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Campfire stuffed steaksIngredients:4 beef steaks ½ lb. sliced cheese (we prefer pepper jack) ¼ C chopped green chilies or jalapenos
Pound beef steaks until thin enough to roll. Lay steaks flat, season with salt and pepper and top with cheese slices and chilies/jalapenos. Roll holding together with toothpicks. Grill until desired doneness. Grilled potato packetsIngredients:4 lbs small red potatoes-sliced 4-5 cloves peeled garlic 1 medium chopped onion ¼ C olive oil Salt and pepper
In a large bowl combine potatoes garlic, onion and olive oil, season with salt and pepper. Using two large pieces (about 2 feet) heavy-duty foil, divide potato mixture evenly between the two. Wrap loosely then wrap each with another piece of foil. Place packets on grill, cooking until tender about 30-45 minutes. Shake packets occasionally for even cooking. Let cool slightly before opening. Serve while hot. Serves 6-8. Chicken Enchilada CasseroleAnonymous - July 05, 2005 (reprinted with permission from Camp Chef Featured on Good Things Utah.Ingredients: 3 to 4 C. chicken cooked and diced 1 pint sour cream - reserve some for garnish 1 small can diced green chilies 1 small bunch green onion, sliced - reserve some for garnish 1/2 C. sliced black olives drained, - reserve some for garnish Salt and Pepper to taste. 2 small cans Enchilada Sauce (red) 3 C. Colby Jack or Mozzarella cheese, shredded 1 package (10to12) flour tortillas How to Prepare: Set aside the cheese and flour tortillas. In a bowl mix together the chicken, sour cream, green onion, black olives and green chilies. Be sure to stir gently. Season with salt and pepper. Place 1 can of enchilada sauce in the bottom of a 12-inch Dutch Oven. Take each tortilla and put about 1/3 C. chicken mixture in center then top with a sprinkling of cheese and rollup and place seam side down in the Dutch Oven. When all the tortillas have been filled and are in the oven, top with remaining can of enchilada sauce. Sprinkle with some of the remaining cheese, olives and green onions. Bake with 12 charcoal briquettes on bottom and 14 coals on top for 45 minutes or until hot and bubbly on top. Garnish with sour cream and green onions if desired. Dutch Oven LasagnaCarole Fronk - August 22, 2004 (reprinted with permission from Camp Chef) Ingredients: 1 package No-Boil Lasagna noodles 2 jars Spagetti Sauce (I like Barilla) 1 12 oz. bag of shredded part-skim Mozzerella or Italian Cheese mix 1 6 oz. Parmesan Cheese, if not using Cheese mix How to Prepare: In a 12" Dutch Oven, put enough sauce to cover bottom of Dutch Oven. Cover with 4 noodles. Layer sauce, then cheese and end with noodles until you have 2 to 3 layers. On the last layer of noodles put more sauce. Use 8-10 coals on bottom of oven and about 12 on the top. Cook for 30-40 minutes. Cooking time depends very much on outdoor temperature. Check to see if bubbling and put another layer of cheese on top. Cook for about 10 more minutes and it is done. Serve with garlic bread and fried Italian Sausage. Original Beer Can ChickenAnonymous - October 01, 2003 (reprinted with permission from Camp Chef) Ingredients:3 Large roasting chicken; thawed and trimmed 3 12 oz cans of beer Camp Chef All-purpose seasoning or Paprika based seasoning, preferably without sugar How to Prepare: Set the Keg Roaster over the burner. Pop the top on the beer and pour a 1/3 of the beer out of each can. Place a beer can into each can holder. Cut an opening under each chicken's neck to allow for good heat circulation. Sprinkle seasoning thoroughly over the outside of the chickens and gently rub into the birds. Set each chicken onto a can holder. Ignite the Camp Chef cooker and set temperature to medium. Cooking times will vary depending on the size of the chickens, weather conditions, outdoor temperatures, temperature of the chickens going into the roaster and elevations. Use a calibrated meat thermometer to check the doneness of the chickens. Check the temperature of the meat after one hour and every 30 minutes thereafter until meat thermometer reads 170 degrees in the breast. Remember: Drink responsibly. Do not operate Keg Roaster while intoxicated. Jalapeno CornbreadJoel Hayes - February 11, 2003 (reprinted with permission from Camp Chef)
Grilled Hot and Healthy VeggiesAnonymous - January 04, 2005 (reprinted with permission from Camp Chef) Ingredients: 2 Green Peppers 2 Yellow Peppers 1 Red Pepper 1 Large Onion, quartered 3 Zuccini, sliced into long, narrow strips 1 Eggplant, sliced Mushrooms Olive Oil Salt & Pepper How to Prepare: Place veggies in a large bowl. Add 1-2 Tbsp. olive oil and gently sprinkle salt and freshly ground pepper. Stir until lightly coated and grill over medium heat on your grill box. Sear the veggies and serve al dente (still a little crispy). HEALTHY IDEA: Rather than grilling these veggies, you can steam them in the Ultimate Dutch Oven without any need for olive oil or seasonings. The natural flavor of the food is retained within each food item and the vitamins and nutrients are sealed in. |
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MooreStores, Inc.
450 Hillside Drive
Building Suite 200
Mesquite, NV 89027
Call Toll Free - 866-977- CAMP(2267)
    
moorestores@comcast.net |
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