Camp Cooking

Rice in Boil a Bag packets
Flank Steak
4-6 Pineapple Slices
1 tbs salad oil
½ cup soy sauce
1 tsp ginger
1 clove garlic

Home preparations: Slice steak at home. Combine all ingredients except the steak and pineapple into a plastic bag and mix. Put steak in plastic bag with marinate and let sit in refrigerator or freezer at home.

On the campout: Defrost bag. Boil water and cook rice. Fry steak in frying pan—keep left over sauce in bag. Pour extra sauce on steak occasionally for flavor. Add pineapple when steak is almost done. Serve over cooked rice.

Chicken Ala King

At Home: Boil chicken (one boneless breast per person) at least 20-25 minutes & cut into 1” cubes. At this point you can freeze the chicken in ziplock bags.

On the Campout:
1 cup stick margarine (not light)
1 cup flour
3 cans Campbells chicken broth
3 cans evaporated milk (not condensed milk)

Spray the bottom of the pot with Pam. It will slow down the sticking on the bottom.

Melt the margarine and then rub in the flour with the back of the spoon until all the four is yellow from the margarine and is smooth.

Add the 3 cans of broth and stir often. It will thicken and start to bubble. Add the 3 cans of milk and keep stirring. When it starts to bubble, add the chicken. Let the chicken heat through good with the cream thickened. Serve over rice, noodles or biscuits.

Lasagna

1 jar (25 oz) spaghetti sauce
2 lbs ground meat
1 lbs lasagna noodles, uncooked
1 lb mozzarella cheese
16 oz sour cream, cottage or ricotta cheese

Line Dutch oven with foil. Spray with Pam. Brown ground meat in Dutch oven, drain. Add spaghetti sauce. Remove all but ½ inch of meat sauce. Top with single layer of lasagna noodles, then cheese, sour cream (if used), then meat sauce, lasagna noodles, etc. Continue to layer to within 1 inch from top of Dutch oven. Be sure to coat both sides of noodles with meat sauce when layering, as this cooks the pasta. Top with aluminum foil and bake for 1 hour or until noodles are soft. Use 14 coals on top, 10 on bottom. Serves 12.

Chicken & Rice

1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
2 cups rice, uncooked
1 cut-up boneless chicken (or parts)
½ pkg dried onion soup

Line Dutch oven with foil. Spray with Pam. Place soup in the bottom of the Dutch oven. Pour rice on top of soups. Place chicken on top. Spring onion soup over all. Cover. Place Dutch oven in coals. Allow 45 minutes before checking. Serves 8-10.

Chicken Stew

1 whole boneless chicken cut up
1 lbs chicken thighs (boneless)
1 lbs carrots, sliced
3 onions, sliced
2 cups water or chicken broth
2 cans (15 oz) tomatoes
10 potatoes, peeled & sliced
Salt & pepper to taste

Line Dutch oven with foil. Spray with Pam. Place all ingredients in Dutch oven. Heat to boil on fire, and bake with 14 coals on top, 8 on bottom but 1 ½ hours. Keep coals at peak. Serves 12.

Cooking time can be reduce by par-boiling chicken at home for 20 minutes.

Pork Chops & Rice

8 pork chops
1 cup rice, uncooked
2 medium inions, thickly sliced
3 large tomatoes, thickly sliced
2 cans (14 oz) chicken broth
Thyme, salt & pepper to taste
2 green peppers, thickly sliced

Brown chops on both slides and arrange in oven. Sprinkle rice over chops. Top each chop with slices of tomato, onion, and green pepper. Sprinkle with seasonings Pour broth on top. Bake for 1 hour with 14 coals on top, 10 on bottom. Serves 8.

Scalloped Potatoes with Ham

2 large ham slices (1/4-1/2 in thick)
8 potatoes, thinly sliced
2 medium onions, thinly sliced
1 cup shredded cheese
1 ½ cups milk
2 Tbs flour

Place ham in bottom of Dutch oven. Layer potatoes, then onions, layering alternately to top of pan. Pour milk and flour mixture on top. Tightly cover. Bake with 14 coals on top, 10 on bottom of Dutch oven for 1 hour. When potatoes are done, sprinkle cheese on top. Cover for 10 more minutes. Serves 8.

Pepperoni Casserole

1 lbs spaghetti, uncooked
2 jars (28 oz each) spaghetti sauce
1 cup grated Parmesan cheese
8 oz grated cheddar cheese
8 oz grated mozzarella cheese
8 oz sliced pepperoni

Layer all in oiled Dutch oven, beginning with ½ inch of spaghetti sauce. Spaghetti sauce should coat both sides of spaghetti pasta as the pasta will cook while absorbing the flavor of the sauce. Bake 1 hour with 14 coals on top, 10 on bottom. Serves 8.

Easy Taco Bake

1 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
1 pkg. taco mix
1/2 c. Miracle Whip
8 corn tortillas
1 jar salsa
1 c. shredded Monterey jack cheese
3/4 c. water
10 inch Dutch oven

Brown meat with green pepper and onion. Drain. Stir in taco mix and cook five minutes. Arrange tortillas to over lap on bottom of Dutch oven. Top tortillas with meat mixture, and then with cheese. Let stand for 15 minutes.

COOKING TIME: 30 minutes

Beef Stew

2 lbs stew meat
1 potato per person
1 carrot per person
1 onion, sliced
1 can tomatoes
3 tablespoons vegetable oil
1 cup flour
Water

1 Dutch oven
1 large spoon
Foil
Large Ziploc bag
Knife

Heat oil in Dutch oven. It needs to be hot enough to brown the meat. Cut the meat into quarter size pieces or smaller. Put flour and meat in zip lock bag and mix. Drop meat in hot oil and brown. Put sliced onion with meat. Add can tomatoes. Peel potatoes and carrots, cutting them in very small pieces. Add to meat mixture. Add salt, pepper or other seasonings. Add water. Stir. Place lid on oven. For a 350 degree oven, place 8 briquettes on bottom and 15 on top. Strew should be ready in about an hour.

Pot Roast

Ingredients:

5 lbs roast
1/3 cup vegetable oil
2 large onions, sliced
8 carrots, quartered
12 potatoes, cubed
½ cup beef broth
½ cup flour
Garlic powder, salt & pepper to taste
14 inch Dutch oven

Heat oil in Dutch oven. Brown pot roast all over to seal in juices. Add broth and cook for 1 hour with 18 coals on top, 12 on bottom. Turn meat, add vegetables, and cook for 1 hour. Check meat. If tender, remove. Use flour to make gravy. Serves 16.

Corn Bread

Ingredients:
2 boxes Jiffy Corn Bread mix
2 eggs
2/3 cup milk
Vegetable oil
Margarine
Equipment:
1 dutch oven
Foil
Knife
Large zip lock bag

Instructions:
Follow directions on back of box. Instead of using a bowl, use a zip lock bag. Heat oil until hot in bottom of oven. Snip off a bottom corner of the zip lock bag and squeeze corn bread mixture into Dutch oven. Place lid on oven. For a 425 degree oven, place 6 briquettes on bottom and 18 on top. Cook until brown on top about 20 minutes.

Breakfast Casserole

Ingredients:

1 lb bacon or sausage, cooked
1 box (12 oz) seasoned croutons
8 eggs
¾ tsp dry mustard
4 TBS butter or margarine
12 inch Dutch oven
2 ½ cubs grated cheese
2 ½ cubs milk
Salt, onion salt & pepper to taste
8 oz mushrooms
1 can (10 oz) mushroom soup
12 inch Dutch oven

Instructions:
Melt butter or margarine in Dutch oven, carefully coating sides. Pour in croutons and top with meat. Mix milk, seasonings, and mushroom soup. Pour mixture over meat and top with mushrooms and cheese. Let mixture set for 1 hour near fire. Bake with 14 coals on top, 8 on bottom for 45 minutes. Remove coals. Let stand with lid on for 15 minutes, then serve. Serves 14.

Southwestern Beef & Beans

1 lb beef stew cut into 1 inch cubes
1 can 28 oz green enchilada sauce
1 medium onion chopped
2 cloves of garlic minced
1 tablespoon fresh cilantro
3 cans (16 oz each) black beans
Tortilla Chips
Chopped tomoatoes
Onions
Green pepper
Shredded Cheddar cheese
Sour Cream

Combine meat, and next four ingredients in the Dutch Oven and cook with the lid on for 1 hour 15 minutes. Stir in black beans. Replace the lid and cook for 30 minutes.

Service this meal over Tortilla Chips. Add chopped tomoatoes, onions, green pepper, shredded Cheddar cheese, and Sour Cream.

Chicken in the Pot

Rice in Boil in Bag packets
4 carrots cut into chunks
2 rib of celery sliced
1 large union
4 medium potatoes diced
4 chicken bouillon cubes
2 cups of water
3 chicken breast (boneless)
1 tsp dried thyme
1 tsp salt
1 tbs pepper

Boil water for rice. Place all the vegetables, bouillon cub and water in Dutch oven. Bring to a boil. Stir in chicken, thyme, salt, and pepper. Cover and cook on low heat for 30 minutes or until the chicken is done.

Try the sauce over some foil baked potatoes.

4 oz fresh mushrooms sliced
2 medium onions sliced
1 can of condensed cream of mushroom soup (10.5 oz)
½ cup of water
1 tablespoon of Worchester sauce
6 thick pork chops

Combine the mushrooms and the next four ingredients in the Dutch oven. Add the pork chops turning to cook. Cook with the lid on for 1 – 1 ½ hours or until done. Makes 6 servings.

1 cake mix (any flavor)
2 cans of pie filling (any flavor)
1 stick of butter.

Line the Dutch oven with heavy duty aluminum foil. Dump both cans of pie filling. Dump in cake mixes, spread evenly over pie filling. But up stick up butter and place evenly over cake mix. Cook for 45 minutes to 1 hour or until cake is done (pie filling should be boiling).

Ham and Chicken

Rice Boil a Bag packets
3-cups baked ham already cooked
3 tbs flour
3 cups chicken fillet
½ pound sliced mushroom
1 cup light sour cream
Salt
1-2 large green pepper
Ground pepper
3 tbs butter
Pimento

Home Prep: Cut ham into chunks (about ½ inch), cut chicken into thin strips, cut pepper into thin strips.

Boil water for Rice. Fry peppers until softer then add chicken. When chicken is almost done ad mushrooms and ham…Put in Dutch oven and add sour cream and pimento to bake. Serve when heated through. Serve over rice.

Quatermaster Stew

Rice (Boil a Bag packets)
2 lbs Stew meat
2 cans mixed vegetables
2 cans of potatoes
1 packet of stew seasoning
1 can stewed tomatoes (recommended but not required)
Sliced fresh mushrooms
Other vegetables like born or beans or peas
Cooking Oil
Aluminum foil

Boil water for rice. Preheat Dutch Oven. Add a small amount of cooking boil and brown chop meat. Drain off grease. Stir in Stew seasonings mix add a bit of water, and cook for 5-10 minutes. Add vegetables with liquid from can. Chop up potatoes into small chunks and add to stew. Add a small quantity of water if needed to cover contents. Place a large square of aluminum foil and place 8-10 charcoal (hot) briquettes on it. Put Dutch oven on bed of coals and cover. Put a pole of coals on top of oven.

Cook for 15 minutes. Add tomatoes and mushrooms. Cook until potatoes are tender and stew is bubbly and hot (about 15-20 minutes to this point.) Serve over rice.

Freeto Pie

(serves 6 to 8 boys)

Ingredients:

2 lbs of hamburger or ground turkey
Large bag of Freeto's corn chips or other mexican style corn chips
4-6 ounce bag of shredded cheddar cheese Package of taco seasoning
Medium size jar of salsa or picante sauce

If desired: Head of lettuce or bag of pre-cut salad Fresh tomato, chopped Onion, chopped Fresh mushrooms Red/green peppers Sour cream

Directions: Preheat Dutch oven on fire, (add small amount of cooking oil if using turkey), and brown meat. Drain off grease. Stir in taco seasoning mix, cover and simmer according to directions, 5 to 10 minutes, stirring as needed. Remove from heat. Add chips to Dutch oven, mix in with meat, spread layer of shredded cheese over top, cover and let stand for a few minutes to warm chips and melt cheese. In cold weather, place Dutch oven on a few coals and put a few on top of lid to maintain heat.

Serve when warm and cheese melted. Add salsa to taste. Option: sautee onions, peppers, mushrooms with ground meat before adding taco seasoning. Option: serve over bed of lettuce and fresh chopped tomatoes. Top with a dollop of sour cream.

Garlic-Butter New Potatoes

(serves 6 boys)

Ingredients:

18 new potatoes, quartered (about 2 3/4 lbs)
1/4 c butter or margarine
2 garlic cloves, minced
1/4 tsp pepper
salt, to taste

Combine potato and salted water to cover in a large saucepan; cook, covered, 10 minutes or unter tender. Drain.

Meanwhile, melt butter in a small skillet over medium-high heat; add garlic, and cook, stirring constantly, 3 minutes or until tender. Add pepper, pour over potatoes, tossing gently to coat.

Brown Sugar Carrots

(serves 4 to 6 boys)

Ingredients:

1 lb baby carrots
3/4 tsp salt, divided
2 tbl butter or margarine
1/2 c minced onion
1 1/2 tbl dark brown sugar
1/3 c apple juice
1/4 tsp pepper

Place carrots in water to cover; add 1/2 tsp salt. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until crisp-tender. Drain and rinse with cold water. Pat dray with paper towels.

Meanwhile, melt butter in a large skillet over low heat. Increase to medium-high heat; add onion, and cook, stirring constantly, 5 minutes. Add brown sugar; cook, stirring constantly, 2 minutes. Add juice; cook, stirring occasionally, 3 minutes or unti liquid almost evalporates. Stir in carrots, remaining 1/4 tsp salt and pepper.

Easy Sloppy Joes

(serves 12 boys)

Ingredients:

2 1/2 lbs ground beef
2 c chopped onion
1/2 c ketchup
1/4 c tomato juice
2 tbl mustard
2 tbl lemon juice
1/2 tsp tsp pepper
1 6 oz can tomoato paste
Oil
12 hamburger buns, split and toasted

Cook ground beef, onion, and oil (enough to keep items from sticking to pan) in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain; return to skillet. Stir in ketchup and next 6 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes, stirring often. Spoon mixture evenly over bottom halves of buns; cover with top of buns.

Garlic Fried Chicken Breasts

(serves 4 boys)

Ingredients:

4 small bone-in chicken breast halves
1 Tbl salt
1 tsp pepper
2 large eggs
1 cup milk
2 cup all purpose flour
1 tsp garlic powder
1 tsp paprika
Vegtable Oil
Paper towels
Zip top freezer bags

Sprinkle chicken with salt and pepper and place in a shallow bowl. Whisk together eggs and milk. Pour over chicken, tourning pieces to coat. Let stand 5 minutes.

Combine flour, garlic powder, an dpaprika in a zip-top freezer bag. Drop 1 chicken breast at a time into bag, and shake to coat.

Pour oil to a depth of 2 inches in a large, heavy skillet. Heat oil to 360 degrees. Add chicken and cook uncovered for 20 minutes or until done. Drain on paper towels.

Taco Wrapidos

(serves 4 boys)

Ingredients:

1 (4.3 oz) package quick-cooking Spanish rice
1 pound lean ground beef
1 tsp fajita seasoning
4 (10-inch) flour tortillas
1 avacado, cut into 8 slices
1 c (4 oz) shreadded Chedder cheese
1 c shredded lettuce
1/2 c diced tomatoes

Prepare rice accoridng to package directions.

Toss ground beef into fajita seasoning. Cook in a large nonstick skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in cooked rice.

Spread beef mixture evenly over 1 side of each tortilla. Top evenly with avacado slices, cheese, lettuce, and tomatoes. Roll up.

Breakfast Taco

Ingredients:

1 box (6 oz) hash browns
8 eggs
Oil or butter
8 oz cheese
14 flour tortillas or pita bread

Follow directions on the package of hash browns and cook them until they start to brown. Scramble eggs and add to hash browns. Add salt and pepper to taste and cook until done. Add cheese. Place on heated pita or tortilla. Serves 8.

French Toast

Ingredients:

3 eggs, beaten
2 Tbs sugar
1 cup milk
12 slices bread
Cinnamon to taste

Mix the eggs, sugar, cinnamon and milk in a shallow pan. Dip the bread in the egg mixture, thoroughly wetting each side of the bread. Cook on a hot, slightly greased (margarine) skillet, turning to brown each side.

Pasta Primavera

1 lb pasta
½ lb butter or margarine
1 cup heavy cream
1 cup grated Parmesan cheese
Vegetables of choice (carrots, broccoli, cauliflower, peas, mushrooms, etc)
Salt & pepper to taste

Boil 5-6 quarts of water with 1 tsp salt. When briskly boiling, add carrots, broccoli steams, cauliflower and the pasta. Add each item slowly to keep mixture boiling. Add peas, mushroom, and broccoli tops last. Cook until down and drain. Pour into a heated serving disk. Add warmed butter or margarine and cream. Sprinkling Parmesan cheese over all, using full cup. Serve with bread and salad. Serves 8-10.