Camping Recipes | Recipe Links | Menu Suggestions | Group Cooking | Unit Cooking | Dutch Ovens

Camping Recipes

Omelets-in-a-Bag

You will need: 1-2 eggs per person, a little milk for each, any add-ins you might like: cheese, mushrooms, onions (green or regular), tomatoes, green onions, a large freezer zip-lock bag, Pita Bread (optional).

What you do: Bring a pan of water to boil. Each person puts 1-2 eggs in a bag and adds a little milk. Then add any other items that you like. Squeeze the stuff in the bag to mix it. BE SURE IT IS CLOSED TIGHTLY!!!!!!! Place bags in boiling water and cook until done, about 3-5 minutes. Viola' instant omelets you can eat right from the bag, or put in pita bread for a breakfast sandwich. The best part... no pan to clean!

Bagel Appetizers

Breakfast
Toast both sides of a plain or sour dough bagel (sliced in half) in a skillet with butter or margarine until golden brown. Sprinkle with brown sugar and cinnamon. Eat.

Dinner
Toast both sides of a plain or sour dough bagel (sliced in half) in a skillet with butter or margarine until golden brown. Sprinkle with garlic salt, Italian seasoning and parmesan cheese. Eat.

Haystacks-in-a-Bag

This is an easy meal that requires almost no clean up. If you don't want to use bowls to serve the ingredients from, you can put them in the plastic bags that stand up.

David Hash

This was a recipe that several of the 'Davids' in the club cooked up several years ago. And it's been a staple ever since. Take 2 bags of frozen tatter tots (let them thaw out a bit) then smash them up while still in the bag. Also smash up one can of Loma Linda Little Links. Fry the tatter tots and Little Links together in a little bit of oil in a large skillet until somewhat crispy and light brown. Serve. Make sure to have ketchup for those who want it.

Optional: Add onions or scramble several eggs in with the potatoes and links. Also the Pathfinders love to experiment with a variety of seasonings, Cajon seasoning being a favorite.

Stew Packs

Potatoes - scrub them well and coarsely dice at least one per person, don't peel (red potatoes are great).
Carrots -get the baby carrots, no cutting up.
Onions -coarsely dice and put into a large bowl
Celery - separate stalks, wash, and cut off the leaves and ends, cut into large pieces
Bell peppers - cut into large slices
Zucchini - sliced thick
mushrooms - clean
Vegameat - Grillers, Fri Chick, Vegetable Steaks, Linketts, Choplets. etc.

Provide lots of seasonings - oregano, Cajon seasonings, butter, salt, cayenne pepper, seasoned salt, soy sauce, Worcestershire sauce, George Washington broth, chicken seasoning, beef seasoning, garlic salt or garlic cloves, let the kids be creative.

Put all the ingredients in bowls and let everyone come by and pick out what they want. Since this is supposed to be fun, if they only want potatoes OK. Make sure the foil is securely folded and put in the fire and bake for 20 minutes turning once after 10 minutes.

Cheesecake

Both Jell-O and Royal put out a very adequate packaged mix that sometimes includes a small packet of cherry or strawberry topping. At home: repackage the filling mix with the instant dry milk (1/3 cup dry milk to 1 cup water = 1 cup milk) in a 1-quart Ziploc bag. Combine crumbs for crust and sugar in another bag, and the correct amount of butter in another. Then put all of these in one larger bag with the directions.
In camp: Prepare crumb crust (combine crumb mixture and melted margarine), then in a separate bag add appropriate amount of water to filling mix, seal bag and knead to mix. Pour filling into each person's bowl and sprinkle the crumb mixture on top.

Other options include: Chocolate Silk pie

Vegetarian Beef Stew
Serves 8

4 raw potatoes, cubed
4 carrots, sliced
2 stalk celery, sliced
1 large onion, chopped coarsely
1-2 packets George Washing Broth, Dark brown
2 Tablespoons canola oil or water
1 20-oz can Worthington Vegetable Steaks or Choplets, cut in strips or cubed
3 Tablespoons flour
1 cup water
1 teaspoon garlic salt
3 Tablespoon light soy sauce
2 teaspoons Vegex seasoning paste (optional)
1 cup frozen green peas or green beans

Cook potatoes, carrots, and celery in enough water to cover. Stir in G. Washing Broth mix. Cook until tender. (Do not drain).

Sauté onions and vegetable steaks in oil or water until lightly browned. Sprinkle in flour. Mix together 1 cup water, garlic salt, soy sauce and Savorex. Pour over steaks and onions. Stir until the flour is dissolved.

Add this mixture to the cooked vegetables in large pan. Add peas or green beans and simmer until stew is thickened. Serve hot.

Black Beans and Rice
Serves 6-8

3 cans black beans with liquid, unseasoned
1 16-oz can diced tomatoes
2 teaspoons McKay's chicken-Style Seasoning
2 teaspoons cumin
2 teaspoons garlic powder
2 Bay leaves
2 teaspoons dried oregano
1 teaspoon salt
1 medium onion, chopped
1 green pepper, chopped
2 Tablespoons lemon juice
Rice

Combine all ingredients, bring to boil; cover and let simmer on low for about 30 minutes. Serve over cooked rice. Optional - top with chopped fresh tomatoes, green onions and/or sour cream.

Dehydrated Version: Before packing dehydrate black beans (drained), diced tomatoes (drained) and chopped onion. This should be done using the fruit roll up tray. Combine spices in small Ziploc bag. In camp: rehydrate beans, tomatoes and onion; add spices; either leave out the lemon juice or bring a fresh lemon. Cover and let simmer on low for about 30 min. Serve over cooked rice.

Broccoli Omelet

1 pouch-type broccoli in cheese sauce
6 eggs
2 tablespoons water

Boil the broccoli with cheese sauce according to the package, in the pouch. While it is boiling, beat the eggs adding the 2 tablespoons of water to the raw eggs. Set aside. When the broccoli is cooked, drain the water and slit the pouch (watch your fingers as the pouch is steaming). Start cooking the eggs in a frying pan, and when it's almost set, stir in the cooked broccoli and cheese sauce. Stir and cook until desired firmness.
                     Servings: 4 Preparation time: 10 minutes

Heat a large frying pan to low to medium heat (Teflon coated frying pans work the best). Lay one tortilla in the pan.  Sprinkle with chocolate chips and mini marshmallows on one side of the tortilla. Fold over the other side tortilla to make a taco. Heat for about 15-30 seconds on each side to start to melt the chocolate chips and marshmallows. Cut into wedges. 

Optional - spread peanut butter on 1/2 of the tortilla shell before sprinkling the chocolate chips and mini marshmallows.

Cheese Quesadillas, Spanish Rice, Refried beans

Heat a large frying pan to low to medium heat (Teflon coated frying pans work the best) with vegetable spray, butter or margarine. Lay one tortilla in the pan.  Sprinkle with cheese on one side of the tortilla, if desired put refried beans on tortilla. Fold over other side of tortilla, heat until lightly browned on each side.

Serve with refried beans, Spanish rice, shredded lettuce, diced tomatoes, salsa and sour cream on the side as desired.

Serves 6

Sauté onion & Dinner Cuts in small amount of oil in large saucepan.  When done add all ingredients except the macaroni.  Bring to a boil. When boiling add macaroni - reduce heat to simmer and cook until macaroni is tender.  Add chili powder, garlic and cumin to taste. Serve with small cubes of cheddar cheese and/or sour cream.

Webmaster: Karen Reed
Copyright © 2000-2010, Karen Reed. All rights reserved.