A favorite meal when we're camping. We make
individual stews in tinfoil and cook them in the
campfire. Here is a list of what we usually put in
them, but you can add whatever you have on hand
and think will be good. Hence the name.
3# package smoked sausage
5# potatoes and 3# carrots more or less
1#ea. onion, green pepper, rutabaga
garlic pepper, salt, and bacon bits
vegetable oil
Cut everything into bite size pieces or slices.
We have made this as one big casserole in our big
oval roasting pan, which is ok if you want a slow
cooked meal in the oven for about 4hrs. But since
we are usually in a hurry, we have adapted the
camp cooking method and put the foil packets in a
hot oven, or out on the bbq grill.
Put one sliced sausage on an 18in square of foil.
Then put on vegetables according to your taste. We
use approximately 2 potatoes, 1 carrot, and a handful
of everything else, per packet. Sprinkle on garlic
pepper, salt and bacon bits to taste. Add about 1tsp of vegetable oil. Bring two sides of foil together and fold down to form a tube. Then fold the ends of the tube up tight to keep in the steam. Place them on a cookie sheet. Bake in a 450 oven for 20-30mins. or place the packets over hot coals of a campfire or on a bbq grill.
This is good vegetarian style but adding some round
steak or leftover pot roast makes it even better.
1 cabbage 5# potatoes
1# carrots 2 med. onions
1 46oz can tomatoe juice 1quart diced tomatoes
2# frozen mixed vegetables 4 stalks celery
1/4 cup pearled barley(opt.) about 2# beef(opt.)
Water to cover 1 rutabaga
garlic pepper, salt, basil, oregano, parsley
Peel and chop vegetables.
Cut beef into bite size cubes. Brown with onions in a little veg. oil. in a 16qt. stock pot. When onions are
translucent add remaining ingredients. Heat to
boiling. Reduce heat and simmer about 1 hour. The
longer it cooks the better it is.
2lbs dry beans (great northern, navy, and or pinto)
16cups water 1 tsp. thyme
4 stalks celery chopped 1 tsp. sage
2 med. onions diced 1 tsp. basil
1 Tbs garlic pepper 2 bay leaves
1 lb sliced carrots 1 Tbs salt
4 stalks celery chopped
2 pounds ham cut into bite size cubes
Wash and sort 2 lbs dry beans. Heat water and beans to boiling in a large stock pot. Boil 2 mins. Remove from heat; cover and let stand 1 hour.
Stir in all ingredients, except the ham. Heat to boiling; reduce heat. Cover and simmer, skimming off foam as neccessary..Simmer until beans are tender about 2 hrs. Do not boil or beans will burst. Add ham cubes. Simmer a few minutes longer to let flavors blend.
Serve with biscuits or crackers & butter.
This is a variation of our Scalloped potatoe recipe.
5 lbs. red potatoes cubed (scrubbed or peeled)
1 large onion 2 lbs. broccoli
2 carrots(opt.) 1 lb. cubed ham(opt.)
1 tsp. salt
shredded cheddar or american cheese for garnish.
In med. stock pot, heat to boiling; potatoes, onion, and carrots. Meanwhile, make white sauce, below.
White sauce;
1/2 C. butter or margarine
1/2 C. white flour
1 tsp. salt
1/4 tsp. pepper
6 C. milk or equivalent
In a med. sauce pan mix together butter, flour, salt, and pepper. Stir over low heat until the mixture sticks together and pulls away from the side of the pan. Slowly stir in the milk Add boiled potatoes, onion, and carrots. Return to a boil over medium heat. Reduce heat and simmer about 20mins. Stir frequently. Add ham and broccoli. Simmer a few minutes longer to heat through and let flavors blend. Garnish with shredded cheese.
1 lb ground beef shredded cheddar or
1 qt. diced tomatoes american cheese
1 large onion sour cream
3 cans chili mix beans
1 qt. tomato sauce
1 Tbs. garlic pepper salt to taste
1 Tbs. chili powder
1 Tbs. ground cumin
Brown ground beef with onions, garlic pepper, and salt. In large saucepan or dutch oven mix together remaining ingredients. Add ground beef mixture to bean mixture in saucepan. Heat to boiling. Simmer about 15 mins.
Sever over macaroni, egg noodles, or spaghetti. With cheese and sour cream.