Camping recipe thread? Can't find my recipes from Gayle's...

M

mariadnoca

Moderator
I recall some great threads back from Gail's about foil wrapped dishes that would work for camp/beach fires menus and of course I can't find them on my computer. There were whole menus.

So I was thinking maybe we should start a thread of recipes. What are your best recipes for camping?

 
Not a recipe but speaking of foil-wrapped.... Many moons ago when I was

about 21, a gang of us would drive to the Pocono Mountains in PA and camped out for the weekend adjacent to a RV campground that my girlfriend's parents owned.

We had huge bonfires and we'd circle it and one night a guy who worked at a seafood store treated we late nighters with lobster tails wrapped in tin foil and tucked them into the fire near some rocks. We opened up our cooked packages and passed around a small pot of melted butter. I was in heaven.

 
Walking Tacos. Taco meat could go into a disposable foil pan. Toppings in disposable zip lock bags

Meat and toppings are dropped into single size dorito or frito bags. Plastic spoons or forks. No fuss or dishes to worry about. My kids loved them.

 
Potatoes/home fries in foil = simple side dish

Thinly slice or dice potatoes, whatever your choice. Add butter and a couple tablespoons of Lipton onion soup mix. Fold up in aluminum foil and "roast" over the fire for about 20 minutes or until done, turning once or twice.

 
Apple turnovers - can't exactly remember how we did this, but I think it was a

combination of slices apples, cinnamon, brown sugar, and butter, all wrapped up in a soft taco and rolled. Then wrapped in foil and set over the fire for about 15 minutes. Good dessert.

 
Fish Packets in foil

Fish fillet, diced onions, carrots, garlic, lemon juice, butter - seal carefully and cook about 5 minutes on each side, depending on the heat of the fire.

 
One more - Pita Pockets

Pita bread stuffed with avocados, tomatoes, cheese and/or cold cuts, wrapped in foil and placed over the fire for 3-5 minutes. Add mustard or mayonnaise and you have a quick, hot meal.

 
Make ahead Clambake: Clam Pouches & Coleslaw w/ Dressing

Make ahead Clambake
Clam Pouches
Makes 1 clam pouch

These foil pouches can be assembled the
night before the event and then cooked the
next day over a fire pit or in the backyard
grill.

Ingredients:
four or five spears of fresh asparagus, cut
into 1-inch pieces
one ear of corn, chopped into 1-inch pieces
four small, red potatoes with the skin on
one medium-sized white onion, chopped into
chunks
three or four tiger shrimp, shells on
12 to 25 clams, depending on their size
(Littleneck clams are
easiest to find)
1 tablespoon butter
salt and pepper to taste
optional: season with fresh chives, tarragon
or oregano

Preparation:
1. Place an 18- to 20-inch piece of heavy
duty tin foil,
shiny-side-up, on the workspace.
2. Pile the vegetables in the middle of the
foil.
3. Add the tiger shrimp and the clams.
4. Season with salt and pepper.
5. Place the butter on top of the pile.
6. Place another 18- to 20-inch piece of tin
foil over the
ingredients, shiny-side-down.
7. Crimp the edges of the top and bottom
pieces of foil together to
seal the packet. The pouch should be round
or oval in shape.
8. Place the pouch on a rack atop pre-heated
coals, and allow it to
cook for approximately 15 minutes. Turn it
over and allow it to cook
for an additional 15 minutes. The pouch will
puff up when it is
done.

Coleslaw and Dressing
Serves 6 to 8

This spectacular vegetable slaw perfectly
accompanies the clambake.
It's also a tasty, crunchy and colorful
salad addition to any
backyard barbecue, picnic or potluck party.

Coleslaw
Ingredients:
1/2 large head of red cabbage (approximately
3 cups when grated)
1/2 large head of green cabbage
(approximately 3 cups when grated)
4 large carrots (approximately 2 cups when
grated)

Preparation:
1. Finely grate the cabbage and carrots.
Grating on an angle creates
a thinner, softer slaw.
2. Combine the ingredients in a serving
bowl. Cover them with a damp
cloth if they will not be served
immediately.

Dressing
Ingredients:
4 tablespoons low-fat yogurt
1/2 cup rice vinegar
1/4 cup of sesame seed oil
1/4 cup of finely chopped fresh mint
1 tablespoon paprika
salt and pepper to taste

Preparation:
1. Combine all ingredients in a pint jar in
order.
2. Shake the jar vigorously.
3. Pour the mixture onto the coleslaw just
before serving it.

 
I'll never forget the tiny cooking set of pots & pans that I got from my Mom & Dad

when I was a Girl Scout. The thrill of that tiny compact set encased in a green canvas bag sent me flying! I loved being a Girl Scout and all of the wonderful trips we took and things we did. Oh, let's not forget whittling with a pen knife! -LOL

 
REC: Breakfast Cookies

Date: Thu, 16 Sep 1999 04:25:14 GMT
From: PegW (@216.161.137.58 ())

Rec Breakfast Cookies by Jodi from the archive. These will fly off your plate.
RECIPE: Breakfast Cookies....

The Best Breakfast Cookie Ever
These are a fun change.

No matter when I serve them, I am always ask
for the recipe, now that you have the ecipe,
enjoy a wonderful taste sensation.

Ingredients:
2/3 cup butter, softened
1/2 tsp. salt
2/3 cup sugar
1 1/2 cups oats
1 egg
1/2 cup wheat germ
1 tsp. vanilla
1 cup shredded cheddar cheese
3/4 cup flour
6 bacon strips, cooked crisp and crumbled
1/2 tsp. soda

Preparation:
Cream butter and sugar.
Add egg and vanilla.
Combine flour, soda and salt; add to creamed
mixture and mix well.
Stir in oats and wheat germ.
Fold in cheese and bacon.
Drop by rounded teaspoonfuls onto greased
baking sheets.
Bake at 350 degrees for 15-17 minutes.

They keep and store well.

=======

The only thing I did different is that I
used Butter Pecan Extract instead of
Vanilla because I ran out. My husband took
them to his work and they were gone in
minutes and 4 requests for the recipe.
Thank you Jodi, for a wonderful taste
sensation.

 
P.S... I miss Peg. Anyone keep in touch with her? I recall her love for her ferrets and

fabulous christmas cookies. ((I still make her stuffed garlic bread!))

 
we do this on the grill too---adding whatever other veggies we have, zucchini,onions,peppers,carrots

pour on a little Italian Dressing instead of the butter/onion soup and it's really good too.

 
make your favorite meatloaf and portion in small packets of doubled foil. freeze, then transport

and they will keep nice and cold till you're ready to throw them on the coals or on the grill. Add some sliced potatoes/onions/carrots to the packets and it's a meal in one.

 
we also use those grill pans, the ones where you place the fish etc inside and it clamps together

and you can then place the pan, with a long handle, over coals or on the grill and flip it over without the contents falling out. can use this for shrimp or even hamburgers for an easy flip.

 
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