Camping Lunch/Dinner

http://www.nwf.org/Get-Outside/Great-American-Backyard-Campout/Get-Ready/Recipes/Lunch-and-Dinner.aspx

After a fast-paced breakfast and determined lunch, supper is hyacinths for the soul. At last there’s time to stretch out before a crackling fire and savor a tasty meal and second cup of coffee without concern for self-imposed time constraints or the ambitions of your friends. And later there’s corn to pop, brownies or cakes to bake, and flavored teas to drink. The mealtime gathering embodies all that’s right and good about being in a place that’s wild and free. A grand (which need not mean lavish) supper encapsulates the mood of the day and sets a favorable tone for the morrow. A slovenly, tasteless meal evokes the opposite. Fortunately, quality suppers are easy if you adapt these guidelines and proven tricks.1

In addition to the usual campout staples like hot dogs and s’mores, here are a few more delicious dishes to simmer over the campfire. Try these one pot wonders!

Hoover Curry

Ingredients:

1 tablespoon curry powder
1 pinch red pepper
1 teaspoon dry minced garlic
1⁄4 cup dried onion flakes
2 cups Minute Rice
1 package Knorr leek soup mix
3 to 4 ounces golden raisins
1 5-ounce can chunk white chicken or 1 package freeze-dried chicken

Preparation:

Combine all ingredients except the chicken in a Ziploc bag at home (if using freeze-dried chicken, it’s best to add 2 teaspoons of dry chicken broth to the mix.) To prepare, bring 5 cups water to boil, stir in ingredients and simmer 10 minutes, stirring occasionally. If sticking occurs, add a little more water. Serve with freeze-dried peaches. For more than 4 people or for a gourmet touch, serve with Knorr Hot and Sour soup. (Serves 4)1

Pita Pizza for Four

Ingredients:

One or two pieces of pita bread per person
1⁄2 cup dried tomato powder
1⁄3 pound fresh mozzarella cheese (hard, fresh cheese keeps nearly a month if it’s vacuum sealed)
Oregano
Garlic powder
Salt
Cayenne pepper
Basil
Suggested toppings: pepperoni, summer sausage, hard salami, Canadian bacon, fresh onion, green pepper, black olives, canned mushrooms, anchovies, smoked oysters, etc.

Preparation:

Slice and fry the meat and drain off the grease on paper toweling. Thickly dice the vegetables and mushrooms, fry them in light oil, then drain off the grease and set them aside.
To make the pizza sauce, pour 1⁄2 cup of tomato powder into a bowl and add water to make a thick paste. Sprinkle on oregano, garlic, basil, salt, and cayenne.
Fry an unsliced pita at low heat in a well-oiled, covered skillet. When the bottom of the pita is brown (about 20 seconds), flip it over and thickly spread on tomato sauce, cheese, cooked meat, and toppings to taste. Immediately add a dash of water (to steam-melt the cheese) and cover the pan. Allow the pizza to cook at very low heat for 30 seconds or until the cheese has melted. The result is beyond terrific!1

A Better Tasting Soup

Ingredients:

2 5 oz. cans Vienna Sausage
4 1/2 cups of water
1 Pkg of Knoors Pea Soup
2 Tbsp Dried celery flakes
2 Tbsp Dried onion flakes
2 Tbsp Dried Cheese (Parmesan or Romano)

Preparation:

At home: Package the dried onion and celery. Package the cheese in a separate bag. Leave the soup mix and Vienna sausage in their original packages.
In the field: Slice the sausages and brown lightly in the soup pot, stirring constantly. When brown, add the water and soup mix, stirring until smooth. Add celery and onion flakes. Simmer covered for about 15 minutes, stirring occasionally. Before serving, stir in cheese.
Substitutes: Diced cooked ham or diced salami.2

Southwest White Bean Chili

Ingredients:

1 Tbsp Olive oil
11/2 lb. Boneless, skinless chicken breast, cut into small cubes
1/4 cup chopped onions
1 cup chicken broth
1 can (4 oz.) chopped green chilies
1 can kidney beans (Canneloni), undrained
2 green onions, sliced

Southwest Spice Blend, made up of:
1 tsp Garlic Powder
1 tsp ground Cumin
1/2 tsp Oregano leaves
1/2 tsp Cliantro leaves
1/2 tsp Ground red pepper

Preparation:

1. Heat oil in large saucepan over medium-high heat. Add chicken and onions. Cook 4-5 minutes.
2. Stir in broth, green chilies, add spice blend. Simmer 15 minutes.
3. Stir in beans, simmer 5 minutes. Top with onions, garnish with Monterey Jack cheese if desired. Makes four cups.2

Easy One-Pot Goulash

Ingredients:

12 oz. package freeze dried beef or home dried hamburger
1 cup dried potato slices from boxed potatoes au gratin
1/4 cup of lentils
4 Sun dried tomato halves, cut into 1/2" pieces
1/2 Package dried spring vegetable soup mix
1 Tbsp dehydrated onion or garlic

Preparation:

At camp, bring 3/4 cup of water to a boil in medium pot. Stir in dry mix, cover and remove from heat, and allow to stand for 15 minutes (will save fuel) till rehydrated. Return to a boil. Reduce heat and simmer, stirring occasionally, until potatoes are soft and tender -- about 15 minutes. Serves 2-3.2

Author's Favorite Wrap

Spread out on a spinach tortilla:

Chicken pieces
Sliced avocado
Alfalfa sprouts
Sliced tomato
Red onion slivers

Top with ranch dressing, and roll it all up.2

Silver Turtles

On a piece of foil place a hamburger patty, potatoes, carrots, onions, salt, pepper, and a dollop of butter.
Fold foil around turtle, and cook in the coals for twenty minutes.
Wrap corn on the cob in foil; put on the grill or in the coals of a fire. Do the same for baked potatoes.
If you get lucky with the fishing pole, wrap the fillets in foil with halved cherry tomatoes, half a lemon, and pinch of garlic salt. Seal and place in coals ten to fifteen minutes.
Fold foil securely so juices don't run out. 2

Gourmet Lasagna

Pour a thin layer of seasoned spaghetti sauce into the bottom of a Dutch oven and add a little water.
Cover with a layer of lasagna noodles. Spread a layer of ricotta or cottage cheese and chopped spinach, then a layer of sauce and a layer of noodles. Repeat until you run out.
Cover top layer of noodles with sauce, mozzarella, and parmesan cheese. Cover with lid and bake thirty minutes.
Optional: Add pepperoni or ground beef to the layers.2

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1From the book Basic Illustrated Cooking in the Outdoors, by Cliff Jacobson. Copyright © 2008 by Cliff Jacobson. Used by permission of FalconGuides, a division of Globe Pequot Press. Visit FalconGuides on Facebook.

2From the book Knack Car Camping for Everyone by Mary and Bill Burnham Copyright (c) 2009 by Morris Book Publishing, LLC

http://thedevilspunchbowl.wordpress.com/2012/05/03/drinking-coffee-at-8pm-fierce/


Tin foil, lemon, salmon, butter, S&P – Wrap it up tightly and bake for 25 minutes at 300 °

http://www.applecreekcamping.com/recipe.html

Cajun Jambalaya

2 pc. of 20” in length Heavy-Duty Aluminum Foil
1/2 pound peeled and deveined raw Shrimp
4 oz. boneless, skinless Chicken Breast, diced
1 Turkey Sausage, sliced
½ med. Onion, diced
1 med. Green Pepper, diced
1 rib Celery, diced
2 med. Tomatoes, diced
2 cloves Garlic, minced
1 ½ tbsp Cajun seasoning
1 cup Instant Rice
½ cup Chicken Broth
Salt and Pepper, to taste
Cooking Oil spray

In large bowl, toss together all ingredients except cooking spray, mix well until combined. Fold over edges of aluminum foil by about ½ inch so liquid will not run off. Spray foil with cooking oil and divide mixture amongst the two pieces and place in center of foil. Grasp top and bottom edges (the longer sides) and pull up over the food, pinching together at the top. Begin folding foil down toward the food until it is about 2 inches from the food. Fold over each side of the foil several times toward the center to seal. Place pouches on grill close to the fire for 25 minutes or until rice is fully cooked. Carefully oipen pouch and pour into large serving dish. Serve immediately. Serves 4.

http://www.applecreekcamping.com/recipe.html

Pizza Log submitted by Leah B.

1 store bought pizza dough
1 8oz can pizza sauce (or 8oz pasta sauce)
2 cups mozzarella cheese
1/2 package of Hormell Turkey Pepperoni (less greasy and healthier)
sauteed veggies of your choice - optional (sauteing the veggies will keep the moisture out when cooking on the grill)
1 Tbsp dried basil

Roll out pizza dough to form a rectangle. Spread pizza sauce over top of dough leaving 1 inch space on edges. Top with 1 cup cheese, and additional toppings and remainder of 1 cup cheese, add basil. Roll pizza up to form a log and tuck edges in. Wrap in thick foil. Place in freezer until ready for camping trip. Place in cooler until almost thawed during your trip. Place pizza log, still in its foil on hot grill or fire pit. Cook for about 10-15 minutes flipping over and cook an additional 10-15 minutes. Slice pizza for family & friends. Enjoy!

http://www.applecreekcamping.com/recipe.html
Sweet Campfire Pork Chops
submitted by Jo Anne Mudry

Ingredients:
4 bone-in pork chops, seasoned with pepper & oregano
1 box chicken or pork flavored instant stuffing mix (like Stove Top)
2 large sweet potatoes, sliced cross-wise in 1/2 inch slices
2 golden Delicious apples, cored & sliced
1/2 small onion, sliced (optional)
1-1 1/2 100% juice - apple juice boxes (such as Juicy Juice)

Directions:
Make a "pan" out of heavy duty foil that will be large enough to wrap around the ingredients & tightly seal. I usually make it double thickness, sealing each layer on its own to ensure that no liquid escapes.

Layer ingredients in this order: stuffing mix, pork, apples & onion, sweet potatoes. Then pour in entire contents of juice box & seal, making sure there are no openings. Cook over indirect heat on very hot coals for 20-30 min, turning package every 8 minutes or so. Carefully open and check meat and potatoes for doneness after 20 min. If stuffing seems dry, add some more apple juice. Drink remaining apple juice and return sealed package to fire until pork chops are no longer pink inside.

Hint, when this tarts smelling like Thanksgiving dinner, it's almost done! The first time we made this we were one of only a few fall campers and we had a visit from a very large raccoon before we were even done eating dinner - came right up to our table. This meal smells so good that it will make animals (and other campers) flock to your site to see what your are eating for dinner.

http://www.applecreekcamping.com/recipe.html

Camp Chicken Cordon Blue

Servings: 4
Prep Time: 30 minutes

Ingredients:

4 Boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices ham, deli style is fine
¾ cup Italian bread crumbs
¼ cup Parmesan cheese
2 eggs
8 pieces of aluminum foil (spray with cooking spray before covering chicken)

Directions:
1. Prepare chicken breasts by cutting a slit along the side, making a “pocket”, do not cut all the way through.
2. In a bowl mix bread crumbs and parmesan cheese.
3. In another bowl beat eggs.
4. Coat chicken breasts with egg, and then coat with bread crumb mixture.
5. Place breaded chicken on greased foil.
6. Stuff “pocket” of chicken with 1 slice of ham and 1 slice of cheese.
7. Cover stuffed chicken with the other piece of foil and crimp sides to seal packet.
8. Place packet over coals or on BBQ until cooked through.
9. Usually about 40 minutes over coals, flipping half way through.