Campfire Recipes

This meal will feed 4 people. The recipe is from a good friend and hunting buddy, Israel Garza and tweaked by me.

Migas

Ingredients:

1 to 2 Serrano Peppers (according to taste)

1 Bunch of Cilantro

1 Yellow Onion

1 or 2 Cloves of Garlic (according to taste)

6 to 8 eggs

4 to 6 Corn Tortillas ( You must use corn )

Shredded Cheese

Your Favorite Seasonings

Olive oil ( I use bacon grease )

Chop/Dice serrano peppers, a cup of cilantro, onion to taste ( 1/2 cup ) 1 or 2 cloves of garlic (to taste) chop tortillas into small pieces

Use medium heat. Over a camp fire or stove.

 

Directions:

A  medium to large size cast iron skillet works best. Lightly coat with olive oil  or ( I use bacon grease ). Add chopped up ingredients and saute. Then add tortillas pieces and add more oil(grease) if necessary. Beat the eggs, keep cool until using them. When ingredients are sauteed, add eggs and your seasoning. Scramble mixture and stir regularly to keep from burning until eggs are done. Add cheese and enjoy a quick easy meal.- David M Leining SR

 

Cowboy Soup-

 

 

By:Dave Leining Sr.
This meal takes a little planning. To make this meal it is the last evening meal of the hunt so it requires you to save all your left over meats. Save left over bacon, hamburger patties, hot dog wieners, steak etc. Pull all the meat off the chicken bones or not how ever you like it. Keep all left over meats in the frige or freezer until the last night.
The ingredients you can use and it can feed 6 to 8 people. For more double the recipe.

  • 1 can of green beans
  • 1 can of sweet peas
  • 1 can of sweet corn
  • 1 can of mixed veggies
  • 1 can of sliced potatoes, diced or left over baked potatoes
  • 1 can of rotel
  • 1 can of mexican stewed tomatoes
  • 1 packet of liptons Onion soup mix
  • add your favorite seasonings.

(I start this meal after breakfast and when it cools down a bit I put into the frige or ice chest until the evening meal.)
Combine all ingredients in a large pot. Drain the juice from the green beans and peas. Pour everything else into the pot including the juice. Add rotel, stewed tomatoes, seasonings and soup mix and bring to a boil. When veggies come to a boil chop the meat into pieces add all meats into pot bring back to a boil for about 15 minutes then put on low heat and cover for 30 minutes stirring occasionally to keep from sticking and burning. To add to the meal you can bake corn bread, crackers and or rolls and enjoy.