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Have you ever noticed how the smell of food will fill the campground at breakfast and again around supper time. Our noses seem to acquire an enhanced sensitivity when outdoors. The smell of ocean mist, a woodland breeze, or clear mountain air are welcome changes to the smog of the city. And although the smell of food may take on some new proportions outdoors, the real enjoyment will be found in the eating. Here's three camping recipes sure to please.
Homemade Chili
- 1.5 lbs lean ground beef
- 1 15 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 1 15 oz can kidney beans
- 1 medium onion chopped
- 1 green pepper chopped
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups water
Brown the ground beef in a large skillet, set aside to drain. Brown the chopped onion and green pepper. Combine all ingredients (except the beans) in a large pot, bring to a boil, then lower the temperature and simmer for about 2 hours. Add the beans and simmer 1 more hour. Serve hot with cheese and crackers.
Cheese Crisps
- flour tortias
- grated cheddar cheese
- chopped green onions
- pepperoni
Brown individual tortias in a skillet with a little margarine. After turning, cover the tortia with some grated cheese, a little chopped onion and a few pieces of pepperoni. Fold the tortia in thirds and serve warm.
Peach Cobbler dump cake
- 1 29 oz can sliced peaches
- 1 small can crushed pineapple
- 1 box yellow cake mix
- 2 tablespoons butter
- vanilla icecream
Dump the peaches and pineapple into a 12 inch Dutch Oven and mix. Dump the cake mix evenly on top of the fruit. Spread pats of butter over the top of the cake mix. Using 16 coals on top and 12 coals under the Dutch Over, cook for about 40 minutes or until brown. Be sure to rotate the Dutch Oven and lid to avoid scorching from hot spots. Serve warm with a big scoop of icecream.
Alternate cooking method:
Instead of the Dutch Oven, use a rectangular baking pan and bake in a conventional oven set at 350° for 40 minutes.
Enjoy ...
David
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