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.
20 Minute Hamburger Skillet Stew
1/4 lb Lean ground beef
1 lg Onion,sliced wafer-thin
4 Carrots,sliced wafer-thin
2 Potatoes,halved, sliced
-wafer-thin
3 Ribs celery,sliced
-wafer-thin
1 c Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper 1/4 c Dry red wine
-OR tomato
-juice
2 T All purpose flour
Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water or broth and extract or bouillon. Add remaining veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are tender. Combine wine or water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, 4 mins.
For the Grill
1 Can (10 ¾ oz) Campbell’s Tomato Soup
2 tblsp. Each packed brown sugar, lemon juice, and vegetable oil.
1 tblsp. Worchester sauce.
1 tsp. Garlic powder.
¼ tsp. Dried thyme leaves crushed.
1 ½ lb Boneless beef sirloin steak, ¾ “ thick.
Mix soup, sugar, lemon juice, oil, Worchester, garlic and thyme. Grill steak to desired doneness (15min. for medium) , turning once and brushing often with soup mixture. Heat remaining soup mixture to a boil and serve with steak.
Yield: serves 6
Another grill favorite
1 Steak (your favorite cut).
1/8 lb blue cheese (2 oz).
1 Tbsp fresh lemon juice.
Grill the steak to desired doneness. Just before the steak is ready, heat the cheese and lemon juice together over low heat to make a sauce. Place steak on serving plate, pour sauce over top and serve immediately.
Yield: 1 serving
Ranch style eggs
10 Eggs
2 tbs Vegetable oil
1 Small onion cut into small wedges
1 Small green pepper finely sliced
2 Cloves garlic finely chopped
16 oz Garden style salsa
4 oz Diced green Chile peppers
1 Package flour tortillas (optional)
8 oz Sliced Swiss cheese
Heat vegetable oil in large skillet over medium hot coals. Add onions, bell peppers and garlic, cook, stirring occasionally for three to four minutes until vegetables are tender crisp. Add beaten eggs and chiles, Cook stirring occasionally until eggs are firm. Top with slices of Swiss cheese and cover momentarily until cheese melts.
Serve with warm tortillas. Substitute tortillas for toast or other favorite bread.
Quick Dessert
Biscuit mix
Milk or water
Honey
Follow the directions on the biscuit box, using a little less water than called for. Twist the dough around the end of a green stick. Hold and slowly rotate over hot coals until cooked. Dip into honey and enjoy. Honey can be substituted with butter and jam or other favorite topping.
Fast and Easy
2Packages instant ramen noodles-oriental flavor
2 cups water
1 pound lean ground beef
1bunch scallions
16 oz frozen oriental vegetables
1-tablespoon soy sauce
Break the Ramen noodles into a medium bowl. Sprinkle with just one seasoning packet. Cover with two cups of boiling water and allow to sit while you prepare the remaining ingredients.
In a large skillet or wok, brown ground beef over medium heat until cooked. Drain.
Add the scallions and sprinkle with the contents of remaining seasoning packet. Cook for an additional minute.
Add the noodles and the water in which they were soaking, frozen vegetables, and the soy sauce. Cover and bring to simmer. Cook until the frozen vegetables are tender, about five minutes.
Yield: 4-6 servings
Easy Stroganoff
2 ts Butter or margarine
1 cn Cream of mushroom soup
1 lb Round steak, cut into thin strips
¼ cup Water
½ cup Sour cream
½ cup Chopped onion
½ ts Paprika
Melt butter or margarine in skillet. Brown strips of round steak in hot fat. Add onions and brown. Stir in soup, sour cream and paprika. Cover and cook over low heat about 45 minutes or until meat is tender. Stir frequently. Serve over noodles or rice.
Yield 4 servings
Creole Skillet
2 Tb Margarine.
1 Md Onion- chopped
½ Md Green pepper- chopped
½ C Celery-chopped
2 Tb Flour
2 Ts seasoning salt
2 Can Chunky tuna
1 ½ Can Kernel corn
Melt margarine in skillet and lightly fry onion, pepper and celery until tender crisp.
Add other ingredients and heat through. Serve with rice and grated Parmesan /Romano cheese.
Yield 4 servings
Burgers in Foil
1 Package 1 ½ lb ground beef
4 16-inch squares aluminum foil
4 Carrots, sliced
1 Can potatoes 16 oz, sliced
2 Green bell pepper, chopped
Dehydrated onion flakes
Worchester sauce
Salt and pepper to taste
Separate meat onto four portions. Place each in the center of a square of aluminum foil.
Top with equal portions of chopped carrots, potatoes and peppers. Season with dehydrated onions, Worchester sauce and salt and pepper to taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15 minutes per side.
Yield 4 servings
Chicken in foil
1 sm Green pepper, chopped
½ sm Red pepper, chopped
10 Mushrooms, chopped
4 lg Chicken breasts
1 cans Pineapple slices (8oz)
Non-stick cooking spray or 1 tsp butter
Garlic powder, salt and pepper to taste
4 Squares heavy-duty foil (16×16 inches)
Divide the bell peppers and mushrooms into 4 equal parts. Coat a small area in the center of the foil with cooking spray or a small amount of butter. Place a portion of peppers and mushrooms on the greased area of the foil. Top with a chicken breast and a pineapple slice. Season with garlic powder, salt and pepper to your taste.
Fold the foil securely and check for leaks. Place on the coals for 10 to 15 minutes per side
Campfire Hash
4 cups Shredded dried hash brown potatoes
2 pk Onion soup mix
1 ½ lb Ground meat or sausage
Assorted seasons to taste
1 lg Pot with a lid
1 lg Spoon
6 oz Water
Brown the meat in the bottom of the pan. Break up the meat as it assuring that all the meat is cooked. Stir in the water and soup mix thoroughly. Heat to boiling and simmer a few minutes. Add the dry potatoes and stir to mix. Cover the pot and move to the edge of the fire for about ten minutes and allow the potatoes to absorb all the liquid. Move the pot back on the heat and stir while cooking the potatoes, cook five to ten minutes. Serve hot.
Camp Cobbler
1 can Large sliced peaches
1 can Large fruit cocktail
1 can Small crushed pineapples
½ cup Instant tapioca
¼ lb Margarine
1 cup Brown sugar
1 pk Cake mix
In a 12 inch foil lined Dutch oven, combine fruit and tapioca. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over cake mix. Dab butter All over top of brown sugar. Place lid on oven. Bake 45 minutes to one hour. USE six to eight coals on the bottom, and fourteen to sixteen coals on the top. Cake is done when top is brown and cake has absorbed juices and is no longer dry.