Just because camping is on pause doesn’t mean you can’t enjoy some delicious camping recipes at home. Give these three delightful treats a try. Over a campfire, on the grill, or in the oven–you’ll be impressed.
- 1 large onion, chopped
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- 4 large potatoes, peeled and cubed (about 2 pounds)
- 1 pound smoked kielbasa or Polish sausage, halved and sliced
- 1 can (4 ounces) chopped green chiles
- 1 can (15-1/4 ounces) whole kernel corn, drained
- In a large ovenproof skillet over medium heat, cook and stir onion in oil under tender. Add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally.
- Add kielbasa; cook and stir until meat and potatoes are tender and browned, 10-15 minutes. Stir in chiles and corn; heat through.
Campfire Bean and Ham Soup
- 1 pound dried navy beans
- 2 small onions
- 8 cups water
- 4 cups cubed fully cooked lean ham (1-1/2 pounds)
- 2 smoked ham hocks
- 2 cups chopped celery
- 1 cup chopped carrots
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
- Chop 1 onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat.
- Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks.
Lemon-Dill Salmon Packets
- 1 tablespoon butter, softened
- 4 salmon fillets (6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 medium onion, sliced
- 4 garlic cloves, sliced
- 4 fresh dill sprigs
- 1 tablespoon minced fresh basil
- 1 medium lemon, sliced
- Prepare campfire or grill for medium heat. Spread butter in the center of each of four pieces of a double thickness of foil (about 12 in. square). Place one salmon fillet in the center of each; sprinkle with salt and pepper. Top with onion, garlic, dill, basil and lemon. Fold foil around fillets; seal.
- Place packets on a grill grate over a campfire or grill. Cook until fish just begins to flake easily with a fork, 8-10 minutes. Open carefully to allow steam to escape.
- Just place these packets, evenly spaced on a baking sheet and pop them into a 350-degree oven if you don’t have a grill.
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