Camping - Dinners

[Susann]

Mexi-Burgers

3/4 lb Ground Beef (raw)
6 oz Refried Beans (can or fresh)
1/2 tsp Cayenne Pepper (ground)
1 tsp Black Pepper (ground)
4 slice American Cheese
1 c Iceburg Lettuce (shreaded)
8 tbsp Chunky Salsa (hot or mild)
Mix together the ground beef, refried beans, cayenne pepper, and the black pepper into a bowl. Seperate and press the beef mixture into 4 equal patties. Cook over hot coals in a heavy frying pan until fully cooked. Place 1 slice of cheese on each pattie and allow it to melt. Remove patties to a serving tray. Spoon 2 tbsp of chunky salsa on each patty and garnish the serving tray with the shredded iceburg lettuce (each mexi-burger should be served with an equal portion of the iceburg lettuce garnish). This is real good when served with a side dish of spanish rice.

Contributed by Edward Sutton


I am only as strong as the tea I drink, the hairspray I use and the friends I have.
Susann

[Susann]

Campfire Hobos



1 lb. hamburger

Carrots

Cubed potatoes

Onion

Seasonings

Butter

Spray aluminum foil with nonstick spray then layer the ingredients above in any order. Cut the onion in quarters so they can be removed before eating if you do not like cooked onions. Wrap up the aluminum foil, throw on the camp fire and cook until the potatoes are tender.

[Susann]

Meaty Quesadillas

Ingredients:
Large tortillas
Shredded pepper jack cheese
Chopped meat—your choice of sausage, turkey, chicken, beef, shrimp
Olive oil

Preparation:
Brush both sides of the tortillas with olive oil, and place them directly onto the grill. Cook for approximately three minutes per side before removing from the grill. Add cheese and meat. Roll the tortillas up like a burrito and place them back on the grill until the cheese inside the tortillas has melted. Serve these meaty quesadillas with a small salad and a side of black beans or pintos.

[Susann]

Chili

For dinner, consider making a chili. You don’t need a recipe for this. Do some pre-prep at home by cutting vegetables, draining beans, and cooking the meat you’ll be using. In a deep pot add whatever ingredients you normally put into your chili, including your prepped vegetables and cooked meat. Assemble, put over the fire until hot and enjoy.

[Susann]

Beef Burgundy

2 lb beef round roast
2 cans beef gravy (or pkgs of instant)
1 clove of Garlic
1/4 tsp oregano
3 med onions, sliced
1/2 c burgundy wine
4 tbs butter
1/2 pt sour cream

Cut beef into 1 inch cubes. Sprinkle with tenderizer. Sauté garlic and onions in butter slowly until onions are clear or slightly browned. Remove onions and brown meat slowly in the drippings. Add beef gravy, salt, pepper and onions to pan. Simmer 15 min. Serve over rice.


"A journey of 1,000 miles begins with a single step."

[Susann]

Flank Steak Teriyaki

4-6 flank steaks
4-6 pineapple slices
1 tbs salad oil
1/2 c soy sauce
1/4 c sugar
2 tbs sherry (optional)
1 tsp ginger
1 clove garlic, crushed
1/2 tsp MSG

To form marinade, combine all except steaks and pineapple. Mix well and pour over steaks. Let marinate 1 to 1-1/2 hours. Fry steaks in very hot hot oven or skillet brushing once with marinade. Add pineaple during last few minutes, brush with marinade and cover. Cook 3-5 min. Serve over rice.

"A journey of 1,000 miles begins with a single step."
Susann