|by Horace Kephart|
Camp Cookery - Outdoor Cooking Secrets From 1910. By Horace Kephart. Originally published in 1910, this early outdoor cookery book gives recipes f...
1 - 10 of 22 for camp soup
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Brown meat quickly with onion. Add remaining ingredients and simmer until vegetables are tender. Makes 6 servings.
Brown beef slowly. Add and cook chopped onion 5 minutes more. Drain or blot on paper towel to remove all fat. Add all other ingredients EXCEPT ...
Soak 1 cup of beans overnight. Drain and add 2 cups fresh water. Pare and dice 2 medium size potatoes and onion. Add to pot. Chop fine salt pork and ...
Place beans to soak, go hunting or fishing for 4 or 5 hours. Drain beans and add fresh water to cover. Add all the rest of the ingredients and cook 1 ...
Place chicken broth ... and return to soup. Add tomatoes. ... overnight, discard water, add water to cover and simmer 1 1/2 hours. Drain and use as directed.
Saute and pour off drippings. Cooked in small amount of salt water. Use whatever you have leftover at the end of camp, brats, hot dogs, bacon and hamburger.
Combine sauce in saucepan and heat (do not boil). Mix hamburger meat and beans in large baking dish. Pour sauce over beans and meat and mix well. ...
Spread 2 tablespoons ... your choice; tomato soup if using kidney ... hot or cold. When served as left over, can sprinkle Cheddar cheese over top and warm.
Blanch celery 8 minutes or tender/crisp and drain well. Place in 9 x 13 baking pan in order above. Bake at 350 degrees for 30 minutes.
Mix ingredients together. Bake in 325 degree oven for 4 hours. Serve over noodles or rice.
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