1 lb. of chunked beef stew meat
1 onion cut into bite sized chunks
3 medium potatoes, chop into small chunks
3 carrots, cut into bite size chunks
1 can of stewed tomatoes, chopped, drained
1 cup of flour, approx.
1/4 cup A-1 Steak sauce (or your favorite)
Salt and pepper
Chopped mushrooms or other veggies (if desired)
Heat Dutch oven like a skillet. Add enough cooking oil to cover bottom and sauté onions for about five minutes. Roll stew meat in flour (in bowl or shake in paper bag), add to oven and brown on all sizes. Add a bit more oil if necessary. Stir to avoid burning flour mixture.
Add tomatoes, steak sauce and a little water, cover and simmer meat over low head about an hour until tender. Add more water if necessary. Do not let mixture boil dry. Charcoal heat is best as flames tend to burn. Stir occasionally.
Add potatoes and carrots (and other vegetables), salt and pepper to taste, and enough water to depth of ingredients. Cover and cook with charcoal heat on top and bottom for 30 to 40 minutes until veggies are tender. Stir occasionally. Add a bit of water if needed to prevent sticking.
To thicken gravy, whip a tablespoon or two of flour in a cup of water to make a thin paste and stir in when veggies are almost done. Simmer until gravy reaches desired thickness.
Serves about 6
Foil dinners are simple to make meals of meat and vegetables wrapped in aluminum foil and cooked in the coals of a campfire. The traditional contents of hamburger, a few slices of potato, some carrots and salt and pepper are bland at best, tasteless at worst. A little ingenuity and creative use of flavors can turn foil meals into gourmet meals.
Keys to Success:
Use two layers of heavy foil, and use good folds to trap the moisture inside.
Cook on charcoal or the hot coals of a wood fire, never on flames.
Turn occasionally, over and end-to-end, to cook evenly and prevent burning the food.
Don't be too concerned that some ingredients like onions may char easily.
Every foil dinner needs a source of moisture, like onion slices, soups or salad dressings, seasoning sauces, butter, or even a spoonful of water.
Cooking time depends upon the amount of heat in the coals, but a good average is fifteen to twenty minutes for hamburger, at least twenty for chicken, and longer for solid meats like steak. Use caution here. Cooking too long creates charred food, but too short means undercooked food which is both unappetizing and potentially a health hazard. Check one meal before pulling all off the fire. Hard veggies take longer, too.
Remind Scouts to put the foil in the trash, not the fire, when they are finished.
Traditional: hamburger, sliced potatoes, carrots, salt and pepper, a slice of onion and a dab of butter. Thinner slices cook faster.
Boneless chicken breast with a slice of pineapple and a little barbeque sauce
Stew meat chunks
Medium thick pork chops, a bit of sourkraut
Ham slices with a slice of pineapple
Ground turkey instead of hamburger
Add Cream of Mushroom soup. It adds taste as well as additional moisture. A couple of tablespoons make a nice gravy with red meats.
Try barbeque sauce, Italian dressing, or Heinz 57 sauce, soy sauce, teriyaki sauce, Tabasco, salsa for variations in flavor.
Mushrooms can be used but they cook quickly so use with a sauce.
Instead of carrots, try canned green beans, corn, peas or lima beans.
Various seasoned salts give more flavor than ordinary salt and pepper. Also a bit of bouillon granules can add lots of flavor.
Try a steamed veggies pack with onions, broccoli, beans, green or red peppers, etc., separately or mixed, with a big dollop of butter. Cook less time.
Make au grautin potatoes by adding shredded cheese and some butter. Careful or this will burn.
Slice beef and cook with onions, peppers, and serve in tortillas with lettuce and tomatoes
From: Boy Scouts of America
1/2 Rack of spare ribs
Salt and Pepper ribs according to taste
Braise in a hot Dutch Oven for 30 to 40 minutes at approx. 450°F
Cover lid completely with coals, same with bottom
Check for browning, turn if necessary
Separate ribs and cover with your favorite barbecue sauce
Bake for approx. 2 hours with 14 coals on top and bottom.
Campfire Buttermilk Biscuits
2 tablespoons powdered buttermilk
1/2 cup cold water or buttermilk
1 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
3 1/2 tablespoons cold butter
Preheat grill to medium high heat, about 425 degrees. If necessary, reconstitute powdered buttermilk with water; set aside. Combine dry ingredients in a bowl and mix with fork. Add cold butter cut into quarter inch slices. Cut in butter with two knives or pastry cutter the mixture should resemble a coarse meal. Do not over mix; lumps of butter are okay. Add buttermilk and stir a few times with a fork until ingredients form a powdery ball. Drop heaping tablespoons of dough into a cast iron skillet that will fit in your BBQ. Alternately, drop dough into a 9" x 6" disposable aluminum pan. Place this pan into a second 9" x 6" disposable aluminum pan with a quarter cup of water. Cook over medium, indirect fire for 15 to 20 minutes until golden brown.
1 large can of sliced peaches
1 package white cake mix
Preheat the Dutch oven, then remove from heat. Pour peaches with the syrup from the can into the oven. Sprinkle the dry cake mix on top of the fruit. Place several small pats of butter on top and sprinkle with cinnamon. Put lid back on oven and cook over a moderate coals for about 45 minutes.
RV Steamed Mussels
1/2 1/2 medium-size onion, diced small
1/4 1/4 lemon, finely chopped (rind and flesh)
1 1 tomato, diced small
2 2 cloves garlic, minced
1/4 teaspoon 1.25 ml dried basil
1 cup 240 ml water
1/2 teaspoon 2.5 ml hot sauce
3 pounds 1.36 kg mussels
Combine the onion, lemon, tomato, garlic, basil, water and hot sauce in a large deep pot and bring to a boil.
Rinse the mussels under cold water. Discard any mussels that are not tightly closed.
Add the mussels to the boiling mixture. Turn the heat to medium, cover the pot and steam the mussels for approximately 8 minutes or until the shells are wide open and the meat is coming loose from the shell. Stir once by gently lifting the bottom mussels to the top.
Place the mussels into large individual bowls. Discard any mussels that have not opened during the cooking process. Pour the hot broth over the mussels.
Garnish the serving dishes with parsley and lemon.
Serve the mussels with sliced baguette-style bread for dipping.
Makes 2 to 3 servings
Use a ball of aluminim foil to clean your grill. Make a ball as big as your fist and just rub away grease and grime.
Use pita bread instead of regular loaves on camping trips. Pita does not crush, takes up less space and you can fill them with an assortment food.
Breakfast Tortilla Wraps
1 tablespoon butter
milk or water
cheddar cheese or American cheese
salt and pepper to taste
Beat your eggs together with a small amount of milk. Use 1 egg per person and 1 extra. Melt butter in pan or spray with cooking spray, and add eggs. In another pan fry your bacon in strips and drain. After the eggs are cooked, add a spoonful or two to each tortilla, some cheese and a strip or two of bacon. (Each person can make their own). Roll up the tortillas and eat.
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