Campfire Cooking

Crock Pot Camp Stew

1 lb. ground beef

1 medium onion chopped

2 large peeled and diced potatoes

1 pkg. frozen, speckled butter beans, thawed

1-14 oz. can cream style corn

1-8 oz. can whole kernel corn, drained

1-10 oz. can Castleberry's barbecued pork

1-10 oz. can white chicken in water, drained

2-14.5 oz. can stewed tomatoes

1 cup ketchup

1 cup water

2-4 tbsp. lemon juice

1 tbsp. Worcestershire sauce

1 tbsp. hot sauce

1 tsp. each of salt and pepper

In a large skillet, brown ground beef and onion, over medium high heat. Stir meat as it browns with a long-handled cooking fork to break it up, then drain well. Set aside.

Layer potatoes, butter beans, beef, and remaining ingredients in a 6-quart crock pot. Cook covered on low for eight hours, checking to make sure the potatoes are tender.

-- courtesy of Shelia Tucker

Camping Foil Packets

1 lb. beef, chicken or pork

2 tsp. grill seasoning blend (Mrs. Dash has good ones)

½ cup beef marinade

½ cup dressing of choice (ranch, Italian, or flavored vinaigrette)

1 medium onion

1 medium bell pepper

3-4 medium red or russet potatoes

gallon baggie

heavy duty foil

nonstick cooking spray

Build your campfire creating a 2-inch coal bed to cook on, or fire up a barbecue grill.

In the baggie add sliced beef, pork or poultry and sprinkle with 1½ tsp. seasoning blend. Add marinade and salad dressing.

Let the meat marinate in your cooler 20-60 minutes.

Meanwhile cut veggies into 1-inch uniform pieces.

Tear four small (12x18) foil pieces or one large (24x18) larger piece spray dull side with nonstick spray, put meat and veggies onto foil. Fold foil leaving room for steam.

Place onto coals or in grill cook small packets 20 minutes and larger 30 minutes turning halfway through.

-- courtesy of Dawn Whitted

Ginger's

Camping Supper

½ lb. hamburger per person, (preferably 80/20 ground chuck)

1 potato, per packet

1 carrot, per packet

1 slice of onion, per packet

1 tbsp. butter, per packet

salt, pepper and garlic powder

heavy-duty aluminum foil

Preheat oven to 350 degrees.

Season ground chuck with salt, pepper and garlic, to taste. Mix and form patties. Lay each patty on an individual sheet of foil.

Slice or chunk a potato and set on top of the burger. Season as desired.

Slice thickly a carrot (or use baby carrots) and set on top of potatoes.

Top with onion.

Finally, top each with a tablespoon of butter and fold foil to seal and create a pouch.

Place in the oven and cook until vegetables are tender and meat juices run clear. Cooking in hot coals takes about 20 minutes.

Serve one to each person, a salad makes a nice addition for dinner.

-- courtesy of Ginger Nix

Camping

Chicken Burritos

4 chicken breasts, boneless and skinless

1 yellow or white onion

1-2 red bell pepper

1 clove garlic

cumin

2 oz. tequila

3 tbsp. canola oil

flour tortillas

Slice onion and bell pepper in half. Smash garlic clove. Add chicken, peppers, onion, garlic, cumin into a sturdy Ziplock bag. Add tequila and oil. Mix around to marinate.

Store up to 3-4 days in the cooler or refrigerator.

Place chicken and veggies on the grill in a foil pack and add your tortillas to warm on the grill just before serving. Slice chicken and vegetables and serve in warm tortillas with your favorite fillings, like sliced avocados and sour cream.

-- courtesy of Sandra Means

Camping

Easy Breakfast

1 potato per person plus one for the pot, cut into ¼-inch cubes

1 lb. bacon, cut in 1-inch pieces

1 onion, chopped

salt and pepper to taste

2 eggs per person

ketchup or Tabasco, if desired

12-inch Dutch oven

Fry bacon in Dutch oven. Add onion and saute.

Add diced potatoes and fry in oven until brown and tender. Season to taste.

Crack eggs over top of mixture. Remove from heat. Cover Dutch oven with lid, then cover the lid with hot coals. Bake 5-7 minutes until eggs are cooked to your liking.

-- courtesy of Fran Weatherly