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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 box Jiffy Corn Bread Mix
1 1825 ounce box yellow cake mix

Line Dutch oven with aluminum foil Empty dry corn bread and cake mix into Dutch oven Add the ingredients listed on mix box water eggs etc Cook for approximately 40 minutes Test with fork or press down on top of bread to see if bread is done Lift the bread out of oven and cut up

This cornbread goes great with chili



2 envelopes Liptons Cream of Chicken Cuposoup
1 can Swansons Chunk Chicken Meat
12 package mixed freezedried vegetables
1 cup Bisquick in a ziptype bag
Water

Mix the soup chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water Place on camp stove Heat to simmering stirring occasionally

While soup is heating add water see Bisquick box instructions for quantity to Bisquick and knead in the ziptype bag When soup is hot tear off a corner of the bag and squeeze out mounds of Bisquick into the pot Cover and cook for about 10 minutes over low heat



2 cups raisins
2 cups dried banana chips
2 cups unsalted dry roasted peanuts
6 ounces mixed dried fruit bits

Blend all ingredients and store in an airtight container

Makes 7 cups



Corn on the cob
Butter or margarine

With husks Remove outer husks on cob corn Peel back the inner husks but do not remove Clean any silk and remove Spread soft butter or margarine over the corn Pull the husk back over the corn Wrap in heavyduty aluminum foil Lay on the as gray coals for 20 to 30 minutes turning once

Without husks Remove husks and silk Place on piece of heavyduty aluminum foil Add 1 tablespoon of butter or margarine and 2 tablespoons of water Wrap securely and lay on the coals or grill Takes about 20 to 30 minutes to heat through



1 chicken cut up
2 cans cream of mushroom soup
1 12 cups rice
12 cup water
Oil
2 cloves garlic
14 teaspoon hot sauce

Grill chicken in bottom of Dutch oven with oil and garlic garlic until brown Add remaining ingredients and mix Cover and cook 45 minutes in hot coals



Serves 4 to 6

3 large cans chicken chunks
1 8 ounce bag grated Cheddar cheese
Medium or large bag tortilla chips
1 can cream of chicken soup
1 can enchilada sauce same size as soup
Large can refried beans
Small onion

Preheat Dutch oven and lid over fire Line bottom and sides of Dutch oven with foil to minimize clean up Cover bottom of foillined Dutch oven with tortilla chips standing some up on sides Save some for top and for eating later

Gently heat refried beans in small pan adding a little water to thin a bit stirring constantly to avoid burning Spread spoonfuls of refried beans over the chips as evenly as possible Crumble chicken into smaller chucks and spread evenly over the chips and beans

Chop half a small onion more or less into small pieces and sprinkle over other ingredients

Mix together enchilada sauce and soup use same pan as beans to save cleanup Heat and stir until smooth Pour sauce mix over chips beans and chicken Top with even layer of grated cheese

Bake in Dutch oven with medium heat coals top and bottom for about 30 minutes until hot through and cheese has melted

NOTE If desired add chopped tomatoes before cheese layer

Serve with extra chips


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