Monday, December 12, 2016

Recipes from Outdoor Cooking Day

No-Cook Cooking -- Fudge in a Bag
serves 6-8

3 oz cream cheese
1 lb powdered sugar
6 Tablespoons hot cocoa mix or 1/2 cup cocoa
2 Tbsp butter
2 1-gallon ziploc

Put all the ingredients in the ziploc, remove air as much as possible,
close completely.
Put one ziploc into the other one, remove air, zip shut.
Squish by hand until smooth -- usually takes about 15min.
Equipment:  spoons


One Pot cooking-- Vegetarian chili
serves ~10
Prep 15 min, Cook 1 hour, Ready in 1 hr 15 min
** NOTE:  this is too spicy for little kids -- reduce chili powder to
1/8 cup or less! **

1 tablespoon olive oil
½  medium onion, chopped (use one third of 12 oz bag)
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped (chop in advance)
3 cloves garlic, chopped (or 1 tablespoon jarred minced garlic)
1 (7 ounce) can chopped green chile peppers, drained
3 (28 ounce) cans crushed peeled tomatoes
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained (rinse and drain in advance)
1 (15 ounce) can garbanzo beans, drained (rinse and drain in advance)
1 (15 ounce) can black beans, drained (rinse and drain in advance)
1 (15 ounce) can whole kernel corn

    Heat the olive oil in a large pot over medium heat. Stir in the
onion, and season with bay leaves, cumin, oregano, and salt. Cook and
stir until onion is tender, then mix in the celery, garlic, and green
chile peppers. Reduce heat to low, cover pot, and simmer 5 minutes.
    Mix the tomatoes into the pot. Season chili with chili powder and
pepper. Stir in the kidney beans, garbanzo beans, and black beans.
Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in
the corn, and continue cooking 5 minutes before serving.
Equipment:  big pot, stirring spoon, stove, propane, ladle, bowls, spoons


Vagabond Stove cooking – Pancakes

Makes about 6 big pancakes

1 cups pancake Bisquick mix
2/3 cups milk
1 egg
1 bottle Syrup
Directions:  mix bisquick, milk, egg, and water, whisk until smooth.
Cover vagabond stove with foil, spray with cooking spray, then use
measuring cup to pour one pancake onto the foil.  Flip pancake to the
other side when bubbles emerge and solidify.  Carefully remove foil
and use as plate for eating.
Equipment:  Bowl, whisk, measuring cup for pouring, measuring cups.
Foil for cooking and eating, spray oil, spatulas, vagbond stoves,
optional:  small pie pan for holding coals


Dutch Oven cooking-- Chicken Pot Pie

About 15 servings per dutch oven
** Note:  This recipe is very flexible -- we used leftover bok choy
and carrots from lunch and it was spectacular.  Can increase/decrease
potatoes and meat.  For vegetarians, change to cream of mushroom soup
and could add cooked tofu or other meatless patty.

Biscuit dough - 1 biscuit per small person
Chicken, cooked - ⅙ # per person
Cream of chicken soup -- 3 cans per oven
Potatoes, cubed finely  - ⅓ med potato per person
Onions - ½ per oven
Celery - ¼ stalk per oven
Garlic - a couple of cloves per oven
Frozen vegetables - peas, carrots, corn and beans (no broccoli!) - 1 lb per oven

Directions:  Prepare coals.  Carefully double-line dutch oven with
foil to prevent leaks.  Cut up vegetables, chicken, and potatoes
finely (they will cook better if they are small pieces).  Add
vegetables, chicken, potatoes, then pour soup over, then place
biscuits on top.  May want to add a little water if you're mostly
using frozen vegetables.  Cover, cook for about 30-45min until the
biscuits are done.  (If the vegetables and chicken are frozen the
cooking time will be longer!)

Equipment:  ovens, foil for lining, coals/fire equipment, serving
spoon, cutting board and sharp knives, dutch oven thermometer and lid
lifter, bowls, spoons


Foil cooking -- Baked apples

brown sugar (about 1/2 cup per ten apples)
butter (about 1/4 stick per ten apples)
optional:  red hots, caramels, grated ginger

Directions:  Core apple.  Place one apple in center of foil.  Stuff
the middle with brown sugar.  Add a small pat of butter on top.
Sprinkle with cinnamon, add red hots/caramels if desired.  Carefully
fold foil so apple is in a pouch and does not leak; create small
"handle" on top to make it easier to grab out of the coals.  Write
name with sharpie on top.  Place directly on HOT coals; depending on
temperature they will take about 30 minutes (listen and smell to tell
when they're done--when the apple gets soft they're definitely done
but they're still good even if they're a bit crunchy).

Equipment:  Apple corer, cutting board, 1 sq ft foil per apple, table
knife for butter, spoon for sugar, coals and fire equipment, tongs,
sharpies, spoons to eat with


Stick cooking -- Cinnamon rolls on a stick
1 crescent roll per person
sugar (1 - 1.5 tsp per person)

PREP:  premix cinnamon and sugar
Directions:  Wrap end of stick with foil.  Wrap crescent roll around
stick (squish to make sure it's all connected and one piece).  Turn
slowly over coals until it is baked and brown.  Carefully remove from
stick and sprinkle cinnamon sugar in the middle.

Equipment:  1 dowel per person, foil <1sq ft foil per stick,  small
bowl for sugar, 2 spoons, coals and fire equipment, napkins