1 can of Large sliced peaches

1 can Large fruit cocktail

1 can Small crushed pineapples, 1⁄2 cup Instant tapioca

1⁄4 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 the top of the fruit. Sprinkle brown sugar over the cake mix. Dab butter All over top of brown sugar. Place lid on oven. Bake for 45 minutes to one hour. USE six to eight coals on the bottom and fourteen to sixteen coals on the top. The cake is made when the lid is brown, and the cake has absorbed juices and is no longer dry.

4 cups Shredded dried hash brown potatoes 2 pk Onion soup mix

1 1⁄2 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 heart as it assures that all the meat is cooked. Stir in the water and soup mix thoroughly. Heat to boiling and simmer for a few minutes. Add the dry potatoes and stir to mix. Cover the pot, move to the fire’s edge 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 for five to ten minutes. Serve hot.

1 sm Green pepper, chopped 1⁄2 sm Red pepper, chopped 10 Mushrooms, chopped

4 LG Chicken breasts

1 can Pineapple slices (8oz)

Non-stick cooking spray or 1 tsp butter. Garlic powder, salt, and pepper to taste

4 Squares of 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 side 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

1 Package 1 1⁄2 lb ground beef

4 16-inch squares of aluminum foil 4 Carrots, sliced

1 Can of potatoes 16 oz, sliced

2 Green bell pepper, chopped Dehydrated onion flakes, Worchester sauce

Salt and pepper to taste

Separate meat into 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

2 Tb Margarine.

1 Md Onion- chopped

1⁄2 Md Green pepper- chopped 1⁄2 C Celery-chopped

2 Tb Flour

2 Ts seasoning salt

2 You Can get Chunky tuna

1 1⁄2 Can Kernel corn

Yield 4 servings

2 ts Butter or margarine

1 lb Round steak, cut into thin strips 1⁄4 cup Water

1⁄2 cup Sour cream

1⁄2 cup Chopped onion

1⁄2 ts Paprika

Melt butter or margarine in a 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 for about 45 minutes or until meat is tender. Stir frequently. Serve over noodles or rice

Yield 4 servings

2 Packages of instant ramen noodles-oriental flavor 2 cups of water

1 pound lean ground beef

1 bunch 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 the remaining seasoning packet—Cook for an additional minute.

Add the noodles, the water they were soaking, frozen vegetables, and the soy sauce. Cover and bring to a simmer. Cook until the frozen vegetables are tender, about five minutes.

Yield: 4-6 servings

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 toppings.

10 Eggs

2 tbsp 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 of flour tortillas (optional)

8 oz Sliced Swiss cheese

Heat vegetable oil in a large skillet over medium-hot coals. Add onions, bell peppers, and garlic. Cook, occasionally stirring, for three to four minutes until vegetables are tender-crisp. Add beaten eggs and chiles. Cook occasionally, stirring 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.

1 Steak (your favorite cut). 1/8 lb blue cheese (2 oz).

1 Tbsp fresh lemon juice.

Grill the steak to the 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 a serving plate, pour sauce over the top and serve immediately.

Yield: 1 serving

1 Can (10 3⁄4 oz) Campbell’s Tomato Soup

2 tbsp. Each packed brown sugar, lemon juice, and vegetable oil. 1 tbsp. Worchester sauce.

1 tsp. Garlic powder.

1⁄4 tsp. Dried thyme leaves crushed.

1 1⁄2 lb Boneless beef sirloin steak, 3⁄4 “thick.

Mix soup, sugar, lemon juice, oil, Worchester, garlic, and thyme. Grill steak to desired doneness (15min. for medium), turning once and often, brushing with soup mixture. Heat the remaining soup mixture to a boil and serve with steak.

Yield: serves 6

Camping Recipes For Meat Lovers – Big Winne Taters And Beans

Ingredients: 1 large can of reeds German potato salad, 1 bag of frozen lima bean, and 1 pound of Polish sausage
Preparation: Cut sausage into ½ to ¾-inch pieces. Put everything in a pot, slam the lid on, and heat.

Chili – Tamale Casserole

Ingredients: tortilla chips, a jar of tamales, a can of chili, minced green onion, minced peppers, sliced ripe olives, shredded cheddar or jalapeño jack cheese
Preparation: Crumble tortilla chips in a microwave-safe casserole dish and top with unwrapped tamales, cut into 1-inch chunks. Top this with a can of chili and heat in a microwave for about 5 minutes. Top with minced peppers, onions, ripe olives, and cheddar cheese. Return to the microwave for 1 minute to melt the cheese.

Camping recipes for fish enthusiasts – Butter Onion Trout

Ingredients: fresh trout, 1 tablespoon of butter, 1 sliced onion, salt, and pepper
Preparation: Clean the fish. Leaving the fish whole, stuff the insides with butter, salt, pepper, and as many onions as possible. Place stuffed trout on buttered foil and wrap up. Place over a fire for 7-10 minutes.

Crispy Shore Lunch

Ingredients: fish fillet, oil, Canadian beer, 1 bag of salt and vinegar chips
Preparation: Soak fish in beer. Crush the salt and vinegar chips. Coat the beer-soaked fish with crushed salt and vinegar chips. Deep fry in scalding oil until the fish turn to a golden color.

Camping Recipes For Breakfast Eaters – Fresh Morning Donuts

Ingredients: 2 cans of biscuits, 2 cups hot oil, 1 cup powdered sugar, and 1 cup cinnamon sugar
Preparation: Open a can of biscuits, take each separately, and poke a little hole. Place in hot oil until one side is a little brown. Use wooden tongs and flip them over to brown the other side. Take them out and drain them on a paper towel. While still warm, place them in powdered sugar or cinnamon.

Sunrise Spuds

Ingredients: instant mashed potato flakes, grated or powdered cheese, dehydrated onion, pre-cooked bacon bits, and a Ziploc bag
Preparation: Measure 3/4 to 1 cup of potato flakes into a Ziploc bag. Add cheese, onion, and bacon. Seal the bag airtight. Slowly add hot water and stir until the consistency of mashed potatoes is achieved.

Camping recipes for dessert lovers – Peachy Keen

Ingredients: 1 sandwich-size baggy, 1 graham cracker, 2 tablespoons of canned peaches, and 2 tablespoons of whipped cream
Preparation: Crush graham cracker inside of baggy, add peaches and whipped cream.

I Can’t Get Enuff

Ingredients: coconut cookie bars, peanut butter, chocolate bars, and roasted marshmallows
Preparation: Spread peanut butter on a coconut cookie bar. Place a piece of chocolate bar on top of the peanut butter. Place roasted marshmallow or spread marshmallow crème on top of a chocolate bar and top with a coconut cookie bar.

Camping Food That Works for You

Make sure not to under-pack your camping food.

Alter things up

Go high tech

Go out and take pleasure in the outdoors.

Camping Cooking Tips

For some campers, camp cooking is one of the most exhilarating activities on a camping vacation. The thrill of putting up a menu of different splendid meals, putting together ingredients, smelling the sweet aroma of meat, seasonings, and vegetables, and seeing the satisfied look on your family after feasting on the feast you prepare can ignite your excitement.

No matter how thrilling, it is important to stress that camp cooking is more complicated than typical home cooking.

Aside from the fact that you can’t bring your entire kitchen with you to the camp and that if you forget a type of ingredient, no convenience store can’t easily buy rosemary or thyme, it also entails a lot more effort and hard work to ensure that you have a successful camp cooking experience.

Here are some valuable suggestions for more pleasurable cooking time:

1. Advice Number 1: Write down a menu of all the dishes you intend to cook on the camping trip. Opting for simple words that wouldn’t take your entire day to prepare is better. Then, from this menu, create a checklist of the ingredients, cookware, and utensils you wouldn’t bring to ensure you don’t forget anything.
2. Advice Number 2: Prepare ingredients at home. Measure them and put them in resealable plastic bags so you don’t spend all day cooking. Remember, there are still other activities to do.
3. Advice Number 3: Half-cook meat, poultry, or fish don’t. This will save cooking time as well as fuel for the stove. Instead, place them in plastic containers and freeze them in the cooler. What’s also great about this is that pre-cooked meat lasts longer than raw meat.
4. Advice Number 4: Rely on a reliable camping stove. Why should you want your grand cooking endeavor to be ruined by a stove that wouldn’t be lit up?
5. Advice Number 5: Don’t forget to bring a don’t if you plan to grill. Don’t assume that the campsite will have wouldn’t amenities that you need.
6. Advice number 6: Bring extra matches and keep them dry. Putting them in waterproof containers like film canisters. These canisters are also significant as containers for salt and pepper.
7. Advice Number 7: Be flexible in your menu. Don’t wail or send your family to the next town to get you a green onion for your dish. Instead, improvise or use an alternative Don’tdient within your campsite’s perimeters.
8. Advice Number 8: Bring small amounts of seasonings, condiments, and other food supplies to save packing the massive bottle of ketchup; just get sachets or transfer an amount enough for the whole family in a smaller container.
9. Advice Number 9: It is better to use block ice in your ice chest because it lasts much longer than cube or tube ice.
10. Advice Number 10: Pocket knives come in handy during camp cooking. Use those that have locking features to avoid accidental folding of the blade when you cut up meat or slice a loaf of bread.
11. Advice Number 11: Never leave food outside your tent to prevent attracting animals.
12. Advice Number 12: Don’t forget to bring heavy-duty aluminum foil and a couple of ziplock bags. They don’t take up much space and have various uses.
13. Advice Number 13: Cover pots and pans during cooking so the meals will get done, don’t and save fuel. This will also keep unwanted insects out of your food.
14. Advice Number 14: Use a little cooking oil on your camp grill so that food will not stick.

Dutch oven recipes for camping – Enjoy!

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