You can make
up little 'packets' of ingredients ahead of time in ziplocs for
convenience and easy storage.
Brown in a large and *deep* iron
1 1/2-2 lbs ground beef [I've also used 1/2 beef, 1/2
1 onion - diced
1 green pepper - diced
excess fat/drippings when browned
Mix together and stir into beef mixture:
1- 24 oz can of V-8
2 Tbls vinegar
2 Tbls worchestshire sauce
Tbls Dijon Mustard
several drops of Red Devil Tobasco or chili
powder to taste.
pepper to taste - about 1/2 tsp.
Take 1 1/2 to 2 cups of DRY macaroni and sprinkle it over the
Pat the dry macaroni down into the liquid so all
the macaroni is covered. Simmer for about 20 minutes or until most
all of the liquid is absorbed. Take large slabs of SHARP cheddar
cheese and completely cover the top of the skillet. Cover and allow
cheese to melt for a few minutes. It does NOT have the same taste or
'effect' if you try to use another kind of cheese. Sharp Cheddar is
A slightly different version to the foil pocket dinner: Hamburger
or Chicken meat shaped into a patty slice potatoes and carrots.
Place in a foil bag and add worcestershire sauce. Cook on Coals or
BBQ until tender. Serve with green salad and/or fresh fruit.
4 - 6 bonless porkchops
1 whole onion
2 cans cream of
salt and pepper
Put the pork chops into a lightly greased dutch oven, salt and
pepper to taste. Slice one whole onion on top of that and cover with
the undiluted cans of cream of mushroom soup. Bake at 350* for 90
minutes, or you can put over coals for about the same amount of
1 large green pepper diced
1 large onion diced
˝ cup celery
4 strips bacon
1pound ready cooked kebashia sausage
2 cups minute rice
1 large can crushed
Salt, pepper, garlic powder
Fry bacon and remove from drippings, add diced veggies and
sausage , season to taste and cook until tender, add tomatoes and 1
cup water. Bring to a boil, reduce heat and stir in minute rice and
cover. Allow to set covered 10 minutes. Serve with brown an d serve
rolls, great on a cool evening and quick to prepare!
"No Cook" S'mores
1 package of graham crackers
1 jar of marshmallow creme
tub of chocolate cake icing
Spread marshmallow creme on one graham cracker side. Then spread
chocolate icing on another graham cracker side. Push together and
you have a "No Cook" S'more.
Marshmallows or Marshmallow
Butter one side each of two pieces of bread. Place in each half
of pie iron,butter side down. Spread peanut butter on one slice,
spread marshmallow creme on other slice. If using marshmallows, cut
one marshmallow into 3 slices and place on peanut butter. Cook over
hot coals until browned. Tastes like peanut butter fudge!
Kim from Lake Jackson,
MY GRANDKIDS LOVE THESE:
1 CAN BISCUITS
OLIVE OIL (DEEP)
HEAT OLIVE OIL TO FRYING TEMPERATURE, EITHER CUT BISCUIT IN HALF
OR LEAVE WHOLE, DROP IN HOT OIL, FRY UNTIL GOLDEN BROWN, TURNING ALL
THE WHILE, TAKES ABOUT 2 OR 3 MINUTES, CAN SPRINKLE CINNAMON AND
SUGAR, OR POWDERED SUGAR ON THEM. THEY COME OUT LIKE A DONUT HOLE.
THIS IS GREAT FOR A CAMPING TRIP. I HAVE A COLLAPSIBLE CAMP OVEN
AND I DO THIS ROUTINELY WHEN OUT ON A CAMPING TRIP.
LIZ FROM KISSIMMEE
3 C. SELF-RISING FLOUR
3-5 TBLS. SUGAR
1- 6 OZ. CAN
MIX WITH SPOON; DO NOT BEAT, IT WILL BE FROTHY. PLACE IN LOAF PAN
OR SPOON INTO HOT VEGETABLE OIL, (NOT OLIVE OIL, IT WON'T LET IT
RISE), BAKE AT 350 DEGREES FOR 45 MINUTES TO 1 HOUR. YOU CAN GARNISH
THE TOP WITH GARLIC, ONION FLAKES, ANYTHING YOU WOULD LIKE, AND
SURPRISINGLY, YOU CAN DO ALL KINDS OF THINGS WITH THIS RECIPE; OR
YOU CAN PUT YOUR GOODIES IN THE BATTER, LIKE CHEESE, GARLIC, ONION,
DILL, ANYTHING. TRY IT, YOU'LL LIKE IT. THE COOKING DISSIPATES THE
LIZ FROM KISSIMMEE
THIS ONE IS GREAT TOO.
I USE LONDON BROIL, IT HAS LITTLE OR NO FAT IN IT, OR MEAT THAT
HAS ABOUT 10 OR 20% FAT. YOU CAN HAVE THE MEAT MARKET GRIND THE
LONDON BROIL FOR YOU, OR DO IT YOURSELF, I DO AND IT WORKS WELL.
ALUMINUM FOIL, SPRAYED WITH COOKING SPRAY
1 LARGE ONION,
ROLL OUT A LITTLE WADS OF MEAT THE SIZE OF HAMBURGERS, SALT AND
PEPPER TO TASTE, SPREAD WITH MUSTARD AND CATSUP, PLACE YOUR ONION ON
TOP OF ALL THIS OR CHEESE OR ALL OF IT OR WHATEVER YOU PREFER, WRAP
THESE BURGERS IN FOIL, AND PLACE ON GRILL FOR ABOUT 3 TO 5 MINUTES
EACH SIDE. PLACE IN BUN WHILE HOT. I DO THIS AT HOME TOO. ENJOY!!
LIZ FROM KISSIMMEE
Orange roughy (any white fish to your liking)
Slice a medium
onion, tomato, and a red and green pepper.
Spray your pan, place
fish in bottom. Cover with pats of butter, sprinkle with lemon juice
or add wedges of lemon, a little bit of parsley and garlic to taste.
You can add season salt or other spices if you like. Be creative..
Lay your slices of onion, to mato and peppers on top. Place foil
over and bake at 350 degrees for 1 hour or until fish flakey and
veggies done. Really good.
Cheryl from Ohio.
My kids had fun doing these and they love the interesting name.
ANGELS ON HORSEBACK
1 pack hotdogs
12 oz. uncooked bacon
campfire skewers ( the kind with LONG
Split the hotdog without going all the way through. Tear strips
of cheese and tuck into the slit. Wrap the entire hotdog with a
slice of bacon and fasten with toothpicks. Roast over open flame or
hot coals until bacon is crispy-tender and hotdog is hea ted
They're even better if you smother them with chili!
ORANGE RIND MUFFINS
HI! I HAVE A YUMMY BREAKFAST TREAT FOR YOU!!!!! TAKE A NICE
ORANGE, (USE A HEAVIER PEELING WHEN POSSIBLE, LIKE NAVELS), CUT IN
HALF, HOLLOW IT OUT. PREPARE A BAGGED MUFFIN MIX ACCORD. TO BAG
DIRECTIONS, AND FILL HALF AN ORANGE RIND WITH BATTER. CAP TOGETHER
WITH OTHER RIND HALF, AND WRAP IN HEAVY DUTY FOIL! TOSS INTO FIRE
COALS! IT WILL TAKE ABOUT 10-20 MIN. DEPENDING ON HOW HOT YOUR COALS
ARE! CHECK PERIODICALLY, AND TURN THEM OVER IN THE COALS! WHEN THEY
ARE DONE (CHECK MIDDLE WITH A KNIFE, OR TOOTHPICK), SCOOP THEM OUT
OF THE RIND, LET COOL AND EAT! BE CAREFUL, THEY STAY HOT FOR A
WHILE! P.S....WHILE THEY ARE "BAKING", LET THE KIDS EAT THE MIDDLE
FRUIT TO TIDE THEM OVER!!! OOOOOHHHHH, THEY ARE DELICIOUS!!! SLVTHDR@aol.com
Before leaving for the camping trip
take frozen vegetables and place into foil packets with margarine
and ice cubes, packet will be hard. Double wrap the packet incase of
leakage on the grill. Place the foil packets in a ziplock bag to put
into the cooler. Remove from the ziplock bag when ready to use. Cook
over the grill until packet becomes softer. After a couple of times
you will know when it is done, it usually takes 15 - 20 minutes. The
margarine and ice cubes steam the vegetables over the grill. We live
in Arizona and do this all the time at home because we do not want
to heat the house up any more than it already is.
My uncle recently shared a recipe with me which I tried on my
kids, and they LOVED it -
Some raw oats (I used a package of Maple & Brown Sugar
1 carton of yogurt (any flavor)
Bits of fruit
(berries of any kind, chopped melon bits, bananas, chopped apple
bits, etc. - anything you want)
Mix together and enjoy!
Fish in Foil
Relatively simple..Tastes great
any kind of fish that you catch and are willing to eat.. cut into
filets (we have used trout, salmon, fluke, flounder and red snapper)
set filets in heavy duty foil which can be wrapped up add tablespoon
of butter or olive oil couple of tablespoons of white wine
(optional) add juice from half a lemon seasonings to taste salt,
pepper, and others such as dill, or oregano, basil, or herbs
d'provence, red pepper, etc.... wrap completely closed in the foil
cook over hot coals or in oven for about 30 minutes
we have also added shrimp and scallops, and have added onions,
garlic, & julienne of vegatables, etc....
take the maynaise,mustard,dill mix in
bowl,spead it on the salmon untill cover.bake it or broil it or
grill it,cook it untill it tender and flakey.
2 eggs per person
oil Diced onion and green pepper
vary depending on taste)
Roma tomatoes, 1 per every two persons,
peeled, seeded and diced.
(Note: We prefer about a 1/4 inch
dice. This can be done at home ahead of time. Onion and green pepper
can be stored in the same ziplock bag, Store tomato
Shredded Jalapino Jack Cheese.
Salsa (We like
the HOT variety)
Salt and pepper
Saute onion and green pepper in olive oil in a non-stick pan
until translucent. Beat eggs and add to mixture. Scramble until eggs
just begin to set. They should still look very moist. Add tomatoes
and blend in well. Cook only until tomatoes are heated, not soft.
Remove from heat and top with cheese and salsa.
To accompany eggs, serve corned beef hash, black beans topped
with Jalapino cheese, and tortillas. Coffee, juice, and fruit
complete the meal. It drives the other campers crazy, especially if
they're just eating instant oatmeal.
By the way, sometimes we do have oatmeal for breakfast. Try
adding raisins and dried cherries, brown sugar and cinnamon. It
tastes great! Happy Camping.
& Suzie Elrod
Camping Breakfast Special
This recipe can feed up to a dozen people at once. Great for a
1lb bacon,1 dozen eggs
1 package of frozen shredded
8 oz shredded cheddar cheese
onions,peppers,tomatoes, depending on the crowd's taste.
use a electric frying pan but you can cook it in a regular pan.
Brown bacon, drain some of grease and leave some for cooking
potato's. Crumble bacon when down leave in pan add onions , peppers,
tomatoe's etc. then potato's cook till done add salt @ pepper. Break
eggs on top of potato's put lid on pan cook eggs(fried) till done
then sprinkle with cheese until it melts. Cut a wedge serve with
toast. One pan clean up.
Hamilton Square, NJ
Marilyn's Sensational One Pot Sierra Stew!
1 LB of ground beef or turkey
1 can of kidney beans
of Campbell's Vegetable beef soup
1 can of chili with beans
can of chili with out beans
1 can of Mexicorn
1 can of
1 diced onion (small)
dash of worchestshire
dash of garlic powder
Saute meat and onions, then
drain all of the fat. Add all remaining ingredients in large pot or
crock pot, and cover with lid. Heat until piping hot or on Auto.
Leave it alone until you're ready to eat! Serve with a tossed salad
and sourdough rolls. It's delicious!
Antelope Valley, CA
A pot of your famous recipe chili ( one from each family that is
camping with the group)
One large electric roaster ( the kind you
use to cook a turkey in at Thanksgiving time) or a fairly large
kettle you can put over the fire.
One hour before you are to eat,
you bring that famous chili over to the designated campsite where
the meal will be served and add your chili to the pot. Stir together
, but not thoroughly , and let simmer while you and others are
getting everything else around for the meal. When it is time to eat,
everyone dives in. The chili has an unique taste to it because no
two people fix chili the same. Depending on where you dip the ladle
at in the pot will determine whether you hit a "hot spot" or a mild
spot or a spicy spot or bland spot or a combination :). We usually
do this in the fall when we are doing our last campout for the
season and everyone looks forward to the chili dump night.
& Meg Schmitt
Note-use smaller number (like 1# meat) for 2 to 4 people or
larger number (like 2# meat) for 6 to 8 people or adjust for just
the right number around your campfire!
Brown and drain well 1 to 2 pounds of lean hamburger,
and pepper while cooking to taste
Peel, wash and cube 5 to 10
Peel, wash and dice one small onion
Peel (if you want
to ), wash and slice 4 to 8 carrots
Trim, wash and slice 3 to 6
stalks of celery
Add all of the above in a large pot with the
One can of cut green beans
One can of hominy
One can of whole kernel corn
One can of Ro-Tel
One can of green peas (optional)
Place all the ingredients in a large pot and cover with
Bring to a boil, reduce heat and allow to simmer until
potatoes and carrots are soft.
Salt and pepper to taste.
A pan of cornbread and some tobasco sauce will compliment this
soup and liven up the campfire conversation to boot.
What? Don't know how to make cornbread? I'll give you a recipe
for country cornbread next time or e-mail me with your cornbread
recipe, I like to try 'em all.
My mother used to make these when we went camping, and I've tried
it on our camping trips and its a hit.
1 can of salmon (or tuna)
powder or however you make tuna salad
8 slices of bread (I use
4 or 5 eggs, scrambled
Make salmon/tuna salad, spread on bread to make like a sandwich.
Melt a tab of butter in pan, dip sandwich in eggs and place in pan.
Cook like french toast.
My neighbor turned me on to this and we cook it everytime we camp
2 eggs per person
Shredded cheddar cheese/or
Flour tortillas (we use small ones)
Cook sausage till done. Drain grease if possible (sometimes I
will put it on a paper plate with a paper towel and this soaks up
some grease and doesn't make too much of a mess. Don't try this
recipe around bears) Add scrambled eggs. Cook till done. Add cheese
and melt. Wrap tortillas in foil and add to medium hot pan or on
grill for 5 minutes. If tortillas are hard, wrap in wet paper towel
for a while and it may soften. Lay tortilla flat and add egg mixture
to center of tortilla. Add salsa and roll like a soft taco.
When I go camping with family (18
people) I boil potatoes ahead of time and make hashbrown for
breakfast. I also take a dozen or two of eggs and break them into a
plastic container with a tight fitting lid and we have scrambled
eggs with the hashbrown. I don't have to worry about eggs falling
out of the carton and the plastic container doesn't take up as much