Camping & Cast Iron Recipes
Here are a few recipes to get you started with your Cast Iron Cookware. Have a favorite you'd like to share? Email it to us!
Brunswick Stew
Ingredients:
- 1 cup chopped onion
- 2 tablespoons bacon drippings
- 2 1/2 to 3 pounds chicken parts
- salt and pepper
- 3 cups water
- 2 cans (14.5 ounces each) diced tomatoes
- 1/4 cup dry sherry
- 2 tablespoons Worcestershire sauce
- 1 pound fresh lima beans
- 1/2 cup okra
- 1 cup fresh or frozen corn kernels
- 2 tablespoons butter
Preparation:
In a stockpot or Dutch oven, cook chopped onion in the bacon grease. Add the chicken seasoned with salt and pepper. When chicken is browned on all sides, pour off the excess fat. Add the water, tomatoes, sherry, and Worcestershire sauce. Cook slowly over low heat for 1/2 hour, then add the lima beans, okra, fresh or frozen corn kernels from the cob. Simmer 1 hour. Add the butter and cook 1/2 hour longer.
Serves 4 to 6.
Fall Apart Pulled Pork
This is one of those slow roasted dinners that is perfect for a day out in the wilderness - it just gets yummier as it simmers, so get it started and go fishing, paddle your canoe or any other activity you love to do when camping. It will be ready when you are.
Ingredients:
- 1 4-5 pound pork roast
- 1/2 cup olive or corn oil
- 2 onions, peeled and coursely chopped
- 2 green apples, peeled and cut into large slices
- 4 large carrots, cut coursely
- 1 dozen large mushrooms, cut in quarters
- 4 large red potatoes, cut into large bite-sized pieces
- 2 stalks celery, peeled and sliced thick
- Salt & Pepper to taste
- 1 teaspoon dried basil
- 2 cups chicken stock (or water)
Preparation:
Make it easy by chopping the vegetables at home and put them in zip lock baggies. You can also add your favorite dry rub to the pork roast the night before, wrap it in plastic and put in your ice chest when setting out.
Get a fire going to where you have a bed of long lasting slow-burning charcoals. You may have to check and add more fuel during cooking time. In a large cast iron Dutch Oven, heat the oil until it's hot. Brown the pork roast, onions and apples. Add the chicken stock and spices. Cover and put on the fire (off to the side) to slowly cook over the coals for two and a half hours. At the end of two and a half hours, layer the vegetables, carrots and potatoes first (they need more heat). Recover the pot. Check after three hours are up and give it your best judgement on doneness (every campfire is different.) Serve with a good crusty bread and butter.
Serves 7-8
Ham Jambalaya
Ingredients:
- 2 cups cooked ham, diced
- 1 cup green pepper, chopped
- 1 cup chopped onion
- 1 10 oz pkg sliced okra
- 1 can (14.5 ounces) tomatoes, diced
- 1 cup chicken broth
- 1 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup uncooked rice
Preparation:
Combine all ingredients except rice in a large, heavy cast iron skillet; bring to a boil over medium-high heat.
Reduce heat, cover, and simmer 10 minutes.
Stir in rice and simmer, tightly covered, for 20 minutes longer, or until rice is tender.
Serves 4.
Skillet Tomatoes
Ingredients:
- 3 tablespoons butter
- 1 cup thinly sliced onion
- 2 bell peppers, seeded and cut in thin strips
- 3 tomatoes, peeled and each cut into 8 wedges
- 1 teaspoon salt
- pepper, to taste
- 1 teaspoon sugar
Preparation:
In a cast iron skillet over medium heat, melt 2 tablespoons of butter; add onion and cook until it is slightly wilted. Add remaining tablespoon of butter and the green pepper strips and tomato wedges; sprinkle with salt, pepper and sugar. Cover and simmer for 10 minutes; stirring gently.
Serves 6.
Eggplant Patties
This is one of my favorites for camping as I love eggplant and you can make up the mixture ahead of time packing it into your cooler to fry up fresh campside.
Ingredients:
- 1 cup eggplant, diced & cooked until tender
- 3/4 cup cooked rice
- 1 egg
- 3 tablespoons flour
- 1/2 teaspoon salt
- pinch black pepper
- dash red pepper sauce
- 2 tablespoons grated onion
- 1/2 cup sharp or mild Cheddar cheese, shredded
Preparation:
Drain and measure 1 cup of the cooked eggplant into a bowl. Mix with remaining ingredients. Cover and chill thoroughly. Heat bacon drippings or oil in a cast iron skillet over medium heat; drop mixture by tablespoonfuls and fry until nicely browned on both sides. Serve immediately as a side dish with sliced tomatoes or salsa.
Serves 6.
Have a favorite recipe you'd like to share? Email it to us!
