-Campfire Cooking-
Check out these camp worthy recipes!
-Campfire Cooking-
Check out these camp worthy recipes!

CAMPFIRE HASH
Ingredients:
1 large onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
4 large potatoes, peeled and cubed (about 2 pounds)
1 pound smoked kielbasa or Polish sausage, halved and sliced
1 can (4 ounces) chopped green chiles
1 can (15-1/4 ounces) whole kernel corn, drained
Directions
In a large ovenproof skillet over medium heat, cook and stir onion in oil until tender.
Add garlic; cook 1 minute longer.
Add potatoes.
Cook, uncovered, for 20 minutes, stirring occasionally.
Add kielbasa; cook and stir until meat and potatoes are tender and browned, 10-15 minutes.
Stir in chiles and corn; heat through.
CAMPFIRE HASH
Ingredients:
1 large onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
4 large potatoes, peeled and cubed (about 2 pounds)
1 pound smoked kielbasa or Polish sausage, halved and sliced
1 can (4 ounces) chopped green chiles
1 can (15-1/4 ounces) whole kernel corn, drained
Directions
In a large ovenproof skillet over medium heat, cook and stir onion in oil until tender.
Add garlic; cook 1 minute longer.
Add potatoes.
Cook, uncovered, for 20 minutes, stirring occasionally.
Add kielbasa; cook and stir until meat and potatoes are tender and browned, 10-15 minutes.
Stir in chiles and corn; heat through.

ARIZONA CORNBREAD
Ingredients
1 cup cornmeal
2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon pepper
1 cup sour cream
1/2 cup canola oil
1/2 cup chopped green onions
2 large eggs, room temperature
1-1/4 cups shredded pepper jack cheese
1 cup cream-style corn
2 jalapeno peppers, seeded and chopped
5 to 6 cups all-purpose flour
Additional cornmeal
Melted butter
Directions
In a large bowl, combine the first six ingredients; set aside. In a saucepan, heat the sour cream, oil and onions to 120°-130°. Add to cornmeal mixture; beat until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Grease two 9x5-in. loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 minutes.
Brush butter over loaves. Bake at 375° until golden brown, 30-35 minutes; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.
ARIZONA CORNBREAD
Ingredients
1 cup cornmeal
2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon pepper
1 cup sour cream
1/2 cup canola oil
1/2 cup chopped green onions
2 large eggs, room temperature
1-1/4 cups shredded pepper jack cheese
1 cup cream-style corn
2 jalapeno peppers, seeded and chopped
5 to 6 cups all-purpose flour
Additional cornmeal
Melted butter
Directions
In a large bowl, combine the first six ingredients; set aside. In a saucepan, heat the sour cream, oil and onions to 120°-130°. Add to cornmeal mixture; beat until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Grease two 9x5-in. loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 minutes.
Brush butter over loaves. Bake at 375° until golden brown, 30-35 minutes; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.
Would you like to advertise with The Trail Journal & HTCAA?
Contact us today! TheMercantile@htcaa.org 844-744-8222
Would you like to advertise with The Trail Journal & HTCAA?
Contact us today! TheMercantile@htcaa.org 844-744-8222