Tuesday, June 21, 2011

More Camp Recipes

Campfire Pork And Beans
8 Bacon slices, cut into pieces
1/2 cup Chopped onion
1/2 cup Chopped green bell pepper
53 oz Can pork and beans
1/4 cup Molasses
1/4 tsp. Tabasco sauce

Heat camp stove or get fire ready. Fry bacon until crisp then set aside. Reserve 2 tablespoons drippings in pan. Saute onion and green pepper in drippings until tender. Combine beans, molasses and tabasco sauce in a 2 1/2 quart dutch oven. Hang over fire for about an hour with lid on, or cook on camp stove until hot. Top with bacon and heat through.

BAKED APPLES-- Cut the apples in quarters, remove seeds and place
on shiny side of a sheet of foil. Sprinkle with brown sugar, cinnamon,
raisins and dot with butter. Wrap tightly and place on coals for 10 to
15 minutes.

Campfire Stew
2 lbs. Hamburger
1 can stewed tomatoes
1 can corn
8 oz Elbow macaroni
1/2 cup Chopped onions
1 cup Water
1/4 lb Longhorn cheddar cheese

Brown beef in dutch oven, kettle, or skillet. Drain. Stir in tomatoes, corn, macaroni, and water. Hang over fire or place on cook stove until done. Just
before serving add cheese.

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