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Camping Recipes - Page 2

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American Indian Cooking - Herbs & LoreBanana Boats




Chocolate Chips

Split a banana lengthwise leaving the peel on. Fill with three marshmallows and chocolate chips. Wrap in aluminum foil set on hot coals for two minutes.



Bread on a Stick


Frozen bread dough

Butter or margarine

Garlic (optional)

Thaw some frozen bread dough (you can also make your own dough). Cut off some strips and roll into elongated segments 10-12 inches long. Cut a green stick, fairly stout; wrap the bread in a corkscrew fashion around one end, pinching the dough against the stick tightly so it'll stay in place. Cook over coals in your firepit. Cook slowly and evenly so the bread doesn't burn and gets cooked thoroughly. You may brush with butter and garlic if desired.



Pocket Wonders


  • Potatoes

  • Carrots

  • Tomatoes

  • Mushrooms

  • Peppers

  • Onions

  • garlic

  • Salt

  • Pepper

  • Olive Oil

  • 1 Lemon

  • Cayenne

  • 1/4 cup beer or water

Tear off a 12" sheet of foil and fold it back over your fist, making a "pocket". Roll the sides in a few turns so the pocket is only open at the top, and roll a turn or two up from the bottom for extra strength. The pocket needs to be leak-proof, and formed well enough to withstand cooking directly in the coals. If your foil is thin, you may need two layers.

Start by lining the bottom of the pocket with thin slices of lemon. This helps keep the food contents from burning, and also imparts flavor to the meal. To prepare your meal, start by chopping potatoes and carrots (cut small enough to cook all the way without overcooking everything else), tomatoes, mushrooms, peppers, onions, green beans, etc. and stuff the pockets. For seasoning, use garlic, salt and pepper, olive oil, and a dash of cayenne. Add 1/4 cup of beer or water, fold the top edges of the pocket closed and set directly into the hot coals....it takes anywhere from 20 to 40 minutes, depending on how everything's cut. All the veggies slow roast in their own juices!



Campfire Potatoes

  • large baking potatoes

  • whole onions, red or yellow

  • parsley

  • bacon bits

Slice the potato almost all the way through, but leave enough to hold it together. Slice the onion, and put one slice in between each potato slice. Sprinkle with bacon bits and a little dill. Wrap well with heavy aluminum foil and bury in the coals of the fire. Leave untouched for about 45 minutes, and test for doneness by piercing with a fork - the fork should lift out without lifting the potato. Cooking time depends on size of potatoes and strength of fire. Serve with pat of butter and a few sprigs of parsley.





Cook-Out Ice Cream

You'll need a large coffee can, a small coffee can, your favorite homemade ice cream recipe, ice and salt. Put all the ice cream ingredients in the small can, put the lid on and place in the big can. Place ice and salt in between large and small can. Put lid on the large can. Sit in a circle or at either end of a picnic table and roll can back and forth. On particularly warm days, you'll need to add ice frequently. Check occasionally, adding ice as needed until you see ice cream.


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