Camp cuisine: A warm fire can be the perfect setting for a rustic meal

If Memorial Day is just a few weeks away, tents and sleeping bags are sure to be dug out of garages and sheds soon. Along with those camp supplies comes the Dutch oven, griddle and the other camp kitchen items that make camping as delicious as it is fun.

Every camp has one person who thinks of themselves as the camp cook. Undoubtedly, their "specialty" will include mixing everything in the camp in a Dutch oven, throwing coals on it and then presenting the paste to the hungry campers about an hour later. Fortunately, in those same groups, there is usually one person who truly knows that the wilderness affords no less luxury than a five-star restaurant, with a little preparation.

A Dutch oven is a great resource for camp cookers who aren't going to be backpacking to the site. They are big and heavy, but are very versatile. The same goes for a cast-iron skillet -- they can be used a number of ways, to make a number of foods, but they are heavy and bulky.

Another often-overlooked "utensil" is a hobo pie iron. They can be found through Cabela's and other mail-order catalogs, as well as at outdoor stores. The small iron has a top piece and a bottom piece, which snug together before being placed in the coals. Using two pieces of bread, you can make just about anything. With a little apple pie or cherry pie filling, they make perfect desserts. With pizza sauce and cheese, you have a camp stromboli in about five minutes. The irons can also be used to grill hamburgers, steaks or even small pieces of chicken.

A very useful camp kitchen tool that never leaves the house is a good vacuum-packing machine.

While at home, you can chop onions, dice carrots or julienne peppers, and vacuum pack them for when you get outdoors. You can also vacuum pack precise amounts of coffee for every pot you brew and, as many campers will attest, nothing beats a cup of camp joe in the morning.

There are convenient spices available for campers and backpackers at local "box" stores. The round shakers include several spices, such as salt, pepper, dill, garlic powder and cayenne, and are light to pack. They help bring the convenience of the kitchen to a campsite.

Over the camp fire, steaks, chicken, ribs and any number of great-tasting recipes can be made. Thanks to the miracle that is tin foil, you can bring what amounts to a portable oven with you to your campsite. Desserts and pasta are also nice camp treats that are made possible through the use of Dutch ovens or tin foil.

Utensils are available in a variety of forms. There are those that snap together and fit into a pocket knife-shaped holder, or there are always plastic untensils.

Simple mess kits, which are relatively cheap, can include two pans, a cup and a bowl, which makes them ideal for small camping trips.

One thing to always remember is a camp mitt, because digging hot foil out of a fire is tough to do without one.

Recipes are available through a number of sources. There are countless books and Internet sites where people can find recipes, cooking tips and other resources, including places to purchase such things as Dutch ovens. Two very good sites are www.gorp.com and www.camprecipes.com. Both have in-depth articles and recipes about camp cooking.

With a little forethought, camp cooking doesn't have to be just hot dogs and marshmallows -- although that is a tough combimation to beat as the fire crackles and warms your sleeping bag.

Camp recipes

Breakfast or dinner?

1 package shredded hash browns (if using boxed, re hydrate with water and drain)

Sausage (bulk, fried and crumbled) or chopped ham or crumbled fried bacon

One small onion chopped (or 1 tablespoon dried onion)

One garlic clove (or garlic powder or salt)

1 8-ounce package grated cheese (your favorite)

6 eggs, beaten well

Pam spray or vegetable oil

This can be cooked in a skillet, Dutch oven or regular oven.

Spray bottom of pan, put hashbrowns on bottom, place meat choice on top of hashbrowns, mix onion, garlic with eggs, and pour over hashbrown and meat mix.

Top with cheese and bake 30 minutes or brown on stove top, cooking potatoes and meat first, then add egg mixture, turn once and, when done, add cheese and cook until melted.

This recipe is great served with homemade salsa or chili.

Dutch oven potatoes

Use a 12-inch regular Dutch oven

1 pound bacon, diced

2 onions, diced

2 green peppers, diced

12 medium red potatoes, peeled and sliced into

dollar-sized pieces

1 pound sharp cheddar cheese

1/4 lb pound Swiss cheese

salt and pepper

Fry bacon in Dutch oven. Add onions, peppers and sautŽ. Pour part of the bacon grease off and add potatoes. Add salt, pepper and seasoning to taste. Mix together, but don't stir while cooking. Put 8 briquettes under the oven and 14 on the lid. This will allow all the potatoes to cook uniformly without stirring.

Cook approximately 45 minutes. Check with fork -- when done, grate the cheese together and sprinkle evenly over the top of the potatoes and replace the hot lid. The cheese will melt down through the potatoes and they are ready to eat.

The above two recipes were taken from www.michcampgrounds.com.

Banana boats

Bananas

Chocolate chips

Mini marshmallows

Peel one side of the banana, leaving the peel attached. Cut a slit in the banana, and add a handful of chocolate chips and the mini marshmallows. Wrap in foil, and place on warm coals. Eat warm.

(This recipe can be prepared before you go camping and makes a nice dessert around the fire.)

Tin foil dinner

1 pound, ground chuck

1 small bag of baby carrots

Garlic powder

Cajun seasoning (optional)

4 large potatoes

1 medium onion

Salt and pepper

Butter or margarine

Create your own tin foil bag, making sure to double the foil. Divide ground chuck into four even pieces and break up into four tin foil bags. Cut each potato into small pieces into each bag. Slice onion medium size pieces and separate into each bag. Add carrots and butter to each bag. Season as much as you like. Cook on an open flame or throw it right into the coals for 45 minutes to an hour.

Nichole Thusius, www.camprecipes.com

Foiled fish

1 pound fish fillets

2 tablespoons margarine

1/4 cup lemon juice

1 tablespoon fresh parsley, chopped

1 teaspoon fresh dill weed

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

1 onion, sliced

Use heavy aluminum foil cut into squares. Place equal portions of the fish fillets on each piece of foil. In a saucepan held over the fire, melt margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to blend well.

Pour this mixture over the fish, sprinkle with paprika, and top with the onion slices which have been separated into rings. Fold the foil over the mixture and seal tightly. Leave a little space for the food to expand while cooking.

Place on a hot griddle or coals and grill for 5-7 minutes per side.

Fish should flake easily when done.

"Jason" www.camprecipes.com

Fruit crisp

1 tablespoon instant tapioca

2 tablespoons powdered dry milk

1 tablespoon brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons chopped walnuts, pecans or sliced almonds.

At camp, add the above mix to 1/2 cup dehydrated apple leather, torn in strips and enough water to cover. Allow to rehydrate 1 hour (or overnight). If the applesauce still has leathery "clumps" after an hour, add more water.

Heat to boil, stirring constantly. Add 1 cup of fresh berries or rehydrated fruit. Stir to thoroughly mix, then remove from heat.

Sprinkle with 1/2 cup granola or crushed cookie crumbs, cover and let stand 10 minutes.

"B. Braaten" www.camprecipes.com.

Perfect camp steaks

Average sized steak

Butter

Worchestershire sauce

Create a double-layered foil bag, and place the steak in it. Add a generous portion of butter, and a generous portion of Worchestershire sauce. Place on warm coals, and slow cook for 45 minutes to an hour. Open and enjoy.

Other spices may be added during the initial stages, if desired, such as salt, pepper, garlic, parsley or any other seasoning.

Traditional camp fare

Hot dogs

Buns

Find a large stick. Whittle a perfect spear. Stab hot dogs, roast on fire, pop in mouth, repeat process.