Camping Recipes

Campground Recipes

Being in the outdoors makes you hungry and by dinnertime, you'll be tired and hungry. So you won't want to spend a lot of time preparing supper, but you'll be in the mood for something good. Before you go camping, make a master list of menus. Be sure to pack both necessary cooking utensils as well as food. Camp Checklist . Read how to start a Campfire .

(Staple Items)

Macaroni & Cheese , Noodle dinners (including Ramen), Potato dishes (mashed potatoes, au gratin, or other packaged potatoes), Minute Rice topped with instant gravies and sauces, Instant mashed potatoes Pasta salads (in a box), Couscous, Pilafs (lentil, wheat, rice, etc), Tuna and other canned meats, Pepperoni, dried meats, sausages, Sardines and fish steaks, Specialty dehydrated meals, Dehydrated vegetables.

Breakfast Suggestions:

Cereal
Bagels (they pack well for a couple of days).
Cereal bars
Oatmeal
Pancakes or French Toast
Eggs & bacon

Cooking Tip

You can prepare foods ahead of time, like potatoes 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 space.

Lunch Suggestions:

Cheese
Salami or other preserved meats, like beef or turkey jerky
Peanut butter
Crackers (don't repackage these; store them in the original containers or they will crumble), tortillas, chips, or breadsticks.
Nuts and other snack foods.

(Recipes for the Outdoors)

Coffee Can Ice Cream.

Looking for something to occupy the kids now that the weather is getting warmer? Here's a way to get them out of the house while making a delicious treat at the same time! This is also great for camping. I mix the ingredients before in the small can and keep it in the cooler on ice.

Here's what you'll need:

Supplies:
1 - 1 lb coffee can with lid
1 - 3 lb coffee can with lid
duct tape for lid
crushed ice
rock salt

Ingredients:
1 cup milk
1 cup whipping cream
1/2 cup sugar
1/2 tsp vanilla
(chopped nuts, or pieces of fruit, optional)

~Combine all the ingredients in a clean 1 lb coffee can with a tight fitting plastic lid. Tape lid for added security. Place 1 lb coffee can in 3 lb coffee can.

~Pack crushed ice around the smaller can. Pour almost 1 cup of rock salt over the ice. Replace lid on 3 lb can.

~Roll the can back and forth on the floor or sidewalk for 10 minutes. Remove the inside can carefully. Keep salt solution out of the small can. Remove lid of small can and stir ice cream with a rubber spatula. Replace and retape lid. Drain ice water from larger can and place smaller can inside. Repack with ice and salt. Roll back and forth 5 - 10 minutes more depending on how firm you like your ice cream. Makes about 3 cups.

Camping Breakfast Special

This recipe can feed up to a dozen people at once. Great for a camping breakfast.

1lb bacon,1 dozen eggs
1 package of frozen shredded potatoes
8 oz shredded cheddar cheese
optional: diced onions, peppers, tomatoes, depending on the crowd's taste.
I 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 down and leave in pan - add onions , peppers, tomatoes 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

Hearty Beef Stew

1lb.noodles

2. large cans Dinty Moore beef stew

2 table Spoons Sour cream .

Cook noodles as directed drain, add butter, mix well. heat soup add to noodles, stir in sour cream

Camp Fire Stew

2 pounds ground beef
2 large onions, cut in pieces
potatoes, cut in chunks, as much as you like!
1 pound baby carrots
salt and pepper

Cut pieces of heavy duty aluminum foil for several packets.
Make little balls of ground beef and place on foil.
Add onions, potatoes, carrots and salt and pepper.
Wrap up packets very tightly and place on grid over fire.
They will take about 30 minutes or longer, depending on the fire.

Pouch Potatoes

Potatoes, onions, carrots, green pepper, mushrooms and fresh garlic (all thinly sliced)
Salt & pepper
Butter or margarine
Grated cheese
Brush heavy foil with butter. Add veggies. Seal the foil into a pouch. Put on hot coals, turning often. Bake for about 25 minutes. After opening pouch, sprinkle with cheese.

B-B-Q CHICKEN

2 lbs. chicken strips
1 can coke
barbecue sauce

Throw it all in the pot and stir. Cook 1 hour.
DUTCH -OVEN SIZE: 12 inch

MAGNIFICENT SPAGHETTI SAUCE

2 cloves garlic
1 onion
1 c. chopped mushrooms
1 lbs Italian sausage (mild, hot or sweet)
2 16oz. tomatoes, do not drain
1 4oz. can tomato paste
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper

Brown sausage with onion, garlic and mushrooms. Add tomatoes, paste and all spices listed. Bring to a boil then simmer at low heat for at least 40 minutes. Can simmer all day for full flavor.
COOKING TIME: 40 minutes (minimum)
DUTCH OVEN SIZE: 12 inch

Mini Pizzas

English muffins
1 small can or jar pizza sauce
chopped onions
sliced green pepper
sliced mushrooms
sliced pepperoni, browned hamburger, sausage, etc
shredded mozzarella cheese

Split English muffins and top with pizza sauce. Let the kids top the English muffins with the ingredients of their choice then place into Dutch oven or reflector oven and bake until the cheese is melted and the pizzas are hot all the way through. This is a favorite of the kids and they enjoy building their own pizzas.

Grandma's Beans

1 lg. can of Pork and Beans
1 lg. onion
1/2 lb. of sliced bacon
1/2 tsp. of garlic powder
1/2 tsp. of black pepper
1 cup brown sugar
1/4 cup of catsup
4 tbl. mustard

Take all the ingredients and mix together in a dutch oven and bake at 250 F for 3 to 4 hours, stirring occasionally. You can also do this in your campfire in a heavy stock pot. Just set them close enough to the fire to keep them simmering and make sure to keep turning the pan!!! Remember that only one side of the pan will get hot, so it is important to do this and to stir the beans every so often. Enjoy!!!

Fried Brook Trout with Lemon Mustard Butter

(serves 4)

4 medium sized brook trout
1/2 teaspoon salt
1/3 cup milk
1/2 cup flour
3 tablespoons oil
5 tablespoons butter
2 1/2 teaspoons French style mustard
1 teaspoon parsley flakes
2 tablespoons lemon juice

Clean, wash and dry the trout. Mix together the salt and milk. Dip each trout in the milk mixture, then roll in flour. Heat the oil and 3 tablespoons of the butter in a large skillet. Fry the trout until they are tender and crispy. Remove fish from the pan and keep warm.
Quickly stir the mustard, the remaining butter, and the parsley flakes into the butter in the pan. Add the lemon juice, bring to a boil, and pour the hot lemon-mustard butter over the fish.

(Snacks)

Banana Boats

Split a banana lengthwise leaving the peel on. Fill with three marshmallows and chocolate chips. Wrap in aluminum foil set on hot coals for two minutes.

Peanut Butter S'mores

Peanut butter cups -- 8 graham cracker squares 4 large marshmallows Place 1 peanut butter cup on each of 4 crackers. Spear marshmallows on long fork or clean stick; toast over campfire coals or over grill on low heat. Place one toasted marshmallow on top of each peanut butter cup; top each with cracker. Press together and hold for a few seconds to melt chocolate.

Dutch Oven Coffee Cake

Mix with a wooden spoon in a foil lined, 14-inch,

hot Dutch oven the following:

3 or 4 cups pancake mix

2 or 3 eggs

1/2 cup powdered milk

Water enough to make a batter

Make a brown sugar, cinnamon, and butter mixture to crumble over the top.

Bake at 350 degrees until done.

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