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camping Recipes

barbecue   |   barbecue sauce   |   camping   |   cast iron   |   grilled wild game
Herbs and Spices   |   wild game

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4 cups shredded dried hash brown potatoes
2 envelopes onion soup mix
1 12 pounds ground meat or sausage
Assorted seasonings to taste
6 cups water

Brown the meat in the bottom of a Dutch oven Break up the meat as it cooks assuring that all the pink raw meat is cooked Add the water and soup mix stirring to mix well Heat to boiling and simmer a few minutes Add the dry potatoes and stir to mix Cover the pot and move to the edge of the fire for about 10 minutes to allow the potatoes to swell up Move the pot back on the heat and stir while cooking the potatoes Cook about 510 minutes Serve hot

Seasonings may be added with the potatoes to taste Hot peppers chili powder basil and Italian seasonings are good The meat may be hamburger sausage Italian sausage etc

1 12 pounds ground beef
1 12 teaspoons salt
1 teaspoon pepper
1 green bell pepper sliced
4 large carrots sliced
4 large potatoes sliced
1 large onion sliced
Worcestershire sauce

Mix ground beef salt and pepper Shape into 4 large patties place each patty on a large square of heavyduty foil Cover each patty with prepared vegetables then sprinkle each meal liberally with Worcestershire sauce Cook for 15 minutes over hot coals then turn and cook on the other side for 15 minutes

6 frankfurters sliced
2 teaspoons dried onion flakes
14 teaspoon oregano
1 tablespoon margarine
1 28 ounce can New England baked beans
1 medium tomato cut into wedges

Saut wieners onion and oregano in margarine until browned Add beans and simmer 10 minutes Add tomato wedges and heat gently

14 cup butter
12 cup brown sugar
1 can sliced pineapple
1 1825 ounce box yellow cake mix
1 egg

Place butter and brown sugar in the oven and stir until well mixed Place the pineapple slices in the butter and sugar mixture in the bottom of the oven

In a separate bowl mix the cake mix and the egg Pour this batter over the pineapple in the oven then put the lid on the oven and bake about 3040 minutes Test the cade for doneness with a straw or wooden pick

When the cake is done remove the coals from the oven remove the lid and let the oven cool for about 10 minutes Using a large cutting board or a piece of cardboard covered with wax paper hold the board on top of the oven and invert the oven quickly This will allow the cake to fall on the board and the pineapple will be on the top A safer way to support the cake when you invert it is to cut the cardboard in a round piece the same size as the cake and it will fit inside oven on the cake then when the oven is inverted the cardboard can be held directly under the cake

This serves about 8

1 pound sausage pork turkey or ground beef
1 medium onion minced
2 tablespoons olive oil optional
1 clove garlic minced
1 green bell pepper diced
12 eggs beaten
1 jar salsa
6 medium pita breads

Preheat Dutch oven with 12 coals on the bottom

Brown sausage then drain fat saving 2 tablespoons Stir in onion garlic and bell pepper saute with sausage Add eggs and sausage fat and cook together until eggs are scrambled Spoon into pita pockets and top with salsa to taste

Makeahead Tip Brown sausage and saute garlic onions and peppers in advance refrigerate or freeze in ziptype bags Add 2 tablespoons of olive oil when cooking in camp instead of sausage fat

Serves 2

2 cups allpurpose flour white or whole wheat
1 tablespoon baking powder
12 teaspoon salt
1 tablespoon dry onion flakes
1 tablespoon dry rosemary

Before leaving home or base camp premix all ingredients and place in a durable plastic bag or wellsealed container

When ready to cook empty contents into a container and add 12 cup of water mixing well with clean hands Add more water as needed until dough forms a cohesive firm dry ball Knead 5 more minutes then create golfball size dough balls Flatten with bottom of can or pan to about 18 inch thick Fry on hot skillet or griddle 10 minutes per side and serve

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