|Camping Recipes (from www.outdoortentexperience.com) |
3-4 lb lake trout 1 orange 1 lemon 1 lime salt & pepper butter & oil
How to Prepare:
Gut fish and remove head. Thinly slice the lemon, orange and lime. Lightly rub the cavity of the fish with salt.
Place fruit slices in cavity with a couple of dabs of butter. Lightly oil the outside of the fish and wrap in tin foil
making sure of a good seal. Cook on each side for about 10 mins. Fish will flake off the bones.
2 cartons Egg Substitute (approx. 10 oz. each). 1 can evaporated milk (low fat or fat free). Low fat sausage
(such as Jimmy Dean's 50% less fat). You can also use a little bacon or both. 6-7 slices bread (any kind).
1 - 1 1/2 cup Low fat shredded cheddar cheese. 1-2 tsp. dry mustard. Any vegetables like onions or
mushrooms (sauteed with sausage). salt and pepper to taste. dash or two of cayenne pepper.
How to Prepare:
Spray a 9x13 pan with Pam or brush with melted butter (for camping I use the Glad Oven Ware pans that
are disposable). Tear bread up into small pieces and put in bottom of pan. Cook sausage, breaking it up while
cooking it and put on top of bread in bottom of pan. In a bowl, mix eggs with milk and spices and cheese. Pour
over bread and sausage. Cover and leave in refrigerator or ice chest for 24 hours. This can be cooked in a camper
oven, on a camping stove, or on a barbeque (Careful if using plastic oven ware, it can melt). If cooked in an oven,
cook on 350 degree for 40-50 minutes. If cooked on barbeque or camp stove, just keep checking and cook until eggs
appear done all the way through, especially in the middle of casserole. This recipe is great tasting and can be made
at home before you go camping.
BBQ Pork Ribs
1 pkg boneless pork tenderloin for bbq it usually comes sliced,if not cut the loin into pieces that resemble ribs.
1 bottle terriaki sauce or your favorite marinade or bbq sauce. 1 clove chopped garlic+1 tsp chopped ginger(if desired)
1 heavy duty ziplock bag or container to marinade in.
How to Prepare:
Marinade the meat for as long as you can in fridge or cooler(if in the cooler make sure you seal the container well. If
it leaks its real messy)I find 24hrs is perfect. Cook on med/low bbq; turning meat as it cooks to desired doneness. This
can also be prepared in the oven. Just line a baking pan with foil,bake at 425 for about 20-25 mins or until meat is
160F with meat thermometer.
1 lg pot of raw potatoes,cut in 1/4's 1 handful of peppercorns sprinkle salt Fish, cut in chunks 1 lg tin of carnation milk
How to Prepare:
10 min.with the peppercorns & salt. Place fish pieces on top of potatoes.Cover & simmer 15 min. till done. Add the
carnation, heat gently. DON'T BOIL! Serve with rye bread.
Split chicken breast Red potatoes (cut in half) Carrots (cut in half) Onion (cut in half) Plum tomato (cut in half)
Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings . Bake in the oven or
over a campfire. You can also add a small piece of corn on the cob. This is great - it's a I full meal but no pots or dishes to
wash. Great for camping.
1 1/2 lbs. salmon 1/2 soy sauce 1/2 cup olive oil 4 cloves chopped garlic
Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a tastebud
treat. Use the same ingredients and marinate some of your favorite veggies and cook them over the fire for a wonderful side
to go with the salmon.
Best when cooked in a kettle suspended on a tripod over a campfire...
8-10 Hot Dogs 1-12oz can Chili Beans 1 pkg Chili Seasonings 1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can
find is best) Water
Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let
it slowly cook until you can't stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 - 2 hours.
Kettle Ham & Potatoes
Best when cooked over an open fire in a kettle hanging on a tripod
1lb Picnic Ham (chunked) - (turkey ham is ok, but not as good) 6 Potatoes (4 chunked - 2 mashed) 1 Onion (chunked)
2 Stalks Celery (chunked) Milk Water Salt Pepper Garlic Powder
You have 4 choices to start with...... 1) Substitute canned whole potatoes for fresh 2) Pre-boil the potatoes at home before
going camping 3) Use a regular campstove to boil the potatoes 4) Have a hot enough fire going to boil the potatoes in the
kettle (this is the one I usually do, but I'm really into the outdoor cooking thing....) Once you figure out which one you
are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the
potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add
water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If
you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The
other veggies are up to your taste.
* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.
Hunter's Stew (Also called Soldiers' Stew, Camp Stew)
7 Lbs.Extra lean ground beef (Or any of the following may be tried) Diced boneless pork chops Ground pork breakfast
sausage Diced cooked ham Diced lamb Diced cooked boneless chicken breasts Diced cooked turkey breast 4 large diced potatoes
4 cans tomato puree 5 cans tomato sauce 1 can whole kernel corn, drained 1 can green beans, drained 1 can peas, drained 1 can diced
carrots, drained 1 can lima beans, drained 3 large onions, diced 3 cloves garlic, finely diced 3 Tbsp vegetable oil 3 Tbsp worcestershire
sauce 3 Tbsp chili powder
Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix
well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.
Fresh Fried Trout
2 lb Fresh Trout (without heads, tails, and fins) 2 c Milk 1/4 c Flour 1/2 c Butter 2 tbsp Lemon Juice 2 tbsp Chopped Parsley Lemon
Wedges Salt Black Pepper Season the milk to taste with salt and black pepper.
Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the
skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot
coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily
when done - approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon
wedges on the side. * This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!
Campfire Tuna Surprise
1 can Tuna (drained) 1 can Cream Of Mushroom Soup 1 can Chow Mein Noodles (5oz size) 1 can Cashews (small can) 1/2 cup Green Onions (chopped) 1/2 cup Celery (chopped) 2/3 cup Milk
Put everything in a heavy saucepan and place on hot coals. Stirring often, cook until the onions are soft. Serve with some type of bread
on the side. Could a casserole get any easier? Try making
this at home as well
Tater Taco Time
1 lb Ground Beef 1/4 cup White Onion (chopped) 1/4 cup Green Pepper (chopped) 3 cans Sliced Potatoes (drained) 2 cups Tomato Juice
3/4 cup Water 1 pouch Taco Seasoning Mix 1 cup Sour
Cream 1 tbsp Fresh Parsley (minced) 1/2 tsp Salt
Place a large heavy skillet over hot coals and cook beef, onion, and green pepper until done. Drain off excess fat. mix in the water, taco
pouch, and salt. Raise skillet a little to allow the beef mixture to simmer for 3 mins. Add potatoes and tomato juice and mix well. Cover
the skillet and simmer for another 15 mins. Remove from heat. Combine the sour cream and parsley. Spread the sour cream mixture over the
top. Cover and let stand for 5 mins. Serves approx. 6 adults.
Cool Summer Fruit Soup
6 cups Cantaloupe (peeled, seeded, & cubed) 1 3/4 cups Coconut Milk 2 tbsp Lime Juice 2 tbsp Ginger Root (grated) 2 tbsp Mint (minced)
1 tsp Almond Extract 1 dash Ground Cinnamon (be generous)
1/4* cup Brown Sugar (packed)
Puree everything except the brown sugar in a blender (or food processor) until smooth. Sweeten with the brown sugar to taste (use more
than a 1/4 cup if desired). Chill for several hours or overnight
to allow for the flavors to meld. Serve garnished with mint
leaves, edible flower petals, and/or lemon slices.
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