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ebooks | Flea Markets| Fun Places for RV Travel Message Forums | Merchandising | Make Money | Medical/Dental/Vision Restaurant Freebies | Roadschool | RV Tips | RV Humor | RV Dump Stations Sitemap | Solo Women RVers | Tightwad Tips | Travel Trailers | Wholesale  Who doesn't love to cook over an open fire. When your RV Business is done for the day...it't time to sit back and enjoy life even more! Use Firestarter to get the campfire started easily. . Once the campfire is started, make sure you keep it burning by adding large branches or split logs. Be careful when you add them and don't just throw them in. Prepare your campfire food. Roasted marshmallows are always a favorite of RVers. Get the marshmallows ready on the skewers. Or how about some hot dogs or even roasted polish sausage. Awesome camp foods and RV friendly foods are always something you can sit back and enjoy! Now spark up that barbecue grill and share the love with fellow RVers! When you are done with the cooking, consider adding some unique Funky Color Flames to your campfire and sit back and be the talk of the "Campground!" Free eBooks For Download
 Camp Potatoes Servings: 1 4 ea Potatoes, sliced 10 oz Cheddar cheese, sharp 4 ea Onions, sliced 1 x Salt & pepper to taste 4 tb Butter or margarine Grease a large square of heavy foil. Arrange sliced potatoes on foil, sprinkle with salt and pepper and cover with sliced onions. Add chunks of butter or margarine. Wrap and seal foil. Cook over hot coals on a grill until done (30 or 40 minutes depending on fire). Open foil and add thin-sliced cheddar strips. Cover again and grill for a couple of minutes, until cheddar melts.  Egg in the Nest Yield: 1 servings 1 sl Bread (per serving) 1 T Bacon grease or butter 1 Egg (per serving) Over moderate heat, melt grease in frying pan. The grease should cover bottom of the frying pan. Cut out a hole in center of bread the size of an egg yolk. Place bread in the pan of hot grease. Break egg over hole in bread and pour out egg yolk to sit in hole. Fry the egg and bread to personal preference, flip once and serve.  Twigs and Rocks Yield: 4 servings 4 c Blueberry granola 1 c Raisins -or- currants 1/4 c Oat bran 1/4 c Bananas -or- peaches, dried 1/4 c Walnuts, chopped Brown sugar to taste 4 c Raw quick oats Evaporated milk 1/4 c Almonds, slivered Water Combine all the ingredients. Add brown sugar and milk to cereal if desired. I prefer to eat it cold, but for a change of pace you can cook it up like hot cereal. Add 1 part cereal to 2/3 part water and heat until warm.  Chocolate-Peanut Butter Wraps 1/2 cup creamy peanut butter 4 (8-inch) flour tortillas 1 cup miniature marshmallows 1/2 cup miniature semisweet chocolate chips Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup of marshmallows and 2 tablespoons of chocolate chips on half of each tortilla. Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low heat for 5 to 10 minutes or until heated through. Unwrap and eat.  Griddle Cakes Yield: 2 servings 1 1/4 c Flour 1/2 t Salt 2 t Baking powder 1 Egg, beaten 1/2 t Soda 1 c Buttermilk 1 T Sugar 2 T Vegetable oil Mix dry ingredients. Mix in egg, buttermilk, and oil just until moistened. Batter will be thick and lumpy. Pour on an ungreased griddle, approx. 1/4 c at a time. Cook over medium heat until brown. Flip. Cook until done and serve.  Sunrise Oatmeal Yield: 1 servings 3/4 c Oatmeal 1/4 c Apple, chopped 1/4 c Dried bananas & raisins 1 c Water 1 T Powdered milk ds Cinnamon Add ingredients to boiling water. Bring to a boil, reduce heat and cook for about 2 min. Serve.  Hobo Stew Yield: 2 servings 1 pk Lipton soup, any flavor 1 cn Chicken 1/2 Onion, diced 1 Stalk Celery, diced 1/2 Zucchini, diced 3 c Water 1 Jalapeno pepper, diced ds Curry powder, allspice, 1 Spinach noodles, handful - celery seed, red pepper Boil soup in water. Add noodles and chicken. While the soup is coming to a boil, add vegetables slowly. Stir frequently. Once all vegetables are in and soup has returned to a boil, turn off heat and cover for 5 - 10 min. Add spices and serve. This recipe can easily be improvised, but it always turns out good and reasonably healthy for you. Breakfast Burritos Yield: 4 servings 6 lg Eggs - shredded (Pizza cheeses) 1/2 Bell pepper, chopped 1/4 c Parsley, fresh chopped 1/4 Red onion, chopped 8 Flour tortillas 1 c Mushrooms, chopped Vegetable oil 1 c Turkey sausage, sliced thin Picante salsa, mild to taste 1/2 c Mozarella, swiss cheese Heat oil over medium heat in frying pan or wok. Saute bell peppers, onions, mushrooms, turkey sausage until softened or lightly browned. Add eggs and scramble. Warm tortillas in a covered pan. When everything is ready, spread egg/veggi mix on tortilla with cheeses and salsa to taste.  Mountain Brook Trout Yield: 1 servings 1 Brook trout 1 t Garlic, add more to taste 2 T Butter 1/2 t Dill weed 1 t Lemon 3 Bacon strips Once the fish is caught and cleaned, prepare two sheets of tin foil large enough to seal your catch. Add all ingredients and seal tightly. Cook over medium heat, turning every few minutes, until sizzling (approx. 20 min.). The bacon fat keeps the fish from burning.  Backcountry Burritos Yield: 10 servings 1 pk Dried refried beans Lettuce, head 10 Tortillas 1 Tomato Cheddar cheese, grated 2 c Water Hot sauce or salsa Bring water to boil. Add beans. Stir occasionally and then let stand 5 minutes. Put beans, cheese, hot sauce, lettuce, and tomatoes on tortillas and stuff yourself.  Taco Salad Yield: 2 servings 1 Chili con carne, med can 1/2 sm Onion 3 oz Mild salsa 1/4 Lettuce, head Tortilla chips, to suit Cheddar cheese, grated 1/2 Tomato Heat up chili and salsa on stove. Pour over a plate of crushed tortilla chips, easily obtained by putting them in the bottom of your backpack. Dice up tomato, onion, lettuce. Mix with chips and chili. Cover with grated cheese. Let cheese melt, then enjoy.  Whole Grain Biscuits Yield: 3 servings 1 c Whole grain baking mix 1/3 c Water Mix just until moistened. Drop dough by spoonfuls on greased skillet, cover and cook 10-12 minutes. Sheep Herder Potatoes Yield: 2 servings 1 cn Whole new potatoes Salt, pepper, & garlic 1 cn Evaporated milk - powder to taste ds Flour Drain water off the canned potatoes and dump them into a pan over medium high heat. With a spatula, start cutting the potatoes as they fry. Once heated, add the evaporated milk and let it start to simmer. Don't let the pan get too hot or the milk will scorch. Add seasonings to taste. Add flour for thickening if needed.  Fish Chowder Yield: 4 servings 6 sm Trout 1/4 c Flour 1 md Onion 1/4 c Powdered milk 6 Carrots Salt, pepper, garlic, 6 Potatoes - parsley to taste 6 Stalks celery Water, as needed 10 oz Can of corn Clean and peel raw vegetables. Chop them into small pieces and add to pot of boiling water. Cook until tender. In a separate pot, boil the cleaned and beheaded trout for 10 minutes. Remove trout (save cooking broth) and let fish cool. Once cool, skin trout and remove bones. When vegetables are tender, add fish, reserved fish broth, can of corn, and seasonings to taste. Combine flour with powdered milk in a pint jar. Shake well. Add to vegetable mixture, stirring constantly until chowder thickens to desired consistency. Serve with crackers or hot biscuits.  Tortilla Pizza Yield: 2 servings 3/4 c Water 1 T Garlic 6 oz Tomato paste 1 t Vegetable oil 1 T Oregano 1 c Mozzarella cheese, grated 1 T Basil 4 9" whole wheat tortillas 1 T Thyme 1 c Pizza toppings, to taste Combine water with tomato paste. Add spices and stir until consistency is uniform. Add more or less water depending on teh desired thickness of sauce. Heat to boiling, stirring constantly, then set aside. Make sure skillet is well oiled. Put 2 tortillas together in skilet and cook over low heat until brown. Spread 1/2 sauce on top, add 1/2 toppings and 1/2 cheese, cover and cook 4 to 5 minutes or until cheese melts. Repeat for second set of tortillas. |
