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Chuck Wagon Mush 2 sliced potatoes
1 sliced onion
Water
2 C. corn bread, approximately
Salt and pepper Put sliced potatoes and onion in a cast iron skillet. Add water to cover. Cook until potatoes are soft, breaking the potatoes up as they cook. Add crumbled cornbread and additional water to make gruel. Add salt and lots of pepper to taste. Serve when piping hot.
This is good with eggs on a cold winter morning. |
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Donuts Surprise!
Ingredients
cake doughnuts, cut in half like a bagel
favorite fruit, sliced apples, pineapple rings, peaches, berries etc.
1/2 c sugar
3 Tbsp cinnamon
Directions
Cut cake doughnuts in half like a bagel and add the fruit of your choice- fresh sliced apples, canned or fresh rings pineapples, canned or fresh peaches etc. Add 1/2 cup sugar and 3tablespoons. of cinnamon - adjust to your taste. Replace the top half of the doughnut, wrap in foil and place in embers or over the grill for 5 - 7 minutes. Use different fruits and it will be a great breakfast surprise to see who gets what kind.
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Campfire Cinnamon Coffeecake
2 tb Butter or margarine
1 c Packaged biscuit mix
1/3 c Evaporated milk, undiluted
1 tb Prepared cinnamon-sugar
Make Coffeecake: Cut butter into tiny pieces over biscuit mix in medium bowl. Toss lightly with fork until butter is coated. Make a well in center. Pour in milk and cinnamon-sugar, stirring with fork just until mixture is moistened. Turn dough into a lightly greased and floured 8-inch shiny, heavy skillet. With floured hands, pat down evenly into the skillet. Cook, covered, over very low heat, 12 to 15 minutes, or until a cake tester or wooden pick inserted in center comes out clean. For Topping: Spread the coffeecake with 2 Ts butter or margarine. Then sprinkle 1 ts prepared cinnamon-sugar over all of it. Cut into quarters, and serve warm. |
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Egg on a Raft Bread
Butter
Salt
Pepper
Eggs Cut out a circle about 2 inches in diameter out of the center of a slice of bread. Toast bread slowly and lightly on both sides, using a forked stick. In a skillet, melt a chunk of butter. Put the toast in the skillet and wait until it sizzles. Break the egg and place it into the hole so the yoke stays put. Heat slowly and evenly. Sprinkle salt and pepper over the eggs and then cover. It will be done when the top of the egg is white. If you have no lid, turn toast over when underside of egg is cooked. |
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Baked Pancakes
Ingredients
1 pound(s) sausage
6 eggs
1 c milk
1 c self rising flour
1 tsp vanilla
1 stick margarine
Directions
Begin by browning the sausage. While sausage is browning, in bowl mix six eggs, 1 cup milk, and one cup self rising flour and 1 tsp. vanilla. Mix together well. In 13 X 9 pan melt one stick margarine and pour in cooked sausage. Pour the batter on top of the sausage. Cook at 400 degrees about 20 minutes or until golden brown. Serve with syrup or ketchup, my family has tried it with both.
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Pecan Praline French Toast
3/4 cup butter
1 cup light brown sugar, packed
1 cup pecans, coarsely chopped
8 lg eggs
1 1/2 cups milk
1 tsp pure vanilla extract
2 tsp cinnamon
1/2 loaf French bread, cut in 1" slices
In a Dutch oven, melt the butter. Stir in the brown sugar. Sprinkle with the pecans and remove from fire.
In a medium bowl, beat the eggs and stir in the milk, vanilla and cinnamon. Dip the slices of bread into the egg mixture allowing egg to soak in. Arrange the slices over the brown-sugar mixture in the oven. Pour any remaining egg mixture over the bread.
Cover and bake for 35 to 40 minutes on medium hook over low fire until the toast is golden brown. Invert onto plates and serve.
Oven Directions: Bake in 350 oven for approximately 35 minutes until toast is golden brown. Serving Size: 6 |
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Campfire Skillet Breakfast
1/2 lb. bacon
4 large potatoes, peeled and cubed
1/2 an onion, chopped, optional
6 eggs, beaten
1 cup cheddar cheese, shredded
In cast iron skillet over fire, cook bacon to desired doneness,
rendering fat from it. Remove bacon and set aside.Add potatoes
and onion to pan, cover and allow to cook for 10-12 minutes or
until done. Crumble bacon into bite size pieces and return to
pan. Add eggs and cover 2 minutes until cooked through. Top with
Cheese and cut into slices and serve.
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Camper's Omelet recipe
Makes 4 servings.
Serve with hot sauce, if desired.
Source: Camp Cooking: 100 Years by the National Museum of Forest Service History
1/2 pound bacon
2-3 medium potatoes
1 medium onion
1/2 green bell pepper
6 eggs
1 firm tomato, optional
8 ounces sharp Cheddar cheese
When fire is ready for cooking, Fry bacon until crisp in cast iron skillet. Remove bacon and fry potatoes (unpeeled and chopped) in bacon grease until tender; throw in chopped onion and chopped pepper. When onion appears cooked, reduce heat by moving pan to side of fire or turning down camp stove burner.
Whisk eggs until fluffy, then pour them into skillet; cover about 3-5 minutes, stirring occasionally to avoid scorching. Place sliced tomato, cheese (grated or chopped fine) and crumbled bacon on top. Cover again and cook 3-4 minutes, until cheese melts and tomatoes are "smiling." Remove from fire, slice in wedges and serve.
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CAMPING PANCAKES 7 cups flour
2 cups dry milk
1/2 cup baking powder
1/2 cup sugar
1 tablespoon salt Mix and store. To use: beat 1 egg, add 1 cup water, 1&1/2 cup mix, 2 tablespoons shortening, melted. |
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Orange Cup Cinnamon Rolls
4 Oranges
1 Can of biscuits
Cinnamon
Powdered Sugar
Little bit of milk
Cut 1/3 of the orange off and scrape pulp from the insides of both pieces. Take 1 biscuit and mash out. Sprinkle a little powdered sugar and cinnamon and layer with another biscuit and repeat. Usually takes 2 or 3 biscuits. Roll up the layered biscuits and put into the hollowed orange. Add about a tablespoon of powdered sugar on top and a teaspoon of milk. Replace top and wrap in tin foil. Place in coal of fire for about 30 minutes. Remove, unwrap, pull top off and out pops a delicious cinnamon roll with a hint of orange.
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Ziploc Omelets this is a super easy and everybody have it their own way recipe but very yummy and perfect for camping.
Before you start to make the omelettes you will need to set a pot of water on to boil which can be on your camp stove or over your campfire.
You need the quart size freezer ziplocs 1 for each person, then any omelette ingredients your campers prefer. list of possibilities-ham cubes, bacon bits,diced cooked chicken, onions, green peppers, broccoli, shredded cheeses,or anything that works for you. just set out the carton of eggs 2 per omelette and have each camper crack their eggs into the ziploc. You can also bring a small container of half and half and put some into each bag but it works well with just eggs too. then everyone chooses from the extras what they would like in their omelette, drops it in their ziploc, then zips it up and puts it into the pot of boing water. It takes approx. 3 minutes, but you can check the doneness with tongs just lift the bag and look. It actually will roll itself up into an omelette shape in side the bag. When done just unzip roll onto your plate or into a soft tortilla, salt and pepper to taste and enjoy!!
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Trail Mix Breakfast Wraps recipe
1/4 cup chopped almonds
1 cup plain yogurt
1/4 cup chopped dried apricots
1/4 cup banana chips
2 teaspoons honey
1 cup Shredded Wheat cereal, broken into pieces
2 tablespoons apricot preserves
2 (10- or 11-inch) flour tortillas
Heat oven to 350 degrees F.
Spread the almonds on a baking sheet. Bake until they become aromatic and appear shiny from the oils being released, about 10 minutes. Remove from the oven and let cool.
Combine the almonds, yogurt, apricots, banana chips and honey. Mix well. Fold in the Shredded Wheat.
Warm the tortillas in a large nonstick skillet over medium-high heat, about 15 seconds on each side. Tortillas also can be microwaved on HIGH for 10 or 15 seconds, or wrapped in aluminum foil and heated in the oven at 350 degrees F for 3 to 5 minutes.
Divide the apricot preserves among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge.
Divide the cereal mixture and spread in a 2 x 5-inch rectangle on the bottom half of each tortilla.
Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.
Serve immediately.
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Toad in a Hole (Great for campers!)
With a round cookie cutter make a hole in 1 slice of bread.
Butter both sides of the bread.
In frying pan, melt 1 TBSP. butter.
Place bread in frying pan.
Break into a saucer 1 egg.
Gently slip the egg into the hole. Cook until firm, then turn with a spatula. Eat while hot.
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Ingredients: oranges instant muffin mix tin foil Directions: Cut an orange in half and take out the insides. Put prepared muffin mix in one half of the orange. Put the other half back on the orange and wrap foil around the whole thing. Put in hot coals or off the side or on a rack to bake the muffin inside of the orange shell. This is wonderful and gives the muffin a zesty taste. |
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Ingredients: large strips of foil 1 dozen large cinnamon sugar doughnuts 1 jar applesauce Slice the doughnuts in half like a sandwich and pour about 1/2 cup applesauce on one half of the doughnut and then place the other half on top. Wrap up completely in the foil and then heat in the coals for 10-15 minutes. (Campfire should be burned down to just hot coals.) Open the foil packet and enjoy! |
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