Campfire Cooking

Try these dishes on your next outdoor adventure. 

Campfire Cooking

Porcupine Meatballs

Serves 6
Porcupine Meatballs

Ingredients

1 1/2 pounds ground beef
1 egg, beaten
1/2 cup uncooked rice
2 tablespoons dehydrated minced onion
2 tablespoons dry parsley
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
2 tablespoons olive oil
2 cans tomato soup
1 tablespoon Worcestershire sauce
1 pound shredded coleslaw mix or zucchini noodles

Directions

In a large bowl, combine ground beef, egg, rice, minced onion, parsley, pepper, salt and garlic powder. Form mixture into 1 1/2-inch balls. In a large iron skillet over medium-high heat, sear meatballs in 1 tablespoon of the olive oil. Drain excess fat. Add the tomato soup, Worcestershire sauce and enough water to cover the meatballs. Place a lid on the skillet. Simmer for 30 to 40 minutes, until rice is cooked. Sauté shredded cabbage or zucchini noodles in a skillet over medium-low heat in remaining tablespoon of olive oil until tender. Season with garlic powder, salt and pepper to taste. Serve meatballs and sauce over a bed of cabbage or zucchini noodles.

CLICK HERE to watch a step-by-step video on how to make this Prairie Flavors recipe.




Backwoods Breakfast Casserole

Serves 10 to 12
Backwoods Breakfast Casserole

Ingredients

1 dozen eggs
4 cups milk
10-ounce can mushroom soup
4-ounce can green chilies
2 tablespoons dehydrated minced onion
1 teaspoon freshly ground black pepper
10 ounces seasoned croutons
1 pound sausage, cooked and crumbled or 2 cups cooked sausage crumbles
2 cups shredded cheese

Directions

In a medium bowl beat the eggs. Whisk in the milk, soup, green chilies, minced onion and black pepper. Arrange the croutons in the bottom of a greased 9-by-13-inch baking pan (use a foil pan if cooking over the campfire). Layer the sausage over top of the croutons, and pour the liquid over top. Sprinkle the cheese on top. Cover with foil and place in the refrigerator or cooler overnight. Bake, uncovered, in the oven preheated to 350°F for 60 to 75 minutes; cover with foil if cooking over the campfire and cook over indirect heat.




Campfire Cobbler

Serves 6
Campfire Cobbler

Ingredients

4 cups fresh or frozen berries
1 cup water
1 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1 cup buttermilk*

*Note: If preparing this at the campsite, it may be easier to substitute 1 cup prepared powdered buttermilk; powdered buttermilk is available in many grocery stores.

Directions

In a large iron skillet or Dutch oven, combine the berries, water, sugar, lemon juice and cinnamon. Cover the skillet with a lid or foil and place over low heat on a camp stove or an area of low heat on the campfire. Bring the mixture to a boil. Meanwhile, in a medium bowl, combine the flour, baking powder, baking soda, and salt. Cut the butter into the dry ingredients until the mixture forms coarse crumbs. Stir in the buttermilk until just combined. Drop the dough by large spoonfuls into the pan with the bubbling berries. Cover with a lid or foil and cook for 15 minutes over low heat or until the biscuits are cooked through. Serve hot.




Campers' "Pot Roast"

OKL Bonus Content Bonus Content!

Serves 6
Campers' "Pot Roast"

Ingredients

1 1/2 pounds lean ground beef
4 medium red-skinned or yukon gold potatoes
8 ounces mushrooms (optional)
1 large onion
1 pound baby carrots
2 1/2 teaspoons seasoning salt
1 teaspoon black pepper

Directions

Form the ground beef into 6 equal patties. Clean the potatoes and chop them into bite-sized pieces. Cut the mushrooms into quarters. Slice the onions into wedges. Divide the beef, potatoes, mushrooms, onion and baby carrots evenly between 6, 16-inch-long pieces of heavy duty aluminum foil. Top with seasoning salt and pepper. Close foil packets tightly, place them on a baking sheet and bake at 375°F for 35 to 45 minutes, or until the potatoes and carrots are tender and the meat is cooked through. If cooking over the campfire or on the grill, wrap packets in an additional layer of foil and cook for 20 to 30 minutes over medium heat, or until vegetables are tender.




Chocolate Trail Mix Balls

OKL Bonus Content Bonus Content!

Yields 2 dozen balls
Chocolate Trail Mix Balls

Ingredients

2 cups walnuts
1/2 cup dried cranberries
1 cup whole pitted dates, about 20 dates
1/4 cup semi-sweet chocolate chips
2 tablespoons unsweetened cocoa powder
Pinch of salt
1/2 cup flaked coconut (optional)

Directions

Place the walnuts in a food processor and process until they form a coarse meal, about 1 to 1 1/2 minutes. Add the cranberries, dates, chocolate chips, cocoa powder and salt and process until the mixture is a consistent texture, with no large chunks. Form the mixture into 1-inch balls. If desired, roll them in shredded coconut. Store in a sealed container. Make these ahead of time and enjoy on your next camping trip. OKL Article End



[INVALID][INVALID]