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Lunch and Dinner

After a fast-paced breakfast and determined lunch, supper is hyacinths for the soul. At last there’s time to stretch out before a crackling fire and savor a tasty meal and second cup of coffee without concern for self-imposed time constraints or the ambitions of your friends. And later there’s corn to pop, brownies or cakes to bake, and flavored teas to drink. The mealtime gathering embodies all that’s right and good about being in a place that’s wild and free. A grand (which need not mean lavish) supper encapsulates the mood of the day and sets a favorable tone for the morrow. A slovenly, tasteless meal evokes the opposite. Fortunately, quality suppers are easy if you adapt these guidelines and proven tricks.1

In addition to the usual campout staples like hot dogs and s’mores, here are a few more delicious dishes to simmer over the campfire. Try these one pot wonders!

Sid’s Backyard Campout Recipes!

Use these recipes to make your very own backyard campout snacks, just like Sid and Gerald! Just click here for the recipes>>

Hoover Curry


  • 1 tablespoon curry powder
  • 1 pinch red pepper
  • 1 teaspoon dry minced garlic
  • 1⁄4 cup dried onion flakes
  • 2 cups Minute Rice
  • 1 package Knorr leek soup mix
  • 3 to 4 ounces golden raisins
  • 1 5-ounce can chunk white chicken or 1 package freeze-dried chicken


Combine all ingredients except the chicken in a Ziploc bag at home (if using freeze-dried chicken, it’s best to add 2 teaspoons of dry chicken broth to the mix.) To prepare, bring 5 cups water to boil, stir in ingredients and simmer 10 minutes, stirring occasionally. If sticking occurs, add a little more water. Serve with freeze-dried peaches. For more than 4 people or for a gourmet touch, serve with Knorr Hot and Sour soup. (Serves 4)1

Pita Pizza for Four


  • One or two pieces of pita bread per person
  • 1⁄2 cup dried tomato powder
  • 1⁄3 pound fresh mozzarella cheese (hard, fresh cheese keeps nearly a month if it’s vacuum sealed)
  • Oregano
  • Garlic powder
  • Salt
  • Cayenne pepper
  • Basil
  • Suggested toppings: pepperoni, summer sausage, hard salami, Canadian bacon, fresh onion, green pepper, black olives, canned mushrooms, anchovies, smoked oysters, etc.


  1. Slice and fry the meat and drain off the grease on paper toweling. Thickly dice the vegetables and mushrooms, fry them in light oil, then drain off the grease and set them aside.
  2. To make the pizza sauce, pour 1⁄2 cup of tomato powder into a bowl and add water to make a thick paste. Sprinkle on oregano, garlic, basil, salt, and cayenne.
  3. Fry an unsliced pita at low heat in a well-oiled, covered skillet. When the bottom of the pita is brown (about 20 seconds), flip it over and thickly spread on tomato sauce, cheese, cooked meat, and toppings to taste. Immediately add a dash of water (to steam-melt the cheese) and cover the pan. Allow the pizza to cook at very low heat for 30 seconds or until the cheese has melted. The result is beyond terrific!1

A Better Tasting Soup


  • 2 5 oz. cans Vienna Sausage
  • 4 1/2 cups of water
  • 1 Pkg of Knoors Pea Soup
  • 2 Tbsp Dried celery flakes
  • 2 Tbsp Dried onion flakes
  • 2 Tbsp Dried Cheese (Parmesan or Romano)


At home: Package the dried onion and celery. Package the cheese in a separate bag. Leave the soup mix and Vienna sausage in their original packages.
In the field: Slice the sausages and brown lightly in the soup pot, stirring constantly. When brown, add the water and soup mix, stirring until smooth. Add celery and onion flakes. Simmer covered for about 15 minutes, stirring occasionally. Before serving, stir in cheese.

Substitutes: Diced cooked ham or diced salami.2

Southwest White Bean Chili


  • 1 Tbsp Olive oil
  • 11/2 lb. Boneless, skinless chicken breast, cut into small cubes
  • 1/4 cup chopped onions
  • 1 cup chicken broth
  • 1 can (4 oz.) chopped green chilies
  • 1 can kidney beans (Canneloni), undrained
  • 2 green onions, sliced
  • Southwest Spice Blend, made up of:

    • 1 tsp Garlic Powder
    • 1 tsp ground Cumin
    • 1/2 tsp Oregano leaves
    • 1/2 tsp Cliantro leaves
    • 1/2 tsp Ground red pepper


1. Heat oil in large saucepan over medium-high heat. Add chicken and onions. Cook 4-5 minutes.
2. Stir in broth, green chilies, add spice blend. Simmer 15 minutes.
3. Stir in beans, simmer 5 minutes. Top with onions, garnish with Monterey Jack cheese if desired. Makes four cups.2

Easy One-Pot Goulash


  • 12 oz. package freeze dried beef or home dried hamburger
  • 1 cup dried potato slices from boxed potatoes au gratin
  • 1/4 cup of lentils
  • 4 Sun dried tomato halves, cut into 1/2" pieces
  • 1/2 Package dried spring vegetable soup mix
  • 1 Tbsp dehydrated onion or garlic


At camp, bring 3/4 cup of water to a boil in medium pot. Stir in dry mix, cover and remove from heat, and allow to stand for 15 minutes (will save fuel) till rehydrated. Return to a boil. Reduce heat and simmer, stirring occasionally, until potatoes are soft and tender -- about 15 minutes. Serves 2-3.2

Author's Favorite Wrap

Spread out on a spinach tortilla:

  • Chicken pieces
  • Sliced avocado
  • Alfalfa sprouts
  • Sliced tomato
  • Red onion slivers

Top with ranch dressing, and roll it all up.2

Silver Turtles

  • On a piece of foil place a hamburger patty, potatoes, carrots, onions, salt, pepper, and a dollop of butter.
  • Fold foil around turtle, and cook in the coals for twenty minutes.
  • Wrap corn on the cob in foil; put on the grill or in the coals of a fire. Do the same for baked potatoes.
  • If you get lucky with the fishing pole, wrap the fillets in foil with halved cherry tomatoes, half a lemon, and pinch of garlic salt. Seal and place in coals ten to fifteen minutes.
  • Fold foil securely so juices don't run out. 2

Gourmet Lasagna

  • Pour a thin layer of seasoned spaghetti sauce into the bottom of a Dutch oven and add a little water.
  • Cover with a layer of lasagna noodles. Spread a layer of ricotta or cottage cheese and chopped spinach, then a layer of sauce and a layer of noodles. Repeat until you run out.
  • Cover top layer of noodles with sauce, mozzarella, and parmesan cheese. Cover with lid and bake thirty minutes.
  • Optional: Add pepperoni or ground beef to the layers.2


1From the book Basic Illustrated Cooking in the Outdoors, by Cliff Jacobson. Copyright © 2008 by Cliff Jacobson. Used by permission of FalconGuides, a division of Globe Pequot Press. Visit

2From the book Knack Car Camping for Everyone by Mary and Bill Burnham Copyright (c) 2009 by Morris Book Publishing, LLC

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