Menu Makeover

4 fresh tomatoes, coarsely chopped

1 cup sour cream

2 cups picante sauce

1 bag corn chips


Brown turkey in pan; add onion while browning and cook until turkey reaches 165 degrees. Add seasoning and tomato sauce, stirring to combine. Hold at 135 degrees or hotter, until service. While cooking the turkey mixture, boil macaroni noodles. Place all of the topping ingredients in a divided tray or wheel, or use separate smaller bowls if necessary; leave the corn chips in a bag on the table. To serve, place the macaroni and turkey mixture as its own separate serving. Everyone assembles their own meal with topping ingredients to his/her liking.

Shawn Fox of submitted his recipe for campfire Cream Puffs, an easy-to-make favorite among his camper community.

Cream Puffs

Biscuit dough

Large marshmallows

A stick

A campfire

Open the biscuit roll and take out one biscuit. Open it, and stuff the large marshmallow inside. Close the biscuit so the marshmallow is completely inside and cannot be seen. Put it on a stick and roast on the campfire until golden.

George Hughes, an independent management consultant for the hospitality industry, provided this Dutch-oven recipe for Cherry Cobbler, and its derivative, Black Forest Cobbler, which both make about 10 servings.

Cherry Cobbler

1 white cake mix

1 can of cherry pie filling

¼ cup of cubed butter


Line Dutch oven with foil and place oven container in an iron pan large enough to contain about 12 charcoal briquettes (preheated). Place oven in the larger iron pan containing the hot briquettes.  Cover the Dutch oven with its lid and place about 22 preheated charcoal briquettes on top of the lid. This step should be for adults or experienced campers only.

Let bake for 35 to 40 minutes at a temperature of 350 degrees or until the sides of the cobbler begin to bubble and the crust begins to turn brown.

Black Forest Cobbler

Substitute chocolate cake mix for the white cake mix and add one chocolate candy bar cut into pieces. Then add walnut crumbles as a topping. All other ingredients and procedures remain the same.

If you’re looking to totally transform the camp cookout menu, Keith Hadigate of Camp Cherith in Ontario is your guy. Keith submitted ideas for bountiful breakfasts, stellar suppers, delicious desserts, and creative campfire snacks, many of which require a Dutch oven.

Keith went above and beyond, and more of his recipes are available at



1 frying pan, griddle, or Hobo stove.

1 piece of bread and 1 egg for each person

Salt and pepper


Take the center from a slice of bread and butter both sides. Place the bread on the stove, crack an egg in the center of the bread, and add the egg over the bread. Add salt and pepper. Cook both sides.

Quick Sticky Buns

2 tbs. melted butter

¼ cup pancake syrup

1 can refrigerator biscuits

¼ cup brown sugar

½ tsp. cinnamon

Chopped nuts

Melt butter or margarine in the bottom of an 8-inch Dutch oven. Add brown sugar, cinnamon, and syrup, and mix together. Add chopped nuts. Top with 10 refrigerator biscuits. Bake 15 to 20 minutes (or until golden brown) with 2/3 of the heat on the lid. Invert onto a cookie sheet or other flat surface and let cool a few minutes. This recipe serves up to six people.

Grand Junction Omelet

20 large eggs

1 medium onion chopped

½ to 1 pound bacon, cut up in 1-inch pieces

1 bell pepper (red, yellow, or green) chopped

1 lb. lean ham, cut into small cubes

2 cans (4 oz.) mushrooms

1 lb. grated cheese

Heat Dutch oven to approximately 400 degrees. Brown bacon until crisp but, not burnt. Add ham, cover, and bake about three minutes. Meanwhile, beat eggs. Add peppers and onion, cook until tender. Drain remaining grease, and add eggs. Cover and cook three minutes. Then stir cooked part of eggs into middle of mixture. Cover and repeat two to three times. When egg has almost completely set, add mushrooms. Remove from bottom-heat, and bake with top heat roughly 15 minutes until done. After 5 minutes, sprinkle cheese on top. Serve with hot sodapop biscuits and salsa.

Mountain Man Breakfast

1 ½ lbs. pork sausage

1 large onion, diced

1 cup milk or water

2 tsp. salt, pepper to taste

3 to 4 lbs. potatoes

18 to 24 eggs, beaten

1 lb. cheese, grated

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