Camping Recipes - Pg 1

Easy Beef Taco Skillet

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Using a Cast Iron Skillet and Convienent Ingredients, this Beef Taco Skillet Dinner is Fast and very easy to Cook while you are out in the Woods. The nice thing too, is this recipe is so yummy, you can cook it at home in your Kitchen or RV, and the Flavors are still there.

Ingredients:

  • 1 pound ground beef
  • 1 small red onion, chopped
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 10 corn tortillas (6 inches), cut into 1-inch pieces
  • 1 bottle (8 ounces) taco sauce
  • 1-1/4 cups shredded cheddar cheese, divided
  • Hot pepper sauce, optional

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, tortillas, taco sauce and 1 cup cheese; heat through. Sprinkle with remaining cheese. Serve with pepper sauce if desired. Yield: 6 servings.

Ranchero Supper

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 This hearty dish is quick and easy to fix after a busy workday. We like to use hickory and bacon baked beans and serve it with fruit or a green salad for a complete meal.

Ingredients:

  • 1-1/2 pounds ground beef
  • 1 can (28 ounces) baked beans
  • 1 can (11 ounces) whole kernel corn, drained
  • 1/4 cup barbecue sauce
  • 2 tablespoons ketchup
  • 1 tablespoon prepared mustard
  • 3/4 cup shredded cheddar cheese
  • Sliced green onions and sour cream, optional
  • 7 cups tortilla chips

Directions:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the baked beans, corn, barbecue sauce, ketchup and mustard; heat through. Sprinkle with cheese; cook until melted.
Garnish with onions and sour cream if desired. Serve with tortilla chips. Yield: 7 servings.

Sweet 'n' Spicy Chicken

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My husband and three children love this tender chicken that has a spicy sauce. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa.

Ingredients:

  • 3 tablespoons taco seasoning
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 to 2 tablespoons canola oil
  • 1-2/3 cups chunky salsa
  • 1/2 cup peach preserves
  • Hot cooked rice

Directions:

Place taco seasoning in a large resealable plastic bag; add chicken and toss to coat.
In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice. Yield: 4 servings.

Tacos al Pastor

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 In Hawaii the use of Pork and Pineapple is a General Staples. Pineapple is the Fruit of Hawaii, they claim. So Stands to Reason that they would mix Pork and Pineapple, Chicken and Pineapple, or Beef and Pineapple.. Try each version.. You won't be able to decide which you like best.

Ingredients:

  • 2 package (15 ounces) refrigerated pork roast au jus
  • 2 cup well-drained unsweetened pineapple chunks, divided
  • 2 tablespoon canola oil
  • 1 cup enchilada sauce
  • 16 corn tortillas (6 inches), warmed
  • 1 cup finely chopped onion
  • 1/2 cup chopped fresh cilantro
  • Optional ingredients: crumbled queso fresco, salsa verde and lime wedges

Directions:

Coarsely shred pork, Chicken or Beef, reserving juices. In a small bowl, crush half of the pineapple with a fork. In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook 2-3 minutes or until lightly browned, turning occasionally. Remove from pan.

Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat 4-6 minutes or until liquid is evaporated, stirring occasionally.

Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with cheese and salsa and serve with lime wedges. Yield: 8 servings (2 tacos each).

Sausage Pancake Pops

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 Young and Old alike will love these little Pancake Pops. Perfect for Campgrounds. Can be ate sitting up.. or in a plate with a fork and knife.. The Kids wont want to sit down..

Ingredients

  • 1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links
  • 2 to 4 tablespoons vegetable oil
  • 1 cup prepared pancake batter

Directions:

Insert a wooden skewer into each sausage link.
Heat 2 tablespoons oil in nonstick skillet over medium heat. Dip 3 skewers into prepared pancake batter, turning to coat all sides of sausage link. Carefully place in skillet; cook for about 1 minute, then turn and continue cooking until golden brown.






















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Canadian Bacon Quiche

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 So Easy, and Simple. Perfect for Breakfast while out camping, or when feeding several people at once.

Ingredients:

  • 4 cups loosely packed frozen shredded hash browns, thawed
  • 1 (6 oz) package Jones Dairy Farm Canadian bacon, diced
  • 4 scallions, thinly sliced
  • 1/2 cup shredded cheddar cheese
  • 2 large eggs
  • 2 large egg yolks
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of freshly grated nutmeg
  • 1 tablespoon fresh thyme leaves, for garnish

Directions:

Preheat oven to 400°F. Grease 9-inch pie dish with cooking spray or brush with olive oil.
Press thawed hash browns onto bottom and up sides of prepared pie dish. Bake until lightly golden brown, about 15 to 20 minutes. Remove from oven and let cool.
Spread chopped Canadian bacon, scallions and cheese on bottom of cooled crust. In large mixing bowl or measuring cup, whisk together eggs, egg yolks, milk, cream, salt, pepper and nutmeg until well combined. Pour egg mixture evenly over filling and crust.
Bake until center has puffed up and eggs are set, about 20-25 minutes. Remove from oven and let cool before cutting and serving. Garnish with fresh thyme. Yield: 8 servings.