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 a 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

 

 

 

 

 

 

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

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 – 2 to 3 per person

Canned biscuits – enough for each hot

dog

 

Fold each piece of foil in half to form an 8×12 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

campers stew

 

 

 

 

 

 

 

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

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 in foil cooking

 

 

 

 

 

 

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 sub sandwich hero

 

 

 

 

 

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.

 

 

200 Barbecue-BBQ Recipes – Beef, Chicken, Pork

Greta Jenkins

Greta Jenkins is an author, mom, nurse and a community volunteer. She is the author of various articles about home and family life and has been featured in various parenting magazines and newspapers.
Greta Jenkins
https://imgsub.familiesonlinemagazine.com/uploads/2018/10/campfire-896196_640.jpghttps://imgsub.familiesonlinemagazine.com/uploads/2018/10/campfire-896196_640-150x150.jpgGreta JenkinsHome CookingOutdoor LivingMain Meal Recipes for Outdoor Cooking - Picnic - Campfire Main Meals 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...Parenting Advice| Family Fun Activities for Kids