iInterested in cooking something a little different at your campout?
Try this recipe for pumpkin stew adapted from a KOA camping recipe.
• Brown 1 pound of ground beef, season to taste with onion, garlic, salt and pepper
• Cook 2 cups of brown or white rice
• Dice 1 small orange, yellow or green bell pepper and 1 medium carrot
• Seed and clean 1 sugar pie pumpkin 8-10” in diameter, (like a jack o’ lantern)
• 1 can cream of mushroom soup
• 1 can tomato soup
• 1 small can mushrooms, drained
• 1/2 cup water
• 1/2 teaspoon nutmeg
• 2 teaspoons Worcestershire sauce
• 2 tablespoons brown sugar
Aluminum foil and 26-30 hot charcoal briquettes or a bed of campfire coals
1. Combine all ingredients except pumpkin in a large mixing bowl. Add the mixture to the pumpkin and replace lid.
2. Double wrap the pumpkin securely in aluminum foil taking care to seal all edges. Make a mound of briquettes or coals and bury the foil-wrapped pumpkin as much as possible inside the mound so just the top 1/3 is exposed.
3. Bake the pumpkin for at least 1 hour until the pumpkin is soft. If using a wood coal fire, take care to replenish the coals keeping them hot.
4. Scoop out the filling and portions of cooked pumpkin to serve.
Campfire Cooking Tip:
Successful campfire cooking starts before you even strike a match. It’s important to build the proper fire to create an even bed of coals. A campfire requires fuel and plenty of oxygen. A log cabin-style fire constructed like a pioneer’s log cabin allows for plenty of air circulation and an even spacing of fuel, which results in a perfect bed of coals.
Wood used for cooking fires should be well-seasoned. Hard woods such as trimmings from fruit or shade trees make better fires than softer woods such as pine and fir. For the easiest, most consistent cooking over a fire, use commercial charcoal briquettes. Briquettes burn evenly and longer for trouble-free cooking.