By R. Maxine Lundquist
Cheese Steak Hoagies
- 1 large onion, sliced thin
- 2 medium peppers, one green, one red, sliced thin
- 2 tbsp. olive oil
- 12 oz. good steak, thinly sliced
- 2 tbsp. butter
- 4 hoagie buns
- provolone cheese sauce: 1/2 cup evaporated milk, 4 oz. grated provolone cheese, 4 oz. cream cheese
In a large skillet over medium heat sauté onion and peppers in olive oil until peppers are soft and onions translucent. Remove to a dish. Add steak to pan and sauté until cooked through. Remove from pan and add to onion and pepper mixture, tossing until mixed. Set aside. Melt butter in same pan, stirring around to get all the juices mixed with the butter. Open hoagie buns and quickly rub in melted butter face down. Repeat until all four have butter mixture on them. At this point, if you wish, you can lay them face down on a grill over some coals at the edge of the campfire to toast lightly, or wrap in foil and put at the side of the fire to keep warm. Do the same with the steak mixture.
Make the sauce:In a small saucepan warm the evaporated milk. Add the grated cheese stirring until melted. Add the cream cheese in little pieces, stirring until incorporated into the sauce. Season with salt and pepper.
Assemble the hoagies: Open a hoagie bun and load it with 1/4 of the meat mixture. Top with cheese sauce to taste. Makes 4 hoagies.
If you make this at home and then put it in a Ziploc bag and freeze it, it will make things faster and easier for planning and packing your camping food, not to mention more convenient at the campsite–just thaw and cook!
- 1 lb. hamburger
- 1/2 pkg. instant onion soup mix
- 1/4 cup bread crumbs
- 2 eggs
Mix together and portion out into four servings and wrap individually in foil, then into a Ziploc bag and freeze.
Meatloaf surprise: take each portion of thawed meat and wrap around a mushroom, a cube of cheese or a dill pickle, wrap in foil and bake in coals. The center “surprise” means that the meat won’t be raw in the center and you will be shocked at how good the pickle one is!
Pit-Roasted Chicken With Spicy Orange Sauce
This entry is a real winner–you can’t get more camping-authentic than this, and it is delicious. The idea was presented by my brother-in-law Allan, one of the great campers in our family, and while we are at it I might as well credit him with another recipe we use all the time–tuna salad on baguette slices. I was unimpressed with it until I tasted it. You have to try both. I mean it; they are crazy-good.
- 1 chicken
- Optional: dry rub of choice and/or herbs to stuff cavity with
- Peel of 1 orange rind, taken off with a vegetable peeler and roughly chopped
- 1 tbsp. butter
- juice of 1 orange
- 1 tbsp. hot chili-garlic sauce (I love Thuong ot thoi Vietnam chili garlic sauce)
- 1 tbsp. corn starch
- 1 tbsp. white wine, beer, chicken broth or any other flavorful liquid
Wrap chicken in two or three layers of foil. You can stuff the chicken with herbs and add a dry rub or not–whatever takes your fancy. Dig a pit 1-3 feet deep. Put in a shovelful or two of coals. Shovel a thin layer of soil overtop. Place well-wrapped chicken on top of coals and shovel dirt on top. Leave for several hours–5-8. In the meantime, make the sauce:
To make the sauce:
Fry chopped lemon peel in butter(you can use 1 tbsp. olive oil); after sautéing a couple of minutes, add rest of ingredients. Simmer for 10 minutes once all ingredients have been added.
Remove chicken from pit, brush off excess soil, unwrap fowl from foil and transfer chicken to a tray. Cut up chicken and serve with sauce.
Randal Englebright’s Hobo Stew
A stew we have often made and beautifully suited to the first night camping, when you don’t want to concentrate on anything fancy but just make a really tasty hot meal without fuss or bother.
This is taken directly from a comment made by Randal:
“…a friend of mine and I always love what we call “Hobo Stew.” We bring along some ground beef, potatoes, carrots, onions and salt and pepper. Mix equal portions of meat and veggies and salt and pepper to taste. Just put it all in a “loaf style” formation. (no real science here) on a piece of heavy duty aluminum foil and wrap so edges are sealed. Then double wrap again so edges are sealed. Of course you have already had the campfire going long enough so that you have a good bed of hot coals. So now just take your foil wrapped goodies and put them directly in the fire and cover with hot coals completely. 30 to 45 minutes later you can dig ‘em out and have quite a tasty feast. We have been doing this for years and in my experience you can’t hardly screw this up.”
–Thanks for a great recipe, Randal! When I contacted him to ask if I could include his recipe on my food pages, Randal said sure and mentioned he also has two websites. If you want to check them out, you can find them here: