Menu Makeover

Brown sausage in a 12-inch Dutch oven with 16 to 20 coals underneath. Remove the browned sausage and most of the fat, and place potatoes and onions in the oven. Remove some of the heat from the bottom and add to the top. Cook until nearly done, usually about 20 minutes. Beat eggs and add milk or water. Pour the egg mixture over the top. Bake 10 to 15 minutes more, with most of the heat on the top. Five minutes before it is done, place sausage and grated cheese on top. Serves eight to 12.


Summit Stew

1 lb. bacon, cut into 1-inch pieces

3 ½ lbs. ground beef

2 onions, large, chopped

5 lbs. potatoes, sliced

2 lbs. carrots, sliced

2 garlic cloves, minced

2 cups Minute rice

2 cans cream of chicken soup, 10.75 oz. (or 1-26 oz.)

2 cans cream of mushroom soup, 10.75 oz. (or 1-26 oz.)

1 can cream of broccoli soup, 10.75 oz.

4 cups water (as needed)

Salt and pepper to taste

In a 14-inch deep Dutch oven: Fry bacon. Add ground beef, onions, and garlic. Cook until meat is browned. Add potatoes, carrots, rice, soup, and water. Stir. Salt and pepper to taste. Use 12 coals on bottom, 16 coals on top, and cook until vegetables are tender, about 45 to 60 minutes. Serves 16 hungry climbers or 32 regular folks.

One-Inch Mini Pizza

1 package of six English muffins

One 14 oz. jar of pizza quick sauce

1 3.5 oz. package of sliced pepperoni

1 8 oz. package of shredded cheddar or mozzarella

Aluminum foil

Optional toppings, if desired:

1 pound of hamburger, browned and drained

1 chopped green pepper

1 chopped onion

Black olives, chopped

Or any other pizza topping you desire

Split one English muffin and place on aluminum foil. Put sauce, pepperoni, and choice of toppings on muffins. Sprinkle cheese on top of muffins. Do not wrap pizzas with the aluminum foil. Instead, place foil directly on a bed of hot coals for 10 to 15 minutes, until pizzas are hot and cheese is melted. Makes 12 mini pizzas.

Pocket Stews

1/4 to 1/3 pound hamburger


Carrots and potatoes

Two pieces of tin foil per person, each approximately 12 inches x 18 inches 

Place two sheets of tin foil on a table, shiny side up so heat reflects in. Butter the center. Thinly slice vegetables.  Arrange meat and vegetables on foil. Sprinkle with salt and pepper. Wrap carefully, do not tear the foil. Wrap one foil at a time.  After wrapping the first foil, turn the pack over and wrap the second foil. Mark your pack with felt pen. Place in a bed of coals and cover with coals.  Bake 10 minutes on each side. Serves one.

Camper’s Stew

Brown one pound ground beef in a pan and pour off grease. Add two cans of vegetable soup and one to two cans of water, depending on how much gravy you want. Cook until the liquid boils. Serve with bread and butter.


Dice an onion and brown with the ground beef. Add a package of beef-gravy mix to make thicker gravy. If made in a Dutch oven, take a can of refrigerator biscuits and place over the top of the stew while it simmers; cover and add hot coals to the lid; continue to cook until the biscuits are golden brown.


1 ½ lbs. ground beef

1 can (16 oz) French-style green beans

1 can tomato soup

1 small onion, chopped

1 can mushrooms

In Dutch oven or large pot, brown ground beef and onion until onion is clear. Drain and add other ingredients. Heat through and salt to taste. Serve plain or on top of noodles or spaghetti.


2 lbs. hamburger meat

2 ½ cups chopped celery

2 chopped onions

2 garlic cloves, minced (or garlic powder)

1 tbsp. water

8 oz. fine noodles

2 cans tomato soup

1 can mushroom soup

2 tsp. salt

½ tsp. pepper

½ pound grated cheese

Brown meat and add celery, onions, garlic, and water. Cook until vegetables are tender. Cook noodles and drain. Add meat mixture, soup, mushrooms, salt, and pepper. Pour into casserole dish and top with cheese. Bake at 350 for 1 hour.

Texas Beef Skillet

1 lb. hamburger meat

3 tbs. green pepper

¾ cup chopped onion

1 ½ tsp. chili powder

1 (16oz.) can tomatoes

½ tsp. salt

1 (15 oz.) can kidney beans

½ tsp. garlic powder

½ cup quick cooking rice

¾ cup cheese

½ cup water corn chips, crushed

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