SouthEast Camper

Archive for July, 2009


Breakfast backpacking recipes don’t get much simpler than this.

1/3 cup Powdered Milk
1 cup Instant Rice
4 tsp Sugar
1/8 tsp Cinnamon
Nutmeg, pinch (optional)
1/4 cup Raisins
1 ¼ cup Water

Put all ingredients in a zip lock, pack raisins separately, Bring water to a boil, add all ingredients excepts raisins and cook as directed on your instant rice package. Add raisins and stir.

(Yields one serving)




Another one I made while camping as a scout.

1/4 lb. Ground Beef
1 medium Potato
1 small Onion
1/2 stalk Celery
1 Carrot
Onion Powder
Garlic Powder
Salt & Pepper
Hot Sauce (optional)

Add onion and garlic powder to ground beef and form into a tube (hot dog shaped). Cube or slice vegetables into uniform pieces. Place meat in center of foil and cover with vegetables and sprinkle with salt and pepper. Pull up two sides of foil and fold over several times sealing tight, fold over ends sealing tight. Let the foil pack stand for twenty minutes for the flavors to meld. Place foil pack on grill over medium high heat or set foil pack up close next to campfire. Cook for 30 minutes turning once. Foil pack will puff up as it steams, so be careful when opening.

This is a mainstay for Boy Scouts. It’s like a mini pot roast for kids.

The variations are endless; try chicken, fish or different meats. Make foil packs different by changing the veggies and spices to take on the flavors of different regions around the world.




This side dish is good and easy, almost lazy.

Large Russet Potatoes, the long not so round ones.
Olive Oil
Garlic Powder
Onion Powder
Salt & Pepper

Wash spuds and cut them into rounds about 1” thick. Figure about 3 rounds per person. Lightly fork the rounds on the cut sides, be careful not to break them and put in bowl. Coat spuds with oil and toss, then shake remaining ingredients on spuds while tossing to cover all sides. Let stand for few minutes for flavors to penetrate to spuds.

If cooking on a grill put spuds directly over heat to apply grill marks and lightly browned. Turn spuds and repeat. After all the spuds are browned finish baking with indirect heat for 30 or so minutes.

If cooking over an open fire grill spuds on a grate then transfer to a large Dutch oven with a trivet and finish the baking process.

These potatoes will have a light brown toasty outside, but very moist and smooth in the middle. No matter how you make them the smoky grill flavor is great.




I made this simple dish when I was a Boy Scout camping.

1 Boneless Chicken Breast
1 clove Garlic, minced
Salsa (enough to cover lightly)
1 small Onion chopped
1/2 stalk Celery chopped
Hot Sauce (to taste)
Shredded Cheddar Cheese

Place chicken on a large piece of aluminum foil. Cover with listed ingredients. Pull up two sides of foil and fold over several times sealing tight, fold over ends sealing tight. Let the foil pack stand for twenty minutes for the flavors to meld. Place foil pack on grill over medium high heat or set foil pack up close next to campfire. Cook for 30 minutes turning once. Foil pack will puff up as it steams, so be careful when opening. Top with cheddar cheese and eat.

Serve with tortillas.