Picnic Recipes--Camping Cooking Recipes

Barbecue-BBQ-Trail Mix-Jerky- Main Meals-Breads- Desserts-Snacks-Vegetables-Salads-Outdoor Cooking Picnics and Camping

Main Meal Recipes for Outdoor Cooking - Picnic - Campfire Main Meals

hot dogs

ANGELS ON HORSEBACK RECIPE

8 wieners

8 strips of cheese 2 1/2 to 3 inches

long x 1/4 inch

8 thin sliced strips of bacon

8 Wiener buns

Toothpicks

Cooking forks

Slit lengthwise pockets in 8 wieners, long enough to hold one strip of cheese. Tuck in a strip of cheese into each pocket. Wind a strip of bacon around each wiener so the pocket and cheese are completely covered. Fasten each end of bacon to the wiener with a toothpick. Put each wiener on a cooking fork and bake over hot coals until bacon is cooked. When angel is done remove it from the fork and put in a wiener bun. Take out toothpicks before eating.

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683972 -- BACON CHEESE DOGS

Hot dogs

Bacon

Cheese slices

Toothpicks

Cut hot dogs lengthwise but not completely through. Place a slice of cheese in the hot dog where you have cut them; then close hot dog and wrap a piece of bacon strip around each one and put a toothpick in each end to hold dog together. Now put hot dog on a stick and cook over hot coals.

683976 -- CAMP FIRE PIZZA RECIPE

grilled prizza hamburger olives

1 1/2 lbs. ground beef

1 pkg. pizza mix (complete with sauce)

1/2 lb. cheese, grated

Olives, sliced

Brown beef in open skillet and set aside to remain warm. Mix pizza dough as directed and divide into 8 equal portions. Form these portions into crust pieces about the size of doughnuts but of size enough to allow placing all 8 crusts into two Dutch ovens. Place the ground beef and cheese on the crusts; pour tomato sauce from pizza mix on each crust; then add sliced olives on top. Bake as directed, or about 25 to 30 minutes. Serves 8. Variations: Use sausage instead of beef or place chopped pieces of pimento or parsley on top of sauce.

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683982 -- CAMPFIRE FISH-IN-FOIL

grilled fish in foil packets

Fish fillets, one per person

--FOR EACH SERVING:--

2 tbsp. chopped carrots

1 thin slice of lemon

1 tsp. dried parsley

Using a sheet of heavy duty aluminum foil, place a fillet on foil with other ingredients on fillet. Bring foil edges together and seal the foil edges by folding them twice. Make a separate foil package for each person. Bake foil in Dutch oven or reflector oven for about 20 minutes or until fish meat flakes well. You may want to limit an oven to three or four foil packs and use an additional oven for other foil packages.

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683985 -- FRITO PIE

campfire fito pie

8 oz. bag of Frito's

2 cans Armour Chili

8 oz. pkg. shredded cheese

In Dutch oven, layer Fritos, chili and cheese. Cover. Place in hole and surround with charcoal. Let cook approximately 30 minutes. To cook in regular oven, put in casserole dish. Bake at 350 degrees for 30 minutes.

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683986 -- GRILLED TROUT WITH LEMON BUTTER

grilled trout dinner

4 to 6 gutted and cleaned, whole sm.

trout

Salt

Pepper

Vegetable oil

--LEMON BUTTER:--

2 tbsp. margarine or butter, melted

1/2 tsp. grated lemon peel

1 tbsp. lemon juice

1/2 tsp. Worcestershire sauce

Sprinkle trout cavities with salt and pepper. Brush skin with oil. Prepare lemon butter; mix margarine, lemon peel, lemon juice and Worcestershire sauce together. Brush grill with vegetable oil. Grill fish 3 to 4 inches from medium coals, brushing with lemon butter frequently and turning once; cook until fish flakes easily with fork, about 17 minutes on each side. Serve with remaining lemon butter.

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683988 -- HOBO SUPPER

campfire hobo super

Raw hamburger patties

Onion slices

Carrot slices

Salt and pepper to taste

Sliced potato

Wrap hamburger patty, onions, carrot, potatoes, salt and pepper in piece of aluminum foil. Place on coals and cook until tender. Can be put in oven at 350 degrees.

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683989 -- CAMPFIRE HURRY UP CHUCK ROAST

chuck rast on grill

1/2 c. catsup

1/4 c. vegetable oil

2 tbsp. vinegar

1 1/2 tbsp. meat tenderizer

1/2 env. dry onion soup mix

1/2 c. water

2 tbsp. sugar

Marinate 6 hours. Grill.

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683991 -- MEAT AND POTATO BURGERS DINNER RECIPE

potato hamburgers on grill

1 lb. ground beef

1/4 c. chopped onions

1 tsp. salt

1 egg

1 c. grated raw potato

Mix together and form into patties. Fry on each side until done.

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6 -- PIGS IN A BLANKET

hot dogs

Hot dogs - 2 to 3 per person

Canned biscuits - enough for each hot

dog

Fold each piece of foil in half to form an 8x12 inch piece for each hot dog. Flatten biscuit and roll it around each hot dog. Covering all but the ends of the hot dog. Seal hot dogs in foil, allowing room for biscuits to expand. Place each foil package on hot coals. Turn very 3 to 4 minutes. Check one package in 10 minutes. Serve with hot dog sauce, cheese, catsup, mustard or pickle relish. Make a meal with beans and chips.

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683995 -- REAL BRUNSWICK STEW

2 cleaned squirrels

1 tbsp. salt

1 gal. water

1 chopped onion

1 pt. lima beans

6 ears of corn

corn on the cob cooked on grill

1/2 lb. salt pork

Peeled potatoes

1 tsp. pepper

2 tsp. sugar

1 qt. sliced tomatoes

Cut squirrels into pieces. Add salt to water and set to boil. Then add onion, lima beans, corn, salt pork, potatoes, pepper and squirrel pieces. Cover and simmer 2 hours. Then add sugar and tomatoes. Simmer 1 hour longer.

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684010 -- CHICKEN & NOODLES CAMPFIRE RECIPE

chicken and noodles on grill

1/2 pkg. Top Ramen

1 can white chicken (available in

store near tuna)

Prepare Top Ramen as directed on package. Add chicken. Add vegetables if desired. Serves 1. Great for backpacking; little weight to carry and little trash to carry out.

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684011 -- CHILI MAC ON THE GRILL

chili mac

2 (15 oz.) cans chili con carne

1 (15 oz.) can stewed tomatoes

1 lb. macaroni

In a medium saucepan, mix together chili con carne and stewed tomatoes. Heat through, stirring occasionally. Bring 4 quarts water to a boil in a large pot. Stir in macaroni and cook until tender. Drain. Stir in chili mixture. Serve immediately with grated cheddar cheese.

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684012 -- APPLES OF GOLD RECIPE

biscuit dumplings dinner

2 lg. cans tomato soup, condensed

1 can water

1 can low-fat milk

biscuit mix

Monterey Jack or Velveeta cheese

Empty soup into a large pot. Stir in milk and water, until smooth. Heat over a medium flame stirring occasionally. While soup is heating, prepare biscuits according to package directions. Roll between 2 pieces of wax paper. (A plastic or glass bottle works well for a rolling pin.) Cut cheese into 1" cubes. Cut biscuit dough into 3" squares. Put a piece of cheese into each square dough and roll into a ball with the cheese inside. When soup begins to bubble, turn heat down. Drop balls into the bubbling soup. As they cook, the balls will pop to the surface like little dumplings. Delicious!

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684013 -- HAY BOX CHICKEN SOUP

hay box chicken stew dinner>

4-5 c. cooked & boned chicken with

broth (cook 2 whole chickens)

2 chopped onions

2 c. chopped carrots

4 c. chopped potatoes

2 cans corn

Water

Chopped celery (optional)

NOTE: This should be put together in the morning. Put all ingredients into pot. Add enough water to cover. Bring to a full boil. Cover tightly and remove from heat. Have "hay box" (ice chest) ready with a good layer of blanket, towels, or newspapers at bottom. Put pot in, then cover with more blanket, towels or newspapers. Close "hay box" and do not open again for 6 to 8 hours. (You may want to put a "DO NOT OPEN" sign on it!) Go about your day's activities. Your dinner will be done at day's end! Serve with bread and a salad. Should serve 12 to 15.

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684013 -- HAY BOX CHICKEN SOUP RECIPE

hay box chicken soup over campfire

4-5 c. cooked & boned chicken with

broth (cook 2 whole chickens)

2 chopped onions

2 c. chopped carrots

4 c. chopped potatoes

2 cans corn

Water

Chopped celery (optional)

NOTE: This should be put together in the morning. Put all ingredients into pot. Add enough water to cover. Bring to a full boil. Cover tightly and remove from heat. Have "hay box" (ice chest) ready with a good layer of blanket, towels, or newspapers at bottom. Put pot in, then cover with more blanket, towels or newspapers. Close "hay box" and do not open again for 6 to 8 hours. (You may want to put a "DO NOT OPEN" sign on it!) Go about your day's activities. Your dinner will be done at day's end! Serve with bread and a salad. Should serve 12 to 15.

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684014 -- CAMPER'S STEW

campers stew

1 can whole new potatoes

1 can green beans

1 can diced carrots

1 can meatballs with gravy

1 (8 oz.) can tomato sauce

2 tbsp. dehydrated onion

Drain liquid from vegetables, save 1 cup. Combine all ingredients, bring to a boil and serve. Delicious also with "biscuit mix" dumplings. Follow directions on package. Serves 2 to 3. Easily doubled.

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684015 -- CHUCK WAGON STEW

chuck wagon stew

2 lbs. beef chuck, cut in cubes

4 c. water

1 sliced med. onion

1 clove garlic, sliced

1 tbsp. salt

1 tsp. sugar

1/2 tsp. pepper

1 tsp. Worcestershire

1 tbsp. lemon juice

1/2 c. cut celery

6 carrots, quartered

1/2 lb. sm. white onions or 1 (1 lb.)

can drained

3 potatoes, quartered

2 or 3 tomatoes, cut in wedges

Serves 6 to 8. Trim excess fat from beef; heat fat in Dutch oven. Brown meat slowly on all sides in hot fat. Add water, sliced onion and seasonings. Cover, simmer (don't boil) 2 hours, stirring now and then to keep from sticking. Add vegetables except tomatoes, cook, covered 20 minutes. Add tomatoes and cook 15 minutes longer or until meat and vegetables are done. Skim fat from stew. To thicken liquid; put 4 tablespoons flour in small bowl, slowly stir in 1/2 cup cold water, mixture must be smooth. Stir into stew, cook and stir until thickened. Cook 5 minutes more.

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684016 -- FOIL CHICKEN 'N RICE

chicken and rice in foil over campfire

4 chicken breasts

1 (10 1/2 oz.) can cream of mushroom

soup

2/3 c. uncooked instant rice

Cut 4 (14") square pieces, doubled aluminum foil. Place a chicken breast in the center of each one. Mix soup and rice together and spoon over chicken breasts. Sprinkle with paprika if you wish. Wrap securely in foil. Place on grill 5" from hot coals. Cook about 40 minutes or until done, turning once. Serves 4.

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684017 -- ITALIAN CHICKEN IN FOIL ON GRILL

Italian chicken in foil over campfire

2 meaty chicken pieces

1/4 tsp. salt

1 med. potato, pared

Salt

1 tbsp. butter or margarine

1 med. zucchini

3 lg. pitted ripe olives

2 tbsp. tomato sauce

1/2 tsp. oregano leaves

Sprinkle chicken pieces with salt. Cut potato lengthwise into 1/8" slices; cut zucchini into 1/4" slices. Layer potatoes, salt, zucchini and salt on 18"x12" piece of double thickness heavy-duty aluminum foil. Top with chicken, olives, tomato sauce and oregano; dot with butter. Wrap securely in foil. Place on grill 5" from medium coals. Cook 25 to 30 minutes on each side or until chicken and vegetables are tender. Serves 1.

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684016 -- FOIL CHICKEN 'N RICE

chicken and rice in foil over campfire

4 chicken breasts

1 (10 1/2 oz.) can cream of mushroom

soup

2/3 c. uncooked instant rice

Cut 4 (14") square pieces, doubled aluminum foil. Place a chicken breast in the center of each one. Mix soup and rice together and spoon over chicken breasts. Sprinkle with paprika if you wish. Wrap securely in foil. Place on grill 5" from hot coals. Cook about 40 minutes or until done, turning once. Serves 4.

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684017 -- ITALIAN CHICKEN IN FOIL

chicken in foil over campfire

2 meaty chicken pieces

1/4 tsp. salt

1 med. potato, pared

Salt

1 tbsp. butter or margarine

1 med. zucchini

3 lg. pitted ripe olives

2 tbsp. tomato sauce

1/2 tsp. oregano leaves

Sprinkle chicken pieces with salt. Cut potato lengthwise into 1/8" slices; cut zucchini into 1/4" slices. Layer potatoes, salt, zucchini and salt on 18"x12" piece of double thickness heavy-duty aluminum foil. Top with chicken, olives, tomato sauce and oregano; dot with butter. Wrap securely in foil. Place on grill 5" from medium coals. Cook 25 to 30 minutes on each side or until chicken and vegetables are tender. Serves 1.

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684018 -- CORNED BEEF IN FOIL

corned beef in foil  over campfire

2 (12 oz.) cans corned beef

1 head cabbage

3/4 c. water

3 tbsp. non-fat dry milk

1/4 tsp. pepper

Cut corned beef into 6 pieces. Wash cabbage; cut into 6 wedges. Mix water and dry milk. Make 6 (14") squares of double thickness heavy-duty aluminum foil. On each square, place one piece of corned beef and one wedge of cabbage. Pour 2 tablespoons liquid between cabbage leaves in each serving. Sprinkle with pepper. Fold foil over and seal securely. Place foil packets directly on medium coals. Cook 30 minutes, turning once. Serves 6.

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684019 -- POCKET STEW CAMPFIRE MEAL

pocket stew

1 lb. hamburger

1/4 lb. cheddar or Jack cheese

4 potatoes

4 carrots

1 onion

Salt & pepper

Divide hamburger into 4 parts, sort of hot dog shaped. Cut cheese into 4 approximately finger size pieces (1/2" x 1/2" x 3"). Pare and slice potatoes into large French fry size pieces. Slice carrots and onion. Stuff one piece of cheese inside each hunk of hamburger and shape around. On doubled sheets of aluminum foil, place one hamburger/cheese hunk and top with salt and pepper to taste, 1/4th of the chopped onion, carrot slices and potato pieces. Seal the foil VERY WELL. All edges must be crimped tight into a pocket. Place pocket, seam down over hot coals. Cook 10 minutes, turn and cook ten minutes more. Open carefully, check for doneness. If necessary, reseal and cook a few more minutes.

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684032 -- DINNER IN A CAN

hanburger stew in can over campfire

1 lb. ground beef

4 tomatoes, sliced

1 (17 oz.) can whole kernel corn,

drained

Butter

Salt and pepper

1/2 recipe Dumpling dough

Season meat as desired; divide into 4 patties. Lightly grease flour 1-pound coffee cans. Place a meat patty in each can. Top each patty with 3 tomato slices and 1/4 of the corn. Dot with butter. Season with salt and pepper. Cover each can securely with heavy-duty aluminum foil. Place on grill 3" to 4" from hot coals. Cook 20 to 30 minutes. Prepare 1/2 recipe of Dumpling dough as directed on Bisquick package. Remove foil; drop dough by small spoonfuls into each can. Cook, uncovered, 10 minutes; cover and cook 10 minutes longer. Makes 4 servings. Kristen's Mom

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684033 -- FOIL DINNERS

foil dinners over campfire

1 lb. ground beef or any other meat

3 or 4 potatoes

3 carrots

1 onion, sliced

Salt and pepper to taste

This is good for the kids, they can make their own dinner! Use heavy foil; pat ground beef into a patty and lay on foil. Add potatoes, carrots, onion and season to taste. Wrap with foil and put in camp fire to cook. Anything goes with this, add corn, beans, cheese or whatever you like. Janae and Jessica's Mom

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684037 -- PICNIC POCKET SANDWICHES

pocket sandwich

1/2 c. mayonnaise

2 tbsp. prepared mustard

2 (3 oz.) pkgs. thinly sliced corned beef, slivered

2 pita bread rounds, cut into halves

Pickles, sliced

Swiss cheese, shredded

Lettuce

Mix mayonnaise and mustard in bowl. Add corned beef, stirring to coat. Spoon into pita bread pockets. Top with pickles, cheese and lettuce. Yields 4 servings.

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684038 -- VENISON, ELK OR ANTELOPE WITH VEGETABLES

venision stew

2 lbs. venison, elk, antelope or round

steak (if you must)

1/4 c. oil

1/2 to 1 c. soy sauce

Lots of garlic, fresh or garlic salt

1/4 tsp. ginger

5 green onions

At home, cut steaks into very thin slices against the meat's grain. I cut the meat with an angle. Place in plastic container with oil, soy sauce, garlic, ginger and onions. Chop broccoli (my favorite), cauliflower, celery, zucchini, whatever vegetables you like, and place in another bag. At supper time, mix 1 1/2 tablespoons cornstarch and 1 1/2 teaspoons baking soda into meat mixture. Quickly fry vegetables, remove and quickly fry meat, adding small amounts of water to prevent sticking. Mix back in vegetables until warm. Serve with fry bread, or if at home serve with rice or noodles.

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684045 -- EASY TO DO FETTUCINI ON THE GRILL

campfire fettcutini

1 can cream of chicken or mushroom soup

3/4 c. milk

1/2 c. grated Parmesan cheese

3 c. hot cooked noodles

4 tbsp. butter

In large saucepan, stir soup until smooth. Blend in milk and cheese. Heat, stirring occasionally. Just before serving, toss hot noodles with butter and combine with soup mix. Serve with additional cheese. 4 servings.

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684046 -- CHICKEN IN A CAN CAMPFIRE SUPER

chicken in a can over campfire

1 roasting chicken for every 4 people

1 (#10) can for every chicken

Prepare hot charcoal fire. Move coals from the center and put down a piece of heavy duty foil bigger than circumference of can. Hammer a clean 8" stick into ground through the center of foil. Place chicken over stick. Place can of chicken so it completely covers chicken. Push hot coals around base of can. Place 2 or 3 of the coals on top of can. Leave for approximately 1 to 1 1/2 hours.

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684047 -- CHICKEN AND DUMPLINGS CAMPERS DINNER

coffee can chicken 6 broiler chickens (12 servings)

12 med. potatoes

3 c. biscuit mix

12 celery stalks

3 onions

Salt & pepper to taste

Water

1 lb. coffee cans (1 can for every 2

servings)

For 2 servings, using a 1 pound coffee can: cut half a chicken into pieces to fit in can. Quarter an onion and cut up 1/4 into small pieces; put on top of chicken. Add 2 peeled and diced potatoes on top of onion. Scrape and thinly slice 1 carrot over potatoes. Cut 2 celery stalks in small pieces and place on carrots. Pour 1/2 cup water over everything. Mix 1/2 cup biscuit mix with 4 tablespoons water. Pat into 1" balls. Put on top of vegetables (as many as will fit). Cover securely with foil. Place on hot coal embers and cook 1 hour.

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684048 -- RING-TUM-DIDDY

RING-TUM-DIDDY

1 lb. bacon, diced

2 lg. green peppers

3 (1 lb. 3 oz.) cans tomatoes

3 med. onions

3 (1 lb. 3 oz.) cans corn

Salt & pepper to taste

1/2 lb. American cheese

12 slices toast

Dice and fry bacon. Wash, seed and chop green pepper. Slice onions thin. Add pepper and onion to bacon. When pepper and onion are browned, add tomatoes and corn and season to taste. Heat thoroughly and add cheese. Allow cheese to melt. Serve on toast. Serves 12.

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684049 -- CAMPFIRE ONE POT MEALS

one pot campfire meals

Basic recipe (serves 8)

2 lbs. hamburger

1 med. onion, chopped

1 med. green pepper, seeded & chopped

Salt & pepper to taste

Cook ingredients together until meat is browned. Add below ingredients according to recipe you want to use. Let any of these simmer slowly 20 to 30 minutes, stirring occasionally until thick enough to serve. Campers Stew: Add 2 cans vegetable soup. Hungarian Hot Pot: Add 2 (1 lb.) cans pork and beans. Squaw Corn: Add 2 cans tomato soup, 2 cans cream style corn and 6 ounces grated cheese. Chili: Add 2 cans kidney beans, 2 cans tomato soup and chili powder to taste. Spanish Rice: 2 (4 1/2 oz.) boxes Minute Rice, 2 cans tomato soup and 3 1/2 soup cans of water. Italian Chop Suey: Add 2 (1 lb.) cans spaghetti with tomato sauce and 6 ounces grated cheese.

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hot dogs beans

684050 -- SAVORY BEANS

8 hot dogs, sliced

2 (1 lb.) cans baked beans

1 can whole kernel corn

1 med. onion, chopped

Put all ingredients in pot. Simmer slowly 30 minutes until onion is done. You can omit corn and add 1 more can of beans.

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684051 -- TUNA DELIGHT

tuna delight

1 (4 1/2 oz.) box Minute Rice

2 (7 oz.) cans tuna fish

1 can mushroom soup

1 can peas, drained

In large pot, cook rice according to package directions. When rice is done, add remaining ingredients. Simmer until hot or bubbly.

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684053 -- INDIAN STEW

cornbread stew

1 lb. ground beef

1 sm. onion, chopped

16 oz. tomato sauce

Chili powder to taste

1 can whole kernel corn, drained

1 box Jiffy corn bread mix

Cook hamburger with onion and chili powder; drain. Add tomato sauce. Add corn. Let simmer. Mix cornbread according to package but reduce water by about 1/4 to thicker consistency. Drop by teaspoon into stew mixture. Let cook until corn bread dumplings are done, about 10 minutes.

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684054 -- POCKETS OF GOLD RECIPE

biscuit dumplings

1 can tomato soup

1 can refrigerator biscuits (not

layered)

Velveeta cheese, diced

Milk (for tomato soup)

Mix tomato soup according to directions. Flatten biscuits; cut into quarters. Place piece of Velveeta in middle of biscuit. Wrap biscuit around cheese and seal tight. Drop into boiling soup. Cook until biscuits puff up (will look like dumplings).

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684077 -- SALAMI (MOCK TRAIL BOLOGNA)

trail hamburgers

5 tbsp. inexpensive hamburger

5 tbsp. Mortons tender quick salt

(meat curing)

2 1/2 tsp. cracked pepper (or regular

pepper)

2 1/2 tsp. mustard seed

2 1/2 tsp. garlic salt

2 1/2 tsp. liquid smoke

Mix together all ingredients and knead 5 minutes. Refrigerate. Knead the mixture for 5 minutes on second and third day. On fourth day, knead 5 minutes and form into 1 lb. rolls. Bake in broiler pan in 175 degree oven for 4 hours. The meat will appear red when fully cooked. ( Salt can usually be found in feed and grain stores, if not in grocery.)

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684095 -- SEASONED RABBIT on THE GRill

1 stick margarine, divided

3 c. milk, divided

2 c. Frying Magic mix

1 rabbit, boned and separated

Melt 1/2 stick of margarine in large fry pan. Dip rabbit pieces in 1 cup milk and then in Frying Magic mix. Place in fry pan. Brown both sides over medium heat (adding remaining margarine as needed for browning). Add remaining 2 cups milk and cover. Simmer for 30 minutes, checking occasionally and adding more milk if needed, until tender. Serve with rice or mashed potatoes and a vegetable.

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684101 -- TUNA PICNIC HERO

tuna hero sandwich

1 or 2 crusty French breads

2 cloves of garlic

Oil and vinegar

7 oz. can of tuna

Grated carrots

Salad greens

Cucumbers

Olives

3 hard boiled eggs

Cut bread in half lengthwise. Scoop out bread dough and put in salad bowl. Add grated carrots, salad greens, olives and tuna to the bread dough. Toss all with oil and vinegar dressing. Rub inside of bread crusts with garlic cloves. Drizzle with oil and vinegar. Add salad bowl mixture to empty crusts and top with hard boiled eggs sliced. Put top back on and be ready to picnic.

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684115 -- PICNIC PIZZA LOAVES

pizza pockets

1 lb. ground beef

1/2 c. chopped onion

1 (8 oz.) tomato sauce

1/2 tsp. salt

1 loaf French or Italian bread,

halved lengthwise

1 c. (4 oz.) Mozzarella, shredded

1/4 c. sliced black olives

In medium skillet, cook ground beef and onion until beef is brown and onion is tender. Stir in tomato sauce, salt and oregano. Place each loaf half, crust side down, on pieces of foil large enough to wrap up sandwich. Spread 1/2 meat mixture on each loaf. Sprinkle each loaf with cheese and olives. Wrap up foil, folding to seal. Heat over low coals 15 minutes, or until heated through. Or heat in 350 degree oven for 25-30 minutes.

684168 -- CAMPGROUND TORPEDO

4 torpedo rolls (or shortie hoagie rolls)

Thousand Island salad dressing

8 slices cooked salami

4 lg. slices Swiss cheese

8 slices cooked ham

4 Kosher dill spears

Cut rolls lengthwise but not all the way through. Spread Thousand Island dressing on each side of cut side of roll (at least a generous tablespoonful on each side). On each roll place in order: 2 slices salami, 1 slice Swiss cheese and 2 slices ham. Put pickle spear down center of fold. Fold over and wrap in heavy duty aluminum foil, using drug store wrap. Put on grill 10-15 minutes, until hot, turn if necessary. Done hen you can hear the cheese and pickle juice sizzle.

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684201 -- CAMPERS' STEW

campers stew

Put in a Dutch oven size pan: 1 can corned beef, broken up

1 onion, diced

4 carrots, diced

4 potatoes, diced

Any leftover vegetables from previous

meals

Combine and add enough water to cook the vegetables. This is great for camping trips when your fresh meat is used up and there isn't a store handy.

684205 -- CAMP FIRE HOT DOG

1 lg. hot dog

1 live sassafras or maple tree stem,

4 feet long

A wood fire, burned down to "red

coals"

Prepare sassafras or maple stem by cutting off excess stems and leaves. Peel bark off one end of stem about 10 inches and make a point with a knife at that end. Puncture hot dog in 4 places with point of stem so dog does not split open prematurely. Insert peeled end of stem, lengthwise, through hot dog. Do not let stem protrude through end of hot dog, as it will burn. Place hot dog on stem over the red coals and turn it slowly. Do not put right in flame, as it will cook too quickly and blacken. When hot dog begins to "split", it will be done. Remove it from fire and place in bun with condiments. Juice from the stem will give hot dog a sweet flavor. Do NOT use oak, elm, pine, ash, etc. as they are all bitter.

684263 -- TURKEY PICNIC LOAF

turkey loaf sandwich

1 1/2 lb. long loaf sourdough shepherd's bread

1/3 c. Italian dressing

6-8 cleaned spinach leaves, med. lg.

1 sm. red onion, thinly sliced

1/2 to 3/4 c. shredded Mozzarella cheese

1 sm. cucumber, peeled and sliced

Sliced turkey

6-10 slices cooked turkey breast

1 lg. tomato, thinly sliced

Remove top 1/3 of loaf; hollow out bottom, leaving about 1/2 inch thick. (Removed bread can be frozen and used for something else.) Brush Italian dressing on insides of loaf, and on understand of the top. Layer from bottom up: spinach leaves, onion, cheese, cucumber, turkey breast, tomato slices, and then some of the cheese. Place on top, wrap in foil and bake at 350 degrees for 45 minutes. To serve, slice into sandwich-sized pieces.

chicken pot pie

684317 -- PICNIC TREATS

2 unbaked pie shells

2 chicken breasts, skinned, split in

half

4 oz. Swiss cheese

4 slices boiled ham

Sage, salt and pepper

Preheat oven to 350 degrees. Saute chicken in low-fat butter (or margarine) until golden brown. Sprinkle with salt and pepper. Cut cheese into small pieces, Cut pie shells and cut a diamond in the center of each one. Place a slice of ham, cheese and chicken on pie shells and pinch together. Place on ungreased baking sheet. Brush beaten egg on pastry; bake 25 minutes or until golden brown.

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684323 -- PEMMICAN

4 c. powdered meat

1 1/2 c. beef suet

1 c. currant jelly

3/4 c. bouillon

1 tsp. dried minced chives

1/2 c. brown sugar

1/4 c. ground raisins

1/2 tsp. each allspice, garlic

powder, savory and black pepper

Melt suet over very low heat. Add currant jelly. Blend powdered meat with remaining ingredients. Add seasoned meat mixture gradually to melted suet, stirring constantly. Cover tightly and bake in a preheated oven at 300 degrees for 1 1/2-2 hours. Remove from oven and ladle immediately into muffin tins, filling no more than 1 inch full. When cooled completely, remove and wrap in aluminum foil. Store in freezer. Makes 24 cakes.

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684406 -- SALMON MOUSSE FOR PICNICS

salmon mousse

2 tbsp. lemon juice

1 env. gelatin

Pinch of salt

4 tbsp. chopped onion (1 sm.)

1/2 c. boiling water

1 c. cottage cheese

1/2 c. mayonnaise

1/4 tsp. paprika

1/2 tsp. dillweed

1 (16 oz.) can salmon

Put first 4 ingredients in blender or processor; beat. Add boiling water; beat. Add cottage cheese; beat. Add mayonnaise and seasonings; beat. Add salmon, 1/3 at a time; beat. Pour into 2 small bread pans or 3 empty soup cans, rinsed with cold water. Chill for 3-4 hours. Delicious served on mayonnaised bread with a sliced cucumber "top". Push out end on can to make perfect slices. Serves 6-8.

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chicken picnic

684415 -- PICNIC CHICKEN

4 whole chicken breasts, skinned and

halved

1/4 c. orange juice

2 tbsp. honey

2 tbsp. chopped fresh parsley

1/2 tsp. basil leaves

1/2 tsp. grated orange peel

1/4 tsp. pepper

Arrange chicken in ungreased glass baking dish. Combine remaining ingredients. Pour over chicken; cover with foil and refrigerate 4 to 6 hours. Bake at 375 degrees for 35 minutes. Uncover; cook 20 to 30 more minutes, basting frequently. Drain and serve warm or cool chicken; wrap tightly and refrigerate until serving. Serve cold. 8 servings.

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684416 -- CAMPERS TRAIL DUST MEATLOAF

meatloaf

2 lbs. ground beef

1 lb. sausage

1 med. potato, grated

1 onion

2 slices cheese

2 slices bread, cubed

2 eggs

1/2 c. stewed tomatoes

2 shakes garlic salt

1 sm. pepper (bell), chopped

2 shakes Worcestershire sauce

1/8 tsp. salt

1/2 tsp. chili powder

Combine all ingredients and bake at 350 degrees for 45 minutes to 1 hour.

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684435 -- TRAIL BOLOGNA

2 lbs. ground chuck

2 tbsp. Tender Quick

2 tsp. black pepper

1/8 tsp. garlic powder

1 tsp. coarse black pepper

1 1/2 tsp. liquid smoke

1/4 c. water

Combine ingredients in large bowl. Mix with hands until sticky. Roll into links. Wrap into Saran wrap. Refrigerate 24 hours. Bake on broiler pan for 1 hour at 300 degrees. Makes 2 links. Squeeze out excess fat with paper towel. Pierce links with fork.

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684436 -- TRAIL BOLOGNA

2 lbs. ground deer meat

2 tbsp. Morton Tender Quick

2 tsp. liquid smoke

1 tsp. garlic salt

1 tsp. onion salt

1 tsp. pepper

Mix together. Refrigerate 24 hours. Divide into 3 rolls. Wrap in foil. Punch hole in bottom of foil and bake at 320 degrees for 1 1/2 hours.

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684474 -- GRILLED TRAIL HAMBURGERS

hamburgers on grill

2 lb. hamburger (med. lean)

2 tbsp. Tender Quick

1 1/2 tsp. liquid smoke

1/8-1 tsp. garlic powder

2 1/2 tsp. black pepper (coarse

ground works best)

1/2 c. water

Mix together well. Divide into 3 bunches. Roll out in lengths on plastic wrap. Refrigerate for 24 hours. Remove wrap and bake in oven on broiler pan for 1 hour at 300 degrees. After removed from oven, use paper towel and pat off excess grease. Slice when cool.

 

pizza on grill

PICNIC PIZZA LOAVES

1 lb. ground beef

1/2 c. onion

1 (8 oz.) can pizza sauce

1/2 tsp. oregano

1 c. mozzarella cheese, shredded

1/4 c. pimento, sliced

Stuffed green olives

1 French bread loaf

Cook ground beef and onion in skillet until beef is done and onion is tender. Drain off fat. Stir in sauce, spice and pimento. Spread over French bread loaf cut lengthwise. Top with cheese and sliced olives. Wrap in foil. Heat over coals or in oven.

 

chicken and rice foil meal of grill

CHICKEN AND RICE FOIL DINNER

Aluminum foil, heavy duty

1 can cream of mushroom soup

2/3 c. uncooked instant rice

Paprika

Chicken breasts

Place chicken breasts on a 14" square of heavy duty foil. Mix a can of condensed cream of mushroom soup with 2/3 cup uncooked instant rice. Spoon over chicken. Sprinkle with paprika. Seal the foil package and place on grill 5" above coals. Cook about 40 minutes, turning once.

Picnic and Camping Recipes

Barbecue-BBQ Sauce

Breads

Breakfast

Camping tips

Desserts/Snacks

Jerky Recipes

Main Meals

Salads/Vegetables

Trail Mix Recipes