November 2006 - Posts

• Barbecue Beef and Biscuit Bake

  3 lbs coarsely ground beef (chili meat) 1 c barbecue sauce 1 c ketchup ½ tsp onion powder ½ tsp garlic powder 1 c beef broth 2 c sharp cheddar cheese, shredded 1 (7.5oz) pkg buttermilk biscuits (10 biscuits)   Heat a 12-inch Dutch oven over 9 hot coals. Brown ground beef. Pour off drippings and add barbecue sauce, ketcup, onion powder, garlic powder, and beef broth. Cook 10 minutes, until steaming. Sprinkle cheese on top and arrange biscuits on top of the cheese. Cover with lid and place 15 hot coals on top. Cook, covered for 20 minutes, or until biscuits are golden brown and cooked through. Serves 8.   Dian Thomas, from Recipes for Roughing it Easy   This recipe is from Camp Cooking 100 Years, by The National Museum of Forest Service History. You may purchase this book at: http://www.amazon.com/gp/product/1586857614/qid=1134070879/sr=8-1/ref=pd_bbs_1/002-6791930-1774446?n=507846&s=books&v=glance   Posted Nov 06 2006, 03:51 PM by accorie with no comments Filed under: Camping recipes

• Pork and Green Chili Casserole

  1 ½ lbs boneless pork, cut into ½ inch cubes 1 Tbsp cooking oil 1 (15-oz) can black beans, drained and rinsed 1 (10-3/4-oz) can condensed cream of chicken soup, undiluted 1 (14-1/2-oz) can diced tomatoes, undrained 1 (8oz) can diced green chilies 1 c quick-cooking brown rice ¼ c water 2-3 Tbsp salsa, or to taste 1 tsp ground cumin ½ c shredded cheddar cheese   In Dutch oven, sauté pork in oil until no pink remains. Drain. Add the beans, soup, tomatoes, chilies, rice, water, salsa and cumin. Cook and stir until bubbly. Place lid on Dutch oven and put coals on lid, and cook about an hour, or until pork is tender. Sprinkle with cheese and serve with flour tortillas.   George and Pat Roether, Region 4, retiree   This recipe is from Camp Cooking 100 Years, by The National Museum of Forest Service History. You may purchase this book at: http://www.amazon.com/gp/product/1586857614/qid=1134070879/sr=8-1/ref=pd_bbs_1/002-6791930-1774446?n=507846&s=books&v=glance Posted Nov 06 2006, 03:39 PM by accorie with no comments Filed under: Camping recipes

• Boy Scout Stew

  1 lb hamburger 1 (14-oz) can each of green beans, mixed vegetables, corn, and diced tomatoes with the juices 2 (8-oz) cans tomato sauce Salt and pepper to taste   Brown the hamburger in a pot over the fire. Add green beans, mixed vegetables, corn, tomatoes and tomato sauce. Cook until heated through. Serves about 6.   Lola Long, Region 4, Ashley National Forest, Flaming Gorge Ranger District and National Recreation Area, Utah   This recipe is from Camp Cooking 100 Years, by The National Museum of Forest Service History. You may purchase this book at: http://www.amazon.com/gp/product/1586857614/qid=1134070879/sr=8-1/ref=pd_bbs_1/002-6791930-1774446?n=507846&s=books&v=glance   Posted Nov 06 2006, 03:26 PM by accorie with no comments Filed under: Camping recipes

• Pioneer Night Stew

  3 lbs of cubed game meat (I usually use moose) 1 large onion 1 potato per person (I usually use 10-12) 5 carrots, cut 2 cans of corn 3-5 Tbsp of oil or lard 2-3 qts water 3 bay leaves Salt and pepper to taste A little flour to thicken if needed   Clean all vegetables, cut into appropriate sizes, and set aside. Brown the meat in a 14-inch Dutch oven, then add the vegetables, water, bay leaves, salt and pepper. Depending on the weather conditions, this will take 1-1/2 to 2 hours to cook.   Complete this dinner with loaves of sourdough bread.   Kim E. Kiml, Region 10, Chugach National Forest, Cordova Ranger District, Alaska   This recipe is from Camp Cooking 100 Years, by The National Museum of Forest Service History. You may purchase this book at: http://www.amazon.com/gp/product/1586857614/qid=1134070879/sr=8-1/ref=pd_bbs_1/002-6791930-1774446?n=507846&s=books&v=glance Posted Nov 06 2006, 03:07 PM by accorie with no comments Filed under: Camping recipes