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Campfire Recipes 8
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The campfire dinner, you'll be tired and hungry. You won't want to spend a lot of time preparing supper, but you'll be in the mood for something good. Now is the time to work a one pot wonder or two. Most of your dinner options start with boiling water. Pasta and rice are the mainstays of camp food, and in 10 minutes (or less) cooking time will provide bulk for your meals. With a little creativity, you can add variety. Any of these suggested dishes can be prepared with canned or dried meat and some added freeze-dried or dehydrated vegetables. The key is to keep your campfire  meals simple.

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For something good, try a Calzone. A baked or fried Italian turnover of pizza dough filled with vegetables, meat, or cheese. truly one of our quick favorites.

Campfire Cooking and Recipes

I can scarcely remember a camp lunch though and then the campfire, and maybe it's better that way. If when the wheel of fortune has spun you've been knighted the camp cook, this, the midday meal or campfire meal, is where you get a little break.A high percentage of campers are where they are for some particular reason: fishing, sightseeing, hiking, photography, mountaineering, swimming. Thus, lunch is the meal they will least have on their minds. There are two implications here. One, if you are in fact running the culinary show, you can promote the idea of each person seeing to his or her own light lunch. On the other hand, if you feel like making lunches, don't push them on people who have a lot of other good things to do between 10 A.M. and 5 P.M. Roll with the flow when it comes to lunches. 

Barbecue Ribs:
1/2 Rack of spare ribs
Salt and Pepper ribs according to taste
Braise in a hot Dutch Oven for 30 to 40 minutes at approx. 450 degrees
Cover lid completely with coals, same with bottom
Check for browning, turn if necessary
Separate ribs and cover with your favorite barbecue sauce
Bake for approx. 2 hours with 14 coals on top and bottom.

Campfire Buttermilk Biscuits:
2 tablespoons powdered buttermilk
1/2 cup cold water or buttermilk
1 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
3 1/2 tablespoons cold butter

Preheat grill to medium high heat, about 425 degrees. If necessary, reconstitute powdered buttermilk with water; set aside. Combine dry ingredients in a bowl and mix with fork. Add cold butter cut into quarter inch slices. Cut in butter with two knives or pastry cutter the mixture should resemble a coarse meal. Do not over mix; lumps of butter are okay. Add buttermilk and stir a few times with a fork until ingredients form a powdery ball. Drop heaping tablespoons of dough into a cast iron skillet that will fit in your BBQ. Alternately, drop dough into a 9" x 6" disposable aluminum pan. Place this pan into a second 9" x 6" disposable aluminum pan with a quarter cup of water. Cook over medium, indirect fire for 15 to 20 minutes until golden brown.

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