The Monster Island Theater Campfire Recipes

Campfire Hash

In a Dutch oven, heat oil. Saute onion and garlic until tender. Add potatoes. Cook, uncovered, over medium heat for 20 mins., stirring occasionally. Add sausage; cook and stir until potatoes are tender and well browned, about 10 mins. more. Stir in chilies and corn; cook until heated through.

Recipe courtesy of RecipeSource.

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Beer Batter Fish Fillets

Using a small bowl, blend the buttermilk pancake mix with the beer, using a fork. Whip the batter until smooth and the consistency of heavy cream. Blot the fillets dry using a napkin or paper towel, and dip in the batter. Heat the oil in a skillet and fry the fillets until golden brown on the outside. The meat should be moist and shiny on the inside. Be careful not to overcook - fillet should flake easily when tested with a fork. Serve with a sprinkle of dill and garnish with parsley and lemon slice.

Recipe courtesy of eartheasy.com.

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Barbecue Tofu

Slice tofu 1/4- to 1/2-inches thick and place in shallow dish.

In small bowl, combine soy sauce, garlic, sugar and mustard; drizzle over tofu. Let marinate in refrigerator or ice chest for at least 2 hours or overnight.

Drain tofu; grill on lightly greased barbecue rack over low heat for 2 minutes. Carefully turn over using a wide spatula; grill 2 minutes. Brush with barbecue sauce; continue grilling, 2 minutes a side.

Makes 4 servings.

Recipe courtesy of Razzle Dazzle Recipes.

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Bannocks

Put everything but the water in a bowl and mix with your fingers until crumbly. Slowly add water and mix until dough feels soft. It may seem that you don't have enough water, but keep working the dough till it holds together. Don't add more water!

Take a small handful and wrap around the end of a green stick, like a marshmallow roast. Knead it so it stays together. Cook over coals for about 10 - 12 minutes, rotating to cook evenly. Eat as is, or add a bit of jam or honey.

Recipe courtesy of eartheasy.com.

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Campfire S'mores

Make graham crackers
Preheat the oven to 350°F.

Cream the butter, sugars, and honey in a mixer on medium speed until soft and fluffy. Sift together the flours, salt, baking soda, and cinnamon, and pour into the mixing bowl. Mix on slow speed until just combined. Turn out the mixture onto a clean surface. Press the crumbly looking dough together with your hands until it just holds together.

Press the dough onto a 12 x 16-inch piece of parchment paper. Shape the dough into a rectangle and cover it with another 12 x 16-inch piece of parchment. Roll the dough out very thin by rolling from the middle of the paper outward. If the dough is difficult to roll, add a tiny bit of flour between the parchment and the dough on both sides. Transfer the dough onto a baking sheet, patching it to make an exact rectangle.

Bake the dough until the top is golden brown, slightly blistered, and dry-looking, 8 to 10 minutes. Remove the baking sheet from the oven. Use an angel food cake cutter or a fork to mark rows of holes, 1/4 inch apart, all over the dough.

Trim the rough outside edges and cut the dough into 14 to 16 squares, about 3 inches each. Use a ruler to make straight cuts and work quickly — the crackers become difficult to cut when they cool. Bake until the cut crackers are a deep golden brown, another 2 to 4 minutes (they will burn quickly, so take care at this stage). Cool them and store them in an airtight container.

Make marshmallows
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.

Let mixture sit for a few hours. Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12 equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar. Broil the marshmallows until brown, or toast over campfire or hot coals.

Assemble
Place a cooked marshmallow on top of a graham cracker. Top the marshmallow with shaved bittersweet or milk chocolate and place another graham cracker on top of the marshmallow to make a sandwich. Garnish the sandwich and plate with a bit more shaved chocolate.

Makes 6 servings.

Recipe courtesy of epicurious.com.

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Applesauce Gingerbread

Grease or lightly butter insides of the clean, #10 cans. Open the applesauce and divide between the buttered cans. Mix the gingerbread according to package instructions. Divide batter by gently spooning into the two #10 cans atop the applesauce. Cover tops with foil and place in stirred, even coals after dinner is cooked. After about 15 minutes check to see if gingerbread is nicely raised and steamy. At this point, if you're not ready to serve, leave a little edge open so some steam can escape, unless it needs to keep cooking. When ready to eat dessert, simply spoon portions with hot applesauce and cake onto plates or bowls.

Servings: 6-8

Recipe courtesy of camping.about.com.

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