Bean and Ham Soup
- 1 pound dried navy beans
- 2 small onions
- 8 cups water
- 4 cups cubed fully cooked lean ham (1-1/2 pounds)
- 2 smoked ham hocks
- 2 cups chopped celery
- 1 cup chopped carrots
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes.
- Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
- Chop one onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat.
- Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks. Yield: 12 servings (3 quarts).
Beef in the Wild
- 2 pound(s) ground beef
- 4 6 oz. cans Dawn Fresh Mushroom Steak Sauce
- 2 7 oz. cans pieces and stems mushrooms (drained)
- toasted bread
Cook ground beef over fire in skillet until no longer pink. Add the mushrooms and gravy and combine. Serve over toast. Easy, hearty, inexpensive, and delicious.
CAMP STOVE GOULASH
- 1 pound(s) ground meat (turkey, beef or chicken)
- 1 sweet onion
- 1 green or red pepper
- 1 16 ounce can diced tomatoes (Mexican flavor)
- 1 16 ounce can garbanzo beans
- 1 can corn
- ketchup (optional)
Brown the beef, onions and pepper in large skillet or pan. Chop up the onion and green or red pepper. Add the tomatoes, garbanzo beans (drained), corn and a squirt of ketchup (if desired) and serve over rice (Our favorite is the boil in the bag kind).
- 4 large potatoes, diced or sliced
- 6 large eggs or egg beaters
- 6 – 8 sausage links
- 1 medium sized onion, chopped
- 1 green pepper,chopped
- seasoning salt
Fry sausages, cubed potatoes, chopped onions & green peppers. Season salt to taste. Break eggs or pour egg beaters over skillet contents. Mix until eggs are done.
CAMPFIRE CHICKEN AND VEGETABLES
- 2 boneless, skinless chicken breasts
- 1 bag baby carrots
- 1 cream of chicken soup
You will need heavy duty aluminum foil. Get your coals really hot and fire red. While they are heating, prepare your chicken. Tear off foil big enough to hold chicken and large vegetables. Place chicken breasts on foil and add 1/2 the can of soup. Cube the potatoes and onions. Place cut up potatoes, onion and your carrots on top of the chicken. Fold foil tightly, be sure to seal so the soup doesn’t leak out. Place on fire grate or directly on hot coals. Cook for approximately 30 minutes, turning at least once.
- 1 can hot chili red beans
- 1 can chili seasoned chopped tomatoes
- 1 can tomato sauce
- 1 small can tomato paste
- 1 can tomato juice
- 2 pound(s) hamburger
- 1 onion
- 1 small carrot
- 1 small potato
- chili powder
- tabasco sauce
Shred the carrot and the potato. Add chili powder and Tabasco sauce to taste. Brown hamburger, then add the rest of the ingredients. Cook over fire embers for at least 4 to 6 hours with a light boil. Serve and Enjoy!
- 1 pound(s) lean hamburger
- 6 potatoes
- 3-4 carrots
- 1 medium to large onion
- 4 slice(s) bacon
Make hamburger into 4 patties. Slice the potatoes, carrots, and onion. Place 1 hamburger pattie, 1/4 of the potatoes, carrots, and onions on a piece of aluminum foil, large enough to wrap around all ingredients. Add 1slice of bacon, halved. Season with your preferred seasonings. Wrap all ingredients in the foil, and seal well. I then wrap it again. Place in a bed of coals for approximately 15 minutes, turn and cook for another 15 minutes. Cooking time varies, so just keep checking. Variations can include mushrooms, peas, or anything else desired.
Chicken in a Bag
Makes 3-4 servings
- 1 pound(s) chicken breast
- 2 c rice
- 1/2 pound(s) frozen peas
- 1/2 pound(s) shredded cheddar cheese
You will need one small roll of aluminum foil (heavy gauge is better) and 4 sticks (about 1/2-1 inch in diameter). At home, cut chicken breast into cubes and fully cook in a skillet. Season with lemon pepper if you like. Cook rice, remove from pot and let cool. In a large container, combine chicken, rice, frozen peas, and shredded cheddar cheese. Cover and refrigerate. At dinner time, scoop each serving onto the middle of a 2 ft. long piece of aluminum foil. (four servings = four pieces of aluminum foil). Wrap the mixture into the foil by folding the foil longwise (so that it stays about 2 ft. long). Wrap the tail ends of the aluminum around a heavy stick and warm each wrapped mixture over a campfire until the cheese melts. The foil cools rapidly and can be unwrapped easily from around the sticks and from around the mixture. You could also add cashews, canned mushrooms, and/or soy sauce depending on the tastes of the group.
DUTCH OVEN CHICKEN
- 4-6 boneless chicken breasts
- 4-6 large pieces of country ham
- 2 cans of mushroom soup
Start a fire. Place chicken in the Dutch oven. Place the country ham slices on top of the chicken. Pour the mushroom soup over chicken and ham. Put the lid on. Place oven in the fire and put some hot briquettes on the lid of the dutch oven. This takes about 1 hour to cook.
HAM & SWEET POTATO FOIL PACKETS
Apples provide moisture for this recipe and make a good substitute for butter. They can also be eaten for dessert afterward.
- cubed ham
- cubed sweet potatoes
- 1/2 apple, cubed
Place all ingredients in a foil, seal tightly Cook on hot coals for approx. 1/2 hour turning every 15 min.
Ellie’s campfire chicken parmesan
This is my 11 year old’s recipe, made in a foil packet.
- 6 chicken nuggets (thawed)
- 1/8 c shredded lowfat mozzarella cheese
- 1/4 c spaghetti sauce
- parmesan cheese
- oregano or Italian seasoning
On a square piece of foil, place the thawed chicken nuggets. Pour the spaghetti sauce on top of the nuggets. Spread cheese on top of nuggets and sprinkle with parmesan and season to taste. Cook over campfire until cheese is melted and nuggets heated through (about 10-15 minutes). Open and enjoy!
- 1 pound(s) ground venison or beef
- 1 large onion (chopped)
- 1 large can Campbell’s Pork and Beans
- 1 small can Campbell’s Pork and Beans
- 1 Tbsp molasses
- 2 Tbsp butter
In a cast iron skillet, melt butter, add onions, cook until they start to turn clear. Brown meat, open cans of beans and drain the small can only. Add to browned mixture and simmer for about 20 minutes until beans are hot. Serve over mashed potatoes.
1 turkey cutlet
1 cup of prepared stuffing
½ cup of turkey gravy
½ cup of green beans
¼ dried cranberries
salt, pepper, thyme, marjoram
Place turkey cutlet on sheet of foil. Put the stuffing on top and the green beans around the cutlet. Pour gravy over everything and sprinkle with the dried cranberries and seasonings. Wrap in a tent pack and place on hot coals for 20 minutes.