I need help with ideas for a recipe that will feed a group of 6 adults and 10 children on a camping trip?
Posted: March 12th, 2011 | Author: Mitch | Filed under: Camping Recipes | Tags: adult, camp site, camping, chili, dish, electric stove, lasagna, memorial day | 9 Comments »Every year we go on a Memorial Day camping trip with 2 other families. I always make a dish to feed everyone (more often than not, chili or lasagna) but this year Id like to do something that takes a little less time that everyone can enjoy. Any ideas? Also, its a 3 hour drive to the camp site. We have access to a grill, as well as an electric stove and range. I need something adult as well as kid friendly. Thanks!
Wow…my entire childhood, and adolescence I spent camping every summer, and my mom never made lasagna. BBQ chicken, steaks, hot dogs, burgers, and corn on the cob is about all we ate for the entire 3 weeks. What’s wrong with franks and bbq beans?
make shepard pie. ground meat topped with veggies and then mash. so easy so yummy
http://www.camprecipes.com/recipe-Pita-bread-Pizza-180
Many recipes here but my favorite would be pita pizzas!
BBQ Rice
The night before: cook and debone your chicken, if you’re using a whole chicken, otherwise cook chicken breasts or use canned chicken. Also saute the celery and onion in butter. Adjust quantities accordingly. Put all in an air tight container and refrigerate for the trip.
At the campground: follow directions for cooking long grain rice. For every cup of rice use two cans of broth or roughly two cups of chicken stock from the night before. Add the onion, celery, and chicken at this time. This allows the chilled ingredients to warm through while the rice cooks. Here’s the secret ingredient: add a couple drops of liquid smoke. More, if your making more rice. Use about two drops per cup of rice, and adjust to taste. You don’t want the liquid smoke to overpower everything. Once the rice is done, that’s it, you’re finished.
Hobo burgers
hamburger patty
Potato’s
carrots
onions
Wrapped in foil either cooked on grill or around a camp fire.
Marinated chicken breast and a salad
Marinate the chicken in italian dressing.
Bratwurst and hot dogs, baked beans, pasta salad or potato salad, chips.
I would wrap a side of salmon in tin foil, season, little oil so it doesn’t stick to foil, add some lemon juice and then grill it for about 10 minutes before checking if it’s done.
I would prepare it at home, and travel it in a cool box.
This is delicious and very very easy to do. Most kids like salmon so it could be an option for both. You could cook pasta on the stove top and add some grilled salmon to the pasta (delicious).
I’m not sure how you could get any simpler than chili.
Do you have dutch ovens?
My MIL used to make milk can stew.
She would toss in some corn (cut into 1/2 or 1/3rds on the cob), potatoes, onions, and some kind of meat and just slow cook it all day in the dutch oven.
Bring a roast and make a roast in the dutch oven.
How about a kind of mixture of the two. Chili mac.
Chili Mac
What You Need.
1 pkg. Pasta
1/2 lb. ground beef, cooked, drained
1 cup canned diced tomatoes, drained
1 tsp. chili powder
Make pasta as directed on package.
Stir in remaining ingredients; cook until heated through, stirring occasionally. Sprinkle with cheese and/or sour cream.
Best Ever Chicken Packet Dinner
For each foil dinner:
1 boneless skinless chicken breast
1 potato, washed and sliced
Sliced onion
3-4 fresh mushrooms, cleaned and sliced
6-8 stalks fresh asparagus, tough ends snapped off
Salt, pepper, etc., as desired
Place the chicken breast on a large square of heavy-duty aluminum foil. Season chicken and add layers of sliced potato, mushrooms, onions and top with asparagus stalks. Wrap dinner "butcher-style" and place chicken-side-down on hot coals, turning after about 20 minutes.
After another 10 minutes or so, unwrap one dinner and slice chicken to test for doneness.
or:
Cabbage Patch Stew
1 pound ground meat – beef, turkey, venison
2 medium onions, thinly sliced
1 1/2 cups coarsely chopped cabbage
1/2 cup chopped celery
1 (16 ounce) can stewed tomatoes
1 (15 ounce) can kidney beans
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 to 2 teaspoons chili powder
Bisquick dumplings
Cook and stir ground meat in Dutch oven until browned. Drain. Add onions, cabbage and celery. Cook, stirring, until vegetables are light brown. Stir in tomatoes, and kidney beans (with liquid), water, salt, pepper and chili powder. Heat to boiling, then reduce heat and simmer until cabbage is tender.
Meanwhile, prepare Bisquick dumplings. Drop by spoonsful into boiling stew. Cook uncovered 10 minutes. Cover and cook another 10 minutes. Serve.
or:
Camp Burritos
1 pound ground sirloin
1 (4 ounce) can salsa
1 teaspoon ground cumin
1 (10 ounce) package frozen spinach, thawed
and very well drained
1 cup grated cheddar cheese
10 large burrito size flour tortillas, or more if smaller size
1/4 teaspoon black pepper
1/4 teaspoon salt
In a large skillet brown the ground sirloin. Add the ground cumin, salt, pepper and the salsa. Add the spinach and heat through.
Meanwhile heat the tortillas on a flat griddle or skillet. Fill tortillas with meat mixture, top with grated cheese and roll up.
NOTES: Can also use ground turkey or chicken. Make sure it’s lean or you’ll have to drain the meat after browning. You can also mix the cheese into the meat mixture just before serving. This makes for really easy serving.
or:
Campfire Spaghetti
2 1/2 cups water
Dash of salt
1 cup spaghetti pasta
2 envelopes tomato soup mix
1 envelope spaghetti sauce mix
Bring water to a boil. Add pasta, and cook until almost done. Stir occasionally. Add soup and seasoning mixes. Stir well to break up lumps. Simmer for 5 minutes or until pasta is done and sauce is well mixed. Stir often to prevent sticking. Canned meat may be added for variety.
or:
Campout Quickie
1 bag egg noodles, cooked
1 small can roast beef, shredded
1 can beef gravy
Salt and pepper, to taste
Drain noodles. Dump in beef and gravy. Salt and pepper to taste.