Breakfast
Jelly Roll Pancakes
Perferable at home - cut the crusts off slices of bread. Spread with jelly of choice. Roll up and freeze. Pack up for camp. Take partially thawed rolls from ice cooler and coat in pancake batter. Fry and enjoy! (optionally dust with confectionary sugar)
Cinnamon Oatmeal
4 servings
1 1/2 cups oatmeal
1/2 tsp cinnamon
1/2 cup seedless raisins
1 apple, cored, peeled, and cut into 1/2 cubes
1 tsp salt
3 cups water
For old fashioned oatmeal - Combine all ingredients and bring water to a boil. Let simmer for 15 minutes. For quick cooking oatmeal - Combine all ingredients except oatmeal. Bring to boil. Add oatmeal and stir. Let stand for 2 minutes.
Dinner (or Supper if you insist)
Campfire Stew
3 lb. ground beef
1 large onion
5 cans (10 oz.) vegetable soup
salt, pepper
Dice the onion. Brown the beef and onions. Drain grease. Add undiluted soup and a little water to prevent sticking. Heat thoroughly and serve.
Camp Cobbler Delight
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Ingredients
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1 can Sliced peaches, large
1 can Fruit cocktail, large
1 can Crushed pineapple, small
1/2 cup Instant tapioca
1/4 lb Margarine
1 cup Brown sugar
1 pack Cake mix
Directions
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In 12 inch foil lined Dutch Oven, combine fruit
and tapioca.
Sprinkle cake mix evenly over top of fruit.
Sprinkle brown
sugar over cake mix. Dab butter all over top of
brown sugar.
Place lid on oven. Bake 45 minutes to 1 hour.
Use 6 to 8 coals
on the bottom and 14 to 16 on the top. Cake is
done when top
is brown and cake has absorbed juices and is no
longer dry. |
