Main Dishes

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CampfireCooking

Chili Dog

1/2 lb ground beef
2 tablespoons chopped onion
3/4 cup ketchup
1/4 cup water
1 1/2 teaspoon Worcestershire sauce
3/4 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

In large, pan, cook beef and onion over medium het until meat is done, drain.  Stir in ketchup, water,
Worcestershire sauce, chili powder, pepper, and
cayeene.  Bring to boil.  Reduce heat, simmer, uncovered for 5 minutes or until mixture reaches desired thickness.  Place hot dogs in buns; top with about two tablespoons beef mixture. 

8 servings

Presented by Jim & Janet D.

 

Chuck Waggon Skillet Dinner

3/4 lb extra-lean ground beef
1/2 cup chopped onion
1 (1-1/4 oz) pkg taco seasoning mix
1-1/2 cups water
1-1/2 cups thinly sliced zucchine
1 cup frozen whole kernal corn
1 (14.5 oz) can stewed tomatoes
1-1/2 cups uncooked instant rice
4 oz (1 cup) shredded reduced-fat Cheddar cheese

In large skillet, brown ground beef and onion; drain.  Sitr in remaining ingredients, except rice and cheese; bring to a boil.  Stir in rice.  Reduce heat to low; cover and simmer 8 to 10 minutes or until liquid is absorbed, stirring occasionally.  Remove from heat.  Fluff mixture with fork; sprinkle  with cheese.  Cover; let stand 3 minutes or until cheese is melted. 

6 servings

Presented by Jim & Janet D.

 

Crock Pot Potato Soup

1 30 ounce bag of Southern Style Hashbrowns
1 can cream of Celeary Soup
1 4 ounce Cream Cheese
4 Tablespoon Marjorine
1/2 pound cubed ham
1 Quart Milk
Onions - chopped
Velveta & Bacon Optional

Put all ingredients in crock pot on low & cook all day

Presented by Neoma Connor

 

Grilled Steak Sandwich

MARINADE INGREDIENTS:
6 large cloves of garlic, smashed
1/4 cup of EVOO
2 tablesponns balsamic vinegar
2 tablespoon Worcestershire sause
1 tablespoon soy sause
2 teaspoons honey (give or take)
1teaspoon koser salt (or if you have a favorite steak seasoning, substitute that for the salt)
1/2 teaspoon freshly ground black pepper
1 1/2 pound top round London broil or a nice top sirloin with little marbeling.

One red onion
one green pepper
small container fresh portobello mushrooms
1/2 stick butter
provalone or swiss cheese slices
6 hoagie style buns
garlic powder & marjorine for the buns

Mix the marinade ingredients together in a bowl & put in a gallon ziplock bag. Place the steak in the bag, seal & carefully slosh the marinade around until all of the ingredients have soaked the steak. Allow this to marinade at least a few hours or over night. Remove the bag from the refrigerator about an hour before you cook it to bring the steak to room temperature, but don't open the bag yet

Slice the onion, green pepper, & mushrooms & sautee in a skillet with the butter until almost soft but still slightly crunchy then set aside

Pull the steak from the bag & place on a pre-heated gas or charcoal grill. Cook for about 5 minutes per side or until the steak is rare. It is ok to have the steak a little rare at this point as it will get cooked again in a minute

While the steak is cooking place generous amounts of butter & garlic powder on the insides of the hoagie, then set aside

Cut the steak on the bias (diagonal cuts) in very thin strips.

While you are cutting the steak, have a flat iron skillet on the grill pre heating. (You may also need to get the sauteed vegies warmed up again)

Once the steak is cut & the flat iron is hot put 4 or 5 strips of the steak down on the grill, followed by some of the vegies, then covered with cheese. Cover all of this with a metal mixing bowl or something to keep the heat inside.

Place 2 halves of the hoagies down on a spare spot of the flat iron to toast them. This won't take long, so keep an eye on your bread.

When your bread is toasted, put on a plate, then add the steak/vegie/cheese mix from the flat iron.

Repeat 5 more times

Serves 6

Presented by Neal H as prepaired @ GNR 2012

 

Jambalaya - Serves 100

8 Lbs. Onions
1/2 Bunch Celery
6 Bell Peppers
16 Lbs. Pork (Boston Butt is best)
16 Lbs. Smoke Sausage (Richards is best)
12 Lbs. Rice (I like Parboiled rice)
1 Small jar garlic
Kitchen Bouquet (Use what you need to get the color you want)
Seasoning to your taste
Salt
Black pepper
Cajun blend (Tony Chacherie, Slap your Mama, what ever you like)
Green hot sauce

Start with pork and brown also add some seasoning at this time, you will finish seasoning when water is added. As the liquid gets low add sausage and continue to cook. Should take app. 45 minutes, longer if meat is thick, if meat starts to stick add small amount of water to avoid sticking but only ifnecessary. Add vegetables and saute, this will take another 45 minutes; add garlic when veggies are app. half cooked. Add rice and water (at 2 waters to one rice); also add kitchen bouquet and season to taste. HINT: Taste the water now to see how much seasoning to add, pepper should be as you like, salt should be quite salty because the rice will absorb quite a bit. Boil most of the water out (about 30 to 40 minutes), lower the heat and cover. Leave covered for 30 minutes stirring once or twice. It is important to leave covered at the end to let the rice absorb all the moisture.

ENJOY!!!

This Recipe Serves about100

Presented by Andy & Jeannie B. (WIT Reps)

Mexican Pork & Sweet Potato Stew

 

1 Tbsp. olive oil   (divided)

For more spicy stew: Use Poblano chile peppers & Chipotle Salsa
For a milder stew: Use bell peppers & mild Salsa

1 1/4 lbs pork tenderloin, cut in bite size cubes                             
1 1/2 lbs sweet potatoes, peeled & cubed                                  
2 peppers (Poblano chile or bell) seeded & cut up
1 cup chopped onion
1 Tbsp. chopped garlic
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 (14oz.) can low sodium chicken broth
1/2 cup water
1 cup frozen corn kernels
1 1/2 cups salsa ( Mild or Chipotle)                                      
Optional: Garnish w/cilantro & tortilla strips

1. Heat 2 tsp. olive oil in a deep nonstick skillet.  Add pork: cook over med-high heat 7 min. or until brown. Transfer pork to a plate.


2. Heat remaining 1 tsp oil in skillet.  Add potatoes, peppers and onion.  Cover: cook 5 minutes, stirring, until peppers and onion soften slightly.


3. Stir in garlic, cumin and cinnamon; cook a few seconds until fragrant.  Add broth and water; bring to a boil. Add corn; cover and cook 5 minutes or until vegetables soften.


4. Stir in salsa and pork; heat through. Sprinkle servings with cilantro and tortilla strips if desired.

 

Presented by Nancy K.

Pizza Burgers

1 or 2 lbs hamburger
1 small onion, chopped
1 can Chef Boyardee Pizza Sauce
Mozzarella cheese, shredded

Brown hamburger with onion; drain.  Add sauce and dash oregano and basil leaves.  Simmer.  Put on buns or English muffins.  Top with Mozzarella cheese.  Broil till cheese melts.

Presented by Jim & Janet D.

 

Taco Soup

2 pounds browned ground beef
1 onion - chopped
1 15 ounce can tomato sauce
1 10 ounce can Rotil tomatos w/juice
2 16 ounce cans pinto beans
3 cups frozen corn
1 packet Taco seasoning
1 - 2 cups water (if needed)
Shredded Cheddar Cheese
Frito Corn Chips

Dump into a crock pot & cook on low for 3 - 8 hours

Presented by Neoma Connor

 

Wild Bill's Kick Butt Chili

2 14-oz cans Rotel tomatoes 1 green pepper, coarsely chopped
3 pounds course ground lean beef, 4 cloves garlic, crushed
browned and drained 4 tablespoons chili powder
1 medium onion, coarsely chopped 1 teaspoon pepper
1 teaspoon salt 2 teaspoons cumin
1 can tomato paste 2 teaspoons cilantro
2 cans tomato sauce 3 cups warm water
2 jalapeño peppers, seeds removed 
2 16-oz cans red kidney beans finely chopped drained and washed
2 Red Cayenne Peppers, seeds removed and finely chopped

Reserve the kidney beans. Sauté the beef until cooked, drain off excess fat and water. Put all ingredients in Crock-Pot in the order listed. Stir once, cover and cook on low for 10 to 12 hours. (High: 5 to 6 hours). Stir in drained kidney beans 2 hours before serving.

Presented by: Bill S.