7 Responses to “What to cook for a crowd while camping?”

1. Morgan says:

   April 21, 2011 at 6:06 pm

   Hot Dogs
   HAmburgers
   Smores
   Baked beans
   Scewers- like shrimp w/veggies
   chicken and pinnaple ETC
   All over the fire
   _________________
   In a Rv
   Pasta
   Salad
   Pizza —lol
   chicken parm
   _____________
   I would give choices, This is what I would do…
   Hot Dogs, Hamburgers, Pasta, Salad then smores or instant pudding for dessert!!!
   HAve fun Camping!!!!
2. Jamezy says:

   April 21, 2011 at 6:25 pm

   Go to BJ’s Wholesale, or a Costco. Get some bread and make Spaghetti with garlic bread or buy a big can with potatoes in the soup with the bread. Easy and cheap and tastes good to make. And if you want buy some pork chops or any other kind of meats. Remember Starch fills the stomach.
3. littledel says:

   April 21, 2011 at 6:52 pm

   I would do the cooking outside, and make it fried potatoes w/onions, baked beans, green salad, and let everyone cook their own hot dogs over an open campfire.
4. suzysue says:

   April 21, 2011 at 7:29 pm

   Do you really want to be cooking 25 or more hamburgers and hot dogs? And they’re all so common. We will be going camping soon but will be arriving at night so I am going to make and freeze Beef Strew before hand. You can put in potatoes, carrots, mushrooms, corn or anything else you prefer. Just throw it in a pot to heat up. Everyone has more of an appetite while being out doors so make enough for your crowd. Save the hot dogs for lunch.
5. Boomrat says:

   April 21, 2011 at 7:37 pm

   10 lbs of tater’s
   roast 3 nice size
   5 lbs of onions
   mushroom

   Cook roast at home prior. On your night to cook, cook potato’s with meat onions and mushrooms in cast iron. Add a little of this and a little of that. Keep it covered and let no one see what is inside. They will smell it long before you serve. make them wait a little is really get their guts knotted up. You will be the talk of camp and the cook next time as well.
6. David H says:

   April 21, 2011 at 8:18 pm

   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
7. Kellie_in_CA says:

   April 21, 2011 at 8:23 pm

   Chili Dogs with cheese and extra onion on the side