mywilderness campfire cookbook

Campfire Cookbook

Arctic National Wildlife Refuge, photo by Lincoln Else

mywilderness Campfire Cookbook2

Campfire Etiquette & Safety:• DONOTbuildafireifthecampgroundorareaprohibitsthem!Knowlocalregulations(apermitmay

berequired).• DONOTbuildafireatasiteinhazardous,dryconditions.• Useexistingfireringorfirepitifpossible.Otherwise,besureyoubuildonedownwindatleastfif-

teenfeetawayfromtentwalls,shrubs,treesorotherflammableobjects,andbewareoflow-hangingbranchesnearby.

• Makesurechildrenandpetsaresupervisedwhennearthefire.• Neverleaveyourcampfireunattended.• Bringyourownwoodorbuyitlocally,unlessbannedbysite/area(thiscantransportinvasivepests).• Nevercutbranchesfromlive,standing,fallen,orevendeadtreesfortheyarevaluabletothewild.• Don’tburndangerousthingslikeaerosolcans,glass,oraluminumcans.• Ifyoupackitin,packitout.Especiallytrash.• Keepwoodandotherfuelsourcesawayfromfire.• Considerpackingastoveinstead.Theyarelightweight,clean,reliable,efficient,requirenowood,

andleavenotrace.(Seebackpageforinstructionsonmakingasolaroven).

“Sevenofushealthyandstrongpinchingpenniesfromtime....justtotravelafewmilestohearthesilenceandrhymeofHermysteriousheartsong.Whatwebrewedoverthatopenfirewasaloveforthemoonandstarsandalllifebreedingunderneath.Feastingupontheglory...storiestoldoflossandbeauty,Peacewasfoundinasipfromtheclearsoundofcrickets,aslowbreeze...travelingwateranddancingtrees.”

-Erin M. Lahan, Greenwood, Virginia

Cam

pfireBasics

mywilderness Campfire Cookbook 3

type of cookingequipment

special equipment needed

vegetarian dish

prepare in advanceat home

Table of ContentsCampfireBasics 2MorningMeals 4“No-Dish”Dish 8SnacksandSides 9Bread 12SoupsandStews 14VegetableandPastaDishes 17Fresh-CaughtFish 20PreparingaFish(illustration) 22PoultryDishes 23PorkDishes 26All-DayAdventure(startearly) 29BeefDishes 30OtherMeatDishes 34LastbutnotLeast(desserts) 36Smore-tacular! 38CampfireHow-to back

Table of Contents

Recipe key:

CAMPFIRE COOKBOOK


Mo

rnin

g M

eals

Eggs, Potatoes, Cheese and Green Chile BreakfastLoey Cohen Kirk, Albuquerque, New Mexico

potatoesoil or butteregg(s)cheesegreen chile to taste

Wrappotatoesinfoilandplaceinthefirethenightbeforesotheyaredoneinthemorning.Putalittleoilorbutterinacampingpot.Slicethepotatoesandputinthebottom.Ontop,putanegg(s),thencheese,thengreenchile.Coverwithfoilandcookoverthefireuntiltheeggshaveyellowsthatarethewayyoulikethem.

Breakfast Burritos For One Natalie Hodapp, Mankato, Minnesota

cooking spray1 medium tortilla1-2 eggs, depending on preference2 bacon strips or 2 sausage linksonions (optional)green pepper (optional)salt and pepper (optional)

1. Tomakethesequick,easy-to-eatbreakfastburritos,startbybuildabedofhotcoalsandsettingafryingpanontopthem.Spraythepanwithcookingspray,andplacethebaconorsausageonit.

2. Whilethebaconorsausageiscooking,mixabowlofeggsandchoppedonionorpepperstogether.Whenthebaconorsausagedone,drainontoyourpapertowelsandsetaside.

3. Pouryoureggmixtureinthepan.Stirfrequently,becauseyourcoalswillprobablybehotterthantheegg’soptimumcookingtem-perature.

4. Whentheyarefinished(itshouldonlybe5-10minutes),laythecookedmeatandeggsinthecenterofyourtortilla,saltandpeppertotaste,androllitup.


Caramel French ToastBobby, Phillipsburg, New Jersey

1. Setoneplateasidenearfiretoheat.Mixeggs,milk,andvanillainamix-ingbowlandmixwell.

2. Soakbreadinthemixtureandcookinfryingpanintheusualway.Keepfinishedfrenchtoastwarmonplatenearfireandcoverwithtinfoil.Lightlybuttereachsideofeachpieceforaddedflavorandmoisture.

3. Inthesamefrypan,putinfullstickofbutterandmelt.Addbrownsugarandcornsyrupandcookuntilsugarismelted.

4. Allowtocookuntilyouhavealuscious,caramelsauce.Moveyourfryingpanaroundthefiretofindaplacewherethesaucebubblesslightlybutdoesn’tfoamuporboilover.IusuallyaccomplishthisbytakingthepanawayfromtheheatregularlyandkeepsamplinguntilIgettherighttasteandconsistency.

5. Divideuptheslicesoffrenchtoasttoservingplatesandaddsaucetoeach

1 loaf cinnamon swirl bread (or bagels sliced into three)1 c packed brown sugar1 ½ sticks butter1 c light corn syrup4 eggs1 tsp vanilla½ c soy/boxed milk

Mo

rning

A Hermit’s Yeast Pancakes Terry J. Williams, Shoreview, Minnesota

“This Hermit’s Yeast Pancake batter makes a light but filling pancake. They’re excellent and are reminiscent of sourdough

3 c white flour (or mix white and whole wheat)3 c warm milk4 T vegetable oil3 whole eggs, beat until foamy1 tsp salt1 T sugar (optional)2 packages dry yeast (quick-rise)2 T plain yogurt (optional)

1. Addbothpackagesofdryyeasttothewarmmilk.(MakesurethemilkisonlyWARMandnothotoryou’llkilltheyeast.Ifyoucanholdyourfingerinthemilk,it’sOK.)Dissolvetheyeastcompletely,usingawirewhip.

2. Addthismixturecombinationtotheflourinalargemix-ingbowl.Then,addeggsandstir(don’tbeat).

3. Addtheoil,salt,sugarandyogurt.Afterfolding-intheseingredients,coverthemixingbowlwithadamptowelandplacethebowlinawarmplace(Ifyouhaveagasovenwithapilotlight,thisisaperfectspot,otherwise,aspotinthesunworkswell).

4. Allowthebattermixturetorise(anywherefrom20to40minutes)untilithasaverylight,foamytexture.

5. Heatagriddleorlargefryingpanuntilyoucanpourdropsofwateronitandtheybounce.Adjustthefire(orstovetemperature)tosuit,butbecarefultokeepthefiremoderate.Alowertemperatureworksbest.


Mor

ning

Mea

ls

2 eggscontainer of yogurt 2 c buttermilk Krusteaz pancake mix2 T oilberries (optional)Sprite

Stiringredients.ThinbatterwithSpritetorightconsistencyforcookingonagriddle.

(makes about 20 donuts)2 buttermilk biscuits in a can (the pop open type)1 c shortening1 c powdered sugar or sugar/cinnamon mix

Special equipment:paper bag

1. Onacleanworkingarea,breakapartbiscuitcansandtakeeachbiscuitandbreakintofourthsandrolleachpieceintoaball.

2. Meltshorteninginthepan.Takeeachballandfryinpanabout1minuteoneachside.Trynottoovercrowedthepanbycookingallatonce.Itwillbeeasiertobrowneachside.

3. Spoonballoutanddropintobagfilledwithsugarandshake.

Grandpa’s Pancakes Terry Steele, Boise, Idaho

‘I’ve never had any leftover pancakes that survived a day.”

Donut HolesBetty Lou Vandenheuvel, Isanti, Minnesota

1. Boilwateroverthefireorstove(addmoreifneeded).

2. Addrestofingredients,andenjoyafter5min-utesofslowsimmering!

2 c quick oatmeal3 c water (can add dried milk if you want)1/4 c dehydrated fresh strawberries or bananas10 walnuts1/4 c sunflower seeds

Oatmeal DeluxeCarol Browning, Ashland, Oregon

Orange Muffins Kyle Garey, Philadelphia, Pennsylvania

muffin mixfresh berries6 whole navel oranges

1. Takeyourfavoritemuffinmixandaddinsomefreshberries.

2. Cutorangesinhalfandremovesections,butdonotpokeaholeintheskin.

3. Pourmuffinmixinorangehalfandcoverwithitsotherhalf.Wrapinfoilandcookfor10to12minutesorasdirectedonmixinstructions.


Morning M

ealsJohnson Delight! Bob Johnson, Bellingham, Washington

2 lbs. thick sliced baconsourdough bread4-6 eggsvanilla extractcinnamon sticks (optional)maple syrup

1. Getareallygoodfiregoingwithcoals.Usingacastironskillet,fryupba-con.Keepallthebaconfatinpan.

2. Slicesourdoughbreadinthickslicesatleast1””thick.3. Whiptogethereggs,alittlewater,lotsofrealvanillaextract,andsome

gratedcinnamonintobowl.4. Dipbreadintoeggmixturegettingitgoodandsoakedandputintohot

bacongrease.Cookuntilgoodandbrownandcrispy.5. Pourrealmaplesyrupalloverthetop.Tastesbestoutsideinthewoods!

Cowboy CoffeeRod Botkins, Louisville, Kentucky

“While enjoying your cup of cowboy coffee, it is appropriate to say “yep” in place of “yes” or “yeah.” While the used coffee grounds are technically biodegradable, please don’t spoil the wilderness by dumping them in the woods. If you pack it in, pack it out. Yeehaw.”

coarse ground coffee, 1 T per 8 oz. cup (depending on how strong you like it)

Special equipment: small, clean stick or pebblecup suitable for a hot beverage clean bandana (optional).

1. Putthewaterinthepotandbringittoaboil.It’llboilfasterwithalidonit.

2. Oncethewaterisboiling,addatablespoonofcoarsegroundcoffeepercup.Addlessifyoupreferweakcoffee,moreifyoulikeitstrong.

3. Letthewaterboilfortwoorthreeminutes,thenremovethecof-feepotfromtheheat.Noticethatsomeofthecoffeegroundsarefloatingonthesurfacewhileothershavesanktothebottomofthepot.Takethestickorpebbleanddropitinthecoffeepot.Thiswillbreakthesurfacetensionandpermitthefloatinggroundstosink.

4. Oncethegroundshavesettledinthebottom,pourthecof-feeinyourcup.Ifyou’rereallyconcernedaboutgettingcof-feegroundsinyourteeth,useabandanatopourthecoffeethrough.However,carefulpouringcanminimizetheamountofgroundsthatendupinyourcup,ascancarefulsipping.

Other Ideas for Cooking with Eggs:• Puteggs,vegetables,precookedmeats,and/orcheeseinaplasticbagorcontainer.Chill

untilready,thencookscrambleinskillet.Cancutintopiewedgesoncecooked.

• Putbaconinthebottomofapaperlunchbag.Breaktwoeggsontopofbacon.Atthetopofthebag,pokeastronggreenstickthroughthebagsidesandswinggentlyoveranopenfire(nottooclosetothefire).Cooksrapidly.Serveonapieceofbread.

• Cutacircleoutofasliceofbutteredbreadandtoastonesidetoagoldenbrown.Flipoverandcrackaneggintotheun-toastedhole.Finishcookinguntilbreadisfullytoastedandeggisdone.


“No-

Dis

h” D

ish

“No-Dish” Dish *Our most popular recipe submission by far!

see image below for most popular ingredients (all are optional)

1. Opensheetoffoilandplacedesiredingredientsinside.2. Foldfoiltightlytosealandplaceonedgeofcampfire.3. Cooktodesireddoneness,usually10-15minutesdependingonhowhotthefireis.4. Openandeat!


Snacks and Sides

Corn on the CobBruce Anderson, Jamestown, Pennsylvania

corn, unshucked 1. Striponlythesilkfromthecobs.Soaktheunshuckedcobsinapailofwatercom-pletelysubmergedfor30minutesorso.

2. Oncesoaked,whilestillretainingtheleafcoveringwrapthecobscompletelyinheavy-dutyaluminumfoil.Placethewrappedcorncobsonthebottomofthecamp-fire.Coverwithfirewood.

3. Startthecampfireandutilizeitforcookingotherfoodorjusttotellstoriesby.Every15-20minutesrearrangethefirewoodtoturnthewrappedcobsontoanotherside,thenensureallarere-coveredwiththeburningwood.Besureindoingthisstepthatnofoilistorn,asitwillallowmoisturetoescapeandashestodirtyupthecorn.

4. After30-35minutessamplethecorntoseeifitissoftenoughtoeat.Oncethecornisready,itisverytenderandflavorfulduetotheheataffectingtheentrappedmois-ture.

Black Bean Dip Colin Cromwell, Marina Del Rey, California

1 can of black beans2 roma tomatoes (diced)fresh cilantrosalsa1 jalapeno (diced)1 onion (diced)oil (optional)

1. Startbysautéingtheonionsinalittlebitofoil,ifyouwanttolessontheingredientsyoucanjustusesomeofthejuicefromthecanofbeans,salsa,orjalapeno.

2. Oncetheonionstartsbrowning,tossinthebeans,jalapeno,andsalsa.Stiruntilthebeansarehotandtenderandthenmashthemwithyourforktocre-ateasortofbean-paste.

3. Stirintomatoesandcilantro.Servehotwithchips.Youcanalsomakethisthefillingofavegetarianquesadilla.

Try This: Rubrawcornwithsoftenedbuttermixedwithhoneyorgarlicbeforewrappingintinfoil.


Snac

ks a

nd S

ides Baked Onions

Cheryl Ziemann, Canton, Ohio

“They taste wonderful atop a grilled steak or savory hamburger.”

several sweet onionsbutter and/or cheese (optional)

Special equipment: foilglovetongs

1. Takeseveralsweetonionsandsliceasmallsectionoffofthetop.Leavetheouterpeelintact.

2. Wrapinheavydutyfoil,andplaceinhotcoalsofthecampfire.Leaveandletcookforabout20min.

3. Withaprotectivegloveandlongtongs,removeoneonionandopentocheckfortenderness.Donenesswilldependonthesizeoftheonions.Whenaforkpenetrateseasily,removefromfire/coals,takeoutoffoil,peelawayoutsideonionpapers(whichmayhaveblackenedfromcook-ingprocess)andserve.

4. Youcanseasonanywayyouwant,maybeabitofsweetbutter,sprinklewithsomefreshlygratedparmesanorRomanocheese,orjusteatplain.

Roasted Dates and FigsDaniel Mark, Talent, Oregon

12 medjool dates12 fresh figs12 almonds (or pecans)

1. Removethepitsfromthedates.2. Placeonealmond(orpecan)insideeachdate.3. Placethedatesandthefigsonthegrillonmediumorlowheat,turningregu-

larly.4. Takesabout5minutestoprepareand3minutestoroast.

Grandma’s Hot Apple SurpriseCarol Atkins, Lansing, Michigan

applesraisinsnutscinnamon sugar

1. Cutoutcoreofasmanyapplesasneeded.Donotpeel.2. Fillspaceincenterofappleswithotheringredients,orleaveempty.3. Wrapeachappleindividuallyinaluminumfoilorplacethemallinacoveredcookingves-

selandsetthemoncoalsattheouteredgeofyourcampfirewheretheywillcookgradu-ally.Rotateoccasionallyforevencooking.

4. Cooksin20-30minutes,dependingonhowhotthecoalsare.Unwrapandenjoythishealthyalternativetreat.

“WhenIwasakidoneofmyfavoritecampfirerecipeswas“BagsofGold”-abisquickdumplingwithachunkofcheddarcheesehiddeninthemiddle,simmeredinapotoftomatosoup.Whenthedumplingwascookeditwasfluffyontheinside,tomato-yontheoutside,withagloriousmeltycheesecenter.“ Julie Schwartz, Chestnut Ridge, New York


Snacks and SidesTater Tot Casserole John McNeeley, Fountain Valley, California

1 bag tater tots1 diced onion1 small can sliced mushrooms1 stick (4 oz) of butter, cut up1 can diced chilies (optional)

1. Mixallingredients.Makeaboatoutoftinfoil.Addallingredientsandsealuptight.

2. Placeitonthefirefor30min.Mashitallupandservehot.

Camp Potato Salad Presly D. Hollingsworth, Starks, Louisiana

“This one won’t spoil for a few days and gets better every day.”

5 lbs potatoes, small reds make a pretty salad1 small bunch celery1-2 red onions, depending on size.1 pkg kielbasa or hot link sausagefresh chopped parsleyvinegar 1 c olive oilsalt to tastecoarse ground black pepper or crushed red pepperoregano

1. Cutpotatoesintobitesizedchunks&cookinsaltedwater.Sliceonions,celery,parsley,andkielbasaandsetaside.

2. Whenpotatoesaredone,drainandplaceinnon-aluminumcontainer.Addslicedingredientsandseasonings.Pourinvinegaruntilingredientsare1/3covered,thenaddacupofoliveoilandwateruntilalliscovered.

3. Refrigerateuntilreadytogo.Keeponicewhencamping.

Fried Potatoes Mary Kendall, Port Orchard, Washington

chopped or sliced raw potatoes, about 2 per personsliced raw onion, about 1 medium per person.cheese of your choice (for melting on top)cooking oilpepper (optional)

1. Heatenoughoilinfryingpantocoverbottomgenerously.

2. Addpotatoesandonions,andfryuntilbrownedandcookedwell,turningoftentopreventburning.

3. Coverwithcheese,putlidonpan,andwait

Also try this:• Beforeleavinghome,choppotatoesintolargechunksandplaceinagallon-sizeplastic

bag.

• Butterapotatoandplaceintincancoveredwithfoil.Cooknexttohotcoalsabout30-45minuteswithoutremovingfoil.


Brea

ds

More Ideas for Bread and Grain Sides:

• Cannedbiscuitswrappedaroundstickandbakedoverfire.• Cannedbiscuitscookedontopofstewindutchovenjustbeforeit’sdone.• Englishmuffinsdonotdryoutasquicklyasbreadsotheyarestillgoodtoeatafterafewdays.• Forcornbread,combinedryingredientsinadvanceinplasticbag.Mixinwetingredients,nuts

andvegetablesatcampsitejustbeforecooking.Putthewetcornbreadmixtureinanoiledpancoveredwithfoilandsetinorabovethefire.

Ginger Bread and Applesauce Heidi Hunt, Topeka, Kansas

1. Startahardwoodcampfire.Youneedcoalsforthisrecipe.Sogiveyourselftimeforthefiretoburntohotcoals.Youalsocanusecharcoalbriquettesforthiscookingmethod.

2. PourtheapplesauceintoagreasedcastironDutchoven.Mixthegingerbreadbatterperinstructionsandpourovertheapplesauce.

3. PuttheliddedDutchovenontoabedofcoalsandputashovelfullofhotcoalsonthelid.DoNOTplacetheDutchovenINTOalargebedofcoals,butonlyonasinglelayerofhotcoals.Ifusingcharcoal,settheDutchovenonabedofhotcharcoal(aboutadozenbriquettes)andputaboutthesamenum-beronthelid.

4. Checkfordonenessafter20minutes.Youdon’twanttoburntheapplesauce,butyouwantthegingerbreadtobecookedthrough.Useatoothpicktotest.Servehot!

box of gingerbread mix24 oz. jar of applesauce

Blue Corn Tortillas Ronald Lemley, Sonoma, California

“We made blue corn tortillas and walked into Truchas Peak area of the Sangre de Cristo mountains south of Taos, New Mexico. My buddy also roasted several fresh Big Jim variety green chilis in the fire. We peeled those and ate them with blue corn tortillas and cheese.”

2 c blue corn flour1 T olive oil1 ½ c warm waterpinch coarse salt

Special equipment: clear produce bags

1. Mixbluecornflourwitholiveoilandwarmwaterwithapinchofsalt.2. Rollthetortillaflourintorounddoughballsaboutthesizeofatennisball,and

pressthemflatbetweenclearproducebags.3. Frythemoverthefireinanironskillet.


BreadsBasic Bannock BreadThomas Atkinson, Cranford, New Jersey

1 c flour (white or a mixture of white and whole wheat)1 tsp baking powder1/4 tsp salt1/4 c dry milk powder1 T shortening

1. Makethemixathomeaheadoftime.Siftalldryingredients,andthengraduallycutshorteninginwithapastrycutterortwoknivesuntilyouhaveagranular,cornmeal-likemixture.Packageinazip-lockbagforeasytransport.Youcanmakelargebatchesatonceandmakeenoughbannockmixforatripinshortorder.Makesuretosiftthedryingredientswell,soyoudon’tgetleaveningproblems.

2. Thekeytobakingisaconsistentheat.Whileflamesdon’tindicateabadcookingfire,redglowingfiresfromhardwoodworkbest.Startwithasmallcastironfryingpanandoilitwell.

3. Poursomewaterintothezip-lockbagandmixitaround.Becausethewaterandbakingpowderformcar-bondioxidetomakethebreadlight,thefasteryougofrommixingtoskillet,thelighteryourbannockwillbe(therewillalwaysbelumpsthough).Howmuchwateryouadddependsonthehumidityandpersonaltaste.Youdon’twantitanythinnerthanamuffinconsistency.Youcandistributethedoughwithapokeofafingerorastickoraspoonifneeded,butitshouldturnoutinafairlyconsistentlump.Remember,it’salwayseasiertoaddwaterthantakeitout.

4. Squeezethemixoutofthebagandontothewarmedpan(notscaldinghot—iftheoilissmoking,it’swaytoohot).Thepancanbewarmedoverthefireifyouhaveagrate,orleanedagainstafewlogsneartheheatsource.Itshouldn’thissorsizzlelikeapancakebatter,thatmeansthingsaretoohot.Coolitoffandbepatient.Thebreadwillstarttoriseslowly.

5. Yourbannockwillstarttolookloaf-like.Atthispointyou’llwanttoflipit:alittleshakeofthepanandflickofthewristcanturnitover,butaspatulaisfairgametoo.Atthispoint,justkeepturningit.You’llknowwhenit’sdone.

6. Ifyouhavealid,youcantrytocookyourbannockdutchoven-styleandputcoalsontoyourskilletlid.Otherwise,youcanturnitovertocookthetop(carefully!)orelsewhenthebottomisdone,propthepanupagainstalogwiththetopfacingthefire.

“Weusedthesamebasicrecipe-insmalleramounts-tomakeRosePetalJam!Thiswasaspecialtreatwhenwespentthesummercamp-ingoutinthewildsofnorthernBritishColumbia.Findawildraspberrypatch.Pickabasketfull-2or3quarts.Rinse.Putinsauce-pan.Addapproximately1cupsugar&1cupwater.Bringtoboil.Smushberries.Stiruntilitstartstothicken.Serve.Greatonbreakfastpancakes.“


Soup

s an

d St

ews

Hungarian GulyasAva Molnar Heinrichsdorff, Colorado Springs, Colorado

“‘Gulyas’ means ‘herder’ my mother said, and the original Gulyas stew was indeed a campfire meal that a man could prepare easily when out with the livestock. Some say this is even tastier the second day.”

1. Searthemeat,chickenorfishinafryingpan.2. Cutupthepeppers,tomatoesandonions:cutafewofthemveryfinetoflavorthebrothwellandtherest

ofthemcoarsely,recognizably.Putthevegetablesinastewpot.3. Ifyouareusingbeef,porkorchicken,addthesearedmeattothepotandthenaddwatertocoverthe

solidsbyaboutaninch.4. Addsalt,pepperand“sweet”paprika-enoughpaprikasothatthebrothbecomesarussetcolor.(Ifyou

areusingfish,addwatertocoverthevegetables,addthespices,andsimmeruntiltheveggiesarealmosttenderbeforeyouaddthefish.)

5. Simmeruntilthemeatalmostfallsfromthebonesorthefishisjustcookedthrough;addwaterasneces-sary,keepingitathicksoup-stew.Tasteandadjustseasonings.

6. Ifyouhavesourcream,add1cupshortlybeforeservingandstirwell.Serveinsoupbowlsoverhotboiledpotatoesornoodles.Withtherestofthesourcream,garnisheachperson’sbowl.Passthehotpaprikasopeoplecanmaketheirportionsassharplyspicyastheylike.

(serves four)1 ½ - 2 lbs. meat cut into stew, or 1 cut-up chicken, or 4 ample pieces of boneless fish4 T “sweet” (mild) Hungarian paprika. dash of hot Hungarian paprika (taste and add as you like)3 or 4 big tomatoes (or 1 big can)2 big green bell peppers2 onions, yellow preferred salt and pepper to tastefat or oil to sear the meat or fish2 cups of sour cream, if available


Soups and Stews

Campfire ChiliCindy Rupp, Wapwallopen, Pennsylvania

1 lb. ground beef1 large can kidney beans1 can diced tomatoes1 can pureed tomatoesonions & green peppers if desired1 envelope chili seasoning mix1 box Jiffy corn muffin mix

1. Whenfirelogsareglowingred,arrangetheminaringaroundanemptyspacethesizeofyourpot.

2. Placeacastironcookingpotinthespace&addthegroundbeef,onions,&peppers.Cook&stiruntilgroundbeefisbrownedthrough.

3. Addtomatoes,tomatopuree,&seasoningmix.Placelidoncookingpot&allowtoheatthrough.

4. Whileitisheating,preparemuffinmixaccordingtothepackagedirections.

5. Whenchiliishot,spreadthepreparedmuffinmixoverthetopofthechili.

6. Placelidbackonthepot.Placeredcoalsatopthelidandcookuntilthecornbreadtoppingisdone.Howlongthiswilltakedependsonhowhotyourcoalsare.Itcouldbeaslittleas15-20minutes;orcouldbelonger.

7. Removepotfromfire&serve.

High Energy Soba Shiitake StewJohn R Farina, Stamford, Connecticut

(serves two to four)1-2 onions, cut into eighths2-4 medium sized carrots (or parsnips if you like) cut into half-inch or so slices1 package of jinenjo soba (wild mountain yam noodles)1 oz. dried shiitake mushrooms1 T of Dr. Bronner’s protein powder (if you can get it)dash of sea salt

1. Placecutonionsandcarrotsintothewaterandbringtoboil.Reduceheatandcookuntilonionsandcar-rotsarealmosttender.

2. Addinproteinpowderandsalt.Stir.AddinsobaCookanotherfewminutesdependingonaltitudeuntilsobaistenderbutnotlimp;turnoffburner

3. Floatshiitakemushroomsontop.Stirlightly.Whenshiitakeisfullymoistened,stirthoroughlyintothestew.

4. Letsituntilsobaisready(aldente,orsofterifyoulike)stiragainandserve.Thisstewisgreatforbreakfastbeforedemandinghikesorclimbs,andalsoperfectbeforeretiringinsubfreezingtemperatures(withorwithoutroaringcampfire).


Soup

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Lentil Black Bean StewLaDiva Dietitian, Allentown, Pennsylvania

1 med onion, chopped1 med carrot, chopped1 med potato, cubed5 c water1 c dry lentil flakes1 c black bean soup Flakes2 T hot sauce

1. Puttheonionandpotatointothepotandletheatupwiththewater.Boilfor2min-utes.

2. Addcarrot.Boilfor2minutes.3. Stirinflakes.Takeoffheat,putalidonand

letsteamfor5minutes.Stirwithspoonandaddmorewaterifnecessary.

4. Addhotsauceandserve.

Carrot Cashew SoupKim and Steve Bondi, Mazama, Washington

(makes enough for two hungry hiking souls)1/4 c dehydrated onion1/4 c dehydrated shredded carrot3/4 c dehydrated apple1/4 c instant rice1/4 c tomato powder1/4 c raisins1/4 c chopped cashewsdash curry powderdash garlic powder or dried garlic flakes3/4 tsp salt

1. Combineingredientsathome.2. Atcampsite,put1/2cupsoupmixininsu-

latedmug,add1cupboilingwaterandstir.3. Coverandletstandfor10minutes.

Tomato Apple Soup L. Freeman, Sarasota, Florida

This was the best campfire food I ever tasted, and was an accidental creation. I was 13 years old, and we were on a 3 day camping trip organized by our campfire girl camp, Camp Wyandot in Ohio. We thought we were making tomato soup but opened the wrong packages. We three girls on cooking duty tried to hide our mistake, but turned out to be the best tomato soup we ever made!

(serves eight)3 packages dehydrated tomato soup2 packages of dehydrated applesauce

Blendwithwateraccordingtodirectionsonsouppackagesandheat.

Quick and Easy Chicken Stew Kimberly Felong, Roosevelt, New Jersey

1 lb boneless skinless chicken breasts, cubed2 cans cream of chicken soup1-2 c baby carrots1 can small potatoes1 can vegetables (peas, green beans or mixed)1 onion choppedoilsalt/pepper to taste

1. Greaseadutchovenwithoilandcookchickenuntilwhiteonallsides.

2. Addremainingingredients,cover,andcookovercoalsuntilchickeniscookedthroughandcarrotsaretender,about20-30min.


Vegetable and Pasta Dishespita bread

pizza saucepepperoni, mushroom, spinach, garlic, onion, and/or any other ingredients you likeany cheese you likebasil, oregano, thyme, any spices you like

Campfire PizzaLindsay Wolter, Anchorage, Alaska

1. Openpitaupandplacesauceonbothsides.Placeotheringredientsandspicesbetweentheslices.2. Closethepitabackup,surroundwithtinfoil,andcookovercoalsforabout10minutes.3. Flipthepizzaafterseveralminutestomakesurebothsidesgetcooked.

Pumpkin Hot Pot Angi Atkins Dodge, Alexandria, Virginia

pumpkin (paler skinned ones tend to taste the best!)bag of breadcrumbs2 tsp. saltstick of butter1 c each of dried cranberries, raisins, and chopped walnuts1 c chopped apples or pears1 c orange juice

1. Cutthetopoffofapumpkinandscrapethestringyinsidesoutwiththeseeds.2. Throwinrestofingredients.Returntop,wrapoutsideofpumpkinwithaluminumfoil,andpopitdirectly

inthefire.3. Stiroccasionallyandremovefromfirewheninsideofpumpkingetssoftenoughtoscoopout.Servein

bowls


Vege

tabl

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Dis

hes

Wild Mushroom RisottoEllen O’Connor, Riverside, Rhode Island

“For experienced mushroomers (or those who wish to carry light weights like semi-dry shitake) this is a deli-cious and campfire-friendly recipe.”

mushrooms-sauteed or fresh butterchopped onionhandful of fresh or dried herbs1 c arborio ricebottle of white wine handful grated parmesan cheese

1. Heatskilletandaseparatecoveredpotofsimmeringwater.2. Throwalumpofbutter,onionandherbsintoskillet.3. Whenthebutterismelted,spoonacupofArborioriceintoitand

stiritaround.Whenthericelooksalittlemoretranslucent,throwinabout3/4cuporsoofwhitewine.Tossthataround,stirringocca-sionally,untilthericehasabsorbedthewine.

4. Then,movingthepantowhereit’smoresimmeringsteadilythanboilingheavily,useyourdrinkingcuptoladleaboutacup’sworthofthesimmeringwaterintoit.Stirthatoccasionallytillthericeabsorbsthat.Repeatthatoneortwotimesmore,stirringnowandagaintopreventsticking,tillriceisalmostcooked.

5. Alongwithyourlastladleofhotwater,throwinthemushrooms,anothernubofbutterandahandfulofgratedparmesancheese.Whenthat’sabsorbed,you’redone.Accompanywithremainingwine.

Camping ChileQuillas Kelly Burch, Oakhurst, California

1 lb bag of corn tortillas2 diced tomatoes1 chopped onion2 diced peppers 2 c grated cheese16 oz enchilada sauce (hot to mild)

optional toppings: lemon juice chopped cilantrosour creamcottage cheesefresh chopped green or red onions

optional sides: can of pinto or refried beans, small can of black olives, clove of garlic,can of corn or hominy

1. Dumpthechipsintoalargecoveredcampovenorpotwhichcanbeplacedonafireorgrill.

2. Putthesolidingredientsonnextinanyorderandgentlycombinethemwithaspoon.Pourenchiladasaucesauceoverthecontentsofthepot.Stirgently.

3. Heatforabout40minutes.Theblendisdonewhenthecheeseismeltedandyoucansmellenchiladas.Addtop-pings.Thisdishisquitesimpleinitsingredientsbutcanbemodifiedbasedontastesbyjustaddingmoreingredients.


Vegetable and Pasta Dishes

Algonquin Mac and CheeseRobin, Ojo Feliz, New Mexico

Rotelle (enough for 2-3 people)2-3 T butter or margarine3-4 crushed cloves of garlic3-4 T spicy brown mustard1 c provolone cheese, gratedsalt and peppermilk (optional)italian bread crumbs (optional)

Special equipment: casserole dish (optional)

1. Meltbutterandmixingarlicandmustard.2. Cookpasta,anddrainwhenaldente.3. Returntopanandaddmustardmix,cheese,saltandpepper.4. Atthispoint,dishcanbeheatedbrieflytomeltcheese.Orifyouhave

anoven,placepastaincasseroledish,andpourinenoughmilkjustuntilitbeginstoappearatedgeofdish.TopwithItalianbreadcrumbsandbakeforabouthalfanhourat350degreesuntilbreadcrumbsbrownup.

Pasta BologneseLiz Mullaney, Austin, Texas

“To make this easy and highly satisfying trail dinner comfort food, you’ll need to create your own “tomato paste leather” in advance. Don’t worry, it’s fun.”

for prep at home: can of tomato paste

on the trail:pastaseasonings

1. Beforethetrip,popopenacanoftomatopaste,spreaditinthicksmearsontoafoilorparchmentpaperlinedcookiesheet,anddehydrateinawarmoven(150degreesorso)untilit’stheconsistencyofafruitstrip.Remove,cool,peeloff.

2. Onthetrail,boilyourwaterandaddthepasta.Removethepastawhendone,reservingsomeofthewatertorehydratethetomatoleather.

3. Combinetomatoleatherandpasta,andaddalittlesalt,pepperand/orherbsifdesired.Scarfdownwhileenjoyingtheview!

Chinese Cream Sauce John Burkhart, Morgantown, West Virginia

“Double the recipe if you like cooking lunch for the next day.”

(serves 4)1 soft package of cream cheese1 small can or tube)of tomato pastesoy sauce to tasteresh, dried, or powdered garliconions- cooked or dried pieces1 pkg of thin spaghetti or bow-tie noodles

1. Boilwaterandcookpasta.2. Meanwhile,addallotheringredientstogetherinasmall

saucepan.Addenoughwatersothatingredientsbecomeamedium-thicksauce.

3. Stirandthenheatoverstoveorcampfire.Keepstirringuntilingredientsarefullycombined.

4. Serveovercookedpasta.


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Fresh Caught TroutBen Frazer, Knoxville, Tennessee

freshly caught troutolive oil2 lemons, cut in thin slicesfresh dillice cubes

1. Cleansixfreshlycaughttrout.2. Spreadoutalargepieceofaluminumfoilandcoatlightlyinoliveoil.3. Layfishoutinarowonfoilandcoattoplightlywithoil,lemonslices,and

freshdillsprigs.4. Placeoneicecubeoreachfishnexttofish.Coverwithanotherequallylarge

sheetofaluminumfoil.Sealtightly,donotvent.5. Placeonrackovercoals.Cook8minutespersideandremove.Theicewill

meltsteamingthefishinthefoil.Fishwillbemoistandflaky.ServewithRoastedcornandPotatosalad.

Planked fish Marc Elliot, Mountain View, California

“My father, brother, and I used to go into the wilderness area of Canada where there are thousands of lakes. Traveling by canoe, you don’t carry a lot of heavy goods or fresh meat, but fish are plentiful and easy to catch. Our mainstay evening meal was planked pike.”

fishsage (optional)

Special equipment: wood plank

1. Startagoodcampfire.Splitapieceofwoodsothatyouhavearelativelyflatsurface.

2. Cleanandhalveafish.3. Pegthefishhalvestotheplank’sflatside,rib-sidetotheplank.Youmightwantto

placealittlewildsagebetweenthefishandtheplank.4. Proptheplankatanangletothefire,fishsidetothefire.Ittakesabout10min-

utestocookthefish.


Fresh-caught Fish

Camp Fired Seafood Doni LaBonte, Jacksonville, Florida

“What a great way to end a day near the water!”

fresh catch of the day1 c rice, cooked in pot over campfirewild or diced onion to tasteadditional veggies to tastecanola, sesame or vegetable oilsoy sauce

Special equipment: palm fronds

1. Mixcookedriceandallveggiesinfryingpanwithasmallamountofoilovermediumareaoffire.

2. Sauteuntilveggiesarealdente,addingasmallamountofsoysaucetotaste.

3. Placefilletsoffreshlycaughtfishinpalmfronds,washedandcleaned,wrapsnuglyandtiewithfrondtie.Placeonedgeoffireforaboutfourtofiveminutes,thenrotate,untilfishisdone.

4. Serveoverriceandvegetables,saltandpeppertotaste.

Easy Fish TacosJuliet Laney, Austin, Texas

fish fillets (i.e. tilapia)squash, zucchini, onions, etc.1 can enchilada sauceshredded cheesetortillasolive oilsalt/pepper to taste

1. Chopvegetablesintoequalsizedpieces,andseasonfillets.2. Prepareindividualfoilsteamingpacketsforeachfilletbyrubbingwith

oliveoil,placingonefilletperpacket,thenlayeringdesiredveggiesoverfillet.Tightlyseal/foldedgestotrapsteam.

3. Cookoverfireforapprox.15minutesoruntilveggiesaretender.Assem-bletacoswithcheeseandenchiladasauce.

Ginger SnapperSandy Lethem, Albuquerque, New Mexico

2 red snapper fillets (or other fish)1-2 tomatoes1 large onion or a bunch of scallions1 green peppercoarse black pepper and sea salt, to tastegarlic powder or smashed whole garlicfresh ginger root

1. Arrangewashedsnapperonasheetofheavyfoil.2. Cutonions,tomatoes,andgreenpepperintoslices.Put

egetables,includinggarlic,oversnapper.3. Thinlyslicethegingerroot,tuckintofish.Covertightlywith

foil.4. Cookovercampfire,orgrill,about20minutesuntilfishis

whiteandflakey.


Some other Fish Cooking Ideas:

• Wrapinheavydutyaluminumfoil&placeonhotcoalsfor20minutes.Whengolden,turnandcookothersideforlesstime

• Stuffwithcouscous,rice,ortabouli.• Rollineggandflour,potatochips,orcornmeal.• Spiral-wrapafewslicesofbaconaroundfish&pushontoskewer/stick.

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Preparing a Fish:

1. Killfishbyhittingitjustbehindtheheadwithabluntobject&washthoroughlywithwater

2. Useagoodsharpknifetoremovesidefins.Runbackofknifeatananglerepeat-edlyfromtailtoheadtoscrapescalesoff.

3. Holdtailandslicefish1/4”deepalongbellyuptogills.

4. Scoopoutinternalorgans&rinsethroughly.Guttingshouldbedoneforanyfishlongerthan4“assoonaspossibleaftercatching.

5. Removetailandheadjustbelowgills.Openfishoutwardsandpressbothsidesofribsawayfromfleshwithknifebeforeliftingskeletonaway.


Poultry Dishes

Chicken and DumplingsSteve Gibbs, Dogtown, Florida

“In the cool weather, stew with dumplings is just the thing for a campfire; it is the quintessential hobo meal in the US. I like doing this because of the flexibility of the concept. One can make it from ingredients from a backpack. I offer here a simple, bare bones, recipe suitable for cooler camping; it minimizes utensils and ingre-dients yet still provides a hearty, flavorful, warming meal.”

1 young chicken, whole2 large onions, diced4 ribs celery diced2-3 tsp salt2 tsp baking powder (omit for noodle texture)1 egg (optional)1 ½ - 2 c all-purpose flour milk, if you have it 3 T oil, bacon grease, or chicken fatground black pepperfew pods of cayenne or hot sauceginger, soy, and /or coconut milk (optional)

1. HeatDutchoven.Add1Toffat,onionsandcelery.Stiroverheat.Removefromheatbeforetheygetbrown.

2. Removeonionsandcelerytoaplateforlateruse.3. FillDutchovenhalfwaywithwater.Addafewpods

ofcayennepepperifsodesired.Add2tspofsaltandchicken.Bringtoasimmer,cover,andletsimmeroverheatfor35-45minutes.Removefromheat.Letcoolabit.

4. Removechickenfromwater,leavingwaterbehindinDutchoven.Placechickenonplateandletcool.Whencoolenoughtohandleseparatemeatfromskinandbones.

5. Inthemeantime,preparedumplingsbymixing11/2cupsofflour,2tspbakingpowder,1tspsalt,1-2Toffat/oil,egg,and1/2cupofmilkorwaterinabowl(inthatorder).Ifyoudon’thaveanegg,don’tfret;therearemanyvarietiesofdumplings.

6. Returnonions,celery,andchickentothehotwaterintheDutchoven.Placeoverheat.Bringtoasimmer.Whensimmering,spoonindumplingmixtureabout1tbspatatime(orsmaller).Generouslyseasonmixturewithgroundblackpepper.Coverandsimmerfor15minutes.


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Couscous Curry ChickenDan J. McGuire, Kirkland, Washington

“I am a big believer in freezer bag cooking, especially when solo hiking.”

carried in a one quart freezer/storage bag:½ c of whole wheat couscous½ pouch of cubed chicken breast or salmon1/8 c of dried vegetables 1 cube of chicken boullion1/8 c of raisins or dried cranberries½-1 tsp of curry powder or other spice

for later:shredded coconut or cashews (optional)

1. Pouronecupboilingwateroveringredientsinbagandstirthoroughly.

2. Forceoutmostoftheair,closethebagandplaceitintoafabricthatwillretaintheheat.

3. Letset5-10minutesandthenaddasmallamountofshreddedcoconutandcashewsoryourfavoritenut.

Other Poultry Ideas:

1. Wrapcabbagearoundchickenandthenwrapinfoil.Cookonedgeofcampfireforabout30minutes.

2. Cutinto2inchpieces,addonepacketdryonionsoupmixandabout1/4cupwaterincastironskillet.

3. Brownsaltandpepperedchickenbreastsinaskillet.Whentheyareabouthalfcooked(about10minutes)addacanofmandarinorangesandletthechickenfinishcookinginthejuice.Whenthejuiceisreducedandthechickenisreadytoserve,addcon-densedmilktothickenthesauce.

4. Makemarinadewithfreshpickedblackber-ries,barbequesauce,asplashofwhiskey,blackpepperandhoney.


Poultry Dishes

Steamed Cornish Game HensKathy Rapp, Willard, Missouri

frozen Cornish hen(s)salt and/or herbslarge onionbutter (optional)

1. WrapCornishhen(s)inclothingtokeepcold.Theywillthawslowlyifyouhikeinthefall.Dependingonhowwellpacked,from1-3days.

2. Startfire.Thesewillcookinthecoals.3. Takeplasticoffofhenandsprinkleliberallywithseasonsaltbothoutsideand

inside.Besuretocheckforgibletsontheinside.Goodforgrilling.4. Wrapwithfoilandpokeafewholesinthefoil.Takesecondsheetoffoiland

sprinkleabout1Tofwaterinitandwraphenagainandfoldtheedgestogeth-erandsealwell.Cookforaboutanhourincoals.

5. Ifyoulike,youcancutthetopoffofalargeonionandremovedriedskin.Cutalmosttocore/rootintoabout10slashes.Placelargepatofbutterontopandwrapwithfoil.Again,cookincoalsforaboutanhour.Careful,bothwillbeveryhotwhenunwrapped.

Stick-To-Your-Ribs Coconut Curry Andrew Augustine Jay, Seattle, Washington

1 lb whole wheat Soba noodles100 grams (two pkgs) powdered coconut cream 100 grams chicken or other protein2 T panang curry paste3 cloves garlic½ small onion or dried onion2-4 oz oil (peanut or canola preferred)

optional: diced green peppermushrooms (re-constituted if dried)sliced carrotsother veggies

1. Heatoilinatwo-literorlargerpotovercampstove.Addgarlic,currypaste,driedorfreshonionandstirtillallonionsarecoated.Addanyoptionalveggiesandstirtillcoated.Sautefor2-3mins.

2. Add5cupsofwaterandbringtoboil.Addnoodles,chickenandcoconutpowder.

3. Oncenoodlesaresofttakeoffheatandserve.

Chicken SquaresRhonda Tregay, Charlotte, North Carolina

2 slices bread per person (or canned crescent rolls)cooked ham or chicken, cubed onion & chives cream cheesebuttersalt (optional)

1. Takeonesliceofbreadandputintocastironpan.Ifusingcrescentrolls,useyourfingertopush2trianglestogethertomakeasquare.

2. Heatchickeninseparatepanwithabitofbutterandsalt.Addincreamcheeseandmixwell.Spoonthechicken&creamcheesemixtureintocenterofbread/squares.Ifusingrolls,bringthecornersupandtwisttogethertomakealittlepackage.

3. Addatopsliceofbread,putlidonpan,andheatincampfireuntildone.


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Sweet Kielbassa MixSue Batson, Avalon, Pennsylvania

“One of my favorites, this is a one-pan meal that is spicy and sweet, and does not require much refrigeration for the ingredients. In fact, if you’re careful about your sausage choice, you could even go without a cooler completely.”

(serves about 4)1 sweet onion1 pound Kielbassa or sausage4 potatoes2 apples

1. Slicethesausageintocoinsandtossthemintoalargeskilletorsauce-pan,movingthemaroundastheyheat.Thiswillcoatthepanwithalayerofoil,andkeepeverythingelsefromsticking.

2. Choptheonionandaddittothepan.Allowtheoniontocookuntilitistransparent,stirringfrequently.

3. Quarterthepotatoes.Ileavetheskinson,butpeelthemifyoulike.(Piletheskinsinsideyourfireringbutoutsidethefire.Youcanburnthemwhentheyaredry.)Slicethequarteredpotatoesintothickslices,aboutthesamethicknessasthesausagecoins.

4. Whentheonionsaretransparent,addthepotatoslicestothepanandstirthemtocoatthemwithoil.Addenoughwatertocoverthepotatoesandputalidonthepan.

5. Quarter,core,andslicetheapples.Whenthepotatoesarealmostdone,addtheapples,stir,anduncoverthepan.

6. Allowthewatertoboilaway.(Catchandcondensethesteamifyouareinneedofwater!)Stirgentlytoavoidbreakingupthepotatoesandapple.Serve.


1. Startfiretocreateacoalbasetospreadaboveandbelowdutchoven.Whilecoalsareheatinguprubribswith“MagicDust”andletsit.

2. Oncecoalsareready,spreadthemoutandplacedutchovenontop.Heatoliveoiluntilitstartstosmoke.

3. Carefullyaddporkribsandlightlybrownallsides.Donotovercook.

4. Onceallribsarelightlybrownedremovefromheatandaddgreenandredpeppersalongwiththejarofgiardiniera.Nowadd6ozofGuinnessStoutandcoverwithlid.

5. Placeabovethelidofthedutchoven.Besuretodistributecoalasevenlyaspossible.Checkafterabout15minutes.AddmoreGuin-nessifneeded.Adjustcoalsasneeded.

6. Letsimmerfor30minutes.NowaddBBQ/Maplesauce.Coverovenbutleaveenoughroomforsteamescape.Addcoalsifneed-ed.

7. Lightlysteamuntilsauceglazesthemagicintotheribs,about20minutes!Removefromheatandsitbackandenjoytheview.

Pork Dishes

Potato, Zucchini and Sausage ScrambleMaggie, San Lorenzo, California

3 potatoes cubed3 zucchini cubed 1 onion chopped1 lb of Italian sausage (skinless)pita bread or tortillassalsa and cheese (optional)

1. Brownsausageanddrainoffallbut1Tofgrease.2. Addonionandseasonwithsaltandpepper.Addpotatoesandzuc-

chiniandstirfrytillwarmandtender.3. Addsalsaandcheesetoyourliking.ServeinPitabreadortortillas.

Dutch Oven Maple Glazed Beer Basted Pork RibsCurtis Carter, Jonesboro, Illinois

8-10 lbs lean boneless pork ribs16 oz jar mild Giardiniera1 bottle Guinness Stout17th street “Magic Dust” spice rub½ c maple syrup18 oz. favorite BBQ sauce1 large red onion1 large green and red pepper1/4 c olive oil


Pork

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hes

“Whencamping,there’snothinglikethesavorysmellofbacontogetmeoutofawarmsleepingbagandintothecoldfreshmorningair.Usinghalfofalargeemptycoffeecan,simplysetthecanoveryourcampfireandlaytherawbaconoverthetop.Thebaconfatsimplydrainsdownintoyourfire,andthebaconisflat(thougharched).”

Thomas, Carlsbad, California

Slow-Roasted Shoyu PorkJ.Matt, San Francisco, California

“This recipe is one that is best prepared at home and cooked on the first night of a trip or on any night of a car-camping surf trip with refrigeration or ice to keep it cold. This is especially good with fresh young boar if you can get it.”

(serves 5-6)1-2 lb pork loin 1 large garlic clove1 heaping T fresh grated ginger3-4 small dried Thai red peppers minced (to taste)3 green onions, chopped1 tsp black sesame seedspinch Alaea salt½ c shoyu (preferably Aloha brand)1/4 c mirin1/8 c white wine (cheap for sure)3-4 T sesame oil (fresher the better)

Special equipment: bamboo skewerlarge zip-lock bagstout stick sharpened to a point

1. Aheadoftime:Combineallwetingredientsinameasur-ingcupthenwhiskinthedryingredients.Pokeporkloinwithskeweralloveranddropitintothezip-lockbag.Pourinwellmixedcontentsofmeasuringcup.Shakewellandstoreforatleast6hours,preferablyovernight.

2. Atyourcampsite,buildastronghardwoodfire(oak,pecan,theharderthebetter)andallowtoburndowntoglowinghot.Rakesomeofthehottestcoalstothesideofyourfirepitandaddfreshwoodtomainfire.Bythistimeyouwillhavealreadyfoundastoutdrystickthatisnotlikelytoburnthrough,cleaneditofbark,whittledapointandbuiltarocksupporttoanchorthestick’sbase.

3. Skewertheporkloinalongitslengthandinstallovercookingcoalsabout6”fromedgeoflointocoals.Thisdistancedependsonthestrengthofyourcookingfire.Besuretokeepithotwithcoalsfromthemainfire.

4. Dependingonyourfirethiscantake45-90minutes.Throughoutthecookingtimeitneedstoberotatedtoensureevencooking.Itisgreatservedwithgreens(col-lard,kaleorchard)andrice(calrosericewithfurikake).

Ham & Green BeansMaggie, Altoona, Pennsylvania

1 ham hock2 lbs fresh green beans (cleaned and snapped)1 large onion (chopped)1 large can vegetable broth or water2 cloves of garlic (chopped)salt and pepper to taste

1. Puthamhockinbroth/waterandbringtoboilwhileyouarecleaningthegreenbeans.

2. Placegreenbeansinbrothandslowdownboilingbypushingpanasidecoalsorturndownburner.

3. Addonion,garlicandseasonings.


All-day Adventure

One Venison Ham Rita Bumgarner Kenion, Charlotte, North Carolina

ham

marinate overnight:olive oilred winemustardspices, salt, and pepper

Special equipment: cheesecloth wet clayhammer

1. Beginpreparationsearlyinthemorning.Wraphamincheesecloth.Thencovercompletelyingoodquality,wetclay,about1/4ofaninchthick.Besureallofthehamiscoatedevenly.

2. Buildfireinanareawhereitcanbesafelyplaced.Apitcanbeused.Buildgenerousfire,includingsomehardwood.Whenthefirehasredhotcoals,completelycovertheham,bankthefirewithsoilremovedfromthepit,orashesfromapreviousday.

3. Leavethehaminthecoalsallday.Whenthebakingiscomplete,theclaywillsoundlikeaceramicsurfacewhentapped.Striketheclaywithahardobject,ahammerisgood.Theblowshouldbreaktheclayallthewayaroundtheham.

4. Removecheesecloth.Serve.

Pot Roast Suzy Forwood, Auburn, California

pork or beef roastcarrotsonionsother veggies optionalsalt, pepper, spices

1. Takeaporkorbeefroastandplaceitintoaheavypotwithaheavylid.Addcarrots,onions,andwhateverotherveggiesyoulike.Addsomesaltandpepperandperhapsotherspicestoo.Now,addwatertocoverabouthalfoftheroast.

2. Tightlyclosethelidandburythepotinthehotcoalsofyourcampfire.Idothisusingthehotashesfromthepreviousnight’sfire.Makesuretoweighdownthelidwithsomeheavyrocks.That’llkeepthecrittersout.

3. Now,enjoyyourday.Within4+hours,yourmealiscomplete!

Hot Rock ChickenPaul Brugger, Carson City, Nevada

1 whole chickensalt & pepperspices to taste (thyme, sage, etc.)

Special equipment: dish toweldried pine needles or leavesburlap sack or old pillow casesmooth, clean rock (about 4” across)

1. Earlyintheday,getanicefiregoingandputtherockinthefirewhereitwillgetveryhot.

2. Preparethechickenwithsalt,pepper,andvariousotherspicestotaste.

3. CAREFULLYremovetherockfromthefire,andplaceitintothecav-ityofthechicken.

4. Wrapthechickensecurelyinthedishtowelandthenthepineneedlesorleaves,sothatthereisalayerofatleast2or3inchesofinsulatingmaterialsurroundingthechicken.Theresultantpackageshouldbeasbigasabasketball,preferablybigger.

5. Putthechickeninthebagandhangitfromthebranchofatree.Leaveitforseveralhours.Itwillcookfromtheinsideout.

6. Removefromwrappingsandserve.Themeatshouldliterallyfalloffthebones.

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Dutch Oven Short RibsCarol Ann Berkeley, Boxford, Massachusetts

(serves 4 to 6)3 lbs. beef short ribs 4 carrots, pared and halved1 ½ tsp good salt 4 potatoes, pared and halved½ pepper flour for gravy2 onions, sliced1/2 tsp. dry mustard2 tsp lemon juice2 bay leaves1 ½ c water1/4 c brown sugar

1. Preheatdutchovenovercoals,andbrownshortribsintheirownfat.Pouroffdrippingsandseasonwithsaltandpepper.

2. Addonions,drymustard,lemonjuice,bayleavesandwater.Placelidonovenandcoverlidwithhotcoals.Cookforabouttwohours.

3. Removelid,addbrownsugar,carrotsandpotatoes.Ialsoaddedapattipansquashslicedup.

4. Coverandcookonemorehouruntilvegetablesaretender.5. Discardbayleafandremoveribsandvegetablestoaplatter.Thicken

cookingliquidwithflourandpourgravyovermeat.Servehot.

Corned Beef and Eggs Laura McGowan, Lothian, Maryland

canned corned beef hash1-2 eggsparmesan cheesesalt & pepper

1. Usethecornedbeefhashcantomake“holder”(twolayersbecauseitwillbesetonhotcoals).

2. Linetheholderswithcornedbeefhash.Break1-2eggsintoholderswithcornedbeefhash.Sprinklewithparmesan,salt&pepper.

3. Coverholderwithfoilandplaceonhotcoalsfor5-10minutes.Openandserve.


Beef Dishes

Shepherds Pie from the chilly Laurel Mountains of PennsylvaniaCarrie, Cambridge, OH

1 lb ground beef1 small diced onion2 cloves minced garlic4 potatoes cubed1 can green beans1 can corn 1 can diced tomatoescheese (optional)

1. Inabigcastironskillet,browngroundbeef,andaddallvegetables.Usetheliquidinthecannedveggiestohelpsteamthepotatoes.

2. Coverandsimmeruntilthepotatoesaredone.Topwithcheeseifyouwant.

Campfire SteakMatt Hammel, Denver, Colorado

ribeye steak oil spices

1. Marinatethesteakinsomewater,oilandfavoritespices.2. Findaflatrockandsetitinthefirewhenit’sbigwithlotsofflame.3. Wait10-15minfortherocktoheatupandthefiretosettledownabitthenputyour

steaksintheflatrockandcooktodesireddoneness.

Surf and Turf on a Stick Kevin Johnson, Saratoga Springs, New

1 ½ lb lobster (precooked and steamed)½ lb steak tenderloin (raw)red pepper (raw)campfire stick

Simplyroastoverthefireasyouwouldamarshmallowandenjoythefreshestjuiciestsurfandturfever!


Beef

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“Cleanashovelanduseitforagrilltocookburgersonabonfire.Justthatsimple.It’sthebesthamburgerever.”

J.Hester, Morgan Hill, California

Tasty Shish Kabobs Julie Torkelson, Chicago, IL

marinade: (enough for two gallon-sized plastic bags)1 c extra-virgin olive oil3/4 c soy sauce½ c lemon juice1/4 c worcestershire sauce1/4 c prepared dijon mustard1 ½ tsp of freshly ground pepper2 cloves of garlic, minced1 tsp meat tenderizer (optional)

cherry tomatoesone green, one yellow, and one orange pepper, cut into bite sizesred onion, cut into eighthsmushroomschicken breast and/or top sirloin steak (optional)

1. Simplywhisktheingredientstocreatethemarinade.Imarinatedthemeatandveg-giesinseparateplasticbags.Themeatcanmarinatefor24-48hoursandveg-giesforonly4to6hours,sotheywon’tgetsoggy.

2. Createyourkabobsandplaceoverthecampfire.You’llwanttokeepthemoutoftheflame,andmakesurethefireishot.Themeatcantakelongertocook(espe-ciallythechicken),soyoumaywanttoputonaseparatekabob.

3. Allowatleast20minutestocookoncampfiredependingonfiretemperature.


Beef Dishes

One-skillet Ground Beef and Dumplings Linda Carraway, Tampa, Florida

(serves about 5)1 lb. lean ground beef1 large onion, peeled and chopped3 fresh minced garlic cloves2 T olive oil1 28-oz. can diced tomatoes1 15 oz. can cut green beans½ tsp salt, pepper to taste1 ½ tsp dried crushed Greek oregano1 box Bisquick with ingredients to make the biscuits

1. Sautebeef,onion,andgarlicinoliveoilincastironskilletuntilmeatisnolongerpink.Drainofffatandjuices.Addtomatoes,greenbeans,salt,andoregano.Cookuntilsimmering.Addpeppertotaste.

2. MixbiscuitsperBisquickrecipeanddropbyheapingteaspoonfulsontopofsimmeringskilletmixture.Coverwithlidandcontinuetocookfor7-8minutesuntildumplingsaredone.

Bacon Wrapped BeefJohn D. Berry, Benicia, California

“I use this as a first night meal when backpacking, so after that night, the weight is no longer in my pack and it gives an energy boost. The marinade is the trick.”

meat marinade to prepare before trip:(for at least 6)½ c olive oil4 peeled garlic cloves, thinly sliced2 peeled shallots, thinly sliced1/4 c balsamic vinegar2 c prune juice1 c apple juice ½ c soy sauce1 T fresh rosemary, thyme or both1tsp ground black pepper

6 oz piece of lean beef per person 3 pieces of bacon per piece of beef

Special equipment: wooden toothpicks

1. Blendmarinateingredientsuntilfinelyground.Placemeatincontainerandcoverwithmarinadeforupto24hrs.

2. Whenreadytocook,remove&discardmarinade,andgrilltoyoursatisfaction.

3. Takeofffireandletrestforfewminutes(keepinminditwillstillcookwhileresting).Wrapbeefwithbacon(usewoodentooth-picks).

4. Grilluntildone.Canservewithriceorbreadand/oryourchoiceofwildordomesticgreens.


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Buffalo Throw John Guyton, Mayhew, Mississippi

“We used this at environmental education weekends in the Land Between the Lakes in west Kentucky and it makes a great cooking demonstration. The eyes of spectators who see large steaks tossed onto the coals is quite exciting!”

buffalo steakssalad dressingbutter

1. Soakbuffalosteakovernightinsaladdressing.2. Tosssteakdirectlyontoabedofredhotcoals.After3or4minutesononeside,

flipusingaforksecurelyattachedtoalongstick.Afterthesecondsideiscooked,forkandholdthebuffalosteakwhileasecondcookassistsbyrappingthesticktodislodgeanyclinkers.

3. Now,dunkthesteakinabucketofbutter,rakeapotatooutofthecoals,grabacoldone,leanagainstatreeanddine.


Other M

eat Dishes

venison select cuts3 vadalia onions (sliced)garlicsalt and pepper (to taste)½ c flour3 pkgs favorite brown gravy mixgreen peppersother vegetables optional

1. Takevenisonselectcutsandremoveallsilverskin.Washthoroughly.Searoverfireforabout2minutesperside.Cutintocubes.Removepanfromfire.

2. Addonions,garlic,saltandpepper.Caramelizeonionsandthenremovefrompan.

3. Takeflourandgravymix,andaddtoonecupofwaterinlargepan.4. Whilestirringoverhotfire,addvenison,greenpeppersandany

othervegetableyouwant.Stirfrequentlyuntilallgravyandflourisabsorbedintothegravy.

Venison Sirloin Tip Jim Russell, Rice, Minnesota

“Seasonandmarinatelambchopsinoliveoil,garlic,pepper,andherbesdeprovence.Packitinaziplockbag.Thesecretistofindablackoryellowbirchtree.Takesomesmallgreenbranchesandweavethemaroundthechops.Cookinanopenfire.Thebirchwilladdaflavorsimilartomintsauce.Gourmetmealinthewoods!”

David Holbrook, Boston, Massachusetts

Lime Mint Tuna SteaksGordon White, Seattle, Washington

“I like to add the frozen fish to the marinade and put in the cooler when I leave the house for a camping trip. By that evening the fish is ready to cook on the fire.”

juice of 2 medium limes 4-6 cloves of garlic chopped1 c chopped fresh mint leaves3/4 c white wine3/4 c tamari 1 1/4 c olive oil2 tuna or Mahi Mahi steaks

1. Addallingredientsandmarinateforafewhoursorovernight.2. Placethefishonabowl-shapedpieceofaluminumfoil(doubledover)

andcook10+minutes,turningregularlyuntilthefishiscookedtoyourliking.


Last

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Lea

st

Banana boatCatherine Grant, Kennesaw, Georgia

1 ripe banana per personmini marshmallowschocolate chips peanut butter (optional)

1. Pullbacksectionofbananapeelone-inchwide,butdonotbreakitofffrombanana(aknifecanhelpgetbestshapesliver)

2. Usingspoon,scoopoutsomebananapulp.Fillwithmarshmallows,chocolatechips,andpeanutbutterifdesired

3. Laypulledbackpeeloverbanana.Roll/wrapbananainfoilandplaceoverornearcampfireheat.

4. Singsillysongsortellspookystories(about10minutes).Removefromfire,unwrap,andusespoontoscoopyummydollopsofgooeysweet-ness.

“Takedumplingdough(fromBisquickorscratch)andhidechocolateinthemiddle.Simmerinapotofhotcocoa.Whenthedumplingispuffedupandcooked,thechoco-lateinthemiddlewillbemelted,andtheoutsideofthedumplingwillbesteepedincocoa.Youcandrinkthecocoa,too!”

Julie Schwartz, Chestnut Ridge, New York


Last but not LeastBackcountry Cake Brian F., Philadelphia, Pennsylvania

“My friend, Canteen Boy, came up with this recipe to celebrate his birthday while we were hiking the Long Trail in Vermont. This recipe takes patience and a bit of fuel if you are using a stove, but the result is great!”

1 c Bisquick1/3 c hot cocoa mix1/3 c sugar½ c waterhoney (optional)

1. Thoroughlymixallsolids,thenslowlymixinwater.Addthebattertoanonstickorgreasedpan(weusedalittleoliveoil).

2. Cookoverafireorstove,butbeverycarefultocontrolthetemperature.Topre-ventthebottomfromburning,youcanchangetheheightofthepanorputthepanontopofapotofboilingwater.Ifyouhavea1/2inchthickamountofbatterinyourpan,itshouldtakeabout15mintothoroughlycook.

3. Ifyouwant,repeattocreatemultiplelayersandstackthemtogetherwithhoney.

Orange SurpriseEllyn L. Owen, Baldwin, Kansas

whole orangesgingerbread cake mix ingredients for making mixapplesraisinscarrotsceleryvanilla yogurttiny marshmallowsmayonnaise

1. Cutorangesinhalfandscoopouttheinsides(savepeels).2. Putthepulpintoalargebowl.Cutuptheapplesintoslices,dicethe

carrotsandcuttheceleryintosmallbitesizedpieces.Addtheraisinsandthemarshmallows.Mixthemayoandtheyogurtintoadressingtouseonthesalad.

3. Inaseparatebowl,addthecakemixandtheotheringredients.Fillthescoopedoutorangeshell3/4fullofcakemix.

4. Settheorangeshells&cakemixonevencoalsfromyourburneddownfireorcharcoal.Youcancoverlooselywithasheetoffoil.Bakeuntildone(toothpicktest).Younowhaveahealthysaladandorangeflavoredcakefordessert.

Campfire Cobbler Brock Ainsworth, Shawnee, Kansas

(serves about 6)2 large cans of peaches, apples or cherriescrumb cake mix1 eggsplash of milk

1. InaDutchoven,pourtwobigcansoffruitintothepot.2. Mixupaboxofcrumbcakemixwithaneggandalittle

milk.3. Pourbatterontopoffruitandsliceupastickofbutterand

placeslicesontopofmix.4. Placecoveronpotandcookwithacoupleshovelsofhot

campfirecoalsontopoflidforabout30-40mintillcakeisfluffyandcrumbtoppingisdone.

5. Removecoalsandenjoy.It’sbestifyouletitcool.Scaldingfruitburnsyourfriend’smouths!


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Lea

st Sweet Treats Diane Gallagher, Waterloo, Iowa

refrigerated biscuitsmelted buttercinnamonsugar, honey or jam

1. Takeyourfavoritekindofrefrigeratorbiscuitsandflattenthemslightly.2. Windthemaroundastick(whateveryouuseforyourhotdogsormarshmal-

lows)androastuntilgoldenbrownanddoneinside.3. Rollinmeltedbutterormargarine(butterspraymightwork)thenrollorshake

inamixtureofcinnamonandsugar.4. Butterwithbrownsugarorpowderedsugarisalsogood,oryoucanusehoney

orjam/jelly.

Peanut Butter CookiesSharron Gale West, International Falls, Minnesota

“Prepare a nice kettle of your favorite tea or coffee to serve with this campfire treat.”

1 c peanut butter 1 c plain flour1 c brown sugar1/4 c mayonnaise1/4 c honey

1. Blendingredientstogetheruntiltheyreachasmoothconsistency.2. Preparefireusingsomeslowcookingoakwoodwithsomedrykindlingtillits

burneddowntored-lavalookingcoals.Spreadthecoalsevenlytofillthepitfromsidetosidematchingthesizeofthecookingpanyou’llbeusing.Acastironorheavysteelpanworksgreatandkeepin-mindthethinnerthepanthehotterthetemperatureforbaking.(Youwanttoinsureasmallhomemadeoventechniqueforbaking,notsizzlingorscorching).Setyourrackoverthecoalsallowingaboutafiveinchdifferencefromthecoalstotherack.

3. Flouryourhandsandspoonoutabout1tablespoonofdoughinyourpalmandrollitintoahalf-dollar-coinsizedshape,abouthalfaninchthick.Thenplaceitinthepanandpressthetopwithaforktillsomeofthedoughsqueezesthroughtheprongs.Fillthepanupnicelywithsmallseparationsbetweencookies.

4. Coverpanwithasheetofaluminumfoil,butdonotsealthefoiltothepan.(Thiswillallowthecookingprocesstoholdtheheatbutnotset-upasteambath).Sea-sonyourpanverylightly,becausethepeanutbutterhasitsownoil.

5. Placethepanontheheatedrackoverthefireandallowatleast15minutesforthecookiestobakewiththeforkedtopsboostingalightordarkgolden-browntint,accordingtoyourtaste.


Smore-tacular!

• graham crackers (original, cinna-mon, honey, or chocolate)

• cinnamon raisin bread

• chocolate chip cookies

• granola

• chocolate: white, dark, or specialty like chili, ginger or nuts

• butterscotch chips• peanut butter cup• candy bar: toffee,

cookies and cream, Caramello

• marshmallow bunnies

• gingerbread marshmallows

• marshmallow cooked and then dipped in shredded coconut

• cherry pie filling

• applewood bacon• banana slices • fresh strawberry• sliced & cooked

pear• peanut butter• dried pineapple

rings

Make Your Own S’more *Select your favorites from all our submissions!

Apple S’moresNicole Patton, Midland, Michigan

“They say necessity is the mother of invention. I invented apple s’mores when I was ten years old because we had run out of graham crackers, and happened to be situated near to an abandoned apple orchard. Nothing fancy, but it became a camping staple for my family, and always easy for the kids.”

appleschocolate bar divided into squareslarge marshmallows

1. Leaveyourappleswhole,corethemoutwithamelonballer,butleavethebottomsolid.

2. DroptwosquaresofHershey’sintothehole,andsealitoffwithalargemarshmallow.

3. Wrapinfoilandcookinthecoalslikeyouwouldabakedpotato.

( )

How to Start, Maintain and Extinguish your Campfire1. Removegrass,twigs,leavesandfirewoodfromtenfootdiameteraroundarea.Digapitinthedirt,

aboutafootdeep,andcircleitwithrocks.2. Fillthepitwithsmallpiecesofdry,dead,downedwood.Keepabucketofwaterandshovelnearby.3. Gatherthreetypesofwood:tinder(smalltwigs,dryleaves),kindling(stickssmallerthan1”around),

andfuel(largerpiecesofwoodnothickerthananadult’swrist).4. Piletinderlooselyinthecenterofthefirering/pit,andaddkindlingovertopinatentshape.5. Ignitethetinderwithamatchorlighter(waituntilthematchiscoldbeforediscardingitinthefire).

Addmoretinderasthefiregrows.Blowlightlyatthebaseofthefire.6. Addkindlingandfirewoodtokeepthefiregoingbutonlyifneccessary.Keepthefiresmalland

undercontrol.7. Whenyou’rereadytoretire,allowthewoodtoburncompletelytoash,andpourlotsofwateron

thefireuntilhissingsoundstops,drowningallembers.Stirthecampfireashesandemberswithashovelandmakesureeverythingiswetandtheyarecoldtothetouch.

Info from: smokeybear.com, Boy Scouts of America: Leave No Trace, and Recreational Equipment Incor-porated.

Make a Solar Oven

1. Draw a square on top of a pizza box lid one to two inches from edge. Cut along the three sides opposite of to make a flap. Fold flap up and tape foil to inner side, shiny side out.

2. Open the box and tape foil to the inside of the box. Place a piece of black construction paper in the center of the bottom.

3. With the box still open, throughly tape a double layer of clear plastic wrap over the opening in lid, pulling tightly to seal completely.

4. Place cooker in sunny spot with food on black paper and lid closed. Prop up the lid flap with a stick so sunlight can enter.

Special thanks to all of our members who contributed their campfire recipes!

To learn INSIDER TIPS ON CAMPING or join our WildAlert community, visit www.wilderness.org.

Photocredits:CityofYukon,OK;CreativeCommons:TheBusyBrain,Ironchefbalara,jmayer1129,y2bk,JefferyLove,yurilong,wstryder,julierybarczyk,sporkist,jennifrog.

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Washington, DC 20036(202) 833-2300 wilderness.org

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