DINNER
Campfire Salmon
2 salmon steaks
2 T butter or margarine (low cal works fine)
zest of 1 lemon and 1 lime, save the lemon to juice over fish
2-4 garlic cloves, chopped
salt and fresh ground pepper
1-2 t cumin
Pre-mix butter with zest, garlic, salt,
pepper and cumin. Salt and pepper salmon and place on a sheet of foil.
Spread butter mixture on salmon and create foil pouch. Cook on grill over
fire until fish flakes easily. Squeeze lemon over salmon. Serve with herbed
veggies (click here for recipe)
submitted by jule
Pizza Potatoes
Butter
Approx. 6 Potatoes
Pizza Sauce
Pepperoni
Mozzarella (or cheese of choice)
Any other toppings of your choice (we use mushrooms)
On a heavy piece of tin foil, put down the pats of butter. Then a layer of
potatoes. Put down some sauce and cheese and your toppings. Continue to
make layers until all is used. Fold up and close one end. Add about 1/4
Cup of water and seal other end. Let cook over campfire grill for about 30
minutes. Heavenly!
submitted by cathyann
Steamed
Chicken Wings Maryland Style
24/36 Meaty chicken wings,
Old Bay Seasoning (to taste)
1 C. Water
1 C. Vinegar
Vidalia Onions, sliced
Place chicken wings in a bag, and shake with the Old Bay Seasoning. Put
the wings in a colander. Fill a pot with the water, vinegar and onions and
bring to a boil.. Place colander over the pot. Cover and steam for 45
minutes.
submitted by ron d
Campfire
Clambake
Take a large pot [like a turkey
fryer] start at bottom with 4 cups of water, 1cup of vinegar then in
layers potatoes, chicken wings sausage corn on the cob in husk shrimp onions
and top off with cherrystone clams. start at bottom items time 1 hour [ add
each item 10 minutes apart] When finished throw on a picnic table in pile
and enjoy! Dessert 1 bottle of Yoohoo in a glass with two scoops of vanilla
ice cream and stir to perfection.
submitted by ron d
Personal
Campfire Pizza
2
slices of bread
pizza Sauce
mozzarella cheese
pepperoni
butter
Butter 2 slices of bread. Place one slice (butter side down) in a pie
cooker you use over the fire. Add pizza sauce, mozzarella & pepperoni.
Place other slice of bread on top (butter side up). Cook over fire until
bread is brown.
submitted by
lesa kloski
Campfire
Stew
1
lb. Ground Beef
1 small Onion
Garlic Salt (as desired)
Pepper (as desired.)
1 can vegetable soup
In a large heavy pot, brown ground meat with onion, garlic salt and
pepper. When meat is thoroughly cooked add canned vegetable soup and
simmer till heated through.
Serve w/ baked potatoes and biscuits.
submitted by
maryann
Chicken
Pitas
4 boneless, skinless chicken breast halves
1 C. Gazebo Room Greek salad dressing
4 pita breads
1 bag of mixed salad
Ranch salad dressing
Marinade chicken breast Greek salad dressing in a Ziploc bag for 1 hour.
Place chicken on hot grill over low flamed campfire. Cook for 20-30 minutes
or until juices run clear. Remove chicken and let cool. Cut chicken into
chunks. Fill pitas with salad and chicken and top with Ranch dressing.
Always
a favorite when we go camping and the kids get their vegetables at the same
time!
submitted by
lori knaub
Lemon Chicken
One whole chicken 3-4 lbs is good.
Vegetable oil or some other type.
Variety of spices: salt, pepper, garlic, onion salt, basil, oregano, Italian
seasoning, etc.
(this is a personal choice of what you like, may be Cajun as well if you
like it spicy, I've had it both ways.)
1 whole lemon
Clean and skin chicken, cut lemon into quarters and place inside of chicken
cavity, rub entire chicken generously with oil, season chicken with the
spices you prefer making a nice rub. Place chicken on a cooking
rack.
Preheat your grill to 350 degrees, place chicken inside and cover.
Approximately one hour cooking time. Mine is usually falling of the
bone very tender and finger lickin' good in about 40-45 minutes. This
will vary by grill, just make sure the temperature remains good.
submitted by
larry bush
Kabobs
1
lb. diced meat (either beef or chicken)
Italian Salad Dressing
1 can whole potatoes, drained
Cherry Tomatoes
Bell Pepper (any color)
Onion
Mushrooms
Squash (zucchini, or yellow)
Mrs. Dash
Choose vegetables in a variety of colors to make a colorful kabob.
Canned potatoes allow for reduced cooking time.
Place meat in a ziploc bag and add enough salad dressing to cover the
meat. Allow meat to marinate for several hours. (Keep refrigerated or in
the cooler while marinating.) If using wooden skewers, place skewers in
water and allow to soak. (This will help them to keep from burning.) Cut
bell pepper, onion & squash in bite-size pieces. Put pieces of meat
& vegetables on skewers, alternating between meat & vegetables.
Pour remaining salad dressing over kabobs. Sprinkle with Mrs. Dash. Cook
on the grill until meat is done. (Depending on size of meat cubes, this
could take up to about 20 minutes.)
submitted by sandra lee
Mac
& Cheese
1
Can Condensed Cheddar Cheese Soup
1/2 Soup Can Milk
1/2 Soup Can Water
1 Cup Elbow Macaroni (uncooked)
Mix soup, milk and water in a pan. Heat to boiling. Stir in macaroni. Cook
over low heat for approximately 10 minutes, or until macaroni is cooked.
(Serves about 4 people.)
submitted by
freespirit
Pita Pizza
4 pieces of pita bread
2 Cups pizza sauce (1/2 C per pita)
2 Cups mozzarella cheese (shredded) (1/2 C per pita)
Aluminum foil
Toppings of your choice (mushrooms, green peppers, sausage (pre-cooked), pepperoni..)
Slice pita bread three quarters of the way through. Spread pizza sauce on the bottom layer
of the pita bread. Put in toppings and top with mozzarella. Close pita and wrap with foil.
Cook over coals until hot (approximately 20 minutes).
submitted by evie
Salsa Chicken
4 boneless, skinless chicken breast halves
1 container, gourmet salsa
Wrap each piece of chicken into foil "envelope". Pour salsa over chicken and
seal foil tightly. Place over fire and cook for 40 minutes. If you don't have a grill over
the fire, place on a rock near the fire, but not directly in the flames and cook for the
same amount of time, turning every 10-15 minutes.
submitted by lisa
robertson
Dinner Wrap
1 piece heavy-duty aluminum foil
Vegetables of choice (diced);
potatoes, mushrooms, onion, pepper, carrots, etc.
Meat of choice (boneless & cubed)
Seasoning of choice
Butter
Place all ingredients in the center of the aluminum foil. Fold edges tightly, leaving one
end open. Pour water into "wrap". Tightly fold the last end. Place
"wrap" directly on coals. Turn every 10 minutes. Check for doneness.
Vegetables should be tender and meat juices should run clear. (Cooking time
approximately 30 minutes.)
submitted by bobtheman
Family Goulash
Brown hamburger. Drain grease. Add a
jar of spaghetti sauce, green pepper, mushrooms and onion. Add 8 oz. macaroni
(uncooked). Keep adding water until macaroni is cooked al dente. Serve with Italian
bread and tossed salad.
submitted by mark anthony
Italian Chicken
Chicken Breasts, boned and skinned
Low Cal Italian Salad Dressing (low cal reduces unwanted bonfires)
Cover chicken breasts in salad dressing. (A ziplock bag works well for this)
Marinate in fridge for 3+ hours. Cook on grill until juices run clear.
(approximately 10 mins. per side.)
submitted by honeybunny
Mexicali Beef, Rice and Beans
1/2 lb. ground beef
1 small onion, chopped
1 8 oz. can kidney beans
1 8 oz. can Mexican seasoned stewed tomatoes
3/4 C. Minute Rice
1/2 C. water
Brown beef with onions. Drain grease. Add tomatoes, rice and water.
Bring to a boil. Cover. Let stand for 5 minutes. Serve with tortillas or tortilla
chips.
submitted by sandra lee
Stuffed Tomatoes
Spoon out some of the meat of a tomato.
(One per person) Place one slice of cheese in tomato. (your choice; provolone, mozzarella,
American, Swiss, etc.) Fill with canned tuna or chicken (prepared to your liking).
Top with Italian bread crumbs. Put a pat of butter on top. Wrap in foil. Cook on coals
until cheese is melted.
submitted by ktsgrandma
Cajun Shrimp with Rice and Beans
1 small onion, diced
1 T. vegetable oil
1 bell pepper, chopped (green, red, or yellow)
1 box cajun rice and beans
1 can Mexican seasoned stewed tomatoes
1 can shrimp
2 C. water
Saute’ onions & pepper in oil. Add the remaining ingredients. Simmer
in a covered pot for approximately 15 minutes.
submitted by paul p.
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