Two strips bacon (thick)
One paper lunch bag
One egg
One stick
Cut bacon strips in two, place at the bottom of the paper bag, covering the bottom. It is important that you have thick strips of bacon as thin ones will stick to the paper bag when cooked. Crack egg and put in paper bag on top of the bacon. Fold the top of the lunch bag down and poke a hole through it with the stick. The bag will now be hanging on the end of the stick. Hold over charcoal, not in the flame. The bacon grease will protect the bag, and your bacon and eggs will cook.
Monday, February 4, 2008
Corn on the Cob
corn on the cob, not shucked
large bucket of water
charcoal fire
Soak the corn in a bucket of water for twenty minutes. Place corn directly on coals, turning frequently. Should be done in 10 to 20 minutes.
large bucket of water
charcoal fire
Soak the corn in a bucket of water for twenty minutes. Place corn directly on coals, turning frequently. Should be done in 10 to 20 minutes.
Dutch Oven Wild Card Chili
2 lb chopped meat
1/2 cup chopped onion
1 16 oz. can red beans
1 16 oz. can refried beans
1 8oz. can tomato sauce
1 cup water
1 teas. chopped red pepper (hot)
1/2 teas. each salt, garlic, black pepper, & cayenne
3 table. chili powder
2 table molasses
Brown meat with onions in dutch oven: pour off any fat: Add remaining ingredients: Cover & simmer for 1 hour, stirring occasionally.
1/2 cup chopped onion
1 16 oz. can red beans
1 16 oz. can refried beans
1 8oz. can tomato sauce
1 cup water
1 teas. chopped red pepper (hot)
1/2 teas. each salt, garlic, black pepper, & cayenne
3 table. chili powder
2 table molasses
Brown meat with onions in dutch oven: pour off any fat: Add remaining ingredients: Cover & simmer for 1 hour, stirring occasionally.
Bonnie's Dump Cobbler for Dutch Oven
Line Dutch oven with foil (for easy cleaning).
1 package of yellow or white cake mix (the good stuff, not store brand)
2 cans of sliced apples
Cinnamon
Butter
Pour cans of sliced apples in bottom of dutch oven. Sprinkle cake mix over top of apples, DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR, it will burn. Cover and bake until bubbly and top is lightly browned, about 30-45 min. Any combination of fruits can be used.
- Bonnie
1 package of yellow or white cake mix (the good stuff, not store brand)
2 cans of sliced apples
Cinnamon
Butter
Pour cans of sliced apples in bottom of dutch oven. Sprinkle cake mix over top of apples, DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR, it will burn. Cover and bake until bubbly and top is lightly browned, about 30-45 min. Any combination of fruits can be used.
- Bonnie
Cast Iron Cheesy Biscuits
2 cups all-purpose flour
1 T. baking powder
1 T. sugar
1/2 t. salt
1-1/4 cups shredded cheddar (5 oz)
1/4 cup cold margarine or butter (shredded)
3/4 cup milk
Place dutch oven on 12 hot coals. Put on lid and place 20 hot
coals on top. Preheat 10 minutes.
Meanwhile, combine flour, baking powder, sugar, and salt.
Stir in cheese and margarine, Stir in milk with fork just till moistened
Turn out onto a lightly floured surface, Knead 3 or 4 times.
Pat or roll to 1/2 inch thickness. Cut to 2" round pieces.
Place bisquits in oven, cover and bake 12- 15 minutes.
Makes 15-18
1 T. baking powder
1 T. sugar
1/2 t. salt
1-1/4 cups shredded cheddar (5 oz)
1/4 cup cold margarine or butter (shredded)
3/4 cup milk
Place dutch oven on 12 hot coals. Put on lid and place 20 hot
coals on top. Preheat 10 minutes.
Meanwhile, combine flour, baking powder, sugar, and salt.
Stir in cheese and margarine, Stir in milk with fork just till moistened
Turn out onto a lightly floured surface, Knead 3 or 4 times.
Pat or roll to 1/2 inch thickness. Cut to 2" round pieces.
Place bisquits in oven, cover and bake 12- 15 minutes.
Makes 15-18
Cast Iron Cherry Almond Cobbler
1 cup packaged bisquit mix
2 T. sugar
2 T. cold margarine or butter, shredded
3-4 T. water
2 (16 oz) cans pitted red tart cherries
3/4 cup sugar
3 T. cornstarch
1/2 cup toasted slivered almonds
1 T. margarine or butter (optional)
Coarse sugar
Combine pkg bisquit mix with 2 T. sugar, stir in 2 T. cold shredded margarine
until coated with flour. Add enough water to form dough
Knead on lightly floured surface 20 seconds, roll into 10 inch circle
Cut in 3/4 inch wide strips, cut strips diagonally into 2 inch
long strips. Set aside. Drain cherries, reserve juice. If necessary add water to make 1-1/2 cups. Combine 3/4 cup sugar and cornstarch in dutch oven, stir in reserved juice.
Arrange about 12 hot coals around dutch oven.
Cook and stir cornstarch mixture until it comes to a boil. Stir in
cherries, almonds and 1 T. margarine. Return to boiling.
Place pastry strips randomly atop filling. Sprinkle with coarse sugar.
Add coals around edge if necessary. Place 20 hot coals on lid
Cook 25-30 minutes or until pastry is golden brown
Cool 5 minutes before serving
Serves 6-8
2 T. sugar
2 T. cold margarine or butter, shredded
3-4 T. water
2 (16 oz) cans pitted red tart cherries
3/4 cup sugar
3 T. cornstarch
1/2 cup toasted slivered almonds
1 T. margarine or butter (optional)
Coarse sugar
Combine pkg bisquit mix with 2 T. sugar, stir in 2 T. cold shredded margarine
until coated with flour. Add enough water to form dough
Knead on lightly floured surface 20 seconds, roll into 10 inch circle
Cut in 3/4 inch wide strips, cut strips diagonally into 2 inch
long strips. Set aside. Drain cherries, reserve juice. If necessary add water to make 1-1/2 cups. Combine 3/4 cup sugar and cornstarch in dutch oven, stir in reserved juice.
Arrange about 12 hot coals around dutch oven.
Cook and stir cornstarch mixture until it comes to a boil. Stir in
cherries, almonds and 1 T. margarine. Return to boiling.
Place pastry strips randomly atop filling. Sprinkle with coarse sugar.
Add coals around edge if necessary. Place 20 hot coals on lid
Cook 25-30 minutes or until pastry is golden brown
Cool 5 minutes before serving
Serves 6-8
Cast Iron Chops'n'Roots
2 T. all-purpose flour
1/4 t. salt
1/4 t. pepper
6 pork loin rib chops, cut
1" thick
2 T. cooking oil
2 (10-3/4 oz) cans of condensed
cream of mushroom soup
3/4 cup water
1/2 t. crushed dried basil
1 cup sliced carrots
1 large onion, thinly sliced
2 (15 oz) cans sliced white
potatoes(drained)
or 3 medium potatoes, peeled,
cooked and sliced
1 (4 oz) can sliced mushrooms
(drained)
or 1/2 cup sliced fresh
mushrooms
1 large apple, cored and
sliced (optional)
Combine flour, salt and pepper in shallow dish. Dip chops into flour mix to coat. Place dutch oven with 2 T. oil over 25 hot coals. Brown chops in hot oil.
Meanwhile, combine soup with water and basil in medium bowl, set aside.Return chops to oven(if you took them out) Layer carrots, onions, potatoes, and mushrooms over
chops, top with apple Pour soup mixture over all and cover with lid
Place 20-25 hot coals on the lid and cook
for 30-35 min. Rotate lid 1/3 turn and pot 1/3
turn every 10 minutes. Makes 6 servings
1/4 t. salt
1/4 t. pepper
6 pork loin rib chops, cut
1" thick
2 T. cooking oil
2 (10-3/4 oz) cans of condensed
cream of mushroom soup
3/4 cup water
1/2 t. crushed dried basil
1 cup sliced carrots
1 large onion, thinly sliced
2 (15 oz) cans sliced white
potatoes(drained)
or 3 medium potatoes, peeled,
cooked and sliced
1 (4 oz) can sliced mushrooms
(drained)
or 1/2 cup sliced fresh
mushrooms
1 large apple, cored and
sliced (optional)
Combine flour, salt and pepper in shallow dish. Dip chops into flour mix to coat. Place dutch oven with 2 T. oil over 25 hot coals. Brown chops in hot oil.
Meanwhile, combine soup with water and basil in medium bowl, set aside.Return chops to oven(if you took them out) Layer carrots, onions, potatoes, and mushrooms over
chops, top with apple Pour soup mixture over all and cover with lid
Place 20-25 hot coals on the lid and cook
for 30-35 min. Rotate lid 1/3 turn and pot 1/3
turn every 10 minutes. Makes 6 servings
Cast Iron Casserole
3 lbs lean ground beef
1 large onion (chopped)
2 (10 oz) cans chopped
tomatoes and green chiles
2 (15 oz) cans tomato sauce
1-1/2 cups water
2 cups quick-cooking rice
2 (15 oz) can pinto beans
(drained)
1 cup all-purpose flour
1 cup cornmeal
1 T. baking powder
1/2 t. salt
1 cup milk
1/3 cup cooking oil
1 slightly beaten egg
1/2 cup shredded cheddar cheese
Cook ground beef and onion in a 12 inch dutch oven
over medium hot coals until meat is browned. Spoon
off fat, stir in tomatoes with chiles, tomato
sauce, water and rice. Top with beans.
Meanwhile combine flour, cornmeal, baking powder
and salt in a medium bowl. Combine milk, cooking
oil and beaten egg in a small bowl. Stir milk mix
into flour mix just until combined.Spread over
beans.
Place 20 hot coals around the bottom edge,
cover and place 25 hot coals on lid.
Cook for 25 minutes or tests done. (the old
toothpick trick) Sprinkle top with cheese.
Makes 12 servings
1 large onion (chopped)
2 (10 oz) cans chopped
tomatoes and green chiles
2 (15 oz) cans tomato sauce
1-1/2 cups water
2 cups quick-cooking rice
2 (15 oz) can pinto beans
(drained)
1 cup all-purpose flour
1 cup cornmeal
1 T. baking powder
1/2 t. salt
1 cup milk
1/3 cup cooking oil
1 slightly beaten egg
1/2 cup shredded cheddar cheese
Cook ground beef and onion in a 12 inch dutch oven
over medium hot coals until meat is browned. Spoon
off fat, stir in tomatoes with chiles, tomato
sauce, water and rice. Top with beans.
Meanwhile combine flour, cornmeal, baking powder
and salt in a medium bowl. Combine milk, cooking
oil and beaten egg in a small bowl. Stir milk mix
into flour mix just until combined.Spread over
beans.
Place 20 hot coals around the bottom edge,
cover and place 25 hot coals on lid.
Cook for 25 minutes or tests done. (the old
toothpick trick) Sprinkle top with cheese.
Makes 12 servings
Tuesday, January 1, 2008
Hawaiian Chicken Packets
8 boneless skinless chicken breasts
black pepper (to taste)
2 cups prepared bottled teriyaki sauce, divided
2 large green bell peppers, seeded and sliced
2 large red bell peppers, seeded and sliced into strips
2 medium onions, chopped
2 (20 ounce) cans pineapple tidbits, well drained
8 pieces heavy-duty aluminum foil
Prepare 8 pieces of heavy-duty foil.
Place 1 chicken breast over the foil then season with black pepper on both sides.
Coat the breast with 1/4 cup teriyaki sauce (turn the breast to coat with the sauce).
Continue with the remaining 7 breasts.
Divide equal amounts of green and red bell pepper slices, chopped onions and pineapple tidbits on and around each breast.
Close the foil very tightly and seal into "packets".
Refrigerate for up to 48 hours.
When ready to grill, punch a couple of small holes in the TOP each packet to allow steam to escape.
Place on grill and cook for about 20 minutes or until the chicken is cooked (you might want to remove one packet if the chicken is cooked as cooking times will vary slightly depending on how large the breasts are).
black pepper (to taste)
2 cups prepared bottled teriyaki sauce, divided
2 large green bell peppers, seeded and sliced
2 large red bell peppers, seeded and sliced into strips
2 medium onions, chopped
2 (20 ounce) cans pineapple tidbits, well drained
8 pieces heavy-duty aluminum foil
Prepare 8 pieces of heavy-duty foil.
Place 1 chicken breast over the foil then season with black pepper on both sides.
Coat the breast with 1/4 cup teriyaki sauce (turn the breast to coat with the sauce).
Continue with the remaining 7 breasts.
Divide equal amounts of green and red bell pepper slices, chopped onions and pineapple tidbits on and around each breast.
Close the foil very tightly and seal into "packets".
Refrigerate for up to 48 hours.
When ready to grill, punch a couple of small holes in the TOP each packet to allow steam to escape.
Place on grill and cook for about 20 minutes or until the chicken is cooked (you might want to remove one packet if the chicken is cooked as cooking times will vary slightly depending on how large the breasts are).
Hobo Burgers
ground beef
chopped onions
chopped garlic
1 bag frozen vegetables, chopped
vegetables, chopped
American cheese
beer
hot sauce (like RedHot)
salt
pepper
garlic powder
spices
Cut off a very large square of aluminum foil--at least 18 inches long.
Each person gets their own individual HoboBurger, customized!
Take a Handful of Chopmeat, place in center of foil (amount can vary--I use a little, my husband uses about 1/3 lb.) Put 1/2 Handful of each different vege on top of meat, mush them up with meat (Or make a"Meat Moat" and put the veges on the inside of well) Add spices to taste.
Douse with hot sauce--a lot cooks off if you use Red Hot.
Add a splash of beer for additional moisture, flavor.
Rip up 2 pieces of american cheese, and mix them in last.
Make a"foil duck" out of foil by folding over to seal, crimping the ends into handles, and shape like a duck neck--makes it easier to take off the fire if you are camping.
It's also a good idea to double bag if cooking on camp fire.
Cook over fire/in oven for at least 20 minutes, depending on how much meat you have, how hot fire is, etc.
It's done when the juices are boiling inside.
chopped onions
chopped garlic
1 bag frozen vegetables, chopped
vegetables, chopped
American cheese
beer
hot sauce (like RedHot)
salt
pepper
garlic powder
spices
Cut off a very large square of aluminum foil--at least 18 inches long.
Each person gets their own individual HoboBurger, customized!
Take a Handful of Chopmeat, place in center of foil (amount can vary--I use a little, my husband uses about 1/3 lb.) Put 1/2 Handful of each different vege on top of meat, mush them up with meat (Or make a"Meat Moat" and put the veges on the inside of well) Add spices to taste.
Douse with hot sauce--a lot cooks off if you use Red Hot.
Add a splash of beer for additional moisture, flavor.
Rip up 2 pieces of american cheese, and mix them in last.
Make a"foil duck" out of foil by folding over to seal, crimping the ends into handles, and shape like a duck neck--makes it easier to take off the fire if you are camping.
It's also a good idea to double bag if cooking on camp fire.
Cook over fire/in oven for at least 20 minutes, depending on how much meat you have, how hot fire is, etc.
It's done when the juices are boiling inside.
Sweet Roasted Apples
4 green granny smith apples
1/2 cup raisins
1/3 cup sugar
1 teaspoon ground cinnamon
Remove the cores of apples such that the apples are intact with a tube like hole right through the center.
Keep the skins of the apples.
Mix the sugar, raisins& cinnamon together.
Stuff this raisin mixture into the cored apples in the tube-like hole.
Compact well and wrap each whole apple in aluminum foil paper.
Place on embers at campfire, wait 8-10 minutes, remove foil and serve.
1/2 cup raisins
1/3 cup sugar
1 teaspoon ground cinnamon
Remove the cores of apples such that the apples are intact with a tube like hole right through the center.
Keep the skins of the apples.
Mix the sugar, raisins& cinnamon together.
Stuff this raisin mixture into the cored apples in the tube-like hole.
Compact well and wrap each whole apple in aluminum foil paper.
Place on embers at campfire, wait 8-10 minutes, remove foil and serve.
Camping Pies
1 can refrigerated biscuits
1 can pie filling, your choice
oil (for frying)
powdered sugar
Pat each biscuit flat with your fingers.
Place about 1 TBS filling on half of each biscuit.
Fold over and seal edges.
Fry in skillet in about 1/2 inch oil, until brown on both sides.
This works good in a cast iron skillet over the campfire, but works just as well on the grill or the stove.
Drain slightly and roll in powdered sugar.
1 can pie filling, your choice
oil (for frying)
powdered sugar
Pat each biscuit flat with your fingers.
Place about 1 TBS filling on half of each biscuit.
Fold over and seal edges.
Fry in skillet in about 1/2 inch oil, until brown on both sides.
This works good in a cast iron skillet over the campfire, but works just as well on the grill or the stove.
Drain slightly and roll in powdered sugar.
Camping Banana Boat
1 banana, unpeeled
semi-sweet chocolate chips
miniature marshmallows
brown sugar
Slit each banana lengthwise but not all the way through.
Leave the skin on (do not peel).
Put 1-2 tsp each of the marshmallows and chocolate chips in slit.
Sprinkle lightly with brown sugar.
Wrap tightly in foil, being sure to seal ends.
Place on grill over campfire or coals, seam side up.
Takes about 7 minutes to cook.
semi-sweet chocolate chips
miniature marshmallows
brown sugar
Slit each banana lengthwise but not all the way through.
Leave the skin on (do not peel).
Put 1-2 tsp each of the marshmallows and chocolate chips in slit.
Sprinkle lightly with brown sugar.
Wrap tightly in foil, being sure to seal ends.
Place on grill over campfire or coals, seam side up.
Takes about 7 minutes to cook.
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