RECIPES AND OUTDOOR TIPS

More Outdoor Cooking Tips and Recipes - link

*RECIPES*

Chicken and Rice Camp

2 - 5 oz. cans of chunk white chicken
(or one small precooked deboned chicken)
2 cans of chicken broth
2 cups of uncooked rice
2 cups of water
2 Tbs. margarine
Mix together the rice, chicken broth and water in a large pot. Heat to boiling. Cook 5 minutes. Reduce the heat and cook another 15 minutes until water is absorbed. Add the chicken and margarine and heat through.

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 Scout Stew

1 pound of ground beef
1 small chopped onion
2 cans of ABC vegetable soup
Water
Brown the ground beef and onion. Drain the grease. Add the vegetable soup and enough water to make a stew consistency. Cook until liquid boils.
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Hamburger on a Stick

1 1/2 pounds ground beef
1 egg
1/4 cup bread crumbs
Mix the ground beef, egg and bread crumbs together. Take a small amount of the mixture and wrap it around the end of a long stick that has been cleaned. This works best if the meat is about the size of a regular hot dog. Roast over the fire until the meat is done. Serve on a hot dog bun.
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Grilled Turkey Italian Sausage Subs

1 pound turkey Italian sausage links
1 sliced green bell pepper
1 sliced red bell pepper
1 sliced large sweet onion
1 Tbs. olive oil or vegetable oil
8 - 4 inch long Italian rolls
Cook the green peppers, red peppers, onions and sausages in oil in a heavy skillet over a campfire grill rack or propane stove until vegetables are soft and the sausage is brown on all sides. Serve on Italian rolls.

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Personal Pizzas

1 package of 10 refrigerated biscuits (or English muffins)
1 8-ounce can pizza sauce
1 4-ounce package shredded mozzarella cheese
Additional toppings of choice
Plain flour and foil or small pan
Roll out or press each biscuit into a 4 inch circle. Use a little flour if dough is sticky. Put in pan or on individual pieces of foil. Spread 1 1/2 tablespoons of pizza sauce evenly over each biscuit. Sprinkle each with 1 1/2 tablespoons of cheese and topping of choice. Bake in a reflector oven until bottom is brown and cheese melts. If cooking on a grill, cook biscuit rounds 8 minutes on one side, turn over. Add sauce, cheese, and toppings. Cook 12 - 15 minutes longer until edges are brown.

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Sloppy Joe Biscuit Bake

1 large onion
2 pounds ground beef
2 pkgs. Sloppy Joe seasoning mix
2 6-ounce cans tomato paste
2 cups water
1 16-ounce package refrigerator biscuits
Brown the onion and ground beef in a Dutch oven. Drain grease. Add seasoning mix, tomato paste and water. Bring to a boil. Place biscuits on top of mixture. Bake 15-20 minutes.
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Foil Dinner Meatballs

1 package of frozen meatballs (thawed)
2 cans of sliced potatoes
2 cans Cream of Chicken or Celery soup
Place several meatballs on a square of heavy duty foil. Add several potato slices and enough soup to cover. Fold and seal foil packet well and place on hot campfire coals. Cook 10 minutes, then turn and cook on the other side for an additional 10 minutes.

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Hobo Dinner-in-a-Can

1 lb. ground beef
4 tomatoes (sliced)
1 - 17 oz. can whole kernel corn or green beans(drained)
Salt, Pepper and Margarine to taste
1 cup Bisquick baking mix
1/3 cup milk
Divide meat into 4 patties. Place meat patty in each of 4 lightly greased 1-pound coffee cans. Top each patty with 3 tomato slices, 1/4 of the corn, salt, pepper and dot of margarine. Cover each tightly with heavy-duty foil. Place cans 3 - 4 inches from hot coals. Cook 20-30 minutes. Stir baking mix and milk to a soft dough. Drop dough by spoonfuls into each can. Cook uncovered 10 minutes, cover, cook 10 minutes longer.

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Potato Casserole

1 pkg. Hash browns or Potatoes O'Brien
1 can cream of celery soup
1 can cream of potato soup
1 small carton sour cream
salt and pepper to taste
Mix all ingredients and place in a foil lined dutch oven. Place 10-12 hot charcoal briquets on top of lid. Cook over coals for 1 hour.
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Grilled Potato Chips

2 large Idaho baking potatoes (about 1 pound)
1 tablespoon vegetable or olive oil
Salt and pepper to taste
Optional: 2 tsps. Malt Vinegar
Oil the foil with nonstick vegetable spray away from the fire. Place foil on a grill rack over medium hot coals. Cut the unpeeled potatoes into lengthwise slices slightly less than 1/4 inch thick. Rub with oil. Grill the potato slices, turning occasionally, until rich golden brown and tender on the inside (10-13 minutes). Sprinkle with salt, pepper and vinegar. Serve warm.

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Grilled Corn in the Husk

4 ears of fresh corn on the cob
Margarine
2 teaspoons fresh herbs of choice
Salt and pepper to taste
Pull the husks back from the corn but do not detach. Discard the silk. Return the husks to original position. Soak corn in water 30 minutes. Wrap in foil and place in hot coals, turning occasionally, 20 minutes until tender. Discard the husks, spread with margarine, sprinkle with herbs, salt and pepper.
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Quesadillas on the Grill

1 package of flour tortillas
1 - 8 ounce package grated Mexican cheese
Lettuce, tomatoes, salsa
Grill one tortilla on foil covered rack until lightly brown around the edges. Remove from heat and save for top of quesadilla. Place an uncooked tortilla on foil square. Add cheese to cover. Top with precooked tortilla. Return to grill and cook until cheese starts to melt. Serve with lettuce, tomatoes and salsa.

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Breakfast Burritos

1 pound sausage browned over open fire
8 - 10 eggs beaten
1 pkg. Grated cheddar cheese
salt and pepper to taste
Flour tortillas
Margarine
Brown tortillas in margarine in skillet. Remove. Add seasonings to eggs. Pour into skillet, cook one side, turn over, sprinkle with grated cheese. When cheese melts, place on tortillas and roll up into burrito.
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Sausage Biscuits

1 pound sausage
10 ounces sharp cheddar cheese, grated
2 cups Bisquick
1/2 cup water
Crumble sausage and cook until brown. Drain. Cool. Mix sausage, cheese and Bisquick. Add 1/2 cup water. Form into biscuit shape. Grease dutch oven. Place biscuits in dutch oven and cover with a lid. Place over medium hot coals and place additional hot coals on lid of oven. Bake 20 minutes.
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Wild Blueberry Pancakes

2 cups Bisquick baking mix
2 Tbs. Sugar
1 egg
1 1/3 cups milk
1 cup blueberries (fresh, frozen or canned)
Beat baking mix, sugar, egg, and milk until smooth. Fold in blueberries. Pour batter by spoonfuls onto lightly greased hot skillet (or on top of greased Vagabond stove). Bake until bubbles appear. Flip and bake the other side until golden brown.
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Biscuit Twists

Canned Biscuits or bread dough
Mold the canned biscuit or bread dough into a ribbon about two inches wide and a thick as your little finger. Use a stick about three inches thick. Peel the bark off one end. Wrap the dough around the stick and pinch together at each end to prevent it from unwinding. Toast it over hot coals. When done, bread will slip off stick easily. Butter the inside, put jam in the middle or eat plain.
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Camp Trail Corn Bread

1 1/4 cups Bisquick baking mix
3/4 cup cornmeal
2 Tbs. Sugar
1 egg
2/3 cup cold water
Mix all ingredients vigorously 1/2 minute. Pour batter into hot greased 8x8x2 inch square pan. Bake in a hot reflector oven 15 minutes, turn pan and bake 10 - 15 minutes longer or until golden brown. 6-8 servings.
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Monkey Bread

4 - 10 count cans biscuits
1 cup sugar
1 Tbs. Cinnamon
1 stick margarine
Cut each biscuit into four pieces. Roll in cinnamon-sugar. Place in greased dutch oven. Melt margarine and stir in remaining cinnamon-sugar. Pour over biscuits. Place lid on dutch oven. Place 10-12 hot charcoal briquets on lid. Cook on hot coals for 20 minutes.
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Walking Salad

One apple
Peanut Butter
Raisins
Peanuts
Chocolate Bits
Remove the core from the apple. Stuff with peanut butter and any of the ingredients listed above. Wrap in plastic wrap or ziploc bag. Makes a great hiking snack.
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Baked Apples

Apples
Filling 1 - 1 package of cinnamon red hots
Filling 2 - Brown sugar, marshmallows
Filling 3 - Brown sugar, cinnamon, butter, nuts or raisins
Core the center of the apples. Peel each apple about 1/3 down. Place one of the fillings of your choice in the center. Place each apple on a square of foil. Bring the foil up around the sides of the apple and twist the top. Cook slowly for 45 - 60 minutes (until tender).
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Peach Mallows

Canned peach halves
Large marshmallows
Cinnamon
Drain the peach halves. Place peach half cut side up on a piece of foil large enough to wrap around the peach. Put one large marshmallow in the peach and sprinkle with cinnamon. Wrap the foil around the peach. Warm over coals until marshmallow is melted approximately 5 - 10 minutes.
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Banana Boats

4 Bananas
1/2 cup milk chocolate chips
1/2 cup miniature marshmallows
Optional - 1 teaspoon Peanut Butter
Cut a slit in the top of the banana from one end to the other being careful not to cut through the bottom skin. Spread the banana sections apart slightly and fill with chocolate chips, marshmallows and peanut butter. Wrap tightly in heavy duty foil. Heat 5 minutes over hot coals until the chocolate and marshmallows are melted.

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Ice Cream in a Can

2 - 1 pound coffee cans
2 - 3 pound coffee cans
Crushed Ice
Rock Salt
Duct Tape
1 package Junket ice cream mix
3/4 cup heavy whipping cream
1 1/4 c. Whole milk (or chocolate milk)
Mix Junket, whipping cream and milk. Place 2 cups of mixture in each 1 pound can. Secure with duct tape around the lid to seal, and over top to hold in place. This prevents salt from getting into the ice cream. Place the 1 pound can into the 3 pound can. Surround the 1 pound can with crushed ice. Pour 3/4 cup of rock salt over the ice. Seal the 3 pound can in the same manner as the 1 pound can. Roll the can back and forth continually for about 10 - 15 minutes. Remove the 1 pound can. Dry the outside of the can. Remove the lid and scrape the ice cream off the sides of the can with a butter knife. Yields 1 quart.