This Southern classic makes for a real back-country breakfast. The ingredients include breakfast sausage, flour, butter, salt, powdered milk, water, and some biscuits, muffins or hardtack. Mix up about a cup and a half of milk from the powder and water. Fry the sausage. When the pan is good and oily and the sausage is done, remove the sausage and add 2 or 3 tbsps of butter. Add 2 to 3 tbsps of flour to the fatty concoction as a thickening agent, and then stir in a pinch of salt. Simmer and stir until the mixture is an even, thickened gravy. Overall, this should take no more than 12 minutes to make on a camp stove. Serve with the biscuits.
A lot of people combine camping with fishing, and a good way to put the day's catch to work is with a cornmeal fish fry. Get a paper bag and make a batter mixture in it. The batter mixture should have 1 tbsp of cornmeal for every fish, and then 1 tbsp of flour for every 3 tbsps of cornmeal. Add salt, pepper and paprika or chili powder for seasoning. Put the fish in the batter bag, and shake it to cover the fish with the batter. Then fry the fish in a skillet with vegetable oil.
A classic campfire cooking technique is to place an ear of corn still in the husk at the edge of a campfire. It should be turned after several minutes to get an even distribution of heat, and to prevent the fire from drying out and lighting one side of the husk. The heat will vaporize the water in the husk, steaming the corn within. This is an easy-to-prepare side vegetable for any meal.
Camp Pit Stew
This recipe has been popular with people living out of camps since before the Civil War. This meal needs to be started by late morning. Dig a hole that is a few inches wider and deeper than the camp's stew pot. Fill the pot with water one-third of the way and stir in spoonfuls of flour until the mixture has a milky look. Then add beans, meat (preserved meat is fine; choices of beans and meat are up to you), and root vegetables such as carrots, potatoes and onions until the pot is between two-thirds to three-quarters full. Then add seasonings; e.g., salt, pepper, a quarter lemon, wild rosemary. (Keep in mind that preserved meats like sausages, jerky and salt pork already have plenty of seasonings in them.) Next, rake out the hot coals from a campfire into the bottom of the pit. Place the pot over the coals, fill in the pit with dirt, and let the pot sit buried until later that evening. Dig out the pot and the stew will be ready to eat.