CAMP COOKING

Great-tasting meals are a key element to any successful camping weekend. Our menu is meant to be cooked with a camp stove and open fire, but can be adapted to the more elaborate equipment in recreational vehicles and campers, as well as on many boats. A checklist of cooking equipment will ensure that even novices arrive at the campsite with the items necessary to cook these meals, which require a minimum of time and effort.

Starry nights, crisp cool air with the scent of pine, sitting around an open fire enjoying a delicious meal and glass of wine--these are just a few of the pleasures of a high-country camping weekend. If this doesn’t come as a surprise, you’re probably one of millions of Southern Californians that enjoy camping.

A decade ago, this writer laughingly said her idea of a weekend “roughing it” was staying at the Century Plaza Hotel. That was before a friend introduced me to camping. It didn’t take long before I was hooked, and have been ever since.

Admittedly, this friend knew what she was doing. She made it look effortless and took things in gradual stages so as not to scare off the novice. Before I knew it, we were progressing from campgrounds with all the amenities to some considerably more primitive.

Since then, I’ve developed a style that another friend labels “yuppie camping.” A van is used for travel and sleeping, and campgrounds with running water are usually chosen over dry camps. A two-burner camp stove and grill over the fire pit are the means for cooking, and a good-size ice chest provides refrigeration.

Although I enjoy all aspects of camping, it’s cooking that offers the biggest challenge and the most fun. Figuring out meals that aren’t too time-consuming and can be cooked with limited equipment may take a little thinking ahead, but today’s weekend camping menu shows it can be done.

The food is cooked in a skillet, Dutch oven or griddle on a camp stove; or in heavy-duty foil or a pie iron over an open fire. In the case of dinners, the entree uses one heat source, the dessert another. That way it’s not necessary to wash a pan between courses.

Many convenience items--heavy-duty foil, disposable foil pans, plastic bags--are suggested in the recipes. Some may want to adapt other non-disposable items.

Remember, though, the first rule of camping is to leave the campground either in the condition you found it or improved. That includes disposing of trash in proper containers or carrying it out if no containers are available. Also, when cleaning up after cooking, be certain not to use any dish-washing soap within 100 feet of lakes or steams. The same goes for disposing of the used wash and rinse water.

It’s impossible to cover all the camping basics, but novices will find a cooking equipment checklist below. Camping supply stores have books with more general information.

Today’s recipes were tested in Los Angeles on a camp stove and charcoal fire, so cooking times may need to be adjusted for other types of fuel and high altitudes. There should be no need for ingredient adjustments at higher elevations.

Those with more elaborate campers, recreational vehicles and boats will probably find most of today’s recipes applicable to their equipment. Even people with limited kitchens and outdoor grills can utilize many of the ideas. The heartier foods chosen for chilly nights may not be appropriate for warmer weather conditions, but the same cooking concepts can be used.

MENUS FOR A CAMPING WEEKEND

(A star indicates the recipe is included in this section.) ARRIVAL DINNER:

Grilled Nachos

California Chili

Special Corn Bread

Freezer Slaw

Beer, wine, milk DAY II BREAKFAST:

Juices

Raisin French Toast/Syrup

Bacon

Coffee, milk DAY II LUNCH:

Pita-wiches

Beer, iced tea, lemonade, milk DAY II DINNER:

Pesto Appetizers

Dinner in a Packet

Italian bread

White wine, iced tea, milk

Peach - Blueberry Slump DAY III BREAKFAST:

Juices

Sourdough Blueberry Pancakes/Syrup

Sausage

Coffee, milk DAY III LUNCH:

Skillet Mexican Pizzas

Beer, iced tea, lemonade, milk DAY III DINNER:

Herring--pickled or in cream sauce

Pate

Crackers/flatbread

Bavarian Dinner

Applesauce

Pumpernickel Bread

Beer, German wine, milk

Banana S’Mores DAY IV BREAKFAST:

Juices

Anything Goes Breakfast Sandwiches

Coffee, milk SNACKS:

Fruit

Cookies

Trail mix

It’s only common sense that dinner on arrival night should either be prepared ahead or be very simple. By the time you get to the campground and set up camp, nobody has the energy to tackle an elaborate meal. California Chili, Special Corn Bread and Freezer Slaw can all be prepared well ahead of time and frozen. These thaw nicely if placed in the refrigerator a day before the trip, then packed in the ice chest for travel.

Grilled Nachos are fast and easy. They’ll appease appetites until the chili is heated on the camp stove and the corn bread is warmed on a grill over the open fire.

A griddle on the camp stove is recommended for the two breakfast menus. The one pictured is designed especially for the stove, but others will work nicely. Cook the bacon and sausage first, then the Raisin French Toast and Sourdough Blueberry Pancakes.

The blueberry pancakes recipe uses sourdough starter that needs to be replenished a day ahead and left overnight. A starter recipe is included for those who don’t already have some on hand. Of course, any basic pancake recipe or mix can be substituted.

One dinner and one dessert are cooked in foil on an open fire. These can simply be opened and served, keeping cleanup to a minimum. Our pizza is cooked in a skillet, using a camp stove rather than an oven. We suggest Mexican-flavored toppings, but the more traditional pizza sauce, pepperoni, Parmesan and mozzarella cheeses also work fine.

Long-handled pie irons, available in single and double sizes at many camping supply stores, have innumerable camping uses. We use one twice in this weekend of menus--to toast an appetizer of pesto, sun-dried tomatoes and provolone cheese sandwiched between thinly sliced bread, and again to cook breakfast sandwiches.

GRILLED NACHOS

1 (11-ounce) bag tortilla chips

1 (4-ounce) package finely shredded Cheddar and Jack cheese

2 to 3 tablespoons chopped green chiles

Place half of tortilla chips in each of 2 (12 1/4x8 1/4-inch) disposable aluminum pans. Sprinkle each pan with half of cheese and chiles. Loosely cover pans with foil. Grill about 5 inches above medium coals until cheese melts, 4 to 5 minutes. Makes 4 to 6 servings.

Note: Refried beans or bean dip and sliced black olives may also be added before grilling. Serve with guacamole, sour cream and salsa, if desired.

CALIFORNIA CHILI

2 pounds chopped beef

1 onion, chopped

1 clove garlic, minced

1/2 teaspoon ground oregano

1 teaspoon cumin seeds

1 tablespoon chili powder or to taste

1 (14 1/2-ounce) can ready-cut, peeled tomatoes

1 cup water

Salt

Brown beef, onion and garlic in Dutch oven. Add oregano, cumin seeds, chili powder, tomatoes, water and salt to taste. Bring to boil. Reduce heat and simmer 30 minutes to 1 hour. Spoon off any excess fat. Makes 4 to 6 servings.

Note: For thicker chili, combine 1 tablespoon flour with enough water to make paste. Stir into chili and cook, stirring, until mixture becomes glossy and thickened.

SPECIAL CORN BREAD

2 cups buttermilk baking mix

4 to 6 tablespoons cornmeal

1 cup sugar

2 eggs

1 cup milk

1/2 cup butter or margarine, melted

Combine baking mix, cornmeal and sugar in mixing bowl. Add eggs and milk and beat until well blended. Mix in melted butter.

Pour into greased 9-inch square pan. Bake at 350 degrees 35 to 40 minutes or until wood pick inserted near center comes out clean. Makes 9 (3-inch) squares.

FREEZER SLAW

1 medium head cabbage, shredded

1 teaspoon salt

2 cups sugar

1 cup vinegar

1/4 cup water

1 teaspoon celery seeds

1 teaspoon mustard seeds

1 medium carrot, peeled and grated

1 medium green pepper, chopped

Combine cabbage and salt and let stand about 1 hour. Combine sugar, vinegar, water, celery seeds and mustard seeds in small saucepan. Bring to boil and boil 1 minute. Cool to lukewarm.

Squeeze any moisture from cabbage-salt mixture, then mix in carrot and green pepper. Pour dressing over mixture and mix well.

Place in freezer containers, leaving about 1/2-inch head space, then freeze. Slaw will stay crisp and fresh-tasting when thawed. Makes 6 to 8 servings.

PITA-WICHES

1 cup finely chopped lettuce

1 small tomato, finely chopped

1/2 cup alfalfa sprouts

2 tablespoons sliced green onions

2 tablespoons bottled Italian salad dressing

1 small ripe avocado

2 (3-ounce) packages cream cheese, softened

2 to 3 drops hot pepper sauce

3 whole-wheat pita breads

6 slices Swiss or Jack cheese

6 slices boiled ham

Combine lettuce, tomato, alfalfa sprouts, green onions and salad dressing. Set aside.

Mash avocado pulp with fork. Blend in cream cheese and hot pepper sauce. Cut pita breads in halves. Spread inside of each pocket with avocado-cream cheese mixture.

Line pockets with cheese and ham. Spoon heaping tablespoon reserved vegetable mixture into each pocket. Makes 3 to 6 servings.

Note: Vegetable mixture may be combined ahead in small plastic bag and transported in ice chest.

RAISIN FRENCH TOAST

2 eggs, beaten

1/2 cup milk

1/8 teaspoon ground cinnamon

1/4 teaspoon vanilla

Butter or margarine

8 slices raisin or raisin-nut bread

Powdered sugar, optional

Maple syrup

Combine eggs, milk, cinnamon and vanilla in shallow dish or pie pan. Melt 1 tablespoon butter on griddle.

Dip 4 bread slices, 1 slice at a time, briefly into egg mixture, coating on both sides. Grill over medium-low heat until browned on both sides. Repeat procedure, using remaining bread slices.

Cut bread diagonally in halves and place 4 triangles, overlapping, on each serving plate. Dust with powdered sugar and serve with butter and maple syrup. Makes 4 servings.

DINNER IN A PACKET

2 large potatoes, thinly sliced

2 zucchini, sliced

1 medium onion, sliced and separated into rings

8 mushrooms, sliced

4 large boneless, skinless chicken breast halves

1/4 cup butter or margarine

1 (14 1/2-ounce) can ready-cut, peeled tomatoes or 2 medium tomatoes, chopped

Salt, pepper

Crushed oregano

Crushed basil

White wine

1/4 cup to 1/2 cup grated Parmesan cheese

Tear off 4 (18-inch) sheets heavy-duty foil. Using about half of ingredients, layer a few potato slices, zucchini slices, onions rings and mushroom slices on each sheet. Top each with boneless chicken half breast, 1 tablespoon butter, then remaining potato and zucchini slices, onion rings and mushroom slices.

Drain canned tomatoes. Divide evenly among packets. Sprinkle each with salt, pepper, oregano and basil to taste, then about 1 tablespoon wine.

Bring sides of foil up over ingredients to meet in middle and turn down in series of folds. Seal ends well. Place directly on medium-hot coals and cook 30 minutes, turning every 5 minutes. Open packets and sprinkle each with 1 to 2 tablespoons Parmesan cheese. Makes 4 servings.

PESTO APPETIZERS

16 (1/8-inch) slices firm white bread

1/2 cup prepared pesto

1/2 cup chopped sun-dried tomatoes in oil

8 slices provolone cheese

Remove crusts from bread slices. Spread 1 tablespoon pesto on each of 8 slices. Sprinkle with chopped tomatoes. Add cheese and top with remaining bread slices.

Brush outside of sandwiches lightly with oil from tomatoes. Place in sandwich iron and heat over medium coals until toasted, 2 to 3 minutes or until golden brown.

Repeat with remaining sandwiches. Sandwiches tend to cook more quickly as sandwich iron gets hotter. Cut into quarters for serving. Makes 32 appetizers.

Note: Cream bread, available at many Japanese bakeries, is excellent to use in this recipe.

PEACH-BLUEBERRY SLUMP

2 tablespoons butter or margarine

3 tablespoons brown sugar, packed

1 1/2 tablespoons cornstarch

1 1/2 cups water

2 tablespoons amaretto

3 to 4 peaches, sliced

3/4 to 1 cup blueberries

1 cup buttermilk baking mix

1 tablespoon granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/3 cup milk

Melt butter and brown sugar in large skillet or Dutch oven. Stir cornstarch into water. Add to skillet and bring to boil, stirring constantly. Stir in amaretto, then add peaches and blueberries.

Combine baking mix, granulated sugar, cinnamon and ginger. Add milk and stir with fork just until mixed. Drop dough by tablespoons onto boiling fruit mixture. Cook 10 minutes, then cover and cook another 10 minutes. Makes 6 servings.

Note: For convenience, prepackage baking mix, cinnamon, ginger and sugar in plastic bag.

SOURDOUGH BLUEBERRY PANCAKES

1 cup Sourdough Starter

2 cups warm water (90 degrees)

2 1/2 cups flour

1 egg

2 tablespoons oil

1/4 cup evaporated milk

1 teaspoon salt

1 teaspoon baking soda

2 tablespoons sugar

Butter

1 to 1 1/4 cups blueberries

Syrup

Combine Sourdough Starter, warm water and flour in large stainless steel bowl. Mixture will be thick and lumpy. Cover and set in warm place overnight.

Remove 1 cup batter and retain in ice chest for future use. Beat egg, oil and evaporated milk with remaining batter. Combine salt, baking soda and sugar. Sprinkle evenly over top of batter, then gently fold in.

Allow batter to rest 5 to 10 minutes. Using 2 tablespoons batter for each pancake, pour onto hot, lightly buttered griddle. Sprinkle 4 to 5 blueberries onto each pancake. Cook until outer edge dries slightly and underside is browned.

Turn and brown other side. Serve with butter and syrup. Makes about 36 small pancakes, 4 to 6 servings.

Note: If batter seems too thick, thin with additional evaporated milk.

Sourdough Starter

1 package dry yeast

2 cups warm water (110 degrees)

1 1/2 teaspoons sugar

2 cups flour

Combine yeast and 1/2 cup water in large, non-metallic mixing bowl. Add sugar, flour and remaining water, stirring until well blended.

Cover with damp cloth and let stand in warm place (70 to 80 degrees) 4 to 5 days. Stir mixture down each day.

Stir well before using. Always reserve at least 1 cup starter batter for future use. Store in refrigerator.

SKILLET MEXICAN PIZZAS

1 (1-pound) loaf frozen bread dough

Shortening

1 (8 1/4-ounce) can refried beans

1/2 pound chorizo, cooked

2 to 4 tablespoons chopped green chiles

1 (4-ounce) package finely shredded Cheddar and Jack cheeses

Thaw bread dough overnight in ice chest. Cut loaf into 2 halves. Generously grease heavy 10-inch skillet on bottom and halfway up sides with shortening. With greased fingers, press 1 portion dough over bottom and 1/2 inch up sides of skillet. Cook over low heat, with lid ajar, 7 minutes.

Remove skillet from heat. Spread half of refried beans over crust, leaving about 1/4 inch around edge. Sprinkle with half of chorizo, 1 to 2 tablespoons chiles and half of cheese. Cook over low heat, with lid ajar, 15 minutes.

Remove lid and continue cooking 6 minutes. Loosen sides and bottom of pizza with small metal spatula and slide out onto cutting board or platter. Cut into 4 to 6 wedges.

Repeat procedure using remaining ingredients. Makes 2 (10-inch) pizzas.

BAVARIAN DINNER

1 pound pork spareribs

1 to 2 tablespoons oil

4 slices bacon

1 medium onion, chopped

1 (12-ounce) can beer

1 bay leaf

4 to 6 small red potatoes, halved

1 (1-pound) can sauerkraut

1 (8-ounce) can sliced carrots

1 teaspoon caraway seeds

Salt, pepper

3 to 4 small fully cooked pork chops

3 to 4 knackwurst

Cut ribs between bones into about 1-inch pieces. Brown in oil in Dutch oven. Remove ribs. Chop bacon into small pieces and saute with onion in Dutch oven until bacon is almost crisp.

Drain fat. Add beer, bay leaf, potatoes and ribs. Simmer, covered, 20 minutes.

Mix in sauerkraut, carrots, caraway seeds and salt and pepper to taste. Top with smoked pork chops and knackwurst. Cover and simmer 20 minutes.

Remove bay leaf before serving. Makes 4 to 6 servings.

BANANA S’MORES

2 cups graham cracker crumbs

1/4 cup butter, melted

4 small bananas, sliced

1/2 cup semisweet chocolate pieces

1/4 cup milk chocolate pieces

1 1/3 cups miniature marshmallows

Whipping cream or half and half, optional

Tear off 4 (14-inch) sheets heavy-duty foil. Combine graham cracker crumbs and melted butter.

In center of each foil square, spread about 1/3 cup graham cracker crumbs into 4- to 5-inch circle. Place slices of 1 banana, 2 tablespoons semisweet chocolate pieces, 1 tablespoon milk chocolate pieces and 1/3 cup miniature marshmallows over each circle of crumbs. Top with another 1/3 cup graham cracker crumbs.

Bring sides of foil up over ingredients to meet in middle and turn down in series of folds. Seal ends well. Place on low coals about 5 minutes, turning often. Open and serve in foil with whipping cream. Makes 4 servings.

Note: Packets may also be cooked on rack over coals about 10 minutes or in 350-degree oven 15 to 20 minutes.

ANYTHING GOES BREAKFAST SANDWICHES

8 slices bread

Butter or margarine

Non-stick vegetable spray

4 eggs

Salt, pepper

Leftover cooked meats, chopped or crumbled

Shredded cheese

Remove crusts from bread if necessary to fit pie iron. Cut or tear 2 1/2-inch hole in center of 4 bread slices. Spread 1 side of all bread slices with butter.

Coat inside of pie iron with non-stick vegetable spray. Place 1 bread slice with hole, buttered side down, in 1 side of pie iron. Break egg into hole. Sprinkle salt and pepper to taste, meat and cheese over bread and egg. Place bread slice without hole over top, buttered side up.

Close pie iron and cook over moderate coals until bread is toasted and egg cooked, 3 to 4 minutes. Remove sandwich and repeat procedure with remaining ingredients. Sandwiches tend to cook more quickly as sandwich iron gets hotter. Makes 4 servings.

COOKING EQUIPMENT CHECKLIST

Aluminum foil

Bottle opener and sealers

Camp stove

Camping dishes

Can opener

Charcoal

Charcoal lighter

Cleanser

Coffeepot

Corkscrew

Cutting board

Dishcloth

Dishpan

Dish soap

Disposable baking pans

Dutch oven

Flatware

Fuel for camp stove

Funnel

Garbage bags

Griddle

Grill for over fire

Ice chest

Kitchen fork, spoon, spatula,ladle, tongs

Kitchen knives

Kitchen shears

Matches--long

Measuring cups, spoons

Mitt--insulated

Mixing bowls

Paper napkins

Paper towels

Plastic bags--large and small

Plastic glasses

Plastic pail or water jug

Plastic or paper plates

Plastic tablecloth

Plastic wrap

Potholders

Rotary beater

Rubber scraper

Salt and pepper shakers

Skillet with lid

Timer

Vegetable peeler

Food styling by MINNIE BERNARDINO and DONNA DEANE / Los Angeles Times