Recipe: TALK TKL 7/20 Camping Recipes

    
Betsy, NY (9:19:02 pm) :
Campers' Coffee Cake
From Betty Crocker Recipe Card Library - Foods That Go PlacesLightly grease two 9-inch foil pie pans. Prepare 1 package of wild blueberry
muffin mix as directed except-pour batter into 1 pie pan. Invert second pan
over pan with batter. Secure rims with spring-type clothespins.
Place on grill 4 inches from hot coals. Cook 15 minutes on each side,
rotating pans occasionally to insure even baking. Makes 6-8 servings.
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Velma, TN (9:29:20 pm) : Here is a breakfast recipe I haven't tried, but I
will. It sounds good.
- Recipe via Meal-Master (tm) v8.04
Title: Mountain Man Breakfast
Categories: Breakfst, Eggs, Cheese, Camping
Yield: 8 Servings
1 12-inch Dutch oven
1 md Onion, chopped
1/2 lb Bacon, cut into small pieces
1 pk 32-oz. hash brown potatoes
12 Eggs
1 1/2 lb Cheddar cheese, grated
1 8-oz. jar of salsa
Preheat Dutch oven over 10 charcoal briquets and preheat lid with 14
briquets.
Brown 1/2 pound bacon. Add onion and cook until clear.
Remove bacon and onions from Dutch oven and drain on paper towels.
Wipe excess grease out of dutch oven and place back over hot briquets.
Stir in the 32-ounce bag of hash brown potatoes.
Fry until potatoes are golden brown, then mix the bacon and onions
back in.
Break 12 eggs into medium mixing bowk and beat thoroughly. Pour over
potatoes, bacon and onions. Cover with hot lid and cook until eggs
are almost solid.
Sprinkle with 1 1/2 pounds grated cheddar cheese.
Continue cooking until eggs set and cheese melts. Just before
serving, top with 1 8-oz jar of hot, medium, or mild salsa, according
to taste.
Recipe found inside new
Lodge Dutch oven
MM Format by John Hartman Indianapolis, IN
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Betsy, NY (9:32:06 pm) :
That looks so good Velma - here's another, I haven't tried it
Subject: Re: camp breakfast
To: Multiple recipients of list EAT-L
Sauteed Sausages and Apples
1 lb. brown and serve sausages
2 apples, pared, cored, sliced
1/4 c. sugar
1 1/4 c. pancake syrup
1/4 c. brandy (optional)
Cook sausages in large skillet over campfire or stove until browned. Add
apples; cook 2 minutes. Sprinkle sugar over apple mixture; cook until sugar
is melted and apples are glazed. Stir in syrup; cook until bubbly. Stir in
brandy; flame if desired. Spoon mixture over Cheese French Toast, if
desired. Serves 4.
Cheese French Toast
1 Loaf unsliced white bread
1 ( 3oz) pkg. cream cheese, softened
4 slices cheddar cheese
3 eggs
1/3 c. milk
2 tsp. sugar
1/4 tsp. salt
Cut 8 one-inch slices from bread; reserve remaining bread for other use.
Spread cream cheese on 1 side of bread slices. Arrange cheddar cheese slices
on 4 slices of the bread and top with the remaining 4 slices; placing cheese
sides together. Beat eggs, milk, sugar and salt in shallow dish; dip both
sides of each sandwich. Cook in large greased skillet over campfire or stove
until bread is golden on both sides. Serves 4.
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Betsy, NY (9:35:29 pm) :
Grilled Potatoes and Onions
4 small potatoes
2 small onions, sliced
melted butter/margarine
paprika
salt
grated parmesan cheese
Cut potatoes crosswise into 4 pieces. Reassemble, placing onion slices
between potato pieces; skewer to hold together. Drizzle potatoes with
butter; sprinkle with remaining ingredients. Wrap potatoes in foil. Cook on
grill until tender, about 1 hour; turn every 10 minutes. Serves 4. (Note:
potatoes can be assembled at home and carried to campsite.)
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Velma, TN (9:38:54 pm) :
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Cornmeal Hoecake
Categories: Breads, Breakfast, Historic, Reinactment
Yield: 6 Servings
2 c Sifted corn meal
1 x Cold water to mix
1/2 ts Salt
Mix meal with water sufficient to handle. Let stand a few minutes to
see if more water is needed to spread. Have a heavy griddle greased
and hot, pour on the mixture and pat out into a round cake, having
about one-half inch thick; reduce fire and let brown, turn and brown
other side. Cook altogether about thirty minutes. Serve hot with
butter.
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SueA,CA (9:41:59 pm) : { Exported from MasterCook Mac }
Honey Glazed Ham
Serving Size: 6
Preparation Time: 1:00
Categories: Pork & Ham
1 cup dry sherry
1/2 cup honey
1 teaspoon ground cinnamon
1 clove garlic minced
1 1/2 Ham slice 1 1/2 to 2 1/2 lbs
1. Mix together sherry, honey,cinnamon and garlic. Put in zip-type bag with
1 1/2 to 2 1/2 center ham steak. Marinate 2-6 hours.
2. Prepare a fire that is not too hot. When ready to cook-push coals to
sides so ham is not directly over hot coals.
3. Place ham over low heat and cook (preferably covered) 3-5 minutes. Watch
carefully (honey will scorch if heat is too high). Keep marinade.
4. Pour marinade in shallow pan. Remove ham from heat; dip in marinade and
return to heat to cook other side (3-5 minutes).
5. Continue dipping and turning until ham is fully heated and glazed (total
time will probably be 15-20 minutes).
6. Remove ham to serving platter. Slice ham or cut into serving pieces.
     
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SueA,CA (10:07:48 pm) : Campsite Cobbler
1 Box yellow cake mix
2 cups bisquick
1 can (No.2) sliced peaches
1 can (No. 2) Pineapple, cherries of blueberries
Heavy duty foil
1. Heat up coals (you'll need around 24)
2. Line dutch oven with aluminum foil. Spray with nonstick spray.
3. Spread sliced peachs evenly on bottom of oven. Save juice.
4. Mix together cake mix, bisquick, peach juice, canned fruit in large
mixing bowl and pour over peach slices.
5. Set Dutch oven over 10 hot coals and add 12-14 coals to oven lid. Bake
for 50 minutes until it doesn't stick to a straw (or toothpick).
6. Flip finished cobbler onto aluminum foil and peel off foil from cobbler
(find that too much work. I just serve right from the pan).
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SueA,CA (10:16:37 pm) : Taco Chili Pie--Dutch Oven
2 lbs ground beef
1 15oz can kidney (or Pinto) beans
1 8 oz. can tomato sauce
2 medium onions, chopped
1 pkg taco seasoning mix
1/2 tsp salt
1 tablespoon butter
2 6oz. pkgs cornbread mix
1. Heat up coals (about 16-18)
2. Brown beef and onions in the butter in open dutch oven. Add beans, tomato
sauce. taco powder, salt and cook for 15-20 minutes in covered oven.(8 coals
under--10 on top should do)
3. Mix the cornbread as directed on package and add to top of meat and
beans. Place lid on oven and cook for 20-30 minutes, until cornbread is
done.
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Velma, TN (10:30:13 pm) : When we used to do tent camping, I took a lot of
canned goods, because ice box refrigeration isn't very constant. One thing
we liked was cabbage with canned corn beef. One time I found canned whole
chickens, and made chicken and dumplings. I used canned ham and made
Southern Ham Shortcake. It is simply ham put into a cream sauce with some
bell pepper and a little onion, and served over cornbread.
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SueA,CA (10:35:06 pm) : Balboa Fowl (so named because of San Diego Boy Scout
Camp)
6 medium chicken thighs
4 medium size potatoes, washed
3 medium onions, peeled
1 can creamed corn (no. 2)
1 can green peas (no. 2)
1 can mushroom soup
1 tablespoon garlic powder
salt to taste
Place chicken in Dutch Oven, add garlic, salt and cover with water, boil for
30 minutes covered.
Cut potatoes in half lengthwise and slice about 1/4 " thick.
Cut onion in quarters and break apart.
When chicken has cooked for 30 minutes add remaining ingredients and cook at
slow boil for another 30 minutes or until potatoes are tender.
Additional vegetables like peppers or celery can be added.
Optional: when completely cooked, drop dumplings on top, replace cover and
cook for an additional 15 -20 minutes.
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SueA,CA (11:18:32 pm) : The seafood talk made me remember this.
Clams on the Barbeque.
Adapt to your own amounts
Large fresh clams
minced garlic
minced parsely
white wine, broth, or water
black pepper.
Make pouches out of double thick heavy duty foil (Make sure to triple fold
seams) Divide clams up into portions.Put into pouches.Add garlic, parsely,
seasonings (oregano, black pepper--what ever).
Add a splash of liquid. Fold up final seal well.
Cook in hot coals until pouch expands from steam 5-10 minutes.
Carefully! open over big bowls (lots of yummy liquid) Serve with crusty
bread.
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SueA,CA (11:34:32 pm) : Summer Squash Packets
2 pounds summer squash
4 tablespoons cream
4 teaspoons cream
4 teaspoons butter
1 teaspoon dill, rosemary or sweet basil
Peel squash and cut into 1-inch chunks. Divide into 4 portions. Put on
double thick heavy foil large enough to cover and seal (triple folding
seams)
Top squash with cream and butter. Sprinkle herbs all over. Seal and cook on
grill 15 to 20 minutes, or until done the way you like. Trun packets over
every 5 minutes.
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Velma, TN (10:38:16 pm) : Sue, that sounds really great. I don't care too
much for dumplings, but the rest of my family--all male, really like them,
so I make them, and they are easy to make at camp, especially if you make
the drop kind.
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SueA,CA (10:39:32 pm) : On one of our outdoor training classes we cooked
eggs in sandwich zip-loc bags.
You mix up eggs (like for scrambled eggs, add stuff like little ham cubes,
minced green onions, grated cheese and salt and pepper). Zip up the bag and
float in a big pot of boiling water until its cooked. Easy clean up too. Hi
Vicki.
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SueA,CA (10:44:01 pm) : Velma, with the scouts we have made implements we
call Wampums. A 1 3/4 inch length of closet dowel with a smaller longer
dowel stuck and glued in the middle. Everything is sanded and corners
rounded. The thick end is soaked in vegetable oil for a while to season.
When we have a camp fire everyone takes bisquit dough (usually from a tube)
and smooshes it around the end of the thick dowel. They bake it over the
open fire until done. No doughy middle that way. They take it off the stick
and fill it with jam or scrambled eggs or whatever.
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SueA,CA (10:53:29 pm) : Here's another thing we like to do. We make a
marinate cubed beef (like a Korean Beef) and bring it with us. It smells
wonderful and we will always attract lots of people who come over to ask us
what we are doing. 
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SueA,CA (10:57:59 pm) : In the scout training classes they also taught us
how to make working oven out of cardboard boxes and heavy duty foil. The
heat source is charcoal. You can bake bread or cookies right in the middle
of no where.
Cooking outdoors is so much fun..
Hi elliecu.
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SueA,CA (11:37:22 pm) : I don't have a recipe anywhere but in my head for
the shrimp. (Sorry I was typing again). I use vegetable oil, chili powder,
onion powder, minced garlic, vinegar, lemon zest (if I have it) black pepper
and maybe cayenne-if only for adults. I put the raw shrimp in for an hour or
two. Then we skewer them up and grill.
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