Recipes from around the Campfire

Vidalia Onion Casserole

Changed my mind, too good not to have in the cook book.

Vidalia Onion Casserole

1 Package of Club Crackers
2 Large Vidalia Onions
4 Eggs
1 Stick of Butter
1 ½ Cups of Skim Milk
1 Package of Grated Sharp Cheddar Cheese

1. Spray 9" X 13" dish with cooking spray.
2. Crumble pack of crackers and spread out in bottom of dish.
3. Melt butter and pour half over crackers.
4. Cut onion into small pieces.
5. Sauté onions in left over butter.
6. Spread onions evenly over crackers. Add salt and pepper to taste.
7. Beat 4 eggs and add 1 ½ cups of skim milk together.
8. Pour egg mixture over crackers and onions.
9. Top with grated cheese and sprinkle with paprika.
10. Bake at 350 degrees for 35-40 minutes until set.

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Thread starter #182
I can't remember if I've added this one or not.

Aunt Flossie's Poppyseed Chicken

4-6 Boneless Chicken breasts - cut into bite-sized peices against the grain.

1 large can of cream of mushroom soup.

1 8oz carton of sour cream.

1 1/2 sleeve of crush Ritz crackers.

1/2 stick of butter.

Handfull of poppyseeds.

Brown and season the chicken breast in a tad of butter, season with onion salt, garlic salt, cajun shake, hot sauce, etc. Whatever you like, and then set aside.

In a large bowl, mix the cream of mushroom soup and sour cream together, along with poppyseeds and black pepper.

Then, stir in the chicken.

In a large greased baking dish, pour in the mixture, sprinkle more poppyseeds along the top.

Take some melted butter and mix it with the crushed Ritz crackers. Top the casserole with the mixture, and bake on 350 for 20-30 minutes, broiling at the end to crisp up the top.


Senior Member
Ken's Scalloped Pork Chops

This is a great recipie for hunting and camping. When you get back to camp late in the afternoon, supper will be hot and ready.
Dig a hole large enough to bury the dutch oven in, start a fire and burn some good hardwood into a large pile of coals. You can use charcoal as well, just make sure you have enough to go under, and cover the dutch oven.
While the fire is getting hot in the hole assemble the following:

Pork Chops( number depends on dutch oven size)
1 Medium Onion chopped
10 cloves Garlic smashed
Tony Chachere's Creole Seasoning
Sour Cream(Optional)

Slice enough raw potatoes to half fill a dutch oven. Include chopped onion and garlic.
Season pork chops to taste with Tony's Seasoning, dredge in flour and brown in dutch oven. Remove pork chops and place on platter, leave grease and browned particles in dutch oven bottom. Closely layer potatoes in dutch oven bottom,along with chopped onion, garlic, sprinkle with flour, and Tony's between layers, in the dutch oven. Then pour milk on top of potatoes until covered about 1/2 inch. Take browned pork chops off platter , and place on top of the potatoes and milk. Place lid on top of dutch oven.
Scoop out enogh coals to well cover dutch oven from fire pit, place dutch oven in pit, cover with coals , then dirt and tamp. If this is done in the morning the dish will slow cook all day. When you get back to camp at the end of the day,dig up the dutch oven, clean off the lid and remove. Remove the pork chops , cover with some sour cream, and heat over the fire if they have cooled.
During the day the pork chops have slow cooked, and their juices have mingled with the potatoes, onion,garlic, and milk making a thickening with the flour. The result is a hearty one course meal.
This recipie can be done as well in an oven, but needs to be slow cooked at about 225 for about 4 hours, or until pork chops are done, but still moist.


Senior Member
Louisiana Cajun's Squirrel Stew

4 Squirrels, cut in pieces, including the heads
1 Stick Margarine
1 cup chopped onions
1/2 cup chopped green bell pepper
4 cloves garlic
1 tablespoon Worchestershire sauce
1/2 cup Burgundy wine
1 tablespoon chopped green onion tops
1 tablespoon chopped parsley
4 ounce can mushrooms
1 tablespoon flour
Tony's Creole Seasoning

Cut each squirrel into 8 pieces, season with Tony's seasoning and brown in melted margarine in a dutch oven untill browned all over or untill they start to stick . Add the onions, garlic and green peppers.
When vegetables are soft, add a small amount of cold water, a tablespoon of worchestershire sauce, cover the pot and let simmer on low heat for one hour. Stir well, add 1/2 cup of burgandy wine, simmer for 30 minutes or until tender.
Remove the squirrels from the pot and add to the remaining juices, a tablespoon of flour mixed with the juice from the can of mushrooms. Add the chopped onion tops, chopped parsley, and mushrooms from the can. Cook for 5 minutes stirring untill slightly thickenedand add squirrel back to gravy. Serve over a bed of rice.


Senior Member
Apple Bread Pudding with Hard Cider Sauce

2 tablespoons unsalted butter
4 large eggs
3 cups heavy cream
1 cup apple cider
1 cup packed light brown sugar
2 tablespoons melted unsalted butter
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 cups cubed stale raisin-cinnamon bread
1 Granny Smith apple, cored and cubed (about 1 cup)
1 cup dried apples
Hard Cider Sauce, recipe follows
Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.
In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the bread, fresh and dried apples, and stir to combine. Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour.) Bake until the top is golden brown and the center is firm, about 1 hour.
Remove from the oven and let sit on a wire rack for 15 minutes. Cut into pieces and drizzle with the Hard Cider Sauce. Serve immediately.
Hard Cider Sauce:
4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup hard cider
4 large egg yolks
In the top of a double boiler, melt the butter over simmering water. Add the sugar and whisk to combine, whisking for 1 minute. Add the cider and whisk until the sugar is dissolved, 2 minutes. Remove from the heat and add the egg yolks, 1 at a time, whisking constantly. Return to the heat and continue whisking until the sauce is pale and slightly thickened, 5 minutes.
Remove from the heat.
Spoon the sauce over the pudding and serve immediately. (Note: The sauce will thicken and set up as it cools. If you desire a thicker consistency, serve the sauce slightly cooled.)

Banana Pineapple Bread

3 cups plain flour 1 cup crushed pineapple w/juice
2 cups sugar 1 ½ cup oil
1 teaspoon soda 1 teaspoon salt
1 ½ cups bananas (mashed) 3 eggs
1 ½ teaspoons vanilla

Mix all ingredients together. Put in greased pans, bake at 350 degrees.
Bake for 1 hour and 20 minutes, or until tooth pick comes out clean

Andouille Cheese Grits with Crawfish Sauce

1/2 pound chopped andouille sausage
4 1/2 cups whole milk
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1 tablespoon butter
2 cups quick white grits
1 cup grated white cheddar cheese
1 cup flour
1 cup bread crumbs
Essence, recipe follows
2 eggs, beaten with 1 tablespoon of milk
1/4 cup plus 1 tablespoon olive oil
12 cup minced yellow onions
1 tablespoon chopped garlic
1 pound crawfish tails
1 cup heavy cream
Dash of Crystal hot sauce
Dash of Worcestershire sauce
1/4 cup chopped green onions, green part only
2 ounces grated Parmigiano-Reggiano cheese
Render the sausage in a saucepan, over medium high heat, cooking about 4 minutes. Add the milk, salt, cayenne, and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy. Pour the grits into a greased square glass pan. Refrigerate the grits until firm. Using a 2-inch round cutter, cut the grits into six rounds. Season the flour and bread crumbs with Essence. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating each cake completely. Heat 1/4 cup of the olive oil in a large skillet. When the oil is hot, pan-fry the cakes for 3 minutes on each side. In saute pan, heat the remaining olive oil. When the oil is hot, add the onions. Season the onions with Essence. Saute for 1 minute. Add the garlic and crawfish tails. Season with Essence. Saute for 1 minute. Add the cream and bring up to a boil. Reduce to a simmer and cook for 3 to 4 minutes, or until the cream has thickened. Season the sauce with hot sauce, Worcestershire sauce, salt and pepper. Stir in the green onions and cheese. To serve, spoon the Crawfish sauce over the Andouille Grit cakes.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

Boudin Sausage

2 1/2 pounds pork butt, cut into 1-inch cubes
1 pound pork liver, rinsed in cool water
2 quarts water
1 cup chopped onions
1/2 teaspoon minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 teaspoons salt
2 1/2 teaspoons cayenne
1 1/2 teaspoons ground black pepper
1 cup finely chopped parsley
1 cup chopped green onions tops, (green part only)
6 cups cooked medium-grain rice
1 1/2-inch diameter, casings, about 4 feet in length
In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool
Thread starter #186
Greens with a Kick

1/2lb - 1lb of thick sliced smoked bacon, cubed and rendered down until crisp, with most of the grease drained off.

1 large onion, quartered and then browned in with the bacon.

2-3 cloves of fresh garlic minced.

2-3 tablespoons of red pepper flakes in with the bacon, onions and garlic. Add them here. The bacon grease will draw out the heat and flavor the whole dish.

1 cup of water, with a diluted chicken bouillon cube in it.

Salt and Pepper to taste. With the bacon being kind of salt, I don't add salt.

Once all that is boiling. Stir in your mustard or turnip greens, cover and let simmer, stirring occasionally.


Shutter Mushin' Mod
cheese sticks

cut your mozzarella (sp) cheese into sticks.

dip in an egg and buttermilk

roll in italian seasoned bread crumbs

dip and roll again!!!

place on a baking sheet and put in freezer for a couple of hours

take out and deep fry till brown.

cheese will leak out if you fry them too long!!!

these things are fiiiiiine!!!!

i have some pics of my cookin' if you need 'em!!!
Stuffed Pork Chops

4 (1 1/2 to 2-inch thick) pork chops, bone-in, split to bone.
1 pound bulk sausage, divide into 4 equal portions.

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Olive oil, for brushing

Set up grill for direct grilling. When coal are white hot, spread evenly and place grate on top to heat. Meanwhile stuff pork chops with sasage and rub meat liberally with seasoning. Secure each chop with a wooden skewer or toothpicks (remember to remove before serving). Brush oil on grill grate to prevent sticking. Place chop on grate and grill until nicely browned, about 5 to 6 minutes. Turn and repeat process. An internal temperature of 160 degrees F is recommended for pork. Make sure you sausage stuffing and pork chop is thoroughly cooked.


Senior Member
I can't take credit for this recipe as a lady that I work with brought it in and it was fantastic.

Cabbage Casserole

1 lb hamburger
1 lb sausage
1 chopped bell pepper
1 chopped onion
1 shredded cabbage
1 small block of Velvetta
1/2 stick butter
1 can Ro-Tel
1 c. Uncle Ben's Minute Rice
1 c. shredded sharp cheddar
1 c. shredded mozzarella

Brown meats together. When brown, drain meat, but leave remaining grease in pot. (Save drained grease as you may need it) Saute bell pepper and onion in pot with grease. Add cabbage and cook until tender. Now add Ro-Tel and Velveeta, then add butter, rice and put meat back in pot. Stir until mixed well. Add salt and pepper to taste. Place in casserole pan and sprinkle cheeses over top. Bake at 325 until cheese is melted. Enjoy.

Jeff Pace


Senior Member
10 minute peanut brittle


1.5 cups of raw, shelled Virginia peanuts (leave the skins on)
1 cup of granulated sugar
1/2 cup light corn syrup
1 teaspoon of butter
1 teaspoon of vanilla
1 teaspoon baking soda
1/8 teaspoon salt

Mix the peanuts, sugar, corn syrup and salt together in a microwave-safe casserole dish until well mixed
Cook in a microwave on high for 4 minutes; open and stir the mix well; then cook on high for another 4 minutes
Open, stir in the butter and vanilla, then microwave on high for a further 2 minutes
Finally, remove from the microwave, open the dish, add the baking soda and stir quickly until the mix is light and foamy
Immediately pour the mixture onto a lightly-greased baking sheet, spreading it out thinly.
Allow the mix to cool - then break it into small pieces and store in an airtight container.
Tip: The trick to making thin, tender peanut brittle is to keep the baking sheet(s) you use warm. I recommend heating them in a conventional oven at around 200o F (about 95o C) before you spread the peanut brittle mix. This should allow you to spread the mix 1cm to 2cm thick without it setting up.
Since we have alot of camping with the scouts, we're constantly looking for new, fun, tasty but quick recipes. Here's a breakfast recipe that's quick when you're on the move:

Breakfast Burrittos:

scramble eggs
fry up some bacon

get some wraps, tortilla, spinach, whatever you perfer.

put all three in, wrap and fold and there you go. Takes about 20 mins.

anyone got any other quick suggestions?
mushroom and bacon

mushrooms sliced

cuttmush rooms in halfand rap in bacon wrustershire saus wile grilling grill them till bacon iz done:)


Senior Member
Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized-
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter,Lawry’s Seasoned Salt
Worcestershire Sauce
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
Have had this several times. Very good. Credit to thepioneerwoman.
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Senior Member
Copycat recipe from Boulder Station, Las Vegas
12 jalapeños, seeded
12 (20-30 count) shrimp, shelled and deveined with tail removed
1/4 lb. grated cheddar cheese
1/4 lb. cream cheese, softened
1/2 tsp. cayenne, if you like it hot
Salt and pepper to taste
1 egg
3 tsp. milk
12 slices bacon

Make a slit on the side of each jalapeño and remove the seeds sack.
Soak the jalapeños for 2 hours or overnight in milk. Mix the cream
cheese and cheddar. Add salt and pepper to taste. Place a shrimp in
each chile and fill the void with the cream cheese mixture. Mix
together the egg, milk and cayenne and dip each jalapeño in egg
mixture and roll in flour. Wrap bacon around each chile and secure
with a toothpick. Set aside for 10-15 min. to allow the coating to

Bake at 375 degrees F. for about an hour or until bacon is crisp, or
grill on med. heat until bacon is crisp.
Tuscan Chops

I first used this recipe on Porterhouse but have adapted it to venison chops and backstraps with great results.

Set your grill up for direct grilling (HOT)
Season your selected cuts. I like kosher salt and cracked pepper.
Beside the grill prepared before hand, have a casserole dish with good olive oil ( just enough to coat the bottom). Add to that three fresh sage leaves, 1 tsp or so of fresh rosemary, and two garlic cloves minced.
Grill meat to desired doneness.
Imediately transfer to the pan and turn to coat.
The heat from the grilled meat brings out the oils from the herbs which mixes with the olive oil and the meat juices.
Man! I would never slap my grandma, but you get the drift!


Senior Member
Broiled/Grilled Salmon

This is simple, but really tasty...


  • Salmon steaks/fillets
  • Mustard (plain not dijon) approx. 1/2 c
  • Honey approx. 1/4 c
  • Pecans approx.1/4 c
  • salt/pepper to taste

Chop pecans and set aside. Heat the honey just slightly in the microwave to make it somewhat easier to stir. In a small bowl mix/stir the honey, mustard and pecans and set aside.
Lightly salt and pepper one or both sides of salmon. Then, spoon mixture over the top of each fillet and smooth outward toward the edge of fillet.
Broil in oven until fish reaches desired texture/temp. As for grilling, I suppose you could partially cook fish on both sides, then add topping and complete the grilling without turning the fish again.
Surprisingly tasty for so few ingredients!


Senior Member
Misc. category

Here's one for appetizer/snack/whatever category:

  • Can of salmon
  • Softened cream cheese (approx. 1/2 - 3/4 of pkg.)
  • Chopped, toasted pecans (to your liking)

Drain salmon, place in bowl, and use fork to separate it into smaller pieces. I don't remove the bones - optional step, of course. Stir in cream cheese and incorporate the two ingredients completely. Next, add chopped pecans and incorporate thoroughly. Chill the mixture until firm. Use as a spread on crackers. Might be good as a spread (on toasted bread) for a special sandwich - if you get real creative. Really good stuff!

If ya'll want help with some illustrations/graphics for the cookbook...I'd be glad to help. Look at my album in my profile to see if what I do would suit your needs. If not suitable, then you can assign me a job.
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juicy turkey

if you want a moist bird, always brine it first. smoked or oven roasted, here is what i do.....

1. get a cooler big enough for bird to be covered with water.
2. measure by the gallon how much water to cover.
3. make brine.

for every gallon of water needed,
1/4 cup kosher salt
1/2 cup brown sugar, light or dark
three stems each of rosemary and thyme
2 tbs whole uncraked black peppercorns.

combine all ingredients into one gallon of water, in a large pot, bring to a boil, salt and sugar should be disolved by then.
cool this mixture with 2 bags of ice.

4. make sure it's cold, dump in cooler. add remaining gallons of water needed.
5. place bird in cooler of brine mixture, add one more bag of ice.
6. keep bird in brine, iced well for 24-48 hours. more flavor on the longer end of the time slot.

now for the cooking....
1. remove bird from brine, rinse WELL.
2. pat the bird dry with paper towels.
3. stuff with 1 apple, cut into wedges, along with 3 stems each rosemary and thyme.
4. shape a triangle out of aluminum foil, so it covers breast only, set to the side for later use.
5. rub light layer ofcanola oil over entire bird.
6. season with salt and pepper.
7. place bird, uncovered, in a blazing hot 475 degree oven for 20-40 minutes, untill skin is colored to your liking.
8. reduce oven temp to 325, cover breast of bird with foil triangle.
9. cook until thermometer inserted in deepest part of breat WITHOUT hitting the bone reads 165 degrees, dark meat will be done at this time also.

10. and the biggest step of all...
bacon ranch dip

8oz containor of sour cream
1 pack of ranch dip powder
1/4 cup bacon crumbles
1/4 cup finely shredded chedder cheese

blend together, refridgerate over night.
mountain man chicken

8 boneless skinless breast
8 1/8-1/4 inch thick slices of ham
monteray jack cheese, shredded
bbq sauce of choice, cattleman's works well

season breast with salt and fresh cracked pepper.
grill breast at med-low temp untill half way cooked.
remove breast to cool side of grill.
begin lightly basting with bbq sauce. continue basting and flipping untill breast is cooked through. the more times you can do this the thicker bbq "glaze" will be.

grill ham slices untill hot. cover breast with ham.
cover with cheese.

serve with home made mashed potatoes.