Tincan Shrimp Creole
2 cans, 15 ounces each, Spanish rice or canned rice and beans
1 15-ounce can of diced tomatoes with onion and green pepper
1 or 2 cans of shrimp, drained and cleaned
1 small can of sliced mushrooms, drained
Dash of Tabasco sauce
Serves 3 to 4
Mix Spanish rice and tomatoes, and fold them into the shrimp and mushrooms in a pan. Cover and heat gently. Use the Tabasco sauce to top the finished dish.
Beans 'n Sausages
1 20-ounce can of your favorite baked beans
1 8-ounce can of diced tomatoes, drained (1 cup)
1 8-ounce can of green lima beans, undrained (1 cup)
1 or 2 cans of Vienna sausages, drained
Serves 4 to 6
Put vegetables and beans in a saucepan and heat gently while you sizzle sausages over the campfire on toasting forks. Note that sausages are easier to break than regular hot dogs, so take care not to lose them in the fire. Ladle the bean mixture into soup bowls, top with sausages, and pass the ketchup.
1 tablespoon diced onion
1 tablespoon water, broth or white wine
1 15-ounce can of macaroni and cheese
1 8-ounce can of whole kernel corn with juice
1 small can (2/3 cup) evaporated milk
Freshly ground pepper
Water or milk
Grated Parmesan cheese
Soak chopped onion in liquid. Mix macaroni and cheese and corn in a saucepan, and add the corn juice and evaporated milk. Heat gently to avoid scorching and stir in the soaked onions. Season to taste and add water or milk to thin the soup to your desired consistency. Ladle into bowls and sprinkle with Parmesan.
Corned Beef Cauldron
1 12-ounce can corned beef
1 20-ounce can of pineapple chunks, undrained
1 15- to 20-ounce can of sweet potatoes, drained
1 small can of crushed walnuts
Cinnamon sugar (optional)
Scrape visible fat off corned beef and break it up with a fork in the saucepan. Stir in pineapple juice and heat over low burner while continuing to shred the beef. Fold in pineapple chunks and sweet potatoes and heat through. Serve sprinkled with chopped walnuts. Pass the cinnamon sugar shaker.
Find a Campground at ReserveAmerica.com.