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General Forum Index -> Cooking Techniques and Recipes

Camp Recipe Suggestions
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Ladies Lifestyle and Living Store
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby
Camp Recipe Suggestions

Black Swamp Breakfast

Ingredients 1-2 pounds of bacon (depending on how many people will be eating)
5-6 Large potatoes
1 Dozen Eggs
Equipment 2 Large frying pans
2 wooden spoons (or spatulas)
Heat sorce
Instructions start cooking bacon. when the bacon is about half way cooked throw in the sliced potatoes. when potatoes are cooked throw in eggs and keep stirring !
untill eggs are cooked

Post Sun Jun 11, 2006 11:55 pm 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


Blue-Ribbon Kielbasa

Ingredients 2 lb. Kielbasa or smoked sausage
2 lg. onions
3 lg. bell peppers
1 med can pineapple chunks in pineapple juice
2 tbsp cooking oil
Equipment 12" Dutch Oven

Instructions Cut onions and peppers into 3/4" wide strips. Saute until onions start to become clear. Cut Kielbasa in 1" chunks
and add to onions and peppers. Add pineapple, including juice. Place lid on Dutch Oven. Cook at around 350 deg. for 35 min.

Post Sun Jun 11, 2006 11:57 pm 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


Tuna, Black Bean Salad

Tuna (foil pack)
Black Beans
chopped fresh tomatoe
chopped onion
Avocado
chopped marinated artichokes
olive oil
Blanchard & Blanchard Balsamic with roasted garlic vinaigrette

Post Sun Jun 11, 2006 11:59 pm 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


Chuck Wagon Casserole

Ingredients 1 pound lean ground beef
1 can(15 1/2oz)mild chili beans in sauce
1 can(11oz) Mexican style corn(drained)
3/4 cup barbecue sauce
1 package(8 1/2oz) corn muffin mix
1/2 cup of chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt
Dutch Oven

1. Preheat Dutch Oven over hot coals until a drop of water sizzles.
2. Brown ground beef along with onions and bell peppers in dutch oven.
3. Stir in chili beans, barbecue sauce, and salt. Bring to a boil.
4. prepare corn muffin mix per package directions then stir in corn. Spoon mixture over boiling meat mixxture.
5. Put dutch oven lid on. Make sure you have 8-10 charcoal briquettes on the top and 8-10 on under the bottom. Bake for 25 -30 minutes until corn muffin mix is golden brown ( kife comes out clean )
6. Dish out and enyoy - will feed a patrol of 6.

Post Mon Jun 12, 2006 12:17 am 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


Dutch Oven Lasagna

Ingredients 1 #10 spaghetti sauce
5 lbs hamburger
3 lbs hot sausage
5 lbs mozzarella cheese
2 large containers of cottage cheese
6 eggs
2 lbs lasagna noodles
14" dutch oven
10" skillet
large pot

brown meat, drain, set aside
mix cottage cheese and eggs and set aside

boil noodles

Building the lasagna:
in layers place meat,cheeses,& noodles
when dutch oven is about full pour in spaghetti sauce
put remaining cheese on top
cover and cook about 45 min on charcoal or hot coals, top & bottom
serve with garlic bread
serves about 12 hungry ladies

Post Mon Jun 12, 2006 12:21 am 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


Eggs in a bag.

Eggs
Any of the Following:
Cheese, Green Onions, Ham, Peppers, Mushrooms, etc.

Ziploc Freezerbags (Medium Size)
Pot of Boiling Water

Break one egg into bag, add any ingredients wanted, zip shut.
Rub bag between hands to break up egg.
Place in pot of boiling water, when egg is set, Omelette is cooked!! ENJOY!! Very little clean up. Bags can be used as plates! Toast cooked on the fire goes great with the eggs.


Last edited by Cavewoman on Mon Jun 12, 2006 12:29 am; edited 1 time in total

Post Mon Jun 12, 2006 12:25 am 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


Foil Bisquits

Bisquick or Ready made, Butter (Squeeze or stick)
foil

Foil should be long enough for the bisquits to be laid out in a line. Place enough butter on the foil to completly coat it. Place bisquits in the center and seal foil. Make sure the foil is a little baggy around the bisquits. Rap in another strip of foil and place directly on the coals. Turn every minute. Depending on the heat will be done within 5-8 minutes. The butter acts as the grease and you don't need to butter them when they are done.


Last edited by Cavewoman on Mon Jun 12, 2006 12:29 am; edited 1 time in total

Post Mon Jun 12, 2006 12:27 am 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


French Campfire Toast

bread
eggs
grated parm. cheese
ham (regular or pork roll)
good cooking fire
small grill
small pan
fork


beat eggs in small pan
dip bread in egg batter and add cheese to taste.
cook on grill with ham

Post Mon Jun 12, 2006 12:28 am 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


Impossible Breakfast Pie

1 pound diced ham or bulk pork sausage
1/4 c chopped onion
2-1/2 c frozen loose-pack hash browns
1 c shredded Cheddar cheese (4 oz)
1-3/4 c milk
4 eggs
1 c baking mix (Bisquick or Jiffy)
1/4 tsp salt
1/8 tsp pepper
1/4 c shredded Cheddar cheese (1 oz)
Equipment Dutch Oven
Charcoal / hot coals
Large pot

Brown meat and onion, stirring occasionally, in dutch oven. Drain. Mix meat, potatoes, and 1 cup Cheddar cheese.

Combine remaining ingredients except 1/4 cup Cheddar cheese with fork until smooth. Pour into dutch oven.

Bake at about 400 degrees for 40 minutes or until knife inserted in center comes out clean. Sprinkle with 1/4 cup cheddar cheese. Bake about 2 minutes longer or until cheese melts. Cool 5 minutes.

6 to 8 servings

Post Mon Jun 12, 2006 12:32 am 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


Camp Jambalya

Boneless - Skinless Chicken Breasts 1 lb
1/2 lb Smoked Bacon (Smokier the better)
1 each Yellow, Red and Green Pepper
1 medium yellow onion
1 lb smoked sausage or bratwurst (again heavy smoke flavor is best)
8 oz (approximate) Small Salad Shrimp
1 regular can of Cream of Mushroom Soup
2 cups of minute rice
Cajun or Jambalya Seasoning to taste
1 cup water
Dutch Oven
hot coals

Instructions Cut all ingrediants into bite size pieces
Brown the bacon first - do not drain
Season the chicken before cooking
cook the chicken completely
add the vegetables and cook until the onion is somewhat clear
Add the smoked sausage, Shrimp, the cream of mushroom soup and the water
simmer until bubbly
remove from the heat (either fire, charcoal or oven)
Stir in the rice and let sit COVERED for 5 to 10 minutes
Grab the seasoning and some hot sauce if desired and enjoy big time!
Comment Usually this will feed about 15 people, you may want to add more rice and soup to stretch for very hungry ladies. They never seem to get enough. You will aso need some bread and butter to go with it!

Post Mon Jun 12, 2006 12:35 am 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


NO POT COOKING

any meat fillet that needs cooked
campfire
clean flat rock - not a wet rock and not sandstone
foil

Heat rock near fire. When rock is hot, place piece of foil on rock, then put meat on foil. Cook.

Post Mon Jun 12, 2006 12:38 am 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


Midnight Snack

Refrigerated Breadstick Dough,(available in the dairy section of the grocery store.)

Honeybutter (This comes in a squeeze bottle, so it is easy to use.)
Roasting sticks

After the campfire is built and going, get out the roasting sticks. Wrap the breadstick dough around the stick. Roast over the fire until golden brown. Squeeze on honeybutter. Bring plenty of dough, you will want more than one.

WARNING!! Those sticks are HOT!! Be Careful!!

Post Mon Jun 12, 2006 12:48 am 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


Awesome Roast

Serves: 5-6 Prep time: 1-30m


1 6 - 8 lb roast
15-20 cloves of garlic whole
5 cloves of garlic diced
Salt and pepper
Itallian Seasoning
1 whole onion sliced
10 med potatoes halved
2 lbs of carrots ( baby carrots work well, other wise cut into 1-2 inch chunks)



Using a knife poke holes in the roast and insert the garlic.
Do this on all sides and at random depths.
When done use 3-4 tbs salt, pepper and italian seasoning ( more or less to your liking) and rub all over the roast.
Place roast in center of dutch oven.
cover with half the onions
Fill in around the roast with the carrots and potaotes.
Add the rest of the onions and diced garlic.
Add about 1/2 cup of water,(or beer, wiskey, or red wine)
Cover and place on hot coals. Add 10-20 coals to the top.
LEAVE IT ALONE FOR 2 HOURS.

Open carefully, check for doneness of potatoes, carrots and meat.Cook for 20 - 40 minutes more while getting the rest of the meal ready.
TO Serve. Transfer most of the vegetables to another dish.
Cut the roast in the Dutch oven. Have a ladel or big spoon handy to serve the juice.

Post Mon Jun 12, 2006 12:58 am 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


Zucchini Cheese Bake

3 Tbs. unsalted butter
3 roma tomatoes; chopped
1 Tbs. olive oil
1 large green bell pepper; chopped
2 large zucchini; chopped
dried italian seasoning to taste
1 large white onion; chopped
salt and pepper to taste
3 cloves garlic; minced
12 oz. shredded mozzarella cheese

Heat a 12" Dutch oven using 16-18 briquettes bottom until hot. To hot oven add butter and olive oil to melt butter. Add zucchini, onion and garlic; season with salt and pepper. Cook 5-10 minutes until onion turns golden brown. Stir in tomatoes and bell pepper. Season with italian seasoning and additional salt and pepper to taste. Top vegetables with cheese then cover oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 20 minutes until vegetables are tender and cheese is bubbly.

Serves: 4-6

Post Mon Jun 12, 2006 1:10 am 
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Cavewoman



Joined: 06 Sep 2005
Posts: 2056
Location: nearby


QUETZALCOATL QUICHE ........ dutch oven

INGREDIENTS
Crust:
2 1/4 c. flour
1 c shortening
Filling:
1 medium onion chopped
1 T butter
8 eggs, beaten
1/2 c. salsa or Mexican style tomatoes
1 t salt
6 T water
1/2 c cheddar, shredded (reserve a sprinkle for the top)
3/4 c half and half
2 T flour
1 pkg taco seasoning
hot pepper, to taste


Saute onion and green peppers in butter until tender. Set aside and wipe out dutch. For crust combine flour and salt. Cut in shortening until a fine texture is reached. Add water and mix lightly. Do not over mix! Roll flat (1/8 inch thick) and lay in bottom of dutch. Press crust onto sides and flute with fork. Cover and bake 10-15 minutes or until golden brown. Meanwhile combine all filling ingredients in separate bowl and mix well. Pour into crust and sprinkle with handful grated cheddar. Cook 25-35 minutes or until knife inserted in center comes out clean. Garnish as desired.
COOKING TIME: 50 minutes

Post Mon Jun 12, 2006 1:16 am 
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