Campfire Girls' Texas Hash (camping)
4-8 servings 40 min. cook 10 min. prep
1/2- 1lb lean ground beef
1 medium onion, chopped
2-3 cloves garlic, minced (optional)
1 cup long-grain white rice, uncooked
1 (14.5 ounces) can peeled diced tomatoes
1-2 tablespoon dark chili powder
In a deep-sided sauté pan, Dutch oven, or other deep pan with
tight-fitting lid, brown beef over medium-high heat. (If not using lean
ground beef, you will need to drain off all but a few Tbsp. of the fat
at this point.) Add onion and garlic. Sauté until onion begins
to get transparent. Add rice. Stir in and sauté a little more,
just until rice starts to get opaque.
Reduce heat to low. Add tomatoes, with their liquid. Stir well. Stir
in chili powder.
Add half the tomato can or so of water, and stir. Cover and cook for
Remove lid and stir again. Add 1/3 to 1/2 can more water, as necessary.
Make sure you stir thoroughly so that none burns to the sides. Cook
another 10 to 15 minutes, or until rice is done and all water is absorbed.
Camping Pasta Recipe
1-pound pasta -- any kind
1 package spaghetti sauce mix
1 can of tomato paste
1 pound lean hamburger -- ground turkey or Italian sausage
2 stirring spoons
Potholders or gloves
Heat water to a boil in a large pot. In a smaller pot cook the meat
and add the sauce mix, water, and tomato paste according to the instructions
on the sauce package. Cook the pasta in the water for 8-10 minutes.
Place the lid on the pot and with gloves or potholders drain the water
from the pasta through the crack between the lid and the pot. Putting
the pot on a stump or log and letting the stump or log holds the weight
of the pot helps. Mix the sauce with the drained pasta and serve. Grated
cheese may be used with the pasta. Pasta notes: Spaghetti is the traditional
pasta, but wheels, or other forms that are more compact and larger will
be much easier to drain
Camping Campfire Fajitas
Servings: 4 Preparation time: 30 minutes
1-pound boneless, skinless chicken breasts
1 large green bell pepper
1 large red bell pepper
1 medium yellow onion
5 cloves garlic, minced
1/2-cup olive oil
1/2 teaspoon ground cayenne pepper
1 tablespoon dried cilantro
1 tablespoon dried oregano
1-teaspoon ground cumin
2 tablespoons liquid smoke
2 tablespoons Butter
At home: Slice chicken into 2-3 inch strips, place in a large zipper
bag, add olive oil, garlic, liquid smoke and spices, and refrigerate.
De-seed and core the peppers, slice them into 2-3 inch strips as well,
then do the same with the onion. Place all of these together in an airtight
container and refrigerate.
At camp: Get a hot fire going and place the chicken across the campfire
grate. While the chicken is cooking, in a large skillet melt the butter
and add the vegetables. Sauté over medium heat, until the onions
become translucent. Combine everything in a flour tortilla and enjoy!
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