes, cut into strips
1 T. Parmesan Cheese
1 T. margarine
2 T. bacon bits
Place each sliced potato on a square of heavy duty foil. Sprinkle with salt, pepper and cheese. Toss to coat. Dot with margarine and sprinkle with bacon bits. Seal the foil, leaving a steam vent on top. Grill over hot coals for 30 - 45 minutes, turning 2 or 3 times.
"ON THE COALS" POTATOES
~Shared by Mary S., Nashville, TN
Sliced and peeled Potatoes
Sliced onions
Stick of butter
Salt and pepper
Heavy weight foil
Peel and slice potatoes and onions. Place in large square of heavy duty foil. Liberally sprinkle with salt and pepper. Cut up butter in medium size pieces and dot across top of potato mixture. Fold up foil ends and seal tightly. Prick top of foil lightly to allow steam to escape. Place foil package in low coals or embers. Do not put on open flame. Cook for approximately 25-40 minutes. Test potatoes before serving. Time may vary to due amounts of potatoes used.
PORK NECK BONES AND RICE
by Junior Doughty
(SO GOOD)
~Shared by Johnny, LA
This recipe is based on one given to me by Carolina Henderson, the chief cook and bottle washer and the old blues song expert at ZZ's juke joint in Ferriday, Louisiana. For Carolina's recipe, click here. I used a Lodge 2-quart Camp Dutch Oven, # 8CO. The recipe feeds three people. For four to eight people, double the ingredients and the size of the pot. I made this recipe as simple as possible. When you cook over an open fire miles from nowhere, you want few steps and few ingredients. I didn't even use pork neck bones. I used a chunk of backbone from a wild hog and two turkey necks left over from Thanksgiving. The meat for this fine meal cost me zilch. The entire meal cost me perhaps 50?.
Ingredients:
1 to 1 1/2 lbs non-smoked pork neck bones (or any other kind of neck bones or backbones)
1 cup rice
3 cups water
1/2 to 1 bunch green onions, chopped (or a small to medium onion, chopped)
1 tsp garlic powder
1 tsp salt
1/2 to 1 tsp black pepper
15 minutes after adding the rice.
25 minutes after adding the rice. It's almost ready to eat.
I began by dumping the meat in the pot and then dumping the chopped green onion and the spices on top of the meat. No browning, no nothing. Just dump 'em all in there. Start with frozen meat if you want. I did. In this photo you can see the chopped green onions in the center of the pot, and at the four o'clock position you can see the spices in a pile on a frozen turkey neck. Add the water and start the pot to boiling.
When the pot starts boiling, put lid on pot, then reduce heat and simmer for 1 to 1 1/2 hours. Test meat with fork. If meat pulls easily from bones, it's done. Let pot cool slightly, then skim off fat. Add rice. With lid off pot, simmer for 20 to 30 minutes or until liquid has evaporated or been absorbed by the rice. Stir occasionally. You won't believe something so inexpensive and so easy to cook can taste so good. This recipe also works with chicken necks, duck necks, goose necks, deer neck bone, deer backbone, or any boney red meat your culture considers fit for human consumption. Tell y'all what. Try neck bones and rice just once, and you'll start saving those necks stuffed up inside frozen turkeys and chickens.
If you don't worry about cholesterol, finely chop the heart, liver, and gizzard also stuffed up inside that frozen turkey or chicken and add them to the pot at the beginning of the process. You'll then have a delicious dish called "dirty rice."
Source: by Junior Doughty, Copyright 2001
CAMPFIRE VENISON CHILI
~Shared by Johnny, LA
You will need a 4 or 5 quart cast iron Dutch oven. I suggest a Lodge 4 quart camp Dutch oven #10CO2 or 5 quart Dutch oven #8DO2 .
Here's what else you'll need:
2 to 3 lbs ground venison or low-fat beef
2 tbsps cooking oil
1 large onion, chopped
1 bell pepper, chopped
1 cup celery, chopped
3 to 5 cups water Start with 3, add as needed
1 15 oz can of Ranch Style or Chili Style beans w/juice
2 8 oz cans tomato sauce
1 10 oz can diced Rotel® tomatoes or tomatoes w/green chilies
3 to 5 tbsps chili powder
3 tbsps red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp salt Put oil in Dutch oven and place the oven low over fire for high heat. When oven and oil are hot, place meat, onion, bell pepper, and celery in pot and stir until meat is brown.
When meat is brown, as you see in this photo, add remaining ingredients. For convenience, have remaining ingredients pre-mixed in a large bowl.
In fact, if you intend to cook this chili at camp, leave out the water and mix the remaining ingredients in an empty 1/2 gallon milk jug at home. When you get ready to cook, pull the jug from an ice chest, dump it in the Dutch oven, then add water.
After adding remaining ingredients, leave pot over high heat until mixture boils. Boil mixture for 5 minutes, then raise or move pot over low heat and simmer for at least 1 hour.
If you like, let it simmer for 3 or 4 or even 5 hours. There is nothing like sitting around a campfire and watching a pot of something delicious slowly simmering over the fire. The cook can relax because every minute or so someone will walk over to the pot and start stirring whatever is inside it.
I used a 4 quart camp Dutch oven. Notice that the recipe filled it to the brim. Some of it dripped into the fire, but who cares? If you use a 5 quart Dutch oven, you can add another can of Ranch Style or Chili Style beans.
I started my fire around noon, browned the meat around 2 pm, and around 7 pm, my sister and I ate some mighty fine chili.
Use a 5 quart Dutch oven and you can prepare this recipe in your kitchen.
CAJUN BLACK IRON POT ROAST
~Shared by Johnny, LA
Serves: 8
5 pounds boneless beef rump -- whole piece
4 garlic cloves -- slivered salt and pepper
1 cup cider vinegar
2 tablespoons peanut oil
2 cups black coffee
2 cups hot water
1 /4 cup flour -- blended with 4 tbsp butter
Pierce gashes into the meat on all sides and insert slivers of garlic. Tie meat, if necessary, into a firm round shape. Rub meat with salt and pepper. Place the roast into a deep bowl just large enough to hold it. Pour over the vinegar and allow to stand 24 hours, turning several times. Remove meat and pat dry before cooking. Heat oil in an iron pot. Brown the meat well on all sides over high heat. Add the hot water and coffee. Cover the pot and cook, barely simmering for 4 to 6 hours, or until the meat is very tender. When done, remove the meat to a heated platter. Skim oil from remaining juices and thicken them with flour-and-butter mixture. Cook, stirring until gravy is smooth and the desired consistency. This makes a substantial meal, and works very well with venison substituting for beef.
Source: January/February/92 edition of the Louisiana Conservationist.
MOUNTAIN MAN BREAKFAST
~Shared by Johnny, LA
A great camping recipe!
Yield: 8 Servings
1 (12-inch) Dutch oven
1 medium onion, chopped
1/2 pound bacon, cut into small pieces
1 (32 ounce) package hash brown potatoes
12 eggs
1 1/2 pounds Cheddar cheese, grated
1 (8 ounce) jar salsa
Heat Dutch oven over 10 charcoal briquettes and preheat lid with 14 briquettes.
Brown 1/2 pound bacon. Add onion and cook until clear.
Remove bacon and onions from Dutch oven and drain on paper towels. Wipe excess grease from Dutch oven and place back over hot briquettes.
Stir in all the hash brown potatoes.
Fry until potatoes are golden brown, then mix the bacon and onions back in.
Break 12 eggs into medium mixing bowl and beat thoroughly. Pour over potatoes, bacon and onions. Cover with hot lid and cook until eggs are almost solid.
Sprinkle with 1 1/2 pounds grated cheddar cheese.
Continue cooking until eggs set and cheese melts. Just before serving, top with the entire jar of hot, medium, or mild salsa, according to taste.
CAJUN MEXICAN CORN
(campfire/DO)
~Shared by Johnny, LA
1/4 tsp. cayenne red pepper
1/2 tsp. basil
1/2 tsp. thyme
1 tsp. baking powder
3/4 cup vegetable oil
1 can cream of mushroom soup
2 (1 oz.) cans chopped chile peppers, drained
1 lb. sharp cheddar cheese, grated
3 (1 lb.) cans cream corn
2 (1 lb.) cans whole kernel corn
2 lb. crawfish or shrimp meat
1-1/2 cups white corn meal
4 eggs, beaten
2 large onions, chopped fine
3 stalks celery, chopped fine
1 large red bell pepper, chopped fine, for color
3 Tbs. garlic salt
In 4 quart iron pot, heat oil on medium heat and saute onions, celery, garlic and red bell pepper until onion is limp. Remove and set aside. In a large bowl mix crawfish or shrimp, mushroom soup, eggs. Corn, cornmeal, seasonings and baking powder. In another bowl, mix chopped Chile peppers, cheese, and sauteed vegetables. Pour mixtures into 13x9 baking dish in alternating layers. End up with cheese mix on top. Bake in oven, uncovered, for 45 minutes at 350.
DUTCH OVEN PEACH COBBLER
~Shared by Johnny, LA
2 x 29 oz. cans peaches
1 stk butter
2 cup Flour
2 cup Sugar
2 tsp Vanilla
2 tsp Baking powder
1/8 tsp Salt
2 cup Milk
Method: Directions: In a bowl, combine the dry ingredients (flour, sugar, baking powder, and salt). In a large Dutch oven, melt the butter over coals. To the dry ingredients, add the milk and vanilla. Whisk well to combine. Pour the batter into the Dutch oven with the melted butter. Pour in the peaches on top. Cover with lid and place coals on top. Cook for 20-30 minutes over the coals, checking often.
CAJUN CHILI
(campfire/DO)
~Shared by Johnny, LA
FOR ROUX:
3/4 cup flour
1/3 cup oil
FOR CHILI:
1 cup each finely chopped onions, bell peppers, celery, green onions
3 (8 oz.) cans tomato sauce
1 lb. hot bulk pork sausage
2 lbs. course ground meat
3 Tbs. chili powder (or to taste)
1 tsp. salt
1 tsp. cumin
1 tsp. garlic powder
1/2 Tbs. Cajun seasoning Tabasco sauce (red, green or both) water or beer as needed
ROUX:
*In one 10" Dutch oven or 10" skillet, heat oil; add flour; stir continuously. When roux is a dark golden color, add all vegetables to saute in the roux. Continue to stir until it is a light chocolate brown. Remove from fire and place roux and vegetable mixture in a separate metal container. Be careful! It will be VERY HOT! (Do not burn roux. If roux has a burnt smell, throw it away and start over.)
In one 12" deep preheated Dutch oven, begin frying pork sausage, stirring occasionally. When sausage is about half done, add ground meat, stirring occasionally. When meat is browned, pour in roux, tomato sauce, seasonings and water or beer as needed. Adjust seasonings.** Cook for approximately 1-1/2 hours. Can be eaten as is or served over cooked rice. Add longhorn or cheddar cheese and tortilla chips as a topping if you wish.
*Can be cooked using a Volcano Stove, burner, or stove top as well as a campfire.
**Amount and type of seasoning and hot sauce may be changed to suit taste. This is a Cajun dish, so you can do anything with it!
CARMEN'S CAJUN BAR-B-QUE
(campfire/DO)
~Shared by Johnny, LA
From the kitchen of: Michael Englehardt via Leonard Gunderson.
2 Ibs. shrimp in the shell
1 large onion, finely chopped
1 bottle Viva Italian dressing
1 tsp. red/cayenne pepper
1 tsp. black pepper
2 Tbs. rosemary, crumbled
2 Tbs. parsley, chopped
2 sticks margarine/butter
Melt margarine in a Dutch oven. Add the rest of the ingredients including the shrimp. Mix well and bake for 45 minutes. Serve with plenty of bread to sop up the juices. To eat, pick up one of the shrimp and pop the whole thing in your mouth to get all the flavors off the shell, then peel and eat the shrimp.
DUTCH OVEN PORK CHOPS
By CajunLou
~Shared by Johnny, LA
Here is an easy, old Dutch oven recipe. It sound too easy to be good, but they are tasty little critters.
Brown and drain pork chops. In a medium bowl mix together 1 cup catsup, 1 Tbsp. Worcestershire sauce and 1/2 cup diced onion. Pour over pork chops which have been browned and drained. Cover. Bake 375°F for 2 hours.
For those who use a "Dutchy" in camp, use 17 coals on top after you put the Dutchy in the coals. This should give you about the right temp to cook for 2 hours. Then you can go fishing and come back to a great meal.
DUTCH OVEN CHERRY CLAFOUTI
~Shared by Johnny, LA
12 ounces fresh or frozen cherries
2 large eggs
1/4 cup sugar
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
Butter, for the Dutch oven
Preheat an oven to 400 degrees F or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.
In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.
Oven baking:
Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.
Outdoor coals:
Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.
Allow to cool for 30 minutes before removing from the Dutch oven, slicing and serving.
Source: Alton Brown, 2008
DUTCH OVEN HOECAKES
~Shared by Johnny, LA
1 cup cornmeal
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 egg
3/4 cup water
1/2 cup fresh or thawed frozen corn
Vegetable oil
Place the cornmeal, baking powder, salt, egg and water into a bowl and stir to combine. Once mixed, stir in the corn. The mixture should be the consistency of pancake batter. Brush the lid or griddle with vegetable oil until shimmering. Pour enough batter onto the lid or griddle to form a 4 inch round, approximately 2 tablespoons. Depending on the size of your griddle or lid, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degree F) oven until all of the cakes are done.
Place a cast iron griddle over medium heat or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
Cook top:
Place a cast iron skillet or griddle over medium heat. Brush with vegetable oil and heat until shimmering. Pour enough batter onto the skillet or griddle to form a 4-inch round, approximately 2 tablespoons. Depending on the size of your griddle or skillet, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degrees F) oven until all of the cakes are done.
Outdoor coals:
Using a Dutch oven with feet, turn the oven upside down. Place 22 hot, ashy coals on the bottom of the inverted oven. Lay the lid upside down on top of the Dutch oven feet and over the coals and allow to heat for 10 minutes.
Source: Alton Brown, 2008
DUTCH OVEN POTATOES
~Shared by Johnny, LA
1/4 pound bacon, cut into 1-inch pieces
1 small onion, chopped
2 1/2 pounds russet potatoes, peeled and cut into bite-size chunks
1/4 cup chopped parsley leaves
1 tablespoon seasoned salt
Freshly ground black pepper
1/2 cup water
2 tablespoons butter, cut into small pieces
Preheat a wood fire or outdoor charcoal grill to medium heat.
In a Dutch oven placed on the grill grate or directly on the embers of the fire, cook bacon until crisp. Add onions and cook until transparent, about 5 minutes.
Put potatoes into a large mixing bowl. Add parsley, seasoned salt and pepper, to taste. Mix all ingredients well. Put potatoes into the Dutch oven, and add water and butter. Cook, covered, until potatoes are browned and tender, about 20 minutes. Serve warm.
Source: Bar 10 Ranch, Grand Canyon
KNEAD KNOT SOUR DOUGH
~Shared by Johnny, LA
17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal
Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape dough into a ball. Coat hands with flour if needed to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours or until dough has doubled in size.
Oven baking:
While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake another 15 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
Outdoor coals:
Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake for 45 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
Source: Alton Brown, 2008
POOR MAN'S CAMPING DINNER
~Shared by Jim D., WA State
1lb. ground beef
whole peeled onion
1 can mushroom soup
2 to 3 potatoes
several carrots, cut to fit
1 pkg. Lipton onion soup mix
Wrap all the above in heavy sheets of foil and bake on the grill or in open fire till done. Time depends on size of veggies.
Click if you have a submission for the Reader Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
CAMPFIRE POTATOES
~Shared by Mary S., Nashville, TN
Clean the potato with the skin on, wrap in aluminum foil, and place directly in the coals to cook (smoldering ones are best). Leave to cook for at least a half hour, longer depending on size and heat of the coals. The outside will get nice and crispy (possibly charred), but the insides will be so fluffy soft!
ROASTED CORN ON THE COB
~Shared by Maggie, TX
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
corn on the cob, not shucked
large bucket of water
charcoal fire
Preparation:
Cut the "hair" end of the corn off. Soak in bucket of water for twenty minutes. Place corn directly on coals, turning frequently. Done in 10 to 20 minutes.
MEAT LOAF IN AN ONION
~Shared by Doe, Oliver, B.C.
6 servings
1 lb lean ground beef
1 egg
1/4 c cracker crumbs
1/4 c tomato sauce
pepper
1/2 tsp salt
1/2 tsp dry mustard
6 lg onions, peeled, halved
6 pcs foil 14"x18"
In bowl mix meat, crumbs, egg, etc. Set aside. Cut onions in half horizontally remove centre part of onion, leaving 3/4" shell. Divide meat mix into 6 portions and roll into balls. Put in centre of onion, put onions back together. Wrap in foil and roll into balls. Cook on coals 15-20 mins per side.
GORP BALLS
~Shared by Maggie, TX
This healthy recipe is a nice snack for hiking trips or camping.
Prep Time: 10 minutes
Ingredients:
1/3 cup each raisins, apples, apricots, dates and coconut
1/2 cup sesame seeds
1/3 cup walnuts
2 cups peanuts
1 cup chocolate chips
1/3 cup honey
1/2 cup peanut butter
Preparation:
Mix dry ingredients. For the "glue", use 1 cup chocolate chips, 1/3 cup honey and 1/2 cup peanut butter. Shape into balls; nice snack for hiking trips or as an after-school snack.
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
ONION
~Shared by Maggie, TX
"People come from around the campground to ask what we are doing because it smells so good."
Prep Time: 30 minutes
Ingredients:
1 large onion, whole, not peeled
butter
salt and pepper
Preparation:
When coals are ready, throw an onion in, right on the coals. Let it get black. Then take it out of the coals, squeeze the end, and the inside will pop right out. Butter, salt and pepper. Yum!
Servings: 2
Source: David Sweet, About.com
CAMPER'S LUAU CHICKEN
~Shared by Mary S., Nashville, TN
Makes 2 servings.
3 envelopes onion cup-a-soup
1 (8 ounce) crushed pineapple, undrained
1 whole chicken breast, split
1 small green bell pepper, cut into strips
2 (18-inch square) pieces heavy-duty aluminum foil
In a small bowl, combine onion cup-a-soup and pineapple. For each serving, place half the chicken, onion-pineapple mixture and green pepper on foil. Wrap loosely, sealing edges airtight with double fold. Place on grill, seam-side up, over hot coals or high heat, and cook 45 minutes, or until chicken is tender.
ITALIAN CHICKEN
~Shared by Maggie, TX
"This is a great first dinner after a long day of backpacking."
This one says you can let it marinate in your backpack all day. Maybe they use a frozen chicken breast? I say for camping, it is better kept in the cooler.
Prep Time: 45 minutes
Ingredients:
1 small coffee can
1 sheet of foil
1 chicken breast
1 bottle of Italian Dressing
1 green pepper
1 potato, sliced
1 carrot, sliced
any seasonings you like
Preparation:
At home, put everything together in the coffee can and cover with foil. Put this in your backpack and let it marinate all day while you hike. This lets the juices go into the chicken and veggies. I like to add a little salt and pepper.
At camp, cook on hot coals for 45 minutes, or until done.
Servings: 1
Source: David Sweet, About.com
COFFEE CAN SUPPER
~Shared by Mary S., Nashville, TN
2 Strips bacon
1 Med. potato, sliced
1 Med. onion, sliced
1 Med. tomato, sliced
2 Stalks celery
1/3 lb Ground beef
1 Carrot
Salt and pepper to taste
Coffee can and lid
Cut carrot in half lengthwise. Cut celery and carrot into 2" lengths. Cut bacon in half. Mold 2 meat patties. Place 2 pieces of bacon on bottom of coffee can. Place layers of all ingredients. Repeat. Place closed coffee can on top of glowing coals for 25 minutes. Open lid and check after 10 minutes. If browning too rapidly, pour 2 tablespoons of water in can. Serves 1.
OATMEAL PIES
~Shared by Maggie, TX
2 large oatmeal cookies, with or without raisins
1 large marshmallow
Heat a marshmallow over a fire of any type, then sandwich between the two cookies.
Serves 1.
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
MINESHAFT PIG
This is another way I've found to use a handy kitchen device that our very own Uncle Bill (William Anatooskin) of
B.C. invented called the Dilly Core. This is an old scout recipe for
outdoor cooking. However, I have done these at home in the oven and the kids eat them warm, out of hand, dipped in ketchup, mustard, or ranch dressing.
1 potato
1 sausage link
aluminum foil
Core a tunnel through a potato with Uncle Bill's Dilly
Core, then stuff the tunnel with a sausage link. Depending upon the diameter of your sausage, you may have to make a couple of passes but it takes only 3 seconds. Wrap in foil and bake on coals, or in oven, for about 45 minutes.
SPAM "MEAL IN A BUNDLE"
This one's for my pal Leasa in IA.
Cook Time: 1 hour
Prep Time: 15 minutes
Servings: 6
Ingredients
- 1/4 cup brown sugar
- 1/4 cup stone ground mustard
- 1/4 cup beer
- 1/2 teaspoon celery seed
- 8 new potatoes, sliced 1/4-inch thick
- 2 cups carrots, sliced 1/4-inch thick
- 1 onion, thinly sliced
- 1 (12-ounce) can SPAM® Classic, cut into 12 slices
Directions
In small bowl, combine brown sugar, mustard, beer, and celery seed; mix well. Divide vegetables and SPAM® on six 12x12-inch pieces of foil. Drizzle mustard mixture over vegetables. Fold foil to form packets, sealing well. Grill over medium-hot heat 45 to 60 minutes or until vegetables are tender.
Source: SPAM.com
LAKE CONWAY CHICKEN
I really like this one because you can do some of the prep work at home, open a few cans, and eat in just a few minutes.
Ingredients
1 c instant brown rice
1/4 c slivered almonds
1/4 c dried mushrooms or 1 6-ounce can mushrooms (drain)
2 Tbsp onion flakes
1 Tbsp dried green or red pepper flakes
1/2 tsp salt
1 1/2 c water
2 10 ounce cans of chicken (do not drain)
2 packages instant cream of chicken soup mix
Directions
At home, combine the first six ingredients in a zipper-lock bag. At camp, stir the bagged ingredients into the water and simmer for 15 minutes. Stir in the chicken and soup mix, and simmer for an additional 3 to 5 minutes.
Serves 3.
Source: KOA.com
MOZZARELLA AND PEPPER COOLER-PRESSED SANDWICHES
What happens when you get to your campsite? You're hungry! Yes, there's much to do because, let's face it, camping requires some work. This recipe can be shaped to fit your tastes but is a good basic starting point for a way to handle the arrival hunger pangs, all while unpacking your camping supplies! You make this ahead and let it finish preparing itself, allowing the bread to soak up all those juices, while you travel and unload supplies.
Makes 4 servings.
1 (5-ounce) jar roasted red bell peppers, drained and roughly chopped
1 pinch hot-pepper flakes (optional for kids)
1 tablespoon roughly chopped Italian parsley, or 1 teaspoon chopped fresh oregano (optional for kids)
1 (6-ounce) container bocconcini in oil (or 3/4 cup fresh mozzarella in oil, torn into pieces), undrained
1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed
1. In a medium bowl, combine the first four ingredients (including the bocconcini's or mozzarella's marinade).
2. Fill the baguette with the mixture.
3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.
Source: Cookie, 2007 (a Condй Nast publication for families)
WALKING TACOS
This is best when meat mixture is prepared ahead and toppings sliced & chopped and packaged up in ziplok bags or their packages. The meat mixture can be reheated quickly in a pot or in a foil packet over the camp fire.
Meat mixture:
1 lb Hamburger
1 Pkg Taco Seasoning
1 Small Onion
Toppings:
Chopped Lettuce
Shredded Cheese
Black Olives-Sliced
Chopped Tomato
Sour Cream-or Dressing of your choice
Salsa
1 oz Bags of Doritos or Fritos
Brown hamburger and onion, drain. Add Taco Seasoning according to directions. Let simmer until taco seasoning is absorbed.
Take your Doritos bag and press together smashing the chips. Turn the bag on it's side and cut the top off with a pair of scissors. Add your Hamburger mixture along with all/any of the toppings you desire. Take a plastic fork and enjoy!
PICKLE ROLLS
Ingredients:
1 (32 ounce) jar dill pickles
1 (8 ounce) package cream cheese, softened
1 pound sliced ham
10 (6 inch) flour tortillas
Spread cream cheese on one side of a tortilla. Place a slice or two of ham over this. Spread another layer of cream cheese over the ham. Roll a pickle up in the tortilla and slice the roll into finger food-sized pieces. Place the rolls into the cooler if you aren't serving them immediately.
CAMPFIRE PIZZA
Comments: These are a real treat for kids aged 2 to 100. Like a grilled cheese sandwich, they melt in your mouth, are filling and fast. Make sure to check them often while cooking or you'll end up like my Dad with charcoal "crusts."
Ingredients:
1 loaf of bread
1 small tin of pizza sauce (will make about 10 pizzas)
margarine or butter
sliced pepperoni, ham, onion, olives or anything you would put on pizza
shredded cheddar and or mozzarella cheese
tin foil
Instructions:
Pull out a slice of tin foil big enough to wrap a sandwich in. Put it on the counter shiny side down. Butter one side of a piece of bread and place it buttered side down in the middle of the foil. Spread a heaping teaspoon of pizza sauce across the bread. Sprinkle toppings like meat, vegis and spice if you want before covering with the shredded cheese- about 1/4 cup per pizza. Butter another slice of bread and place it buttered side up on top of your sandwich. Just like a grilled cheese. Wrap the tin foil up around the pizza securely and place it on a grill over hot coals. It took approximately 5 minutes per side- it all depends on how hot the coals are. It's best to check every few minutes until the cheese has melted in the middle and the outsides are slightly toasted. Unwrap and enjoy. How many can you eat?
Source: Northern Cookbook contributed by Debi Smith from Houston
MAKE FUDGE IN A ZIPLOC BAG
I have not tried this but it sounds like its fun and tasty! Maybe this would be a good back yard thing for my grands when they visit.
3 oz pkg of cream cheese
1 lb box of powdered sugar
2 packets of cocoa mix or 1/2 cup of cocoa
2 tablespoons of butter
2 1-gal Ziploc storage bags
Place all ingredients in one of the Ziploc bags, close and put it in the next zip lock bag. Give everyone a turn at squishing the bags to mix. Mix until smooth... Enjoy!
Source: Recipelink.com
BISCUITS ON A STICK
stick or dowel rod approx 3/4-inch in diameter
canned biscuits
squeeze butter
honey
Wrap 1 Biscuit around the end of the stick so that none of the stick is showing. Roast over the fire until it is golden brown. The biscuit will pull right off of the stick.
Put your butter and honey down into the hole that the stick left. (You can also use canned pie filling for an optional taste.)
TEX-MEX PORK PACKETS ON THE GRILL
Prep Time: 10 min
Total Time: 20 min
Makes: 4 servings, 1 packet each
4 boneless pork chops, 1/2 inch thick
4 sheets (18x12 inch each) Heavy Duty Aluminum Foil
1/2 tsp. chili powder
1 /2 tsp. garlic salt
2 cans (16 oz. each) pinto beans, drained, rinsed
2 cans (11 oz. each) whole kernel corn with sweet peppers, drained
2 cans (10 oz. each) diced tomatoes with lime juice and cilantro, drained
PREHEAT grill to medium-high. Center 1 chop on each sheet of foil; sprinkle evenly with chili powder and garlic salt. Top evenly with beans, corn and tomatoes.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.
PLACE packets on grate of grill; cover grill with lid. Grill 10 min. or until chops are cooked through (160°F).
HODGE PODGE
Ingredients
1-2 pound(s) ground beef
2 cans ranch style beans
2 cans Rotel (tomatoes/chilis)
3 cans minestrone soup
Directions
Brown beef in a large soup pot. Add canned ingredients and a little water, bring to a boil, reduce heat to low and simmer for one hour. You can also make this in a crockpot. Delicious and gets better with age.
Source: KOA.com
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 packet. You can add some seasonings (some balsamic dressing mix is perfect). Bake in the oven or over a campfire for about an hour. If over the fire, turn frequently. 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.
HASH BROWN POTATO SANDWICHES
Pre-Browned Frozen Hash Brown Patties - 2 for each serving
Margarine or Butter
Onion Slices
American Cheese Slices
Butter one side of each frozen hash brown patty. Make a "sandwich" by putting one large slice of onion and one slice cheddar cheese between the unbuttered sides of hash browns. Wrap each "sandwich" in heavy duty aluminum foil. Grill over grate for about 45 minutes on medium low heat or until hash browns are crispy golden brown when you open the packet.
WACKY TAFFY
Ingredients:
Ritz Crackers
Caramel Squares
Directions:
Place unwrapped caramel squares on a stick or bbq fork and roast like you would marshmallows only not as long -- just heat them up a little. Place the caramel in between two Ritz Crackers. Enjoy!
CAMP BISCUIT MIX
Your children can mix up a batch of this basic biscuit dough before going on a cookout or camping trip. Store it in a plastic bag, then use it to make biscuits, pizza dough or one of many recipes.
Ingredients:
1/4 cup margarine or butter
2 cups all-purpose flour
3 tbsp. buttermilk powder
1 1/2 tsp. cream of tartar
1/2 tsp. baking soda
3/4 cup water
Directions:
In a large bowl, rub the margarine or butter into the dry ingredients until the mixture resembles a coarse meal. Store in a sealable plastic bag labeled "Camp Dough." Have your kids write "Add 3/4 cup water" on the bag.
When you are ready to mix up the dough, pour the water into the bag and stir. (Be sure you do not add too much or overmix.)
The dry mix travels well for about three days unless you are in a very hot climate.
Makes 2 1/2 cups.
Source: FamilyFun Magazine
SIX CAN CASSEROLE
A big pan and a can opener are your friends with this one.
1 can chicken
1 can green beans
1 can cream of mushroom soup
1 can chicken and rice soup
1 5-ounce can evaporated milk
1 can crunchy chow mein noodles, reserve 1/2 cup
1/2 pound shredded cheese, reserve 1/2 cup
Dump everything into a large pan and mix together. Top with reserved cheese and chow mein noodles. Cook until heated throughout, or 20 minutes.
DUTCH OVEN OMELET
This is a DVO Cook'n recipe.
1 12"shallow dutch oven
1lb. of sausage
1 red onion (diced)
1 14oz. stewed tomatoes (Italian)
1 lb. of sharp cheddar cheese (shredded)
12 eggs
Seasonings (Italian, garlic, and thyme)
Start with a clean dutch oven - cook meat until done - add onion, tomatoes, and seasonings - stew until boiling - beat eggs lightly and add - stir eggs as they cook, from the sides and bottom of oven - when half cooked, add half the cheese.
Cooking - add lid - 25 hot briquettes on bottom for 10 minutes - add the remainder of cheese - take 15 of the
briquettes from the bottom and add to the top for 10 minutes.
Serve and Enjoy!!!
Source: DVO Cook'n Recipes
DUTCH OVEN PEACH COBBLER
1 12" shallow Dutch oven
1 yellow cake mix
1 28-oz. can sliced peaches
1 can root beer
Start with a clean Dutch oven - Drain peaches - Empty into Dutch oven - using the can, cut the peaches into smaller sections - using your fingers, pull the peaches one finger's width from the side of the
Dutch oven - add yellow, or spiced cake mix spread level - use a fork to break the lumps - add root beer pouring from the outside to the center.
Cooking - Use 10 hot briquettes on the top and 15 hot briquettes on the bottom for 15 minutes - At 15 minutes, put all
briquettes on top for 5 more minutes.
Note: Varied cake mixes will make varied flavors - Ex. - Spiced cake mix will give a breakfast flavor.
Conventional oven - Same procedure - Bake at 350 degrees in glass or clay - covered for 15 minutes - remove cover for last 5 minutes.
Serve and Enjoy!!!
Source: DVO Cook'n Recipes
DUTCH OVEN COCA-COLA CHICKEN
2 liters coca cola
10 -14 chicken drumsticks
2 bottles barbecue sauce
Place chicken in Dutch oven and cover almost completely with BBQ sauce and Coke. Cover with lid and set Dutch oven on a hot bed of coals.
Cook 15-20 minutes or until chicken is cooked and caramelized.
Note: Add more Coke to cover chicken as it cooks.
Source: DVO Cook'n Recipes
DUTCH OVEN LASAGNA
1 1/2 pounds lean ground beef
23 ounces spaghetti sauce
9 ounces shredded mozzarella cheese
3 eggs
2 1/4 cups cottage cheese or ricotta cheese
1/4 cup grated parmesan cheese
13 lasagna noodles
1 1/2 teaspoons oregano
3/4 cup hot water
Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well. Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently. Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be reduced by pre-cooking and draining the lasagna noodles.
Source: DVO Cook'n Recipes
CAMPING CASSEROLE
1 lb. ground beef
8 or 10 oz. dry noodles
1 qt. tomato juice
1 can mushroom stems and pieces
Cheese
Brown ground beef in large skillet or Dutch oven (season to taste). Add dry noodles. Cover with tomato juice (the amount can be varied to cover all the noodles). Add mushrooms. Cover and simmer for approximately 20 minutes. Top with your favorite cheese and let set for a few minutes.
This is an excellent camping main dish as it takes only one pan and can easily be prepared on a camp stove.
CHICKEN IN FOIL
This is another recipe where advance preparation makes for a tasty meal from a campfire.
1 tsp butter
garlic powder
4 chicken breasts. halved
salt and pepper to taste
10 mushrooms, chopped
8 oz can pineapple slices
1/2 red bell pepper, chopped
1 green bell pepper, chopped
4 x 16 inch squares aluminum foil
The first thing to do is to divide the peppers and mushrooms into four equal parts. Coat a small area in the center of the foil with butter then place a portion of peppers and mushrooms on the greased area of foil. Top with a chicken breast and a pineapple slice and season the Chicken in Foil with garlic powder, salt and pepper. Fold foil securely and make sure it has no leaks. Place the Chicken in Foil on coals for 10 to 15 minutes per side then lift them to your plate and open the foil, being careful not to burn yourself!
| |
|
| A to Z Readers' Family-Owned Business Guide |
|
GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
| |
|
|
