Camp & Camping Recipes

Winter Camping Recipes

I use a sled (Called a Plulk or Pulk Sled) 

in the winter. Snowshoes or Nordic Skis’ (Cross Country)

The Temperature is usually not above 42 degrees (Fridge Temps)

Usually, anything frozen will stay frozen. On average, I take pre-cooked 

food. These foods and recipes are put up in sealed bags and frozen in advance. 

I usually go out for three days at a time. Friday and come back Mon in the A.M

Or Sunday Evening. I will try to get out by 9 AM on Friday. No, I’m not alone on my trips.

Start with an overnighter and three Meals out.

After a while, work up to Fri – Sun afternoon. 

Start the Trip with – Breakfast at home.

Lunch – Brown Bag / Sack Lunch – Crushable personal cooler or 

Reusable bags with velcro work great.

2 Sandwiches – Meat, Cheese, Potted Meat or Chicken (Canned), PB&J (Summer)

Single Serve Mayo and Mustard (*People grab a few extras when eating out)

Dried Fruit or Fruit roll-ups

Small sandwich bag of Cookies or an Oatmeal Pie

A Fresh Apple or Orange

Note: Try a pita or a tortilla wrap. 

*Squirt any condiments into a Small Ziplock or Seal A Meal

and Tie it off.

I keep it simple and make the same thing on most tips for

a bag lunch. 

Alternative Lunch – 

No sandwich and bring Cut up Cubes of Cold Ham or Chicken

Cut up Cheese, Cut up Fruit and Vegies. Need to dip the veggies?

A small seal top bowl with Ranch or Blue Cheese Dressing.

Dry Soups, Teas and Drink mix (Try Warm / Hot gelatin mix)

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When using a Seal A Meal Bag – Make sure it is – Boiling Bath Safe; not all bags are the same.

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Pre-Made Swedish Meatballs

After this, use a Seal a meal or Nalgene and Freeze it.

If you use a Seal, A Meal drops the Bag into the water and Boil it.

We have plenty of snow, so water is not a problem – Fuel is always

a concern.

Swedish Meat Balls:

6 Servings

Ingredients

For The Swedish Meatballs

⅓ cup breadcrumbs

½ cup milk

One large egg, lightly beaten

1 tsp onion powder

1 tsp garlic powder

¾ tsp salt

¼ tsp black pepper

¼ tsp allspice

One lb. ground beef

½ lb. ground pork

2 tbsp Dry Italian Seasoning

2 tsp olive oil

1 tbsp butter

Don’t want to make the meatballs?

Buy a bag of frozen Meatballs

Add them to the Gravy.

Pack and Freeze

Or can the Meat Balls in the Bag add

a Packaged instant gravy Packet – Pour over instant potatoes.

For The Gravy:

5 tbsp butter

1/3 cup flour

2 ½ – 3 cups beef broth

1 tsp Westchester Sauce

3/4 cup sour cream

Salt and pepper to taste

1 tbsp. Dry parsley

The Gravy:

In the same pan used to cook the meatballs, 

add in the 5 tbsp. of Butter. Melted Butter gradually whisk in the flour until it’s thick and somewhat crumbly. This mix is called a Roux.

Add the beef broth while whisking; constantly scrape any bits off the bottom. Cook over medium heat, continually stirring for 1 to 2 minutes.

Add in the sour cream and whisk to combine—season with salt, pepper, and parsley. Add the meatballs back to the Gravy and reduce heat to a simmer. 

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For a Simple Gravy: 

Three Cans of Mushroom Soup

Thin with water, add 1 Tsp. of Worcestershire sauce

Heat and add parsley, Salt, and Pepper; add 2 tsp of Beef Bullion

or 1-2 cubes. 

For the Swedish Meatballs:

1. Combine the breadcrumbs, milk, egg, onion powder, garlic powder, salt, pepper and 

allspice in a large bowl and sit for 10 minutes to soak breadcrumbs.

Add the ground beef, ground pork, and parsley and mix, shape into 24 small meatballs.

2. In a large pan over medium-high heat, add the 2 tsp olive oil and 1 tbsp butter. 

Cook the meatballs in a single layer, crowd the pan, and sear the meatballs on all sides. 

You may have to do this in two batches. Set meatballs aside on a clean plate and cover with foil.

Simple Gravy #2:

Make a Roux as described. 2 Tbsp. Oil or Butter Add 2 Tbsp. Flour Heat and stir. Add 1 Cup of water and 2 Bullion cubes of beef or chicken. Give this a shot, 2 tsp of Worcestershire sauce. Add a little powdered milk mixed in cold water before heating for a nice creamy gravy.

Let simmer until meatballs are cooked. Serve meatballs over instant mashed potatoes.

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Winter Meatloaf – Freeze Ahead

Meat Loaf can be Made, Cooled, Sliced and Seal A Meal

Serves: 6 servings

Ingredients
1½ lbs. ground beef
¾ cup quick oatmeal
¾ cup milk
1 egg
½ cup onion, fine dice
1¼ tsp salt
¼ tsp pepper

Top Glaze
⅓ cup ketchup
2 Tbsp. brown sugar
1 Tbsp. mustard
Instructions

  1. Preheat oven to 350 degrees.
  2. Combine ground beef, oatmeal, milk, egg, onion, salt,
    and pepper in a mixing bowl.
    Use your clean hands to mix – do not over-mix.
  3. Transfer meat into a large loaf pan and press it down evenly.
  4. For the Top glaze, mix ketchup, brown sugar, and mustard in a small bowl.
    Pour evenly over meatloaf.
  5. Bake at 350 degrees for 1 hour and 15 minutes.
  6. Remove from oven and drain off excess grease.
  7. Let stand for 5 minutes before serving.
  8. Cool – Slice and Freeze in boiling bags.

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Camp Rice Pudding

On the trail, I make rice. The rice I like best is not parboiled or instant rice, which works just as well with instant rice.
The leftover rice is simple and easy to turn into trail rice pudding.

In your cup or bowl, add:

1 Cup of cooked rice
2 Tbsp. of Powdered Milk (I use Nido brand)
1 tsp. of Vanilla Extract
Add a small amount of Coldwater to make a thick milk slurry
Sprinkle with Cinnaman Sugar Mix

Stir then:

Add Extra Sugar to taste (I like Brown Sugar)
Optional: 2 Tbsp. of Raisins

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Cinnamon Sugar Mix

I buy the premixed Cinnamon and Sugar at the store one time.

To refill from time to time I open the lid and add more of the mix.

Mix:

1/4 cup cinnamon to 1 cup sugar

or
1 tablespoon cinnamon to 1/4 cup sugar

or
3/4 teaspoon cinnamon to 1 tablespoon sugar

I use this on everything. Bannock, Toast, You name it.

It packs better and lighter than Jam.

Try this with Pumpkin Spice Mix not just Cinnamon – Add Sugar as a Mix.

Its great on Trail Rice pudding