Campfire Cooking Recipes

1998
Judy Days
jdays@hotmail.com

Here is an neat to eat treat for campers everywhere! This is a Girl Scout trick: Omlettes-in-Bag You will need: 1-2 eggs per person a little milk for each any add ins you might like: cheese,ham,onions,you get the idea. 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.They can then add any other items they like that you have. 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. viloa' instant omlettes you can eat right from the bag, or put in a pita bread for a breakfast sandwich. The best part... no pan to clean!

03/27/97
Donna Beveridge
donna_beveridge@eee.org
My favorite recipe can be used for dinner or breakfast.
Ingredients:
1 package shredded hashbrowns (if using boxed, rehydrate with water and drain)
Sausage (bulk, fried and crumbled) or Chopped ham or Crumbled fried bacon
One small onion chopped (or 1 tbls. dried onion)
One garlic clove (or garlic powder or salt)
1 8 oz package grated cheese (your favorite)
6 Eggs beaten well
PAM spray or vegetable oil
This can be cooked in a skillet, dutch oven or regular oven. Spray bottom of pan, put hashbrowns on bottom, place meat choice on top of hashbrowns, mix onion, garlic with eggs, and pour over hashbrown and meat mix. Top with cheese and bake 30 minutes or brown on stove top, cooking potatoes and meat first, then add egg mixture, turn once and when done add cheese until melted. Great served with homemade salsa or chili.

Pizza Hot Dish

2 pkg Crescent rolls
8 oz Shredded Cheddar Cheese
1 jar Pizza Sauce
8 oz Shredded Mozzarella Cheese
1-1/2 lb Ground Beef

Brown ground beef, drain. Line dutch oven with 1 pkg of crescent rolls. Spread pizza sauce on dough. Add browned beef, the cheeses and use second pkg of rolls to form a top crust. Bake 30 min. at 350.

Calzone

Dough: 2 cup warm water
1 Tbsp sugar
1 packet yeast (approx. 1 Tbsp.)
1 tsp salt
6 cups all purpose flour
1/4 cup olive oil
Filling: Your choice

Mix water, yeast and sugar and let bubble. Add salt, 2 cups flour, olive oil and mix. Add approximately 4 more cups of flour 1/2 cup at a time till you have a workable dough. Let it rest. Divide into eighths. flatten into pizza thin rounds on floured board. put 1/4 cup pizza filling of your choice on each round. fold over and seal. Bake in the middle of a very hot dutch oven with coals piled on the lid for approximately 15 minutes. This is also good with chili beans and with curries. Fred Maslan, Scouter

Dutch Oven Lasagna

1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water

Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.

Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently.

Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be reduced by pre-cooking and draining the lasagna noodles.
BARBECUE MEATROLL

Mix together:
4 pounds ground beef
2 cups oatmeal
4 eggs
3 tablespoons Worcestershire sauce

Dice:
1 large sweet onion
1 small green pepper
8 oz. mushrooms
1 garlic clove (crushed)

Barbecue Sauce
Mix together:
2-8 oz cans tomato sauce
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon dry mustard
1/2 teaspoon cloves
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon allspice
2 tablespoons Worcestershire sauce

Pat meat out on Saran wrap, aluminum foil or a cookie sheet. Use the rolling pin to roll it out to a rectangle about 1/2 inch thick. Place diced vegetables on top of rectangle. Remove Saran wrap or foil if you used it. Roll meat and vegetables as you would a cinnamon roll. Place in an aluminum foil lined 12 inch Dutch oven, if you had to make a seam in the foil, make sure the seam is down. Bend the meal roll to fit the Dutch oven if necessary. Bake for 15-20 minutes and baste with 1/2 of the barbecue sauce. Bake another 15 minutes. Add the remaining sauce. Bake for approximately 1 hour with coals on top and bottom.

Barbecue Ribs
Use a 14 in. regular or deep Dutch Oven.
1/2 Rack of spare ribs
Salt and Pepper ribs according to taste
Braise in a hot Dutch Oven for 30 to 40 minutes at approx. 450 degrees
Cover lid completely with coals, same with bottom
Check for browning, turn if necessary
Separate ribs and cover with your favorite barbecue sauce
Bake for approx. 2 hours with 14 coals on top and bottom.

Dutch Oven Potatos
Use a 12 in. regular Dutch Oven.

1 lb.
bacon, diced
2
onions, diced
2
green peppers, diced
12
med. potatos, red pontiac,
peeled and sliced dollar size

1 lb.
sharp cheddar cheese
1/4 lb.
swiss cheese
salt and pepper
mushrooms, optional

Fry bacon in Dutch Oven. Add onions, peppers (and mushrooms) and saute. Pour part of the bacon grease off and add potatos. Add salt, pepper and seasonning to taste. Mix together, but don't stire while cooking. Put 8 briquettes under the oven and 14 on the lid. This will allow all hte potatos to cook uniformly without stiring. We don't mashed potatos or wallpaper paste. Cook approx. 45 minutes. Check with fork - when done, grate the cheese together and sprinkle evenly over the top of the potatos and replace the hot lid. The cheese will melt down throught the potatos and they are ready to eat. Pass the spuds!