CHICKEN PIE

Ingredients

  • 2 Pillsbury pie crusts
  • 2 chicken breasts, boiled
  • 1 can peas and carrots or mixed vegetables (drained)
  • 1 can cream of chicken soup
  • 1/4 c milk

Preparation

Bake at 400 degrees for 30 to 35 minutes or until crust is browned. Makes 1 9″ pie.

 

CHICKEN SALSA STIRFRY

Ingredients

  • 1 pound(s) skinless chicken breast tenders
  • 2 Tbsp olive oil
  • 1 c thick and chunky mild salsa
  • 1 frozen stir fry vegetables (12-16 oz. package)
  • 1/2 tsp garlic powder (optional)
  • 1/2 c mozarella cheese

Preparation

Mix vegetables, olive oil, and salsa in a bowl. Place in a piece of heavy duty foil (18 inches in length), sprayed with non-stick cooking spray. Place chicken tenders, singly, on top of vegetable mix and sprinkle with garlic powder. Seal foil to form a long rectangular shape. Place over an open fire and cook approximately 20-30 minutes depending on how hot your fire is. Check every 10 minutes or so. When chicken juices run clear, sprinkle cheese over the chicken and loosely seal foil until cheese is melted. Feeds 4. You could also serve this with rice.

 

CHUCK WAGON

Ingredients

  • 1 pound(s) ground beef (extra lean)
  • 1 can whole kernel corn
  • 1 can diced tomatoes
  • 1 c macaroni wagon wheels (or elbow macaroni)
  • salt and pepper

Preparation

Put macaroni in one quart of cold water and bring to a boil. Remove from heat. Brown ground beef, then drain any pools of grease. Drain macaroni, then add the browned beef to it. Drain water from can of whole kernel corn and in with the macaroni and beef. Dump the whole can of tomatoes (with the liquid) into the mixture and bring to a boil. Remove from heat. Serve and season to taste.

 

COFFEE CAN CHICKEN

Ingredients

  • 1 whole chicken (no more than 3 1/2 lbs)
  • butter
  • salt
  • pepper
  • heavy duty aluminum foil

Preparation

Punch or drill holes in gallon size tin can 1 inch up from the bottom and spaced 1 inch apart around the can. Place 18 briquettes (no more no less) in the bottom of the can and light. (The can gets hot enough to burn the grass below it so be very careful where you place the can.) Rub chicken with butter and season as you like. Wrap chicken with heavy aluminum foil twice. (First in the side to side direction and then from bottom to top. Make sure foil closing point is on the top of the chicken.) Once charcoal has turned white, place the chicken into the can with the legs facing the top of the can. It’s perfectly fine if the chicken sticks out of the can. Leave the can and chicken sit for 3 hours. When 3 hours has past you can remove the chicken from the can and when you open the foil the chicken will be fall off the bone tender, juicy and delicious.

CORNISH GAME HEN

Ingredients

  • cornish game hens
  • bacon

Preparation

Wrap the hen in your favorite bacon and wrap in foil. Cook over fire and place in hot but indirect heat for about 25-35 minutes or longer-depending on how hot the flames are. The hen will have a nice smoky flavor from the bacon and remain very moist. Goes with anything.

 

COWBOY STEW

Ingredients

  • 1 15 oz. can chili with beans
  • 1 pound(s) lean ground beef
  • 1 14 oz. can barbecue baked beans
  • 1 onion, chopped
  • 1/4 c shredded cheese

Preparation

Brown the beef and onion and drain the grease. Pour the chili and beans and simmer for 30 minutes. Top with cheese and enjoy!

I brown the beef and onion ahead of time. Freeze. Then pack it in the cooler.

 

CRAZY CHICKEN

Ingredients

  • 2 pound(s) boneless, skinless chicken breasts
  • 1 large Kraft French Salad Dressing
  • 1 package Lipton Onion Soup Mix
  • 1 can crushed cranberries

Preparation

Put the chicken breasts on the BBQ and mix the ingredients together in a large bowl. Continuously brush the sauce all over the chicken breasts, (remember to be generous with the sauce). When the chicken is grilled and fully cooked, serve with rice and corn cobs. This meal will taste unforgettable and everyone will be a happy camper.

 

EASY TACO SOUP

Ingredients

  • 2 cans stewed tomatoes
  • 1/2 pound(s) ground beef`
  • 1 can Rotel tomatoes
  • 1 onion
  • 2 cans jalepeno pinto beans
  • 1 package taco seasoning mix
  • 2 cans corn
  • 1 package ranch dressing mix

Preparation

Chop up the onion. Brown beef with onion; drain. Add remaining ingredients, including all the liquid. Bring to a boil and simmer for 30 minutes.

 

PEANUT BUTTER AND JELLY MOUNTAIN PIES

INGREDIENTS

  • peanut butter
  • butter
  • bread
  • jelly

PREPARATION

Pre-heat mountain pie irons. Apply butter to outside of the bread. Apply peanut butter and jelly to center of bread leaving the outside edges clear. Place first piece of bread on pie iron. Apply second piece of bread. Close iron and cook until the outsides of the bread are golden brown. Be careful will be hot!