Campfire Cooking
Families of all kinds, love to spend time camping in the summer. With all the beauty this world has to offer, there’s always a place to camp out under the stars and create magical family memories.
A big part of the camping experience is cooking in the great outdoors. Campfire cooking can take on many forms and a trip to your local sporting good store will help you get started.
But what will you cook?
How about Buckwheat Pecan Pancakes for breakfast and Camp Au Gratin Potatoes for lunch. These are just two of the many recipes you’ll find in the 101 Camping & Outdoor Recipes ebook.
Take a look -
Buckwheat Pecan Pancakes For Camping
(mix in a ziplocak bag)
2 c Buckwheat flour
1/2 t Salt
2/3 c Wheat flour
2 t Baking powder
2/3 c dry milk,Instant
3 T egg (optional), Dried
(in a small tight container)
2 T Oil
2 T Molasses
(add when mixing)
2 1/2 c Water
1/2 c Pecan halves
(for topping when done)
1/4 c Butter (optional)
1 c Maple syrupThis is a camping recipe. Assume moderate heat on a campfire or pack stove. When ready to cook, mix all ingredients except the butter and syrup and let set a couple minutes. If stiff, add a little more water. If you heat the pan well first, no oil is necessary; however you will need a good, flat metal spatula. If you have time, place 3 or 4 pecan halves on each cake instead of mixing them in. Serve hot with butter, syrup or jam. Can be saved for later in the day.
Ready for lunch?
Camp Au Gratin Potatoes
1 can of corned beef, 2 cans of tuna or similar meat
2 boxes au gratin potatoes
6 c water
1/2 c dry milk powder
1/4 c margarine or oil
1 medium pot for heating water
1 large pot for potatoes
1 stirring spoonPut the corned beef or tuna on the bottom of the pan. Open the potato packages and layer the potatoes on top of the meat. Sprinkle
the cheese powder over the potatoes. Put the oil or margarine on the potatoes. Heat the water to near boiling and add the dry milk. Pour the hot liquid over the dry potatoes and put the pot on a moderate fire to simmer gently for 40 minutes. This arrangement should result in a slightly liquid mixture. Turn the pot from time to time if it is being kept at the edge of the fire to assure it heat all the way around. The oil or margarine is to keep the liquid from foaming. A smaller quantity or none can be used, but more care to keep the liquid from boiling over must be made. Good served with something that will sop up the extra juices.
You’ll get these tasty recipes, plus many more!
#27 – Campers Cookies
#78 – Mountain Man Breakfast
#82 – One Pan Breakfast
# 83 – Onion Swiss Steak
