Jean at http://www.adventurefoods.com/afsearch.asp sent this news Letter to me and I have posted it here for everyone ....... Some good ideas in here. Â
OUTDOOR COOKING
 There is something very special about camp cooking. Everything just
seems to taste so very good at camp! But camp cooking requires a different set of rules and equipment then those that we use at home. Camp cooking can be an activity in itself. Take some time to plan your meals and decide how you wish to prepare them. Outdoor cooking involves quite a bit of skill and innovation but with a little practice and creativity you too can become an "outdoor chef". Enjoy not only the food but the process of preparing it!
 CAMP COOKING TIPS
 Measure ingredients for each meal ahead of time and pack in Ziploc
bags. Label each bag accordingly. Reuse bags if possible.
 Prepare soups, stews or chili etc ahead of time. Freeze and keep in
cooler. Reheat for a quick meal.
 Don't forget the heavy duty aluminum foil. There are many uses for it
at camp.
 Be very careful with gas canisters. Keep upright at all times. Keep
outside in well ventilated area. Check for leakage by putting soap liquid
on all connections. Turn off when not in use.
Freeze meat before putting in cooler. Keeps other foods cold and will
keep longer.
 Cover pots whenever cooking outdoor. Food will get done quicker and
you will save on fuel. Also helps keep dirt and insects out of your food.
 For ease of clean up and to protect from smoke and fire damage, put
liquid soap on outside of your pots and pans before putting over the fire.
 Block ice will last longer than cubed ice.
 All items in your cooler should be packed in watertight bags or
containers.
 To avoid unwanted visits from animals, keep food stored away or hang
above ground level.
 Apply oil on camp grill to keep foods from sticking.
Cans of frozen juice keep other foods cold.
 Use convenience or instant foods for quick meals.
 Use fireproof cooking equipment. Keep handles away from extreme heat
and flames.
 To keep matches dry--dip stick matches in wax and when needed, scrape
off the tip of the match and light. Also keep matches in a waterproof
container.
 Use Ziploc bags to store foods like soup, sauces, chili etc. Freeze
the bag and put in cooler. It helps keep other foods cold and when ready
to eat, put bag in hot water to heat through.
 To fix a cooler leak, apply melted paraffin wax inside and outside
the leaky area.
 Put a pan of hot water on the fire while you eat so that it'll be
ready for cleanup when you are done.
To keep soap clean at your campsite, put it in a sock and hang from a
tree.
 Pita bread packs better and stays in better shape while camping than
regular type breads.
 Bring energy boosting snacks such as GORP trail mix, granola bars,
dried fruit, beef jerky etc. for in between meals.
To cook hamburgers more evenly throughout, put a hole in the middle
of your hamburger about the size of your finger, during grilling the hole
will disappear but the center will be cooked the same as the edges.
 Fill gallon milk jugs or 2 liter soda bottles with water or juice and
freeze. They keep the cooler cold and provide a cold beverage.
To remove odors from your cooler, wipe with a water and baking soda
solution.
Use a separate cooler for drinks so not to open the food cooler too
often.
 Replenish your ice often. Keep your food cold at all times to avoid
food spoilage and food poisoning.
 To keep marshmallows from sticking together, add a little powdered
sugar to the bag. Brand name marshmallows are less likely to stick
together.
 When making egg sandwiches using English muffins or bagels, cook your eggs in a canning ring.
 Consider using a crockpot. Prepare and start your dinner in the
morning before your activities. It'll be ready to eat when you get back.
 If you add too much salt to a recipe, add a peeled potato to the dish
and finish cooking. The potato will absorb the excess salt.
On your last day of camp, use your leftover meats and vegetables to
make omelets for breakfast. You can use almost any ingredient in omelets. Then you don't have to take the leftovers home with you.
 Pre-chop ingredients such as onion, peppers etc at home. Pack in Ziploc bags. Pre-cook select meats and freeze for quick meal preparation.
 Pack food items in separate Ziploc bags. Saves space. Easy to pack.
Resealable. Can use for trash container when empty.
 Instead of "stick" or "tub" butter or margarine, try "squeeze"
margarine. This squeeze bottle is much easier and cleaner to use when in
the woods. It is also great for cooler temperature. If it gets too hard,
simply place the bottle in a pot of warm water for a few minutes.
 Cook on or over coals (either wood or charcoal). Coals provide a more
steady, even heat without the smoke. Avoid burning your food and avoid
undercooked food in the middle.
 To save room when packing your camp kitchen, use your pots as mixing
bowls.
 Heavy duty aluminum foil bags take up little room and are great for
mixing vegetables and meats together for easy cooking and easy clean-up.
 When barbecuing chicken, grill the chicken without the sauce until it
is halfway cooked, then coat with sauce. The sauce won't burn onto the
chicken and your meal will be more flavorful.
To get your charcoal pieces ready quicker, use a charcoal chimney.
 Disposable water bottles make great dispensers for salad dressings,
oils and sauces.
 Add a few ice cubes to aluminum foil dinners or vegetables packets to
prevent them from burning and to keep them moist.
 To easily remove burnt on food from your skillet or pan, simply add a
drop or two of dish soap and enough water to cover bottom of pan and bring to a boil.
Precook rice or noodles at home. Let cool. Store in a Ziploc bag.
Just heat up and add to your favorite dish at camp.
 Use an old large coffee pot to heat up water for cooking, doing the
dishes or for hot beverages.
 Use a leather/suede work glove as an oven mitt.
 More Tips:
 If you are truly into outdoor camping, invest in one of those
airtight bag/sealing systems. Without air, bacteria doesn't grow (as fast)
and cold foods seem to keep better. Prepare individual servings in
airtight bags so you only open what you need. For frozen items, individual
servings defrost faster than large portions. Since the bags are reusable,
use them for your litter. They are also lighter than cans. Finally, the
bags are thicker than other storage bags and will help cut down, if not
eliminate, food odors.
 Use two or four large coffee cans filled with water and covered with
heavy duty aluminum foil as grill holders. As your meals cook, water heats
up for dishes or cleanup. Store in their own plastic bags to keep soot
from other items. Fold plastic bags inside for storage along with roll of
T.P. and other small camping items such as dishcloth, soap etc.
 Put a rope through the paper towel tube. Tie ends together. Loop over
slat in picnic table or from a low limb.
Monthly Theme
Help us be NUMBER ONE !
 Cook Once, Eat Twice
Here's the scoop on the current theme:
Summer is here and who wants to spend hours in a hot kitchen cooking
every day? How about recipes that allow you to "plan" for leftovers? What
recipes do you use that enable you to cook once and eat twice? If you
double up on the meatloaf when you prepare it, what's your special recipe
for using it in another meal? We're going for recipes, so please don't
send in a meatloaf recipe and say "fix sandwiches the next day". We're
looking for creativity and originality, ok? Send us those family keepers
for dual-meal recipes for all to share here at A to Z Recipes. Make sure
to try out my sampler and drop by the rules section to ensure your
submissions are acceptable.
 Here's a sampler for you:
GRILLED MARINATED BEEF WITH CARAMELIZED ONIONS
Ingredients:
 2 lb. of flank steak
 salt and pepper
 Marinade:
2 Tbs. soy sauce
 2 Tbs. sherry
 2 Tbs. Dijon mustard
 3 Tbs. brown sugar
 2 tsp. curry powder
 Caramelized Onions:
1 Tbs. olive oil
 1 Tbs. butter
 2 large onions sliced into thin rounds
 2 tsp. brown sugar
5 Tbs. chicken stock
 Marinated Steak
 Mix the marinated ingredients together in a large, shallow glass
bowl. Remove 1/4 of the marinade and reserve for basting. Gently score the
flank steak and add to the marinade, cover, and let sit at room
temperature for 1-2 hours or refrigerate if marinating longer. Fire up
your grill and when it's ready remove the steak from the marinade and
grill for about 5 minutes per side. Discard the marinade and use the
reserve marinade to baste. Save about 8 ounces for leftovers, wrapping
tightly and refrigerating for leftover sandwiches.
 Caramelized Onions
 Heat the butter and oil in a heavy bottomed pan until they are almost
smoking hot. Add the onions and sauté until translucent...approximately 10
to 15 minutes. Add the brown sugar and stock, season with salt and pepper,
reduce heat and simmer until all the liquid is absorbed.
 To Serve
Slice steak into 1/4 inch pieces, top with onions and serve. Of
course a hearty red wine goes great with this meal as well as side dishes
like roasted potatoes and grilled veggies.
GRILLED BEEF SANDWICHES WITH CARAMELIZED ONIONS AND BLUE CHEESE HORSERADISH SAUCE
 Serves 2
This is delicious and especially easy when you have some leftover
grilled steak.
INGREDIENTS
 Leftover grilled steak, cut into about 1/4-inch slices
1/4 cup sour cream (I use reduced fat)
 1/2 teaspoon Dijon mustard
 1/2 teaspoon prepared horseradish (more if desired)
 1/4 teaspoon Worcestershire sauce
Salt and pepper to taste
 2 ounces crumbled blue cheese (more if desired)
1 tablespoon olive oil or butter
1 large onion, peeled and thinly sliced
 Mixed salad greens (optional garnish)
 2 large crusty rolls
 In a small bowl, mix together the sour cream, mustard, horseradish,
salt and pepper. Stir in the blue cheese. Set aside.
 Meanwhile, heat a medium skillet over medium-high heat. Add the oil,
then the onions. Season lightly with salt and pepper. Sauté until very
tender and golden, stirring often and adjusting heat as needed, about 15
minutes.
 To make the sandwiches, split the rolls in half. Place beef slices on bottom alf. Top with some onions, then some sauce. Top with the other
half of the roll. Wrap in paper towels and heat in microwave for about 45
seconds, or until the meat is warm. If desired, remove the top roll and
garnish sandwich with the greens and/or additional blue cheese. Serve
immediately.
 Note: If using freshly grilled steak, omit the microwave heating and
just heat the rolls.
HELPFUL CAMPING TIPS
When using a public campground, a tuba placed on your picnic table
will keep the campsites on either side vacant.
 The guitar of the noisy teenager at the next campsite makes excellent
kindling.
 Check the washing instructions before purchasing any apparel to be
worn camping. Buy only those that read "Beat on a rock in stream."
Old socks can be made into high fiber beef jerky by smoking them over
an open fire.
 Get even with a bear who raided your food bag by kicking his favorite
stump apart and eating all the ants.
Bear bells provide an element of safety for hikers in grizzly
country. The tricky part is getting them on the bears.
 Modern rain suits made of fabrics that "breathe" enable campers to
stay dry in a downpour. Rain suits that sneeze, cough, and belch, however,
have been proven to add absolutely nothing to the wilderness experience.
 A hot rock placed in your sleeping bag will keep your feet warm. A
hot enchilada works almost as well, but the cheese sticks between your
toes.
 You'll never be awakened by the call of a loon if you have an
unlisted number.
 The best backpacks are named for national parks or mountain ranges.
Steer clear of those named for landfills.
 Acupuncture was invented by a camper who found a porcupine in his
sleeping bag.
 Lint from your navel makes a handy fire starter. Warning: Remove lint
from navel before applying the match.
 You'll never be lost if you remember that moss always grows on the
north side of your compass.
 You can duplicate the warmth of a down-filled bedroll by climbing
into a plastic garbage bag with several geese.
 When camping, always wear a long-sleeved shirt. It gives you
something to wipe your nose on.
 You can compress the diameter of your rolled up sleeping bag by
running over it with your car.
 Take this simple test to see if you qualify for solo camping. Shine a
flashlight into one ear. If the beam shines out the other ear, do not go
into the woods alone.
A great deal of hostility can be released by using newspaper photos
of politicians for toilet paper.
 In emergency situations, you can survive in the wilderness by
shooting small game with a slingshot made from the elastic waistband of
your underwear.
 It's entirely possible to spend your whole vacation on a winding
mountain road behind a large motor home.
 A two-man pup tent does not include two men or a pup.
 Always carry a deck of cards when you take a hike in unfamiliar
territory. If you find yourself lost and alone, simply sit down, begin to
play a game of solitaire and someone will soon come along to reach in and
place the red nine on the black ten. Happens every time.
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 OMELETS IN A BAG
 A camping recipe from Kim. This recipe is especially fun for kids. I
learned it from a cub scout camping trip with my son.
 INGREDIENTS:
 2 eggs
 diced ham (lunchmeat kind)
 diced onion
 diced sweet pepper
 PREPARATION:
 Take a large Ziploc freezer bag and put in all the ingredients they
want in their omelet. Each person will "scramble" their omelet by
squishing the bag with their hands until it is all nicely mixed. Next, in
a large pot of boiling water, place the bags (one or two at a time) and
move them around with a large spoon for 4-5 minutes, until you think the
eggs are done.
 Pour the omelet onto a paper plate, and you have breakfast! No mess,
no fuss, and lots of fun for kids.
 Servings: as needed
 ORANGE CUP CINNAMON ROLL
Source: thecampingstore.com
 4 Oranges
 1 Can of biscuits
 Cinnamon
 Powdered Sugar
 Little bit of milk
 Cut 1/3 of the orange off and scrape pulp from the insides of both
pieces. Take 1 biscuit and mash out. Sprinkle a little powdered sugar and
cinnamon and layer with another biscuit and repeat. Usually takes 2 or 3
biscuits. Roll up the layered biscuits and put into the hollowed orange.
Add about a tablespoon of powdered sugar on top and a teaspoon of milk.
Replace top and wrap in tin foil. Place in coal of fire for about 30
minutes. Remove, unwrap, pull top off and out pops a delicious cinnamon
roll with a hint of orange.
BOX CARSÂ thanks to Fred Bear
 Recipe Ingredients:
 Spam (de-canned and transported in Ziploc)
 Velveeta (Thick slice)
 Butter
 Brown Sugar
 Aluminum foil
 Cooking instructions:
Cut Spam into 3/4 inch slices (1 per person) and place on 12" x 12"
section of foil. Layer on Velveeta slice, sprinkle on brown sugar and a
heaping Tbs of butter. Wrap completely in foil and place in coals for app.
10 min. Unwrap, eat. (Repeat if necessary)
 Variations/Hints:
 If your not a Spam fan, precooked ham works fine as well. Recommend
for first morning breakfast due to potential spoilage of ham. (Spam
doesn't spoil. It might change color a bit but I wouldn't worry about it.
I'm still here.
 ZESTY CHICKEN PACKETS
 Source: KOACampgrounds.com
 Ingredients
 4 boneless, skinless chicken breast halves
 1 c Italian salad dressing
1 package frozen, mixed vegetables
 1/2 c thinly sliced yellow onions
 1/2 c drained, chopped oil-packed sun-dried tomatoes
 2 Tbsp chopped fresh basil
 4 ounces goat cheese or feta, crumbled
 Directions
 Heat grill to medium heat. Tear off 4 sheets of heavy-duty aluminum
foil to measure about 12 by 15-inches. Fold in half, and then unfold to
create the start of your foil packets. Combine the Italian salad dressing,
sun-dried tomatoes, onions and basil in a small bowl. Coat each chicken
breast in the dressing mixture and place one chicken breast on half of
each of the four foil sheets. Divide the vegetables among the 4 foil
sheets, placing it over the chicken. Spoon the remaining dressing mixture
over the packets and sprinkle with the crumbled cheese.
 One at a time, fold the top of the foil over the chicken, then work
to seal the edges by folding them over, with each fold overlapping the
previous one. Place on the grill, and cook for about 12 minutes. Remove
from the grill and cut each packet open to serve immediately.
CAMPFIRE MEATLOAF Recipe Ingredients:
 Just use your favorite traditional meatloaf recipe.
 Cooking instructions:
 The only differences, to cut several large onions in half. Hollow
them out, cutting up the insides to add to your meat mixture. Keep the
shells for later. When your meat is all prepared, place a handful of meat
into each half of onion shell, cover with the remaining half. Wrap entire
ball in foil. Keep in a cooler until ready to throw it into the fire to
cook.
Variations/Hints:
 You could also store hamburger mix in a zip-lock and when you have
the fire ready, grab a handful of meat and wrap it around a green stick
(like a hot dog). Cover with foil and seal well around the stick. Cook
over the fire (as you would with marshmallows).
 BISQUICK COBBLER
(A variant of the traditional Scout Dutch oven cobblers developed in
the kitchen at Wood River)
Ingredients:
 Can of cherry pie filling
 Bisquick
 Vanilla
 1 Egg
Sugar
Milk
 Cinnamon
 4-6 small baking or custard dishes or Dutch oven
Coat baking dishes with thin coat of oil.
 Divide cherry pie filling into dishes, one layer of cherries across
bottom.
Mix in bowl until smooth: 1 cup of Bisquick, 1/3 cup of milk, 1
tablespoon of sugar, 1 egg, 1/8 teaspoon of vanilla, large dash of
cinnamon.
 Pour batter equally over top of cherries in baking dishes. Bake at
350 degrees about 12 to 15 minutes until crust is golden brown and
cherries are bubbly. Be careful not to overcook if batter layer is too
thin.
 For Dutch oven, double the recipe or the cobbler will be too thin and
probably burn. Preheat both Dutch oven and lid on fire while preparing
Bisquick mix. Prepare a small bed of coals (6 to 8, a few more in winter)
on a piece of foil, shiny side up. When Dutch oven is hot, move to bed of
coals. Wipe bottom of Dutch oven to remove oil residue. Pour pie filling
into hot Dutch oven - should sizzle. Cover and let fruit heat while you
mix batter. Pour batter directly on top of heated filling. Cover and put
twice as many coals on lid as underneath. Bake as above.
 Heart Healthy
Help us be NUMBER ONE !
 HOBO VEGGIES
Source: recipe goldmine
Diced potatoes
 Diced onions
 Sliced carrots
 Sliced green bell pepper
 Fresh mushrooms
Garlic powder (lots!)
 Salt and pepper
 Dabs of butter
 Put one serving onto each square of foil. Seal the foil into a
packet. Put on the coals and turn a couple times to keep from burning.
Takes about 1/2 hour or less depending upon the heat of the coals. These
are delicious!
 For Two
Help us be NUMBER ONE !
 WALKING TACOS
SOURCE: Chuckwagon Diner
 1 Lb. Hamburger
 1 Pkg. Taco Seasoning
 1 Small Onion
Chopped Lettuce
 Shredded Cheese
 Chopped Tomato
 Sour Cream
 Salsa
1 Oz. Bag of Doritos
 Directions:
 Brown hamburger and onion, drain. Add Taco Seasoning according to
directions. Let simmer until taco seasoning is absorbed. Take your Doritos
bag and press together smashing the chips. Turn the bag on its side and
cut the top off with a pair of scissors. Add your Hamburger mixture along
with all/any of the toppings you desire. Take a plastic fork and enjoy!
 APPLE PIE ON A STICK
 Source: recipegoldmine
 1 Jonathan or Rome apple for each person
 1 cup granulated sugar
 1 tablespoon cinnamon
 Push a stick or dowel through the apple top until the apple is secure
on the stick. Place the apple 2 or 3 inches above the hot coals and turn
the apple while roasting it. As the apple cooks, the skin browns and the juice drips out. When the skin is loose, remove the apple from the fire
(but leave it on the stick). Peel the hot skin off very carefully.
 Combine sugar and cinnamon. Roll the apple in the sugar-cinnamon
mixture, then return it to roast over the coals, letting the mixture heat
to form a glaze around the apple. Remove from coals and let it cool.
 COFFEE CAN COOKERY
 Yield: 1 Serving
Ingredients:
 2 Strips bacon
 1 Med. potato, sliced
1 Med. onion, sliced
 1 Med. tomato, sliced
 2 Stalks celery
 1/3 lb Ground beef
 1 Carrot
 Salt and pepper to taste
 Coffee can and lid
 Directions: Cut carrot in half lengthwise. Cut celery and carrot into
2" lengths. Cut bacon in half. Mold 2 meat patties. Place 2 pieces of
bacon on bottom of can. Place layers of all ingredients. Repeat. Place
closed coffee can on top of glowing coals for 25 min. Open lid and check
after 10 minutes, if browning too rapidly, pour 2 Tbs. of water in can.
Publisher's Choice
Help us be NUMBER ONE !
 CAMP OVEN SURPRISE CAKE
 Source: Chuckwagon Diner
 1 Box Cake Mix
 1 Stick of Butter
 2 Cups Water
2 Containers Pie Filling
Directions:
 Line Dutch oven with foil. Empty in pie filling; top with cake mix
and spread evenly. Add 2 cups water and butter. DO NOT MIX. Put lid on and
place oven on coals with 10 on lid. "Bake" about 1 hour.
 Comments:
 Don't be afraid to get creative here by trying different cake mixes
and fillings.
OUTDOOR COOKING
 There is something very special about camp cooking. Everything just
seems to taste so very good at camp! But camp cooking requires a different set of rules and equipment then those that we use at home. Camp cooking can be an activity in itself. Take some time to plan your meals and decide how you wish to prepare them. Outdoor cooking involves quite a bit of skill and innovation but with a little practice and creativity you too can become an "outdoor chef". Enjoy not only the food but the process of preparing it!
 CAMP COOKING TIPS
 Measure ingredients for each meal ahead of time and pack in Ziploc
bags. Label each bag accordingly. Reuse bags if possible.
 Prepare soups, stews or chili etc ahead of time. Freeze and keep in
cooler. Reheat for a quick meal.
 Don't forget the heavy duty aluminum foil. There are many uses for it
at camp.
 Be very careful with gas canisters. Keep upright at all times. Keep
outside in well ventilated area. Check for leakage by putting soap liquid
on all connections. Turn off when not in use.
Freeze meat before putting in cooler. Keeps other foods cold and will
keep longer.
 Cover pots whenever cooking outdoor. Food will get done quicker and
you will save on fuel. Also helps keep dirt and insects out of your food.
 For ease of clean up and to protect from smoke and fire damage, put
liquid soap on outside of your pots and pans before putting over the fire.
 Block ice will last longer than cubed ice.
 All items in your cooler should be packed in watertight bags or
containers.
 To avoid unwanted visits from animals, keep food stored away or hang
above ground level.
 Apply oil on camp grill to keep foods from sticking.
Cans of frozen juice keep other foods cold.
 Use convenience or instant foods for quick meals.
 Use fireproof cooking equipment. Keep handles away from extreme heat
and flames.
 To keep matches dry--dip stick matches in wax and when needed, scrape
off the tip of the match and light. Also keep matches in a waterproof
container.
 Use Ziploc bags to store foods like soup, sauces, chili etc. Freeze
the bag and put in cooler. It helps keep other foods cold and when ready
to eat, put bag in hot water to heat through.
 To fix a cooler leak, apply melted paraffin wax inside and outside
the leaky area.
 Put a pan of hot water on the fire while you eat so that it'll be
ready for cleanup when you are done.
To keep soap clean at your campsite, put it in a sock and hang from a
tree.
 Pita bread packs better and stays in better shape while camping than
regular type breads.
 Bring energy boosting snacks such as GORP trail mix, granola bars,
dried fruit, beef jerky etc. for in between meals.
To cook hamburgers more evenly throughout, put a hole in the middle
of your hamburger about the size of your finger, during grilling the hole
will disappear but the center will be cooked the same as the edges.
 Fill gallon milk jugs or 2 liter soda bottles with water or juice and
freeze. They keep the cooler cold and provide a cold beverage.
To remove odors from your cooler, wipe with a water and baking soda
solution.
Use a separate cooler for drinks so not to open the food cooler too
often.
 Replenish your ice often. Keep your food cold at all times to avoid
food spoilage and food poisoning.
 To keep marshmallows from sticking together, add a little powdered
sugar to the bag. Brand name marshmallows are less likely to stick
together.
 When making egg sandwiches using English muffins or bagels, cook your eggs in a canning ring.
 Consider using a crockpot. Prepare and start your dinner in the
morning before your activities. It'll be ready to eat when you get back.
 If you add too much salt to a recipe, add a peeled potato to the dish
and finish cooking. The potato will absorb the excess salt.
On your last day of camp, use your leftover meats and vegetables to
make omelets for breakfast. You can use almost any ingredient in omelets. Then you don't have to take the leftovers home with you.
 Pre-chop ingredients such as onion, peppers etc at home. Pack in Ziploc bags. Pre-cook select meats and freeze for quick meal preparation.
 Pack food items in separate Ziploc bags. Saves space. Easy to pack.
Resealable. Can use for trash container when empty.
 Instead of "stick" or "tub" butter or margarine, try "squeeze"
margarine. This squeeze bottle is much easier and cleaner to use when in
the woods. It is also great for cooler temperature. If it gets too hard,
simply place the bottle in a pot of warm water for a few minutes.
 Cook on or over coals (either wood or charcoal). Coals provide a more
steady, even heat without the smoke. Avoid burning your food and avoid
undercooked food in the middle.
 To save room when packing your camp kitchen, use your pots as mixing
bowls.
 Heavy duty aluminum foil bags take up little room and are great for
mixing vegetables and meats together for easy cooking and easy clean-up.
 When barbecuing chicken, grill the chicken without the sauce until it
is halfway cooked, then coat with sauce. The sauce won't burn onto the
chicken and your meal will be more flavorful.
To get your charcoal pieces ready quicker, use a charcoal chimney.
 Disposable water bottles make great dispensers for salad dressings,
oils and sauces.
 Add a few ice cubes to aluminum foil dinners or vegetables packets to
prevent them from burning and to keep them moist.
 To easily remove burnt on food from your skillet or pan, simply add a
drop or two of dish soap and enough water to cover bottom of pan and bring to a boil.
Precook rice or noodles at home. Let cool. Store in a Ziploc bag.
Just heat up and add to your favorite dish at camp.
 Use an old large coffee pot to heat up water for cooking, doing the
dishes or for hot beverages.
 Use a leather/suede work glove as an oven mitt.
 More Tips:
 If you are truly into outdoor camping, invest in one of those
airtight bag/sealing systems. Without air, bacteria doesn't grow (as fast)
and cold foods seem to keep better. Prepare individual servings in
airtight bags so you only open what you need. For frozen items, individual
servings defrost faster than large portions. Since the bags are reusable,
use them for your litter. They are also lighter than cans. Finally, the
bags are thicker than other storage bags and will help cut down, if not
eliminate, food odors.
 Use two or four large coffee cans filled with water and covered with
heavy duty aluminum foil as grill holders. As your meals cook, water heats
up for dishes or cleanup. Store in their own plastic bags to keep soot
from other items. Fold plastic bags inside for storage along with roll of
T.P. and other small camping items such as dishcloth, soap etc.
 Put a rope through the paper towel tube. Tie ends together. Loop over
slat in picnic table or from a low limb.
Monthly Theme
Help us be NUMBER ONE !
 Cook Once, Eat Twice
Here's the scoop on the current theme:
Summer is here and who wants to spend hours in a hot kitchen cooking
every day? How about recipes that allow you to "plan" for leftovers? What
recipes do you use that enable you to cook once and eat twice? If you
double up on the meatloaf when you prepare it, what's your special recipe
for using it in another meal? We're going for recipes, so please don't
send in a meatloaf recipe and say "fix sandwiches the next day". We're
looking for creativity and originality, ok? Send us those family keepers
for dual-meal recipes for all to share here at A to Z Recipes. Make sure
to try out my sampler and drop by the rules section to ensure your
submissions are acceptable.
 Here's a sampler for you:
GRILLED MARINATED BEEF WITH CARAMELIZED ONIONS
Ingredients:
 2 lb. of flank steak
 salt and pepper
 Marinade:
2 Tbs. soy sauce
 2 Tbs. sherry
 2 Tbs. Dijon mustard
 3 Tbs. brown sugar
 2 tsp. curry powder
 Caramelized Onions:
1 Tbs. olive oil
 1 Tbs. butter
 2 large onions sliced into thin rounds
 2 tsp. brown sugar
5 Tbs. chicken stock
 Marinated Steak
 Mix the marinated ingredients together in a large, shallow glass
bowl. Remove 1/4 of the marinade and reserve for basting. Gently score the
flank steak and add to the marinade, cover, and let sit at room
temperature for 1-2 hours or refrigerate if marinating longer. Fire up
your grill and when it's ready remove the steak from the marinade and
grill for about 5 minutes per side. Discard the marinade and use the
reserve marinade to baste. Save about 8 ounces for leftovers, wrapping
tightly and refrigerating for leftover sandwiches.
 Caramelized Onions
 Heat the butter and oil in a heavy bottomed pan until they are almost
smoking hot. Add the onions and sauté until translucent...approximately 10
to 15 minutes. Add the brown sugar and stock, season with salt and pepper,
reduce heat and simmer until all the liquid is absorbed.
 To Serve
Slice steak into 1/4 inch pieces, top with onions and serve. Of
course a hearty red wine goes great with this meal as well as side dishes
like roasted potatoes and grilled veggies.
GRILLED BEEF SANDWICHES WITH CARAMELIZED ONIONS AND BLUE CHEESE HORSERADISH SAUCE
 Serves 2
This is delicious and especially easy when you have some leftover
grilled steak.
INGREDIENTS
 Leftover grilled steak, cut into about 1/4-inch slices
1/4 cup sour cream (I use reduced fat)
 1/2 teaspoon Dijon mustard
 1/2 teaspoon prepared horseradish (more if desired)
 1/4 teaspoon Worcestershire sauce
Salt and pepper to taste
 2 ounces crumbled blue cheese (more if desired)
1 tablespoon olive oil or butter
1 large onion, peeled and thinly sliced
 Mixed salad greens (optional garnish)
 2 large crusty rolls
 In a small bowl, mix together the sour cream, mustard, horseradish,
salt and pepper. Stir in the blue cheese. Set aside.
 Meanwhile, heat a medium skillet over medium-high heat. Add the oil,
then the onions. Season lightly with salt and pepper. Sauté until very
tender and golden, stirring often and adjusting heat as needed, about 15
minutes.
 To make the sandwiches, split the rolls in half. Place beef slices on bottom alf. Top with some onions, then some sauce. Top with the other
half of the roll. Wrap in paper towels and heat in microwave for about 45
seconds, or until the meat is warm. If desired, remove the top roll and
garnish sandwich with the greens and/or additional blue cheese. Serve
immediately.
 Note: If using freshly grilled steak, omit the microwave heating and
just heat the rolls.
HELPFUL CAMPING TIPS
When using a public campground, a tuba placed on your picnic table
will keep the campsites on either side vacant.
 The guitar of the noisy teenager at the next campsite makes excellent
kindling.
 Check the washing instructions before purchasing any apparel to be
worn camping. Buy only those that read "Beat on a rock in stream."
Old socks can be made into high fiber beef jerky by smoking them over
an open fire.
 Get even with a bear who raided your food bag by kicking his favorite
stump apart and eating all the ants.
Bear bells provide an element of safety for hikers in grizzly
country. The tricky part is getting them on the bears.
 Modern rain suits made of fabrics that "breathe" enable campers to
stay dry in a downpour. Rain suits that sneeze, cough, and belch, however,
have been proven to add absolutely nothing to the wilderness experience.
 A hot rock placed in your sleeping bag will keep your feet warm. A
hot enchilada works almost as well, but the cheese sticks between your
toes.
 You'll never be awakened by the call of a loon if you have an
unlisted number.
 The best backpacks are named for national parks or mountain ranges.
Steer clear of those named for landfills.
 Acupuncture was invented by a camper who found a porcupine in his
sleeping bag.
 Lint from your navel makes a handy fire starter. Warning: Remove lint
from navel before applying the match.
 You'll never be lost if you remember that moss always grows on the
north side of your compass.
 You can duplicate the warmth of a down-filled bedroll by climbing
into a plastic garbage bag with several geese.
 When camping, always wear a long-sleeved shirt. It gives you
something to wipe your nose on.
 You can compress the diameter of your rolled up sleeping bag by
running over it with your car.
 Take this simple test to see if you qualify for solo camping. Shine a
flashlight into one ear. If the beam shines out the other ear, do not go
into the woods alone.
A great deal of hostility can be released by using newspaper photos
of politicians for toilet paper.
 In emergency situations, you can survive in the wilderness by
shooting small game with a slingshot made from the elastic waistband of
your underwear.
 It's entirely possible to spend your whole vacation on a winding
mountain road behind a large motor home.
 A two-man pup tent does not include two men or a pup.
 Always carry a deck of cards when you take a hike in unfamiliar
territory. If you find yourself lost and alone, simply sit down, begin to
play a game of solitaire and someone will soon come along to reach in and
place the red nine on the black ten. Happens every time.
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 OMELETS IN A BAG
 A camping recipe from Kim. This recipe is especially fun for kids. I
learned it from a cub scout camping trip with my son.
 INGREDIENTS:
 2 eggs
 diced ham (lunchmeat kind)
 diced onion
 diced sweet pepper
 PREPARATION:
 Take a large Ziploc freezer bag and put in all the ingredients they
want in their omelet. Each person will "scramble" their omelet by
squishing the bag with their hands until it is all nicely mixed. Next, in
a large pot of boiling water, place the bags (one or two at a time) and
move them around with a large spoon for 4-5 minutes, until you think the
eggs are done.
 Pour the omelet onto a paper plate, and you have breakfast! No mess,
no fuss, and lots of fun for kids.
 Servings: as needed
 ORANGE CUP CINNAMON ROLL
Source: thecampingstore.com
 4 Oranges
 1 Can of biscuits
 Cinnamon
 Powdered Sugar
 Little bit of milk
 Cut 1/3 of the orange off and scrape pulp from the insides of both
pieces. Take 1 biscuit and mash out. Sprinkle a little powdered sugar and
cinnamon and layer with another biscuit and repeat. Usually takes 2 or 3
biscuits. Roll up the layered biscuits and put into the hollowed orange.
Add about a tablespoon of powdered sugar on top and a teaspoon of milk.
Replace top and wrap in tin foil. Place in coal of fire for about 30
minutes. Remove, unwrap, pull top off and out pops a delicious cinnamon
roll with a hint of orange.
BOX CARSÂ thanks to Fred Bear
 Recipe Ingredients:
 Spam (de-canned and transported in Ziploc)
 Velveeta (Thick slice)
 Butter
 Brown Sugar
 Aluminum foil
 Cooking instructions:
Cut Spam into 3/4 inch slices (1 per person) and place on 12" x 12"
section of foil. Layer on Velveeta slice, sprinkle on brown sugar and a
heaping Tbs of butter. Wrap completely in foil and place in coals for app.
10 min. Unwrap, eat. (Repeat if necessary)
 Variations/Hints:
 If your not a Spam fan, precooked ham works fine as well. Recommend
for first morning breakfast due to potential spoilage of ham. (Spam
doesn't spoil. It might change color a bit but I wouldn't worry about it.
I'm still here.
 ZESTY CHICKEN PACKETS
 Source: KOACampgrounds.com
 Ingredients
 4 boneless, skinless chicken breast halves
 1 c Italian salad dressing
1 package frozen, mixed vegetables
 1/2 c thinly sliced yellow onions
 1/2 c drained, chopped oil-packed sun-dried tomatoes
 2 Tbsp chopped fresh basil
 4 ounces goat cheese or feta, crumbled
 Directions
 Heat grill to medium heat. Tear off 4 sheets of heavy-duty aluminum
foil to measure about 12 by 15-inches. Fold in half, and then unfold to
create the start of your foil packets. Combine the Italian salad dressing,
sun-dried tomatoes, onions and basil in a small bowl. Coat each chicken
breast in the dressing mixture and place one chicken breast on half of
each of the four foil sheets. Divide the vegetables among the 4 foil
sheets, placing it over the chicken. Spoon the remaining dressing mixture
over the packets and sprinkle with the crumbled cheese.
 One at a time, fold the top of the foil over the chicken, then work
to seal the edges by folding them over, with each fold overlapping the
previous one. Place on the grill, and cook for about 12 minutes. Remove
from the grill and cut each packet open to serve immediately.
CAMPFIRE MEATLOAF Recipe Ingredients:
 Just use your favorite traditional meatloaf recipe.
 Cooking instructions:
 The only differences, to cut several large onions in half. Hollow
them out, cutting up the insides to add to your meat mixture. Keep the
shells for later. When your meat is all prepared, place a handful of meat
into each half of onion shell, cover with the remaining half. Wrap entire
ball in foil. Keep in a cooler until ready to throw it into the fire to
cook.
Variations/Hints:
 You could also store hamburger mix in a zip-lock and when you have
the fire ready, grab a handful of meat and wrap it around a green stick
(like a hot dog). Cover with foil and seal well around the stick. Cook
over the fire (as you would with marshmallows).
 BISQUICK COBBLER
(A variant of the traditional Scout Dutch oven cobblers developed in
the kitchen at Wood River)
Ingredients:
 Can of cherry pie filling
 Bisquick
 Vanilla
 1 Egg
Sugar
Milk
 Cinnamon
 4-6 small baking or custard dishes or Dutch oven
Coat baking dishes with thin coat of oil.
 Divide cherry pie filling into dishes, one layer of cherries across
bottom.
Mix in bowl until smooth: 1 cup of Bisquick, 1/3 cup of milk, 1
tablespoon of sugar, 1 egg, 1/8 teaspoon of vanilla, large dash of
cinnamon.
 Pour batter equally over top of cherries in baking dishes. Bake at
350 degrees about 12 to 15 minutes until crust is golden brown and
cherries are bubbly. Be careful not to overcook if batter layer is too
thin.
 For Dutch oven, double the recipe or the cobbler will be too thin and
probably burn. Preheat both Dutch oven and lid on fire while preparing
Bisquick mix. Prepare a small bed of coals (6 to 8, a few more in winter)
on a piece of foil, shiny side up. When Dutch oven is hot, move to bed of
coals. Wipe bottom of Dutch oven to remove oil residue. Pour pie filling
into hot Dutch oven - should sizzle. Cover and let fruit heat while you
mix batter. Pour batter directly on top of heated filling. Cover and put
twice as many coals on lid as underneath. Bake as above.
 Heart Healthy
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 HOBO VEGGIES
Source: recipe goldmine
Diced potatoes
 Diced onions
 Sliced carrots
 Sliced green bell pepper
 Fresh mushrooms
Garlic powder (lots!)
 Salt and pepper
 Dabs of butter
 Put one serving onto each square of foil. Seal the foil into a
packet. Put on the coals and turn a couple times to keep from burning.
Takes about 1/2 hour or less depending upon the heat of the coals. These
are delicious!
 For Two
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 WALKING TACOS
SOURCE: Chuckwagon Diner
 1 Lb. Hamburger
 1 Pkg. Taco Seasoning
 1 Small Onion
Chopped Lettuce
 Shredded Cheese
 Chopped Tomato
 Sour Cream
 Salsa
1 Oz. Bag of Doritos
 Directions:
 Brown hamburger and onion, drain. Add Taco Seasoning according to
directions. Let simmer until taco seasoning is absorbed. Take your Doritos
bag and press together smashing the chips. Turn the bag on its side and
cut the top off with a pair of scissors. Add your Hamburger mixture along
with all/any of the toppings you desire. Take a plastic fork and enjoy!
 APPLE PIE ON A STICK
 Source: recipegoldmine
 1 Jonathan or Rome apple for each person
 1 cup granulated sugar
 1 tablespoon cinnamon
 Push a stick or dowel through the apple top until the apple is secure
on the stick. Place the apple 2 or 3 inches above the hot coals and turn
the apple while roasting it. As the apple cooks, the skin browns and the juice drips out. When the skin is loose, remove the apple from the fire
(but leave it on the stick). Peel the hot skin off very carefully.
 Combine sugar and cinnamon. Roll the apple in the sugar-cinnamon
mixture, then return it to roast over the coals, letting the mixture heat
to form a glaze around the apple. Remove from coals and let it cool.
 COFFEE CAN COOKERY
 Yield: 1 Serving
Ingredients:
 2 Strips bacon
 1 Med. potato, sliced
1 Med. onion, sliced
 1 Med. tomato, sliced
 2 Stalks celery
 1/3 lb Ground beef
 1 Carrot
 Salt and pepper to taste
 Coffee can and lid
 Directions: Cut carrot in half lengthwise. Cut celery and carrot into
2" lengths. Cut bacon in half. Mold 2 meat patties. Place 2 pieces of
bacon on bottom of can. Place layers of all ingredients. Repeat. Place
closed coffee can on top of glowing coals for 25 min. Open lid and check
after 10 minutes, if browning too rapidly, pour 2 Tbs. of water in can.
Publisher's Choice
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 CAMP OVEN SURPRISE CAKE
 Source: Chuckwagon Diner
 1 Box Cake Mix
 1 Stick of Butter
 2 Cups Water
2 Containers Pie Filling
Directions:
 Line Dutch oven with foil. Empty in pie filling; top with cake mix
and spread evenly. Add 2 cups water and butter. DO NOT MIX. Put lid on and
place oven on coals with 10 on lid. "Bake" about 1 hour.
 Comments:
 Don't be afraid to get creative here by trying different cake mixes
and fillings.