Adventure Sports

What to cook for a crowd while camping?

I am going on a camping trip with several other families and each night one family makes dinner. I am struggling with what to make for approx 20-25 people that will be relatively easy since we are going to be camping. I am camping in an RV so that helps but still struggling. Any suggestions?

Here’s several favorites from my cook book that multiply easily for large groups. I’m hired by camping groups to cook for them on a regular basis. Hunters especially love to have a hot,quality meal when they get back to camp. Several of theserecipes were used to feed 2002 winter Olympic participants! Good luck and email me if you need more help!
2002 Salt Lake City Olympic Baked BeansColeen Sloan

1 lb. hamburger
1 large can red kidney beans
1 large can pork and beans
1 large can crushed pineapple
1 red pepper, chopped
1 green pepper, chopped
1 medium onion, chopped
2 Tbs. barbeque sauce
2 Tbs. Worcestershire sauce
2 Tbs. liquid smoke
2 Tbs. backstrap molasses

Brown the hamburger with the red and green peppers and onions in a 12” Dutch oven, then add the rest of the ingredients. Simmer for 15 minutes, stirring occasionally. Serves 8
Collen and I used this recipe for an event in which we ca-
tered during the 2002 Winter Olympic Games in Salt Lake City.

Braised Cabbage and Turkey Sausage
David Herzog

2 c. 1” diced celery
2 c. 1” diced red onion
8 to 10 c. chunked cabbage, cored
8 links turkey sausage
Salt and pepper to taste

In a 12” Dutch oven, cook the turkey sausage over medium heat with 1 Tbs. olive oil. Remove sausage and set aside.
Add 1 Tbs. olive oil and sauté celery and onion for 8 to 10 minutes until slightly browned. Add cabbage chunks and ½ c. water or chicken broth. Cook cabbage 8 to 10 minutes, until slightly wilted.
While the cabbage is cooking, slice the sausage into bite sized pieces, then add to cabbage, stir. Salt and pepper to taste. Cook 8 to 10 minutes more to heat sausage. Serve with garlic mashed potatoes.
Serves 8 to 10

Dave’s Dutch Tamale Pie
Dave Herzog

1 lb. ground turkey (try lean ground round)
1 ½ Tbs. chili powder
½ tsp. cumin
1 tsp. fajita seasoning
2 Tbs. garlic, minced
1 28oz. can diced tomatoes
1 15 oz. can whole kernel corn (try hominy, YUM!)
1 8 oz. can diced green chilies
1 ½ c. shredded Colby cheddar cheese
½ c. chicken broth
1 12 oz. box corn muffin mix (12 oz. Aunt Jemima corn bread mix from a 5 lb. bag)
½ c. milk
2 Tbs. melted butter or vegetable oil
1 large egg

In a 12” deep Dutch oven, brown turkey with chili powder,
cumin, and minced garlic. Add tomatoes, corn and chilies. Stir well. Add broth, stir. Layer cheese over the top of meat mixture.
Mix corn bread mix, milk, butter, and egg. Spoon over turkey mix and cheese evenly. Cover and bake at about 375o for 35 to 45 minutes until bread is firm and baked through.
Serves 6

2002 Salt Lake City Olympic Peach Cobbler
Coleen Sloan

1 large can sliced peaches, undrained
1 box spice cake mix
¾ can lemon-lime soda (Sprite or 7-Up)

In a preheated and oiled 12” Dutch oven, pour the peaches into the bottom. Sprinkle the cake mix over the peaches. Do not stir! Drizzle about ¾ of a can of soda over the cake mix. Cover and bake at 350 degrees for about 35 to 45 minutes.
Serves 6 to 8
Coleen and I used this recipe for an event in which we catered during the 2002 Winter Olymipcs in Salt Lake City.

Upside-down Chocolate Cherry Surprise
David Herzog

1 15 oz. can Bing cherries
1 box devils food cake mix
½ c. pecans, chopped
1 tsp. almond extract
½ c. cherry flavored cola

Open the can of cherries and carefully stir in the almond
extract. In a well oiled, preheated 10” Dutch oven, pour the cherry almond mixture. Sprinkle the cherries evenly with the pecans.
Sprinkle the cake mix over the cherries and pecans, then
pour the cola over the cake mix as evenly as possible. Bake 35 minutes or until you can smell it. Turn out onto a 12” Dutch oven lid on a lid trivet. Serve hot.
Serves 6 campers

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