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Recipes for Camp Cooking

Boot Camp Bento 19

Our family loves camping, and I mean in the traditional way with tents, sleeping bags, and sans electricity. No sissy RV trailers for us! This is a real shocker for anyone who knows me because I’ve always joked that my idea of roughing it is the Holiday Inn with no TV. (Although I will confess that I have a butane-heated curling iron.)

Last year my husband and son invited me to go with them on their annual Halloween Cub Scout campout (they needed a cook) and I decided to take them up on it. Everyone – and I mean everyone – couldn’t wait to see how I did roughing it in the great outdoors. Well, I had a blast and the guys said they had a lot of fun with me there; thus, a new wilderness mom was born.

Naturally I embraced my new passion with enthusiasm and collected a few camping recipes that I wanted to share with like-minded folks like you.

PITA BREAD PIZZA

6 pita rounds

1 (14 oz.) jar prepared pizza sauce

1 (8 oz.) package shredded mozzarella cheese

Plus any other pizza toppings of choice

Toast each side of the pita bread over a hot grill to desired doneness. Spoon pizza sauce over each pita round, sprinkle on cheese, and add any other toppings you desire. Grill until cheese melts.

CAMPFIRE STEW

1 pound hamburger

1 medium onion, chopped

2 cans mixed vegetables (undrained)

1 bottle ketchup

In a Dutch oven over a fire or stove, brown hamburger with chopped onions; drain off drippings. Return to fire or stove and add the canned vegetables w/liquid and bottle of ketchup. Fill up empty ketchup bottle halfway with water and add that to the hamburger mixture. Simmer 30-60 minutes. Add more water if necessary.

Note: Can add additional ketchup, if desired, or Worcestershire or steak sauce for a little extra “zip.”

CAST IRON GERMAN POTATO SALAD

4 slices bacon

1 medium red onion, diced

1 pound red potatoes, precooked and cut in half

3 tbsp. white vinegar

Salt and pepper, to taste

Fry the slices of bacon in a cast iron skillet. When done, remove bacon with a slotted spoon and add onion to bacon drippings, cooking and stirring until onion is clear. Add potatoes and sear for 1 minute, cut side down, until brown and crisp. Remove from heat and pour the contents into a large mixing bowl, setting the skillet aside. Crumble the bacon and add to potatoes, along with the vinegar, salt and pepper, mixing thoroughly. Can serve hot or cold.

FOIL POCKET DINNER

My friend, Loretta (also a Cub Scout mom) told me about this type of campfire/grill foil cooking which I thought was really cool.

Ground beef patties OR pieces of chicken

Potatoes, sliced

Carrots, sliced

Worcestershire Sauce

Foil Bag

Take a ground beef patty or piece of chicken and put it into a foil bag. Add sliced potatoes and carrots, and sprinkle on some Worcestershire Sauce. Close bag tightly and cook on coals or grill until tender. Serve with green salad and/or fresh fruit.

ZIPLOCK OMELETS

One serving:

2 eggs

1 ziploc bag

Extra ingredients: cheese, mushrooms, ham, onion, green peppers, tomatoes, etc.

First, have everyone write their name on a quart-size ziploc freezer bag. Crack 2 eggs into a bag (not more than 2) and shake to combine them. Add whatever extra ingredients each individual wants in their omelet and mix contents together well. Be sure to squeeze extra air out of the Ziploc bag. Place the bags into rolling, boiling water for exactly 13 minutes. You can cook 6-8 omelets in a large pot. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed! Also makes a great conversation piece.

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