I didn't think there'd be as much of a demand for my camping recipes, so I'm going to post them here for everyone ;D Feel free to share other camping recipes Most of mine are for over the campfire, or to make at home before you leave. Camp Hash Servings: 6 4 large potatoes, diced 1 small onion, chopped 1/2 green pepper, chopped (optional) 1/2 lb ground beef 1/2 tsp basil pinch salt & pepper oil for frying 1 Cook onions, potato, & green pepper in oil until soft. Set aside 2 Brown ground beef & spices until meat is cooked through. 3 Add veggies to ground beef & heat thoroughly Campfire Egg Pockets Servings: 1 1 egg 1 green onion, chopped 1 dash salt & pepper 1 slice smoked ham, chopped 1/4 cup shredded cheese 1 croissant, cut lengthwise 1 Mix egg, onion, salt & pepper together. Cook 2 Mix in ham & cheese & put into croissant. 3 Wrap in tinfoil & warm 1-2 minutes over campfire Campfire Pizzas Servings: 6 6 small pita bread 1 can tomato sauce 8 oz shredded mozzarella cheese Pizza toppings 1 Spread 6 pieces of foil with margarine or cooking oil 2 Slice each pita so there are 2 full circles 3 Spread one half of each pita with tomato sauce, cheese, & desired toppings. Top with other pita half 4 Wrap tightly in foil 5 Put in campfire, & cook 5 minutes. Turn & cook 5 more minutes Chuckwagon Packets Servings: 4 2/3 cup ketchup 3 tbs steak sauce 3 tbs chili sauce 2 tbs brown sugar 1 tbs worcestershire sauce 2 tbs mustard 1 tbs honey 4 pieces steak, 1/2" thick 4 potatoes, sliced 1/8" thick 1/2 tsp salt 1/4 tsp pepper 1 green pepper, cut into rings 4 slices red onions 4 ears corn, husked 1 In ziplock bag, combine ketchup, steak sauce, chili sauce, worcestershire sauce, brown sugar, mustard, & honey. Add steaks & turn to coat. Refrigerate overnight, turning twice 2 Cut four 18x12 pieces of heavy duty foil & grease center of one side. Drain steak, reserving marinade. 3 On the greased area of each foil rectangle place 1/4 of the potato slices & sprinkle with salt & pepper 4 Place steak on top of potatoes & top with some marinade 5 Top with green pepper slices & one onion slices, then place corn next to steak. 6 Wrap packets thoroughly & place, seam side down, on heated grill 4-6" from coals 7 Cook for 40-50 minutes, turning over after 15 minutes & moving around often. Coffee Can Stew Servings: 2 1 stalk celery 2 med potatoes, sliced 1 tomato, sliced 1 carrot, sliced 1 lb ground beef 1 onion, sliced 1 dash pepper 1 Split all ingredients evenly between 2 coffee cans 2 Layer ingredients starting with the beef, then onion, then tomato, celery, potato, & carrot. Sprinkle with pepper 3 Cover tightly with foil 4 Cook in campfire for 25-30 minutes Complete Campfire Supper Servings: 1 2 strips bacon, cut in half 1/2 lb ground beef 1 onion, finely chopped 1/2 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1 potato, peeled & sliced 2 stalks celery, chopped 1 carrot, sliced 1 Mix ground beef, onion, salt, pepper, & garlic powder. Form into a large patty, about 1½" thick. 2 Arrange bacon on a piece of tinfoilk. Place patty on top of bacon 3 Arrange carrot, celery, & potato slices on top in layers. 4 Wrap securely in tinfoil & cook on top of campfire for 25 minutes. 5 Check after cooking for 10 minutes - if meat is cooking too quickly, pour 1/4 cup water over food & reseal Egg On English Muffin Servings: 1 1 egg, scrambled 1 slice ham 1 slice cheese 1 english muffin, toasted 1 Arrange egg, ham, & cheese on english muffin 2 Wrap in tinfoil & put on campfire coals for about 5-7 minutes Foil Pack Taco Chicken Dinners Servings: 4 4 boneless skinless chicken breasts 4 tsp taco seasoning mix 2 cups thinly sliced potatoes 1 cup shredded cheddar cheese 1/2 cup salsa 1/4 cup sour cream 1 Sprinkle chicken evenly with seasoning mix. 2 Place ½ cup of potatoes on center of 4 large sheets of foil. Top each with 1 chicken breast, ¼ cup cheese & 2 tbs salsa 3 Close foil packet tightly. Place on hot coals. 4 Bake 30-35 minutes. Remove packets from fire & let stand 5 minutes. Open & top with 1 tbs sour cream before serving Grilled Lemon & Herb Salmon Packet Servings: 4 2 cups uncooked instant rice 14 oz chicken broth 1 cup carrots 4 salmon fillets 1 tsp lemon juice 1/2 tsp salt 1 tsp pepper 1/3 cup fresh chives 4 slices lemons 1 Spray 4 18x12" sheets of heavy-duty aluminum foil with cooking spray, or rub with butter 2 Mix rice & broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots 3 Place salmon fillet on center of each foil piece. Sprinkle with lemon juice, pepper, & salt. Top with chives 4 Arrange lemon slices over salmon. 5 Spoon rice mixture around each fillet. Fold foil over salmon & rice so edges meat. Seal tightly, allow spaces on sides for circulation & expansion 6 Cover & grill packets 4-6" from low heat for 11-14 minutes or until salmon flakes easily with a fork. Ham & Cheese Roll-Ups Servings: 1 1 thick slice ham 1 slice cheese 1 tortilla 1 Wrap ham & cheese in tortilla 2 Wrap tightly in tinfoil & place onto warm embers 3 Cook for 2 minutes, or until cheese is melted. Hash Brown Omelet - Camping Servings: 1 1 cup frozen hash browns 2 eggs, beaten 1/2 cup bacon, sausage, ham, etc 1/4 cup shredded cheese 1 On a piece of tinfoil, place the hashbrowns. Fold the tinfoil up to contain the hashbrowns, then top with meat & cheese. 2 Pour egg over other ingredients, seal the foil packet well & throw it on the fire 3 Cook 10-15 minutes, checking around 8 minutes to make sure it doesn't burn Omelet In A Bag Servings: 1 2 eggs 1 cup meats 1/2 cup cheese 1 Bring a large pan of water to a boil 2 Pour eggs into a sandwich size Ziplock bag & mix in all other ingredients. Seal bag 3 Put the bag in boiling water & let boil for 13 minutes, or until the omelet is cooked Oriental Chicken Packet Servings: 2 2 boneless skinless chicken breasts 2 cups oriental vegetables 4 tsp soy sauce 1 tsp garlic salt 2 tbs brown sugar 1 Place one chicken breast on a piece of aluminum foil. Top with half of the vegetables 2 Combine all other ingredients & mix well. 3 Drizzle half over chicken & veggies. Wrap tightly & repeat with remainder of ingredients 4 Bake for 25-30 minutes, flipping halfway through Pizza Chicken Packet Servings: 4 4 boneless skinless chicken breasts 1 cup pizza sauce 1 cup shredded mozzarella cheese 20 slices pepperoni 1/2 cup bacon bits 1 Grease one side of a 12x18" sheet of heavy duty aluminum foil 2 Center one chicken breast on the greased side of foil. Spoon 1/4 of the pizza sauce over chicken. Top with 1/4 of all the other ingredients 3 Fold over into packet & repeat with remaining ingredients 4 Cook over campfire for 25-30 minutes, flipping halfway through Potato Package Servings: 1 2 potatoes, sliced 1 green onion, chopped 1/2 cup cheese 1/2 cup sausage 1/4 cup bacon 1 Take a square of tinfoil & place half the potatoes on it. Layer half the onions next, then sausage, bacon, & cheese 2 Repeat with remainder of ingredients 3 Wrap tightly & cook for 40-60 minutes, or until potatoes are tender. Shrimp & Steak Kabobs Servings: 16 Kabobs 1/2 cup vegetable oil 1/4 cup lemon juice 1 tsp oregano 1/2 tsp basil 1 clove garlic, minced 1/2 lb bacon, cut in half 1/2 lb raw shrimp, peeled & deveined 1/2 lb steak, cubed 1/2 cup yellow bell peppers 2/3 cup green onions, sliced thick 1 In a shallow dish or plastic bag, combine oil, lemon juice, oregano, basil, & garlic. Add shrimp & steak. 2 Cover; marinate in refrigerator or cooler for 3-4 hours. 3 Wrap shrimp in bacon. Skewer meat & shrimp with vegetables. Grill or broil as desired, basting frequently with marinade Souvlaki Chicken Servings: 1 1 chicken breast 1 tbs lemon juice 1 tbs oregano 1 tbs olive oil 1 In a ziplock bag, combine lemon juice, chicken, oregano, & olive oil 2 Seal the bag with as little air as possible 3 Pound the chicken to help tenderize. Let marinate for 15-30 minutes 4 Grill chicken for 5 minutes, flip, & cook 5 more minutes on other side. Bannock 2 cups flour 2 tbs baking powder 1 tsp sugar 2 pinches salt 1 cup water 1 Mix dry ingredients. 2 Add enough water to make dough form into patties 3 Fry until golden brown on each side Roasted Corn Servings: 1 1 cob corn 2 tbs butter 1 Remove husks & silk from corn 2 Brush generously with melted butter 3 Wrap in tinfoil & cook on coals 10-15 minutes, turning once or twice Campfire Baked Apples Servings: 1 1 apple 2-4 tbs dried fruits & nuts 1/4 tsp cinnamon 1/2 tsp sugar 1/2 tsp butter or margarine 1 Mix cinnamon & sugar together & set aside 2 Carefully core the apple, leaving the bottom intact. Stuff it with fruits & nuts, packing it fairly tight 3 Sprinkle on the cinnamon sugar & dot with butter. 4 Wrap apple in a double layer of aluminum foil, twisting the ends at the top to form a handl 5 Place the apple right side up on the coals & bake 15-18 minutes, turning occasionally. 6 Let the apple cool for a few minutes before eating Caramel Apple Campfire Bake Servings: 2 2 large apples, peeled & sliced 4-5 caramels 1/4 cup pecans, chopped 3 tbs butter 1 Arrange apple slices, caramels, & pecans on large piece of buttered tinfoil 2 Fold tinfoil around apples & seal edges 3 Bake 10 minutes, or until apples are soft & caramels are melted Campfire Peach Crisp 14 oz peach slices with juice 1/2 cup flour 1/2 cup oats 1 tsp cinnamon 1 tsp nutmeg 6 tsp margarine 1 Toss all ingredients in large bowl & mix 2 Pour onto large piece of tinfoil. Seal securely 3 Bake on campfire until heated through, about 10 minutes Backpacker Bars Servings: 24 1 1/2 cups Golden Grahams cereal 3/4 cup sugar 3/4 cup brown sugar, packed 3/4 cup margarine, softened 1 tsp vanilla 2 eggs 1 1/2 cups flour 3/4 cup oats 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 cup chopped walnuts 1 cup semi-sweet chocolate chips 2 tbs oats 1 Preheat oven to 350° 2 Crush cereal. 3 Mix sugars, butter, vanilla, & eggs in large bowl 4 Stir in flour, cereal, 3/4 cup oats, baking soda, baking powder & salt 5 Stir in 3/4 cup walnuts & 2/3 cup chocolate chips 6 Spread in ungreased rectangular 13x9 pan. Sprinkle with remaining 1/4 cup walnuts, 1/3 cup chocolate chips & 2 tbs oats 7 Bake 25-30 minutes or until golden brown 8 Cool completely (about 1 hour) before cutting into bars Breakfast Bars Servings: 9 3/4 cup flour 3/4 cup granola cereal 1/4 cup sugar 1/2 tsp baking powder 1/2 tsp cinnamon 1/4 cup melted butter 1/3 cup honey 1 egg 1/2 tsp vanilla 1 cup raisins 1/2 cup walnuts 1 Preheat oven to 350° 2 Combine flour, cereal, sugar, baking powder & cinnamon. 3 Stir in butter, honey, egg, & vanilla. Mix well 4 Stir in raisins & walnuts. 5 Press mixture in 8" square greased pan 6 Bake 20 minutes 7 Cool & cut into bars Quick Energy Bars Servings: 12 4 tbs margarine 1 cup crushed graham crackers 1 cup shredded coconut 2 cups chocolate chips 14 oz condensed milk 1 cup chopped walnuts 3/4 cup rolled oats 1 Preheat oven to 350° 2 Place margarine in 9x13" baking pan & melt margarine in oven for 1 minute. Remove tray from oven & spread graham crackers in pan evenly 3 Cover with layer of coconut, then a layer of chocolate chips 4 Pour condensed milk all over 5 Bake 20 minutes or until golden brown. 6 Remove from oven & add walnuts & rolled oats, gently pressing into mixture before it cools. 7 Cool & cut into bars. Keep in an airtight container for a week Oatmeal Breakfast Bars Servings: 12 2 cups rolled oats 1 cup oat flour 1 cup raisins or other dried fruit 1 cup apple or orange juice 1/4 cup white or brown sugar 1/2 tsp cinnamon 1/2 tsp salt 1/2 cup vegetable oil 1/4 cup sesame seeds or nuts 1 Preheat oven to 375° 2 Combine all ingredients & mix well. 3 Put into a 9x13 greased pan 4 Bake 30 minutes 5 Cut into squares while still hot. Remove once cooled.