FAVORITE CAMPOUT RESIPIES

Skillet Potatoes by Denny Vander Meer

2 or 3 large Russet potatoes, cut into 1” cubes

14 oz smoked sausage, thinly sliced

1 small onion, chopped

1/2 cup chopped green pepper

1 clove garlic, minced

1/4 cup chicken stock

1 1/2 tsp. paprika

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. dried parsley

2 Tbsp. vegetable oil

In large skillet heat oil, add smoked sausage. Cook until done. Take meat out of pan. Put the potatoes in the pan and cook over medium heat until they begin to brown and become tender. Add the onions, green pepper and garlic, cook another 5 minutes. Add chicken stock, cook 5 minutes more. Add the spices, stir and add the meat.

Cheese Potatoes by Mike Feys

Potatoes

1 can cheddar cheese soup

1 can water

1 pepper (either green, yellow, red or orange) your choice

Bacon

Mushrooms

Garlic powder

Cube potatoes and boil until soft. Fry bacon, pepper and mushrooms. Mix soup and water. Drain Cooked potatoes. Combine all ingredients in pot.

Sweet and Spicy Polish Sausage by Dave Bosch

4 lbs. smoked polish sausages; cut into 1/2” slices

2 med. Yellow onions, halved then sliced

2 cups brown sugar

1/2 cup spicy mustard

4 cloves garlic, minced

1 cup beer (your favorite)

To a 12” Dutch oven add sausage and onions. In a medium bowl, combine ingredients and stir to mix well. Pour over sausages and onions and then stir to mix. Place lid on oven and bake using 8-10 briquettes on bottom and 12-14 briquettes on top for 1 hour, stirring every 15 minutes.

Camp Cookers that go directly on the coals: 2 slices of bread with the butter on the outside with pizza toppings inside, or marshmallows and pie filling on the inside, or chocolate and peanut-butter. Be creative  by Joe Knol