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Cooking in the Great
Outdoors We love tent camping, the sounds and sights of nature throughout the day and night makes it one of my favorite forms of relaxation. We also enjoy our campfires and cooking out of doors, be it on coals or camp stove. Camp cooking does not have to be limited to hot dogs, burgers or strange mixtures cooked in foil or zip lock bags though they have their place. Camp cooking, just as camping itself, is a challenge to utilize the limited resources available to the camper and limit waste. We often stop on the way to our camping destinations for breakfast at Bob “down of the farm” Evans. Bob tends to want to overstuff us and there are almost always leftovers, we have them packaged up and include them in our pantry. We also like to buy food from local sources near the camp. This lends a local flavor to our menu and helps, however small, the local economy. The names chosen for the recipes on this page reflect the regions where we camped along with the ingredients chosen. Here are some other sites you where you may find recipes and other stuff. “The Chuck Wagon Diner” offers recipes, methods, and books “Quiet Journey” offers recipes for canoe campers, the rest
of the site is inspired by Quetico Park in northwestern Ontario, Canada nice
site to explore. “Cowboy Cooking” Features cowboy cooking along with other
cowboy stuff |
Pocomoke Scramble
3 eggs Chicken meat shreded or chopped 1 Tomato chopped olive oil 1 Hot or Mild chili pepper also chopped Salt, Pepper, (any special seasoning you have) Add oil to pan and heat. Add chopped Chilis to the pan and allow to simmer at low heat. Increase heat and add Chicken meat, we used leftover chicken dogs. heat through and brown slightly. Break three egges on to the chiles, increase heat. As eggs cook gently scrample in pan. When almost cooked turn off heat, toss in tomatos and allow to rest while eggs finish cooking. Serve and enjoy. Enough for 2 people. |
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The Accomack Omelet 4 large eggs 4 slices provolone cheese 3 Bob Evan’s turkey sausage links (leftovers from breakfast past) 2 Jalapeno Peppers (more of less) chooped small Pico de galo or salsa Salt and pepper small amount of moo (half and half, milk, etc.) butter (or…whatever ya got) Hot Hot Coffee 1. Sit back and review the directions listed below and drink that wonderful brew! 2. Add butter to the griddle and simmer peppers on low heat (no burnin the peppers) 3. While that’s going on beat your eggs in a bowl with the moo. 4/ Slice the turkey sausage into little circle and add to the peppers to warm them up. 5. Remove peppers and sausage to another bowl. 6. Add another dab of butter to the griddle and pour in your egg mixture add salt and pepper. 7. Lay the four slices of cheese to cover the eggs completely 8. Now scatter the peppers and sausage on top of the cheese 9. ahhh now the tricky part…gently yet firmly fold the omelet into your desired shape. 10. Cook untill eggs are done 11. Upon serving, garnish with salsa. Enjoy!!! |
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First Landing Chicken 2 (or more) Chicken breast bone in Olive oil Salt, pepper Rub of Choice Corn on the cob soaking in water 1. Slide Chicken Breast onto long skewers or sticks (green) We used marshmallow roasting sticks from the camp store and you may need more then one to help stabilize the meat. 2. Lightly
rub chicken with olive oil, salt pepper and whetever else suites your
fancy. The key here is to make sure you get it in all the little nukes
and cranies. I like to put alot because it makes a good cruchy spicy
crust. 3. Balancing the meat precariously on two logs above the fire and rotate often. 4. Follow these rules: a) Take a drink of your Champeign, then a couple more drinks with the appropriate "ahhhhh Thats good stuff" b) frequent rotisourie-like turning over long low heat. c) Repeat often untill cooked. (juices will run clear) You
will hear the sizzle as bird juices drip into the fire but don’t
try to speed
this along your patience will be rewarded with some real juicy
bird. 5. Fifteen or twenty minutes before you take the chicken from the fire insert the two ears of corn deep within the fiery coals. |
Westmoreland French Toast 2 Bob Evan’s biscuits a day or so old
2 eggs Moo (half and half, milk etc) 1 jar of black berries in heavy syrup (or the sub of your choice)We used ones I picked at Westmoreland Berry Farm and canned. 2. Beat eggs and Moo together in bowl 3. Pour over biscuits and allow the biscuits to soak in the batter but don’t make them to soggy. We used the Styrofoam take out container from Bob “down on the farm” Evan’s. 4. Put butter in your frying pan and brown on both sides. 5. Drain the berries saving half of the liquid. Enjoy the remaining liquid cause it’s “Darn good” 8. When the biscuits are done pull them from the pan and wrap gently with foil. 9. Add a little more butter to the pan and then add the berries and reserved juice. 10. Cook the berries allowing the juice to reduce at least by half. 11. Unwrap biscuits, plate and pour the berries on top. |