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camping Recipes

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

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1 Jonathan or Rome apple for each person
1 cup granulated sugar
1 tablespoon cinnamon

Push a stick or dowel through the apple top until the apple is secure on the stick Place the apple 2 or 3 inches above the hot coals and turn the apple while roasting it As the apple cooks the skin browns and the juice drips out When the skin is loose remove the apple from the fire but leave it on the stick Peel the hot skin off very carefully

Combine sugar and cinnamon Roll the apple in the sugarcinnamon mixture then return it to roast over the coals letting the mixture heat to form a glaze around the apple Remove from coals and let it cool



Aussia Pizza

This is an Australian recipe Camp oven refers to a cast iron Dutch oven

3 cups Bisquick
12 cup water or milk
1 tin baked beans
12 cup diced bacon
3 medium mushrooms sliced
1 cup cheese or enough to cover the pizza

Mix the flour and water to a nice firm dough With a little flour on a board roll out enough dough to cover the dish you are using for the base of the pizza Then roll enough dough to go around the edge of the dish This is to keep the mixture in and should be about 12 inch high

Now place the base of the pizza in a preheated camp oven Set the camp oven on a shovel of hot coals then cover the lid with very hot coals

After about 8 to 10 minutes check to see if the base is cooked It will vary with the heat of the coals When base is cooked remove from camp oven and place baked beans on the base first Then place cheese bacon finishing off with the mushrooms

Return to hot camp oven with plenty of hot coals on top of the lid Leave until bacon and mushrooms are cooked Be very careful not to burn yourself when removing the pizza from the camp oven



1 bag egg noodles cooked
1 small can roast beef shredded
1 can beef gravy
Salt and pepper to taste

Drain noodles Dump in beef and gravy Salt and pepper to taste



12 cup creamy peanut butter
4 8inch flour tortillas
1 cup miniature marshmallows
12 cup miniature semisweet chocolate chips

Spread 2 tablespoons of peanut butter on each tortilla Sprinkle 14 cup of marshmallows and 2 tablespoons of chocolate chips on half of each tortilla Roll up beginning with the topping side Wrap each tortilla in heavyduty foil seal tightly Grill covered over low heat for 5 to 10 minutes or until heated through Unwrap and eat



2 cups allpurpose flour
12 cup nonfat dry milk
1 tablespoon baking powder
34 teaspoon salt
34 cup lukewarm water
Cinnamon
Sugar

Ignite about 15 to 20 charcoal briquettes and arrange in a pile in your fire pan Let burn until they are covered with ash about 20 minutes

Melt Crisco in the Dutch oven for a depth of about 2 inches

Stir flour dry milk baking powder salt and water together and knead on floured board Cover and let stand for 15 minutes

Cut dough into 8 sections then flatten out to 2 inches thick Drop sections of dough into the hot oil to fry about 2 minutes or until done Roll in cinnamon and sugar



Peaches

Contents of ziptype bag 1
2 cups Bisquick
23 cup granulated sugar

Contents of ziptype bag 2
1 12 cups granulated sugar
12 teaspoon cinnamon
14 teaspoon ginger
4 tablespoons cornstarch

Pile up 25 to 30 charcoal briquettes in a firepan and let burn until they are barely covered with ash about 20 minutes

Peel 1 peach per person in season or use canned peaches offseason Mix contents of bag 2 with 2 cups water in a Dutch oven Bring to a boil Stir to dissolve sugar and thicken the syrup Place peaches into the mixture and bring to a boil again

Mix bag 1 with enough water to make a sticky dough About 34 cup water Squeeze dough onto hot peaches in Dutch oven Cover with the lid Place Dutch oven on 5 or 6 hot charcoal briquettes and about 15 briquettes on top of the lid Dont peek and bake for 20 minutes Blow ash off lid before carefully lifting the lid to check doneness


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