CAMP RECIPES

Why not give theses tasty treats a try?

Breakfast Burritos

Ingredients

  • ½ tablespoon of olive oil

  • 1 cup of frozen hash browns

  • 8 oz of cooked ham (diced) or vegetarian/vegan alternative

  • 12 eggs

  • 1 table spoon of Old El Paso Taco seasoning

  • 1 (4.5 oz ) of canned Old El Paso green chilies

  • 2 cups (8 oz) of shredded cheddar cheese

  • ¼ a cup  of chopped cilantro (a herb which looks similar to parsley)

  • 8 (12-inch) Old El Paso flour tortillas

Directions

  • Heat the olive oil in a large skillet

  • Add the hash browns and cook for 1 minute, stirring continuously

  • Add the ham

  • Continue to cook, stirring occasionally until the hash browns and ham have both browned, this should take about 8-10 minutes’

  •  Meanwhile, in a large bowl, lightly whisk the eggs.

  • Whisk in the taco seasoning

  • When the hash browns and ham have browned, pour the eggs into the skillet. Cook, stirring frequently, until the  eggs have set

  • Stir in the green chillies, cheese and cilantro

  • Warm the tortillas and put 1/8 of the egg mixture down the centre of  each tortilla

  • Roll the tortilla up like a burrito and wrap tightly in foil

  • Store in a ziptop bag in a cooler

  • When ready to cook, place the wrapped burritos in the hot coals next to the fire

  • Let the burritos sit in the coals , turning them once until they’ve heated through, this should take about 10-15 minutes’  

 

 

 

Idaho Sunrise (Baked Eggs and Bacon in Potato Bowls)

Ingredients

  • 2 large mostly-baked potatoes (russett or sweet potatoes)

  • 1 Tbsp of butter

  • 2 eggs

  • 2 strips of bacon or a vegetarian/vegan alternative (cooked and crumbled)

  • 2 Tbsp of shredded cheddar or gouda cheese

  • 1 Tbsp of fresh parsley, chopped

  • Salt and freshly ground black pepper 

Directions

  • Lay the first baked potato on its side and use a knife to carefully cut off the top third of the potato.

  • With a spoon hollow out the middle of the potato to make a ‘bowl’, leaving the potato as thick or thin as you like, (remember that the more room you leave, the more room you leave for bacon, eggs and cheese).

  • Repeat with the second potato

  • Place ½ a tablespoon of butter into the middle of each ‘bowl’

  • Then gently break an egg into each ‘bowl’, being careful not to break the yolk

  • Top with bacon, cheese, parsley, and then season with salt and pepper.

  • Bake for 20-25 minutes, or until the egg whites are set. Serve immediately

 

 

Shishkebab

Ingredients

  • Beef or pork cut into 1” cubes or a vegetarian/vegan alternative

  • Small whole onions

  • Red or green peppers

  • Whole mushrooms

  • Whole cherry tomatoes

Directions

  • Brown the cubed meat in a skillet over a high heat for ½ minute on each side.

  • Cut the peppers into large chunks, but leave the other vegetables whole.

  • Slip the ingredients onto a skewer, alternating the ingredients as you go, (remember to skewer the onions ad mushrooms through their cores, or they might fall off while cooking).

  • Then cook over the fire for 15-20 minutes until done.

 

 

 

Campfire Breadsticks

Ingredients

  • A container of store brought breadstick dough or make your own.

For Savoury Breadsticks

  • Butter or margarine spread

  • A pinch of garlic powder

  • A pinch of salt

  • A pinch of oregano

  • A pinch of rosemary

  • A pinch of thyme

 

For Sweet Breadsticks

 

  • Butter or margarine spread

  • A pinch of sugar

  • A pinch of nutmeg

  • A pinch of cinnamon

Directions

  • Find a long stick (or you can use a skewer). Think about the kind of stick you would use to roast marshmallows, but strong enough to hold the dough

  • If using store brought dough, open the container and carefully roll out the dough onto a piece of aluminium foil and tear off a piece of dough

  • Carefully, stick one end of the dough to the tip of the stick. Carefully coil the dough around the stick, pressing the ends of the dough so it’s secure

  • Sit or stand by the campfire and slowly rotate the bread around so it cooks evenly

  • Depending on the heat and height of the fire it may take a while to cook, but slowly and surely you’ll see the dough begin to turn brown.

  • Continue to cook the breadstick until it reaches the level of brown you like

  • You can either eat it plain, or roll the breadstick in butter and season it however you want

 

 

 

Pocket One-ders

Ingredients

  • Heavy duty tin foil

  • Lemon

  • Potatoes

  • Carrots

  • Tomatoes

  • Mushrooms

  • Peppers

  • Onions

  • Garlic

  • Salt and pepper

  • A dash of cayenne

  • ¼ cup of water

 

Directions

  • Tear off a 12” sheet of tin foil and fold it back over your fist to make a ‘pocket’

  • Roll the sides in a few turns so that the pocket is only open at the top and roll  a turn or 2 up from the bottom for extra strength

  • The pocket needs to be leak-proof, and formed well enough to withstand cooking directly in the coals. If the foil is thin you may need 2 layers

  • Line the bottom of the pocket with slices of lemon

  • Chop the potatoes and carrots, tomatoes, mushrooms, peppers and onions, and stuff the pockets

  • Add garlic , salt, pepper, olive oil, and a dash of cayenne

  • Add a ¼ cup of water and fold the top edges of the pocket closed

  • Set it directly in the hot coals-it will take about 20-40 minutes’ to cook (depending on how big everything is cut)

 

 

 

Camper’s Stew

Ingredients

  • Aluminium foil

  • A hamburger or a vegetarian/vegan alternative

  • Potatoes

  • Onions

  • Carrots

  • Broccoli

  • Mushrooms

  • Salt and pepper

  • Butter

  • Tabasco or ketchup

Directions

  • On a 15” strip of aluminium foil, crumble a hamburger and top it with finely chopped potatoes, onions, carrots, broccoli, mushrooms and any vegetables you have to hand

  • Add salt, pepper and a tsp of butter to the top

  • Wrap it up tight and stick it on a bed of hot coals

  • When cooked add tabasco or ketchup

 

S’mores Campfire Cones

Ingredients

  • 12 sugar or waffle cones

  • 1 bag of mini marshmallows

  • 12 oz of chocolate chips

  • Butterscotch chips (optional)

  • A grill

Directions

  • Fill each cone with marshmallows and chocolate  chips

  • Wrap in aluminium foil

  • Heat on a grill for 7-10 minutes. Keep away from direct flames

  • Unwrap and enjoy, but be careful as they may be hot

Banana Boats

Ingredients

  • Bananas

  • Heavy duty aluminium foil

  • Mini marshmallows

  • Chocolate chips

  • Butterscotch chips (optional)

Directions

  • Place a banana on a heavy duty sheet of aluminium foil (or 2 sheets of regular-weight foil)

  • Slice the banana down the centre

  • Fill the banana with marshmallows and chocolate chips. You could even consider butterscotch chips

  • Wrap the banana in the tin foil and put it in the coals of the campfire. Cook it for about 15 minutes 

 

Campfire Pies

Ingredients

  • A sandwich iron        

  • Slices of bread

  • Cinnamon sugar mixture

  • Seasonal fruit (sweet cherries, blueberries, raspberries, peach slices, apple slices) or preserves, or canned pie filling

 

Directions

  • Make sure the campfire is very hot with glowing coals

  • Spray the insides of the sandwich iron with non-stick cooking spray

  • Lay a piece of bread in each side of the sandwich iron and press it down slightly to make an indentation in the bread

  • Place a few tablespoons of fruit on the bread and sprinkle on about 1 teaspoon of the cinnamon sugar mixture

  • Lay the other piece of bread on top of the other

  • Connect the 2 sides of the sandwich iron and press down, locking the handles together.

  • Scrape away any bread hanging out of the irons as it will burn in the hot coals

  • Place the iron in the middle of the hottest part of the fire and leave it there for about 2-3 minutes’

  • The sides should be toasted golden brown when ready. The pie will be very hot, so allow it to cool for a couple of minutes’ before eating