Camping Recipes

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.

Grub Pile Poem Postcard

Grub Pile Poem Postcard from Legends’ General Store

Dead Dog Pie


  • 2 pounds ground meat
  • 5 medium potatoes
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • 1 dash cayenne pepper
  • salt and pepper, to taste
  • 1 pound of your favorite cheese

Cook the meat, until brown. Drain the grease, add the potatoes, onion, and pepper to the pan, and cook until tender. Season the mixture with the spices and after 2 minutes add the cheese, stirring constantly. Serve with some type of hard leftover bread.  Cheese is the ingredient that makes this recipe work. Do not skimp on the cheese!

Egg Sausage Bake


  • 2 cans sliced potatoes
  • 1 package Brown-n-Serve sausage links
  • 1 4-ounce can mushrooms
  • 8 eggs
  • pepper
  • seasoned salt
  • onion powder
  • 1 cup shredded cheese, cheddar or Colby

Build fire for using a tripod Dutch Oven. Spray bottom and sides of Dutch oven with non-stick cooking spray. Place sausage links in bottom of pot. Drain potatoes and layer them over the sausage. Sprinkle with pepper and seasoned salt. Whip eggs with 1/4 cup water and 1 tablespoon of onion powder. Add drained mushrooms to the egg mixture. Pour over potatoes and cover with cheese. Secure lid tightly, or use foil.

Place on tripod at a medium height for 35 minutes. Egg bake is done when a knife inserted comes out clean.

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!


Also See:

All About Dutch Ovens

Dutch Oven Recipes

Flavors of the Mother Road

Frontier Recipes

Good Ole’ Fashioned Recipes

The Chuckwagon – Western Recipes

A Hill Of Beans – Baked Beans That Is



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