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Appetizer Camping Recipes

Unwind after a long hike chilé fondue, French bread bruchetta, or an Asian peanut dip

Cheesy Leek and Bacon Mashed Potatoes

2 tbsp butter
2 leeks, diced
1 cup water
1/4 cup powered milk
1 cup instant mashed potato
1/4 cup bacon bits
1 cup grated white cheddar cheese
salt and pepper

At camp: Melt one tablespoon butter in a saucepan and sauté leeks until tender and translucent. Remove to a plate and wipe out saucepan. Heat remaining butter, water, and milk, stirring constantly. Remove from heat and stir in potato flakes. Let stand one minute. Stir in leeks, bacon, and grated cheese. Salt and pepper to taste. Serves 4

Asian Peanut Dip
If you can boil water, you can make this quick-cooking version of your favorite protein-packed Chinese sauce.

1/2 cup water
1/2 cup extra chunky peanut butter
2 teaspoons soy sauce (2 packets from a takeout place)
2 teaspoons seasoned rice vinegar
1 teaspoon chopped garlic (1 clove)
1 teaspoon crushed red pepper
1 scallion, sliced into thin rings (white and greens)
salt to taste
oil for cooking

In camp: Bring water to a boil in a small pan. Remove from heat and add peanut butter, stirring until smooth. Stir in soy sauce, rice vinegar, garlic, crushed pepper, scallion, and salt as desired. Return to heat and continue stirring for 1 to 2 minutes until mixture is thickened. Serve at once with rice crackers, baby carrots, or celery sticks. Serves 4.

Campfire Calas
These savory New Orleans-style breakfast fritters are the perfect snack to start a frosty morning.

1 pouch precooked rice, 8.8 oz. (try Rice-A-Roni Express or Uncle Ben’s Ready Rice)
3/4 cup water
3/4 cup all-purpose flour
1/4 cup sun-dried tomatoes (plain or smoked), finely chopped
2 tablespoons dried eggs
2 tablespoons chopped dried chives
1 teaspoon chopped fresh garlic (or 1/2 teaspoon dried minced garlic)
2 teaspoons onion powder
1 teaspoon sea salt
1 teaspoon baking powder
3 to 4 tablespoons olive oil for frying

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