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Outdoor Cooking and Wildlife Recipes

   

Index

Fish
Pheasant
Other Game Birds
Venison (deer, elk, moose)
Other Big Game
Small Game (rabbit, squirrel, etc.)
Goose / Duck
Camping Food (Game / Non-game)
Dutch Oven Recipes
Miscellaneous
Kids Can Cook

Kids Can Cook Recipes

 

 

 


Bacon and Eggs in a Paper Bag

(Serves 16)

Cut each slice of bacon in half.
Open lunch bag and line bottom with 2 half-slices of bacon.
Wash hands after handling raw bacon.
Close the bag by folding the top down 1 1/2".
Make a second fold about the same size.
Pierce the bag (through the fold) in the center with the cooking fork or a stick. Hold the bag (by the cooking fork or stick) over a bed of hot coals. The bag should be about 1 inch above the coals.
Cook for 3-5 minutes until bag starts to get soaked with bacon grease.
Remove bag from heat, let cool for 1 minute.
Break open 2 eggs and drop them into the bag on top of the bacon.
Stir eggs, refold bag and pierce in center with cooking fork.
Hold the bag about 1" above coals for about 15 minutes or until eggs are firm and bacon is cooked.
Eat bacon and eggs right from the bag.
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Omelet in a plastic Bag

(Serves 12)

In large kettle (use several kettles for a large group), bring water to a boil over hot coals or camp stove.
Water needs to be 4-5" deep during cooking.
Chop ham, onion, and green pepper into small (diced) pieces.
Break one egg into each Ziploc bag.
Add 1 Tbs. each of cheese, ham, onion, and green pepper (leave out anything you don't like).
Zip bag shut. Shake bag for 1 minute or until ingredients are well mixed.
Make a handle for each bag by spearing bag, just above the Ziploc, in the center, with a cooking fork or stick.
Place the filled plastic bag in the kettle of boiling water.
As egg cooks it will begin to thicken.
Every couple of minutes, remove the bag from the boiling water and shake.
Return bag to boiling water and continue to cook until the egg is firm.
Do not let bag touch side of hot kettle. The kettle will melt a hole in the bag.
Season the omelet with salt and pepper.
Eat your omelet right out of the bag.
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Morning Buns

(Serves 8)
This recipe uses 2 cupcake tins and 2 reflector ovens

Prepare and heat oven for moderate heat, about 15-20 hot coals (350-375 degrees).
In small cook pot, melt margarine over warm coals of cook stove.
Open biscuit cans and separate biscuits.
Combine cinnamon and sugar in small bowl.
Dip each biscuit into the melted margarine and then into the cinnamon sugar.
Place biscuit in each cupcake cup and sprinkle with nuts.
Place pans in ovens and bake about 10-15 minutes, until buns are golden brown.
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Walking Tacos

(Serves 6)

Cook hamburger until brown.
Add taco seasoning mix and follow directions on package.
When hamburger is cooked, cut the corner from the Doritos bag and slice the edge from top to bottom.
Smoosh up the chips and add about 1/8 to 1/4 cup of taco meat.
Add shredded cheese. Eat up!
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Salad in the Sun

(Serves 8)

Open cans of pineapple, fruit cocktail, and mandarin oranges.
Drain all the liquid off the fruit. (Save it in a Ziploc bag to use as a drink mix with 7-up!)
Place fruit in a large bowl and stir to mix.
Add dry pudding mix to the fruit and stir until well blended.
Keep salad cool until ready to serve.
Refrigerate leftovers.
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Doughboys

(Serves 10)

Dust each biscuit lightly with flour and flatten with hands.
Wrap dough around stick or skewer so it looks like a hot dog.
Be sure to close the dough over the end of the stick if you are going to use a filling in your doughboy.
Heat over hot coals until golden brown, turning often.
Remove doughboy from stick and fill if desired.
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Baggie Ice Cream

(Serves 2)

In a one-quart freezer bag - put one cup of Half and Half, 3 Tblsp pie-filling or flavored syrup and 2 Tblsp sugar.
Seal the bag (check to be sure completely sealed).
Place the quart bag inside a one-gallon freezer bag and add 50-60 small ice cubes.
Add 1/4 cup rock salt and seal the gallon bag.
Flip and shake the bag for 5 to 15 minutes until the ice cream thickens.
Remove the quart bag containing the ice cream and divide the ice cream into two styrofoam cups. Enjoy!!
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Mud in the Hole

(Serves 8)

Open can with can opener.
Fill ice cream cone with pudding (about 1/2 cup per cone).
Serve immediately!
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Sunshine in a Cloud

(Serves 6-8)

Put 1/2 cup of Cool Whip into a sandwich size Ziploc bag.
Add 1 peach half and one graham cracker.
Zip the bag closed and squeeze everything together.
Open a corner of the bag and slurp the "sunshine in a cloud" right out of the bag.
A favorite of The Outdoor Campus-East crowd.
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