So you’ve got the steak or chicken already grilling … now, what to go with it? Rudy’s Recipe this week is Campfire Grilled Veggies and they’re perfect with whatever grilled meat you’ve picked.
– 4 medium unpeeled potatoes, sliced
– 1 small onion, chopped
– 1 (10 ounce) package frozen mixed vegetables
– salt and pepper to taste
– 1/4 teaspoon garlic salt to taste (optional)
– 5 tablespoons butter, divided
Preheat an outdoor grill for medium heat. Or if you’d like, use the campfire. Just lay the foil packets over the fire on a grate.
Prepare two foil packets by layering together 4 squares of heavy duty aluminum foil for each packet. If using regular duty foil, use twice the number of layers. Spray the top sheet with nonstick cooking spray. In a bowl or resealable bag, toss together the potato slices, onion, and frozen vegetables; season to taste with salt, pepper, and garlic salt if using.
Evenly divide the potatoes between the two foil packets, and top with the divided butter. Fold each packet, starting length wise, rolling edges together, repeat for each end, making sure to seal edges tightly.
Cook the foil packets over the preheated grill or firepit until the potatoes are tender, approximately 15 minutes per side.
– Recipe courtesy of Allrecipes.com
Rudy’s Recipe this week has a few pizza elements! 🙂
Camper’s Pizza Skillet Delight
– 1 pound(s) ground beef
– 1 can (4 oz.) sliced mushrooms
– 1 can (8 oz.) pizza sauce
– 3 c Uncle Ben’s Quick Brand Rice
– 1 large green pepper, chopped
– 1 1/2 tsp salt
– 1 tsp oregano
– 1/4 c grated Parmesan cheese
– 6 thin slices Mozzarella cheese
Brown meat in a 10-inch skillet; drain. Drain mushrooms, reserving juice.
Add water to juice to make 2 cups liquid. Add liquid, pizza sauce, rice, mushrooms, green pepper, salt and oregano to beef; stir. Bring to boil.
Reduce heat, cover and simmer until liquid is absorbed, about 5 minutes. Sprinkle Parmesan and arrange Mozzarella on top of beef-rice mixture.
Cover skillet and heat for 2-3 minutes, or until cheese softens.
This tasty and refreshing drink should cool you off on those hot camping trips! Rudy’s Recipe today is Cranberry Iced Tea Coolers!
Cranberry Iced Tea Coolers
– 2 quarts iced tea
– 1 can (6 ounces) of frozen cranberry concentrate, partially thawed and diluted
– 1 cup orange juice
– 1/4 cup of sugar
In a large pitcher combine all ingredients and chill. Then serve in ice chilled glasses.
– Recipe courtesy of Tellico Plains Press
Rudy’s Recipe is Chicken Parm … with a sandwich maker. That’s pretty darn cool!
– Pizza Sauce
– Cooked, sliced chicken breast
– Parmesan cheese
– Mozzarella cheese
– Garlic salt
Butter 2 slices of bread. Spread layer of pizza sauce on EACH inside of bread.
Fill with cooked, sliced chicken breast 1/4 inch thick (you can bake chicken in your sandwich maker or heavy duty foil works well; or better yet, back it at home before you go).
Sprinkle parmesan cheese and mozzarella cheese over chicken. Add garlic salt to taste. Cover with remaining piece of bread. Toast until golden brown.
For an extra garlic flavor, make garlic bread out of your toast by sprinkling garlic salt over buttered bread before placing in sandwich maker.
Okay, I don’t even think I’d have to be camping to make this. I’ll just build a fire in our fire pit at home and cook them! 🙂
– Recipe courtesy of GreatCamps.com
Spaghettis is a good that I consider a family favorite. At least I know it’s a favorite with my family! So, I don’t think you should have to go without it while you’re camping.
In light of that, Rudy’s Recipe this week is Baked Spaghetti. Or as my cousin used to call it when she was little “Baked Sketti.”
– 1 large onion, chopped
– 1 clove of garlic, minced
– 4 tablespoons shortening
– 1/2 lb ground beef
– 2 cups water
– 2 cans tomato soup
– 2 teaspoons chili powder
– 1/2 lb uncooked spaghetti
– 1 cup grated sharp cheese
Cook onion and garlic in shortening in Dutch Oven. Add beef and cook. Stir occasionally.
Drain excess grease. Mix in the soup, water and chili powder and cook a few minutes longer. Break spaghetti into inch pieces and stir into sauce until all covered.
Cook for about 1 hour. Stir approximately every 15 minutes. Then add cheese to top. Cook another 15 minutes.
Recipe courtesy of LoveTheOutdoors.com
It’s a bit rainy today, but hopefully this recipe will make things a little brighter.
I love oranges so anytime I have the change to make something with oranges I do. Wanted to share this neat recipe I came across as our Rudy’s Recipe this week … Orange Half Muffins.
Orange Half Muffins
– Instant muffin mix
– Aluminum foil
Cut an orange in half and take out the insides.
Put prepared muffin mix in one half of the orange. Put the other half back on the orange and wrap aluminum foil around the whole thing.
Put in hot coals or on a rack to bake the muffin inside of the orange shell. Very tasty and gives the muffin a zesty orange taste!
– Recipe courtesy of DNR Favorite Campfire Recipes
We’re going a little south of the border for this 4th of July edition of Rudy’s Recipe!
– Bag of corn or tortilla chips
– 1 can of chili
– Onion – diced
– Tomato – diced
– Shredded cheese
– Tabasco Sauce or Salsa (optional)
Warm chili in Dutch Oven or skillet. Crush corn chips.
Top chips with chili, onion, lettuce, tomato and shredded cheese. Add Tabasco sauce or salsa. Olé!
Recipe courtesy of LoveTheOutdoors.com
Rudy’s Recipe is Chicken Pot Pie … it’s a tasty (and easy) Dutch oven recipe for the campfire.
Chicken Pot Pie
– 2 Large Chicken Breasts, cooked and cubed
– 2 Large Cans Mixed Vegetables
– 1 Can Cream of Chicken Soup
– 1 Can Cream of Mushroom Soup
– 1 Ten Pack refrigerated Biscuits
Mix chicken, vegetables including liquid, and both cans of soup. Put in a Dutch oven and warm over coals.
Do not boil! When warm, place biscuits on top of chicken mixture and cover with lid. Place a few coals on the lid. Check it after 15 minutes.
Cook until biscuits are done. Usually takes about 30 minutes. This recipe serves 4 … double it if you need more!
– Recipe courtesy of About.com
This week Rudy’s Recipe is Hobo Chicken. I’ll never figure out the “hobo” part, but I don’t have to get it to enjoy it!
– 1 Boneless, skinless chicken breasts
– Sweet corn
– Green beans
– Baby carrots
– Small red potatoes
– Sweet onions
– 1 c water
– Seasoning salt
You will need a strip of heavy duty aluminum foil wrap to make a bag (or get Hot Bags) for each person.
Everyone can make their own meal by putting a chicken breast and the vegetables that they like in the bag, add the water and some seasoning salt, close the bag, put a name on them and put them on a hot fire pit for about an hour. Enjoy!!!
– Recipe courtesy of KOA.
Rudy’s Recipe this week is Apple Pie on a Stick. This isn’t your ordinary ole’ apple pie.
Apple Pie on a Stick
– 4 Apples
– 1 cup sugar
– 1 teaspoon cinnamon
– 4 dowel rods or roasting sticks
In a small bowl, mix together sugar and cinnamon and set aside.
Push the stick or dowel through the top of the apple to the bottom until the apple is secure. Roast the apple 2 to 3 inches above the bed of hot coals and turn frequently. (As the apple cooks, the skin starts to brown and the juice drips out.)
When the skin is loose, remove the apple from the coals but leave it on the stick. Peel the skin off the apple, being careful not to burn yourself because the apple is very hot!
Roll apple in cinnamon sugar mixture and devour!
Recipe courtesy of KOA.