Camp Cooking
Redbird Original Camp Cooking recipes are based around one pot meals with minimum cleanup, under one hour preparation, and are easily expandable to meet larger groups. Cast iron cookware is preferred for even cooking heat.Contents: Click
Redbird Pork and Egg BreakfastRedbird Camp Chili (Quick)
Redbird Shrimp and Noodles (Gourmet Meal)(WOK)
Redbird Pork and Egg Breakfast
Step 1: (Two Person)
Dice 1/4 onion (Shallots with the greens are real good!)
Step 2:
Dice 1/4 green bell pepper
Dice 1 Clove Garlic
1/3 pound ground pork
Seasoning:
1 Teaspoon cajun seasoning
1 Teaspoon chili powder
Conbine all the above ingredients and fry the mixture until the pork is browned and done.
Drain the gease.
Step 3:
Beat three eggs and add to the frying pan. Stir until the eggs are about done.
Add two slices of yellow cheeze and stir until the cheese is melted.
Step 4:
This can be served with toast or hot flour tortilias. (If you use the flour tortilias, a picante sauce is good.)
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Quick Camp Chili
Step 1: (Two Persons) (Prepare the following spice mixture before camping.)-
1 Tablespoon Chili Powder
1 Tablespoon Soy Sauce
1/2 Tablespoon Parsley Flakes
1/4 Teaspoon Red Pepper Flakes (Pizza Flakes)
1/2 Teaspoon Garlic Salt (1/8 Garlic Powder)
1/4 Teaspoon Cumin
Add the above ingredients to 1 1/4 pounds of Chili meat and fry until the meat is brown and done.
All of the frying and cooking can be done in the same pot or pan.
Step 3: Add
-
1/2 can of tomato sauce and 1 1/2 pints of water.
1 diced potato.
1/3 diced onion.
2 Tablespoons White Rice
1/2 Jalapeno Pepper (Optional)
Boil for 30 minutes until potatoes are done.
Serve with a dark bread.
For any Chili that is left; drain almost all the liquid and stir in 1 1/2 teaspoons flour and a couple of restaurant type catsup packages. This makes excellent Sloppy Joes when throughly reheated the next day.
Redbird Shrimp and Noodles (wok)(Gourmet Meal)
This is a camp night meal that could be served in a fine restaurant but is best while watching a real sunset. It takes a little more advance preparation but is worth it. You don't have to be camping to enjoy this one. This recipe will feed 4 if used with a large spinach salad as an introduction.
Ingredients:-
1/4 Cup Olive oil
1/3 Cup Green Onions with Green Tops
(If you have access to the Onion/Garlic Herb, use this in place of the above greens. It grows well in the Moulton area.)
1/3 Cup Yellow Onion
8 Red Pepper Pods (Dried)
2 Cloves Garlic
1 Tablespoon Soy Sauce
1 Tablespoon Parsley
1 Cup White (Dry) Wine
6-8 Oz. Fettuccine Noodles
8 oz grean Peas (Frozen are good.)(Canned are too soft.)
1 pound of Medium Shrimp Cooked (Frozen is good.)
Put the Olive oil, onion, garlic, onion greens, dried red pepper pods, garlic, and Soy Sauce in the WOK.
Saute until onion is opaque or about 10 minutes.
Step 2:
Add the White Wine, Parsley and simmer for 3 minutes.
Add the Shrimp and Vegetable and simmer for 3 minutes.
Step 3:
While the above steps are being completed bring water to a boil and cook the fettuccine noodles for 12 minutes.
Mix the noodles in and simmer for an additional two minutes. Total cooking time for the recipe is about 20 minutes.
Step 4: Serving
Enjoy the remainder of the White Wine used above while watching the sunset.
Have a simple spinach salad with Italian (Red Wine Vinegar) dressing ready and on ice.
Serve the main entree soon after it finishes simmering.
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