CI0.\ 90 \ O I 9 o n o o wart/maw n a a 0 a +\/ %:

Transcription

1 CI0.\ 90 \ O I 9 o n o o wart/maw n a a 0 a +\/ %:

2 North Carolina State University at Raleigh, North Carolina Agricultural and Technical State University at Greensboro, and the U. S. Department of Agriculture, Cooperating. State University Station, Raleigh, N. C., T. C. Blalock, Director. Distributed in furtherance of the Acts of Congress of May 8 and June 30, The North Carolina Agricultural Extension Service offers its programs to all eligible persons regardless of race, color, or national origin, and is an equal opportunity employer M Reprint Home Economics 186

3 Successful camping meals depend upon simplicity, planning, cooperation and a little imagination. PLANNING SUGGESTIONS Plan menus for every meal in advance. You may want to deviate from these menus on occasion but it helps in shopping to prepare menus ahead. Keep your menu flexible so you can cookthe fish you catch or try local foods when possible. When planning outdoor menus, take into account the method of cooking; cooking and cleanup time; limited refrigeration and storage facilities; and the fact that appetites will increase and your family will eat more food than usual. Plan for emergency food items, such as canned stew just in case your original menu can t be carried out. Make a market list using menus as a guide. Shop ahead. Take as much food with you as possible. Fresh meats, fruits and vegetables can be replenished as you travel. It is best to take many of the foods you need from home. They may cost more when bought at vacation areas. Prepare some foods ahead so you will have more time to enjoy yourself while camping. Spaghetti sauce, chili or goulash that has been prepared ahead and frozen serve a dual purpose. They last longer and act as ice in your cooler or ice chest. Home made cookies and muffins are always a treat to have on hand when camping. Blueberry muffins warmed over a fire are a cam per s delight. PACKING Heavy cardboard boxes are good for carrying food. Cardboard boxes covered with self-adhesive vinyl paper protect against moisture and can be easily wiped off. Pack two small, rather than one large box. Small boxes will be easier to carry.

4 It is a good idea to always have a box packed with staples and ready to go. This could include foil, matches, paper towels, soap pads, detergent, napkins, salt and pepper. It is convenient to replenish and store this after a camping trip and it is ready to go next time. Pack liquids in small bottles with screw-on caps. Pack vegetables in plastic bags. Pack matches in a waterproof container. Label top of cans for ease in finding food in your food box. EQUIPMENT CHECK LIST camp stove cooler or ice chest cook kit fry pan 1 or 2 spatulas 2 large spoons knife can & beverage opener pot holde rs asbestos gloves plates (paper are handy but styrofoam plates keep food hotter) cups silverware tablecloth fuel water container full of water matches llllllllll clothes line and clothes pins

5 Not So Essential Dutch oven kitchen canope small cutting board for cutting vegetables coffee pot plastic bags garbage bags plastic food containers Cleanup Supplies dishpan scouring pads (these can replace detergent) paper towels dish towels _ soap or detergent plastic table cloth Staple Food Check List This will vary according to personal preference and menu. _ salt flour pepper sugar coffee nonfat dry milk shortening _ salad dressing spices _ catsup cereal mustard biscuit mix syrup HOUSEKEEPING Keep your campsite clean. Pick up spilled food from campsite area. A tidy, organized work area is much easier to work in. Spread a plastic table cloth over cleaned picnic table. This can be easily wiped up. Wash dishes after every meal, making sure they are rinsed in boiling water.

6 Make sure food is secure when you leave the campsite. Unwanted camp pests might invade it if it is not secure. Store food in tent that is zipped up or in trunk of car. KEEP FOOD SAFE TO EAT Keep it covered. Place foods to be kept cold back in the cooler immediately. Serve hot foods immediately after cooking. Drink water only from reliable sources. CAMP SAFETY Follow instructions closely when using camp stove. Keep fuel in a metal container, outside, and out of sun. Avoid loose, floppy clothing when cooking. Use pot holders when handling pots and pans. Keep fire well maintained. Be sure it is out when leaving campsite. Pack a first aid kit, a snake bite kit and insect repellent. LEAVE YOUR CAMPSITE CLEAN

7 Some of the recipes included in the following section require more time in preparation than others. These were designed for thecam per who likes tospend time in food pre paration. BREAKFAST SUGGESTIONS Coffee when you don t have a percolator 3/4 cup water per serving 1 tablespoon regular grind coffee perserving In saucepan over medium coals or heat, heat water until just boiling. Add coffee and stir. Let mixture steep over medium heat for 6 to 8 minutes. Don t boil. Add a washed egg shell to settle grounds. Creamed Chipped Beef on Toast Chilled Fruit Creamed Chipped Beef 1 4-ounce package dried beef 1 can condensed cream of mushroom soup 1/2 cup milk sliced cheddar cheese, if desired Rinse dried beef in hot water; drain. Tear in pieces. Mix soup and milk and heat; stir often. Add dried beef. Serve over hot toast. Yield: 4 servings. Tomato Juice Scrambled Eggs Blueberry Muffin Bread Blueberry Muffin Bread 2 9-inch foil pie pans 1 package blueberry muffin mix spring-type clothespins margarine Lightly grease foil pans. Prepare muffin mix according to package directions; pour into one of the pans.

8 Blueberry Muffin Bread (con t) Cover with second pan, inverted. Secure rims together with Clothespins. Place on grill over low coals. Cook 15 minutes on each side. Occasionally rotate pan for even baking. Remove top pan; out bread into wedges. Makes 6 servings. Grapefruit Juice Baked Beans Bacon Toast - Butter Baked Beans For the camper who likes to spend time cooking, the following recipe is outstanding. It should be prepared a day ahead. Another must is a willing wood chopper and fire tender. It can be a wonderful camping experience. 1 tablespoon ground mustard 2 medium-sized onions, sliced Pick over the beans; wash them and cover with 3 inches of water. Bring to a boil. Pour off water. Add about 3 inches fresh water and cook about 40 minutes over medium coals. Cut the salt pork in- half and score the skin with several deep cuts. Put a piece of the salt pork in the bean pot (a clutch oven is best for this) and pour the beans over it. Mix and add all other ingredients except onions. Add remaining pork Bury onions and remaining pork near the top of the beans. Add enough boiling water to just cover beans. Cover pot and cook over low coals for four hours. Inspect occasionally and add a little more water if necessary. Refrigerate until ready to serve. Yield: 6 servings. 1 pound large white beans (dry) 1/2 pound salt pork or bacon 11/2 teaspoons salt 1/2 cup dark molasses

9 Sliced Fruit Vegetable Beef Soup Corn Bread Rounds Corn Bread Rounds 1 81/2 -ounce package corn muffin mix 2 tablespoons nonfat dry milk powder /3 cup water Combine muffin mix and milk powder. Beat egg and water to blend; add to mix, stirring just until moistened. Drop in mounds, 2 tablespoons each on slightly greased skillet. Cook over low heat turning to brown both sides, 6 minutes in all. Makes 8 rounds. Lunch should be easy to prepare. It is a good idea if you will be on the road during lunch to do as much preparation at breakfast time as possible hard cook eggs for sandwiches slice carrot and celery sticks and so on. Refrigerate until ready to serve. Soup and sandwiches are always a good choice. Dehydrated soups are easy to carry and prepare. Prepared sandwich spreads are a good choice especially when you are on the road. LUNCH SUGGESTIONS Pea Soup Chicken Salad on Whole Wheat Bread Vegetable Sticks Cookies

10 Bologna on Hard Roll OTHER LUNCH SUGGESTIONS Pickled Beets Fresh Fruit coffee _ Milk Turkey Noodle Soup Deviled Ham and Tomato on Whole Wheat Bread Pickled Beets Oatmeal Cookies 1 small can sliced beets Milk 1 small onion prepared Italian dressing Egg Salad on Rye Bread Empty beets into suitable container. Add thinly sliced Pickle Chips onion. Pour salad dressing over beets. Refrigerate Fresh Fruit until ready to use. This can be done after breakfast. Cookies Vegetable Soup Tuna Salad on Hard Roll Chilled Fruit

11 DINNER SUGGESTIONS 1 tablespoon flour 3 tablespoons water Melt butter in large skillet. Saute onion in melted butter about five minutes until tender. Add beef and brown. Add tomatoes and kidney beans. Make a paste of flour, chili powder, salt and water. Add to beef mixture. Cook over medium heat for 30 minutes. Makes 5 servings. Chili Con Came Tossed Salad Rolls Cake Chili Con Came 2 tablespoons margarine 1 large onion, finely chopped 1 pound ground beef 1 teaspoon salt 2 tablespoons chili powder 1 16 ounce can tomatoes 1 15-ounce can kidney beans Foil Fried Fish Wrapped Vegetables Rolls Pudding Colfee - Milk Foil Wrapped Vegetables Wash vegetables, slice and place each serving on individual squares of heavy foil. Dot liberally with margarine. Add two tablespoons of water to each. Season with salt and pepper. Seal foil tightly. Place on coals for 10 minutes on each side. This works well for summer squash, potatoes, zucchini, carrots, onions and green beans.

12 Foil Wrapped Dinners Bar-B-Que Beans Divide 16-ounce can of pork and beans into four portions on 4 squares of heavy duty foil. Add sliced frankfurters to each. Top with chopped onion, 1/4 teaspoon WorcesterShire sauce, a dab of catsup and a dash of pepper. Seal foil tightly. Cook over fire for 10 minutes. Hobo Dinner Cut beef into one-inch cubes. Place enough meat cubes for individual serving portion in center of sheet of heavy duty foil. Add small ripe tomato; green pepper rings; small onion, quartered; small potato quartered to each packet. Season with salt and pepper. Add a pat of margarine to each. Seal foil with double fold to make a tight package. Cook over coals about one hour.

13 Breakfast Lunch Dinner Prepare brownies, muffins and" spaghetti sauce at home. SAMPLE MENUS FOR A WEEKEND CAMPING TRIP Friday Sandwiches Raw Vegetables Fresh Fruit Cookies Milk Spaghetti Rolls Tossed Salad Fresh Fruit Saturday Juice Eggs Bacon Muffin Sandwiches Raw Vegetables Pickles Brownies Milk Fisherman s Luck Fried Fish Foil Wrapped Onions, Potatoes, & Carrots Salad Rolls Fresh Fruit Sunday Monday. Creamed Fried Apples Chipped Beef French Toast on Toast Bacon Fruit Egg Salad Prepare sand- Sandwiches wiches for trip Pickles home. Vegetable Sticks Cookies Fresh Fruit Milk Beef Stew Sliced Tomatoes Cucumbers Biscuits Brownies

14 SHOPPING LIST carrots celery lettuce green pepper onions fresh fruit tomatoes lemon cucumbers canned apples luncheon meat bacon chipped beef stew beef ground beef eggs milk cheese margarine muffin mix bread - rolls cookies biscuit mix cofiee spaghetti canned cream of mushroom soup can ned fruit can ned juice can ned tomatoes canned tomato paste pickles mayonnaise syrup