So, you want to head into the great outdoors this weekend? You want to have an adventure and get some fresh air, spend some time in your tent and burn a few marshmallows while you are at it. But there is one small problem.

You have kids. Kids are awesome and so is camping, but how do you combine these two potentially explosive things. Being far from home, fire, a tent, a kid that’s quicker then your eyes. Isn’t it sort of setting yourself up for some major “excitement?”

Camping with your kids doesn’t have to be stress inducing race to keep them out of the water away from the fire. You just need a little careful planning ahead of the game to keep your head in the game and have a great camping weekend filled with fun and kids!

What are some of the things we can do as parents to have the most exciting and fun camping trip possible with our children in tow, and come out alive?

1. Pick the right campsite.

When it comes to bringing the rug rats along on your camping trip, you know you are in for a good time. But to set ourselves up for success it’s going to all start with picking the proper camping site to use. Not all campsites and locations are created equal.

First, you should probably pick a campsite that is not next to any large bodies of water, cliffs, or any other type of potential danger. Just for the sake of your peace of mind, someone wandering
off into the woods may be better then into a lake or some other deadly landform.

Also, it’s a good idea to pick a campsite that has plenty of space between you and your camping neighbor that weekend. Not everyone loves our kids as much as us, and to avoid any uncomfortable situations, it’s’ best to choose a site that gives us a little space for the kids to run.

Last but not least make sure you pick a campsite that is close to the bathrooms. Do I really have to say it? Just save yourself the hassle of nighttime expeditions with flashlights and the kids in tow over to the restrooms. It will make your life easier if you are only a few spots away.

2. Come Prepared for battle.

You know as well as I there are going to be many “opportunities” on a camping trip with kids. There is the falling in the water part, into the mud, into the fire, or basically anything
else that you don’t want to happen.

Having lots of clothes and cleanup supplies to deal with the messes that are going to happen will make your camping trip go just a little bit smoother, smooth enough to do it again next month.

Also, make sure to pack food that will be consumed by your ravaging clan of kids. Hungry kids are grumpy kids and you want everyone to sleep through the night. Make sure you have food prepared that your kids like and will eat.

The basic design of a mess kit consists of a pan with a hinged handle and lid. When the lid is placed over the pan and the handle is folded over, it only measures nine inches deep and seven inches wide, which is very important if one is backpacking.

Some designs have a ring on the lid that can hold eating utensils and can aid in cleanup.

The design of the mess kit has really not changed since wartime. The WWI versions were normally made of aluminum while the WWII versions were made of stainless steel.

Eating utensils could be added to the kit along with a drinking cup and were secured to the mess kit by the ring in the lid.

Today, mess kits are not hard to find and most sport related stores carry this camping staple. But what happens if you forgot your mess kit or do not want to purchase one. Do not worry; the answer is no farther then your kitchen cabinet.

The first thing you will need is a mesh bag. This is easily found in the produce section of any grocery store holding onions, oranges or potatoes. Next, you will need a heat resistant plate and bowl. Try to get one that is not breakable. After that pick out some silverware and place all the items in the mesh bag.

As far as a “drinking cup,” you can use a canteen, collapsible cup or drinking bottle only if you plan to only drink cold beverages. If you plan to drink hot liquids, a heatproof, non-breakable mug will suffice. Many of these can be found in camping stores or look for a metal one in a consignment shop.

Once you have your “mess kit” assembled, the next question is how to clean it. Cleaning ones dinnerware, regardless of what it may be, is very important and can mean the difference between an enjoyable camping experience and a trip to the emergency room.

The first step to the cleaning process is to scrape the dinnerware clean of any food particles. Next heat two deep pots of water to the boiling point. Place dish soap in one and leave the other one plain.

If you are using a commercial mess kit, attach the lid to the pan by the ring and to the ring add the silverware. Once this is done, you can simply hold on to the handle and dip everything into the soapy, hot water. Do this twice and then dip into the clean water. Let air-dry before folding up.

If using the homemade version, place dinnerware in the mesh bag and dip as above. Hang the bag in tree to air-dry.

Having something to eat out of beyond a can is very important when it comes to roughing it. But always remember that even though you may be roughing it, the importance of cleanliness still remains.

Hobo stew is a create way of using up leftovers from other meals. To begin the process of making a hobo stew, one must arrange an assortment of ingredients. These can be broken down into categories, which includes a meat group, vegetables, and spices.

The meat group can include meat that has already been cooked or leftover, raw meat, such as hamburger, and/or beans. The vegetable group includes leftovers and raw vegetables such as onions, potatoes, tomatoes, and/or peas. Any spice can be added to this dish and includes salt and pepper, basil, crushed red peppers and garlic both fresh and dried.

What makes this dish extremely easy is not only its ingredients but also the container it is cooked in. There is no need to lug around a lot of cookware when a simple roll of aluminum foil will do.

Below is a basic recipe for Hobo Stew. As described above, leftovers can be used. If you use all leftovers keep in mind that it will just need to be heated verses cooking raw ingredients. The time described below is for raw ingredients.

HOBO STEW

Serves 4

Ingredients and/or supplies
1 lb of ground beef, divided into four patties
4 potatoes, cut into quarters
1 lb of carrots, cut into bite size pieces or use baby carrots
1 can of peas
2 whole white onions, quartered
Salt and pepper to taste
1 roll of aluminum foil
Cutting board
Oven mitts and/or potholders
Sharp knife

Preparing Stew
1. Wash all the vegetables prior to cutting and do not worry about drying them. The moisture will help steam the vegetables.
2. Roll out the foil and cut off four pieces of foil that is large enough to hold all ingredients.
3. Place a patty of meat in the center of each piece of aluminum foil.
4. Top the meat with the cutup vegetables and salt and pepper to taste.
5. Pull up the long ends of the foil until then meet at the top. Roll the two pieces together until you reach the meat. Seal off the ends by rolling them toward the center.
6. Place the pockets on a rack above the fire or place then around the edge of the fire. Do not put them in the fire. Radiating heat will cook the meat.
7. Turn these pockets often for the next 20 to 30 minutes.
8. Remove from fire and check for doneness.
9. If not done, place back on the fire and recheck in 10 minutes.
10. To serve, open foil pockets and place on a plate or empty the contents of the pockets onto a plate.

Keep in mind when using this recipe, that the pockets and their contents are hot so handle with care and use oven mitts or potholders when handling. Also, do not forget to dispose of your foil and packaging appropriately.

Also, dishes that serve two purposes are excellent. What I mean by two purposes is that you get at least two uses out of the dish and this is where the idea of having your juice and cake too comes from.

The equipment you will need for this dish is a campfire, six large navel oranges, boxed cake mix, and heavy-duty aluminum foil.

To begin the process, one will need to build a campfire a few hours before you begin this process. I like to use the fire that I used for breakfast. If the fire has been burning most of the day, a nice layer of coals will have developed. Also, if you use breakfast’s fire you can enjoy the fruit in the morning and then the cake after dinner.

Regardless of when your fire was built, the next step of this process is to cut the oranges. You will need to cut a small “lid” in the top of each orange. Once this is done, scoop out the pulp of the orange and eat. Do not discard the “lid.” You will need that later in the project.

While you are enjoying the fruit, cut six sheets of aluminum foil the size that is needed to wrap around each orange.

The next in this process is mixing up the cake batter. If you are a purest, you can make the batter from scratch. If you want an easier approach, use a boxed cake mix and mix according to directions. Regardless of which approach you choose, pick a flavor that goes with oranges. This cooking method keeps the cake moist while infusing a slight orange flavor. I have used several different flavors for this dessert and have found that a vanilla or chocolate cake mix works best.

Once the batter is mixed, you will be using the navel orange shells as a pan. Fill each one of these “pans” two-thirds full of cake batter. After that is done, place an “orange lid” on top of each orange and wrap in aluminum foil.

Set the orange peel cakes in the coals of the fire for 20 minutes. But do not leave them alone. To keep the cakes from burning, one will need to turn them often. When turning, do not forget to use oven mitts or another piece of foil to keep from burning yourself.

After the 20 minutes have passed, remove the orange peel cakes from the coals and let them cool.

To serve, open the foil, remove the lid and enjoy. Once the orange peel is empty, do not forget to dispose of the remains correctly.

Hearty Veggie and Bean Soup
1/2 C. split peas
1 C. instant rice
1 C. dried veggies
(try mushrooms and sun-dried tomatoes)
3 T. butter
1 pouch chicken breast
1 packet Knorr soup mix
1 cube chicken bouillon
Loaf of bread
1. Soak the peas in hot water for 45 minutes.
2. Add dried veggies, soup mix, and bouillon to one liter of water, and bring to a boil. Add peas and simmer until tender, about 10 minutes. Stir in rice and chicken; when rice is cooked, swirl in the butter. Enjoy with bread. Serves 3.
Tips: You can pre-soak and cook the peas and rice at home for easier preparation at the campsite.

Abominable Snowman
1 packet instant hot chocolate mix
2 T. powdered milk
Pat of butter
1 T. brown sugar
1 shot tequila
Place hot chocolate and powdered milk in a mug. Add 1 1/2 cups hot water. Stir in butter, brown sugar, and tequila.

Instant Rice Pudding.
At home, fill a resealable bag with:
1 cup of instant rice
1/2 cup nonfat dry milk
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 cup raisins
Later, in a kettle over the campfire, add 1-1/2 cups water to this mix and bring it to a rolling boil, stirring constantly. Then I remove it from the fire, cover and let it stand, stirring occasionally.

Cocoa Concoction
For a tasty mix that will make 26 cups of cocoa combine:
3 cups nonfat dry milk powder
1 cup confectioners’ sugar
1 cup powdered nondairy creamer
1/2 cup sugar
3/4 cup baking cocoa
1/4 teaspoon salt
Sift ingredients or pulse in a blender. Store in a resealable bag. To make cocoa, stir 1-1/2 tablespoons of cocoa mix into 6 ounces of boiling water.

Dutch Oven Peach Cobbler
1 Box White Cake Mix
1 Twelve Ounce Can of 7-Up
1/2 Cup of Sugar
8 Peaches
Peel and quarter your peaches. Place them in the dutch oven. Sprinkle your sugar on top of the peaches. In a separate bowl mix the white cake mix and your can of 7-Up. The mixture will be lumpy. Pour the cake mixture on top pf the peaches. Put lid on your dutch oven.
Place dutch oven on top of about 20 coals and place about 10 on top. Depending upon the heat of your coals it will take about 15-20 minutes but check occasionally to see if the cake is a golden brown. Serve Hot.

Another thing to keep in mind while camping in the cooler weather would be to bring a lot of ready-to-eat snacks with you on your trip to munch on hourly, or so, to keep yourself warm and energized. That, mixed with these nice, hot meals will do the trick and keep your camping experience warm and cozy.

Dancing Chickens on the Grill

2 whole chickens(no more that 4 lbs. each)

Salad oil dressing

Basting Sauce(garlic butter and soy sauce)

2 cans of beer(or water, half filled)

1 cut up onion(optional)

Salt and pepper

Stuff the chickens with the onions. Coat the chickens well with the salad oil dressing. Set the opening of the chicken on to the half can of beer to where it is sitting up right on the can. Add salt and pepper to the outside of the chicken. Set them upright on the grill on the opposite side of the charcoal. Cook at 350*F. After about an hour, baste well with sauce. After another hour, turn the chickens around to where they brown evenly and baste again. Chicken is done when a thermometer inserted in the middle reads 185*F(another 30 minutes to an hour). Remove the cans, cut up and enjoy!

Texas Chili on the Grill

2 lbs. of ground chuck

2 onions(chopped)

2 cloves of garlic(chopped)

1 lb. of already prepared brisket(chopped)

2 c. bbq sauce(or tomato sauce)

1 can of beer

1 tbs chili powder

1/2 tbs ground cumin

2-3 tbs paprika

1/4 c brown sugar.

Hickory logs

Prepare your grill with the charcoal on one side so you can determine how much heat you want. Brown hamburger on cast iron skillet on grill. Add onions and garlic and cook until softened. Transfer mix to a large pot on the grill and add brisket. Add bbq sauce or tomato sauce and beer for moisture(or water). Add chili powder, cumin and paprika. Stir well. Add brown sugar. Move the pot on opposite side of grill as the charcoal. Add the hickory to your coals to produce the smoky flavor. Cover your grill and cook about 45 minutes to an hour.

Optional Additions

Corn chips or monterrey jack cheese

Dutch Oven Fruit Cobbler

1 (30 oz.) can fruit cocktail
1/2 tsp. ground nutmeg
1 (30 oz.) can sliced peaches
1 yellow or lemon cake mix; dry
1 (12 oz.) can crushed pineapple
1 cup brown sugar
1/2 cup instant tapioca
1/4 lb. butter; cut into pieces
1/2 tsp. ground cinnamon

Into a 12? Dutch oven add canned fruit (juice included), tapioca, cinnamon, and nutmeg. Stir to mix. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over top of cake mix. Dab butter all over top of brown sugar. Place lid on oven.

Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom heat. Cobbler is done when top is brown and cake has absorbed fruit juices and is no longer dry.

Leonda’s Cornbread

1 ¼ cup each self-rising cornmeal and self-rising flour
1 ¼ cup buttermilk
1 ¼ cup water
Pinch of salt
Oil

Mix dry ingredients. Combine the buttermilk and water and gradually add to the flour mix to form a thick batter.

Add a film of oil to a cast-iron skillet and pre-heat it in a 400*F oven.

Pour the batter into the hot skillet and bake for one hour. You may have to turn the bread, once, to keep it from browning too much on the bottom.

To cook in a Dutch oven, use a metal cake pan on a trivet instead of the skillet, and increase the baking time as necessary.

Colonial Pumpkin Corn Cakes

1 cup cornmeal
½ cup flour
1 cup pumpkin puree
¼ cup honey
1 tbs baking powder
1 egg
Small can of evaporated milk

Mix dry ingredients. Add the egg, honey, pumpkin, and enough of the milk to form a medium-thick batter.

Drop by large spoonfuls (about two heaping tablespoons) onto a hot, greased griddle or skillet. Cook, turning once, about five minutes per side.

Kolbulle
(charcoal buns)

Milk
Flour
Eggs (one per person)
Salt
Salt pork

Dice and fry the salt pork. If necessary melt in additional butter.

Combine the flour, salt, milk and eggs to make a thin batter. Pour batter over salt pork and cook until browned on bottom. Flip and continue cooking until batter is cooked through.

Berry Bannock

3 cups unbleached all-purpose or bread flour
1 tsp salt
1 tbs baking powder
1 cup fresh blueberries
1 ½ cups water

Mix the flour, salt, and baking powder until thoroughly blended. Add the berries and stir to mix. Make a well in the middle of the dry ingredients, pour in the water, and stir quickly to mix. The dough should be fairly stiff but even moistened.

Transfer dough to a 9 or 10 inch cast-iron skillet and press down to form an even layer.
Bake in the center of a pre-heated 425*F oven, or over the fire until a crust forms on the bottom, then turn it over. Prop the skillet at a sharp angle in front of the fire, exposing the top to the heat, and continue cooking until golden brown on top and the dough tests done. Total cooking time should be about 25 minutes.

Sweet Potato Buns

2 pkg active dry yeast
1/3 cup sugar, divided
½ cup warm water
½ cup cooked sweet potatoes, mashed
3 tbs butter
2 eggs, beaten
1 tsp salt
¾ tsp cinnamon
3 ¾-4 ½ cups all purpose flour

Dissolve yeast and 1 teaspoon of the sugar in the warm water. Let sit five minutes to bloom. Add the remaining sugar, sweet potato, butter, eggs, salt, cinnamon, and half the flour. Beat well until smooth. Stir in enough of the remaining flour to make a soft dough.

Turn dough out on a lightly floured surface and knead ten minutes, adding more flour if necessary. Put dough in a lightly greased bowl, turning to coat evenly. Cover with plastic film and let rise until doubled in bulk, about an hour.

Punch dough down; let rest five minutes. Shape into 1 ½ inch balls and place two inches apart on greased baking sheets. Cover with greased plastic film and let rise until doubled in bulk.

Bake at 350*F for 12 minutes or until golden brown. Alternatively, place buns on greased, straight-walled metal cake pans and bake on a trivet in a Dutch oven.

Grilled Camp Bread

1 envelope instant dry yeast

1 2/3 cups warm water

Pinch of sugar

5 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon coarsely ground black pepper

1/4 cup extra-virgin olive oil, plus more for brushing

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, warm water and sugar and let stand until foamy, about 5 minutes. Add the flour, salt, pepper and the 1/4 cup of olive oil and mix at medium-low speed until a soft, supple dough forms, about 5 minutes. Form the dough into a ball and cut it into quarters. Lightly oil each piece and wrap individually in plastic. Refrigerate for at least 3 hours.

Light a grill. On a lightly oiled work surface, unwrap one piece of dough and press and stretch it to a 12-by-8-inch rectangle. Transfer the dough to an oiled baking sheet. Repeat with the remaining dough. Brush the dough on both sides with oil. Grill the bread over moderate heat (working in batches, if necessary), turning occasionally, until puffed and lightly charred in spots, about 4 minutes total. Serve right away.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated for up to 3 days. The bread can also be made up to 3 hours ahead and reheated before serving.

Whitewater Camping Chili

Ingredients:

One can of veggie broth

One can of white beans(cannellini or northern)

Diced add-ins of your choice

Basil

Shredded white cheese

Preparation:

Put a twist on the classic campfire dish with a new color and some no-meat ingredients. Get your camping crock on the camping stove or campfire. Add vegetable broth (a.k.a. water), and white beans(river rocks).

Throw in diced add-ins, such as tofu and celery (pretend logs or tree stumps), and season with basil (dirt or leaves). Simmer for an hour or two (the longer, the better). Serve in camping bowl, and garnish with crumbled or shredded white cheese. For a big family, double everything.

Veggie BBQ Skewers

Ingredients:

Tofu

Veggies of your choice

Skewers

Preparation:

Chop tofu into medium sized cubes, marinate over night. Chop veggies medium/large pieces. Stick veggies & tofu on skewer. BBQ for a few minutes.

Tips:

You can leave off the tofu if you don’t have an eski or cooler. Veggie ideas are: capsicum, squash, mushrooms, zucchini, eggplant, cherry tomatoes and red onions. Serve with salad or leb bread.

Taco Pizza

Ingredients:

Shredded lettuce
1 package shredded cheese
1 container salsa
1 package tortillas

Preparation:

Lay the tortillas out, then spread salsa on the tortilla. Then, put the cheese on the salsa and add the shredded lettuce. Next, put the pizza on the grill for about 5 minutes.

Tips:

Some other add-ins can be tomatoes or onions. Add them before grilling as well.

Haystacks

Ingredients:

1 bag organic corn chips
1-2 can(s) pinto beans, plain or seasoned
1 jar salsa
1 can olives, sliced
2 heads romaine lettuce, chopped bite-size
2 tomatoes, chopped
1 onion, chopped
1 package prepared quacamole or ripe avocado
2 cups cooked long grain brown rice
catalina or vegan ranch dressing

Preparation:

Before heading out to camp wash and chop lettuce, tomatoes, and onions and place in separate containers or zipper bags. Place all the ingredients in a bag so that everything is there and ready to go. You can cook the rice ahead of time also, or at the campsite, and then slice the olives and avocado if you are using fresh. When you’re ready for supper, just layer in this order: chips, lettuce, rice, beans, tomato, onions, olives, avocado or guacamole, salsa and dressing. Enjoy!

Bugs Bunny Bagels

Ingredients:

1/4 cup peanut butter

1 small carrot, shredded

1 Tbl sunflower seeds, shelled

1 Tbl raisins or dried currants

1 Tbl honey

2 wheat bagels, split

Preparation:

Combine all the ingredients except the bagels. Spread the mixture on two bagel halves and top with the remaining bagel halves.
Optional: Toast bagles prior to spreading on the mixture.

Black Bean Burritos for Backpacking

Ingredients:

Tortillas

Package of dried black beans

Packets of taco sauce

cheddar cheese, diced peppers (if in first 2 days on trail)

(for dinner for 2, use 1/2 package beans and 6-8 tortillas)

Preparation:

Boil water for beans. Add beans, stirring well, and turn off burner. Cover and let sit 5 minutes. Warm tortillas, if desired (makes folding easier). Make burritos and enjoy.

Tips:

Do not cook the beans - just let them sit, or else you will have a very messy pan. Use an extra tortilla to wipe leftover beans from pan. You could also make the beans, then make quesadillas if you have a big enough fry pan.

Ingredients:

dutch oven
pie tin
mixing bowl

1 box yellow butter cake mix
2 ripe bananas
3/4 cup brown sugar
1 teaspoon flour
1/2 teaspoon cinnamon
1 teaspoon melted butter

Preparation:

Put pie tin in dutch oven, resting on 3 or 4 stones or wads of aluminum foil. Prepare cake mix according to the box and pour into pie tin. Mash the 2 bananas and pour into pie tin. Melt the butter and add the cinnamon, flour, and brown sugar and mix together. Sprinkle cinnamon-flour mixture on the mashed bananas. Cover and bake for about 25 minutes at 350 degrees. Insert a butter knife through the center and if it comes back clean it is ready.

Beef Pot Roast

Ingredients:

3 lb rump roast or pot roast
3 Tbsp vegetable oil
3 potatoes, peeled and halved
3 carrots, cut into 2′ pieces
2 onions, halved
1 tsp salt
1/4 tsp pepper
1/2 cup water

Preparation:

Brown roast in oven on all sides in oil. Remove meat. Place half of vegetables in bottom of oven. Return meat to oven and season with salt and pepper. Add remaining vegetables and water. Cover and cook at 300 degrees for 3-5 hours depending on how well done you like it.

Breakfast Casserole

Ingredients:

1/4 cube butter
8 slices of bread
2 lb pre-cooked pork sausage
1 lb cheddar cheese
12 eggs
1 qt milk
1-1/2 tsp dry mustard
1 tsp salt

Preparation:

Line a 12″ dutch oven with heavy duty aluminum foil. (optional) Spread butter all over the foil. Tear bread into pieces. Break sausage into pieces. Grate cheese. In a bowl, beat eggs, milk, dry mustard, and salt. Layer the bread, sausage, cheese, eggs into the D.O. Cover and cook at 350 degrees for 20-25 minutes. Check and cook another 10-15 minutes until cheese forms a light-brown crust on top of cooked eggs.

Dutch Oven Doughnuts

Ingredients:

3 cups flour
3/4 cup milk
1 cup sugar
2 eggs
1/2 tsp salt
1 tsp baking soda
1 Tbsp cooking oil
2 tsp cream of tartar
1/2 tsp powdered ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 bottle vegetable oil
1/2 cup powdered sugar

Preparation:

For an easier camping experience, you can pre-mix all of the ingredients, wrap in plastic wrap and refridgerate, before hand. Mix all ingredients, except last two, into a smooth dough.
Roll (or press with hands) to 1/2 inch thick. Use an empty tomato paste can to cut out the doughnut hole. Use an empty tomato sauce can (or water bottle lid) to cut out the doughnut.
Preheat about 2 inches deep of vegetable oil in a 375-400 degree dutch oven. The smaller diameter the better to cut down on oil needed and heating time.
Carefully drop doughnuts and holes into hot oil. They will sink and then float back up as they cook. Fry until golden brown, flipping once.
Drain on paper towel and sprinkle with powdered sugar.
Keep the oil hot or the doughnuts may get greasy.

Chili Mac

Ingredients:

1 lb hamburger
1 onion, chopped
1 29oz can of diced tomatoes with chili-seasoning, undrained
1 1/2 cup elbow macaroni or other fun shapes
1/2 cup water
1/2 cup cheddar cheese, shredded

Preparation:

When dutch oven is pre-heated to 350 degrees, put in hamburger and onion. Cook uncovered until hamburger is well browned, stirring often. Stir in tomatoes, water, and pasta. Bring to a boil. Reduce heat to about 250 degrees, cover, and simmer 20 minutes or until pasta is tender. Sprinkle cheese on each bowl when it is served.

Enchiladas

Ingredients:

1 lb. hamburger
1 pkg. dry taco seasoning
1/2 cup water
1/2 chopped onion
1/2 cup grated cheddar cheese
1 can enchilada sauce
6-8 tortillas (9-inch size)

Preparation:

Heat Dutch Oven over coals. Brown hamburger. Add onion, taco seasoning, and water.
Simmer five minutes, or until water is absorbed. Pour hamburger into separate container.
Spread 2 tablespoons of enchilada sauce on tortilla. Spoon 1/6 of hamburger onto tortilla.
Sprinkle cheese on hamburger. Roll up tortilla and place in D.O. Repeat for all tortillas.
Pour remaining sauce over tortillas in D.O. Sprinkle remaining cheese over tortillas.
Bake at 350 degrees for 30 minutes. 10 coals under and 16 on top.

Tips:

Try to pack the enchiladas close together. Cut one or two in half to fill in the edges. This helps keep the sauce spread over all the enchiladas. It’s very easy to double the recipe and make a second layer of enchiladas in the D.O. - lay them crossways to the first layer.

Cardboard Box Grill

Ingredients:

1 empty cardboard box with flaps

heavy duty aluminum foil

4 empty soda cans (I like using the smaller ones, like the ones that pineapple juice or V-8 juice come in.)

charcoal

Preparation:

Get the charcoal ready to cook by starting them and waiting until they are white. Cover box TOTALLY in aluminum foil, inside and out, flaps and all, better too much than too less. Fill the cans half way with water. Lay box flat on its side so the opening is facing you. Put soda cans in the box on the four corners so it can hold up what you are cooking. Place the dish with your food on the soda cans. Place one charcoal in the box under the dish for every 40 degrees you would want your oven to be.

Garbage Can Supper

Metal garbage can
Cement blocks and grate to sit across blocks
Build hot wood fire under grate

Fill can with:

1. Remove outside husk from sweet corn, leaving on the last few around corn.

2. Lay husks on bottom of garbage can.

3. Pour in cold water just to the top of corn husks. Do not cover the corn husks with water.

4. Add whole scrubbed white potatoes, whole scrubbed carrots, quartered cabbage, sweet corn, Polish sausage (regular, smoked, or plain sausage or large frankfurters will work also) or a mixture of each.

5. Set can or grate; cover with lid and cook for 45 minutes to an hour, depending on how full can is, you can lift lid a little near the end to check on doneness but don’t leave lid off very long.

Hint: When placing food in can, mix it up so when you serve it you aren’t digging around for something.

You can serve the following food for 20 adults and 12 children: 5 heads cabbage, 28 white potatoes, 3 - 3 1/2 bags of carrots, 10 links Polish sausage, 12 extra fat hot dogs, 2 1/2 lbs. smoked sausage, 4-5 dozen ears of corn.

Milk Carton Hot Dogs

Ingredients:

1 hot dog & roll

water

two paper towels

heavy duty aluminum foil

1 qt size cardboard milk or juice carton

Preparation:

Wet paper towels and wring them out, put hot dog in roll and wrap the whole thing in the paper towels, covering even the ends. Wrap that in aluminum foil, be carefull not to wrap too tightly, you want air in there. Place this in the Milk carton… put it in a fire ring and light milk carton with a match. It’s done when the milk carton is gone. Enjoy!

Bacon and Eggs in a Paperbag

Ingredients:

Two strips bacon (thick)

one paper lunch bag

one egg

one stick

Preparation:

Cut bacon strips in two, place at the bottom of the paper bag, covering the bottom. It is important that you have thick strips of bacon as thin ones will stick and adhere to the paper bag when cooked. Crack egg and put in paper bag on top of the bacon. Fold lunch bag down three times and poke a hole through it with the stick, so that the bag is hanging on the end of the stick. Hold over charcoal and watch the grease from the bacon protect the bag and cook the meal.

Ice Cream in a Ziploc

Ingredients:

One small seal top plastic bag

One gallon size seal top plastic bag

1 tablespoon sugar

1/4 teaspoon vanilla

1/2 cup of milk

Crushed ice

8 tablespoons ice-cream salt(rock salt)

One tablespoon peanut butter or chocolate syrup

Preparation:

In a small seal top plastic bag, pour 1/2 cup of milk, 1 tablespoon sugar, 1/4 teaspoon vanilla. Close the bag and place in a gallon-size seal top bag. Add some crushed ice and 8 tablespoons of ice cream salt(rock salt). Close the top and shake being careful not to bust the bags. You could also add one tablespoon of peanut butter or chocolate syrup… yummy!