Archive for July, 2018

Campfire Recipe: Sausage Chili Bake

Tuesday, July 31st, 2018

Nothing beats chili when one is out camping. It just seems to fit with the fresh air, camp fires, and s’mores. But there are times that you want that chili flavor without the soup or stew like consistency. I have also found that I like cornbread with my chili but I do not always want to dirty another pan to fix this side. This is where this recipe comes into play. It creates a dish that tastes like chili without the liquid nature of a good bowl of chili. Also, it allows one to have their bread and chili too in one dish. Who could ask for more? Well, this dish is delicious the way it is but I always have to add cheese. In doing so, make this dish your own by adding to this recipe what makes your chili one-of-a-kind.

Campfire Recipe:  Sausage Chili Bake

Ingredients

Liquid or spray oil

1 pound of precooked sausage in links or ground

1 small onion

1 teaspoon garlic salt or powder

1 to 2 Tablespoons chili powder, variety your choice

14.5 ounce can of stewed tomatoes, not drained

1 large can of kidney beans, not drained

2 cups of a baking mix such as one that makes biscuits and pancakes

½ cup of cornmeal

1 cup of milk

2 eggs

sausage.chili.bake

Steps

  1. Build a fire to prepare the coals.
  2. Lightly grease a 12 inch Dutch oven with liquid or spray oil.
  3. Place a grilling rack above the fire.
  4. Put greased Dutch oven on grilling rack.
  5. Chop onion and add to warmed 12 inch Dutch oven.
  6. If using precooked link sausage, cut into ½ inch slices. On the other hand, if using precooked ground sausage simply place in Dutch oven with onions.
  7. Stir until onions are clear.
  8. Add garlic powder or salt, chili powder, tomatoes, and kidney beans.
  9. In a separate bowl, combine baking mix, cornmeal, and milk. Beat eggs in a small bowl and add to the first bowl. Stir until completely mixed.
  10. Pour this mixture on top of the ingredients in the Dutch oven. Smooth the surface over.
  11. Place the lid on the Dutch oven and move to a heat resistant surface.
  12. Arrange six coals in a circle. Put the Dutch oven on this circle of coals.
  13. Top the lid with 18 prepared coals.
  14. Cook for 30 to 35 minutes.
  15. Once the time has passed, knock off the coals from the lid and remove the 12 inch Dutch oven from the circle of prepared coals.

Serve.

Camp Fire Recipe: Strawberry and Rhubarb Dump Cake

Friday, July 20th, 2018

Believe it or not, this recipe is a salute to a trick I learned from my mom. When the price for certain fruits were too high, she would use good old jello in place of that fruit. As an example, she used to make raspberry and lemon cake. Most of the time raspberries, fresh or frozen, were simply priced out of the budget but……..that did not stop her. To achieve that flavor only, she would substitute raspberry-flavored jello.

In this recipe, the strawberry-flavored jello adds that sweetness of strawberry without the fruit. Yes, you can use fresh or frozen strawberries in place of the jello if you would like but if you do this you will need to add more cake mix and cook it a bit longer. You will also want to eliminate the water since the strawberries will provide their own juice, regardless if they are fresh or frozen.

Camp Fire Recipe:  Strawberry and Rhubarb Dump Cake

Ingredients

Liquid or spray oil

4 to 5 cups of raw rhubarb, cubed

1 cup of granulated sugar

3 ounce package of strawberry-flavored jello

1 yellow or white box cake mix that makes a two-layer cake

1 ¼ cup of water

½ cup of melted butter or margarine

strawberry.rhubarb.dump.cake

Steps

  1. Begin to prepare the coals by building a fire.
  2. Lightly grease a 12 inch Dutch oven with liquid or spray oil.
  3. Place cubed rhubarb evenly in the Dutch oven.
  4. Sprinkle the top of the cubed rhubarb with granulated sugar.
  5. Spread the strawberry-flavored jello on top of the granulated sugar.
  6. Dust the cake mix on top of the jello layer.
  7. Pour water on top of the cake mix layer.
  8. Place a grilling rack above the hot coals. Put butter or margarine in a small Dutch oven and melt.
  9. Once melted, pour the melted butter or margarine on top of the water/cake mix layer. Do not stir.
  10. Add lid to the 12 inch Dutch oven and move to a heat resistant surface.
  11. Arrange 12 prepared coals in a circle on the heat resistant surface.
  12. Place Dutch oven on the circle of prepared coals.
  13. Top the lid with 16 prepared coals.
  14. Cook for 45 minutes.
  15. Once the time has passed, knock off the coals from the lid. Remove the Dutch oven from the circle of prepared coals.

Remove lid and serve.

Campfire Recipe: Mexicali Macaroni and Cheese

Tuesday, July 10th, 2018

Yes, I love macaroni and cheese and it really does not matter what kind. The dish below is one that is wonderful as a side dish. While there is shredded cheese in the dish and is a good source of protein, I like to add black beans to the recipe if I am going to use this as a main dish.

While I have listed green chilies or jalapenos, I would also like to suggest another idea that I have done many times. Yes, the use of these peppers creates a Mexican inspired dish but I have also used Italian pickled vegetables. These mixed, pickled vegetables add color and texture along with a unique taste that is not too hot but beware there are hot versions of these pickled vegetables.

Finally, while elbow macaroni is listed, you can use any shape of pasta but not spaghetti. The thinness of the pasta makes the dish mushy in nature.   

Campfire Recipe:  Mexicali Macaroni and Cheese

Ingredients

Spray or liquid oil

16 ounces of cheese sauce

1 ½ cups of water

4.5 ounces of chopped green chilies or jalapenos, undrained

1 cup of fresh tomatoes, chopped

1 cup of shredded Monterrey Jack cheese

8 ounces of uncooked elbow macaroni

mexicali.macaroni

Steps

  1. Prepare the coals by building a fire.
  2. Lightly grease a 10 inch Dutch oven with spray or liquid oil.
  3. In a large bowl, combine cheese sauce, water, green chilies or jalapenos, tomatoes, and ½ cup of shredded Monterrey Jack cheese. Stir in uncooked elbow macaroni.
  4. Spoon the mixture from step 3 into a 10 inch Dutch oven.
  5. Place the lid on and move the Dutch oven to a heat resistant surface.
  6. Arrange 6 prepared coals in a circle on the heat resistant surface.
  7. Put the Dutch oven on the prepared coals.
  8. Cover the lid with prepared coals.
  9. Allow to cook for 20 minutes. Once that time period has passed, carefully remove the lid and stir the contents of the Dutch oven. Place the lid back on and cook for another 10 minutes.
  10. After the last 10 minutes have passed, knock off the coals from the lid and move the 10 inch Dutch oven from the circle of prepared coals.
  11. Remove the lid and add the remaining cheese.

Place the lid back on and allow to sit for 5 minutes before serving.