20 Minute Hamburger Skillet Stew

1/4 lb Lean ground beef

1 lg onion, sliced wafer-thin
4 carrots, sliced wafer-thin
2 potatoes, halved, sliced wafer-thin
3 ribs celery, sliced wafer-thin
1 cup boiling water
2 tsp. Beef extract OR bouillon
2 Bay leaves
1/4 tsp. dried thyme
Salt or garlic salt
Pepper
1/4 cup dry red wine OR tomato juice
2 Tbl. All purpose flour

Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water or broth and extract or bouillon. Add remaining veggies, seasonings. Cover, cook over low heat, 15 minutes until vegs are tender. Combine wine or water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, 4 mins

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Campfire French Fries

4 potatoes, cut into strips
1-2 tbl. parmesan cheese
1 Tbl. margarine
2 Tbl. bacon Bits
Salt & Pepper
Directions:

Place potato strips on a large square of heavy duty foil, dull side out. Sprinkle with salt, pepper and cheese. Shake a bit to coat. Dot with margarine and sprinkle with bacon bits. Seal the foil, leaving a steam vent on top. Grill over hot coals turning several times until potatoes are tender; about 30 - 40 minutes.

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Monkey Bread

4 cans biscuits
1 cup sugar
1 cup brown sugar
4 tbl. cinnamon
1 stick margarine

Cut biscuits into quarters. Mix cinnamon and sugar in a plastic bag. Drop the biscuits into the bag;and coat well. Place in a Dutch oven. melt margarine and pour over biscuits, sprinkle with brown sugar. Bake over medium coals 20 to 25 minutes.

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Campfire Popcorn

In the center of an 18" x 18" square of heavy or doubled foil, place one teaspoon of oil & one teaspoon of popcorn. Bring foil corners together to make a pouch. Seal the edges by folding, but allow room for the popcorn to pop. Tie each pouch to a long stick with a string & hold the pouch over the hot coals. Shake constantly until all the corn has popped. Season with butter & salt.

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Baked Potato in a Can

In the mood for a great baked potato while sitting around the ole camp fire? Here is a quick and easy way to make them. Remove the entire top of a pop can. Smear the whole potato with butter (and any other seasoning you like). Slip the raw potato into the pop can, cover top with aluminum foil and place the can onto the hot coals of your campfire. They bake in the can just as they would in the oven.

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Fudge in a Bag

3 oz pkg of cream cheese
1 lb box of powdered sugar
2 packets of cocoa mix or 1/2 cup of cocoa
2 tablespoons of butter
2 1 gal zip lock storage bags

Place all ingredients in one of the zip lock bags, close and put it in the next zip lock bag. Give everyone a turn at squishing the bags to mix. Mix until smooth... Enjoy!

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Camping Cobbler

1 (18.25 oz.) box yellow cake mix
2 (21 oz.) cans cherry, peach,
blueberry or apple pie filling
1 stick margarine
2 tsp. ground cinnamon
2 tsp. ground nutmeg

Line a Dutch oven with aluminum foil. Pour pie filling of your choice in the Dutch oven, spread evenly. Pour in yellow cake mix. Spread evenly. Cut 1/4 inch patties of margarine and place evenly along the top. Sprinkle cinnamon on top. Sprinkle nutmeg on top. Put about 23 charcoals on top of the Dutch oven and about 7 charcoals on the bottom. Cook 30 to 40 minutes or until cake mix is golden brown. Checking it about every 10 to 15 minutes.

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Omelet's in a Bag

Quart size resealable bags (half gallon size for hearty eaters)
Eggs
Whatever fixings you like in your omelette (ham, cheese, mushrooms, etc.)
Salt and Pepper
Milk (optional)

Directions:
Fill a large pot half full with water and bring to a boil. Break eggs into resealable bag along with milk, salt and pepper if you wish. Seal the bag and mix (squish the ingredients together with your fingers). Once mixed, add other ingredients. Leave some room for eggs and air to expand. Reseal and tumble (mix everything together). Make sure to remove as much air as possible, seal the bag, and drop into boiling water. The bags will float on top, and the air will expand in the bags when it gets warm. Cook approximately 10 minutes.

Comments:
We usually have at least four bags in the water at one time. On cold days, cover pan while cooking.

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Ziplock Ice Cream

1/2 cup milk (doesn't matter what kind)
1 Tbl. sugar
1/4 tsp. vanilla (you can try other flavors)

Directions:
Add these to a pint size Ziplock freezer bag and zip shut. Place that bag in a larger (quart or bigger) Ziplock bag. Add ice to fill bag 1/2 way, plus 6 tablespoons salt (rock or regular). Zip that one shut and shake, turn, toss and mix the bag. In about 5-10 minutes you will have cold hands and yummy ice cream!

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Campfire Biscuits

8 cups flour
2 tsp. salt
1/4 cup plus 4 tsp. baking powder
2 tsp. cream of tartar
2 tsp. sugar
2 cups shortening
1-1/2 cups non-fat powdered milk

Sift dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Pack in a coffee can, canister or plastic bag. At the campsite, add 1/2 to 3/4 cup water to 2 cups mix. Mix thoroughly and drop, one at a time, onto lightly greased iron skillet. Bake uncovered until done; or wrap around a stick and toast over the coals. Dip in honey.

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