CAMPTHEWORLD   

 

HOME

US LOCATER

WORLD LOCATOR MAP

SEARCH

PRIMITIVE

INTERMEDIATE

MODERN

SPECIALTY

Unless otherwise specified, the following camping recipes were provided by www.adventuresports.com 

APPETIZERS

Turkey Pot Stickers

Ingredients:

• 8 ounces lean ground turkey
• Fresh ginger, peeled and minced
• 1 bunch cilantro, chopped
• 4 scallions, chopped
• 2 to 5 tbsp. red chili pepper paste
• Soy sauce
• 2 tbsp. extra-virgin olive oil
• One package wonton wraps

Instructions:

At Home: Combine first 6 ingredients in a bowl. Season with soy sauce to taste. Place in a plastic container and freeze.
At Camp: Defrost turkey mixture, if necessary. Lay wonton wraps on a flat surface. Spoon 1 tbsp. of turkey mixture onto center of each wrap; pinch edges closed. Heat olive oil in a nonstick skillet. Place wontons in skillet and saute' until bottoms are golden brown. Add 3 tbsp. of water to skillet, cover and let wontons steam 2 to 3 minutes. Remove wontons from skillet. Serve with soy sauce. Yield: 24 pot stickers.

Contributed by: Devin Padgett, formerly of the Cooking School of Aspen .

Cottage Cheese Spread

• 1 lb Large Curd Cottage Cheese
• 2 tbsp Caraway Seeds
• 2 tbsp Chives (finely chopped)
• 1 tsp Worcestershire Sauce (soy sauce may be substituted)
• Light Cream
• 1 Sliced Mini-Loaf Rye Bread (rye crackers work just as well)
• Stuffed Olive Slices (parsley sprigs may be substituted)
• Salt
• Black Pepper

This should be prepared at least 1 day ahead of time before serving for best results.

Mix the cottage cheese with just enough light cream to make a spreading consitency. Stir in salt, black pepper, caraway seeds, chives, and worcestershire sauce. Put into a container with a lid that seals real well. When ready to serve, spread evenly on a slice of rye bread and garnish with a slice of stuffed olive.

Contributed by Edward Sutton

BEVERAGES

Chocolate Cherry Coffee

• 2 tbsp Coffee Grounds (Fresh or Canned)
• 16 oz Cold Water
• 1 Milk Chocolate Candy Bar (Without Nuts)
• 4 - 6 Black Cherries (Make Sure The Seeds Are Removed If Present)

Over hot coals, bring the cold water to a boil. Add coffee grounds directly into the boiling water. Stir the coffee and water while it boils until you get your desired strength (I like strong coffee ... so I go for broke and boil it until a real dark brown to almost black). Once the desired coffee strength is reached, remove from the hot coals and add the milk chocolate candy bar. Stir until the candy bar has melted. Using spoon to hold back the coffee grounds, pour into 2 (8 oz) coffee mugs. Add equal number of cherries to each mug.

Variations:

1. You can also prepare the coffee in your favorite coffee maker. The end result will be equally as good (When camping, I try to rough it as much as possible, but that doesn't mean you have to)
2. Serve with whipped cream on top
3. Do you like iced coffee? Try this recipe served over ice instead of hot.

Contributed by: Edward Sutton

Quiet Thoughts Punch

• 10 oz Pulp-Free Orange Juice
• 3 oz Pulp-Free Pineapple Juice
• 3 oz Pulp-Free Pear Juice
• 1 oz Pulp-Free Cherry Juice
• 1/2 slice Orange
• Ice Cubes
• Straw
• 2 Chilled Glasses

If you have a blender or juicer, then this drink could be made up ahead of time at home before going camping. You can also use canned, frozen, or bottled juices as well.

Mix all of the juices together in one of the chilled glasses without any ice. Put ice cubes in the other glass and pour the juice mix over them. Garnish with the 1/2 orange slice and straw.

All that's left to do is find some nice quiet shade under a tree and have some quiet thoughts............

Contributed by: Edward Sutton

BREADS

Dutch Oven Hopi Indidan Fry Bread

Dutch oven cooking: (Not exactly a low fat desert) In camp ignite about 15-20 charcoal briquets and arrange in a pile in your fire pan. Let burn until they are covered with ash (about 20 minutes) and put on the oil.
2 cups flour
1/2 cup nonfat dry milk
1 tbs. baking powder
3/4 teaspoon salt
3/4 cup lukewarm water
Stir and knead dough on floured board - cover and let stand for 15 minutes. Cut up into 8 sections - flatten out to 2 inches thick. Melt Crisco or comparable vegetable oil in a Dutch oven so there is about 2 inches depth of oil. Then drop sections of dough into the hot oil to fry about 2 minutes or until done. It's like cooking donut holes. Roll in cinnamon and sugar and pig out. Gordon G. MacLean

Bacon Grease Biscuits

Just an addition really, but when you're cooking bacon, try saving the bacon grease and cooking canned biscuits in it. Very tasty but puts a strain on your arteries.

Contributed by Todd Andrews

Banana Bread

• 1/3 cup butter, 1 cup sugar, creamed
• 2 eggs, well beaten
• 3 Tablespoons sour milk*
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups flour
• 3 bananas well beaten (With fork)
• 1 cup nuts

Bake in a Dutch oven. Baking time depends on the heat of the fire.

Contributed by Matt McCa of Troop 599

Traditional Swedish White Rusks

• 6 tbsp Lard
• 3 1/2 c Milk
• 2/3 c Butter
• 1 c Granulated Sugar
• 4 cakes Yeast
• 12 c Flour

** This is a "make-ahead" recipe. The directions reflect this. **

In a saucepan, melt the lard in the milk. Sift the flour into a bowl retaining a little for the breadboard. Stir in the milk mixture, yeast, and 1 tsp sugar into the flour. Mix until a smooth and glossy consistency is achieved. Cover bowl with cloth and allow it to rise to twice it's original size. In another bowl, work butter and sugar into a froth. Knead the butter mixture into the dough until well mixed, adding flour if needed. Once again, cover the dough and allow it to rise to twice it's original size. Remove the dough from the bowl to a floured breadboard and knead well. Divide the dough into 10 portions and knead each portion well. cut portions into 25 - 30 pieces and roll each one between your palms into balls. Each ball should be smooth and glossy before placing on greased baking sheets. Cover and allow the balls to rise again. Preheat oven to 450º and bake for 3-5 mins. Then turn the oven temp. down to 350º and bake until a golden color is achieved. Remove from oven and allow the bread to cool. When the bread is cold, slice length-wise in half. Place halves on a baking sheet. Set oven temp. to 325º and place the sheets in the oven. Bake until the bread is light brown on the surface. Turn the oven down to 250º and allow the rusks to become dry and brittle (approx. 1 hour). Serve with butter or jelly. Goes great with the Apple Soup recipe that I submitted.

** This is not my recipe. A friend gave it to me to pass along. **

Contributed by: Edward Sutton

BREAKFAST

Egg in a Frame

Ingredients:

• Piece of Bread
• 1 Egg
• Dab of Butter

Put butter in a skillet, tear out a ring in the bread (to make a hole for the egg). Crack open the egg and place it in the center of the bread. Grill both sides - flip over with a spatula as necessary. Yummmmmm......

Emergency Sausage

Ingredients:

• 1 lb. ground meat (Your choice!)
• 1 tsp. salt
• 1 tsp. pepper
• 1 Tbsp. non-fat dry milk (for extra lean meat, as a binder)

Simply mix the ingredients into the meat, if you can, let it stand in the cooler overnight to better let the spices blend into the meat, or you can form patties and cook immediately.
This by all means is not a hard set recipe. For a more Southern taste, add some peppers (seeded and finely diced) to the mix. For a more Northern taste, add some Mapleine and brown sugar. For a Mediterranean flair add some Italian spices. Whatever you're taste, have some fun with it and be creative! With extra lean meat, adding some powdered dry milk will act as a binder. The beauty of this recipe is that you can use any kind of ground meat. It doesn't have to be pork.

Energy Bars: Chocolate Scotch Bars

2 cups Graham Cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup walnuts chopped
1 can sweetened condensed milk

Mix all together at home, place into a greased 9x9 inch pan, put into oven at 350 degrees, 30-35 minutes. Cool for 45 minutes. Do not let cool any longer than 45 minutes or it will stick to the pan. Cut into squares, place into plastic bag and place in refrigerator. Yummy!

Contributed by A.T. Acebedo

Dad's Sunrise Breakfast Buffet

• 12 Eggs
• 4 cups Shredded Potato
• 1/8 cup Chopped Tomato
• 1/8 cup Chopped Green Onion
• 1/8 cup Chopped Green Pepper
• 2 tbsp Chopped Pimento (optional - use according to your taste)
• 2 tbsp Chopped Hot Pepper (optional - use according to your taste)
• 1 lb Pork Sausage
• 1 pkg Sausage Gravy Mix
• 1 pkg Shredded Colby
• Water

Cook sausage over hot coals in a heavy skillet until done. Separate fat and sausage, retaining sausage for later. Combine potato, tomato, green onion, and green pepper in the skillet using the sausage fat to sauté' with (cook until tender). Add the sausage to the skillet. Add the package of sausage gravy mix to the skillet and stir until the powder is dissolved (adding water as needed). Once the gravy mix is dissolved, add the eggs and stir. This is supposes to look like a chopped up omelet. When the egg is almost done, sprinkle shredded cheese, pimento, and hot pepper over the top. Allow the cheese to melt. Serve with some sort of bread on the side (i.e. bagel, Texas toast, dinner roll, etc.....)

Contributed by Edward Sutton

Swedish Eggs

• 6 Eggs (hardboiled)
• 1 lb Pork Sausage (ground)
• Dried Bread Crumbs
• White Of 1 Egg
• Cooking Oil (lighter oils like peanut or sunflower works best)

Remove the shells from the 6 hardboiled eggs. Brush with lightly beaten egg whites. Cover eggs with a layer of pork sausage. Dip the eggs in the remaining egg white. Roll the eggs in the breadcrumbs. Place a heavy skillet on hot coals. Pour some cooking oil in the skillet, make sure the oil is hot before adding the eggs. Fry the eggs in the skillet until they are golden brown. Drain on paper towels. Slice in half and serve with ranch salad dressing, honey mustard, or whatever you think would taste good.

* This recipe is not mine. I friend of mine gave me this recipe to try and I thought I would pass it along to others......

Contributed by Edward Sutton

Apple Toast

• 6 Tart Apples (peeled, cored, and sliced)
• 3 Bread Slices
• 6 tbsp Butter
• 1/3 c Powdered Sugar
• 2 tbsp Water
• 2 tbsp Granulated Sugar
• 1/4 tsp Cinnamon

Place heavy saucepan on hot coals. Melt 2 tbsp butter in saucepan. Add apple slices, powdered sugar, and water to saucepan. Toss lightly while cooking quickly until apples are barely tender. Place a skillet on hot coals. Melt the remaining butter in the skillet and fry the bread slices in it until golden brown on both sides. Place the bread slices on a plate and top each one with the apple mixture. Combine the granulated sugar and cinnamon together and sprinkle over the top of the apple toast.

* This recipe can be used in a multitude of ways... as breakfast, an appitizer, a side dish to a main course, a dessert, or even as a late snack around the campfire. Any way you dish it up, this recipe is fantastic as adults and kids both like it.

Contributed by Edward Sutton

CONDIMENTS

Sweet Mustard Sauce

This meat sauce is great with pork chops, on cold cuts and as a spread on sandwiches. Our guest on the Middle Fork rave about it.

Ingredients

• 2 ounces dry mustard
• 6 eggs
• 1 cup sugar
• 1 cup white vinegar

Instructions:

Pour dry mustard and vinegar in sauce pan and stir. Set aside. Break eggs in a separate bowl and beat until mixed. Add sugar and beaten eggs to mustard and vinegar. Stir until mixed. Place over medium high heat stirring constantly. To hot of heat can scorch the sauce. When cooked at home some people may prefer to use a double boiler. Bring to slow boil and stir until mixture thickens. Remove from heat and allow to cool. This sauce lasts a couple of weeks when refrigerated.

Contributed by Al Bukowsky, Solitude River Trips

The Next Best Thing To Jam

Before you go to make anything in camp- always check with the Camp Cook who usually is responsible for the staples. You short the cook and he/she will have to short someone else!

Ingredients:

• Sugar
• Non-flavored gelatin
• Cinnamon
• Berries, or seasonal fruit

Let's say your little helpers go out and pick a bucket of berries while you are trying to fix a meal. This works for me!. After you get the berries, put them in a pot and cover with just enough water so they begin to float. Put them on the stove to boil, stirring occasionally. Once the berries begin to burst add sugar to taste (about one cup). Put about 1/4 tsp. of cinnamon per 2 qts. berries and continue to boil. The mix will try to thicken but, at this time it's more like a syrup. Remove from the heat and mix in the gelatin ( as to the instructions on the label) and allow to cool.

DESSERTS

Dutch Oven Cobbler

1 box white or yellow cake mix
1 stick of butter
2 cups water
2 containers cinnamon apple pie filling

Line Dutch oven with foil. Empty pie filling into Dutch oven. Empty cake mix on top of pie mix into Dutch oven and spread evenly. Add 2 cups water and butter. DO NOT MIX. Place Dutch oven on 10 coals. Place 8 coals on lid of Dutch oven. Cook about 1 hour. Any type of pie filling can be used. Cherry filling with chocolate cake makes a great combination! Yummy!

Contributed by Gary Yerkes.

Dutch Oven Peach Cobbler

Ignite 25-30 charcoal briquettes in a fire pan piled up and let burn until they are barely covered with ash (about 20 minutes). In a Ziploc bag #1 at home combine:
2 cups bisquick
2/3 cups sugar
zip-loc bag #2 combine:
1 1/2 cups sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
4 tbsp. cornstarch
In camp: Peel 1 peach per person (in season), or use canned peaches off-season. Mix contents of bag #2 with 2 cups water in a Dutch oven. Bring to a boil. Stir to dissolve sugar and thicken the syrup. Place peaches into the mixture and bring to a boil again.
Mix bag #1 with enough water to make a sticky dough. About 3/4 cup water. Squeeze dough onto hot peaches in Dutch oven. Cover with the lid. Place Dutch oven on 5-6 hot charcoal briquettes and about 15 briquettes on top of the lid. Don't peek, and bake 20 minutes. Blow ash off lid before carefully lifting the lid to check doneness. Enjoy! Barbara B. Sharpe

Fried Bananas

• 1 banana for each person
• 1 spoonful of butter
• 2 spoonfuls of sugar
• 1 spoonful of cinnamon

Put butter in pan. When butter is melted, put in bananas. Add sugar and cinnamon when banana begins to brown. Eat!

Contributed by Jose Alberto Salas Grageda, jalberto@lagnet.com.mx

Fruit Medley

Ingredients:

• 1 can peach or apricot pie filling (21 oz.)
• 2 cans (15 oz. each) fruit cocktail, drained
• 1 can (20 oz.) pineapple chunks, drained
• 1 can (15 oz.) mandarin oranges, drained
• 2 medium bananas, sliced

Combine pie filling and canned fruits. Cover and refrigerate if possible, not good at room temperature. Stir in bananas just before serving.

Yield: 12-14 servings

Found in "Taste of Home Cooking"

Troop 49 Dump Cake

This is a great recipe for the Dutch oven on cold winter campout. It is a favorite with the scouts.

• 1 Box of White Cake Mix
• 1 Can of Sprite or 7up
• 2 cans of canned fruit (apples, cherries, etc.)

Pour the cake mix into a bowl. Break up the mix so the are no lumps. Then add the can of Sprite. Mix until smooth. Don't mix too much as you want the fizz to stay in the mix. Open the canned fruit and pour it into the bottom of a foil lined Dutch Oven (better for clean-up). Pour the batter mix on top of the fruit mix. Put approximately 8 coals on the bottom for the Dutch oven and 12-15 on the top. Wait 45 min. Love is just a scoop away.

Contributed by Tim Payne

Campfire Peach Shortcake

• 2 Tbsp honey
• 1 Tbsp butter, melted
• 1/4 tsp cinnamon
• 2 med ripe bananas
• 2 med ripe peaches*
• 1/2 of 11 oz frozen pound cake, thawed & cut into 3/4inch slices
• 1/2 of 8 oz Cool whip, thawed
• 1/4 tsp cinnamon
• Dash of nutmeg

Stir honey, melted butter, & 1/4 tsp cinnamon in small container; cover & transport. Cut bananas & peaches into bite size pieces. Place in foil baking pan & add honey mixture. Toss to coat. Cook over campfire or on rack of uncovered grill over med heat for 8-10 minutes, stirring often. Spoon warm fruit over pound cake. Stir last three ingredients and spoon over top.

5 servings

*a can of peaches in lite syrup or juice works great also!

Contributed by Brianna Houston

Mocked Angel Food Cake

• Unsliced day-old white bread
• Sweetened condensed milk (1 can)
• Dry shredded coconut

Trim crust off bread. Cut into slices 3/4 inch wide, and about 2 inches long, and about 3/4 inch thick. Dip strips into milk and roll into coconut. Pierce with stick and toast over coals as you would marshmallows.

Hobo Pies

• 1 Tbsp Pie Filling (Canned Or Homemade)
• 2 Slices White Bread
• Butter
• Foil Or Pie Iron

Foil Method:

Place 2 foil squares dull side up. Butter one side of bread slices and place the butter side down on the foil. Spread 1/2 tbsp of pie filling on each slice of bread. Fold each slice of bread in half and seal the edges. Roll the the foil around each pie and seal the edges of the foil tightly. Place on hot coals for no more than 1-2 mins. per side (times will vary depending on how hot your coals are). Remove from foil, cut in half, and allow to cool for a quick second as the pie filling will be very hot.

Pie Iron Method:

Open pie iron. Butter one side of a slice of bread and place it butter side down on pie iron. Add 1 tbsp of pie filling to the center of the slice of bread. Butter one side of the other slice of bread and place it butter side up on top of the pie filling. Close the pie iron and secure latch. Trim away any bread that might be hanging out. Place pie iron on hot coals for no more than 2-3 mins. per side (times will vary depending on hot your coals are). Remove pie from iron. Cut pie in half and allow it to cool for a quick second as the pie filling will be very hot.

Most stores that sell camping supplies carry pie irons. I prefer using foil as there is very little clean-up when finished.

Contributed by Edward Sutton

Campfire Fruit Cobbler

• 1 cab of fruit (cherries or blueberries)
• 1 white cake mix
• 1 empty 34.5 ounce coffee can

Grease coffee can with butter or margarine. Pour can of fruit into the coffee can. Make cake mix as instructed on the box. Pour the batter into the coffee can on top of the fruit. Cover with aluminum foil and place into the campfire approx. 30 min. When the cake looks done, mix, stirring the fruit up from the bottom. Very tasty!!!

Contributed by Laurie Hilger