Those Campfire Recipes

Breakfast
Easy Chilequiles
My Mother taught me how to make this easy version of this so good Mexican breakfast. I like it in the campground because once you start with the basic ingredients of tortillas and eggs you can add variations from cheese to beans and always have something warm and good.

This is one of those recipes that I just start throwing stuff in the pan...no measuring, just warm goodness. You'll need the following:

Eggs
Tortillas (corn or flour ok, works well with tortilla chips, too)
Butter

Your choice of:
Shredded cheddar cheese
Salsa or hot sauce
Chopped Tomatoes
Chopped Bacon or Some Sausage
Refried Beans

Start by melting some butter in your frying pan...you'll want a generous amount as the tortillas really absorb the butter and your pan will dry out causing the eggs to stick if you don't keep adding it. Tear up your tortillas and fry in the butter. Once they are crisp, add scrambled raw eggs and any other ingredients except beans and stir until the eggs are cooked. Top with beans and warmed salsa and enjoy.

Tortilla Chips, Eggs, Shredded Cheddar and Salsa.                                                              ©Marcia Mauskopf 2011

One Eyed Jacks
This is one of my favorite recipes at the camp kitchen and at my own kitchen, too....mouthwatering buttery goodness, protein, and, if cooked til the yolk is firm, a one handed One Eyed treat ;-)

You'll need the following for each "Jack":

• one egg
• one slice bread (I like sourdough with this)
• one generous pat of butter

This is the easiest recipe in the world. Melt the butter in your pan. Take the slice of bread and tear a hole in the middle about the size of the average egg yolk. Start frying the bread in the pan and break the egg over it so that the yolk hits the hole. Slowly fry/toast the bread until golden and the egg is cooked on the bottom, then flip and fry until the egg is completely cooked.

I like mine runny so it stays on a plate with a fork but if you cook until the yolk is hard you can eat this with one hand making it a perfect run around the campground food.

One Eyed Jacks Sizzling In The Pan ;-)                                                                     ©Marcia Mauskopf 2011

Snacks
Strawberry Banana Trail Pudding

When I discovered Freezer Bag Cooking I just about died and went to heaven and wanted to kiss the author that wrote the first recipe that I found. You see, I'm the camp cook (who am I kidding, I'm the all the time cook), and I want to relax in the campground as much as anyone else.  While freezer bag cooking is designed for the trail and I hope to be using it there soon, it makes life in the campground easier and more fun, too.

You'll need:

• 1 Package Instant Banana Pudding (4 serving size)
• 1 Packet Whipped Topping Mix
• 2/3 cup Dry Milk
• 1/2 Cup Dried Strawberries
• 2 Cups Cold Water Plus A Little More For The Strawberries
• 1 Gallon Size Freezer Bag
•  1 Quart Size Freezer Bag

At home, mix the pudding, dream whip and dried milk in the gallon bag, measure your strawberries in the quart bag and pack together. In the campground add a little water to the strawberries, zip shut and set aside to start rehydrating. If you are cooking other things and have hot water, use that as the strawberries plump up faster when the water is warmed.

Add 2 cups cold water to the dry mix and shake for several minutes. If you have kids in your group, this is a fun way to have them participate, handing the bag around the group and everyone takes a turn shaking it. The colder the mixture is, the firmer your pudding will be, so if you have an ice filled cooler, lay it in there for several minutes. once firm, drain excess water from strawberries, mix and serve.

If making this on the trail. it can be eaten as a very soft pudding without chilling, or if access to a patch of snow or a cold stream, it could be chilled using one of those, too.

Easy ingredients that all fit in one bag                                                                                      ©Marcia Mauskopf 2011