Easy camping meals are necessary when the group is a big one or lots of things are planned for the day. These are the recipes for the article Easy Camping Meals. Click here for the menus.
- 3 cups instant biscuit mix (recipe here.)
- enough milk to make a soft dough
- 6-8 apples, peeled and quartered
- 1/4 cup butter
- 2 tsp. cinnamon
- 1 cup lightly packed brown sugar
- 1/2 cup apple juice or apple cider
Mix biscuit mix and milk, set aside. In a large frying pan melt butter and add apples, cinnamon, sugar and apple juice or cider. Simmer for fifteen minutes. Turn heat to low and dot surface of apple mixture with teaspoons of biscuit mix until mix is all used up. Cover with a tight-fitting lid and allow to simmer for an additional 15 minutes, then check and make sure mixture isn’t burning on bottom. Dowdy is done when dough is cooked. Serves 4.
Breakfast Mashup (for four)
- 8 beef sausages
- 8 eggs
- 2 tomatoes, quartered
- 2 cups hashbrowns
- butter, for frying
In a large frying pan, fry sausages until done. Remove and set aside. Add hashbrowns to pan with a little butter and fry until brown bits are showing. Remove from pan and set aside. Add tomatoes and a little more butter. Fry until tomatoes start to soften, then add sausages and hashbrowns back in. Stir together until everything is heated through. Make 8 little wells in the food and break one egg into each well. Put lid on frying pan and turn heat down low. Serve when whites are cooked and yolks are desired doneness.
- 1 English muffin (or a bagel if you prefer)
- One egg
- 1 cheese slice
- 2 slices bacon or 1 round slice of ham, bacon or sausage
You can get fancy and do the egg in an egg ring and make sure your sausage, ham or bacon is perfectly round, but you don’t have to. You’re camping and if you don’t want to impress anyone you don’t have to. Melt some butter in a frying pan and place split muffins face down in hot butter. Allow it to sit a moment or two (or even long enough to brown a little), then remove and wrap in foil and place near enough to coals in campfire to stay warm. Fry meat and set aside.
Add a little more butter if there is not enough fat in pan. Next, break eggs into pan, reduce heat, and cover with lid. Retrieve muffins, and one at a time open a muffin and add cheese and then still-warm meat on top of cheese slice. Check egg to see if yolk is cooked through, add to muffin and top with other slice. Of course, if you get everyone to make their own after you put the eggs on that’s even easier.
- 1/4 cup oatmeal
- 1/4 cup yogurt
- a third of a cup skim milk
- 1/4 cup fresh fruit of choice
- 2 Tbsp. maple syrup, honey, or agave syrup
Place uncooked oatmeal in a serving container with a tight-fitting lid. Mix milk and yogurt together and heat in a saucepan along with fresh fruit. Pour over uncooked oatmeal and stir. Add syrup, let cool and place lid on container. Put in cooler or storage box overnight. Next morning it will be ready to serve. Add a little cinnamon or more sweetener to taste if desired.
Steak & Eggs Omelette(serves 4)
- 1 lb. good steak, cubed
- 1 small onion, finely chopped
- 2 cups pre-sliced raw mushrooms
- 8 eggs
- 1 cup milk
- Butter for frying
Sauteé steak, onions and mushrooms together until onions are translucent and steak is cooked to desired doneness. Set aside and keep hot, either by transferring to a pot and simmering or wrapping food in foil and placing near coals. For each omelette, beat two eggs with 2 Tbsp. milk. Add salt and pepper and pour into clean pan that has a Tbsp. melted butter over bottom (bring a non-stick pan for this and you won’t regret it.) Put lid on pan and let cook over low heat until top of egg mixture starts to set. Slide out of pan onto plate, add 1/4 hot steak mixture to one side of omelette and fold other side over filling.
Baked Stuffed Tomatoes(serves 4)
- 4 large tomatoes
- 1 lb. ground beef, turkey or chicken, cooked
- 1 cup grated cheddar cheese
- a third of a cup chopped green onion
- 1/2 cup bread crumbs or crushed crackers
- 1 egg
- salt & pepper
Slice the tops off the tomatoes and scoop the filling out into a bowl. Set aside. In another bowl, mix the rest of the ingredients together. Fill tomatoes with mixture, place sliced tops on top as lids and triple-wrap in squares of tinfoil. Place in among coals, turning every ten minutes or so and refreshing coals from fire, for about a half hour to 45 minutes. Serve foil-wrapped tomato in a bowl and unwrap carefully–meal will be very hot and very juicy.
This requires a deft hand with heat and a cast-iron frying pan. It also requires a lid and two frying pans–one for the pizza to sit in, which will then be placed in the cast-iron frying pan.
- 1 Pizza crust
- Pizza sauce or tomato sauce
- 2 cups grated mozzarella
- 2 cups grated cheddar cheese
- 3 cups sliced, sautéed mushrooms
- 1 lb. ground beef or pepperoni slices
Heat cast iron frying pan on a grill over the campfire or on a camp stove. While it’s heating, place the pizza crust in the slightly smaller frying pan. Pizza should be about the size of the bottom of the pan. Spread pizza with tomato sauce, then cheeses, then mushrooms and meat. Rest the smaller frying pan in the cast-iron one–it will be at a slight angle because the handle will be resting on the cast-iron frying pan handle. Lower heat to medium low and cover smaller frying pan with lid. At this point you could place 4 coals on the lid, but it’s not necessary. Heat carefully, checking pizza regularly, until cheese is melted and everything is hot. Remove from cast iron pan, slide out onto a cutting board and slice.
- Wieners, smokies or European wieners
- Hot dog buns or hoagie buns
- Condiments such as ketchup, mustard, mayonnaise, chopped green onions, relish
You know the drill.
We call them that because if you can finish one you feel like you’re going to explode.
For each burger:
- 2 slices bread
- 1 hamburger patty
- 1/4 onion, sliced and sautéed
- 1 slice tomato
- 1 pickle, sliced
- 1 egg
- 2 slices fried bacon
- 1 slice cheese
- two or three pickled hot pepper slices
- ketchup, mustard, steak sauce, mayonnaise
Spread one slice of bread with guacamole, and the other side with the rest of the condiments. Place the lettuce and tomato on the condiment side and top with the rest of the ingredients. Carefully balance the guacamole-spread piece of bread on top. Mash down. Eat near a lake, because you are not coming out of this one unscathed.
One-pot Tuna Casserole (serves 4)
- 2 pkgs. macaroni and cheese mix, like KD
- 1/2 cup chopped green onion
- 1 tomato, chopped
- 12 cup peas
- 2 cans tuna, drained
Make macaroni and cheese. Add onion, tomato, peas and tuna. Mix together and serve.
Chicken Strips, Vegetable Stirfry and Lemon Rice(serves 4)
- 1 1/2 lbs. chicken strips (may be pre-marinated if desired)
Thread onto skewers and wrap in foil. Grill over hot coals for an hour, less if it isn’t windy and coals are giving off good heat.
- bags of pre-cut vegetables, enough to make 8 cups of raw vegetables
- 1/8 cup soy sauce
- 1/8 cup water
Toss vegetables in frying pan with a little oil and sauté for ten minutes. Add soy sauce and water, simmer for ten minutes more.
- 6 cups pre-cooked cold rice
- 2 cups chopped green onion
- the peel of one lemon, taken off with a vegetable peeler and chopped
- the juice of one lemon
- 2 eggs
- 1/8 cup peanut oil
In a very large frying pan, heat the peanut oil and add the eggs, scrambled to it. Remove eggs when cooked and set aside. Add the lemon peel, sauté for a few moments, then add rice. Fry until brown bits appear throughout the rice. Mix in onions and lemon juice, stir well for a few more minutes, and serve with stir-fry and chicken.
Chili Pot Pie
- 2 cans kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 lb. hamburger
- a medium onion, chopped
- 1 green pepper, chopped
- 2 stalks celery, chopped
- 1/8 cup chili powder
- 1 Tbsp. garlic powder
- 1/2 tsp. cumin
- 1-2 bags nacho chips, lightly crushed (pieces should still be fairly large)
- Sour cream or plain (optional)
Sauté the hamburger and drain of fat, then transfer hamburger to a large pot. Add everything else except biscuits. Bring to a strong simmer and simmer for one hour. Just before serving, spread the lightly-crushed nachos thickly overtop the chili and let sit for a couple of minutes, off the heat. Ladle into bowls.
Fast Turkey Soup
- 1 lb. ground lean turkey
- 4 cups chicken broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 10 baby potatoes, halved or left whole
- 1 tsp. poultry seasoning
- salt and pepper
Place all ingredients into a pot and bring to a boil, then immediately reduce heat and simmer for a half hour. If you like, make dumplings by mixing 1 cup biscuit mix, 1 Tbsp. parsley and enough milk to make a stiff dough. After soup has been simmering for fifteen minutes, drop dough by teaspoonfuls into simmering soup, cover, and simmer for fifteen minutes more before serving.
Pork Chops With Fried Apples, Buttery Hashbrowns and Baby Bok Choy
- 4 pork chops
- 1/8 cup olive oil
- 2 Tbsp. rosemary, fresh or dried
- 4 apples, peeled, cored & quartered
- 1/2 cup apple juice or apple cider
- 4-8 cups frozen hash browns
- 1/3 cup butter
- About 8 cups baby bok choy
Heat olive oil in frying pan and add rosemary, stir quickly then add porkchops. Fry for five minutes on each side, then cover pan and fry gently for another ten minutes. Remove from heat, wrap in foil and keep warm. Add apple juice or cider and apples. Simmer for fifteen to twenty minutes, or until apples are beginning to look cooked through. Transfer to a bowl, cover and keep warm. Add butter to the pan, melt, and add the hash browns. While hash browns are heating, trim and place bok choy into a pot with some water, cover with lid and place on medium-high heat. Let it come to a boil, then reduce immediately to a flame just low enough to keep hot. Fry hash browns until golden.
Marinated Beef Skewers
Before going camping, cube 2 lbs. steak and toss in a Ziploc bag with the following marinade: 1/2 cup soy sauce, 1/4 cup olive oil, 1/8 cup lemon juice, 6 cloves garlic, crushed, 1 tsp. salt, 1 tsp. pepper, 1 Tbsp. oregano, 1 Tbsp. thyme, 1 Tbsp. Worcestershire sauce, 1 Tbsp. balsamic vinegar. Seal and toss in the freezer. Take out and thaw before using. Thread meat on skewers, wrap in tinfoil and place on grill over hot coals, turning every ten minutes or so for an hour, less if it isn’t windy. Serve with salad and potatoes that have been scrubbed, pierced and double-wrapped in foil and baked in the campfire coals.