Growing up in the 70s and 80s, our vacations looked a lot different than the ones today or even the ones my kids had. For years we had a huge canvas tent and later a pop-up camper. Our summer vacations were always spent camping. Those are some of my favorite childhood memories. My sweet Momma was a fabulous cook and could whip up just about anything with a camping stove or even a campfire. In light of those fabulous memories, I am sharing some of my favorite cast iron skillet recipes that are perfect for campfire cooking and making those wonderful memories of your own! For more great memory-making recipes, visit thebutteredhome.com.
Garlic Butter Steak Bites
- 3-4 tablespoons butter, divided
- 11/2 pounds chuck eye steak
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 green bell pepper seeded and sliced
- 1 onion small, sliced
- 2 garlic cloves, minced or chopped
Cube the steak and season with salt and pepper. Slice bell pepper, garlic and onion and set aside. Heat 1 tablespoon of butter over medium heat in a large skillet. Brown the steak to sear on all sides. Cook 2-4 minutes, according to your preference. Remove and set aside. Add another one to two tablespoons of butter to the pan. Add bell pepper and cook for a minute or two to soften. Then add the onions and cook for another minute to soften and brown. After the vegetables are softened and browned, add one more tablespoon of butter and prepared garlic and cook a minute. Add the steak back in and toss to combine.
Pocket Stew
Per person:
- 1 quarter-pound ground beef, divided into two
small patties - ½-1 medium potato, thinly sliced
- 3-4 slices fresh onion
- 1/4 cup carrots, sliced (baby carrots can also be used)
- Salt, pepper, garlic powder and/or Italian seasoning to taste
- Wide, heavy-duty aluminum foil
- Options: Slices of green pepper, yellow squash, zucchini, plus any fresh herbs or spices
If cooking over coals: prepare the fire ahead of the time you plan to cook, typically about 30 minutes. Be sure the coal bed is large enough for the number of packets you plan to cook.
If cooking in an oven: preheat the oven to 400 degrees.
Foil: using wide heavy-duty aluminum foil, tear off a generous piece for each serving, approximately 18-inches long.
Potatoes: place the thin potato slices in the center of the foil. Note: thin slices cook faster!
Meat: place ground beef patties on top of the potatoes.
Vegetables: layer onion slices and vegetables on top of the meat.
Season: sprinkle salt, pepper, garlic powder and/or Italian seasoning to taste over the vegetables. Fresh rosemary, basil, oregano and parsley are nice to use in lieu of the Italian seasoning. (We used Montreal Steak Seasoning for our testing.)
Seal the packet: bring the long edges of the foil together and fold them down tightly in a double-lock fold. Fold up the short ends securely so no steam or juices can leak out.
Cook: Place the foil packets directly onto hot coals (not open flames) for about 45 minutes to one hour, turning over once halfway through. If cooking in an oven, packets may be placed directly on the rack or on a cookie sheet to make clean-up easier. Turning is not required in the oven. Note: Additional cooking time may be needed if a cookie sheet is used.
After about 40-45 minutes of cooking, open one corner of the packet and check for doneness. Depending on the heat and the thickness of the packet, additional time may be needed.
Robin Rawls, Covington EC
Skillet Fried Creamed Corn
- 2 cups frozen creamed corn, thawed
- 4 slices of bacon
- 4 tablespoons butter
- pinch of pepper
In a large skillet, cook bacon. Cool, drain and crumble. Leave grease in pan. Add butter and melt on low to medium heat. Carefully add creamed corn to butter and bacon grease. Fry, stirring constantly for 2-3 minutes.
Lower heat to low and simmer 10 to 15 minutes, stirring occasionally. Remove from heat, garnish with bacon and serve.
