Omlettes-in-Bag
You will need: FOR EACH PERSON:
2 eggs
2 Tbsp milk
1/8 cups of any add ins you might like: cheese, diced ham, diced onions.
1 large freezer zip-lock bag
1 pocket pita bread
What you do: Bring a pan of water to boil Each person puts 1-2 eggs in a bag and adds the milk and any other items they like that you have. Gently squeeze the stuff in the bag to mix it. BE careful so the bag does not break. BE SURE IT IS CLOSED TIGHTLY!!!!!!! Place bags in boiling water and cook until done, about 3-5 minutes.
Place your cooked omlette into your pita bread pocket and enjoy.
Calculating your ingredients:
| COLUMN A -INGREDIENT |
COLUMN B -NUMBER OF PEOPLE |
(COL. A x COL.B)=AMOUNT TO PURCHASE |
| EGGS-2 per person |
|
|
| MILK – 2 tbsp per person |
|
|
| Diced ham 1/8 cup |
|
|
| Shredded cheese – 1/8 cup |
|
|
| Diced onion -1/8 cup |
|
|
| Your choice – 1/8 cup |
|
|
| Your choice – 1/8 cup |
|
|
| Pita bread – 1 per person |
|
|
| Freezer ziplock bags – 1 per person |
|
|
Breakfast Casserole-serves 4 campers
Ingredients:
1 package-approx. 30 oz. - shredded hashbrowns (if using boxed, rehydrate with water and drain)
1 pound: Sausage (bulk, fried and crumbled) or chopped ham or crumbled fried bacon
One small onion chopped (or 1 Tbsp. dried onion)
1 8 oz package grated cheese (your favorite)
8 Eggs beaten well
PAM spray or vegetable oil
This can be cooked in a approx. 10 inch deep skillet or Dutch oven.
Dutch oven: Spray bottom of pan, cook meat and drain fat. Store in a bowl while you cook hash browns. Add the meat on top of hash browns. Mix. In your same bowl as before, mix onion, and cheese with eggs, and pour over hash brown and meat mix. Bake approximately 30 minutes in Dutch oven. For a 12 inch Dutch oven place about 8-10 coals under it and 10-12 coals on the top. Check periodically to be sure your oven is not too hot or too cool.
Cooking on stove or over a fire: Spray bottom of deep skillet, cook meat and drain fat. Store in a bowl while you cook hash browns. Add the meat on top of hash browns. Mix. In your same bowl as before, mix onion, and cheese with eggs, and pour over hash brown and meat mixture. Turn once.
Great served with homemade salsa or chili.
Calculating your ingredients:
| COLUMN A -INGREDIENT |
COLUMN B -NUMBER OF PEOPLE |
(COL. A x COL.B)=AMOUNT TO PURCHASE |
| EGGS-2 per person |
|
|
| 1/4 pound: Sausage (bulk, fried and crumbled) or Chopped ham or Crumbled fried bacon |
|
|
| approx. 8 oz. - shredded hashbrowns |
|
|
| 2 oz. shredded cheese |
|
|
| ¼ of an onion - chopped |
|
|
| Pam spray |
|
1 can |
Note: one deep skillet or one Dutch oven is required for every four people. IF you have a number of people that is not a multiple of 4, combine your ingredients so that each skillet/Dutch oven cooks/serves at least 2 people
Pizza Hot Dish—serves 4 campers2 packages of Crescent rolls (8 rolls per package)
8 oz Shredded Cheddar Cheese
1 jar- (approx. 15 oz.) Pizza Sauce
8 oz Shredded Mozzarella Cheese
1-1/2 lb lean Ground Beef
Pam Spray
Brown ground beef, drain fat. Lightly spray sides and bottom of Dutch oven. Line Dutch oven with 1 package of crescent rolls. Spread pizza sauce on dough. Add browned beef, the cheeses and use second package of rolls to form a top crust. Bake 30 minutes. For a 12 inch Dutch oven place about 8-10 coals under it and 10-12 coals on the top.
Note – This recipe works best when made exactly as it is shown, for 4 campers. Because of the crust, it is not recommended to make half of this recipe. One Dutch oven is needed for each recipe.
| COLUMN A -INGREDIENT |
COLUMN B -NUMBER OF “ pizzas” desired |
(COL. A x COL.B)=AMOUNT TO PURCHASE |
| 2 packages of crescent rolls |
|
|
| 8 oz Shredded Cheddar Cheese |
|
|
| 1 jar- (approx. 15 oz.) Pizza Sauce |
|
|
| 8 oz Shredded Mozzarella Cheese |
|
|
| 1-1/2 lb lean Ground Beef |
|
|
| Pam spray |
|
1 can |
American Chop Suey - serves 4 campers1 lb. lean ground beef
1 medium onion, chopped
¼ tsp. each: salt ,pepper, garlic powder
1 red pepper, chopped
2 15 oz. cans Spaghetti-o’s
1 large loaf garlic or Italian bread
Over fire or on stove, brown beef. Drain most of fat reserving a few tablespoons to cook onions andpeppers in. Place beef in a bowl while you cook onions and peppers until tender. Add back beef, spices, and the Spaghetti-O’s. Heat thoroughly. Serve along with garlic bread or Italian bread. Serves 4 campers.
| COLUMN A –INGREDIENTS—PER PERSON |
COLUMN B -NUMBER OF PEOPLE |
(COL. A x COL.B)=AMOUNT TO PURCHASE |
| 1/4 lb lean Ground Beef |
|
|
| 1/4 med. Onion, chopped |
|
|
| ½ 15 oz can Spaghetti-O’s |
|
|
| DASH tsp. each: salt, pepper, garlic powder |
|
|
| 1/4 red pepper, chopped |
|
|
| LARGE LOAF Italian bread or garlic bread |
|
|
Easy beef-noodle-cheesey dinner - serves 4 campers1 lb. lean ground beef
1 medium onion, chopped
¼ tsp. each: salt ,pepper, garlic powder
1 red pepper, chopped
1 lb elbow macaroni
28 can diced tomatoes
8 oz shredded cheddar cheese
1 large loaf garlic or Italian bread
Boil water and cook macaroni, drain, reserve in a separate bowl. Over fire or on stove, brown beef. Drain most of fat reserving a few tablespoons to cook onions and peppers in. Place beef in a bowl while you cook onions and peppers until tender. Add back beef, spices, macaroni, and the can of tomatoes. Heat thoroughly. Add cheese just before serving. Serve along with garlic bread or Italian bread. Serves 4 campers.
| COLUMN A –INGREDIENTS—PER PERSON |
COLUMN B -NUMBER OF PEOPLE |
(COL. A x COL.B)=AMOUNT TO PURCHASE |
| 1/4 lb lean Ground Beef |
|
|
| 1/4 med. Onion, chopped |
|
|
| ¼ lb. elbow macaroni |
|
|
| 1/4 red pepper, chopped |
|
|
| ¼ of a 28 oz. can diced tomatoes |
|
|
| 2 oz shredded cheddar cheese |
|
|
| DASH tsp. each: salt, pepper, garlic powder |
|
|
| LARGE LOAF Italian bread or garlic bread |
|
|
Quick Campfire Stew -serves 4 campers1 lb. lean ground beef
1 medium onion, chopped
¼ tsp. each: salt ,pepper, garlic powder
1 red pepper, chopped
4 10 oz. cans condensed vegetable soup
1 large loaf garlic or Italian bread
Over fire or on stove, brown beef. Drain most of fat reserving a few tablespoons to cook onions and peppers in. Place beef in a bowl while you cook onions and peppers until tender. Add back beef, spices, and the condensed soup. Heat thoroughly. Serve along with garlic bread or Italian bread. Serves 4 campers.
| COLUMN A –INGREDIENTS—PER PERSON |
COLUMN B -NUMBER OF PEOPLE |
(COL. A x COL.B)=AMOUNT TO PURCHASE |
| 1/4 lb lean Ground Beef |
|
|
| 1/4 med. Onion, chopped |
|
|
| 1 10 oz. can condensed vegetable soup |
|
|
| DASH tsp. each: salt, pepper, garlic powder |
|
|
1/4 red pepper, chopped |
|
|
| LARGE LOAF Italian bread or garlic bread |
|
|
Quick Spanish Rice -serves 4 campers1 lb. lean ground beef
1 medium onion, chopped
¼ tsp. each: salt ,pepper, garlic powder
1 red pepper, chopped
28 can diced tomatoes
2 cups - Minute Rice
Bag of tortilla chips
Over fire or on stove, brown beef. Drain most of fat reserving a few tablespoons to cook onions and peppers in. Place beef in a bowl while you cook onions and peppers until tender. Add back beef, spices, tomatoes, and Minute Rice. Add up to a cup of water if it starts to look dry as it heats. Heat thoroughly. Serve along with plenty of tortilla chips. Serves 4 campers.
| COLUMN A –INGREDIENTS—PER PERSON |
COLUMN B -NUMBER OF PEOPLE |
(COL. A x COL.B)=AMOUNT TO PURCHASE |
| 1/4 lb lean Ground Beef |
|
|
| 1/4 med. Onion, chopped |
|
|
| ¼ of a 28 oz. can diced tomatoes |
|
|
| DASH tsp. each: salt, pepper, garlic powder |
|
|
½ cup Minute Rice
|
|
|
|
1/4 red pepper, chopped |
|
|
| Large bag of Tortilla chips |
|
|
Corn Casserole—serves 4-6 campers, as a side dish12 to 14 inch Dutch oven
1 package Jiffy Corn Muffin Mix
1 15 oz. can of corn (drained)
1 15 oz. can of creamed corn
8 oz. sour cream
1/2 cup or one stick of butter or margarine
Mix together all ingredients and pour into greased 12 inch Dutch oven. Cook it over a bed of wood fire coals with the top covered with about 1 shovel full of glowing embers, for one hour or until the top is a light golden color. For a 12 inch Dutch oven place about 8-10 coals under it and 10-12 coals on the top.
Note – This recipe works best when made exactly as it is shown, for 4-6 campers. It is not recommended to make half of this recipe. One Dutch oven is needed for each recipe.
| COLUMN A –INGREDIENTS—PER PERSON |
COLUMN B -NUMBER OF casseroles desired |
(COL. A x COL.B)=AMOUNT TO PURCHASE |
| 1 package Jiffy Corn Muffin Mix |
|
|
| 1 15 oz. can of corn (drained) |
|
|
| 1 15 oz. can of creamed corn |
|
|
| 8 oz. sour cream |
|
|
1/2 cup or one stick of butter or margarine
|
|
|
|
Pam spray |
|
1 can | |
