Camping Food

Discussion in 'BOC Member Cookbook' started by Whistler, Oct 13, 2005.

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  1. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by James Ronald Phillips(Scificatman)

    Great meal when camping in the spring, when morel mushrooms are being gathered. Can be cooked on grill, dutch oven, or coals from camp fire. Four or five good size potatoes, two onions med size, summer sausage, 3/4 lb made from deer meat or polish sausage, double handfull morel mushrooms or any that you are sure of in season, chantrells or chicken mushroom are great, salt and pepper to taste. Place all the above in heavy duty aluminum foil, the two foot size, and double the foil along with three ice cubes to keep from sticking. Fold up sides and close up the top and place on heat. Usually takes about an hour or so depending method of cooking. Check and when done open at top. Put your favorite cheese on top and let melt and run down. You may need to do twice if you like cheese. Now fellows this is a complete meal in its self and heavy on the tummy. All else needed is bread and drink of choice.
     
  2. Kittycatcher

    Kittycatcher New Member

    Messages:
    260
    State:
    Clarksville, Te
    This is the ingredients for one bag of Hobo Stew:

    Cabbage - 1/2 Head small
    Green pepper - 1
    Celery - 4 stalks
    Baby carrots - 6
    Potato - 2 medium size
    turnip - 1 medium size
    Yellow squash - 2 that are about 6 inches long
    Zucchini Squash - 2 that are about 6 inches long
    Mushroom - 10
    Tamato - 1
    Butter - 1 stick
    Cavender's Spice - 1/2 teaspoon
    Black pepper - about 5 shakes out of a can, just enough to taste.

    Preperation:

    Cut Cabbage into 1 inch slices.
    Cut green pepper into 1 inch squares
    Cut celery into 2 inch pieces
    Cut potato's into 1 inch squares
    Cut turnip into 1 inch squares
    Cut yellow squash into 1 inch slices
    Cut zucchini squash into 1 inch slices
    Cut mushroom in half
    Cut tomato into 1 inch squares

    Mix all ingredients together and put into hot bag, put seasoning and butter on top.
    Roll the opening of bag closed.
    Put bag in a Hamburger grate for cooking over a campfire.
    Turn the grate every 10 minutes for about 1 hour, or until grate can close over the bag.

    If you are cooking this in the oven, put bag on a cookie sheet and bake at 350 degrees for 30 minutes.
    Serve in bag.

    You can add any type of meat to make this a true Hobo Stew.

    Bone-ap-a-tet. :rolleyes:
     

  3. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Original posted by Jim Longcreek(Chuckwagon)

    These are so easy to make and especially good when you have a crowd to feed and want something more than a hotdog.....
    aluminum foil
    hamburger
    potatoes sliced thick
    onions sliced thick

    On a large piece of foil, put down a thick slice of onion, then a thick slice of potato, then a hamburger patty pressed 1/4 inch thick or so. Salt and pepper it very well. Fold up the foil nice and tight and put them in an ice chest loaded with ice. You can do this the day before you go to save even more time.
    At the camp site, build a large fire and let it die down to a good bed of coals. Place the hobo dinners in the coals and rake coals all around them. Go fish and play for about an hour. Rake out the dinners and brush ashes away and open carefully as there is a lot of steam. Serve just as it is or offer a hunk of bread and some catsup.
    Most of you probably have had these dinners before. I can tell you that it is a big hit with the kids and grown-ups when we go to the lake. Of course, EVERYTHING tastes better at the lake!
    Keep fishing!
     
  4. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by William Sipes(Riverrat)

    When doing a late nighter on the river bank and you want something hot to eat but easy to make, give this a try.
    You need:
    As many frozen burrito's as you want
    1 cooking basket with handle * [size=-2]see picture below[/size]
    1 large/deep metal pan [size=-2]3/4's[/size] filled with charcoal
    1 can of charcoal lighter fluid.
    Before you leave home, remove the burritos from their wrappers, wrap in aluminum foil and put in your cooler.
    When you're cold and hungry, fire up the charcoal in the pan. When the coals burn down to normal grilling condition, place the burrito's inside the basket and place on top of the pan. Cook about 10 minutes, then flip over. Cook another 10 minutes, or so and they should be done. Usually I can smell them when they are ready. A hot spicy burrito on a cool night gives you a whole new outlook on life.
    Rat
    *Type of wire basket I'm talking about. Can be used for all types of camp cooking.

    [​IMG]
     
  5. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    A good "Southern Boy" treat, but has possibilites everywhere!

    1 big camp pot
    6 cups water
    1 teaspoon salt
    1 cup regular Quaker Grits

    Mix all ingrediends and put into camp fire. Grits should cook for about an hour, at which time they will be well done and creamy smooth. Serve with Camp Gravy and Mrs. Bairds Bread. Keep fishing!
     
  6. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    A smooth cream gravy, easy to make at a camp grill or open fire. The only problem....you will never make enough!!

    Long handle camp pan
    1/4 cup cooking oil
    1/4 cup flour
    1/2 teaspoon salt
    milk
    Heat oil very hot...add flour and brown until very dark, but not burned. Add about a quart of milk and cook until thick. Add salt, stir Serve with Camp Grits and Mrs. Bairds Bread (If you cant get Mrs. Bairds Bread, a lesser bread will do) Keep fishing!
     
  7. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This stew will have you back to the jug lines before you can say..Appaloo..Appalou...O h shucks....FLATHEAD!!

    6 slices bacon
    2 onions chopped
    2 pounds hamburger
    1 bottle ketchup
    2 cans tomatoes
    1/2 bag shredded Cheddar cheese

    Cook bacon until crisp. Remove and add onions and cook until done. Add meat and brown quickly. Add ketchup, tomatoes and salt and pepper to taste. Cook about 20 minutes until meat is done. Add shredded cheese and bacon and serve with loaf bread and cold drinks. Get back to the jug lines! Keep fishing!
     
  8. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    These are called "cheaters" because 99% of the prep is done at home. There will never be leftovers, guaranteed!


    20 big russet potatoes washed
    2 pounds bacon fried crisp
    1 pound cheddar cheese cut in strips
    salt and pepper

    Bake potatoes until done. Let cool. Cut open each potato and insert bacon, cheese strips. Salt and pepper to taste. Wrap in foil.
    When at campsite, put desired number of potatoes in coals or on camp grill for about 10 minutes. Your guests will think you have magical super fire cooking properties because of the speed and taste of your cooking!
    Keep fishing!
     
  9. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    These are such great camp favorites because they "keep" so well without refrigeration and taste so good!

    2 dozen biscuits
    2 dozen biscuit sized pieces of ham

    Fry ham and insert in each biscuit. Wrap in foil. Put in sack to take to lake, picnic, camp, river..etc....At campsite, place close to coals, but not in them. Let them heat about 5 minutes, rake away from fire...serve to hungry campers. You will be a hero for sure! Keep fishing!
     
  10. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    This is a delicious, high-energy treat to have in your pocket or tackle box on a fishing or camping trip!

    Select 3 or 4 packages of "streak-o-lean salt pork from the grocery store. Dig around until you find heavy streaks of lean. If its all white...go to another store. Slice the salt pork and soak in water for 20 minutes. Rinse and pat dry. Fry in a little corn oil to keep from sticking. Fry until starting to turn golden brown. Let cool. Break off the "rind" portion and put in baggies. Use the fried bacon for breakfast, lunch or supper. Freeze the baggies of rind "chewies" until a fishing trip. Put in coat pocket or tackle box before leaving. When you sample this treat.....you will "THROW ROCKS" at plain old beef jerky! Keep fishing!
     
  11. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Tom Lumpkins(Canepole)

    Camp Chili - serves 12 people


    Ingredients.

    3 pounds ground beef

    3 onions, chopped

    10 cloves garlic, minced

    3 (15 ounce) cans pork and beans

    3 (15 ounce) cans kidney beans

    1 (14.5 ounce) can stewed tomatoes

    3 tablespoons chili powder

    1 (12 fluid ounce) can or bottle beer

    salt and pepper to taste

    3 cups uncooked rice

    Directions.....

    1
    In a large pot over medium high heat, sauté the ground beef for 5 minutes. Add the onions and garlic and sauté for 5 to 10 more minutes.

    2
    Add the pork and beans, kidney beans, tomatoes, chili powder, beer and season with salt and pepper to taste. Stir thoroughly and reduce heat to medium low.

    3
    Cover and simmer for 1 to 1 1/2 hours, stirring occasionally.

    4
    Cook the rice according to package directions. Serve the chili over the rice.
     
  12. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    There are as many ways to make "camp coffee" as there are campers! Here is a very good one!

    1 big can, pot, container (I use school food cans)
    ground coffee course ground is better
    soup ladle
    fresh, potable water (river water, creek water, lake water are MYTHS! They dont make good coffee, only in some old codgers dreams! Use algae free water for algae free tasting coffee!!)

    Fill container with water and set in fire....add two handfuls of coffee grounds. Bring to a boil. Move to edge of fire. Add a dash of cold water to settle grounds. Ladle coffee out into cups. When half empty, fill with water and add another handful of coffee grounds. Guaranteed to keep you awake running trotlines, juglines, throwlines, etc all night! Keep fishing!
     
  13. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    Here is a special treat, almost lost in today's pre-packaged foods. It requires a little prep time...but the results and looks on your family's face will be worth it!

    1 pkg dry yeast
    2 tablespoons brown sugar
    2 cups hot water
    2 cups buckwheat flour
    1 cup all-purpose flour
    1 1/2 teaspoon salt
    1 cup milk

    Dissolve yeast and sugar in hot water. Add buckwheat flour, white flour and salt. Add milk and beat until smooth. Let set in warm place for about an hour. Bake on greased hot griddle. Serve with butter, hot syrup, fried sausage links and hot coffee. You are ready to start the day! Keep fishing!
     
  14. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This recipe was developed years ago by Bob Hurd. Boy Scouts have proven the goodness of this delicious cobbler at hundreds of camps all over the country!

    In a 12 inch Dutch Oven put a quart of sliced peaches, freestone if you can get them. If you use frozen, add 1 cup sugar, if canned, no sugar is needed. Mix one regular pkg of any brand spice cake mix according to directions. Pour over peaches. Sprinkle 1 cup of brown sugar on top and dot with pats of butter, about 8 or 10. If using charcoal, put 14 to 16 coals on top and 10 to 12 underneath. If using wood ashes, make adjustment accordingly, allowing more heat to the top. This cooks in about 40 minutes or so. Its easy to check, raise the lid and stick a knife or fork into the cake. If it comes out clean, its done. An alternate way of cooking is to use coals on top and around sides. This takes longer but is less likely to burn. It also gives you more time to get out there and check those jug lines! Keep fishing!
     
  15. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This camp treat is sure to PLEASE....maybe cause a WHEEZE....an exclamation of...JEEEZE! Easy to make ahead of time...leave out the jalapeno for the little catfishers!!

    Scrub 12 big potatoes very clean. Bake in foil until done. Let cool...Carefully unwrap and split open, scooping out about half of the potato. Use the potato you scoop out for another recipe. Next, put a pickled jalapeno pepper in the hollowed out potato, followed by two tablespoons of Wolf Brand Chili (or a comparable brand) Rewrap in the same foil and store in container for trip to fishing hole. Place potatoes around perimeter of fire, raking coals around them. Let heat for 20 minutes. Serve with cold drinks. Then......get back to those jug lines!! Keep fishing!
     
  16. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    This is a delicious cornbread that allows all of the ingredients to be packed in the "chuckwagon" for long periods of time.

    2 cups white cornmeal mix
    1/4 cup cooking oil
    1 teaspoon salt
    2 tablespoons sugar
    1 cup dry powdered milk
    water

    Add all ingredients except water. Mix thoroughly then add water until the batter is thick but can be stirred. Put 4 tablespoons each in tin foil packets, shaped in a rectangle. Place in camp fire supported above coal on a rack. Bake each side for 10 minutes. Serve with fried catfish, camp beans, Freedom Fries and a cold drink. Then get back out and bait the trotline. Keep fishing!
     
  17. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    Appetites at the campsite sometimes demand a departure from kitchen table food. Here is a recipe that will liven up the most dormant taste buds!

    6 big potatoes peeled, cut in small cubes
    2 cups cooking oil
    salt lots of it
    Adams Malabar coarse ground black pepper lots
    12 inch cast iron frying pan or dutch oven
    lid for pan

    Put oil in pan and set pan directly in the coals. Allow to get very hot. Add potatoes. Salt potatoes heavily. Pepper potatoes until blackened. Do not stir. Put on lid and cook for 15 minutes or so. Pull pan from fire, remove lid and use spatula to turn potaotes. Salt and pepper again and return to the fire for another 10 minutes. Serve with fried Spam, bologna and Van Camps pork and beans, washed down with Sundrop Cola or Cheerwine Cola. (other beverages may be substituted) Keep fishing!
     
  18. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Tony Letson(Frosty Whiskers)


    I been reading and reading and reading all of the recipes that Jim has thrown on here. Brother you and I have a lot of common ground we walk on. Well I got an easy breezy biscuit recipe for the camp fire pan.

    You're gonna need a 10 inch cast iron, bacon drippings, and of course,the stuff that I list for ya

    1 gal ziplock bag
    2 1/2 cups all purpose flour
    3 tablespoons of baking powders
    1 teaspoon of salt.
    water, bacon drippings, cast iron, and camp fire.
    place all of the dry ingredients in the zippy bag before leaving home. zip up expressing all the air from the bag. It helps when your carrying your goods.
    At the camp, open bag and add water, usually takes about 3/4 to 1 cup, to dry mix. seal bag up and squeeze the mix till its all ohwey gouey. Turn it upside down and cut a 1/2 in section out of one of the corners. drain off most of the drippins from your cast iron then squeeze hand size drops of the OG into pan. Cook on medium to high heat until 1st side is brown then flip and do the same to other side. test one of the biscuits by opening. If they're done chow down, if not leave set close to the fire. The heat will continue to cook the biscuits until done. These have also been called pancakes, but the mixture is usually thinner and has up to 3 eggs in them.
     
  19. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This delicious cornbread is quick, easy and nutritious!

    2 cups white cornmeal mix
    2 eggs
    2 tablespoons sugar
    4 tablespoons melted Crisco
    Milk to make a batter

    Mix all ingredients and cook as you would a pancake, in an iron skillet or Dutch Oven. Serve with fried fatback and ranch-style beans, cold drink and Butterfinger candy bar for dessert. Enough energy is supplied for you to crank that balky outboard and hit the jug lines one more time! Keep fishing!
     
  20. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Kimber Standridge(Gardenhawk)

    My ex-boyfriend taught me this one, but it so easy, and soooooooooo goooooood.

    ground beef
    whole kernel corn
    pork & beens
    BBQ sauce (whichever you prefer)

    Just brown ground beef and drain. Add a couple cans of corn, a couple cans of pork & beans (if it's the larger ones, one can may be sufficient), and enough BBQ sauce to pull it all together, then heat and eat. This is really good to use as sandwiches or wrap the mixture in heated tortilla shells.
     
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