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Ham & Spanish Rice Dinner 2 cups diced cooked ham or 1 can Spam, diced 1 onion, chopped 1 green bell pepper diced 1 package Lipton Spanish Rice Mix 1 can diced tomatoes, drained, save liquid 1 can tomato sauce Salt, pepper and onion powder to taste Vegetable oil Saute onion, bell pepper and ham (or Spam) in a small amount of oil in a heavy skillet. Add Spanish Rice Mix. Use liquid from canned tomatoes instead of water. Add tomato sauce and seasonings to mixture. Cook until liquid is absorbed and rice is done. Makes 4 hefty servings. Note: Spam is included in this recipe simply because it carries more easily and does not require refrigeration. This is a one dish meal and you can add a can of peas toward the end of cooking time. All is cooked in one pot so there is easy cleanup. |
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Pork Chop Pockets Ingredients:
pork chops (for how ever many there are)
cream of mushroom soup (condensed) either golden or regular
minute rice (uncooked)
small amount of water Pull aluminum foil to over fit the pork chop because you will be
adding. Place one pork chop on the foil...place at least two table spoons of
rice on top and then the same amount of soup on top of that. drizzle
with some water. At this point you can also add any seasoning you like.
Fold the foil into a package. Usually, the packs will let you
know they are done when steam tries to escape. (normal cooking time is about 30 minutes) |
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Campfire Sausage and Beans
(serves 4) 1 medium sized onion, thinly sliced
1 medium sized green pepper, cut into 1/2 inch squares
1 or 2 tablespoons vegetable oil
1 15 oz. can baked pork and beans
1 15 oz. can butter beans, drained
1 small can sliced mushrooms, drained
5 oz. ready-to-eat smoked sausage
1/2 cup catsup
1/4 cup mustard
2/3 cup maple syrup
1 teaspoon oregano
5 whole cloves
2 small bay leaves
Heat the oil in a large saucepan over a low fire and gently sauté
the onion slices and pepper squares until the onion is slightly transparent, about 3 or 4 minutes. Add baked beans, butter beans and sliced mushrooms and stir well. Cut the sausage into bite sized pieces and add to the beans, together with the catsup, mustard, maple syrup, oregano, cloves and bay leaves. Cook the beans, stirring occasionally, until all the ingredients are piping hot. Serve immediately.
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CAMPER'S SKILLET 4 large potatoes (diced or sliced)
6 large eggs (or egg beaters equiv)
6-8 sausage links
1 medium sized onion (chopped)
1 green pepper (chopped) Lawry's season salt
Skillet fry sausages, cubed potatoes, chopped onions & green peppers. Season salt to taste.
Break eggs or pour egg beaters over skillet contents. Mix and cook until eggs are done. |
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Ham and Sweet Potato Foil Pack Ingredients - cubed ham
- canned sweet potatoes
- canned chuck pineapple
- two tablespoons of butter
- one tablespoon brown sugar
- heavy duty aluminum foil
- charcoal fire
- optional: grate for fire
Place on a large piece of aluminum foil the ham cubes, sweet potatoes(in large cubes), and chunk pineapple. Put two tablespoons of butter on top and sprinkle with brown sugar. Gather two opposite sides and fold down like a lunch bag. Fold in the other two sides trying to leave some air in the pack. Cook on grate over coal fire, turning in 10 minutes, finished in 20 minutes. Makes one pack per person. |
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BBQ Ribs
Makes 4
Ingredients
1/2 c brown sugar
1/2 c apple butter
1/4 c bourbon
1/4 c cider vinegar
1/4 c apple cider
2 Tbsp Dijon mustard
Directions
Rub:
1-2 teaspoons of salt (Kosher is better)
½ cup apple butter (apple sauce can be substituted but not as good)
1 tablespoon of brown sugar
2 tsp dry mustard
2 tsp thyme
1 tsp ground ginger
½ tsp cinnamon
½ tsp cayenne pepper
1 Sliced onion
2 tablespoons ginger
1 tsp cinnamon
1 ½ cups apple cider
Always remove membrane from the back of the ribs. Mix rub ingredients together and rub all over both sides of ribs. Let rub do its magic for 4 hours or more in the refrigerator. Put onion, ginger, cinnamon & apple cider in large roasting pan and mix until evenly distributed place ribs in roasting pan. Cover with foil and cook over medium heat for 2 hours. While ribs are cooking in roasting pan, mix BBQ sauce, grill ribs over indirect medium heat for an additional hour brushing BBQ sauce on lightly every 15 minutes. Use smoking chips at this point if you like (sweeter chips are better).When ribs are done, cover with plastic wrap for ½ hour before serving. While ribs are cooling in a covered pan, take remaining BBQ sauce and a ½ cup of the roasting sauce and bring to a boil and let simmer until fairly thick. When done, serve on the side. Use a charcoal grill with a lid or over a fire. These are simply the best sweet ribs you ever tasted.
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Polish Pockets 5 Potatoes, peeled and sliced 1/2 Head of Cabbage, shredded 1 Onion, peeled and sliced 10 Baby Carrots, sliced 1/2 Cup Margarine 1 Lb. Polish Sausage, sliced in small pieces Salt Pepper Put all ingredients in aluminum foil, add 1/4 cup water to each pkg. Fold the foil to seal the edges and top. Cook on grill on low for approx. half an hour. EASY CLEANUP |
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Campfire Hash 1 Tbsp. Cooking Oil 1 Large Onion, chopped 2 Garlic Cloves, minced 4 Large Potatoes, peeled and cubed 1 Lb. Smoked Sausage, cubed 1 4 oz. Can Chopped Green Chile 1 Can Whole Kernel Corn, drained In a Dutch Oven, heat oil. Saute onion and garlic until tender.
Add potatoes. Cook uncovered, over medium heat for 20 minutes, stirring occasionally. Add sausage, cook and stir until potatoes are tender and well browned, about 10 minutes more. Stir in chilies and corn; cook until heated through. |
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Baby Back Ribs
1 cup seasoned rice vinegar
1 cup orange juice
1/2 cup maple syrup
1/2 cup water
2 T. finely chopped ginger
2 T. finely chopped cilantro
4 cloves garlic, chopped
2 t. olive oil
Salt and pepper
1 t. crushed red pepper
3-5 lbs pork loin back ribs
1 T. cornstarch
Combine vinegar, orange juice, maple syrup, water, ginger, cilantro, garlic
olive oil, 1 t. black pepper, and red pepper in a medium bowl. Reserve 1 cup of marinade. Place ribs in a shallow glass dish or large plastic bag. Pour remaining marinade over ribs, cover or close. Marinate in refrigerator or cooler for 4-24 hours.
To make glaze: Place reserved cup of marinade in a small saucepan; whisk in cornstarch. Bring to a boil, stirring constantly; set aside.
Remove ribs from marinade and discard marinade. Grill ribs on a covered grill over medium coals about 8-12 minutes, turning and rearranging frequently. Brush ribs with glaze the last few minutes of cooking. Remove
from grill and baste again with glaze (4-6 servings). |
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Spam Recipe | One can of SPAM (in small cubes)
One small can of tomato sauce
One can of whole kernel (drained)
a pinch of black pepper
Put all together in a small saucepan, heat until boiling
let it stand for a minute and serve with crackers. Good
source of fiber, vitamin C and protein!
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| |  | - Pork Chops
- Onion
- Red Peppers
- Green Peppers
- Can of Mushroom Soup
Directions:
Put chops in skillet. Add soup and vegetables, cook maybe 30 minutes. Soon you have chops to drop for and it smells good too! | | | |
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Backwards Meal INGREDIENTS: - 1 or 2 sausages
- 1 stalk of broccoli
- 1 stalk of cauliflower
- 1 carrot
- aluminum foil
PREPARATION: Place all ingredients onto a piece of foil and wrap it up tightly. Leave two handles on the ends to pick it up with. Place in coals of fire and leave for 5-10 minutes until everything is cooked. Servings: individual
Preparation time: 15 minutes |
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Apricot-Ginger Pork Tenderloin
½ tsp. Dried Oregano
½ tsp. Salt
½ tsp. Dried Thyme
¼ tsp. Freshly-Ground Black Pepper
¼ tsp. Ground Red Pepper
2 Well-Trimmed Pork Tenderloins; (3/4 to 1 lb ea) SAUCE
½ Cup Apricot Preserves
1 Tbsp. Finely-Chopped Crystallized Ginger
1 Tbsp. Sherry Vinegar
¼ tsp. Dried Thyme In a small bowl, combine oregano, salt, thyme, black pepper, and red pepper. Rub mixture on all sides of pork tenderloins, pressing it into meat surface. Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for medium (160 degrees) and centers are still slightly pink, turning occasionally throughout grilling time to brown them evenly. Meanwhile, make Sauce: In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm. Remove tenderloins from grill. Carve into slices and serve with sauce. This recipe yields 4 servings. |
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Flasch in the Pan
(great for your first night at camp)Ingredients: 1 kielbasa, cut into 1/4" rounds 1 large onion, diced 2 boiled potatoes, cut into small pieces Pam spray olive oil soy sauce Directions: Spray pan with Pam. Sautee onions and potatoes in olive oil until onions are clear and potatoes brown. Add kielbasa and soy sauce.
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Kielbasa Cooked in Beer
Kielbasa, as many as you want
1 to 2 cans of beer, your preference
onions, white or regular
green peppers
salt and pepper
Cut up Kielbasa into 4 inch long pieces and place in a deep skillet. Cut up onions and place those in skillet. Cut up 2 green peppers, add to skillet. Pour a little bit of beer about 2 to 3 minutes apart from turning Kielbasa in skillet. This makes the Kielbasa juicy. Cut open a little bit of Kielbasa to make sure it is cooked thoroughly. This will let you know it is done.
Servings: 2 - 6 |
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