Good Eats On The Streets – Fifth Wheel Recipes

For many years many people have equated camp food with trail mix, granola bars, and other food items sure to make your stomach turn after a few days. But these days, the food you make while camping and on the road can be just as appetizing as the meals you prepare at home. In this article, you’ll find some delightful recipes sure to get even the pickiest eater chomping at the bit!

Brats and Beer

Ingredients: * 6 to 8 Brats * 1 can of beer * 1 onion, sliced.

Preparation: In a pot, mix all of the ingredients. Place the pot over a fire or on a stove. Once the mixture has come to a boil, take the pot off the heat and allow the mixture to simmer for 10 minutes. Remove the brats from the mixture and either sears them on a grill or place them on a stick and hold them over a fire. Brats can be stored in beer solution until they are ready to be eaten. Be sure to heat brats before grilling.

Campfire Potatoes

Ingredients: * 10 potatoes * 1 medium onion, thinly sliced * 1 green pepper, thinly sliced * 1 stick margarine * Seasoned salt * Pepper.

Preparation: Remove skins from potatoes. Slice the potatoes, peppers, and onions. Using either aluminum foil or a Grill Bag, place ingredients and add the margarine and salt and pepper to taste. When using aluminum foil, it is important to use a double layer of foil. Be sure to seal carefully. Place in the campfire and flip once at 15 minutes. Remove potatoes after 30 total minutes. Check potatoes for tenderness. Submitted by – Camelot RV Campground, Poplar Bluff, MO

Indian Fry Bread

Ingredients: * 4 cups flour * 2 tbsp. baking powder * 1 tsp. salt * cup shortening (regular, not butter-flavored) * 1 cup warm water, approximately * Oil for deep frying (about 4-6 cups) Preparation: Put flour, baking powder, and salt in bowl and mix. Add shortening in slices and mix in until mixture resembles cornmeal. Add water a little at a time to so dough sticks together. Split the mixture into six balls. Use a dish towel to cover the balls for about ten to fifteen minutes. Prepare your deep skillet by adding oil. Heat Dutch oven or fire to 375 degrees. Use a little flour so the dough won’t stick to a cutting board and roll out the dough until balls are roughly the size of a salad plate. Place in hot oil individually and flip once until golden brown. Drain excess oil on paper towels. Drizzle honey over them or use it for tacos.

Mesa Verde RV Resort Tequila Chicken (Serves 4)

Ingredients: * 1 lbs. Boneless, skinless, chicken breasts * each Red, yellow & green sweet peppers-slices julienne style * Onion-very thin slices * 2 Tbsp. Olive oil * 1 Tbsp. Chicken soup base mix (like Tone’s, Lipton, etc.) * 3 Tbsp. Lime juice (prefer fresh, but can use bottled) * 12 oz. Sour cream (Fat-Free or Low Fat can be used) * 2 Tbsp. Margarine * 1 Tbsp. Garlic-minced * 3 Tbsp. Tequila (optional) * C. Parmesan cheese * tsp. Pepper * 2 tsp. Cilantro (optional) * 3 C. Spinach Fettuccine, uncooked * Salt to taste, because of the soup base mix.

Preparation: Wash and dry chicken. Slice chicken into cubes. Using a skillet, heat oil and add chicken. Heat chicken for about 5 minutes or until chicken has browned. Place chicken to the side for now. Place sliced peppers and onions in the skillet and saute. Place veggies to the side with the chicken. Except for the cilantro and pasta, add all remaining ingredients to the skillet. Add the chicken and veggies to the skillet once a creamy texture has been achieved. Allow the mixture to simmer for about 10-15 minutes to ensure chicken is entirely cooked. Use instructions that accompanied the pasta to prepare it. Drain pasta and mix with the chicken, veggies, and sauce. Use the cilantro to garnish. Submitted by – The Lowery Family/Mesa Verde RV Resort, Mesa Verde, CO

Campfire Hobo Breakfast

Ingredients: * 2 thin-sliced onions * 4 potatoes cut in small cubes * 1 diced green pepper * 8 fresh mushrooms thinly sliced * 1-pound fresh sausage (uncooked) torn into small pieces * 2 cups shredded cheddar * 1 stick margarine * Salt and pepper * tsp. garlic salt * tsp. Italian seasoning, dill or rosemary In a bowl, whip together: * 8 eggs * cup milk * Salt and pepper * Sprinkling of the spices you used above

Preparation: Build a fire and allow it to burn down to the coals. If a grate is an available place it over the coals on the campfire ring. Use folded up aluminum foil to contain the egg, sausage, and cheese mixture (with mushrooms and peppers and spices). Use two layers of foil to further prevent leaks. Cut margarine into pieces and add. Close in the food by folding the foil around the mixture. Place on either the edge of the coals or about the coals on the grate for about 45 minutes.