| Citrus Trout3-4 lb lake trout
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| | Milk
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| 1 orange
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| | Water
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| 1 lemon
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| | Salt
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| 1 lime
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| | Pepper
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| salt & pepper
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| | Garlic Powder
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| butter & oilHow to Prepare:
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| | You have 4 choices to start with......
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| Gut fish and remove head. Thinly slice
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| | 1) Substitute canned whole potatoes for
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| the lemon, orange and lime. Lightly rub
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| | fresh
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| the cavity of the fish with salt. Place
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| | 2) Pre-boil the potatoes at home before
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| fruit slices in cavity with a couple of
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| | going camping
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| dabs of butter. Lightly oil the outside
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| | 3) Use a regular campstove to boil the
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| of the fish and wrap in tin foil making
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| | potatoes
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| sure of a good seal. Cook on each side
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| | 4) Have a hot enough fire going to boil
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| for about 10 mins. Fish will flake off
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| | the potatoes in the kettle (this is the
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| the bones.Camping Cassarole2 cartons Egg
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| | one I usually do, but I'm really into the
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| Substitute (approx. 10 oz. each).
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| | outdoor cooking thing....)Once you figure
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| 1 can evaporated milk (low fat or fat
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| | out which one you are going to do, put
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| free).
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| | mashed potatoes , ham, and enough milk to
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| Low fat sausage (such as Jimmy Dean's
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| | make it paste-like. Add 1 more cup milk.
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| 50% less fat). You can also use a little
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| | Add the rest of the potatoes, onion, and
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| bacon or both.
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| | celery. Slowly cook until all the veggies
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| 6-7 slices bread (any kind).
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| | are soft. Season to taste during this
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| 1 - 1 1/2 cup Low fat shredded cheddar
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| | time. You may need to add water while it
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| cheese.
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| | is slowly cooking to keep the texture you
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| 1-2 tsp. dry mustard.
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| | desire (milk works as well) This should
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| Any vegetables like onions or mushrooms
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| | serve between 4-6 adults. If you need to
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| (sauteed
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| | serve more than this, just figure for
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| with sausage).
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| | every 2 additional people, just add 3
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| salt and pepper to taste.
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| | more potatoes (2 cubed, 1 mashed). The
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| dash or two of cayenne pepper.How to
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| | other veggies are up to your taste.*
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| Prepare:
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| | Chunked means that the veggies don't have
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| Spray a 9x13 pan with Pam or brush with
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| | to be chopped in equal chunks. The whole
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| melted butter (for camping I use the Glad
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| | idea is to make this meal look and taste
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| Oven Ware pans that are disposable). Tear
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| | homemade.Hunter's Stew(Also called
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| bread up into small pieces and put in
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| | Soldiers' Stew, Camp Stew)7 Lbs.Extra
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| bottom of pan. Cook sausage, breaking it
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| | lean ground beef (Or any of the following
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| up while cooking it and put on top of
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| | may be tried)
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| bread in bottom of pan. In a bowl, mix
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| | Diced boneless pork chops
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| eggs with milk and spices and cheese.
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| | Ground pork breakfast sausage
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| Pour over bread and sausage. Cover and
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| | Diced cooked ham
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| leave in refrigerator or ice chest for 24
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| | Diced lamb
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| hours.This can be cooked in a camper
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| | Diced cooked boneless chicken breasts
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| oven, on a camping stove, or on a
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| | Diced cooked turkey breast
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| barbeque (Careful if using plastic oven
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| | 4 large diced potatoes
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| ware, it can melt). If cooked in an oven,
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| | 4 cans tomato puree
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| cook on 350 degree for 40-50 minutes. If
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| | 5 cans tomato sauce
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| cooked on barbeque or camp stove, just
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| | 1 can whole kernel corn, drained
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| keep checking and cook until eggs appear
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| | 1 can green beans, drained
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| done all the way through, especially in
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| | 1 can peas, drained
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| the middle of casserole.This recipe is
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| | 1 can diced carrots, drained
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| great tasting and can be made at home
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| | 1 can lima beans, drained
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| before you go camping.BBQ Pork Ribs1 pkg
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| | 3 large onions, diced
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| boneless pork tenderloin for bbq
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| | 3 cloves garlic, finely diced
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| it usually comes sliced,if not cut the
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| | 3 Tbsp vegetable oil
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| loin into pieces that resemble ribs.
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| | 3 Tbsp worcestershire sauce
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| 1 bottle terriaki sauce or your favorite
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| | 3 Tbsp chili powder
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| marinade or bbq sauce.
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| | Brown the ground beef. Drain the fat
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| 1 clove chopped garlic+1 tsp chopped
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| | from the ground beef. Put the ground beef
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| ginger(if desired)
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| | in a good-sized pot. Add remaining
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| 1 heavy duty ziplock bag or container to
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| | ingredients and mix well. Put on fire or
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| marinade in.How to Prepare:
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| | camp stove and bring to a slight boil.
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| Marinade the meat for as long as you can
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| | Simmer for 10-15 minutes. Ready to
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| in fridge or cooler(if in the cooler make
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| | serve.Fresh Fried Trout2 lb Fresh Trout
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| sure you seal the container well. If it
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| | (without heads, tails, and fins)
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| leaks its real messy)I find 24hrs is
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| | 2 c Milk
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| perfect. Cook on med/low bbq; turning
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| | 1/4 c Flour
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| meat as it cooks to desired doneness.
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| | 1/2 c Butter
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| This can also be prepared in the oven.
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| | 2 tbsp Lemon Juice
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| Just line a baking pan with foil,bake at
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| | 2 tbsp Chopped Parsley
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| 425 for about 20-25 mins or until meat is
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| | Lemon Wedges
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| 160F with meat thermometer.Fish Stew1 lg
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| | Salt
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| pot of raw potatoes,cut in 1/4's
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| | Black Pepper
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| 1 handful of peppercorns
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| | Season the milk to taste with salt and
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| sprinkle salt
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| | black pepper. Soak the trout in the
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| Fish, cut in chunks
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| | mixture for at least 5 mins. Remove the
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| 1 lg tin of carnation milkHow to
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| | trout from the mixture and thoroughly
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| Prepare:
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| | coat it with flour. Place the skillet on
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| Boil potatoes 10 min.with the
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| | hot coals and melt the butter in it.
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| peppercorns & salt. Place fish pieces on
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| | Place the trout in the skillet and brown
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| top of potatoes.Cover & simmer 15 min.
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| | each side. Raise the skillet just above
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| till done. Add the carnation, heat
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| | the hot coals using 2 sticks of the same
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| gently. DON'T BOIL! Serve with rye
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| | size. Sprinkle the trout on both sides
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| bread.Campfire ChickenSplit chicken
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| | with lemon juice and finish cooking it
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| breast
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| | (the trout should flake easily when done
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| Red potatoes (cut in half)
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| | - approx 8 mins. depending on the heat of
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| Carrots (cut in half)
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| | your coals). Sprinkle the trout with the
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| Onion (cut in half)
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| | chopped parsley and serve with the lemon
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| Plum tomato (cut in half)
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| | wedges on the side.* This recipe is works
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| Place the above ingredients into
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| | really well with any variety of trout. I
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| aluminum foil sheets, make into pocket.
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| | feel that when you use freshly caught
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| You can add some seasonings . Bake in the
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| | trout it tastes even better!Campfire Tuna
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| oven or over a campfire. You can also add
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| | Surprise1 can Tuna (drained)
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| a small piece of corn on the cob. This is
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| | 1 can Cream Of Mushroom Soup
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| great - it's a I full meal but no pots or
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| | 1 can Chow Mein Noodles (5oz size)
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| dishes to wash. Great for camping.Grilled
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| | 1 can Cashews (small can)
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| Salmon1 1/2 lbs. salmon
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| | 1/2 cup Green Onions (chopped)
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| 1/2 soy sauce
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| | 1/2 cup Celery (chopped)
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| 1/2 cup olive oil
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| | 2/3 cup Milk
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| 4 cloves chopped garlic
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| | Put everything in a heavy saucepan and
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| Combine oil, soy sauce and garlic and
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| | place on hot coals. Stirring often, cook
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| marinate salmon for 1 hour. Cook salmon
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| | until the onions are soft. Serve with
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| over the fire and you're in for a
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| | some type of bread on the side. Could a
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| tastebud treat. Use the same ingredients
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| | casserole get any easier? Try making this
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| and marinate some of your favorite
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| | at home as wellTater Taco Time1 lb Ground
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| veggies and cook them over the fire for a
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| | Beef
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| wonderful side to go with the
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| | 1/4 cup White Onion (chopped)
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| salmon.Kettle DogsBest when cooked in a
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| | 1/4 cup Green Pepper (chopped)
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| kettle suspended on a tripod over a
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| | 3 cans Sliced Potatoes (drained)
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| campfire...8-10 Hot Dogs
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| | 2 cups Tomato Juice
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| 1-12oz can Chili Beans
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| | 3/4 cup Water
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| 1 pkg Chili Seasonings
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| | 1 pouch Taco Seasoning Mix
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| 1 16+oz jar Mild or Hot Chunky Salsa (as
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| | 1 cup Sour Cream
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| chunky as you can find is best)
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| | 1 tbsp Fresh Parsley (minced)
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| Water
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| | 1/2 tsp Salt
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| Add everything (including the juice from
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| | Place a large heavy skillet over hot
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| the chili bean can) except the water. Add
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| | coals and cook beef, onion, and green
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| water to the desired thickness you want.
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| | pepper until done. Drain off excess fat.
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| Let it slowly cook until you can't stand
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| | mix in the water, taco pouch, and salt.
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| how good it smells anymore. I usually
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| | Raise skillet a little to allow the beef
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| will allow it to simmer over a low
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| | mixture to simmer for 3 mins. Add
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| campfire for 1 1/2 - 2 hours.Kettle Ham &
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| | potatoes and tomato juice and mix well.
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| PotatoesBest when cooked over an open
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| | Cover the skillet and simmer for another
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| fire in a kettle hanging on a tripod1lb
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| | 15 mins. Remove from heat. Combine the
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| Picnic Ham (chunked) - (turkey ham is ok,
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| | sour cream and parsley. Spread the sour
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| but not as good)
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| | cream mixture over the top. Cover and let
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| 6 Potatoes (4 chunked - 2 mashed)
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| | stand for 5 mins. Serves approx. 6
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| 1 Onion (chunked)
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| | adults.
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| 2 Stalks Celery (chunked)
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