Campfire Cooking
from
Easy RV Recipes
Tools needed
For fire pits
10
inch cast iron skillet with cover
2-3
quart cast iron pot
Tongs and mitts or hot pads
aluminum foil
plastic bottle for water for fire
We
carry a propane stove for outdoor cooking
Many items can be prepared on top of the picnic table
while others are being cooked in the pit.
Hot
Tuna Sandwiches
Put tuna in bowl and mix with 1 Tbsp. sweet pickle
relish, 3 Tbsp. soft cheese spread, 1/4 cup mayonnaise.
Mix and spread on hamburger bun. Wrap in foil and cook
over campfire 5-8 minutes on each side.
Toasted
Marshmallows & Gingersnaps
Toast marshmallows and sandwich between two gingersnaps.
Campfire
Chili Stew
1
can roast beef & gravy 12 oz.
1 can whole potatoes, drain
1 can whole mushrooms, drain
1 can stewed tomatoes, 16 oz
1 tsp. celery flakes, 1½ tsp. chili powder
Divide meat, potatoes, mushrooms into 4 servings on
aluminum foil. Mix tomatoes with rest of ingredients and
pour over packets. Fold foil making double seams down
middle and on ends. Roast over coals 15 minutes until hot
through.
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Corn
on the Cob
Soak
in salt water for several hours
Carefully
pull husk down and remove corn silk
Pull husk back up around corn. Roast on grill 15-20
minutes. Turning 2-3 times.
Steak
Marinade
Brush steaks with marinade about an hour before grilling.
Baste often. as you grill over hot coals.
Excellent on London broil. Baste often and slice thin.
¼ C Worcestershire sauce, 2 Tbsp. catsup, 1Tbsp. each vinegar (or lemon juice) & olive oil
½ tsp. ground mustard, ¼ tsp. garlic powder
Combine all ingredients in small jar and shake to mix.
Will keep several weeks refrigerated.
Breakfast
Beans
Camper's
Stew
Campfire
Chili Stew
Meatball
Soup
Poached Fish
Potatoes
in a Pouch
Potato
Onion Bake
Skillet
Zucchini
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| Country
Pineapple Cole Slaw
1 16 oz bag of Cole slaw
1 red delicious apple, cored and cut up
1 8 oz can crushed pineapple, drained
1 Cup crushed walnuts
1/2 C. cranraisins or raisins
2 T. sugar
2 T. rice wine vinegar
Mix together slaw, apple, walnuts and raisins with pineapple.
Mix dressing ingredients and toss. Refrigerate.
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Asian
Seafood Sprout Salad
Serves 4
1 cup cooked shrimp
1 cup cooked crab or scallops
2 cups Mung Bean Sprouts
1 cup chow mein noodles
1/2 cup water chestnuts - chopped
1/4 cup scallions - minced
1/4 cup parsley - chopped
3/4 cup mayonnaise or Vegenaise
1 Tbs. soy sauce, 1 Tbs. lemon juice
1 tsp. ginger - minced
1 head lettuce - your choice
Prepare lettuce and set aside.
Mix mayo, soy sauce, lemon juice and ginger together.
Mix seafood, sprouts, noodles, water chestnuts, scallions and parsley
together.
Toss the 2 mixtures.
Serve
Serve over big lettuce leaves.
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