Camping Recipes

20 Minute Hamburger Skillet Stew
By: Folly Life
1/4 lb Lean ground beef
1 lg Onion,sliced wafer-thin
4 Carrots,sliced wafer-thin
2 Potatoes,halved, sliced
3 Ribs celery,sliced
1 c Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper 1/4 c Dry red wine
-OR tomato
2 T All purpose flour
Use melon baller and shape meat into tiny meatballs. Brown in
skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add
boiling water or broth and extract or bouillon. Add remaining
veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are
tender. Combine wine or water and flour in covered jar. Shake and stir
into skillet. Cook and stir until sauce is thick, 4 mins

Antiguan Charcoal Baked Bananas
By: Folly Life
This Caribbean dessert can be started in leftover coals
6 large ripe bananas, in a bunch
4 tbsp butter
1/2 cup brown sugar
1/2 tsp ground allspice or 1/2 tsp fresh grated nutmeg
3 limes, halved
1/4 cup dark rum, heated in a small pan onside of grill
Set the bunch of unpeeled bananas in hot coals. Bake until black and
soft to the touch. Meanwhile, heat butter with brown sugar and spices
until bubbly. Each person should slit his banana,
squeeze a lime half over it and drizzle the butter-sugar mixture on
top. Ignite rum and pour it flaming over the bananas a little at a
time, shaking the skillet gently until the flame dies.

Aunt Sarah’s Chili Sauce
By: Folly Life
4 qt Tomatoes,cut in quarters
1 T Mustard seed
2 c Onions,sliced
1 T Celery seed
2 c Green peppers,sliced
2 1/2 c Cider vinegar
1 T Salt
1 c Sugar- brown,white, maple,
3 T Mixed pickling spices
Honey,whatever is handy
Mix everything together in a big pot and put on the back of
woodstove so that everything simmers gently for days. It is ready
when it reaches the thickness you want.
This recipe is over 150 years old.

Australian Grilled Fish
By: Folly Life
4 Fish steaks
1/4 c Lime juice
2 T Vegetable oil
1 t Dijon mustard
2 t Fresh ginger root –,Grated
1/4 t Cayenne pepper
Black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick each.
Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger,
cayenne pepper and enough freshly ground black pepper to suit your
taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn
steaks 2-3 times. 3. Have the grill prepared with white coals and
brush the cooking grill with the remaining one tablespoon oil. 4.
Grill the fish, brushing several times with the marinade, until
cooked through and opaque in the center. Turn fish after about 4-5
minutes. Total grilling time will dependon your grill and the heat of
the coals.
* To broil instead, use a broiler pan brushed with oil and broil until
center is opaque. Will take about 10 minutes total in broiler. Turn
steaks after 5 minutes, and baste often with marinade.

Backpacking Simple Food Ideas
By: Folly Life
Here are some very simple ideas for dehydrated and light-weight
1) Any packaged dinner mix from the grocery and packed in ziploc
baggies ie, Macaroni & Cheese, Rice-a-Roni, Broccoli and Cheese, etc
There are tons of these things available today. If they call for milk,
then the boys can carry powdered milk in baggies. Margarine will
travel well, and since they will be working hard, the extra fat might be
2) Instant oatmeal and instant grits and bagels are great for breakfast.
Again, powdered milk can be used with these. Get some of the new
Fantastic Foods hot cereal mixes- they are warm and filling.
3) Dehydrated vegetables and full meals can be found in camping
stores. Add dried peas to a box of mac & cheese, for instance
4) Try Ramen noodle soups, or any of those “soup in a cup”s (that can
be packaged in baggies so they take up less room).
5) Dehydrated bean flakes that mix up almost instantly with water are
available in HFS. Mix these with some cooked minute rice and put in a
tortilla. Yum! Flavor them with onion, garlic, cumin powders.
6) Cheese backpacks well. Again, the fat may not be so bad if they are
hiking all day. And if it’s cold, then the fat is almost necessary to
help them stay warm. (You need a lot more calories when it’s cold.)
Add a hunk to any soup, pasta, rice, or dehydrated veggies you’re
7) Pasta, pasta, pasta. Top it with sauces made from the dry package
mixes. A lot of these are tasty. High in sodium and preservatives
sometimes, but for a couple of meals they won’t hurt you.
8) Instant mashed potatoes that can be mixed with the powdered milk
or water only. Make up an instant gravy to go top.
9) Dried fruit can be cooked in some water and put on top of a piece of
angel food cake for dessert. (Hey, the cake might get crushed a little,
but it is lightweight!) Add some cinnamon and Tang (in lieu of orange
juice)and you approximate a Cooking Light recipe.
10) The dry veggie burger mixes would make a great meal. Most of
them make up with water only and many are quite tasty.
11) Bulgar and couscous cook up in only a few minutes with boiling

Baked Stuffed Fish
By: Folly Life
White fish,enough for
2 c Soft bread cubes,about
-1/2″ cubes
1 Small onion,chopped
1 Green pepper,blanched
8 oz Imitation crabmeat
1/4 c Lemon juice
1/2 c HELLMANS mayo
Salt & pepper,To Taste
Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks. Divide it among four or five
good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes
pour newburg sauce over fish.
It’s good with flounder, but any white fish will do. I’ve used large
cod and catfish fillets and butterflied them. Just enough so you can
roll it up over the stuffing.

Best Peach Cobbler
By: Folly Life
3 T Sugar
2 qt peach slices,Canned
4 t Baking powder
3/4 c Sugar
6 T Lard (or butter)
1/4 c Water
3/4 c milk cut half-,Canned
3 t Corn starch
-strength with water (just
-enough to moisten dough)
2 c Flour
FILLING: Dissolve corn starch in water; add mixture to peaches and
juice in a large, warm Dutch oven; stir well; sprinkle sugar on top;
cover and allow to simmer lightly while topping is prepared.
TOPPING: On a floured board, turn out a soft dough; pat down to 1/2″
thick; cut into strips 1/2″ wide and place criss-cross atop peach
mixture; cover and cook approximately 20 minutes until golden brown.
Serve with Campfire Coffee. Serves approximately 18.

Biscuit And Pancake Mix
By: Folly Life
9 c Flour,sifted
4 t Salt
1/3 c Baking powder
1 3/4 c Shortening,vegetable
1 c Milk,powdered
Chill shortening. Sift all dry ingredients. Cut shortening into
flour till mixture resembles coarse cornmeal. Store, well covered, in a
cool, dry place.
Use for pancakes, biscuits, shortcake, cobblers or anything that you
would make from a packaged biscuit mix. All you need is water.
For pancakes add 1 tb each sugar and powdered eggs to each cup of

Blazing Trail Mix
By: Folly Life
2 c miniature wheat or,Shredded
– bran squares
1 c thin pretzel,Unsalted
– sticks,broken into pieces
1/2 c lentils,Cooked
1/2 c Quick-cooking rolled oats
1/2 c Raisins
1/2 c dried apples,Chopped
1/4 c Honey
2 t Curry powder
1/2 t coriander,Ground
1/4 t cumin,Ground
1/4 t Paprika
1/8 t red pepper,Ground
In a 13×9-inch baking pan, combine the wheat or bran squares,
pretzels, lentils, oats, raisins, and apples. In a small bowl, stir
together the honey, curry powder, coriander, cumin, paprika and
pepper. Drizzle the honey mixture over the cereal mixture. Toss until
evenly coated. Bake at 350 for 15 to 20 minutes or until crisp,
stirring occasionally. Store in an airtight container or self-closing
plastic bags.
Makes 8 cups or 16

Box Oven
By: Folly Life
1 Brick (or flat rock)
1 pk Aluminum foil,heavy-duty
1 Corrugated cardboard box
1 Metal pie pan,old
3 Coat hangers
4 Charcoal briquets,lit
1. Cover the inside and outside of the box completely with 3 or 4
layers of aluminum foil, including the flaps. Lay box on level ground so
that the opening opens oven-style (front-door style is OK, too).
2. Straighten the coat hangers, then run them through the sides of
the box about 2/3 of the way up from the bottom to form a rack.
3. Set brick in bottom. Place live coals into pie pan/pie plate. Put
pan on brick (don’t forget, the PIE PAN IS HOT! Use an oven mitt or
hot pad).
4. Place food to be cooked onto coat-hanger rack and close oven door.
Watch carefully, checking often. Each live coal makes about 80
degrees Fahrenheit.

Buckwheat Pecan Pancakes For Camping
By: Folly Life
MIX IN A ZIPLOCK 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
2 T Oil
2 T Molasses
ADD WHEN MIXING ================
2 1/2 c Water
1/2 c Pecan halves
1/4 c Butter (optional)
1 c Maple syrup
This is a camping recipe. Assume moderate heat on a campfire or pack
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 I have time, I plop 3 or 4 pecan halves on
each cake instead of mixing them in. Serve hot with butter and syrup.
Can be saved for later in the day; great with jam.

Burgers In Foil
By: Folly Life 1 1/2 lb beef,Ground
2 sm Green bell peppers,chopped
4 16-inch squares aluminum
onion flakes,Dehydrated
. foil
Worcestershire sauce
4 Carrots,sliced
Salt & pepper,To Taste
1 cn Potatoes,16oz, sliced
Separate meat into 4 portions. Place each in the center of a square
of foil. Top with equal portions of chopped carrots, potatoes and
Season with dehydrated onions, Worcestershire sauce, salt and pepper
to taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15
minutes per side.

Buttermilk Biscuits
1/4 c shortening
1/4 t baking soda
2 c self-rising flour
3/4 c buttermilk
Cut shortening into flour. Stir soda in milk and pour into flour and
shortening. Stir until well blended. Pour out onto a floured surface and
knead 12 to 15 times. Roll out and cut. Place on a
baking sheet and bake at 450 degrees F. until brown.

Camp Au Gratin Potatoes
1 cn Corned Beef Or 2 Cans Tuna
-Or Similar
2 Boxes Au Gratin Potatoes
6 c Water
1/2 c Dry Milk Powder
1/4 c Margarine Or Oil
1 md Pot For Heating Water
1 lg Pot For Potatoes
1 Stirring Spoon
Put 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.

Camp Chili
1 c Lentils
1 T Cumin
3 T Tomato soup powder
1 t Oregano
2 T Masa (or Corn flour)
1 t Salt
1 T Chili Powder
1 Clove Garlic
1 T Onion Flakes
4 c Water
Combine all the ingredients and simmer 30 – 45 Min.

Camp Cobbler Delight
1 cn Sliced peaches,large
1/4 lb Margarine
1 cn Fruit cocktail,large
1 c Brown sugar
1 cn Crushed pineapple,small
1 pk Cake mix
1/2 c tapioca,Instant
In 12 inch foil lined Dutch Oven, combine fruit and tapioca.
Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over
cake mix. Dab butter all over top of brown sugar.
Place lid on oven. Bake 45 minutes to 1 hour. Use 6 to 8 coals on the
bottom and 14 to 16 on the top. Cake is done when top is brown and
cake has absorbed juices and is no longer dry.

Like our recipes? Try our Ebook 101 Camping and Outdoor Recipes Chock full of mouth watering recipes for camping or home

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