Camping Cookbook
History of the Book:
Made in 2011, by Judy Horvath, for all her fellow campers. A collection of her favorite recipes from her 39 years of camping. Let’s keep adding more in the next 39 years! Happy Camping everyone, Enjoy!
Breakfast
Hungry Man Skillet:
1 pkg. ground maple sausage
1 bag diced hash brown potatoes or potatoes o’brien
1 dozen eggs (beaten)
2 cups shredded cheddar
Brown sausage. Do not drain. Add potatoes & cover. Cook till brown, stir occasionally. Add beaten eggs and ½ of cheese. Stir until fully cooked. Top with remaining cheese, cover until melted.
Serves 8
Tips:
If you do not have a freezer then be sure this is your first breakfast or else fry the potatoes at home before the trip. If serving more people use 18 dozen eggs, keep all other ingredients the same.
History of the dish:
This is a firehouse favorite. One day David made it at home and Judy thought it would be a great camping meal, and it is.
Lunch
Steak Salad
Leftover steak from dinner (cut into bite sized pieces)
1 bag of salad mix
1 tomato cut into chunks
1 bag steak fries
1 bag of shredded cheese of your choice (we use motz or cheddar)
Croutons
Italian Salad dressing or salad dressing of your choice
Cook fries. Reheat steak. Divide ingredients between 4 large bowls.
Serves 4
Tips:
This is a great lunch for the day after a steak dinner or you could just cook up a fresh steak for this meal. We cook the steak fries in hot oil in cast iron over a camp stove. Again if you do not have a freezer this should be one of your first meals or else the fries will get mushy.
History of the dish:
This was a dish that Judy’s neighbor, Angee, made. Judy thought it sounded gross, but luckily she tried it because it is awesome.
Dinner
Soup Burgers
1 can bean with bacon soup
1 # ground beef or turkey
1 cup ketchup
1 tsp. chili powder
Brown ground meat and drain. Add remaining ingredients & heat thoroughly. Serve on hamburger buns.
Serves 8
Serve with Fritoes Scoops & Veggie dip (see Sides)and carrot sticks.
Tips:
This is a great dinner for your first night at camp because it’s really easy and quick. You can brown the meat at home and refreeze for easier storage in cooler, which makes the meal even quicker. It’s also a great meal to make at home the night before and reheat at the camp if you are really pressed for time on your first night.
History of the Dish:
This is a great recipe handed down from Judy’s Grandma Ramsey. It’s another one of those dishes that sounds gross, but it’s so good.
Hawaiian Chicken
Lawry’s Hawaiian Marinade
Chicken breasts or tenderloin
Marinate chicken for at least a ½ hour.( I usually put the marinade in with the chicken at home and refreeze for the cooler). Grill till chicken is done.
Serve with grilled pineapple (see “Sides” below) and either baked potato or rice.
Pork Packets
Boneless thick cut pork chop
Potato (peeled and cubed)
Baby carrots (about a handful)
Sliced onion
Beef base
Butter
For each person spray a sheet of tin foil with cooking spray. Place 1 pork chop on the center of the foil. Top with potato, carrots, & a few slices of onion. Add a few pats of butter and sprinkle with beef base. Double wrap in foil and cook over hot coals or grill for about 30 minutes.
Chili & Corn Bread
1 lg Can of tomato soup
1 can light kidney beans (drained)
1 can dark kidney beans (drained)
1# ground meat or turkey
1 diced onion
1 jar whole mushrooms (optional)
Garlic powder
Chili powder
Salt
Pepper
2 boxes cornbread
Brown ground meat with onion. Drain. Place in a dutch oven. Add tomato soup plus 1 can of water. 2 cans of kidney beans and the mushrooms. Sprinkle with garlic powder, salt, and pepper and add enough chili powder to your liking. (more or less depending on how spicy). Cook in dutch oven covered in hot coals for 2 hours. Mix cornbread as directed. Pour cornbread over chili and recover. Cook for another 30 minutes. Remove lid last 10 minutes.
Serves 8
Tips:
I usually brown the ground meat and onions at home and refreeze for the cooler, then I toss in the dutch oven with all the other ingredients. You could also substitute with your own chili recipe.
History of the Dish:
The chili is actually Judy’s Grandma Ramsey’s chili, with a few additions. The cornbread got added after Judy found a recipe on a camping web site.
Pizza Mt. Pies
Bread
Butter
Pizza sauce
Pepperoni
Shredded motz cheese
Mushrooms
Onions
Any other pizza toppings of your choice
For each, Slightly heat the mt. pie irons in fire. Place a dab of butter in each side of iron. Place a slice of bread on each side of iron. Cover 1 slice with pizza sauce and top with your pizza toppings. Gently close pie iron and cook over fire about 10 minutes turning occasionally.
Tips:
Can buy pizza sauce or make your own (see “Sides”)
Kielbasa Packets
Kielbasa (sliced)
1 Peeled & Cubed Potato
Sliced onion
Butter
Lawry’s seasoned salt
For Each person, Spray a piece of tin foil with cooking spray. Place a serving of kielbasa, potatoes, carrots, and some sliced onion. Sprinkle with season salt and add a few dabs of butter. Wrap and grill or cook over hot coals for 20 minutes.
History of the Dish:
Just an idea that was thrown together by Judy & Becky at a backyard campout.
Sides
Veggie Dip
16 oz. sour cream
1 pkg Knorr vegetable soup & dip mix
Mix & refrigerate overnight. (I usually make at home ahead of time)
Serve with Fritoes scoops or fresh veggie sticks (carrots, peppers, celery)
Great with soup burgers!
History of the Dish:
A recipe from Judy’s mom.
Grilled Potatoes
8-10 potatoes (rinsed well)
Butter
Onion (sliced)
Lawry’s seasoned salt
Potatoes can be ethier peeled or you can leave the skin on if preferred. Then either slice or cube potatoes. Place potatoes on a sheet of aluminum foil with the onions. Sprinkle with season salt and add a few dabs of butter. Wrap. Grill or place over hot coals for about ½ hour.
Serves 4-5
Serve with Chicken, beef, or pork.
History of the Dish:
Judy’s Aunt Janet use to make these when she was little and they would camp at Pymatunning.
Beefy Grilled Potatoes
8-10 potatoes (peeled and sliced thin)
Butter
Beef base
Make a large tray out of tin foil. Layer potatoes, sprinkle with beef base, a few pats of butter, repeat. Wrap in foil. Grill or cook over hot coals for about ½ hour.
Serves 4-5
Serve with steak or burgers
History of the Dish:
Judy’s mom use to make these all the time in the summer.
Grilled Potatoes & Carrots
8-10 potatoes (peeled & cubed)
1 small bag of baby carrots
Beef base
Butter
In a Reynolds grill bag place potatoes and carrots and sprinkle heavily with beef base. Close loosely and shake to cover. Add a few dabs of butter and reseal tightly. Grill or cook over hot coals for ½ hour.
Serves 4-5
Serve with steak or pork.
History of the Dish:
This came about from Judy trying to simplify her Mom’s Beefy grilled potatoes, plus yummy carrots.
Grilled Mushrooms and Onions
Fresh whole mushrooms (rinsed)
1 medium onion
Beef base
Butter
In a sheet of foil place mushrooms & onions. Top with a sprinkle of beef base and a few pats of butter. Wrap and cook over hot coals or grill 10- 15 minutes.
Tips:
Can use fresh sliced mushrooms or even canned if preferred.
Serve with steak or burgers.
Grilled Pineapple
1 large can pineapple chunks or tidbits
Brown sugar
Maraschino cherries
Drain most of juice from pineapple and place on a sheet of tin foil with a few cherries. Sprinkle with brown sugar. Wrap and grill or cook over hot coals about 15 minutes.
Serve with Hawaiian chicken or BBQ chicken or pork.
History of the Dish:
Judy threw together one day for a cookout, and the kids loved them.
Pizza Sauce
One 8oz can tomato sauce
½ tsp. oregano
1/3 c. parm. Cheese
Mix all ingredients.
Tip:
I usually make at home before trip.
Serve in Mt. Pies
History of the Dish:
Another one of Judy’s Mom’s recipes.
Snacks
Banana Boats
Banana
Chocolate chips
Mini marshmallows
For each, slice the unpeeled banana lengthwise (not completely through) and place inside the chocolate chips and marshmallows. Wrap in foil and place in hot coals for about 10 minutes.
History of the Dish:
Becky learned how to make these in Girl Scouts and she taught us all how to make them.
Ashley’s Camp Drink
Cream soda
3 cherries
A splash of cherry juice
Mix in a glass. Enjoy!
History of the Dish:
While camping David was making a mixed drink and Ashley tried to make her own, this is what she came up with.
Oreo Fluff
2 Lg. tubs of cool whip
1 pkg. Oreo (crushed)
Mix together in a large bowl. Do not make in advance as the Oreo’s get mushy.
Serves a large group of happy campers.
History of the Dish:
First served at a Ramsey Family cookout, then Judy made for Billy Bejger’s graduation. Every loved it. Dana asked Judy to make it for camping, another big hit.
