All-in-One Camping Recipes for Campfire Campers

Camping Recipes - All in one
(via rebekahrose.blogspot.com)

Combining meats, starches, vegetables and dairy into one tasty meal is an easy way to satisfy everybody’s hunger and tastebuds while keeping it simple.  Don’t worry about what side goes with the main dish–combine all of the food groups into one delicious main dish!  Here are a few fabulous “all-in-one” camping recipes designed specifically for campers via recipesource.tripod.com for you to try during your next RV adventure:

Hash Brown Treat: (Camping Recipes)

1 package shredded hashbrowns (if using boxed, rehydrate with water and drain)
Sausage (bulk, fried and crumbled) or Chopped ham or Crumbled fried bacon
One small onion chopped (or 1 tbls. dried onion)
One garlic clove (or garlic powder or salt)
1 8 oz package grated cheese (your favorite)
6 Eggs beaten well
PAM spray or vegetable oil
This can be cooked in a skillet, Dutch oven or regular oven. Spray bottom of pan, put hashbrowns on bottom, place meat choice on top of hashbrowns, mix onion, garlic with eggs, and pour over hashbrown and meat mix. Top with cheese and bake 30 minutes or brown on stove top, cooking potatoes and meat first, then add egg mixture, turn once and when done add cheese until melted. Great served with homemade salsa or chili.

Camping Calzone: (Camping Recipes)

Dough: 2 cup warm water
1 Tbsp sugar
1 packet yeast (approx. 1 Tbsp.)
1 tsp salt
6 cups all purpose flour
1/4 cup olive oil
Filling: Your choice of veggies, meat and cheeses
Mix water, yeast and sugar and let bubble. Add salt, 2 cups flour, olive oil and mix. Add approximately 4 more cups of flour 1/2 cup at a time till you have a workable dough. Let it rest. Divide into eighths. flatten into pizza thin rounds on floured board. put 1/4 cup pizza filling of your choice on each round. fold over and seal. Bake in the middle of a very hot Dutch oven with coals piled on the lid for approximately 15 minutes. This is also good with chili beans and with curries.

Camping Recipes  CampfireChili Pie: (Camping Recipes)

2 lbs.ground beef
1 tablespoon butter
1/2 teaspoon chili powder
one 15 oz. can of tomato sauce
1 medium onion, chopped
one 15 oz. can of chili beans
1/2 teaspoon salt
one six ounce box of cornbread mix made according directions (small amount of milk and one egg)
Brown onion in the butter. Add beef, brown it and drain off the fat. Add beans, chili powder, salt and tomato sauce. Cook 15 minutes in a covered Dutch oven. Mix cornbread as directed on package and spoon it over the meat and bean mixture. Replace the lid and cook for 20 to 30 minutes.

Barbecue Meatroll: (Camping Recipes)

4 pounds ground beef
2 cups oatmeal
4 eggs
3 tablespoons Worcestershire sauce1 large sweet onion
1 small green pepper
8 oz. mushrooms
1 garlic clove (crushed)
Mix together:
2 8 oz cans tomato sauce
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon dry mustard
1/2 teaspoon cloves
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon allspice
2 tablespoons Worcestershire sauce
Pat meat out on Saran wrap, aluminum foil or a cookie sheet. Use the rolling pin to roll it out to a rectangle about 1/2 inch thick. Place diced vegetables on top of rectangle. Remove Saran wrap or foil if you used it. Roll meat and vegetables as you would a cinnamon roll. Place in an aluminum foil lined 12 inch Dutch oven, if you had to make a seam in the foil, make sure the seam is down. Bend the meal roll to fit the Dutch oven if necessary. Bake for 15 to 20 minutes and baste with 1/2 of the barbecue sauce. Bake another 15 minutes. Add the remaining sauce. Bake for approximately 1 hour with coals on top and bottom.

Chicken Pineapple Oriental Supreme: (Camping Recipes)

1 tablespoon oil
Two pounds chicken breast, boneless and cut into 2 ½-inch strips
1 small can pineapple chunks in juice
1/2 C soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/2 brown sugar, firmly packed
1/2 C water
1/4 C cornstarch
1 C water
1 large can Chinese-style vegetables
3 to 4 cups hot, cooked rice
In a large covered pan or Dutch oven, heat the oil and brown the chicken. Add pineapple and juice, soy sauce, salt, pepper, paprika, brown sugar and water. Cover and simmer for 30 minutes. Dissolve cornstarch in 1 C of water. Add the cornstarch mix to the casserole, stir and simmer another 10 to 15 minutes. Stir in the vegetables, heat thoroughly and serve over hot rice.

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