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Camping Recipes - Pg 1

GRILLED SAUSAGE

Red Potatoes

Ingredients

  • 3/4 pound fresh green beans, trimmed and halved
  • 1/2 pound red potatoes, quartered
  • 1 large onion, sliced
  • 1 pound smoked sausage, cut into 1 inch pieces
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon vegetable oil
  • 1 teaspoon butter
  • 1/3 cup water


Directions

Preheat an outdoor grill for high heat.

On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.

Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

COWBOY CASSEROLE

Chili on a Biscuit

 "This combination of hamburger, beans, and bacon over biscuits will bring out the cowboy in anyone. It has become a family favorite. It is so easy to make, and we love to make it when we're camping."


Ingredients

  • 1/2 pound bacon
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 (15 ounce) cans baked beans with pork
  • 1/3 cup barbeque sauce
  • 1 (7.5 ounce) package refrigerated biscuit dough


Directions

Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain, and cut into bite size pieces. Set aside. Add hamburger and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain.

Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done. Place two biscuits on each plate, and spoon beans over.


CAMP CORN CHOWDER

stew

 "This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!"
Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, diced
  • 3 tablespoons all-purpose flour
  • 5 cups vegetable broth
  • 2 large russet potatoes, cut into 1/4-inch pieces
  • 4 cups corn kernels
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 cup half-and-half
  • 1/4 teaspoon ground black pepper
  • salt to taste

DirectionsHeat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.  



SALMON ON THE GRILL

salmon

"This dish is amazingly easy to make and the end result will just make you look super good! The secret of its great flavor is in the quality of the ingredients. It doesn't need much seasoning, for it would only disguise the flavor of this great combination of ingredients. make this a winning recipe that you all will love to try!"


Ingredients

  • 2 tablespoons olive oil
  • 4 (8 ounce) salmon fillets
  • 4 medium potatoes, peeled and sliced
  • 2 large red onions, sliced into rings
  • 1 jarred roasted red pepper, drained and cut into strips
  • 8 ounces portobello mushrooms
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste
  • 1 teaspoon sesame oil


Directions

Preheat the oven to 350¯ Coat the bottom of a 9x13 inch baking dish generously with olive oil.

Arrange potato slices in a layer on the bottom of the baking dish. Season with a little salt and pepper. Place a layer of onions over the potatoes, then a layer of roasted peppers, seasoning each layer with salt and pepper as desired. Place salmon fillets over the vegetables in the dish, and season with lemon juice, salt and pepper. Place whole mushrooms over the fillets, and drizzle them with sesame oil.

Bake for 45 minutes in the preheated oven. Fish should flake easily with a fork, and potatoes should be tender.


BEEF SHISH KEBABS

shishkabobs

"Great way to cook once a month. Yummy on the grill."


Ingredients

  • 1 zucchini, cut into chunks
  • 1 red bell pepper, cut into 1 inch pieces
  • 1 (15 ounce) can pineapple chunks, drained
  • 2 tablespoons olive oil
  • 1/2 cup ketchup
  • 1 teaspoon salt
  • 2 tablespoons steak sauce (such as A1(R)) 
  • 2 tablespoons white sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup water
  • 1 1/2 pounds beef sirloin, cut into 1 inch cubes
  • 12 bamboo skewers


Directions

Place the zucchini, bell pepper, and pineapple in a mixing bowl. Drizzle with olive oil, and toss to coat. Divide the mixture into freezer bags. Whisk the ketchup, salt, steak sauce, sugar, vinegar, Worcestershire sauce, and water together in the same bowl until smooth. Add the beef cubes, and toss until evenly coated. Divide the beef into freezer bags. Seal, and freeze the bags.

To cook: take as many bags as you need from the freezer, and thaw in the refrigerator overnight, or at least 8 hours. Soak the skewers in warm water at least 30 minutes, or place into water when you begin thawing the meat and vegetable packets.

Preheat an outdoor grill for medium heat, and lightly oil the grate. Make the skewers by alternating beef, vegetables, and pineapple on the skewers. Discard any remaining marinade.

Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.


IRISH SODA BREAD IN A SKILLET

Dutch Oven Bread

"A basic version of Irish Soda Bread that is baked in a cast iron skillet. Try substituting the liquid with buttermilk or 2)1/2c cream plus 1/2c sour cream left to sit overnight. Try adding a tablespoon or so of sugar if you like your soda bread slightly sweet. Experiment until you get the flavor you remember."


Ingredients

  • 1 cup milk
  • 1 teaspoon vinegar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda


Directions

Preheat the oven to 400¯F  In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled.

In a medium bowl, stir together the flour, salt and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet.

Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.