Citrus Trout

3-4 lb lake trout

1 orange

1 lemon

1 lime

salt & pepper

butter & oil

How to Prepare:

Gut fish and remove head. Thinly slice the lemon, orange and lime. Lightly rub the cavity of the fish with salt. Place fruit slices in cavity with a couple of dabs of butter. Lightly oil the outside of the fish and wrap in tin foil making sure of a good seal. Cook on each side for about 10 mins. Fish will flake off the bones.

Camping Cassarole

2 cartons Egg Substitute (approx. 10 oz. each).

1 can evaporated milk (low fat or fat free).

Low fat sausage (such as Jimmy Dean’s 50% less fat). You can also use a little bacon or both.

6-7 slices bread (any kind).

1 – 1 1/2 cup Low fat shredded cheddar cheese.

1-2 tsp. dry mustard.

Any vegetables like onions or mushrooms (sauteed
with sausage).

salt and pepper to taste.

dash or two of cayenne pepper.

How to Prepare:

Spray a 9×13 pan with Pam or brush with melted butter (for camping I use the Glad Oven Ware pans that are disposable). Tear bread up into small pieces and put in bottom of pan. Cook sausage, breaking it up while cooking it and put on top of bread in bottom of pan. In a bowl, mix eggs with milk and spices and cheese. Pour over bread and sausage. Cover and leave in refrigerator or ice chest for 24 hours.

This can be cooked in a camper oven, on a camping stove, or on a barbeque (Careful if using plastic oven ware, it can melt). If cooked in an oven, cook on 350 degree for 40-50 minutes. If cooked on barbeque or camp stove, just keep checking and cook until eggs appear done all the way through, especially in the middle of casserole.

This recipe is great tasting and can be made at home before you go camping.

BBQ Pork Ribs

1 pkg boneless pork tenderloin for bbq

it usually comes sliced,if not cut the loin into pieces that resemble ribs.

1 bottle terriaki sauce or your favorite marinade or bbq sauce.

1 clove chopped garlic+1 tsp chopped ginger(if desired)

1 heavy duty ziplock bag or container to marinade in.

How to Prepare:

Marinade the meat for as long as you can in fridge or cooler(if in the cooler make sure you seal the container well. If it leaks its real messy)I find 24hrs is perfect. Cook on med/low bbq; turning meat as it cooks to desired doneness. This can also be prepared in the oven. Just line a baking pan with foil,bake at 425 for about 20-25 mins or until meat is 160F with meat thermometer.

Fish Stew

1 lg pot of raw potatoes,cut in 1/4’s

1 handful of peppercorns

sprinkle salt

Fish, cut in chunks

1 lg tin of carnation milk

How to Prepare:

Boil potatoes 10 min.with the peppercorns & salt. Place fish pieces on top of potatoes.Cover & simmer 15 min. till done. Add the carnation, heat gently. DON’T BOIL! Serve with rye bread.

Campfire Chicken

Split chicken breast

Red potatoes (cut in half)

Carrots (cut in half)

Onion (cut in half)

Plum tomato (cut in half)

Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings . Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great – it’s a I full meal but no pots or dishes to wash. Great for camping.

Grilled Salmon

1 1/2 lbs. salmon

1/2 soy sauce

1/2 cup olive oil

4 cloves chopped garlic

Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you’re in for a tastebud treat. Use the same ingredients and marinate some of your favorite veggies and cook them over the fire for a wonderful side to go with the salmon.

Kettle Dogs

Best when cooked in a kettle suspended on a tripod over a campfire…

8-10 Hot Dogs

1-12oz can Chili Beans

1 pkg Chili Seasonings

1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can find is best)

Water

Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can’t stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 – 2 hours.

Kettle Ham & Potatoes

Best when cooked over an open fire in a kettle hanging on a tripod

1lb Picnic Ham (chunked) – (turkey ham is ok, but not as good)

6 Potatoes (4 chunked – 2 mashed)

1 Onion (chunked)

2 Stalks Celery (chunked)

Milk

Water

Salt

Pepper

Garlic Powder

You have 4 choices to start with……

1) Substitute canned whole potatoes for fresh

2) Pre-boil the potatoes at home before going camping

3) Use a regular campstove to boil the potatoes

4) Have a hot enough fire going to boil the potatoes in the kettle (this is the one I usually do, but I’m really into the outdoor cooking thing….)

Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.

* Chunked means that the veggies don’t have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.

Hunter’s Stew

(Also called Soldiers’ Stew, Camp Stew)

7 Lbs.Extra lean ground beef (Or any of the following may be tried)

Diced boneless pork chops

Ground pork breakfast sausage

Diced cooked ham

Diced lamb

Diced cooked boneless chicken breasts

Diced cooked turkey breast

4 large diced potatoes

4 cans tomato puree

5 cans tomato sauce

1 can whole kernel corn, drained

1 can green beans, drained

1 can peas, drained

1 can diced carrots, drained

1 can lima beans, drained

3 large onions, diced

3 cloves garlic, finely diced

3 Tbsp vegetable oil

3 Tbsp worcestershire sauce

3 Tbsp chili powder

Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.

Fresh Fried Trout

2 lb Fresh Trout (without heads, tails, and fins)

2 c Milk

1/4 c Flour

1/2 c Butter

2 tbsp Lemon Juice

2 tbsp Chopped Parsley

Lemon Wedges

Salt

Black Pepper

Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily when done – approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side.

* This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!

Campfire Tuna Surprise

1 can Tuna (drained)

1 can Cream Of Mushroom Soup

1 can Chow Mein Noodles (5oz size)

1 can Cashews (small can)

1/2 cup Green Onions (chopped)

1/2 cup Celery (chopped)

2/3 cup Milk

Put everything in a heavy saucepan and place on hot coals. Stirring often, cook until the onions are soft. Serve with some type of bread on the side. Could a casserole get any easier? Try making this at home as well

Tater Taco Time

1 lb Ground Beef

1/4 cup White Onion (chopped)

1/4 cup Green Pepper (chopped)

3 cans Sliced Potatoes (drained)

2 cups Tomato Juice

3/4 cup Water

1 pouch Taco Seasoning Mix

1 cup Sour Cream

1 tbsp Fresh Parsley (minced)

1/2 tsp Salt

Place a large heavy skillet over hot coals and cook beef, onion, and green pepper until done. Drain off excess fat. mix in the water, taco pouch, and salt. Raise skillet a little to allow the beef mixture to simmer for 3 mins. Add potatoes and tomato juice and mix well. Cover the skillet and simmer for another 15 mins. Remove from heat. Combine the sour cream and parsley. Spread the sour cream mixture over the top. Cover and let stand for 5 mins. Serves approx. 6 adults.

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