June 25, 2018
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One skillet, canned food and mixes OK at camp

By Sandy Oliver Special to the News, Special to the BDN

Some of you are visiting your camps this summer or maybe even roughing it. When I saw this recipe in an e-mail, I thought it was just the ticket for a one-skillet supper at camp. We are likely to cook on a fire right by the lake, even though we have a stove inside.

Camp is one place that I use mixes and cook from cans. It is less handy to have a pantry full of flour, sugar and all that at camp. If I am really organized before we go, I might mix up dry ingredients at home for favorite pancakes or muffins, and add the eggs, oil and milk at camp.

Canned food keeps until I am ready to cook it. Even so, I am likely to bring potatoes, onions and garlic from the home garden, and sometimes even frozen food. We still have frozen corn from last summer that I used in this recipe because I want to use it up before I have this year’s crop to put up.

The recipe calls for kielbasa, but I think that almost any kind of sausage would be good and work just as well, and I suppose even ground meat, though you might want to omit the oil and cook the meat with the onions and garlic. The little can of chilies is what makes this different and good.

Camp also is the only place I eat s’mores, and that is usually because we entertain young friends there. One showed me a way of putting together a s’more that was vastly better than the way I learned at 4-H camp 50 years ago.

Skillet Supper

Makes 4-6 servings.

1 large onion

2 cloves garlic, minced

2 tablespoons vegetable oil

4 large potatoes, peeled and cubed

1 pound smoked sausage, such as kielbasa

1 4-ounce can chopped green chilies

1 15¼-ounce can whole kernel corn, drained, or scant two cups

Cook the onion and garlic in the vegetable oil in a large skillet over medium heat until they are just tender, about five minutes. Add the potatoes and cook them for about 20 minutes, stirring and turning them occasionally. Add the sausage and continue cooking until the potatoes are tender. Add chilies and corn and cooked until all is heated through.

Olivia’s Stellar S’mores

Graham cracker, broken in half

Piece of chocolate bar

2 marshmallows

Toast two marshmallows, and when they are golden brown lay one on one of the crackers and top with a piece of chocolate. Then lay the other marshmallow on top of that, and finally the other half of the cracker. Press gently together so that the chocolate is buried in hot marshmallow.

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