Camping recipes

[stumog]

So i have been adding to the recipe book a bit and thought i could share what i have found.

some i have tried some not I will take some pictures in future and would like others to add to the thread as they see fit.

Stu

 

[stumog]

20 Minute Hamburger Skillet Stew​

1/4 lb Lean ground beef1 lg Onion,sliced wafer-thin4 Carrots,sliced wafer-thin2 Potatoes,halved, sliced-wafer-thin3 Ribs celery,sliced-wafer-thin1 c Boiling water2 t Beef extract OR bouillon2 Bay leaves1/4 t Dried thymeSalt OR garlic saltPepper 1/4 c Dry red wine-OR tomato-juice2 T All purpose flourUse melon baller and shape meat into tiny meatballs. Brown inskillet. Discard any fat. Stir onion into skillet and cook 1 min. Addboiling water or broth and extract or bouillon. Add remainingveggies, seasonings. Cover, cook over low heat, 15 mins until vegs aretender. Combine wine or water and flour in covered jar. Shake and stir​

into skillet. Cook and stir until sauce is thick, 4

 

[stumog]

Aunt Sarah's Chili Sauce​

4 qt Tomatoes,cut in quarters1 T Mustard seed2 c Onions,sliced1 T Celery seed2 c Green peppers,sliced2 1/2 c Cider vinegar1 T Salt1 c Sugar- brown,white, maple,3 T Mixed pickling spicesHoney,whatever is handyMix everything together in a big pot and put on the back ofwoodstove so that everything simmers gently for days. It is readywhen it reaches the thickness you want.​

This recipe is over 150 years old.

 

[stumog]

Biscuit And Pancake Mix​

9 c Flour,sifted4 t Salt1/3 c Baking powder1 3/4 c Shortening,vegetable1 c Milk,powderedChill shortening. Sift all dry ingredients. Cut shortening intoflour till mixture resembles coarse cornmeal. Store, well covered, in acool, dry place.Use for pancakes, biscuits, shortcake, cobblers or anything that youwould make from a packaged biscuit mix. All you need is water.For pancakes add 1 tb each sugar and powdered eggs to each cup of​

mix.

 

[stumog]

Australian Grilled Fish​

4 Fish steaks1/4 c Lime juice2 T Vegetable oil1 t Dijon mustard2 t Fresh ginger root --,Grated1/4 t Cayenne pepperBlack pepper* For the steaks: they should be 8-10 ounces and 1-inch thick each.Use Swordfish, Halibut or Salmon steaks.1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger,cayenne pepper and enough freshly ground black pepper to suit yourtaste. 2. Marinate the fish in the marinade for 45-60 minutes. Turnsteaks 2-3 times. 3. Have the grill prepared with white coals andbrush the cooking grill with the remaining one tablespoon oil. 4.Grill the fish, brushing several times with the marinade, untilcooked through and opaque in the center. Turn fish after about 4-5minutes. Total grilling time will dependon your grill and the heat ofthe coals.* To broil instead, use a broiler pan brushed with oil and broil untilcenter is opaque. Will take about 10 minutes total in broiler. Turn​

steaks after 5 minutes, and baste often with marinade.

 

[stumog]

Blackened Fish​

2 T Paprika2 T Cayenne pepper2 T White pepper3/4 c Creole seasoning1/4 c Blackening seasoning4 .to 12 fish fillets1/8 c Butter (or margarine)Mix the spices. Coat the fillets with the spice mixture.Melt the butter or margarine in an iron skillet over a hot cookingfire. Sear the fish for 1 to 2 minutes on each side, or until theysmoke and appear "blackened".Remove the skillet from the fire and cover. The heat in the pan willcomplete the cooking in about 10 minutes. The spices can be mixed at​

home and stored in an airtight container

 

[stumog]

Burgers In Foil​

1 .to 1 1/2 lb beef,Ground2 sm Green bell peppers,chopped4 16-inch squares aluminumonion flakes,Dehydrated. foilWorcestershire sauce4 Carrots,slicedSalt & pepper,To Taste1 cn Potatoes,16oz, slicedSeparate meat into 4 portions. Place each in the center of a squareof foil. Top with equal portions of chopped carrots, potatoes andpeppers.Season with dehydrated onions, Worcestershire sauce, salt and pepperto taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15​

minutes per side.

 

[stumog]

Camp Potatoes​

4 Potatoes,sliced4 Onions,sliced4 T Butter or margarine10 oz Cheddar cheese,sharpSalt & pepper to tasteGrease a large square of heavy foil. Arrange sliced potatoes on foil,sprinkle with salt and pepper and cover with sliced onions. Add chunksof butter or margarine. Wrap and seal foil. Cook over hotcoals on a grill until done (30 or 40 minutes depending on fire). Openfoil and add thin-sliced cheddar strips. Cover again and grill for a​

couple of minutes, until cheddar melts.

 

[stumog]

Campers Pizza Pie​

8 oz pizza or spaghetti sauce1 lb Wheat bread1/4 lb Mozzarella cheesePepperoniUsing the pie iron, take two slices of bread, put 1 1/2 tablespoonspizza sauce on one slice of bread. Top with Mozzarella cheese andsliced pepperoni. Place other side of bread on top and butter outersides of bread. Put sandwich into pie iron and place in coals of fire.​

Cook until bread is toasted.

 

[stumog]

ONION SKIN HAMBURGER-- Cut a large onion in half cross-wise andremove most of the center, leaving about 3 or 4 layers. Mix up ahamburger mixture of your favorite seasonings and press into the​

hollowed out onion skin. Place directly on the coals for about 20 to 25

 

[stumog]

EGGS IN A NEST Using a buddy burner, hollow out a piece of bread,butter the bread, place on burner and crack an egg into the hollowedarea and cover with foil, flip when ready if desired. If you wantsausage, cook it first then you won't have to butter the bread.

BACON AND EGGS Using a paper lunch bag, place 2 pieces of bacon inbottom of bag. Crack 1 egg on top, roll down bag tightly; poke stickthrough bag and hold over fire. Bag will not burn. It will take about 5minutes to have bacon and eggs. DO NOT ADD EXTRA BACON AS THEGREASE WILL CAUSE THE BOTTOM TO FALL OUT OF THE BAG. At thesame time make toast by sticking a piece of bread on the end of stick,turn as necessary.

BAG OMELETTE---- Use a good quality ziplock type bag. Break 1 to 3eggs into the bag, add a tablespoon of milk per egg, add cheese,bacon bits, peppers, onions, mushrooms or whatever you like in anomelette to the bag. Close the bag tightly, much all together and dropbag into boiling water (water should be at a full boil. It will take 3 to 8minutes depending on how many bags are in the water. Can be thrownback into the water if you find yours isn't done enough.


BOILED EGG---- Place egg in a hot cup (a paper one without the waxcoating). Cover the egg with water and sit the cup on the coals. Havethe seam on the cup away from the flames as the cup may split openon the seam. Bring the water to a boil and boil for 10 minutes addingmore water as necessary to keep the egg covered. The cup will notcatch fire as long as you make sure that there is enough water in thecup.​

 

[stumog]

Foiled Burgers Aka "Jack Special"​

1 lb beef,Ground4 Squares heavy duty foil. (16x16 inches)4 Carrots,chopped1 cn New potatoes,sliced (16oz)2 sm Green peppers,choppedonion flakes,DehydratedWorcestershire sauceSalt & pepper,To TasteSeparate the meat into 4 portions. Place each portion in the centerof a aluminum foil square. Top with equal portions of choppedcarrots, potatoes and bell peppers. Season with dehydrated onionflakes, Worcestershire sauce, salt and/or pepper to suit your taste.Seal the foil, check for leaks. Place on the coals for 10 to 15​

minutes per side.

 

[stumog]

Grilled Sausage & Sweet Mustard In Tortillas​

1 lb Hot or sweet ltalian-sausage or-Spanish choriza*1 c Hearty red wine (such as-Italian-Barolo or Spanish R10ia)9 8-inch flour or 6-inch corn-tortillasHoney mustard or Dijon-mustardPlace sausage in single layer in 9-inch skillet. Pour wine over sausage.Bring to boil. Reduce heat, cover partially and simmer until sausagesare cooked through, turning frequently, about 12 minutes. Removesausage from pan and cool slightly. Discard liquid. (Can be prepared 1day ahead. Cover tightly and refrigerate. Bring to room temperaturebefore continuing.) Prepare barbecue (medium-high heat). Cutsausages into 1/2-inch slices. Thread slices on long metal skewers,using 3 to 4 skewers. Cut tortillas into quarters and wrap in foil. Placetortillas on side of grill to heat through. Grill sausage until heatedthrough and charred on all sides, about 5 minutes. Remove sausagefrom skewers and place in serving bowl. Serve sausage with tortillasand mustard.*A fresh pork link sausage flavored with garlic and spices, and milder​

than Mexican chorizo. Spanish chorizo is available at Spanish markets.

 

[stumog]

Beer bread

• 500 g self raising flour
• 1/2 teaspoon salt
• 20-30 ml sugar
• 1 egg
• 340 ml beer

Mix all the dry ingredients together, then add the egg and beer and mix thoroughly. Bake for one hour in a castiron pan, packing warm coals around the pan and some onto the lid. Serve warm with a thick layer of butter and some biltong dust or jam.

 

[karl webster]

Looks like your cooking at the next Lincomb Stu. Yum,I'm hungry now

 

[stumog]

Aubergine parmigianino

I change the Aubergine for peppers

Serves 6

• ½ cup olive oil, plus 15 ml for frying
• 2 red onions, peeled and finely chopped
• 2 cloves of garlic peeled and finely chopped
• 2 tablespoons fresh origanum
• 1 litre passata (tomato puree)
• Salt and pepper
• 6-7 medium sized aubergines
• 400 g ricotta cheese
• 80 g grated Parmesan cheese

Heat 15 ml of olive oil and fry the onions and garlic with origanum until soft. Add the passata and cook for 30 minutes. While the sauce is cooking, cut the eggplant into one-centimetre thick slices and brush with half a cup of olive oil. Braai the eggplant slices on a grid over hot coals until golden brown, turning frequently. Once the tomato sauce is cooked, season with salt and pepper to taste.
Spoon a thin layer of the sauce into a flat-based cast-iron pot, top with a single layer of grilled eggplant, a layer of crumbled ricotta and a sprinkling of Parmesan. Repeat the layers until all ingredients are finished, ending with Parmesan.
Cover with a lid, pack hot coals around the pot and on top and cook for 35 to 40 minutes. Serve with crusty bread.

 

[stumog]

[h=1]Camping recipe: Bacon, mushroom and thyme sauce with pap[h=3]Bacon, mushroom and thyme sauce with pap[/h]Serves 4

• 15 ml oil
• 1 onion peeled and finely chopped
• 250 g mushrooms
• 250 g back bacon, chopped
• 400 g can peeled and chopped tomatoes
• 10 ml fresh thyme
• 1 litre water
• 5 ml salt
• 2 cups maize meal

Heat the oil in a cast-iron pot and gently fry the onions until soft and brown. Add the mushrooms and bacon and cook, stirring continuously. Add the tomatoes and thyme and cook the sauce for 20 to 25 minutes. Season well with salt and black pepper.
[/h]

 

[stumog]

[h=2]Lamb bunny chow recipe[/h][h=3]Ingredients (makes four)[/h]

• 45 ml oil
• 4 medium onions, peeled and finely chopped
• 2 cloves of garlic, peeled and finely chopped
• 1½ teaspoon ground fennel
• 1½ teaspoon ground cumin
• 1½ teaspoon garam masala
• 1½ teaspoon leaf masala
• 1½ teaspoon ground coriander
• 1½ teaspoon tumeric
• ½ teaspoon cinnamon
• 3-4 curry leaves
• 1 chilli, finely chopped
• 1 teaspoon salt
• 800 g stewing lamb
• 400 g can peeled and chopped tomatoes
• 4 medium-size potatoes, peeled and cubed
• 1 small can peas (optional)
• 2 whole loaves fresh white bread

[h=3]Cooking instructions[/h]Sauté the ginger, onion and garlic until soft in a glug of oil. Add all the spices and fry for three minutes, stirring continuously. Using the extra oil, brown the meat. Add the canned tomatoes and potatoes and simmer gently for 45 minutes to one hour or until the meat is tender and the potatoes are soft.
Then, add canned peas and cook for a further ­five minutes. Cut the fresh white bread loaves into halves (or quarters for smaller portions) and hollow out the centre, keeping the spare bread to one side. Fill the hollowed out bread with the hot lamb curry and serve with the extra bread.

 

[stumog]

Looks like your cooking at the next Lincomb Stu. Yum,I'm hungry now

Here is the lamb I did for my wife on here birthday

 

[karl webster]

Here is the lamb I did for my wife on here birthdayView attachment 23895

We have got to do something like this at the next meet stu.