You’ve spent all day out in the Great Outdoors, racking up some serious trail miles. Chugging into camp around dinnertime, you’re hungry as a bear coming out of hibernation. The last thing you want to do is cook. The nearest Golden Arches is about a year away. So, what’s a tired, hungry hiker to do to fuel up for tomorrow’s trail adventure?
Short answer: Plan ahead. With a little advance planning and some simple prep work, you can have a hearty meal on the table without even breaking into the Correllware. Check out Grandma Peggy’s Campfire Stew.
This is a make-ahead recipe that freezes and stores well. All you have to do is follow the recipe below. Let it cool. Then vacuum seal in individual serving sized pouches. Toss in the freezer. Stash in your cooler en route to your next hiking adventure and campsite. When you’re ready for dinner, simply heat a pot of boiling water, toss in the sealed pouch and allow to heat. It should be ready in 15 – 20 minutes, depending on how hot your water is and how hot you like your dinner. Serve in bowls with cornbread or muffins and you’ve got a hearty, no-fuss meal. (Some people consider this a thick soup. So you might want to bring some spoons.)
Here’s the recipe:
Grandma Peggy’s Campfire Stew (Soup)
¼ lb. bacon, cooked and crumbled
1 medium onion, chopped
1 can (1 lb.) tomatoes
2 cans (1 lb. each) red kidney beans, drained
1 can (12 oz.) kernel corn, drained
1 can (3 oz.) broiled sliced mushroom, with broth
1 can (10-1/2 oz.) mushroom gravy
2 Tbsp. Chili powder (or to taste)
½ lb. Sharp cheddar cheese, grated
Fry bacon, drain on absorbent paper. Reserve. Cook onion in 2 Tbsp. of drippings until golden brown. Add next six ingredients. Bring to boiling. Lower heat. Add cheese, stir until cheese melts. Cut frankfurters in one-inch slices. Add with bacon bits. Bring to serving temperature. Serve immediately or put into vacuum jar or pouches for freezing.