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camping Recipes

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

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A timehonored Scouting recipe that is easy to make

Serves 6 to 8 scouts

2 pounds hamburger
2 cans mixed vegetables save liquid
2 cans potatoes drain off liquid and discard
1 packet stew seasoning mix

Optional
1 can stewed tomatoes
Sliced fresh mushrooms
Additional vegetables such as beans corn

Preheat Dutch oven on fire add small amount of cooking oil and brown hamburger Drain grease Stir in stew seasoning mix add a bit of water and cook for 5 to 10 minutes

Add vegetables with liquid Chop up potatoes into small chunks and add to stew Add small quantity of water if need to cover contents

Place oven on bed of charcoal 8 to 10 briquettes more in winter on aluminum foil shiny side up Cover with lid and put 2 to 3 times as many coals on top Cook about 15 minutes

Add tomatoes and mushrooms Cook until potatoes are tender and stew is bubbly and hot through 15 to 20 minutes depending upon heat level stirring occasionally



Serves 6

6 large skinless boneless chicken breasts
6 3inch square slices mozzarella cheese
12 strips bacon
6 to 8 fresh mushrooms
Parsley flakes
Black pepper

Preheat Dutch oven and lid over fire Line bottom and sides of pie pan with foil to minimize cleanup Lightly coat foil with cooking oil

Wash mushrooms remove stems and slice Wrap some mushrooms sprinkle of parsley and dash of pepper in each cheese slice rolled into tube

Wash and salt chicken breasts Wrap each cheese tube with chicken breast lengthwise and then wrap with two slices of bacon to hold edges together Use woodenpicks to hold bacon chicken and cheese together

Arrange chicken seam side up in pie pan place pan in Dutch oven on three small rocks to hold pan off bottom of oven cover and bake about 45 minutes with medium high heat more on top less on bottom of oven until chicken is done meat is flaky and not pink

Option use Italian seasoning for a different flavor or top with grated cheese when served



Chili
1 small individual Fritos bag for each camper
Grated cheese
Chopped lettuce
Chopped tomatoes
Sour cream

Warm chili Open Fritos bags and add spoonsful of each ingredient to the Fritos



Serves 2

12 pound flat egg noodles
2 tablespoons dried peas can use split peas
2 tablespoons Parmesan cheese
12 teaspoon dried tarragon
14 teaspoon white pepper
1 can tuna
3 cups water
Salt to taste

Before leaving home or base camp place noodles in a sealed container then mix all ingredients except tuna and place in a durable plastic bag within the noodle container

When ready to cook add 3 cups water to a small pot and bring to boil Add noodles and boil until tender 1020 minutes depending on your elevation and noodle size

Drain most of excess water and add dry ingredients to pot stirring well Add a little more water as necessary Open and drain tuna then add to noodle casserole continuing to stir while heating over low heat 5 more minutes



Makes 4 servings

2 cans Campbells chunky turkey soup
1 cup Bisquick
13 cup milk

In a saucepan bring soup to boil

In a bowl combine biscuit mix and milk with fork Drop 5 to 6 spoonsful of the batter onto boiling soup Cook uncovered over low heat for 10 minutes Cover Cook 10 minutes more



Source Cooking Down the Road by Joan Prins

1 3 12 to 4 pound sirloin tip roast
1 6 ounce jar prepared mustard
1 cup salt

Prepare campfire so you have a good bed of hot embers You should have a large wide fire so the coals can be raked up as needed

Smear meat with mustard and pat salt into mustard until it can hold no more

Lay roast in coals raking embers around it Turn roast after 45 minutes Cook another 45 minutes for rare 140 degrees F 60 minutes for medium 160 degrees F and 75 minutes for well done 170 degrees F on meat thermometer Remove from coals and knock off black crust


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