49 Pages of topics and nothing about Camp Cooking.. Let's hear about your favorite Camp Fire Recipes.
One of my favorites is in a dutch oven so it is helpful to have some skills with one.
Ingredients:
Butter. 1 box of yellow cake mix, 2 large cans of peaches in heavy syrup ( lite does not seem to work as well ) a cup of milk.. May not need the whole cup. Add it gradually stirring making sure the batter doesn't get too thin.
Mix cake mix, milk and the syrup from the canned peaches together until smooth. Layer peaches on the bottom of the Dutch Oven, pour cake batter over the top. Drop at least 6 Tbsp of butter over the top. Place lid on oven and rake some coals out of the fire and place the oven on them then put some coals on the lid. Ideally the oven should reach around 325 to 350 degrees. Check inside often to make sure it is not scorching. It is ready when you poke it with a knife or small stick and it comes out clean.
Caution: it does make a mess in the oven but I think it is sooo worth it.
I see your point and like it, why not start yourself a group about this topic. and good luck. I have been camping more times than most not to brag but a fact, at 81 Years old I have camped in every condition there is from just me as a kid and using the trees for shelter then a tent a pickup on to a camper, My boat a travel trailer a Tee Pee, and so many other ways I was raised in the back hills with no power or water in the house so I started out knowing how to rough it, BUT, knowing where you are going and preparing for it is the main thing, food and the storage of it play a major part of the journey, Plan ahead, and be safe
I like foil meals. Wrap up some raw meat and veggies and seasoning in a pouch and then double wrap it again. Place on hot coals for about 10 minutes, flip for another 10 minutes, which can vary depending how big your meat is cut and how hot the coals are. This is especially good for groups for everyone to get what they want. Just recommend they fold the foil in way to see which pouch is theirs. The best part: throw away your pans and dishes!
I've done a lot of Dutch oven cooking and really like them. The problem is they are heavy and work best with charcoal, which is bulky and gets expensive. That means it's better suited for truck camping than car camping. So I've been doing a modified version of it with a pie pan oven. It's two large pie pans painted stove black on the outside with a hole drilled in the sides so I can screw them tight together with a wing nut bolt. I use an office clip on the other side. In the inside I fit a smaller pie pan that I rest on three small pebbles so it gets some air space. Then I put coals from the fire underneath (1/3 to 1/4) and the rest (2/3 - 3/4) on top. Unlike a Dutch oven, you can't easily check your progress. Instead I rely on experience and mostly my nose when it starts to smell carmelized.
Chicken in Dutch Oven
Combine and mix one can each: cream of mushroom, cream of chicken, cream of celery soup with two cups white rice in the bottom of the dutch oven. Optional, add a small can of chicken broth.
Place one cut up chicken on top of the rice/soup mixture.
Sprinkle with 1/2 packet dry onion soup mix.
Cook for 45 to 60 minutes.
Enjoy
Now we're talking.. I realize some of my recipes seem to be a lot but I'm usually feeding a crowd.
When I cook while camping, I use a lot of onions and peppers so I usually chop them up at home and put them in zip lock bags. To me it is just more convenient.
Pinto Beans:
1/2 pound bag of dried pinto beans (soaked in water over night)
6 strips of thick cut bacon ( I know, this is dreaded by most nudists.)
1/2 large onion
1/2 large bell pepper ( I prefer green but use any color you like)
2 Jalapeno peppers ( remove the ribs and seeds if you want it less spicy )
2 tsp ground cumin
2 tsp granulated garlic
1Tsp Chili powder
1/2 tsp old bay seasoning
Salt and black pepper to taste
1 can of Rotel Tomatoes
Cut Bacon in to your preferred size and render in a Dutch oven or camp pot. I have a 6 quart pot I use for soups, stews etc. You don't want to brown the bacon too much. Chop up the fresh vegetables and add to the pot once the bacon has rendered enough to cover the bottom of the pot. Fry until the onions just start to turn then add the drained soaked beans. Stir and get everything coated with the bacon grease. Add enough water to cover the beans plus 2 inches. cover and boil the beans for about an hour. Add the dry seasons. Add more water if needed. Cook another hour or so until the beans are soft. then add the tomatoes. Continue cooking for another 20 minutes or so. You should stir fairly often during the whole process to make sure nothing is sticking to the pot and add water needed.
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