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Old 09-04-2008, 12:53 AM   #51
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Ham and Potato Au Gratin


1-1/2 cups cooked ham, diced
2 cups milk
3 cups potatoes, diced
Season salt and pepper
4 Tbsp margarine
1/2 cup grated cheese
1 onion, minced
2 Tbsp fine bread crumbs
3 Tbsp Flour Melt the margarine and saut onion in a skillet. Blend in flour to make a light roux. Gradually add milk and cook; stirring until thickened. Add pepper and seasoned salt. Pour over ham and potatoes in Dutch oven. Sprinkle cheese and bread crumbs over top. Bake at 400 for 20 min. (12 briquettes on bottom and 10 on the lid)
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Old 09-04-2008, 12:57 AM   #52
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COUNTRY PORK AND BLACK-EYED PEAS

1 lb. dried black-eyed peas
salt and pepper to taste
1 smoked pork shoulder
(weighing about 7 lb.)

Pick over peas, then rinse. Place in medium-sized bowl.
Add water to cover. Let stand overnight; drain. Place pork in
a kettle. Add water to cover. Heat to boiling. Cover and
simmer 1 1/2 hours. Add peas to kettle. Cover again, simmer-
ing 1 1/2 hours longer, or until pork and peas are tender.
Remove pork from kettle. Trim off skin and fat layers. Slice
about half of the pork 1/4-inch thick. Season peas to taste
with salt and pepper. Spoon onto a deep large platter.
Arrange pork slices over top. Wrap remaining pork and chill
for another day.
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Old 09-04-2008, 01:08 AM   #53
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foil pack pork chop pockets


pork chops (for how ever many there are)
cream of mushroom soup (condensed) either golden or regular
minute rice (uncooked)
small amount of water

Pull aluminum foil to over fit the pork chop because you will be
adding. Place one pork chop on the foil...place at least two table spoons of
rice on top and then the same amount of soup on top of that. drizzle
with some water. At this point you can also add any seasoning you like.
Fold the foil into a package. Usually, the packs will let you
know they are done when steam tries to escape. (normal cooking time is about 30 minutes
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Old 09-04-2008, 01:12 AM   #54
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Steak Dinner in a foil bag for 1



Steak or Steak tips (Enough for one serving) covered with your favorite seasoning
1 small onion
1 Potato cut into pieces
Handful of carrots
Steak Sauce

Place all ingredients in heavy duty foil or foil bags and top with steak sauce. Close foil and place in hot fire on coals. Turn every five minutes to help cook evenly. Cook for 20-30 minutes until meat is cooked to your liking.

Helpful Hint:
Use Heavy duty foil bags (like Reynolds foil bags) so you can rotate the top and bottom on the coals. When you use regular foil it is harder to turn upside down.
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Old 09-04-2008, 01:17 AM   #55
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Foil Bag Surprise

1 package of polish sausage sliced
1 green pepper sliced
1 onion sliced
1 package fresh mushrooms sliced (We use two, because we love mushrooms)
1 package hash browns, or potatoes o'brien
garlic powder, salt, pepper to taste.

Mix all of the above in a foil bag. Roll up end to seal. When heated all the way through, cut a slit in the foil and serve out of the bag. NO DISHES TO CLEAN!!

The beauty of this is that you can make it at home before you leave to camp. Just pitch it in the cooler before you leave. When you get there throw it on the grate with a loaf of French bread. rolled up in foil)


substitute ground beef , pork sausage or ground pork for polish sausage for a whole different twist.
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Old 09-04-2008, 01:24 AM   #56
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Foiled Chicken


1 sm Green pepper; chopped
1/2 sm Red pepper; chopped
10 Mushrooms; chopped
4 lg Chicken breasts
1 cn Pineapple slices (8oz)
Non-stick cooking spray *or* 1 tsp butter
Garlic powder, salt and/or pepper to taste .
4 Squares heavy duty foil (16x16 inches)


Divide the bell peppers and mushrooms into 4 equal parts. Coat a small area in the center of the foil with cooking spray or a small amount of butter. Place a portion of peppers and mushrooms on the greased area of the foil. Top with a chicken breast and a pineapple slice. Season with garlic powder, salt and pepper to your taste.

Fold the foil securely and check for leaks. Place on the coals for 10 to 15 minutes per side.
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Old 09-04-2008, 01:28 AM   #57
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Great No Fuss Brisket


(Being a weekend camper, this works great, just prepare before you leave, wrap well in foil and secure in a seal able plastic bag, and throw it in the cooler, when your ready to cook, just remove the plastic bag, and cook on the grill!!)
1 brisket
1/2 t cayenne pepper
1/2 t salt
1/2 t black pepper

Directions: mix and rub well on the brisket. Squeeze on some mustard, top with sliced onions and about 4 cloves of garlic, wrap well.
When ready to cook, make sure you have allot of coals, (or wood) and slow cook for about 4-6 hrs depending on the size ( 30 minutes per pound is a good guide) then slice, and I serve with flour tortillas and salsa. just like fajitas
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Old 09-04-2008, 01:33 AM   #58
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Burgers in Foil


1.00 .to 1 1/2 lb ground beef
4.00 16-inch squares aluminum
. foil
4.00 Carrots; sliced
1.00 cn Potatoes; 16oz, sliced
2.00 sm Green bell peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Salt & pepper to taste

Separate meat into 4 portions. Place each in the center of a square
of foil. Top with equal portions of chopped carrots, potatoes and
peppers. Season with dehydrated onions, Worcestershire sauce, salt
and pepper to taste. Seal foil, checking for leaks. Place on hot
coals for 10 to 15 minutes per side.

Makes 4 servings.
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Old 09-04-2008, 01:46 AM   #59
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Juicy Lime Chicken


Ingredients:

2 boneless chicken breasts
1 bottle Tequila Lime sauce
1 lime, sliced

(serves 2)

Put each chicken breast on a square of aluminum foil. Generously apply lime sauce, covering both sides of the chicken. Place about 4 lime slices on top of each chicken breast. The sauce will prevent the chicken from burning to the foil. Double wrap in foil, place on coals. Cook roughly 30 minutes, depending on thickness of chicken, turning over every 7 minutes or so. After cooking, squeeze cooked lime slices over chicken. If desired, add more sauce. Enjoy!

(This is good to prepare with campfire potatoes cooked in foil, season potatoes with leftover lime sauce)

Allright guys , wanna blow your wife or g/f's skirt up ?
fix the above along with these green beans and a good dinner salad .
she will be floored you even made the effort.

GREEN BEANS :
1 can of green beans (drained) use half a can of tap water in the juice's place.
1 beef bullion cube
1 tbsp. butter
2tbs. dried onion
salt and pepper to taste

cook all in sauce pan over camp fire until bulloin cube is disolved. stir well cook again for 5 mins.

serve all of above with drink of your choice and enjoy it.

Don
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Old 09-04-2008, 01:49 AM   #60
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1 lb. skinless polish sausage cut in 1" pieces
3 potatoes, peeled & diced
1 onion, diced
1/2 cup baby carrots
1/4 head of green cabbage, shredded
salt & pepper to taste
1/2 cup of margarine

Cut approx. 12" X 12" square aluminum foil.
Layer the vegetables and polish sausage in
square and add approx. 1/4 cup of water (or
use ice cubes) per package. Leave enough
room to bring the foil to the top and fold and
seal. Then do the same with the ends. Repeat
until all vegetables/sausage have been used.
Cook on grill on low approx. 1/2 hour. The carrots seem to take the longest time.

This is excellent warmed up too. If camping,
can be eaten out of the foil to save on cleanup.
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Old 09-04-2008, 01:51 AM   #61
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Stuffed Zucchini or Onions


1 pound ground beef
4 zucchini or large sweet onions
1 egg
bread crumbs or crackers
Salt, pepper or chosen seasonings
Scoop out vegetable leaving thick layer in tact. Chop the excess into smaller pieces. Add crumbs, meat, egg and seasonings.. Fill shells with mixture and wrap with aluminum foil Place directly on the coals.
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Old 09-04-2008, 01:55 AM   #62
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Grilled Chops


3/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon chili sauce
1 tablespoon brown sugar
1/4 teaspoon garlic powder
6 rib or loin pork chops (3/4 inch thick)

In a large re-sealable plastic bag or shallow glass container, combine the first five ingredients; mix well. Remove 1/4 cup for basting and refrigerate. Add pork chops to remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once. Drain chops, discarding marinade. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear. Yield:6

side note ; I Do not buy pre cut pork chops, instead buy a pork loin and cut your own when ready to use. they are fresher and you can cut them as thick as you want them . also you can grill the rest of the pork loin in foil for another meal in itself.
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Old 09-04-2008, 01:57 AM   #63
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Oriental Chicken Grill
Recipe Card

Ingredients:
1/2 cup orange juice
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon lemon-pepper seasoning
1 teaspoon ground ginger
1/2 teaspoon garlic powder
2 boneless skinless chicken breast halves
Directions:
In a small bowl, combine and mix first six ingredients. Set aside 1/4 cup for basting. Put chicken and the rest of mixture into a resealable plastic bag. Put in fridge overnight. Next day drain & discard the mixture. Grill chicken over medium heat. Baste several times with reserved marinade. Serve on rolls with your favorites - lettuce, tomato, etc.
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Old 09-04-2008, 01:58 AM   #64
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Marinated Chicken


Ingredients:
Marinated Chicken
2 Chicken breasts boned and skinned
1/2c viva Italian salad dressing
Directions:
Marinate the chicken breasts for at least an hour, in the fridge. Place on grill and cook until done through, approximately 20 minutes or until juices run clear. Use leftover marinate for brushing on chicken as you cook.
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Old 09-04-2008, 02:01 AM   #65
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Grilled Potato Halves


Yield: 4 servings

4 Cloves of garlic (chopped)
1/4 ts Salt
2 tb Olive oil
2/3 ts Oregano
3 ts Dried rosemary
1/2 ts Paprika
1/2 ts Black pepper
4 Long russet potatoes (cut in half).

Combine all ingredients except potato. Let stand 1 hr. Boil potatoes
for about 15 minutes. Brush the seasoned oil on top of the potatoes.
Grill for about 15 minutes or until slightly charred. Don't cook over
direct coals.

1 or 2 mesquite chunks added to the coals gives a nice flavor.
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Old 09-04-2008, 02:04 AM   #66
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Grilled Meatloaf


Ingredients - 1 Meatloaf Recipe
4 - 6 onions, depending on size, hollowed
Hollow out the middle of the onions. Mix your favorite meatloaf recipe using the LEANEST beef.

Stuff the onions with as much hamburger mixture that will fit. Place onion in middle of square piece of foil. P

pull sides of foil to top and twist. Bake on BBQ grill until beef is no longer pink. Usually 45 minutes or so, depending

on size of onion. You can mix, stuff and freeze at home. Pop into cooler, and these will be ready to cook that night!

they are damn good !
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Old 09-04-2008, 02:09 AM   #67
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THIS IS THE BEST TENDERLOIN YOU WILL EVER EAT



Apricot-Ginger Pork Tenderloin


Apricot-Ginger Pork Tenderloin

1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon ground red pepper
2 well-trimmed pork tenderloins; (3/4 to 1 lb ea)
=== SAUCE ===
1/2 cup apricot preserves
1 tablespoon finely-chopped crystallized ginger
1 tablespoon sherry vinegar
1/4 teaspoon dried thyme

In a small bowl, combine oregano, salt, thyme, black pepper, and red
pepper. Rub mixture on all sides of pork tenderloins, pressing it into
meat surface.

Place tenderloins in center of cooking grate. Grill 25 to 30 minutes for
medium (160 degrees) and centers are still slightly pink, turning
occasionally throughout grilling time to brown them evenly.

Meanwhile, make Sauce: In small saucepan, combine all sauce ingredients.
Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is
hot. Remove from heat and keep warm.

Remove tenderloins from grill. Carve into slices and serve with sauce.

This recipe yields 4 servings.
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Old 09-04-2008, 02:11 AM   #68
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chicken fiesta


Take a square piece of foil. Take 1/2 of a potato sliced thinly and put it in the center of the foil. Then put on boneless chicken breast. Sprinkle with some taco seasoning and aTbsp of salsa. Then sprinkle with cheddar cheese. Wrap up in foil allow some space to expand. Cook over the campfire or in the oven at 350 for 45 min. Open carefully then top with sour cream.
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Old 09-04-2008, 02:14 AM   #69
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Campfire Sausage and Beans


1 medium sized onion, thinly sliced
1 medium sized green pepper, cut into 1/2 inch squares
1 or 2 tablespoons vegetable oil
1 15 oz. can baked pork and beans
1 15 oz. can butter beans, drained
1 small can sliced mushrooms, drained
5 oz. ready-to-eat smoked sausage
1/2 cup catsup
1/4 cup mustard
2/3 cup maple syrup
1 teaspoon oregano
5 whole cloves
2 small bay leaves
Heat the oil in a large saucepan over a low fire and gently saut
the onion slices and pepper squares until the onion is slightly transparent, about 3 or 4 minutes. Add baked beans, butter beans and sliced mushrooms and stir well. Cut the sausage into bite sized pieces and add to the beans, together with the catsup, mustard, maple syrup, oregano, cloves and bay leaves. Cook the beans, stirring occasionally, until all the ingredients are piping hot. Serve immediately
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Old 09-04-2008, 02:18 AM   #70
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THIS ONE IS PRETTY GOOD


Pork Tenderloin With Apples


Comments:

Ingred: 3 slices of bacon
1 pork tenderloin approx. 1-1/2 lbs.
3 tart apples ( ex.) granny smith or Jonathan
course ground black pepper
1/2 C. apple cider vinegar
1/2 C. water
1/4 C. sugar

In a large frying pan, fry the bacon and set aside. While bacon is cooking remove all the silver and fat from the tenderloin. Sprinkle lightly with the pepper. Brown the tenderloin in the same pan with the bacon grease, on all sides, cook on low for approx. 25-30 minutes. Remove from pan and keep warm under foil. Mix the vinegar, water and sugar and set aside. Slice the apples and place in the same pan along with the vinegar mixture. Cook uncovered until apples are tender . Slice tenderloin into medallions and pour apples over the pork. I serve it with a salad
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Old 09-04-2008, 02:21 AM   #71
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THIS ONE IS GOOD BUT I DON'T DO THE COLE SLAW ON IT.


Mississippi Pulled BBQ


2 lb Boston Butt/Pork Roast
2 lb Beef Roast
1 Diced Onion
1 Tbls Chili Powder
2 Tbls Garlic Salt
2 Tbls Pepper
1 Tbls Celery Salt
1 Tbls Paprika
1/2 Cup Apple Cider Vinegar
1/2 Cup Bottled BBQ Sauce
1/2 Cup Prepared Mustard
1/2 Cup Ketchup
1/4 Cup Lemon Juice
1/4 Cup Honey or Maple Syrup
2 Tbls Hot Sauce

Boil the meat for 2 hrs or until tender, reserve liquid, cool, tear/pull the meat. Return the meat to just enough liquid to moisten. Combine remaining ingredients and add to meat, simmer for 2 hours adding more reserved liquid as needed to keep moist.

Serve on a bun, if desired, along with Tater Salad, Baked Beans, and Cole Slaw
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Old 09-04-2008, 02:25 AM   #72
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BREAKFAST BURRITO'S

This is a great way to cook a small crowd something to eat that is fast, easy, and can totally be cooked in one skillet.

To make it even simpler, I mix up a few eggs with a little milk, salt & Pepper, and store it in a mayo jar for future use.

Brown the crumbled sausage and drain. Pour in the pre-mixed eggs, a little salsa, onion, peppers, mushrooms and/or anything else you want to throw in. Scramble till done. Top with Cheese.

Scoop out spoonfuls onto a flour tortilla, roll up and enjoy!
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Old 09-04-2008, 02:27 AM   #73
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Bourbon Pork (or Lamb) Chops
(get over it Benji)

8 1 inch thick pork (or lamb) chops
2 tsp oil
1 clove of garlic crushed
2 ounces bourbon
1 ounce soy sauce

Brown chops in hot oil in large skillet. Add mixture of garlic, bourbon & soy sauce.
Simmer, covered for 15 - 20 minutes. Drain, reserving pan drippings to serve over chops. Yield 8 chops.
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Old 09-04-2008, 02:30 AM   #74
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Cubed steak in mushroom sauce


5 cubed steaks
family sized can of cream of mushroom soup
1/2 cup water

Fry the cubed steaks in a frying pan or wok. ( I use my cheap Coleman one burner stove).
remove cubed steak and set them on several layers of paper towel to drain the grease. wipe
out the pan and put the steaks back in the pan with the cream of mushroom soup and the 1/2
cup of water. Stir the soup in with the water and cover. Let simmer for at least 10 minutes
with a low flame. (the meat becomes more tender if you simmer for longer) Serve over rice
or egg noodles.

better over egg noodles if you ask this bunch here
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Old 09-04-2008, 02:34 AM   #75
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Campfire Potatoes


You can adjust the recipe to accommodate the amount of people you have.
This recipe will feed 6-10 people.

10 lbs potatoes (peeled and cubed)
1 package smoked sausage (sliced, bite size)
2 cans Campbell's Cheddar Cheese soup
2 cans Campbell's Broccoli/Cheese soup
small package of baby carrots
2 bell peppers chopped
1 onion (chopped)
salt and pepper to taste


THIS IS BETTER WITH TWO GRILLED ONIONS SLICED AND DROPPED IN INSTEAD OF 1 ONION JUST CUT UP AND COOKED WITH IT.
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