Take A Hike!

Catherine Johnson
Serves 4

These great dishes are easy to prepare but taste like a lot of effort has been expended. My teenage sons love the sauce so sometimes I make extra. I like these dishes served with a green salad (made at home and transported in a zip lock bag) and ginger beer or apple beer.

Sweet-hot Cranberry Pork Loin

1 4lb Pork Loin
¼ C vegetable oil
Fresh Ground Black Pepper
1t Salt
1 Small clove garlic, chopped
¼ C water C Whole Berry Cranberry Sauce (homemade according to package directions or canned)
1 Small Jar (4 oz ) hot red pepper jelly – the hotter the better!
Red pepper flakes to taste if desired
1T Fresh ground ginger
¼ C Barbecue sauce (Bull’s Eye Original Recipe)
1 bunch fresh cilantro for garnish.

Heat Dutch oven over coals and add vegetable oil. Brown pork loin on all sides, season with pepper and salt, garlic, add water and cover. Heat to internal temperature of 125 degrees – pork loin will be a little pink inside. Remove loin from heat, slice into ½ inch slices. Add cranberry sauce, red pepper jelly, fresh ground ginger and barbecue sauce. Add red pepper flakes if more heat is desired. Return to heat (it is helpful to place Dutch oven on a rack over the coals at this point) and cook gently until sauce bubbles and pork is cooked thoroughly. Top pork loin slices with sauce and garnish with fresh cilantro. Serve with 5 Spice Apple/Sweet Potatoes

5 Spice Apple/Sweet Potatoes

3 Apples, cored and cut into ½ inch chunks (peel if desired)
4 Med. Sweet potatoes
1 Stick butter
½ C Brown sugar
2 t Chinese 5 spice -- or to taste
1/2 t salt

Cover sweet potatoes with foil and bake in the coals, turning often, until done but still a little firm – about 30 or 40 minutes. Remove from the foil, slit lengthwise, and cut into chunks by scoring sweet potatoes lengthwise, and then across. Remove from peel with a large spoon. Heat Dutch oven and add 1 stick of butter. Brown sliced apples in the butter, keeping heat fairly low so the butter and apples do not burn. Add brown sugar, sweet potato, Chinese 5-spice and salt. Stir, cover for a few minutes and serve

Dutch Oven BabyBack Ribs

WINNING RECIPES FROM A PAST REI CAMP STOVE COOKOFF:

• Yellowstone Wrap • Backpacker's Cous Cous • Sambumbia Encampmento • Mediterranean Risotto • PJ's Campsite Garlic Chicken • Huevos Campside • No-Egg Spaghetti Carbonara • Barbecue Stir Fry • Campstove Pork Chili Verde • Healthy And Zesty Cabbage Salad • John's "Camp Stove" Jambalaya!

• Peanut Butter Noodles • Tamale Camper's Stew • Ted's Dehydrated Chicken Curry • Spiced Apple Oatmeal • Smoked Salmon Linguine • First Night Thai Shrimp and Noodles • Red Curried Coconut Over Rice • Jim Blayney Jambalaya • Hamburger N Hominy • Pepper Hot Chicken • Employee recipes • Return to Recipe Submission page

 

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Yellowstone Wrap
Submitted by Lisa Stauffer

Ingredients (serves 2-3):
1/4 cup chunky peanut butter
1 Tablespoon teriyaki sauce
2 teaspoons sesame oil
1 - 2 cloves garlic, minced
2 ribs celery, sliced diagonally
1, 5-ounce can cooked chicken
1 large Fuji or other sweet/tart apple, julienne cut
8 lettuce leaves or Chinese pancakes

Cooking Instructions:
In a small bowl mix together the peanut butter, teriyaki sauce, and all the liquid from the can of chicken. Set aside. Heat skillet over medium flame. Add sesame oil, garlic, and celery. Cook until celery just starts to soften. Add chicken, taking care to keep chunks intact. Stir in half of the sauce. Add apple. Stir. Turn off heat. Cover pan until apples are warm. Serve with lettuce/pancakes. Spread some sauce on the lettuce/pancake, add stir-fry mixture, and roll up like a burrito.

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Backpacker's Cous Cous
Submitted by Dan Rice

Ingredients (serves 2-3):
1/2 cup dried mushrooms (e.g. porcini or shiitake)
1/3 cup sun-dried tomatoes (dry - not packed in oil) - coarsely chopped
1 1/3 cups Water
1 cup cous cous
2 tablespoons pine nuts (coarsely chopped)
1 clove garlic (finely chopped)
1 teaspoon basil
Salt/pepper to taste

Cooking Instructions:
Bring water to boil and add mushrooms and tomatoes. Cover and return to boil. Remove from heat and let steep for 15 minutes or until mushrooms and tomatoes are tender. (Do not pour out water.) Remove mushrooms and tomatoes and return water to boil. Add remaining ingredients and stir. Cover and remove from heat. Let steep for five minutes. Uncover and serve.

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Sambumbia Encampmento (Campsite Concoction)
Submitted by A. Askew

Ingredients:
1 package 10 oz. Mahatma Saffron Yellow Rice
2 cans (10 oz.) of Rotel Extra Hot Tomatoes
1 package (1 lb.) of Perdue Chicken Strips, cubed
2 cans of chicken stock
1/2 pound chorizo, diced
2 Tablespoons olive oil
1 Tablespoon garlic, minced
1 medium onion, chopped

Cooking Instructions:
Sauté chicken in olive oil. Add onions and garlic. Add rice and tomatoes; bring to a boil. Add chorizo, cover. Add stock as needed until rice is tender. Salt & Pepper to taste.

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Mediterranean Risotto
Submitted by Michael Silverio

Ingredients (serves 4):
1 - Cup Arborio rice
2 - 16 oz water and chicken bouillon
1 - 1/2 Tablespoons olive oil
1 - 1/2 teaspoons garlic, minced
4 - green onions, sliced
2 - cups tomatoes chopped
1/4 - cup black olives, sliced (optional)
1/4 - cup feta cheese, crumbled

Cooking Instructions:
Prepare rice according to package directions, using chicken broth. Set aside. In a skillet, heat the oil and lightly sauté the garlic. Add the green onion, tomato, and black olives. Fold in cooked rice, and bring mixture to a simmer. Fold in feta cheese and serve. Add extra chicken broth to adjust consistency.

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PJ's Campsite Garlic Chicken
Submitted by Pauline Johnson

For added flavor, prepare chicken as directed and let stand 30-60 minutes prior to cooking. Or - Add 2 tablespoon Worcestershire Sauce. Or top with green onions and or mushrooms.

Ingredients:
2 lbs. boneless chicken
1 Lb. baby carrots
2-Tablespoon Lawry's Season Salt
1/4 Tablespoon Black Pepper
6-10 Cloves Garlic Crushed
2-Tablespoon Garlic Powder
1/4 Teaspoon Cayenne Pepper (Optional)
1 Large Sliced Onion

Cooking Instructions:
Wash chicken breast and cut in 2x2 inch strips. Drain well. In a large bowl mix together season salt, black pepper, crushed garlic cloves, garlic powder cayenne pepper and sliced onions. Using your fingers rub (knead) in all ingredients well into chicken pieces. Place chicken pieces in a medium pot over open flames, stirring constantly for the first 10 minutes. Add carrots, mixing well. Cover and let simmer for 20 minutes. Serve over steamed rice.

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Huevos Campside
Submitted by C. Hooks

Ingredients:
Chopped dried New Mexico or chipotle pepper to taste
1/8 cup freeze dried mixed veggies
1 pkg. instant refried beans
8 oz. jack or farmers cheese
1 pkg. instant scrambled egg
2 tortillas
1/8 cup prepared fried onions
Salt and pepper to taste

Cooking Instructions:
Mix the veggies and chopped pepper with the instant refried bean package. Prepare refried beans per package directions. Lightly toast the tortillas over a flame or in the bottom of a heated skillet. Prepare the instant scrambled eggs per package directions. On top of the tortillas in a serving dish, layer bean mix, then cheese then eggs, and top off with fried onions. Season with salt and pepper.

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No-Egg Spaghetti Carbonara
Submitted by Janet Condino

Ingredients:
Angel hair pasta or other pasta that travels well and cooks quickly
Bacon or ham (optional)
Butter or margarine
Grated Parmesan cheese
Freshly ground black pepper

Preparation:
Fry the bacon or ham and crumble or cut in into small pieces. Cream together 1 part butter or good quality margarine, 2-3 parts parmesan cheese, and freshly ground black pepper to taste. Important that pepper be freshly ground! Pack into plastic container that has good closure.

Cooking Instructions:
Boil angel hair pasta until tender. Pour off as much cooking water as you can without losing the pasta onto the ground! There should be a little water (not too much) left in the pot. Stir the butter/cheese/black pepper paste into the hot pasta until it is nicely coated. Serve with a side of fresh veggies that pack well - cherry tomatoes, snow peas, chunks of green and red pepper.

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Barbecue Stir Fry
Submitted by Kathy Catanho

Ingredients (serves 4):
1 lb. Boneless/Skinless Chicken cut into 1" chunks
2 Sweet Bell Peppers, seeded and cut into 1" chucks
1 Large Yellow Onion, peeled and cut in eighths, then separated
3 tbs. Vegetable or Peanut Oil
2 Cloves Garlic, mashed
1 1/4 Cups of Your Favorite BBQ Sauce or To Taste
3 Cups Cooked White Rice
1/4 Cup Roasted Peanuts, Coarsely Chopped (optional)

Cooking Instructions:
Place mashed garlic clove in oil, and stir occasionally. Then proceed to prepare items as above. Remove garlic from oil. Heat HALF of the oil in a wok or fry pan. Sauté peppers over medium high heat until tender but still crisp (approx. 4-5 minutes). Remove from pan & loosely cover with foil. Sauté onion until tender crisp (approx. 4-5 minutes). Add to peppers. Add the rest of the oil to the pan. Add chicken and sauté over med.-high heat until no longer pink in the center (approx. 6-8 minutes). Add peppers, onions and BBQ sauce to pan and heat through. Pour mixture over cooked rice. Garnish with chopped peanuts (optional) and serve.

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Campstove Pork Chili Verde
Submitted by Maggie Driscoll

Ingredients:
1 lb. lean ground pork
1 tsp. ground cumin
1/2 tsp. salt
1 small can sliced black olives
1 16-oz jar mild salsa verde
1 15-oz can hominy, drained
1 15-oz can red beans, drained
1 pkg. grated Monterey jack cheese

Cooking Instructions:
Over camp stove, brown meat in large pot. Add remaining ingredients except cheese. Simmer 10 minutes. Serve chili in bowls topped with grated cheese. Or, wrap a scoop of chili and a sprinkling of cheese burrito-style in warmed flour tortillas.

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Healthy And Zesty Cabbage Salad
Submitted by Sujata P. Halarnkar

Ingredients (serves 4):
3 cups finely shredded green cabbage
1/2 cup chopped dry-roasted peanuts
3 tablespoon fresh lime juice
1 chopped green chili (optional)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 tablespoon olive oil
1/4 cup chopped cilantro
Salt to taste

Cooking Instructions:
In a salad bowl lightly mix shredded cabbage, chopped peanuts and green chili. Set it aside. When ready to serve, heat olive oil in a small frying pan over a medium heat. When hot, put in the mustard seeds. As soon as mustard seeds begin to pop, put in cumin seeds. Let them crackle for 3-4 seconds. Turn the heat off, and immediately add oil-mustard-cumin seasoning to salad mix. Add salt and lime juice. Mix it well and garnish it with chopped cilantro. Serve immediately.

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John's "Camp Stove" Jambalaya!
Submitted by John Hoskins

Ingredients:
4 Tablespoons Margarine
12 oz of Ham & Sausage
1 1/2 Cups Onions
1 1/2 Cups Celery
1 Cup Green Bell Pepper
3 Teaspoons of Garlic
2 Cups uncooked Rice
4 cups White Wine & Beef Stock
Seasonings to taste!

Cooking Instructions:
Melt margarine and add ham & sausage. Cook 5 minutes. Add onions, celery, pepper, and garlic. Brown for 5 minutes. Add stock and seasoning cook 20 minutes and serve.

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Peanut Butter Noodles
Submitted by Dave Montague

Ingredients:
16 oz linguine or fettuccini
2 tbsp salad oil
1/3 cup chunky or creamy peanut butter
2 tbsp brown sugar
3 tbsp soy sauce
2 tbsp lemon juice
1 tsp grated gingerroot
1/4 tsp crushed red pepper

Cooking Instructions:
Combine the salad oil, peanut butter, brown sugar, soy sauce, lemon juice, and gingerroot up to 3 days in advance or take the ingredients separately, a whole small lemon to squeeze for the lemon juice and a chunk of ginger to grate on the trail. Add the pasta (linguine or fettuccini) to 1 quart boiling water; cook for 7 minutes until done. Mix remaining ingredients together to form a peanut sauce. Drain pasta, combine with peanut sauce. Stir in crushed red pepper.

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Tamale Camper's Stew
Submitted by Laurie Beck

Ingredients:
1 pound ground beef (the leaner the better)
1 family-size can of Campbell's vegetable soup
1 soup can water
1 pkt taco seasoning
1 box Jiffy corn muffin mix
1 egg
1/4 cup milk
1 cup shredded cheddar cheese

Cooking Instructions:
Brown the ground beef over medium heat. While browning the beef, mix up the corn muffin mix, egg, milk, and just half a cup of the shredded cheese. Drain off the excess fat from the ground beef. Add the vegetable soup, water, and taco seasoning. Stir well and heat to boiling. Drop the cornbread mixture by tablespoonfuls atop the stew mixture and simmer covered about 15-20 minutes. IMPORTANT: Do not lift cover while cooking! Before serving, sprinkle the remaining 1/2 cup of shredded cheese on top.

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Ted's Dehydrated One-Pot River-of-No-Return Chicken Curry
Submitted by Ted Millan

Ingredients:
1/2 cup freeze dried peanuts
1/2 cup jerked/dried chicken
1/2 cup peas
1 1/2 cup cooked, dried basmati rice
1 tbsp dried, chopped sweet onion
1 tbsp dried, chopped red/yellow peppers
1 tsp curry powder
3 3/4 cups water

Cooking Instructions:
Place the onions, peas and peppers in a plastic bag and cover with 3/4 cup water. Set aside. Place the rice, chicken and peanuts in 3 cups water, cover and bring to a boil, stirring occasionally. Stir in curry powder. Add vegetables/water to pot. Lower to minimal heat and cover, stirring occasionally. When the water is almost gone, remove from heat and let sit, covered, until rice is moist.

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Spiced Apple Oatmeal
Submitted by Deanna Long

Ingredients:
1 cup quick cooking oatmeal
2 cups water
2 medium Granny apples
2 tbsp dark brown sugar
1 tsp cinnamon
1/2 tsp Nutmeg (optional)
1/4 tsp Ginger (optional)
nuts

Cooking Instructions:
Cook oatmeal in boiling water. When oatmeal is nearly cooked, stir in sugar and spices. Add chopped apple and cook for one minute or until apple is hot. Don't overcook the apples. Serve immediately. Yum!

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Smoked Salmon Linguine
Submitted by Diz Marquardt

Chopped canned artichoke hearts, if you can carry the extra weight, are good to add. Soft-pack albacore tuna could also work. Add freeze dried peas or green beans if you wish.

Ingredients:
1 8 oz. pkg. spinach & chive linguini
1 diced red pepper or rehydrated freeze-dried peppers
2 6.5 oz. can smoked salmon
1 tube Amore Pesto paste
3 tbsp. olive oil
1/2 c grated parmesan

Cooking Instructions:
Cook linguini in rapidly boiling water. While linguini is cooking, mix pesto paste and olive oil in separate bowl, cup, or baggie. Drain linguini, add salmon and peppers, and toss with pesto sauce over heat until heated through, being sure to toss vigorously to keep from sticking. Serve with parmesan and sliced orange and jicama salad if desired.

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First Night Thai Shrimp and Noodles
Submitted by Allen Rozansky

The recipe serves three to four hungry people and is great for both adults and kids (adults love the shrimp, kids love the peanut butter).

Ingredients:
8 oz. spaghetti
Broccoli (about 1.5 lbs)
1 lb. FROZEN shrimp (freeze the night before you leave and carry it in an insulated lunch bag. It will be thawed just enough by dinner time.)
1/3 cup creamy peanut butter
1/4 to 1/3 Cup soy sauce
3 Tbsp rice vinegar
3 cloves garlic, minced
1/3 + Cup cashews (unsalted) (don't scrimp or get peanuts; you need those carbs!)

Preparation:
Freeze shrimp in a ziploc. Combine soy sauce, rice vinegar and garlic and store in plastic container that won't leak.

Cooking Instructions:
Boil water. Add spaghetti and cook until almost done. Add broccoli and shrimp (now nicely thawed) to spaghetti in boiling water. When spaghetti, broccoli and shrimp are cooked to your liking, drain off water (personal experience tells us not to spill the spaghetti on the ground.) Mix peanut butter and soy sauce mixture and then add to spaghetti. Stir and serve hot with cashews on the side (use your elbows, if necessary, to make sure you get your fair share of cashews; friendship only goes so far)

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Red Curried Coconut Over Rice
Submitted by Jeb Marsh

Ingredients:
2 cloves garlic
1.5 cups green onions
1 block firm tofu
one 14.5 ounce can of coconut milk
olive oil or vegetable oil
2 cups minute rice
1 tablespoon red curry paste

Preparation:
Slice garlic and onions; drip oil and place in container at site.

Cooking Instructions:
Sauté onions and garlic for 1 minute, remove. Slice tofu into 1-inch thick slices; fry for 3 minutes each side. Combine all ingredients; simmer for 5 minutes, stirring occasionally. Serve over rice.

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Jim Blayney Jambalaya
Submitted by Jim Blayney

Ingredients (serves 2 to 3 hungry campers):
1 medium onion diced
1 tbsp of olive oil
1 bell pepper diced
3 cloves of garlic minced
1 lb of smoked sausage sliced (Kielbasa)
1 tbsp of Tony Cahchere's Original Cajun Seasoning (available in most supermarkets)
1 cup of long grain rice
2 cups of water

Cooking Instructions:
Heat oil in pan then add onion, bell pepper, garlic and sausage. Sauté everything until onion and peppers are soft, then stir in seasoning. Add rice and water, then cover and simmer for 15 minutes. The sausage is the only ingredient that cannot be left unrefrigerated for more than a day. For backpacking trips the sausage can be frozen and wrapped in foil for safe keeping. Also the veggies can be pre-chopped and put into zip-loc bags to cut down on chopping time.

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Hamburger N Hominy
Submitted by Carolyn Schultz

Ingredients (serves 4 to 6):
1 lb. ground beef or turkey (can be precooked with onion, crumbled and frozen ahead of time)
1 small onion chopped (or 1/8 cup dried minced onion)
1 can (approx. 12 oz.) tomato juice
1/2 tsp. salt
2 tbsp. chili powder
1 can (approx. 30 oz.) hominy, drained
1 small can sliced black olives, drained (or 1/4 cup sliced green olives with pimentos)
7-8 slices American cheese

Cooking Instructions:
Brown and crumble meat and onion together in a large skillet and drain excess fat. (If pre-cooking, let cool and freeze in a plastic storage bag. Add to skillet with rest of ingredients in next step.) Add tomato juice, salt, chili powder (save a little for garnish), hominy and olives. Stir together, cover and simmer for 15-20 minutes stirring once or twice. Top with American cheese and sprinkle with saved chili powder. Cover and cook for a few additional minutes until cheese melts. Serve hot right out of skillet.

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Pepper Hot Chicken
Submitted by Alesha Atkinson

Ingredients per person inside a foil packet:
1 chicken breast
2 small russet potatoes
Zucchini
Carrots
1/2 Tablespoon Peppered Vinegar; add or reduce peppers in the vinegar to taste
1 tsp Lemon Juice
1 tsp of water
Salt & Pepper

Preparation:
Take a square of tin foil and lay your chicken and vegetables in the center. Mix vinegar, peppers, lemon juice, and water together and pour over meat and veggies. Add a dash of salt and pepper. Fold tin foil so that no juice runs out and forms an "oven". Refrigerate or keep in cooler until ready to cook.

Cooking Instructions:
Cook on warm coals for 30-40 min depending on how hot your fire is. On a cook stove, put wrapped chicken in a pan on a medium hot burner and cook for 25-30 minutes.