Breakfast Camping Recipes
This is a super easy and
everybody have it their own way recipe
but very yummy and perfect for camping.
Before you start to make the novelettes
you will need to set a pot of water on
to boil which can be on your camp stove
or over your campfire.
You need the quart size freezer Ziploc
bags 1 for each person, then any omelet
ingredients your campers prefer. list of
possibilities-ham cubes, bacon bits,
diced cooked chicken, onions, green
peppers, broccoli, shredded cheeses, or
anything that works for you. just set
out the carton of eggs 2 per omelet and
have each camper crack their eggs into
the Ziploc. You can also bring a small
container of half and half and put some
into each bag but it works well with
just eggs too. then everyone chooses
from the extras what they would like in
their omelet, drops it in their Ziploc,
then zips it up and puts it into the pot
of boiling water. It takes approx. 3
minutes, but you can check the doneness
with tongs just lift the bag and look.
It actually will roll itself up into an
omelet shape in side the bag. When done
just unzip roll onto your plate or into
a soft tortilla, salt and pepper to
taste and enjoy!!
Lunch/Snack Camping Recipes
1 - 4 Pack of refrigerated
Small Diameter Dowel Rods (Soaked in water
all day in a 2 liter pop bottle). Take 2
biscuits. Twist them around the wet portion
of dowel rod. Cook over fire until golden
brown. Roll in melted butter and then
Cinnamon sugar. Never tried but Blueberry
biscuits have been suggested!! Kid's and
Adult's love them just the same. Cooking
them in the morning with coffee sounds good
Shrimp, bacon, cheese,
sauce, butter....................Take as
many shrimp to fill how many you are feeding
or 5 or 6 per person for a appetizer. Clean
shrimp, place on a cookie sheet. Cut strips
of bacon and place on each shrimp. Place in
over on 350 degrees. When bacon is cooked to
your liking take out. Drain bacon grease.
Cut strips of hoop cheese and place on top
of each shrimp. Only a sec cheese will melt,
take out. Dip in melted butter and your
favorite sea food sauce. Mine is Texas Pete.
No it is not hot.
Take a small flour tortilla
frost it with peanut butter. Then sprinkle
with small marshmallows and chocolate chips.
Roll the tortilla up and wrap in foil. Place
over campfire on grill for 5-10 minutes.
Open carefully and enjoy.
Indian or Fry
Indian or Fry bread is a large, round,
fried bread that is delicious with butter
5 cups all-purpose flour
2 tablespoons baking powder
1 1/4 teaspoons salt
1 1/2 tablespoons melted butter
2 cups milk
oil for frying
At home, measure 4 cups of flour, baking
powder and salt. Sift together and place in
a container to take with you. At the
campsite, place the pre-sifted ingredients
in a large bowl. Melt the butter and add it
to the milk. Add the milk and butter
mixture, a little at a time, to the dry
ingredients, beating until the dough becomes
stiff. Sprinkle the remaining flour on a
pastry board, or other flat surface and
knead lightly until all of the flour is
worked in. Roll the dough into 3 circles
about 1/8 inch thick and 10 inches in
diameter. Heat 3 to 4 tablespoons of oil in
a 10 inch skillet. When the oil is hot, fry
each bread until crisp and light brown on
both sides. Serve hot.
Chicken Foil Cooked
For best results use
boneless/skinless chicken breasts. Use as
many as needed for your folks!!! We put 2 in
each pack!!! 1 pack usually per person!!!
Fresh lemons, slice thinly (unless you
REALLY like lemons!!)
A little bit of Real Butter per pack (
Spread LIGHTLY on tinfoil)
Take a piece of tinfoil - shiny side IN -
place 4 lemon slices - to make a square. Lay
2 breasts, side by side, each on 2 of the
lemon slices. Sprinkle breasts with Italian
seasoning, and crushed garlic, use your own
judgment on the garlic!!! (We like a
lot!!!!) If you are a true lemon lover,
place 2 more slices on top of each breast.
(or 1 will work also!!) Or none at all!!!
Pull sides of tinfoil up and roll the sides
together back down and then roll the ends
in. Place the packs right onto your hot
coals!! This works great on a grill, or even
an open campfire!!! Cook for about 40
minutes, turning about every 10 minutes. My
Husband says - If you see the packs start to
puff up, turn 1 more time and they should be
done in about 10 minutes!!! We really hope
you enjoy this as much as we do!!! Even our
4 year old loves it!!!
pork chops (for how ever many there are)
cream of mushroom soup (condensed) either
golden or regular
minute rice (uncooked)
small amount of water
Pull aluminum foil to over fit the pork chop
because you will be
adding. Place one pork chop on the
foil...place at least two table spoons of
rice on top and then the same amount of soup
on top of that. drizzle
with some water. At this point you can also
add any seasoning you like.
Fold the foil into a package. Usually, the
packs will let you
know they are done when steam tries to
escape. (normal cooking time is about 30
1 lb. skinless polish
sausage cut in 1" pieces
3 potatoes, peeled & diced
1 onion, diced
1/2 cup baby carrots
1/4 head of green cabbage, shredded
salt & pepper to taste
1/2 cup of margarine
Cut approx. 12" X 12" square aluminum foil.
Layer the vegetables and polish sausage in
square and add approx. 1/4 cup of water (or
use ice cubes) per package. Leave enough
room to bring the foil to the top and fold
seal. Then do the same with the ends. Repeat
until all vegetables/sausage have been used.
Cook on grill on low approx. 1/2 hour. The
carrots seem to take the longest time.
This is excellent warmed up too. If camping,
can be eaten out of the foil to save on
My family loves it!
dough:2 cups self-raising flour
1-2 knobs of butter
Mix the flour with the butter, add enough
water to make a dough. Pat this dough into a
base and put the tinfoil on some ashes. Cook
the bases on the tinfoil and add the
toppings of your choice. Wrap in the tinfoil
and place back on the ashes.
The bases can be baked at home in advance
and try experimenting with herbs in the
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Camping Guide. All rights reserved.