Goulash
This meal is so easy and delicious it’s a regular feature on our menu at home.
Ingredients: Supplies:
1 large onion (yellow or white), diced Large Pot or Dutch Oven
1 Tbsp oil Serving Spoon
1 lb extra lean ground beef, buffalo, or turkey
2 cups uncooked pasta shells
1 qt. tomato juice
1 pkg chili seasoning
½ tsp salt
Cayenne pepper powder or habanera powder to taste
(optional)
Parmesan cheese for garnish

Before You Go Camping: Make your prep work at the campsite easier by chopping your onion at home and pre-cooking your pasta. Save both
separately in plastic bags and refrigerate until ready to use.
At Camp: Heat oil in a large pot over high heat. Add onion and sauté 2-3 minutes until onion softens. Add meat and brown. Stir in seasoning and
salt until incorporated. Dump in pre-cooked pasta and add about ½ of the can of tomato juice. Stir until well incorporated. If pasta mixture looks dry,
add more tomato juice, but don’t add ALL of it. Bring the mixture to boil, reduce heat and simmer for up to 6 hours.
Over time, the tomato juice will thicken and the longer you allow simmering the more juice you’ll need to add.
Serve with a sprinkle of parmesan cheese and Indian Fry Bread sprinkled with butter and garlic salt.
Banana Boats
Ingredients:
If you’re tired of cooking S’mores
but still want some chocolate,
6 bananas
these are awesome, but messy.
2 bars Hershey’s chocolate
1/3 cup brown sugar
Magic Wahinis
2 Tbsp rum (or pure—not imitation—vanilla)
My oldest brother dreamed up this concoction in college. I have no
idea why we call this beverage a magic wahini, but it’s delicious, re-
Foil
freshing and fun to say!
Supplies:
Ingredients:
Hot pad or tongs (to remove bananas from embers)
Hawaiian Punch
Spoons
Crown Royal Canadian Rum
Sprite
Make sure you have a fire going with some embers that you can place
Limes, cut into wedges
the bananas on.
Ice
Peel back one flap on each banana so that the whole of one side
is exposed. Make sure the flap is still attached at one end. Make a slit
Supplies:
lengthwise down the banana, being careful not to cut all the way
16 oz cups
through. Take four to five pieces of chocolate and shove into the slit,
top with brown sugar and drizzle over 1 Tbsp of rum. Repeat with the
Shot glass
other bananas.
Spoon
Replace the flap of the peel and individually wrap the entire sticky
bananas tightly in foil. Place in the embers of the fire for about 5 min-
Fill a 16 oz cup about 2/3 with ice. Add up to 3 oz (2 shots) of rum.
utes or until the chocolate and brown sugar have melted. Carefully
Fill cup about ¾ of the way with Hawaiian Punch, fill remaining with
remove the bananas. Pull away the foil and use this as dishes to serve.
Sprite. Squeeze in one lime wedge, stir and serve.
July/august 2009 55
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