Camping Recipe Collection By Fox Patrol C7-127-14 George Bee Lauri Benson Gus Kartsonas Viktor Kaufmann Glen Parks Yuki Phipps Index Breakfast Lunch / Dinner Desserts Breakfast Burritos Pig on a Stick Apple Pie Oatmeal Breakfast Sausage Balls Chicken Ragout Rolls in Orange Breakfast Cornbread Pie Iron Pizza Banana Boat in Foil Dutch Oven Cinnamon Roll Dumplings! Ding Dong Cobbler Breakfast in a bag Grilled Parmesan Ranch Chicken Dutch Oven Pineapple Upside Packs down Cake Mountain man Breakfast Hot Dog Packet Mountain Dew Blackberry French Toast Casserole Cobbler Johnny Appleseed Pork Chops Crazy Ivan’s Russian Tea Cranberry Apple Dump Cake Spicy Taco Patties & Cheesy Potatoes Foil Pack Chocolate Cherry Dump Cake Instant Bacon-cheese Mashed Armpit Fudge Potatoes Ice Cream in the Bag Dutch Oven Lasagna Grasshopper Pie Sam Houston Spaghetti Fruit Tapioca Best Darned Corn Bread Campfire Pizza Hearty Mountain Stew Breakfast Breakfast Burritos Ingredients Gear 2 Tbsp dried onion mixing bowl 2 lb breakfast sausage 2 Tbsp chil powder dutch oven 2 onions 16 soft tortillas pot with lid 2 green peppers 3 C shredded cheese (cheddar, colby, 24 eggs jack, whatever) 2 Tbsp garlic powder 3 C salsa Instructions 1. Chop onions and green peppers. Heat dutch oven to 350 degrees and Fry sausage, pepper, and onion. Remove from dutch oven into pot with lid, leaving grease behind. (if there is a lot of grease, you may remove some of it but leave about 1/2 cup) 2. Mix eggs, garlic, onion, and chili powder. Fry in dutch oven, scrambling until cooked. Remove eggs into pot and mix with sausage. 3. Place about 1/3 cup egg & sausage mixture onto each tortilla. Add cheese, roll up, and fold over ends. Lay 5 in dutch oven, then make second layer on top, then third layer. 4. Put lid on dutch oven and Bake 10 to 15 minutes at 350 degrees. Serves 8 with salsa Breakfast Sausage Balls Ingredients 1/4 cup butter 6oz. cheddar cheese - grated 1lb. bulk sausage (not links 3cups Bisquick mix or patties) hot pepper sauce - optional 1 egg Instructions 1. Coat bottom of dutch oven with butter and heat to 350 degrees for Baking. 2. Mix all ingredients together with your clean hands. 3. Pull off small pieces and roll into 1 inch balls. 4. Place a layer of balls in dutch oven and Bake 15 minutes. 5. Serve and sprinkle with hot sauce if desired. - Makes about 12 balls Breakfast Cornbread Ingredients 1/4 C sugar 1/2 C cornmeal 1 tsp cinnamon 1/2 C raisins 1/2 tsp ground ginger 2 Tbs oil 1/4 tsp salt 2 eggs 1/4 tsp nutmeg 1/2 cup pancake syrup powdered milk for 4 cups Instructions 1. In a zip-loc bag, combine sugar, cinnamon, ginger, salt, and nutmeg. 2. Warm 4 cups water in a pot. Pour in powdered milk and heat to steaming. Pour in cornmeal and reduce heat to simmering. 3. Stir until thick, about 10 minutes or so. Remove from heat. 4. Beat eggs and oil in a cup and stir into cornmeal. 5. Stir in sugar mixture, raisins, and syrup. Pour into well-oiled dutch oven. 6. Cook for about 40 minutes at about 350 degrees - coals covering the lid and about half that many under the oven. 7. If a toothpick stuck in the center comes out clean, it's ready. Makes 8 servings Dutch Oven Cinnamon Roll Ingredients - Cinnamon Pecan Ring: Ingredients - Glaze: 2 Loaves Bread Dough (frozen) 1/3 c. Chopped Pecans 2 1/2 c. Powdered Sugar Melted Butter Pecan Halves1-2 Handfulls 1 tsp. Vanilla Frozen Hash Browns 1/4 c. Brown Sugar (packed) 2 1/2 Tbsp. Milk 1-2 Eggs 1/4 c. Sugar 1/3 Tbsp. Cinnamon Instructions 1. Cut each loaf of Bread dough into 4 pieces. Form each piece into a rope about 18” long. Brush each rope on all sides with melted butter. Stir together sugar, brown sugar, and cinnamon. Place mixture on aluminum foil. Roll rope in sugar mixture. Shape rope into a coil in the center of a 10” Dutch oven. 2. Repeat with the next rope and continue the coil in the Dutch oven. When finished sprinkle the remaining sugar mixture and chopped pecans over the coil. Cover it and let rise 30-40 minutes. Bake in the oven at 350 degrees, or with top and bottom charcoal heat, for 30 minutes or until done. 3. Stir ingredients together. If the glaze is too thick add milk a little at a time until it reaches the desired thickness.After the Cinnamon Pecan Ring is finished baking, cool it about 15 minutes then spoon the glaze over it. Decorate with pecans. Breakfast in a bag Comment: Ingredients It's necessary to have ADULT SUPERVISION folding the bags, 1-2 Strips of Bacon inserting the sticks and placing the the 1-2 Handfulls Frozen Hash Browns bag near the coals to achieve success. 1-2 Eggs Instructions 1. Open paper bag and place bacon strips on bottom. 2. Toss in potatoes 3. Break in egg(s). 4. Close by folding down top of paper bag at least three times but leaving 3"-4" of air space above the food. 5. Insert pointed stick only through the top folded part of the bag. 6. Prop with rocks, or hold bag on the stick about 4"-5" over the hot coals for about 8-10 minutes (Be careful not to touch the coals or hold over flames or you'll set your breakfast on fire.) 7. When you can't stand the delicious aroma anymore and your nose is making your tummy SCREAM..... 8. Remove from heat and pull out the stick with an oven mitt. 9. Open the bag and fold down the paper. Eat right out of the brown bag. 10. Throw your "dishes" in the fire (but don't forget to save the forks.) Mountain Man Breakfast Serving Size 12 SERVINGS Ingredients 1 pound mild pork sausage (such as Jimmy Dean®) 1 onion, chopped 1 clove garlic, minced 1 red bell pepper, chopped 1 green bell pepper, chopped 1 (2 pound) package frozen shredded hash brown potatoes 12 eggs, beaten 1 (16 ounce) package shredded Cheddar cheese Instructions PREP 20 MIN./ COOK 1 hr 10 MIN. 1.Build a campfire and allow the fire to burn until it has accumulated a bed of coals. 2. Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. 3.Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. 4.Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes. 5.Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. 6.Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. 7.Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes. French Toast Casserole Serving Size 6 SERVINGS Ingredients 1 large loaf French bread 8 eggs 3 cups milk 4 Tbsp sugar 1 tsp cinnamon ¾ tsp salt 1 tsp vanilla 4 Tbsp butter, cut into small pieces Instructions 1.Tear bread into 1-2 inch chunks. 2.Put torn bread in a 12" Dutch oven. 3.Beat together all remaining ingredients, except butter. 4. Pour over bread. 5.Dot the top with butter. 6. Bake at 350° with 9 coals on bottom and 15 on top. It should be done in 30-45 minutes, when eggs are set. Crazy Ivan’s Russian Tea Serving Size 20 to 30 Ingredients 2 cups powdered orange drink mix (such as Tang) 1 cup powdered lemonade drink mix 1 cup unsweetened and unflavored instant tea powder 1 tablespoon ground cinnamon 1 cup hot water per serving Instructions 1. Mix all dry ingredients together. 2.Heat water in a large cook pot 3.Pour hot water into insulated water jug, mix in dry ingredients and stir. 4.Optional drops of lemon or lime juice can liven up an individual serving. Lunch / Dinner Pig on a Stick Comments: Works for breakfast as well! Ingredients Hotdogs or Sausage Cheese slices Refridgerated biscuit or bread stick dough spices (to taste) Instructions 1. Spear a hotdog or sausage link on a stick. 2. Roll-out or hand flatten one dough strip and sprinkle desired spice on it. 3. Slit hotdog or sausage link lengthwise without going completely through middle or ends. (make a canoe). 4. Place cheese inside. 5. Wrap dough around link and pinch the end or poke it over the stick end. 6. Cook over coals until the bread is browned. Avoid direct fire contact. Chicken Ragout 4 servings Ingredients 1 cup dried sliced carrots 1 cup freeze-dried peas ½ cup dried sliced celery 3 cubes chicken bouillon ½ cup dried sliced potato 2 small cans boned chicken ½ cup dried sliced mushrooms 1 tablespoon dried parsley flakes ¼ cup dried sliced olives Instructions At Home: • Combine all of the ingredients other than the canned chicken into a ziplock bag. At the meal: • Bring 6 cups of water to a boil in a pot • Add the dry ingredients to the water, and cook for 12-15 minutes. • Add more water as necessary, as the food rehydrates. • Cut the chicken into bite-sized pieces.