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Camp Kitchen: Tubular Meals

February 24, 2009
Filed under Camping Recipes, Main Dishes

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STROGANOFF-SMOTHERED BISCUITSWhat’s the size of an ear of corn, keeps for many days in your ice chest, and swells up to become a loaf of hot bread, a pan of biscuits or a cinnamon coffee cake? It’s a tube of dough from your grocer’s refrigerated shelves. You’ll find many types of baking powder biscuits plus bread sticks, pizza dough, crescent rolls, French bread dough, pie crust, and regular or orange cinnamon buns.

Some simple rules: Note use-by dates. Keep cold but do not freeze. If using ice, seal tubes in plastic bags so they don’t get wet.

Gather a couple of these “can-do” cans for your next camping trip and use them in recipes like these.

Peachy Spinach Spirals

15-ounce can sliced peaches

1 tube crescent rolls

1 package baby spinach

Spray-on salad dressing

8 slices deli baked ham

You won’t need all the spinach. Drain peach slices well and lay on paper towel. Cut peaches in half lengthwise if necessary to make 16 pieces. Unroll dough on lightly floured paper towel and separate into eight triangles. Cut triangles and ham slices in half. Spray spinach leaves very lightly. Make bundles by rolling up a peach slice, a piece of ham, and several whole spinach leaves in each triangle of dough. Bake at 375 degrees until dough is golden. Makes 16, bite-size spirals for lunch or a snack.

Branding Iron Bread

This is a gooey, knife-and-fork bread to serve with eggs for breakfast or as a dinner side dish.

2 tubes, 8 biscuits each, buttery “grand” biscuits

Butter flavored pan spray

4-ounce can or bottle real bacon bits

3-ounce can French fried onions

8-ounce package grated cheese

Spray a heavy, 10-inch skillet. Cut biscuits in quarters and spread on bottom of the cold, sprayed skillet. Sprinkle with bacon bits, half the cheese, the onions and remaining cheese. Cover skillet and place over medium grill or camp stove flame. Cover tightly and cook 10 minutes, then check quickly for doneness every two to three minutes. When biscuits are golden around edges of pan, gently lift an edge to see if bottom has browned. Tops will remain white. Let stand five minutes and serve hot. Note: bread can also be made in a 9×13-inch baking pan and baked at 375 degrees for 15 to 20 minutes.

Stroganoff-Smothered Biscuits

Tube of five biscuits

1 teaspoon vegetable oil

6-ounce sirloin steak

6-ounce can sliced mushrooms, drained

18-ounce can ready-to-serve chunky vegetable soup

½-cup sour cream

Bake biscuits. Slice sirloin paper-thin and stir-fry in hot oil, adding mushrooms to brown. When steak is almost done add soup. Bring to a boil, turn off heat and stir in sour cream. Split biscuits, arrange in rimmed plates and top with beef mixture. Serves two to three persons.

Tricks with Tube Breads

* Bake biscuits and make “sandwiches” using fully-cooked sausage patties. Wrap individually in waxed paper and keep cold. Nuke as many as you need each day.

* Breadstick dough or crescent dough make a great jacket for hot dogs or any cooked sausage. Wrap and bake golden brown.

* Sprinkle pizza dough with cinnamon sugar and bake. Drizzle with frosting, arrange a colorful medley of well-drained fruit on top and serve in wedges for breakfast or dessert.

* To make a loaf of pull-apart bread. Cut two tubes of 10 biscuits each into quarters. Dip each piece in melted butter and pile loosely in a loaf pan. Bake at 375 degrees until loaf is golden and done through. Turn out of pan and provide a fork or two spoons to pull off individual servings.

* Save and wash 8 soup cans for camping. Separate orange or cinnamon bun dough and place one in each well-sprayed can. Press a peeled, hard-cooked egg gently into dough. Bake until dough rises around egg and is golden on bottom and sides. Remove from cans and drizzle with frosting.

* Unless you have a freezer, frozen yeast bread dough isn’t recommended for camping. It begins to rise when it thaws and must be used at once.

* Cut biscuit dough in quarters and deep-dry in hot oil to make “donut holes”. Sprinkle with powdered or cinnamon sugar.

* Separate buttery biscuits into as many layers as possible and bake thin petals on a lightly sprayed cookie sheet until golden brown. Sprinkle with sugar to serve as cookies.

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