Quick and easy to prepare. I found this recipe on the Kraft Foods site and have used it several times. My Venture Scouts (Ages 14-20) love it and can make it easily on the trail. Tip: put the ground beef in a baggie and freeze it, then wrap in foil and put in fanny pack. When ready for dinner it should be thawed.

Ingredients:

1 pound ground beef
1 box macaroni and cheese (your choice)
corn (preferably fresh, not canned)
salsa (temp depends on you)

Directions:

Cook the ground beef and drain. Prepare the macaroni and cheese per instructions. Cook the corn and drain. Mix all together and add salsa.
Or, use separate bowls for the fussy eaters.
Servings: varies Preparation time: 20 minutes

Jim

About ten years ago one of my camping buddies pulled a can of biscuits out of his cooler one cold camping morning and introduced us to this great and simple culinary miracle. A can of Hungry Jack buttermilk biscuits has been a staple in my cooler ever since.

Ingredients:

1 can biscuits
squeeze butter
1 stick

Directions:

Roll out a biscuit with your hands so that it becomes elongated and about one inch thick at the center. Wrap it tightly around the end of your stick and pinching it as you go to insure that it stays on the stick while cooking. When done wrapping, the biscuit should take up about six inches of the stick. Heat over the campfire until golden brown. Pull it off the stick, pour butter down the hole left by the stick, and enjoy.

Variation:

Sent in by Chris Moore. The way I like it is to pour butter around the outside of the biscuit and sprinkle sugar on it, then pour your favorite jelly inside. It is very messy, but very good.
Servings: 2 – 5 Preparation time: 10 minutes

Joe Adams

As a camping meal this has been a regular request for lunch. It may seem mild, so if you like it zesty add a little hot pepper to it for an added kick.

Ingredients:

2 tablespoons vegetable oil
1 large onion, diced
1 small red pepper, trimmed, seeded, and diced
4 large garlic cloves, minced
1 teaspoon dried marjoram
2 pounds ground beef (chuck preferred)
3 8-ounce cans tomato sauce
3 tablespoons sugar
3 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 1/2 tablespoons yellow mustard
1/2 to 3/4 cup water
Kosher salt and freshly ground black pepper
6 hamburger buns, toasted

Directions:

In a large cast iron pan, heat the oil over medium-low heat, add the onions and sauté for 5 minutes.

Add the peppers and cook for 5 minutes more.

Stir in the garlic and marjoram, continue to cook for 2 minutes more.

Transfer vegetables to a bowl with a slotted spoon and reserve.

Add the meat to the pan, increase the heat to medium, and cook the meat, breaking it up with a wooded spoon, until it just loses its color (about 5 minutes).

Pour excess fat from the pan and discard.

Combine the meat and vegetables in the pan along with the tomato sauce, sugar, Worcestershire, vinegar, mustard, and 1/2 cup of the water.

Bring the mixture to a simmer, cover, and cook for 20 minutes. (If the mixture appears to be too dry add the additional water.)

Season with the salt and pepper to taste.

When ready to serve, divide the mixture evenly between the buns.

Servings: 6

Preparation time: 45 minutes

– Mark Thompson