tareena's CAMP RECIPES




Follows are a few suggested easy, simple, and tasty suggested camping recipes; from tareena.


tareena is a trained professional chef who was a part of DA's life for 3.5 years, as well as a BIG part of the Staff of TEASE 2007. DA and tareena are still friends, and she will be adding to this, her page to help TEASE Campers enjoy their time at camp.


Just click on the section to jump down to the one you want, or just scroll down to read them all.




Sweet Treats

Camper's Kitchen: gadgets and tips






Breakfast Couscous

Quick and tasty

1 Cup Instant Couscous 1/4 tsp nutmeg
2 Tbsp Brown Sugar 1/2 cup fresh berries (raspberries, blueberries, blackberries or a mix)
1 tsp ground cinnamon 2 cups water
pinch of ground ginger  

In the kitchen at home: Mix together in a Ziploc bag the couscous, sugar, cinnamon, ginger and nutmeg. (also can use dried fruit and nuts, mix these together ahead of time as well)

At Camp: Boil 2 cups of water. Add in the couscous mixture and cover. Let stand off the heat for 5 minutes or until all the water is absorbed then add fresh berries.

Makes 2 servings

***Dried fruit use raisins, cranberries, cherries, apples, bananas, peaches or apricots




Baggie Omelettes

another way to cut down on those pesky dishes

2 or 3 eggs cheese, grated or the sliced variety torn up
green onions, chopped salt and pepper
bacon bits  
green and red pepper, chopped  

Place all the above ingredients (minus the egg shells ;) ) in a heavy duty ziploc bag, the freezer kind are best. Replace any of the above with your favorite omelette fixings. Mix it all up well and seal it tightly

Boil a large pot of water, slip the bag into the water and allow to cook. (12 minutes for 2 eggs, 15 for 3 eggs). Remove with tongs, open bag and serve.




Egg Wraps

Breakfast in hand


4 eggs 2 spinach wraps (or your favorite flavour)
1 Tbsp Butter, margarine or oil salt and pepper to taste

Summer Medley

1/4 cup cooked, diced ham 1/4 cup tomatoes, diced
1/4 cup red or green onion 1/2 cup cheddar cheese, grated or slices
1/4 cup red, green or yellow peppers  


1/2 cup Brie cheese, diced 1/2 cup avocado, diced


1/2 cup roasted red pepper, chopped 1/2 cup havarti cheese


In a frying pan, heat the butter. Add the egg and your chosen other ingredients, cook like scrambled eggs. Season divide into two servings, place into wraps and roll them up

For ease while camping at home mix everything (except oil or butter and wraps) in a ziploc bag.




Citrus Poached Eggs

This might sound strange, but trust me on this one. Plus no dishes!

All you need are some oranges and some eggs!

Cut an orange in half and scoop out the flesh, of course eat this with breakfast. Crack an egg (or 2 depending on how big your oranges are) into the empty half of orange rind, season with salt and pepper. Wrap in tinfoil, make sure it is sealed well! Place the wrapped orange/eggs in the coals of the fire for about 5 minutes, longer if you like a firmer egg.

Don't like poached eggs? Mix your eggs with a little milk, salt and pepper. Place the orange on top of a grill over the fire and stir occasionally until eggs are cooked. Sprinkle on some cheese or bacon bits if desired.




The Better Built Pancake

***TIP*** a mess free way to make pancakes - Use a Bottle! You will not have a bowl to wash and you can clean your bottle by just putting hot water and soap in and shaking.

Flavour combinations to keep breakfast interesting

Cinnamon, nutmeg and bananas. Add the cinnamon and nutmeg to your dry mix, while frying the first side, place sliced bananas on the still wet batter.

Chocolate chip - Add chocolate chips to the dry pancake mix

Berries - Blueberries work fabulously, try raspberries or strawberries

Grilled Peaches, cut in half, grill, slice and serve with your pancakes

Chocolate Pecan - for 1 cup of dry mix add one package of hot chocolate mix and 2 Tbsp of chopped pecans




Fry Bread

A multi-use camp bread, all you need is a cast iron pan.

1 cup flour 1 Tbsp sugar
1 tsp baking powder 1/2 cup water
1/4 tsp salt vegetable oil

Mix all ingredients together and let sit for 1 hour. Pre-heat your cast iron skillet with about 1/4 inch of oil. Divide the dough into 4 pieces, pat each to about 1/4 inch thickness. Fry on each side 3-5 minutes, or until golden brown. Remove to drain on paper towels.

VARIATIONS:   Top with chili, cheese, lettuce and tomato for a 'taco'. Sprinkle with powdered sugar for a sweet treat. Drizzle with honey and sprinkle with crushed pecans for a breakfast roll.




Fried Corn Meal

Ingredients: pinch of salt
2/3 cup corn meal 2/3 cup cold water
1 tsp sugar 2 cups hot water

Prepare this the night before: combine salt, sugar and cornmeal in a zip-loc bag add 2/3c cold water mix well. Pour this into 2 cups of boiling water, stir constantly until thick. Let this set up over night cut into slices and fry in margarine serve with syrup.




Biscuits on a Stick

Because you are cooking a biscuit, you can't use a small stick or cloths-hanger. You will need to have a stick that is about ¾ of an inch to 1 in diameter. (Dowel rods work real good.  Once you get your sticks, you need to put tin foil around the end of the stick covering a good six inches. If you don't do this your stick will probably start burning, which sort of takes the fun out of cooking the biscuit.

You also need a can of biscuits, you know the kind that pops open and you just put them on a cookie sheet. I think any type of biscuit would work, just regular or large biscuits. Insert the foil covered stick into the biscuit and roast over a campfire until golden brown on the outside and baked completely on the inside.




Maple Toast Eggs

Flatten Bread with a rolling pin (a can works fine) and brush with a mixture of equal parts Maple Syrup and melted butter. Grease a muffin tin and fit the bread in to make a cup.  Now you can just break an egg into the cup and use your camp oven to bake to desired doneness (at least 10minutes)




Quick and Easy Hash Browns for the Grill

Spray a  piece of aluminum foil (must be heavy duty or double up the layers) with non-stick cooking spray. Use frozen hash browns : Toss hash browns in a bowl with seasonings like salt and pepper, garlic powder, cayenne etc. Spread hash browns on foil in a thin layer. Fold over the top and fold edges together to seal. Fold ends up. Cook on grill for about 10 minutes on each side.




Breakfast Pie

Pour a little oil or bacon grease in pan, line a cast iron pan with uncooked hash browns, making a pie shell inside pan, cut several pats of butter, place evenly over hash browns, beat 6 to 8 eggs, cook sausage and bacon, onion, garlic, cut meat into chunks, add salt and pepper to taste and 1 cup of cheddar or jack cheese. Add canned green chilies (optional), mix with egg mixture and pour into hash brown shell. Cover with heavy foil cook over campfire or on camp stove until egg mixture is cooked. Hash browns will be golden. cut in slices add salsa or more cheese.


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Roasted Garlic

Add to mashed potatoes. Mix with butter for the most awesome garlic bread spread. Did I mention eating garlic keeps the 'skeeters away?

Cut a bulb of garlic at the top so that all the cloves are exposed.  Drizzle with oil. Wrap in tin foil and place by the side of the coals for about an hour. Squeeze out all the good stuff when it's done and use as desired.




Stuffed Grilled Mushrooms

My personal favourite recipe

Portobello Mushrooms chopped garlic ; or roasted
Frozen chopped spinach ; thawed olive oil and balsamic vinegar

To prepare your Portobello's : remove the stems and pull the brown skin from the cap. Brush the cap and gills with some olive oil. With gills up, drizzle on some balsamic vinegar, sprinkle on some garlic (I use the bottled pre-chopped when camping) top with some spinach, season with salt and pepper. Place on the grill and cover with a camp oven. OR wrap in tin foil for same effect.

Portobello's are also great just brushed with olive oil and grilled. Put it on a bun or store bought foccatica bread and dress like a burger for a great vegan alternative. Of course as a side to a steak they can't be beat.




Baked Potatoes

Pierce each potato with a fork. Wrap in foil. Roast in coals until done, about 45 minutes. Top anyway you like.

Make extras, remove from the foil and chill for breakfast, just slice or dice then fry them up with some butter, onions, salt and pepper.




Baked Potatoes in a Can

Clean the potato. Butter the outside of the potato really well, and season to taste. Put potato into the cleaned tin can (like from veggies) and cover top of can with foil. Place the tin can next to a fire pit of coals and let it set for 25 minutes, then turn can 90° and cook for another 20 minutes (do not peek at potato). After 45 minutes you will have a perfect baked potato.




Campfire Sweet Potatoes

Ingredients: 1 Tbsp Brown Sugar
1 large can of sweet potatoes, drained 1 tsp lemon juice
1/2 cup apple butter half a stick of butter
1 Tbsp Honey 1/2 tsp cinnamon or nutmeg

Cut a big piece of foil to make a packet. Drain sweet potatoes and mix apple butter, honey, brown sugar , lemon juice. Pour over potatoes, cut up butter and dot potatoes. Sprinkle cinnamon or nutmeg over potatoes. Wrap in foil, grill in oven or on grill for 10 minutes, carefully remove and ENJOY !!!!!



Apricot Bulgur Pilaf

If you've never had bulgur it's cracked wheat, very nice, healthy and EASY to cook! Look for it at your bulk foods stores, health food stores or the health food/ organics section of high-end grocery stores. This makes 2 servings.

1 1/2 cups bulgur 2 Tbsp Lemon juice
1/2 cup onion, chopped 1/2 cup tomatoes, chopped
1/2 cup dried apricots, chopped 1/2 cup feta cheese
2 tsp dried mint 2 1/2 cups boiling water.
2 tsp dried parsley 2 tsp dried dill
2 Tbsp olive oil  

At home: Store bulgur in a plastic baggie.  Mix together onion, apricots, mint, dill, parsley, oil and lemon. Mix well and store in separate plastic bag.

At camp: Boil water and set aside. In another pot over med. heat sauté the onions and apricots in oil until soft.  Stir in the bulgur and sauté another 2 minutes. Add the boiling water, cover and bring to a boil again. Reduce heat and simmer gently for 10 minutes until bulgur is fluffy.  Add the tomatoes and crumble the feta cheese over top.




Curried Veggie Bulgur

Yes I know, where's the meat around here right? It's coming.  This does make a wonderful side dish to chicken. Makes 2 servings.

1/2 cup onions, chopped 1 Tbsp curry powder
1 Tbsp olive oil 1 tsp cumin, ground
1/2 cup tomatoes, chopped 1/4 tsp cayenne
1/2 cup green bell peppers, chopped 1/4 cup raisins
1/2 cup carrots, chopped 1 1/2 cups bulgur
1/2 tsp garlic powder 2 1/2 cups water

At home: Combine the onions and oil, store in plastic baggie.  Combine tomatoes, green peppers, carrots, garlic powder, curry powder, cumin, cayenne and raisins, store in a separate plastic baggie. Store bulgur in plastic bag.

At camp: Boil the water and set aside. In another pot over med. heat, sauté the onions until tender. Add the bulgur and sauté for 2 minutes. Add the boiling water, cover and bring to a boil again. Reduce heat and simmer 10min until the bulgur is fluffy. Add the veggies and cook another 3 to 5 minutes until the carrots are soft.




Salsa Chicken

4 chicken breasts 2/3 cup of salsa (or more if you like)
1/2 cup white wine (remember to bring those tetra packs!)  

Brown the chicken on both sides. Mix wine and salsa together, pour over chicken and simmer for approx. 15minutes, turning once.




Spicy Peanut Ginger Noodles

1 pkg spaghetti or use rice noodles 1/2 cup peanut butter
1 Tbsp sesame oil 1/4 cup soy sauce
1 Tbsp ground ginger 1-2 cloves garlic, chopped
2 Tbsp rice wine vinegar  

At home: Combine all the wet ingredients  + ginger and garlic together and store in ziploc bag.

At Camp: Cook the pasta or rice noodles to 1 min. before desired doneness. Drain, leaving 1/4 cup of the cooking water. Add the bag of wet ingredients. Simmer 2 minutes while stirring. 

Optional changes: Sliced cooked chicken. Red Pepper flakes. More Ginger. Curry Powder.




Tender Pork Ribs

End the problem of tough ribs.

Either at home or at camp, place ribs in a pan, cover with water and bring to a boil. Reduce heat and simmer for 3/4 of an hour. Drain. At this point you can start BBQ'ing, brushing with sauce they'll only take 15 minutes.




Beer Marinated Ribs

Pork Spare Ribs (2 racks at approx 2lbs each) 6-8 sprigs sage
6 CANS of beer (I beg you, don't use Canadian or Blue!!) coarse salt to taste
3 garlic cloves, minced 2-6 jalapeno peppers seeded and sliced
1 medium onion, chopped 1 cup BBQ sauce
2 bay leaves  
6-8 sprigs of thyme  

Either at home or at camp: combine all ingredients except ribs and BBQ sauce in a large pot. Bring to a boil then immerse the ribs in the liquid, they should be completely covered. Bring back to the boil, reduce heat and simmer for 1 hour; until the meat is tender.

Allow the Ribs to cool in the liquid and if possible, store them in the liquid.

At camp: Remove the ribs from the cooking liquid, pat them dry. Brush with BBQ sauce and place on the grill meat side down for 5-6 minutes until heated through and and golden. Turn the ribs, and grill for another 6 minutes




Great and Simple Steak Marinade

Place steak in a ziploc bag with equal amounts Worcestershire sauce and soy sauce. Let these marinate overnight. Grill as desired.

Also use for Tender Pork Ribs above : after boiling, marinate overnight then grill.




When all you know is Mac and Cheese....

Bribe a cook, or check out a few of these.

First : Cooking Mac and Cheese the EASY way while camping: Cook your pasta, drain but reserve some of the cooking liquid, this takes the place of the milk. Add Margarine and cheese then use any of the following to fancy it up!

Touch o' Tuna

1/4 cup green onions, chopped 1/2 cup tomatoes, chopped
2 tsp Seasoning Salt 1 6oz can of tuna in water

Cook as above. With cheese add veggies, tuna and seasoning salt. Mix well and cook until vegetables warm through.

Basic Broccoli

1 cup broccoli, chopped into florets.

When the pasta is almost cooked, add the broccoli to the water and boil until cooked. Finish as above.


1/2 cup green bell peppers, chopped 1/2 pkg taco seasoning
1 14 oz can kidney beans  

Drain the can of beans. Once pasta finished as above, add taco seasoning, beans and green peppers. Cook until all is warmed through.

The Mighty Greek

1/2 cup feta cheese 1/2 cup tomatoes, chopped
1/2 cup green bell peppers, chopped 1/4 cup red onions, chopped
1/4 cup black olives, pitted 1/4 tsp fresh mint
1/4 tsp dried dill 1/4 tsp dried oregano

Cook and drain pasta (reserving water as above) add vegetable mixture and cook until vegetables soften.  Crumble cheese and add margarine. Mix well.




Glazed Carrots on the Fire (or grill)

Baby Carrots cinnamon
brown sugar butter
granulated sugar salt

At home; prepare a ziplock sandwich baggie with about 3/4 cup brown sugar, add a tablespoon of cinnamon, a tablespoon of granulated sugar, and a pinch of salt. At the campsite: Take a large piece of tin foil, place on it baby peeled carrots or sliced up peeled regular carrots, add sugar and spices from the baggie, mix, slice a few pats of butter on top, wrap so the butter won't leak, cook on the grill to desired softness. Remember to flip the packet!

Optional: Use a little apple juice when cooking the carrots and try a little ginger instead of cinnamon 




Campfire Corn on the Cob

You will need to be camping near a source of water for this. Soak the corn for 15 min. or so. (You may need to use something to keep them submerged - like rocks)  throw them right onto the coals. Or at home on the top rack of your grill. Let them sit for 30 min turn if you want but you don't have to.




Lime Marinated Cedar Plank Salmon

1 cedar plank 1 Tbsp Soy sauce
1 salmon filet 1" piece of ginger root, peeled and minced
2 cloves of garlic, minced 1-2 Tbsp Fresh mint, chopped
2 limes Salt and pepper to taste
1 Tbsp olive oil  
1 Tbsp Honey  

1. Soak the cedar plank in cold water for at least 1 hour and up to 2 hours.  (these can be found in most supermarkets with a fish counter)

2. Grate the zest from one lime and place in a mixing bowl. Squeeze the juice of both limes and add to the bowl. Whisk all the remaining ingredients into the bowl until well combined. Adjust seasoning with salt and pepper to taste.

3. When ready to serve, preheat the grill to medium-high. Lightly oil the grate.

4. Rinse and dry the salmon filet. Remove the cedar plank from the water, dry with paper towels and place on the grill for a few minutes, until it starts to crackle.

5. Place the salmon filet, skin side down, on the plank and generously brush with the lime sauce.

6. Cover the grill, and cook the salmon for 20 minutes, or until cooked through but still moist. It should be slightly flaky to the touch.

7. Remove the plank from the grill and lightly brush the salmon with some of the remaining lime sauce. Serve immediately.




Ultimate Pita Pizzas

Pita Bread (the thin kind work better) Cheese any mix you desire
Pizza sauce (tomato paste works well) Any toppings you like!

-Cover pita with sauce.
-Apply desired toppings to half of pita, add copious amounts of cheese.
-Slowly fold in half so the pita does not break and spread margarine over one side. Place that side down onto the grill and cook slowly over coals. Spread margarine over the opposite side and flip when the pita is golden brown.

If your like me you'll end up putting to many toppings on your pizza. If your loosing containment, place a small twig in the end of the pita to help keep it together. Ass the cheese melts you can take the twig out. Margarine or butter doesn't have to be used, although it adds significant favour and texture.

Another option is not to fold the pita in half and cook open faced. If one chooses to do this, place a pot or metal plate over the pita to trap heat and melt the cheese




White Chilli

1 can cooked chicken (or cooked chicken breast) 1 medium onion, diced
1 Can white corn 2 tsps ground cumin
1 can white beans (navy or great northern) 1 cup shredded Monterey Jack Cheese
1 can chicken broth 2 Tbsp cilantro, chopped
1 can diced green chilies  
butter or oil Serves 4

In large saucepan, melt butter (warm oil) over medium heat. Add onion and sauté 2-3 minutes. Put in chicken, corn, beans, chillies, broth, and cumin. Salt and pepper to taste. Cover and heat thoroughly. Serve with cheese, cilantro, and sour cream as toppings. Goes well with tortilla chips or warmed flour tortillas.




Jicama Slaw

Ingredients: 1 tsp sugar
1 large Jicama peeled and julienne 1/4 cup cilantro chopped
Juice of one lime salt and pepper to taste

In a bowl, combine all ingredients and check for seasoning.

Serve as a side dish to Cuban or Caribbean entree’s.
** Optional : Add julienne carrot**




Papaya Mango Salsa

1/2 ripe papaya 1/2 small jalapeno seeded and minced
1 medium firm mango 1 Tbsp cilantro, chopped
1/2 medium red onion, fine chopped Salt and pepper to taste
3 Tbsp Lime juice  

Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4 inch dice. In a bowl, toss with onion and lime juice. Stir in jalapeño and cilantro. Salt and pepper to taste. Chill covered for at least 2 hours.

Serve as a side dish to Cuban or Caribbean entree’s also fabulous with grilled salmon.




Black Bean Salad

Ingredients: 1 1/2 tsp cumin
2 15oz cans black beans salt and pepper to taste
2 limes Olive oil to taste
1 sm packed frozen corn Hot sauce to taste
1 medium red onion, diced  

Mix all ingredients in a large mixing bowl.
(Squeeze the juice from 2 limes over mixture)
Better if ingredients are allowed to ‘marry’ in the fridge overnight.
Gets ‘spicier’ with time.

serves 8




Cuban Mojo Criollo Marinade

Ingredients: 1/2 tsp salt
1 cup lime juice 2 tsp dried thyme
1 cup orange juice 2 Tbsp  fresh cilantro, minced
10 cloves garlic, minced 4 bay leaves
4 tsp ground cumin 1/2 tsp pepper

 Combine all ingredients in a blender and blend until mixed. Or, if you’re at the campsite, crush the bay leaves and then mix the ingredients by hand. Let the mixture set in your cooler for two hours before using.

Use for SishKabob - marinate pork and veggies for 2hrs and grill
Use for Pork Chops or Pork Roast - Marinate for 2 hrs then grill. For Roast ; turn every 10 minutes until done (very nice if removed from grill when internal temp. reads 145C)




Roasted (Grilled) Peppers

Roasted peppers are a great side dish to any entrée. You can use red, yellow, and/or green peppers. The red and yellow are sweeter than the green. You can flavour the peppers differently, depending on the theme of the meal. I do Italian, Caribbean, or Cajun.

Cut the peppers in half length wise and remove the stem and seeds. then cut each half in half again.

Marinate the peppers for at least 30 minutes. Remove from the marinade, saving the remainder, and place on the grill. If you are using a gas grill, set the burner to low and close the lid. If you are using charcoal, turn frequently. Just make sure you don’t burn ‘em. Turn the peppers about every 5 minutes or so and baste with the remaining marinade. When the peppers are tender (but not limp) remove and serve.

Marinade Options : Kraft Italian dressing (Italian), Mojo Criollo (Cuban), olive oil and Jamaican jerk spices (Caribbean), or olive oil and Cajun Spice Mix (Cajun)



Cornish Game Hen

Wrap the hen in your favourite bacon and wrap in foil. Cook over fire and place in hot but indirect heat for about 25-35 minutes or longer-depending on how hot the flames are. The hen will have a nice smoky flavour from the bacon and remain very moist. Goes with anything.



Deluxe Steamed Green Beans

Construct a dish out of heavy duty tin foil. Rinse and snap the ends off of one pound (more or less) of fresh green beans and heap on the tinfoil dish. Add fresh garlic, quartered mushrooms, butter (in chunks) and salt and pepper to taste. Seal up the whole dish tightly, using an extra piece of tin foil wrapped around the whole thing. (From experience, it is best to keep all seals facing up) Place on your campfire grill over indirect heat, I.e. not over an open flame. Once you hear them steaming, allow to cook for 10 to 15 minutes. Open carefully, serve and enjoy! Can also add onion, zucchini, or squash if desired.


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Sweet Treats



Caramel Apple S'mores

Changing up the ultimate campfire treat

Apple slices Marshmallows
Peanut Butter  

Cut apple in half and make two thin slices from the half so that you have two round slices the width of your apple. Poke out the center where the seeds are. Spread a small amount of peanut butter on apple slice.  Toast marshmallow and place between the two apple slices

Other Options:

Roast your marshmallow until the outside layer burns. Don't worry, you won't be eating the skin. Carefully take off the burnt marshmallow skin and roll the gooey marshmallow in the mini M&M's. Put M&M covered marshmallow in between two graham crackers and eat!

Delicious twist on an old time favourite. Place two unwrapped Andes Mints on one half of a graham cracker. Toast a marshmallow. Place the hot marshmallow on the mint and top with the other half of the graham cracker

Mexican S'mores : You will need:
1-Package of flour tortillas
1-Jar of Crunchy Peanut-Butter
1-Bag of Semisweet Chocolate Chips
1- Bag of Mini Marshmallows
Take the tortillas and spread on peanut butter, then sprinkle on chocolate chips and marshmallows. Fold up, wrap in foil. Put these baby's on the grill for just a few minutes and BAM you have a MEXICAN SMORE.




Chocolate Croissants

You need a box oven, BBQ or reflector oven for this.

tube of refrigerator crescent rolls Hershey chocolate bars

roll out crescent rolls as per the package instructions
put 1 or 2 sections of Hershey bar in long end of triangle before rolling it up. Bake in box over or reflector oven for about 15 minutes.

Also can roll in cinnamon/sugar before baking or could be done with a mini peanut butter cup inside.




Campfire Baked Apples

I fell in love with baked apples in the South, they're a fabulous treat or dessert

1 apple per serving Optional - raisins, nuts or cinnamon candies
Brown Sugar Butter

Core the upper part of the apple, but leave the bottom intact. Fill the center with brown sugar and optional additions top with a little dollop of butter. Double wrap in aluminum foil and place on hot coals for 20minutes.




Open fire Peach Skillet Dessert

1 large can sliced peaches 1/3 cup water
1/3 of the juice from the can 4 Tbsp melted butter
1 cup sugar 1/4 cup sugar
1/2 tsp lemon juice Cinnamon
1 cup dry biscuit mix (like bisquick)  

Start wood fire.
Drain peaches, measure juice, add back to drained peaches. Add 1 cup sugar and lemon juice. Pour into large skillet. Mix biscuit mix with water until stiff. Drop by spoonful onto peaches. Brush with melted butter. Sprinkle with 1/4 cup sugar and cinnamon. Cover and simmer for 20 minutes.




Choco Raspberry Burritos

Ingredients:   Serves 3-4
4 8-9' tortillas 2 tsp sugar
1 cup semi-sweet chocolate chips 1/2 tsp ground cinnamon
1 cup fresh raspberries  
2 Tbsp melted butter  

At Home : Mix together the sugar and cinnamon; store in a zip baggie.

At Camp: wrap tortillas in foil and heat 5 minutes, or until warm and pliable over indirect heat.  Sprinkle 1/4 cup each of the chocolate chips and raspberries in the center of each tortilla; fold in the sides and roll up (like a typical burrito). Brush rolls with half of the melted butter. Grill burritos over indirect (med-low) heat, turning once, for about 3 minutes, until they start to show grill marks and the chocolate chips are melted.

Remove from heat and brush with remaining butter. Sprinkle with stored sugar and cinnamon mixture. Serve warm.



Grilled Pineapple Spears

Barbecuing pineapple makes it even sweeter than fresh. Sticking the fruit on wooden skewers makes them easy to turn on the grill and handy for eating without utensils. Cut out the caramel sauce and coconut flakes and these are still GREAT.

1 peeled and cored pineapple 2 Tbsp coconut flakes
1/3 cup caramel sauce  

1. Slice the pineapple into 10 spears by cutting down the length of the fruit.

2. Slide each spear onto a wooden skewer, pushing the stick halfway into the piece of fruit.

3. Grill on a low-flame. Place fruit at the front edge of the barbecue so the skewers are off the grill.

4. Grill about 2 minutes per side.

5. Transfer pineapple to serving plates.

6. Drizzle with caramel sauce and sprinkle with flaked coconut, if using.




Plantanos Maduros (Soft, Sweet, Fried Plantains)

Plantains Butter
Capt. Morgan's Spiced Rum (optional)  

In a medium skillet, sauté the plantanos in the butter, over medium heat, turning occasionally, until they are heated through and light brown. Add the rum and let it heat for a few seconds, then light it with a camp lighter and let it flambé, stirring occasionally, until the alcohol is burned out.

**Optional** serve with a young goats cheese




Camping Ice Cream

No freezer required!

1 Tbsp Sugar  
1/2 cup milk or half and half 1 pint size Ziploc bag
1/4 tsp vanilla 1 gallon size Ziploc bag
6 Tbsp Rock Salt ice cubes

1. Fill the gallon size plastic bag half full of ice, and add the rock salt. Seal the bag.

2. Put milk, vanilla, and sugar into the small bag, and seal it.

3. Place the small bag inside the large one and seal it again carefully.

4. Shake until mixture is ice cream, about 5-8 minutes.

5. Wipe off top of small bag (dipping in water works well), then open carefully and enjoy!!

Optional: You may add fresh fruit or flavourings if you like!!


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Camper's Kitchen: gadgets and tips



The Art of Roasting Hotdog's and Hamburgers over the Camp Fire

For a hot dog or burger, the first step is to find a prime "roasting stick". The stick is the most important aspect of outdoor cooking, because a short stick causes the cook to be too close to the fire. A dry, brown stick will catch fire and cause a dinner disaster. The prime roasting stick is 3 to 4 feet long, green, and forked.

You can prepare the cooking utensils by stripping the bark from the last 6 inches of twig. A careful shove should get a dog firmly onto the roaster, and the fork in the twig will offer hungry campers a "double roaster".

For those who prefer burgers, the forked stick is a necessity. Campfire burger flippers start with about 2 feet of aluminum foil. Fold the foil lengthwise, then place the burger patty at one end of the strip. Set the forked stick over the foil so that there is a fork of twig on either side of the burger. Then wrap the foil around the burger and the twig and pinch around the ends to keep your dinner in the foil. Simply hold the stick near the flame, turning the handle to flip the burger.

With a campfire and a good green roasting stick, adventurers can enjoy hot food on the trail.




The Cardboard Box Oven
A cardboard box will make an oven -- and it works just as well as your oven
at home! There are different ways to make a cardboard box oven. This is a way to expand your camp meals beyond the ordinary camp fare and it's all recyclable afterward.

1. The open top Box Oven

Cut off the flaps so that the box has four straight sides and bottom. The bottom of the box will be the
top of the oven. Cover the box inside COMPLETELY with foil, placing the shiny side out.
To use the oven, place the pan with food to be baked on a footed grill over the lit charcoal briquette. The
grill should be raised about ten inches above the charcoal. Set the cardboard oven over the food and charcoal.
Prop up one end of the oven with a pebble to provide the air charcoal needs to burn - or cut air vents along the
lower edge of the oven.

2. The copy paper Box Oven

The cardboard boxes that hold reams of paper, 10 reams of 8 1/2 by 11 inch paper, or 10 reams of 8 1/2 by14 inch paper, will make very nice box ovens. Line the inside of the box and lid with aluminum foil. Use a sponge
to dab some Elmer's glue around the inside and cover to hold the foil in place. Make a couple holes in the cover
to let the combustion gases out, and make a few holes around the sides near the bottom, to let oxygen in.
Make a tray to hold the charcoal using one or two metal pie plates. You can either make feet for a single pie
plate using nuts and bolts, or bolt two pie plates together bottom to bottom. Cut a couple coat hangers to make
a rack to hold up the cooking pan. Poke the straight pieces of coat hanger through once side, and into the
other. Two pieces will usually do fine. Put several lit briquettes on the pie pan, put your cooking pan on the rack, and place the cover on top. The first time you use this box oven, check it a few times to make sure that enough oxygen is getting in, and
enough gases are escaping, to keep the charcoal burning.

3. Box oven without the box!

Procedure: 1. Pound four one inch + diameter by about 1.5 ft length sticks into the ground in the shape of a square
about 1.5 ft per side and wrap them with heavy duty foil. 2. Arrange aluminum foil around stakes and drape over top and crimp to hold in place. Also line floor with foil. 3. Drive three or four stakes into the ground through the foil floor to hold up the baking dish.
It looked kind of ugly but worked pretty well for baking biscuits. If you make it this way, you don't have to
take up room with a bulky box.

For all box ovens:
Control the baking temperature of the oven by the number of charcoal briquettes used. Each briquette
supplies 40 degrees of heat (a 360 degree temperature will take 9 briquettes).
Experiment! Build an oven to fit your pans - or your menu: Bake bread, brownies, roast chicken, pizza or a
coffee cake. Construct a removable oven top or oven door. Punch holes on opposite sides of the oven and run
coat hanger wire through to make a grill to hold baking pans. Try the oven over the coals of a campfire. 


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