Sonora Chicken
4 cups chicken, cooked and chopped
1 can of cream of mushroom soup
1 can cream of chicken soup
1 can chili without beans
1 (4 oz.) can chili salsa
1/2 cup milk
1 small onion, chopped finely
12 corn tortillas
1 cup cheddar cheese, grated
1 cup jack cheese, grated
Mix together soups, chili, salsa, milk, and onion. Tear tortillas into small pieces. In a 13×9x2-inch baking dish layer half the chicken, half the sauce, and half the cheeses. Repeat. Bake 45 minutes at 350 degrees. You can also make this 24 hours in advance before baking for even better flavor.
Favorite Tater Tot Casserole
1 pound hamburger
2 cans cream of mushroom soup
1 1/2 soup cans milk
1 small package frozen tater tots
1/2 cup sour cream
1 cup grated cheddar cheese
Preheat oven to 425 degrees. Brown ground beef in a skillet; drain fat. In medium-sized bowl mix soup, milk, and sour cream. Add soup mixture to hamburger and stir. Pour hamburger mixture into a 13×9x2-inch baking pan. Spread tater tots in a single layer on hamburger mixture. Bake for 15 minutes. Remove from oven and sprinkle cheese over top. Return to oven for 10 minutes.
Chili Casserole
1 1/2 pounds hamburger
1 (15 oz.) can chili
1 cup onion, chopped
2 cups fritos, slightly crushed
1/4 teaspoon pepper
1 cup cheddar cheese, grated
In a skillet, brown onion and hamburger. Drain off fat. Stir in chili and pepper. Preheat oven to 350 degrees. In a greased casserole dish, alternate layers of chili mixture, fritos, and cheese. Cover and bake until heated through (about 10 minutes). Serve with extra fritos.
Hamburger & Rice Casserole
2 cans cream of mushroom soup
1 pound hamburger
4 cups rice, cooked
1/2 cup chopped onion
1 cup sour cream
Preheat oven to 350 degrees. Brown the hamburger and onion in a large skillet; drain fat. Stir in the remaining ingredients and pour into a greased 13×9x2-inch baking dish or a casserole dish. Bake for 45 minutes or until heated completely through.
Corned Beef Casserole
1 can cream of mushroom soup
1 (8 oz.) package of wide egg noodles, cooked and drained
1 can corned beef
1 cup cheddar cheese, grated
1 cup milk
1 small onion, chopped
2 tablespoons fresh parsley, chopped (optional)
Preheat oven to 350 degrees. In a medium-sized bowl, combine corned beef, cheddar cheese, soup, milk, onion, and parsley. Stir in noodles. Pour into a greased casserole dish and bake for 45 minutes.
Noodle & Cheese Casserole
1 (8 oz.) package wide egg noodles
1 cup cottage cheese
1 cup sour cream
3 garlic cloves, minced
Salt and pepper
1 cup cheddar cheese, grated
Cook noodles according to manufacturer’s directions. Combine cooked noodles, cottage cheese, sour cream, garlic, salt, and pepper.
Pour into greased casserole dish and top with grated cheese. Bake at 375 degrees for about 25 minutes.
Macaroni & Cheese
2 cups macaroni, uncooked
2 cups milk
2 cups cheddar cheese, grated
1 egg
Preheat oven to 350 degrees. Cook and drain macaroni. Stir egg and milk together. Layer macaroni and cheese in a greased casserole dish and pour the milk and egg mixture evenly over the top. Bake, covered, for 40 minutes.
SPICED FRUIT COBBLER
4 cans or 1 qt. fruit
1 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. sugar
1 pkg. white cake mix
1 1/2 c. water
2 eggs
Place drained fruit slices in bottom of Dutch oven. Sprinkle with spices and sugar. Blend cake mix, water and eggs. Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees.
BANANA BREAD
2 eggs
1 1/4 c. mashed bananas (about 3)
1 c. sugar
1/2 tsp. salt
1 tsp. soda
1/2 c. melted shortening or margarine
2 c. flour
1/2 c. nuts
12-inch Dutch oven. Preheat oven to 350 degrees. Mash bananas first, then add all other ingredients. Bake 45 minutes to 1 hour. (To cook outdoors on campfire, put 10 coals on top of Dutch oven and 8 coals on bottom. This equals 350 degrees.)
PORK CHOP - POTATO BAKE
6 pork chops
6 potatoes, sliced or quartered
1 can mushroom soup
1 lg. can milk
Mix soup and milk together. Brown pork chops in Dutch oven. Put potatoes on top of pork chops. Pour soup over top. Bake 1 hour at 400 degrees.
BAKED CHICKEN AND RICE
3 c. water
6 c. chicken bouillon cubes
1/2 cube butter or margarine
1 c. rice, uncooked
1 sm. onion, chopped
1/2 green pepper, chopped
1/2 c. celery, chopped
8-10 pieces chicken
Bring water to boil in Dutch oven and then add bouillon cubes. Mix the other ingredients, except chicken, with bouillon and water. Season the chicken with seasoning salt and lay pieces on top of the rice mixture. Cook 1 1/2 hours at 400 degrees.
CHICKEN AND RICE
2 c. rice
2 cans cream of mushroom or golden mushroom soup
2 cans water
2 chickens (cut into serving pieces)
Put rice, soup, water into Dutch oven (12 inch). Stir. Place chicken on top of mixture. Cover. Cook 1 1/4 to 1 1/2 hours at 400 degrees.
MEXICAN CHICKEN CASSEROLE
4 chicken breasts, cooked and cut into pieces or 2-3 cans boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. can Pet milk
1 can chopped green chilies
2 pkgs. Doritos
Grated cheddar cheese
Crush 1 package Doritos and line casserole dish. Combine rest of ingredients and add to Doritos. Sprinkle grated cheese on top and bake at 350 degrees for 30 minutes. Use second bag of Doritos to eat casserole with.
CHILI HOMINY SKILLET
1 lb. ground beef
1/4 c. green pepper, chopped
1/4 c. water
1/2 env. chili seasoning
2 tbsp. onion soup mix
1 (16 oz.) yellow hominy, drained
1/2 c. shredded cheddar cheese
Brown the beef; drain. Stir in hominy, pepper, water, chili seasonings, and onion soup mix. Cook until heated through. Sprinkle cheese over it. Cover and cook until melted.
HAMBURGER RICE SKILLET
1 lb. ground beef
1 med. onion, sliced into rings
1 med. green pepper, chopped
1 clove garlic, minced
1 c. med. grain rice
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 tsp. Worcestershire
1/2 tsp. dry basil, crushed
In skillet cook beef, onion, pepper, garlic until browned; drain. Add rice; cook, stirring constantly, for 2 minutes. Add undrained tomatoes, tomato sauce, Worcestershire sauce, basil, 1 1/2 cups water and 1 teaspoon salt. Bring to boiling. Reduce heat. Cover; simmer 25-30 minutes or until rice is tender. Stir occasionally.
MEXICAN RED CHILI
1 lb. hamburger meat (lean)
3 lg. jalapenos (seeded and chopped)
1/2 lb. hot sausage
1/2 lb. stew meat
1 c. chopped onion
3/4 c. chopped bell pepper
2/3 c. chopped celery
1 can New Orleans kidney beans
3 tbsp. chili powder
1 tsp. salt
3 lg. cloves garlic, minced
1 c. French onion soup
1 can chopped green chilies
1 can tomatoes
2 cans tomato sauce
1/2 tsp. sugar
1 tbsp. cayenne
1 tsp. oregano
2 tbsp. jalapeno juice
1/4 tsp. garlic powder
3/4 tsp. Tabasco sauce
1/2 tsp. cumin
1/2 tsp. onion powder
Marinate stew meat with jalapeno juice, onion powder and garlic powder. Refrigerate 24 hours. Brown hamburger meat with onion and garlic and bell pepper and cumin. Brown sausage; remove brown stew meat. Mix all meat. Add soup, tomato sauce, tomatoes and beans (drained). Add jalapenos, chili powder, cayenne, oregano, celery and chili peppers, salt, sugar, Tabasco. Cook at medium heat 2 hours.
CROCK POT STROGANOFF
2 lb. round steak
1/4 c. flour
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. garlic bits
3 tbsp. butter
1 sm. onion, chopped
1 tbsp. soy sauce
2 beef bouillon cubes
1 can cream of mushroom soup
1 c. water
Cut steak into 1 x 1/2 inch strips. Mix with flour, pepper, salt and garlic. Add to crock pot with rest of ingredients. Cook on low for 5 hours. Stir occasionally. Last 1/2 hour, add 1 (8 oz.) package of cream cheese, cubed. Serve over cooked wide noodles.
Camp Au Gratin Potatoes
1 cn Corned Beef Or 2 Cans Tuna
-Or Similar
-Meat
2 Boxes Au Gratin Potatoes
6 c Water
1/2 c Dry Milk Powder
1/4 c Margarine Or Oil
1 md Pot For Heating Water
1 lg Pot For Potatoes
1 Stirring Spoon
Put the corned beef or tuna on the bottom of the pan. Open the potato packages and layer the potatoes on top of the meat. Sprinkle the cheese powder over the potatoes. Put the oil or margarine on the potatoes. Heat the water to near boiling and add the dry milk. Pour the hot liquid over the dry potatoes and put the pot on a moderate fire to simmer gently for 40 minutes. This arrangement should result in a slightly liquid mixture. Turn the pot from time to time if it is being kept at the edge of the fire to assure it heat all the way around. The
oil or margarine is to keep the liquid from foaming. A smaller quantity or none can be used, but more care to keep the liquid from boiling over must be made. Good served with something that will sop up the extra juices.
Buttermilk Biscuits
1/4 c shortening
1/4 t baking soda
2 c self-rising flour
3/4 c buttermilk
Cut shortening into flour. Stir soda in milk and pour into flour and shortening. Stir until well blended. Pour out onto a floured surface and knead 12 to 15 times. Roll out and cut. Place on a
baking sheet and bake at 450 degrees F. until brown.
Buckwheat Pecan Pancakes For Camping
MIX IN A ZIPLOCK BAG ===========
2 c Buckwheat flour
1/2 t Salt
2/3 c Wheat flour
2 t Baking powder
2/3 c dry milk,Instant
3 T egg (optional),Dried
IN SMALL TIGHT CONTAINER =======
2 T Oil
2 T Molasses
ADD WHEN MIXING ================
2 1/2 c Water
1/2 c Pecan halves
PACK FOR TOPPING WHEN DONE =====
1/4 c Butter (optional)
1 c Maple syrup
This is a camping recipe. Assume moderate heat on a campfire or pack stove.
When ready to cook, mix all ingredients except the butter and syrup and let set a couple minutes. If stiff, add a little more water. If you heat the pan well first, no oil is necessary; however you will need a good, flat metal spatula. If I have time, I plop 3 or 4 pecan halves on each cake instead of mixing them in. Serve hot with butter and syrup. Can be saved for later in the day; great with jam.
Box Oven
1 Brick (or flat rock)
1 pk Aluminum foil,heavy-duty
1 Corrugated cardboard box
1 Metal pie pan, old
3 Coat hangers
4 Charcoal briquets,lit
1. Cover the inside and outside of the box completely with 3 or 4 layers of aluminum foil, including the flaps. Lay box on level ground so that the opening opens oven-style (front-door style is OK, too).
2. Straighten the coat hangers, then run them through the sides of the box about 2/3 of the way up from the bottom to form a rack.
3. Set brick in bottom. Place live coals into pie pan/pie plate. Put pan on brick (don’t forget, the PIE PAN IS HOT! Use an oven mitt or hot pad).
4. Place food to be cooked onto coat-hanger rack and close oven door. Watch carefully, checking often. Each live coal makes about 80 degrees Fahrenheit.
Blazing Trail Mix
2 c miniature wheat or,Shredded
- bran squares
1 c thin pretzel,Unsalted
- sticks,broken into pieces
1/2 c lentils,Cooked
1/2 c Quick-cooking rolled oats
1/2 c Raisins
1/2 c dried apples,Chopped
1/4 c Honey
2 t Curry powder
1/2 t coriander,Ground
1/4 t cumin,Ground
1/4 t Paprika
1/8 t red pepper,Ground
In a 13×9-inch baking pan, combine the wheat or bran squares, pretzels, lentils, oats, raisins, and apples. In a small bowl, stir together the honey, curry powder, coriander, cumin, paprika and pepper. Drizzle the honey mixture over the cereal mixture. Toss until evenly coated. Bake at 350 for 15 to 20 minutes or until crisp, stirring occasionally. Store in an airtight container or self-closing plastic bags.
Makes 8 cups or 16 .
Blackened Fish
2 T Paprika
2 T Cayenne pepper
2 T White pepper
3/4 c Creole seasoning
1/4 c Blackening seasoning
4 .to 12 fish fillets
1/8 c Butter (or margarine)
Mix the spices. Coat the fillets with the spice mixture.
Melt the butter or margarine in an iron skillet over a hot cooking fire. Sear the fish for 1 to 2 minutes on each side, or until they smoke and appear “blackened”.
Remove the skillet from the fire and cover. The heat in the pan will complete the cooking in about 10 minutes. The spices can be mixed at home and stored in an airtight container.
Makes about 4 to 6 .
Biscuit And Pancake Mix
9 c Flour,sifted
4 t Salt
1/3 c Baking powder
1 3/4 c Shortening,vegetable
1 c Milk,powdered
Chill shortening. Sift all dry ingredients. Cut shortening into flour till mixture resembles coarse cornmeal. Store, well covered, in a cool, dry place.
Use for pancakes, biscuits, shortcake, cobblers or anything that you would make from a packaged biscuit mix. All you need is water.
For pancakes add 1 tb each sugar and powdered eggs to each cup of mix.
Best Peach Cobbler
Filling
3 T Sugar
2 qt peach slices,Canned
4 t Baking powder
3/4 c Sugar
6 T Lard (or butter)
1/4 c Water
3/4 c milk cut half-,Canned
3 t Corn starch
-strength with water (just
Topping
-enough to moisten dough)
2 c Flour
FILLING: Dissolve corn starch in water; add mixture to peaches and juice in a large, warm Dutch oven; stir well; sprinkle sugar on top; cover and allow to simmer lightly while topping is prepared.
TOPPING: On a floured board, turn out a soft dough; pat down to 1/2″ thick; cut into strips 1/2″ wide and place criss-cross atop peach mixture; cover and cook approximately 20 minutes until golden brown. Serve with Campfire Coffee. Serves approximately 18.
Baked Stuffed Fish
White fish,enough for
-4-6
2 c Soft bread cubes,about
-1/2″ cubes
1 Small onion,chopped
-fine
1 Green pepper,blanched
-and,Chopped
8 oz Imitation crabmeat
1/4 c Lemon juice
1/2 c HELLMANS mayo
Salt & pepper,To Taste
Mix all these ingredients together and roll up in fish fillets, securing them with toothpicks. Divide it among four or five good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes pour newburg sauce over fish.
It’s good with flounder, but any white fish will do. I’ve used large cod and catfish fillets and butterflied them. Just enough so you can roll it up over the stuffing.
Backpacking Simple Food Ideas
Here are some very simple ideas for dehydrated and light-weight foods.
1) Any packaged dinner mix from the grocery and packed in ziploc baggies ie, Macaroni & Cheese, Rice-a-Roni, Broccoli and Cheese, etc There are tons of these things available today. If they call for milk, then the boys can carry powdered milk in baggies. Margarine will travel well, and since they will be working hard, the extra fat might be desirable.
2) Instant oatmeal and instant grits and bagels are great for breakfast. Again, powdered milk can be used with these. Get some of the new Fantastic Foods hot cereal mixes–they are warm and filling.
3) Dehydrated vegetables and full meals can be found in camping stores. Add dried peas to a box of mac & cheese, for instance
4) Try Ramen noodle soups, or any of those “soup in a cup”s (that can be packaged in baggies so they take up less room).
5) Dehydrated bean flakes that mix up almost instantly with water are available in HFS. Mix these with some cooked minute rice and put in a tortilla. Yum! Flavor them with onion, garlic, cumin powders.
6) Cheese backpacks well. Again, the fat may not be so bad if they are hiking all day. And if it’s cold, then the fat is almost necessary to help them stay warm. (You need a lot more calories when it’s cold.) Add a hunk to any soup, pasta, rice, or dehydrated veggies you’re cooking.
7) Pasta, pasta, pasta. Top it with sauces made from the dry package mixes. A lot of these are tasty. High in sodium and preservatives sometimes, but for a couple of meals they won’t hurt you.
Instant mashed potatoes that can be mixed with the powdered milk or water only. Make up an instant gravy to go top.
9) Dried fruit can be cooked in some water and put on top of a piece of angel food cake for dessert. (Hey, the cake might get crushed a little,
but it is lightweight!) Add some cinnamon and Tang (in lieu of orange juice)and you approximate a Cooking Light recipe.
10) The dry veggie burger mixes would make a great meal. Most of them make up with water only and many are quite tasty.
11) Bulgar and couscous cook up in only a few minutes with boiling
water.
Australian Grilled Fish
4 Fish steaks
1/4 c Lime juice
2 T Vegetable oil
1 t Dijon mustard
2 t Fresh ginger root –,Grated
1/4 t Cayenne pepper
Black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick each.
Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4.
Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will dependon your grill and the heat of the coals.
* To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.
Aunt Sarah’s Chili Sauce
4 qt Tomatoes,cut in quarters
1 T Mustard seed
2 c Onions,sliced
1 T Celery seed
2 c Green peppers,sliced
2 1/2 c Cider vinegar
1 T Salt
1 c Sugar- brown,white, maple,
3 T Mixed pickling spices
Honey,whatever is handy
Mix everything together in a big pot and put on the back of woodstove so that everything simmers gently for days. It is ready when it reaches the thickness you want.
This recipe is over 150 years old.
Antiguan Charcoal Baked Bananas
This Caribbean dessert can be started in leftover coals
6 large ripe bananas, in a bunch
4 tbsp butter
1/2 cup brown sugar
1/2 tsp ground allspice or 1/2 tsp fresh grated nutmeg
3 limes, halved
1/4 cup dark rum, heated in a small pan onside of grill
Set the bunch of unpeeled bananas in hot coals. Bake until black and soft to the touch. Meanwhile, heat butter with brown sugar and spices until bubbly. Each person should slit his banana, squeeze a lime half over it and drizzle the butter-sugar mixture on top. Ignite rum and pour it flaming over the bananas a little at a time, shaking the skillet gently until the flame dies.