Camping Side Dish Recipes
Side Dish Recipes for River Runners
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Maravia Dirty Rice
This easy to make tasty dish can be part of a larger meal, or can be beefed up with small chunks of cooked beef, chicken or sausage to make a one dutch meal -- a variation of jambalaya. More or less of any of the many Cajun seasonings now available at your local grocery store will take you as far into the flavors of Louisiana Cajun country as your local taste buds dare to take you.
Chop 2 onions, 1 green bell pepper, 1 red bell pepper, 1/2 bunch of celery. Cook 8 pieces of bacon in bottom of dutch till crisp. Remove Bacon. Saute veggies in bacon grease, add cooking oil as needed. Stir in 6 cans beef consume. 3 cans rice. 1 lg can mushrooms. Cook 40 minutes, til rice is done. Sprinkle crumbled up bacon on top.
Contributed by Maravia Raft Company
Potato Delight
Fold aluminum foil to make a pocket to hold ingredients. Chop potato in 1-inch chunks, add tablespoon of butter and cook closed over hot coals for about 10 min. Open pockets and add vegetables, ( I use mushrooms and onions). add teaspoon butter and salt and pepper. Cook for about 5 more minutes with the pocket closed back up. Let cool for short time and enjoy!
Ranch Style Dutch Oven Potatoes
- 30-35 golf-ball sized new red potatoes
- 1 medium onion
- 1/2 stick butter
- 1 pkg. dry ranch dip mix
Spray Dutch Oven with Pam spray. Wash potatoes, do not peel, cut in half and place in bottom of dutch oven. Chop onion and place on top of potatoes. Place chunks of butter on top of potatoes and onions. Sprinkle Ranch dip mix over all.
Bake 30-45 minutes.
Any kind of potatoes can be used. If using regular sized potatoes they should be cut into medium sized chunks. Baby carrots can also be added if desired.
Super Picnic Salad
- 4 Strips Cooked Bacon (Chopped)
- 6 Large Boiled Potatoes With Skin Left On (Cubed)
- 2 Large Hardboiled Eggs (Chopped)
- 2 Green Onions (Chopped)
- 1/2 Green Pepper (Chopped)
- 1 tsp Prepared Horseradish (Not The Creamy Style)
- 1 tsp Honey Mustard (Yellow Mustard Is OK)
- 1 pkg Ranch Dressing Mix
- 1 cup Mayonnaise or Salad Dressing
- Salt - Pepper - Garlic Powder
Mix mayo, mustard, horseradish, and dressing mix together and set it aside. Mix bacon, potatoes, eggs, green onions, and green peppers together taking care to not turn the potatoes into mashed potatoes (it does happen sometimes, but it still tastes good so don't throw it out if this occurs). Carefully mix the mayo mixture into the potato mixture. Add salt, pepper, and garlic powder to taste. Place it in the fridge to chill. Best served on a bed of lettuce with a slice of tomato on the side.
Contributed by Edward Sutton
Dilled Potatoes
- One lg jar of peeled white potatoes (drained)
OR
20 golf ball size potatoes (cleaned & unpeeled & preboiled) - 1 - 2 t garlic powder
- 1 - 2 t salt & pepper
- 1/2 stick butter
- small bunch
of fresh dill
OR
2 T dried dill - 1 small sliced onion (optional)
- 2 ice cubes (optional)
Make a foil pocket. Add all ingredients. Cook oven campfire or on a grill for 20-25 minutes. These are so easy and everyone enjoys them.
Contributed by Tracy McNeely
Quickie Coleslaw
- 4 cups Shredded Cabbage
- 1/2 med Chopped Cucumber
- 1/4 cup Chopped Onion
- 1/2 tsp Celery Seed
- 1/2 tsp Salt
- 1 cup Mayonnaise or Salad Dressing
- 1/4 cup Thawed Undiluted Frozen Orange Juice
Combine cabbage, cucumber, onion, celery seed, and salt in a mixing bowl and toss lightly. Combine Mayonnaise and orange juice. Pour over cabbage mixture, toss lightly, and serve immediately. Serves 4-6 adults.
Contributed by Edward Sutton
Ham And Pea Stuffed Tomatoes
- 1/4 cup Mayonnaise or Salad Dressing
- 1/2 tsp Prepared Mustard
- 1/8 tsp Pepper
- 1 cup Cold Cooked Peas
- 1 cup Diced Ham
- 2 Sliced Green Onions
- 4 med. Tomatoes
Combine mayonnaise, mustard, and pepper in a mixing bowl. Add peas, ham, and green onion. Chill for at least 1 hour. Cut the top 1/3 off of the tomatoes and scoop out center pulp and seeds. Chill tomatoes. Just before serving, spoon ham mixture into tomatoes and serve on a bed of lettuce.
Contributed by Edward Sutton
Quick Potato Puffs
- 2 cups Mashed Potatoes
- 1/8 cup Whole Kernel Corn (cooked)
- 1/2 cup Shredded Chicken (cooked)
- Cooking Spray
Mix mashed potatoes, corn, and chicken in a bowl. Place a heavy frying pan, coated with cooking spray, on hot coals. Spoon 1 tbsp portions of the potato mixture into the frying pan. Fry until browned turning as needed. This makes a nice afternoon treat or a side dish at supper time. This delight works great as party treats as well.
Contributed by Edward Sutton
Corn on the Cob and Artichokes
Soak corn with husks on for an hour before cooking. About half an hour through, put on a big pot of water, enough to cover your artichokes. Cut the rough part of the stem off the artichoke and place in water. Let it boil for 20 minutes at least for 2 big 'chokes. Meanwhile, wrap the corn cobs in foil and place right onto the fire in the red coals. Turn every now and then, and cook for about 10-15 minutes. Eat artichokes by peeling off each leaf, dipping in butter, margarine or your favorite sauce, and scraping the meat off the inner edge of the leaf with your teeth. Discard the "choke" which is the smaller petals and stamen-like things near the centre, but do not lose out on the amazing flavor of the central stem top! Enjoy!!
Great on our cross-continent motorcycle trips; vegetarian and easy to carry!
Contributed by Sally Hopkins
Potatoes with Garlic
Clean and slice large baking potatoes (or any size) partway through. Insert slices of garlic, butter, margarine or olive oil between pieces. Salt & pepper to taste. Cover in foil (so as not to leak out butter) and place in coals for half an hour (check to see if it is done, and leave longer if necessary). Enjoy!!
Contributed by Sally Hopkins
Simple Five Cup Summer Salad
- 1 cup White Miniature Marshmallows
- 1 cup Mandarin Oranges (seperated)
- 1 cup Pineapple (tidbits or crushed)
- 1 cup Coconut (shredded)
- 1 cup Sour Cream
Gently combine everything together in a bowl and chill. Can be made the night before serving.
Contributed by Edward Sutton
Cabbage Saute'
- 1 tbsp Onion (finely chopped)
- 1 clove Garlic (minced)
- 1 tbsp Olive Oil
- 5 cups Cabbage (chopped)
- 1 tbsp Soy Sauce
- 1/2 tsp Sugar
- 1/8 tsp Black Pepper
Place skillet on medium heat coals. Saute' onion and garlic until tender. Add cabbage and continue to saute' until crisp-tender (about 5 mins.). Add soy sauce, sugar, and pepper. Cook and stir until the cabbage is tender (3 - 5 mins.)
Can be served as a side dish, but my favorite way to serve this is to use it as a topping for a cheeseburger, breaded pork tenderloin, and good old hot dogs!
Contributed by Edward Sutton
Appetizers | Beverages | Breads | Breakfast | Condiments
Desserts | Main Dishes
| Side Dishes | Soups | Snacks