Calontir Camping Cookbook

Simple easy, little/no refrigeration ideas collected by Lothar der Rot.

Main Dishes

Bacon and Rosemary Potatoes

by "Lewis Blakely", from "a restaurant"

Equipment:

• camp stove, knife, spatula/turner, frying pan

Ingredients:

• shelf-stable bacon, a little bit of olive oil, rosemary, salt, pepper, and one fist-sized potato

Directions:

• Chop the potato up into bite-sized pieces, season it, and fry it. When the potato is done, fry the bacon; by the time the bacon is done the potato pieces should be cool enough to eat but the bacon will be fresh and hot.

I made this at Gulf War and it was as good as if I’d had it from a breakfast restaurant. For more than one person, more potatoes will be needed and maybe the whole pack of bacon. Any shelf stable protein substitute for the bacon is also great.

English Muffin Pizzas

by Jenna SouthWind, from

Ingredients:

• English muffins,
• pizza sauce,
• cheese - can use the kind of parmesan in a can if you simply have no way to keep regular cheese cold.
• other shelf-stable toppings

Equipment:

• camp stove, fry pan, tin foil

Directions:

• Make little rings of tin foil to keep the muffins off the bottom of the skillet. Use pizza sauce and cheese to make the pizza. Could technically be eaten cold. Put tin foil over the skillet to keep the heat in. Basically you are baking in a Dutch oven. Watch the bottoms of the muffins as they may try to burn. Cheese may not get as malty and brown as you wish but this meal is as much about the silliness.

Fingerling Potatoes

by Jenna of SouthWind, from

Ingredients:

• Fingerling potatoes
• Seasonings fo choice

Equipment:

• tin foil
• covered skillet or Dutch oven (or not?)
• heat source

Directions:

• Make a bag of tin foil, add salt, butter if you have it. Seal bag and pop on the grill or in a covered skillet or Dutch oven. Note that those cute little fingerling potatoes bake much faster than big taters. A fork is all you will need although seasonings like onion salt can be nice.

Pancakes

by Jenna SouthWind, from

Ingredients:

• pancake mix that can be made with just water

Need:

• camp stove, griddle or skillet, pancake turner/spatula

Directions:

• Mix and cook per package instructions. Mixing can be done in a large zip lock bag if you are careful. Top with syrup, jam, peanut butter, or make sandwiches with precooked no-refrigeration bacon.

Pepper Steak

by Jenna SouthWind, from

Ingredients:

• Pepper Steak Beef from your favorite Chinese restaurant (or make it at home)

Need:

• a good cooler to keep the meal safe from home.

Directions:

• Well before the war procure the pepper steak. Note that the peppers and onions do NOT freeze well. (We learned this the hard way and I would laboriously pick them out before freezing the meat and sauce.) Serve over chow mein or rice noodles. Can be heated but I genuinely like this cold.

This could be done with any dish that has enough sauce or gravy to keep out air when the food is frozen. Some things don't freeze well: potatoes for example.

Roast Beef in Gravy

by Jenna SouthWind, from

Ingredients:

• cooked roast beef
• beef gravy recipe of choice

Need:

• a good cooler to keep the meal safe away from home.

Directions:

• Well before the war cook roast beef, and make gravy. Slice the beef. Put into the freezer container of your choice. Fill all the air pockets with gravy. Freeze.

Can be heated, or eaten cold on a hot day. We found that being frozen made the beef more tender.

Sun SpaghettiOs

by Gustav Jameson, from

Ingredients:

• one can of spaghettios

Equipment:

• rock
• direct sunlight

Directions:

• Place unopened can on rock in the sun. Open when hot!

Sides

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Deserts

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Other Links/Resources:

Web sites, FB groups, mailing lists, etc.

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