Camp Cooking: Some Lunch Tips

Lunch is often a quick meal because campers are busy with other activities. Here are a few quick tips!

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Some Quick Tips for Lunch While Camping

  • Don’t make camping lunches the night before.
  • Substitutes for a sandwich:  a couple of hard-boiled eggs (with salt & pepper), left-over roast or fried chicken.
  • When boiling eggs, white vinegar added to the boiling water will keep the white part from running out of the cracked shell.
  • Gamey-smelling lunch boxes (or bags) will smell sweet if you place a slice of bread (dampened with vinegar) in the lunch container overnight.

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Today’s Recipe

Food just tastes better while camping!  Maybe it is because camp cooking takes longer and we are ravenous by the time it’s ready!

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Dutch Oven Biscuits 

This is a very simple recipe!  It serves 6 to 10.

Mix Bisquick-type mix according to recipe directions on the box.  DO NOT OVER-STIR THE MIX!

1)  Put the hot coals outside of the fire pit.  Oil a large Dutch oven inside thoroughly.

2)  Set the Dutch oven on the coals to heat for about 10 minutes.

3)  Spoon the mixture into the Dutch oven and cover with the lid.

4)  Shovel hot coals onto the Dutch oven’s lid.  Cook for 20 -30 minutes, depending on how hot the coals are.

5)  After 20 minutes, check the biscuits.  They are ready when they are lightly browned.

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‘Secret Lake – used by permission of Vantage Point Graphics

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

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Published in: on July 13, 2011 at 12:01 am  Comments (2)  
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Camp Cooking: Breakfast Cooking Tips

Outdoor cooking can be a challenge! Here are a few tips.

These tips are tried-and-true … hope they help you!

Pancakes

  • Making pancakes?  Rub the griddle with cut potatoes instead of grease.  There will be no odor after cooking.
  • Turn the pancakes when the bubbles (in the batter) start to break or pop.
  • Using an aluminum griddle for your hotcakes?  Don’t use grease on your griddle, add melted shortening or oil to the batter.  Use fine steel wool to polish your griddle.
  • Serve pancakes and eggs immediately, do not stack and hold them on the griddle.
  • Cook bacon in a baking pan in the oven.

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 Today’s Recipe

This recipe is for breakfast, lunch or a trail snack.  They are nutritious and very tasty.  Bake some to take on your next outing.

Hunter’s Take-Along Biscuits

Pre-heat oven to 425 degrees.

2/3 cup water

2 and 1/4 cups complete pancake or baking mix (Bisquick-type)

1 cup rolled oats, uncooked

1/4 cup margarine or butter

1/4 cup sugar

1 teaspoon cinnamon

1/2 cup chopped nuts:  walnuts or pecans

1/2 cup raisins

Mix all dry ingredients together (pancake mix, oats, sugar, cinnamon, nuts, raisins) completely.

Add liquid ingredients together (water, butter or margarine) and add to dry mixture.

Continue mixing until everything is well-moistened.

Drop by heaping tablespoonfuls on greased cookie sheet.  Bake for 12 to 14 minutes, or until light golden brown.

Makes about 12 delicious biscuits. 

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‘Evening Call’ is used by permission of Vantage Point Graphics

This blog is a companion to my website:  GreatGhilliesAndGraphics.com

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Published in: on July 6, 2011 at 12:02 am  Comments Off on Camp Cooking: Breakfast Cooking Tips  
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