Great camp, cabin and RV meat recipe tested by the ultimate outdoorsmen! This recipe was developed for two forest rangers with limited provisions and storage and taken from The Lookout Cookbook, 1938. U.S. Forest Service, Region One.
Ingredients:
- 1 can roast beef (cut up real fine)
- 1 can each of peas, corn, tomatoes, string beans
- 2 good sized potatoes (sliced)
- 2 small onions
- 1 teaspoon salt, pepper and catsup
- small lump of butter
Preparation:
Mix all together and cook thoroughly.
Editor's note: I turn this favorite of mine into mulligan stew or creole by thickening and using up my leftover vegetables making sure to use some tomato. I thicken with a small amount of biscuit gravy mix or corn starch and by adding okra. Then spice it all up with a sprinkle or two of Tony Chachere's creole seasoning, a couple of shakes of Louisiana hot sauce and I substitute olive oil for butter.
Camp Meat Pie
Camp Meat Pie II
Camp Beef and Peas
Camp Pigs in Blankets
Camp Style Mulligan
Camp Italian Ham
Camp Ham and Sweet potatos
Baconized Corn and Macaroni
Editor's note: I turn this favorite of mine into mulligan stew or creole by thickening and using up my leftover vegetables making sure to use some tomato. I thicken with a small amount of biscuit gravy mix or corn starch and by adding okra. Then spice it all up with a sprinkle or two of Tony Chachere's creole seasoning, a couple of shakes of Louisiana hot sauce and I substitute olive oil for butter.
Camp Meat Pie
Camp Meat Pie II
Camp Beef and Peas
Camp Pigs in Blankets
Camp Style Mulligan
Camp Italian Ham
Camp Ham and Sweet potatos
Baconized Corn and Macaroni
