North West Rafters Association Southern Oregon Non Profit Whitewater Rafting Club - Since 1982

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River Runners Recipes

Below are recipes that have been collected over the years of river running... Enjoy!
Many meals can be done by advance preparation and cooking at home to help make camp meals an adventure, not a chore and easy clean up...


FOOD CATEGORIES

Appetizers
Beverages
Breads
Breakfast
Condiments
Desserts
Main Dishes
Side Dishes
Soups
Snacks

MAIN DISHES


For Other Recipes Try:



Angela's Chicken

Serves 10 - Works best if prepared in advance of the raft trip.

  • 3 large eggs
  • 1 Tsp salt
  • ¼ tsp pepper
  • ¼ lb freshly grated romano
  • 2-1/2 lbs skinned boneless chicken breasts, cut into bite sized pieces
  • 2 cups seasoned bread crumbs
  • 1-1/4 cups olive oil
  • 1 lb mushrooms, sliced
  • 2 large onions, chopped coarse
  • 1 12oz jar pepperoncini
  • ½ cup dry white wine
  • Rice or buttered noodles

Combine the eggs, salt, pepper, and romano in a bowl and stir in chicken. Heat 1/3 inch oil in a large heavy skillet. Dredge chicken in bread crumbs, shake off excess, and fry in oil in a single layer for two minutes per side, or until golden brown Transfer chicken to a platter and keep warm. Dredge and fry remaining chicken, adding oil as necessary. Cook mushrooms and onions in remaining oil over moderate heat, stirring, for 10 minutes, or until softened. Slit pepperoncini over the skillet, add to vegatables, and cook for 5 minutes. Stir in wine and reserved chicken, salt and pepper to taste, and neat mixture through. Serve over rice or pasta. (I use deli style pepperoncini, already chopped, available in most stores, instead of whole pepperoncini.)


Goulash

  • Zip-loc bag #1: 12 oz. noodles

  • Zip-loc bag #2: 1 pkg. sour cream mix
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder and a dash of pepper
  • 4 tbsp. bell pepper flakes
  • 2 tbsp. celery flakes
  • 1 tbsp. paprika

Cut up beef stick, hot dogs, ham, or small can of roast beef is a good addition but the flavors are good without any extra meat. In camp: Plunge noodles into 2 qts. boiling water. Cook until done. Pour off most of the water and add the meat, simmer covered 5-10 minutes, until thoroughly heated. Stir often to prevent sticking.

Contributed by Barbara B. Sharpe.


Basic Spaghetti

  • 2 1/2 cups water
  • dash of salt
  • 1 cup spaghetti pasta
  • 2 envelopes tomato soup mix
  • 1 envelope spaghetti sauce mix

Bring water to a boil. Add pasta, cook until almost done. Stir occasionally. Add soup and seasoning mixes. Stir well to break up lumps. Simmer for 5 minutes or until pasta is done and sauce is well mixed. Stir often to prevent sticking. Canned meat may be added for variety. Bon appetite!

Contributed by Barbara B. Sharpe.


Campfire Chicken

  • Split chicken breast
  • Red potatoes (cut in half)
  • Carrots (cut in half)
  • Onion (cut in half)
  • Plum tomato (cut in half)

Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings (I use some balsamic dressing mix). Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great - it's a I full meal but no pots or dishes to wash. Great for camping.

Contributed by Barbara Dunning


Campfire Hobos

  • 1 lb. hamburger
  • Carrots
  • Cubed potatoes
  • Onion
  • Seasonings
  • Butter

Spray aluminum foil with nonstick spray then layer the ingredients above in any order. Cut the onion in quarters so they can be removed before eating if you do not like cooked onions. Wrap up the aluminum foil, throw on the camp fire and cook until the potatoes are tender.


Chili-Corn Casserole

  • 1-15 oz. can Trader Joe's vegetarian chili
  • 1-15 oz. can corn kernels
  • 6 oz. sharp cheddar cheese

Mix corn and chili in skillet and cook until bubbling. Sprinkle cheese over mixture. Serve hot. (Very tasty with pickled jalepenos.)

Contributed by Joe Crosswhite


Grilled Marinated Flank Steak

  • Flank Steak (1-2 lbs feeds 2-3 people)
  • 1 cup soy sauce
  • 4 garlic cloves
  • 1 cup olive oil
  • 1/2 cup vinegar
  • 2 Tbls. sugar
  • 2 Tbls. honey
  • Pinches of salt and pepper
  • 1/2 tsp. each of thyme, parsley, oregano
  • Hot sauce (optional to taste)

Crush garlic cloves then combine in coverable bowl with other ingredients. Place flank steak into marinade and cover bowl.

Grill and slice thinly. Serve with mushrooms, peppers (red, yellow or green), onions that have been steamed in tin foil on the grill with olive oil, salt and pepper.

Condiments include hot sauce and/or homemade BBQ sauce.


Grilled Salmon

  • 1 1/2 lbs. salmon
  • 1/2 soy sauce
  • 1/2 cup olive oil
  • 4 cloves chopped garlic

Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a tastebud treat. Use the same ingredients and marinate some of your favorite veggies and cook them over the fire for a wonderful side to go with the salmon.


Steak Fajitas

  • 4 tbsp. extra-virgin olive oil
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 4 garlic cloves, crushed
  • Juice of one lime
  • 1 lb. skirt or flank steak, sliced
  • 2 peppers, cut into 2-in. pieces
  • 1 red onion, cut into wedges
  • Flour tortillas

At Home: Combine olive oil, cumin, chili powder, garlic, lime juice, salt and pepper. Use this to marinate steak and vegetables separately in sealable plastic bags. Chill. (You may want to freeze the steak and pack it frozen).
At Camp: Thaw steak, if necessary. Heat grill. Thread meat, peppers, and onions onto skewers, alternating as you go. Grill skewers, turning them frequently, for 5 to 8 minutes. Serve with tortillas and desired toppings. Serves 4.


Kettle Dogs

Best when cooked in a kettle suspended on a tripod over a campfire...

  • 8-10 Hot Dogs
  • 1-12oz can Chili Beans
  • 1 pkg Chili Seasonings
  • 1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can find is best)
  • Water

Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can't stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 - 2 hours.

Contributed by Edward Sutton


Fire-Me-Up Sandwich

  • Bread
  • Butter
  • Sliced Meat (ham, chicken, beef, turkey, etc...)
  • Shredded Cheese (colby, swiss, etc....)
  • Sliced Hot Peppers - Your Choice - (How Brave are You?)
  • Ranch Dressing (ketchup & mustard is ok...)
  • Foil

Cut a section of foil big enough to wrap your sandwich completely. Place the dull side of the foil up. Butter 1 slice of bread and place the butter side down on the foil. Layer your meat on the slice of bread. Place the sliced hot peppers on top of the meat. Sprinkle the cheese over the peppers. Butter the other slice of bread and place the slice butter side up on the sandwich. Wrap the sandwich in the foil making sure that you seal it all up. Lightly press the sandwich in the foil (optional, don't know why I do this, I just do). Place on hot coals for approx. 3-4 mins. each side depending on how hot your coals really are. Once done, unwrap sandwich and enjoy. I usually will dip mine in Ranch dressing.

*note - pre-packaged sliced meats that you find in the lunchmeat case at the supermarket work well. Pre-packaged shredded cheeses also work well.

Contributed by Edward Sutton.


Kettle Ham & Potatoes

Best when cooked over an open fire in a kettle hanging on a tripod

  • 1lb Picnic Ham (chunked) - (turkey ham is ok, but not as good)
  • 6 Potatoes (4 chunked - 2 mashed)
  • 1 Onion (chunked)
  • 2 Stalks Celery (chunked)
  • Milk
  • Water
  • Salt
  • Pepper
  • Garlic Powder

You have 4 choices to start with......
1) Substitute canned whole potatoes for fresh
2) Pre-boil the potatoes at home before going camping
3) Use a regular campstove to boil the potatoes
4) Have a hot enough fire going to boil the potatoes in the kettle (this is the one I usually do, but I'm really into the outdoor cooking thing....)

Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.

* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.

Contributed by Edward Sutton


Campfire Pizza

This is similar to the Fire-Me-Up Sandwich, except it's pizza...

  • Bread
  • Butter
  • 1 Can Pizza Sauce
  • Pepperoni (sliced) - (or whatever toppings you like on your pizzas)
  • 1 pkg Shredded Pizza Cheese
  • Foil

Cut a section of foil big enough to wrap your pizza. Place foil dull side up. Butter one side of a slice of bread and place it butter side down. Spread pizza sauce on bread. Add pepperoni (or whatever). Add pizza cheese. Butter one side of a slice of bread and place it butter side up on your pizza. Wrap your pizza in the foil and place on hot coals for approx 3-4 mins per side depending on how hot your coals really are. Unwrap and eat. Remember that the inside will be hot and you could burn your mouth. I recommend that before eating, you cut the pizza in half.

Contributed by Edward Sutton


Barbeque Pork Spare Ribs

Barbeque pork spare ribs with charcoal grill and dutch oven for melt in your mouth backyard or campground dinner.

Needed: Charcoal grill, Deep 12" dutch oven, most of an afternoon, and 6-8 hungry folks.

Preparation time: 1/2 hour
Cook time: 4 hours
Total time: 4-1/2 hours

  • 3 slabs of pork ribs
  • 1 pint of BBQ sauce
  • vegetable oil
  • black pepper

Prepare charcoal grill for ash white hot coals and maximum grill height for slow browning. While coals are burning down, split slab ribs into individual rib pieces and swab with cooking oil. Pepper liberally and then brown on both sides. Do not pre-boil ribs. Prepare deep 12" dutch oven by placing an inverted pie pan or other spacer into oven bottom. This prevents ribs on the bottom from sticking and burning. Place dutch oven on the charcoal grill and add the browned ribs. Slow cook ribs covered, about 2-3 hours or until meat begins to fall off bone. You may line oven with aluminum foil to ease clean up chores. Add briquettes to the fire as necessary. When the pot is half full of ribs I add bbq sauce to those on the bottom only. Continue loading the oven with the browned ribs. This step is optional as well as adjustable since some folks prefer to add sauce after cooking. The steaming sauce flavors the bottom ribs thoroughly and the top ribs somewhat less.

Contributed by: Cliff Thirtyacre.


Crazy Dad's Deluxe

This meal has a really nice aroma so it should be prepared over an open campfire using a tripod and kettle. Can also be prepared on a stove with a saucepan.

  • 3/4 lb Cooked Ground Beef
  • 3/4 lb Cooked Ground Pork Sausage
  • 1/8 cup Chopped Broccoli
  • 1/8 cup Chopped Onion
  • 1/8 cup Chopped Green Pepper
  • 1/8 cup Chopped Celery
  • 1/8 cup Chopped Mushroom
  • 1/2 cup Chopped Tomato
  • 1/2 cup Ketchup
  • 1 tbsp Mustard
  • 1 tbsp Steak Sauce (A-1 or equiv.)

Mix everything together and slowly cook until the veggies are tender. The mixture can be eaten alone or can be spooned over cooked rice, cooked noodles, or even cooked sliced potatoes. Some type of bread should be served on the side as well.

Contributed by Edward Sutton


Hunter's Stew

(Also called Soldiers' Stew, Camp Stew)

  • 7 Lbs.Extra lean ground beef (Or any of the following may be tried)
    • Diced boneless pork chops
    • Ground pork breakfast sausage
    • Diced cooked ham
    • Diced lamb
    • Diced cooked boneless chicken breasts
    • Diced cooked turkey breast
  • 4 large diced potatoes
  • 4 cans tomato puree
  • 5 cans tomato sauce
  • 1 can whole kernel corn, drained
  • 1 can green beans, drained
  • 1 can peas, drained
  • 1 can diced carrots, drained
  • 1 can lima beans, drained
  • 3 large onions, diced
  • 3 cloves garlic, finely diced
  • 3 Tbsp vegetable oil
  • 3 Tbsp worcestershire sauce
  • 3 Tbsp chili powder

Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.

Note: Good on eggs for breakfast if there is any leftover.

Contributed by Bernard Dressler


Dad's Style Hot Dogs

This recipe is for 2 hot dogs. Increase ingredients as needed for more than 2.

  • 3 tbsp Chopped Green Pepper
  • 2 tbsp Chopped Green Onion
  • 2 tbsp Chopped Fresh Mushroom
  • 1 tbsp Chopped Celery
  • 1 tbsp Chopped Hot Pepper
  • Zesty Italian Salad Dressing
  • 2 All Beef Footlong Hot Dogs
  • 2 Footlong Hot Dog Buns
  • CoJack Shredded Cheese

Place heavy skillet over hot coals (or campstove) and allow skillet to heat up. Put all the veggies except for the hot peppers in the skillet. Pour enough salad dressing to coat the veggies. Saute' the veggies until tender. Move the veggies to one side and place the hot dogs and buns in the skillet to heat them up. Once everything is hot, place hot dog in bun and split the veggies evenly between the two dogs. Put the hot peppers on top and sprinkle with cheese.

Serve dogs with either fried sliced potatoes or chips. ENJOY!

Contributed by Edward Sutton


Basic-Mexi-Roll

  • 1/2 lb Pre-Cooked Ground Beef
  • 1/2 lb Pre-Cooked Ground Pork Sausage
  • 12-16 oz Hot Or Mild Chunky Salsa
  • 1 pkg Shredded CoJack Cheese
  • 1 pkg Flour Taco Shells
  • 1 pkg Aluminum Foil
  • 1 can Non-Stick Cooking Spray

Cut foil into squares big enough to roll 1 mexi-roll.

Place 1 foil square dull side up and spray it with the non-stick cooking spray. Lay 1 flour taco shell on a plate. Put some beef, sausage, salsa, and cheese in on the flour taco shell. Roll the flour taco shell into a tube. Fold the 2 ends and place the shell with the seam and folds side down. Roll the foil around the shell and seal. Place it on hot coals for no more than 3-4 mins. per side (times will vary depending on how hot your coals are). Be careful when eating as the cheese will be very hot. Serve with a side of sour cream or ranch dressing.

For variation, you can add just about anything that you feel would taste good with this ... mushrooms, hot peppers, black olives, different kinds of cheeses, cut-up chicken, shrimp, etc...

Contributed by Edward Sutton


Burger Skillet Surprise

  • 1 lb Ground Beef
  • 1 Onion (chopped)
  • 1 c Spaghetti Noodles (broken into small pieces)
  • 2 c Tomato (chopped)
  • 8 oz Tomato Sauce (canned works well)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Oregano
  • 1/2 tsp Basil

Over hot coals, brown the meat and onion together. Drain some of the fat off once the meat is brown. Add everything else to the skillet. Slowly cook for at least 45 mins. before serving. I like to raise the skillet to just above the hot coals to prevent burning. 2 sticks of about the same size works really well.

For those of you who like to have a fuller meal, try spooning this over cooked sliced potatoes, cooked rice, toast, etc...

Contributed by Edward Sutton


Garden Spaghetti

  • 3/4 lb Celery (stripped very very thin lengthwise*)
  • 1/4 lb Carrot (stripped very very thin lengthwise*)
  • 16 oz Italian Style Tomato Sauce (canned works well)
  • 2 c Tomatoes (chopped)
  • 1/8 c Green Pepper (chopped)
  • 1/8 c Green Onions (chopped)
  • 1/8 c Cucumber (chopped)
  • 1/8 c Broccoli (chopped)
  • 1/8 c Red Radishes (chopped)
  • 1 pkg Spaghetti Sauce Mix
  • Olive Oil

In a kettle, bring enough water to a boil to cover the celery and carrots. Boil the celery and carrots until tender (just like you would do with regular spaghetti noodles). While the celery and carrots are boiling, you can prepare the sauce. Place the green pepper, green onion, cucumber, broccoli, and red radish in a skillet. Coat them with olive oil and place over hot coals. Cook them until tender. Add the chopped tomatoes, tomato sauce, and spaghetti mix to the skillet and continue to cook. When everything is done, drain the water off of the celery and carrots. Mix the celery and carrots into the sauce and serve with a simple lettuce salad and bread on the side.

* The celery and carrots should be stripped as thin as possible as the thickness of the strips will determine how long they take to cook ... i.e. thinner cooks faster.

An alternative to stripping the celery and carrots: a person could also thinly slice them in a food processor (ahead of time if camping). It is much easier to do it that way, but you don't get the "noodle" look.

Contributed by Edward Sutton


Simple Fried Smelt

  • 2 lb Smelt (cleaned)
  • 2 Eggs (lightly beaten)
  • 2 tbsp Butter
  • 1/2 c Dried Bread Crumbs
  • 2 tbsp Water
  • 1/2 c Flour
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 c Oil (approx. for frying - may use any type of oil)

Combine the flour, salt, and black pepper in a bowl and set aside. Mix the eggs and water in another bowl and set aside. Place bread crumbs in a bowl and set aside. Dip each smelt first in the flour mixture, then in the egg mixture, and finally into the bread crumbs. Place the breaded smelt on a rack for 15 mins. to dry. Place a heavy skillet on very hot coals. Melt the butter in the skillet and add enough oil to fry the smelt in. Fry the smelt, a few at a time, for approx. 2 mins. per side (times will vary according to how hot the coals are - make sure the fish is fully cooked before serving!). Drain on paper towels. Serve with some type of sauce on the side (i.e. cocktail sauce, tartar sauce, honey mustard, bbq sauce, etc...)

Contributed by Edward Sutton


Hot Chicken Deluxe

  • 2 c Cooked Chicken (diced or shredded - white meat works best)
  • 1 tbsp Onion (finely chopped or grated)
  • 2 c Celery (diced)
  • 2 tbsp Lemon Juice
  • 1/2 c Almonds (sliced or chopped)
  • 1/2 c Cheddar Cheese (grated)
  • 1/2 c Croutons (plain or seasoned - your choice)
  • 1 c Mayonnaise (salad dressing may be substituted)
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • Olive Oil

Place heavy saucepan on hot coals. Coat onion, celery, and almonds with olive oil and saute' (cook until tender). Drain off excess olive oil. Add the chicken, lemon juice, mayonnaise, salt, and black pepper to the saucepan. Raise the saucepan just above the coals using 2 sticks of similar size. Cook until until hot (approx. 10 mins.). Place the croutons on top of the mixture. Place the cheddar cheese on top of the croutons allowing the cheese to melt before removing from the coals (approx 5 mins.).

Contributed by Edward Sutton


Fresh Fried Trout

  • 2 lb Fresh Trout (without heads, tails, and fins)
  • 2 c Milk
  • 1/4 c Flour
  • 1/2 c Butter
  • 2 tbsp Lemon Juice
  • 2 tbsp Chopped Parsley
  • Lemon Wedges
  • Salt
  • Black Pepper

Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily when done - approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side.

* This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!

Contributed by Edward Sutton


Beef Stew

  • 1 package stew meat
  • 4 large potatoes, peeled and cut up
  • 6 carrots, sliced
  • 1 onion, chopped
  • 1 can cream of chicken soup
  • 2 cans tomato soup
  • 1 can tomato sauce
  • 1 package onion soup mix
  • salt and pepper to taste
  • water

Put all ingredients in a 12" dutch oven. Add enough water to reach desired thickness. This can be done while cooking. Cook for at least 4 hours over enough coals to equal 350 degrees. This also works great at home in a crock pot.

Contributedby Polly Bringhurst


Hobo Pot Pie

  • 1 pkg Deli Style Chicken Or Turkey
  • 1 can Mixed Vegetables (drained)
  • 1 can Gravy (should match meat type)
  • Butter
  • Bread
  • Foil or Pie Iron

Butter one side of 1 slice of bread butter side down on a foil square or pie iron. Place 1 tsp of mixed vegetables on bread. Put the desired amount of meat on bread. Spoon some gravy over the meat. Butter one side of another slice of bread and place it butter side up. Seal up the foil or close the pie iron and place on hot coals. Cook for approx. 3 mins. per side depending on how hot the coals are.

Contributed by Edward Sutton


Campfire Tuna Surprise

  • 1 can Tuna (drained)
  • 1 can Cream Of Mushroom Soup
  • 1 can Chow Mein Noodles (5oz size)
  • 1 can Cashews (small can)
  • 1/2 cup Green Onions (chopped)
  • 1/2 cup Celery (chopped)
  • 2/3 cup Milk

Put everything in a heavy saucepan and place on hot coals. Stirring often, cook until the onions are soft. Serve with some type of bread on the side. Could a casserole get any easier? Try making this at home as well!

Contributed by Edward Sutton


Tuna Salad Surprise

  • 1 can Tuna (drained)
  • 2 tbsp Ranch Salad Dressing
  • 1 tbsp Pickle Relish
  • Lettuce
  • Cherry Tomatoes

Mix tuna, salad dressing, and relish together and chill for at least an hour. When ready to serve, rip lettuce into bite size portions and put into a salad bowl. spoon tuna mixture on top of lettuce and garnish with cherry tomatoes. You can substitute chicken, ham, or roast beef for the tuna if you desire. This great for light lunches or as a side dish.

Contributed by Edward Sutton


Ham-n-Cheese Pockets

  • One tube of Pillsbury Grande Biscuits
  • Sliced ham (the thicker the better)
  • Your favorite cheese

Pop open the biscuits and roll each one flatter and thinner. Place a slice of ham and one of cheese onto half of each circle. Fold over and seal with the tines of a fork. Place each pocket into a heated dutch oven and bake until GBD (Golden, Brown and Delicious). Cheese will be hot, be careful.

Contributed by Jeff Shaw


Peppered Steak with Bleu Cheese Sauce

  • 4 New York or Rib Eye Steaks
  • Crushed Black Pepper

Press crushed black pepper into steaks. Let stand for one hour. When grilling to desired doneness, flip steak and smother with bleu cheese sauce to melt.

Bleu Cheese Sauce:

  • 1 clove garlic, minced
  • 1/2 lb. bleu cheese, crumbled
  • 2 T. butter or margarine
  • dash Worcheshire sauce

Combine ingredients to blend well.

Contributed by Donna Bellows


Boston Bean Open-Face Sandwich

  • 6 Dark Rye Bread Slices
  • 1 can Baked Beans
  • 6 Hot Dogs Split Lengthwise
  • 1 lb Shredded Swiss Cheese
  • Bacon Bits
  • Ketchup
  • Scallions
  • Cooking Spray

Spray heavy frying pan and place on hot coals. Place slices of bread (as many as your frying pan has room for). Spoon baked beans onto the bread. Place 2 hot dog halves on top of the baked beans. Then add the cheese on top. Sprinkle bacon bits on top of the cheese. Cook over the coals until the cheese melts (take care to not burn the bread - you may need to elevate the frying pan slightly above the coals depending on how hot they are). Once the cheese is melted, place a couple of scallions on top for added garnish and flavor. Serve immediately.

Contributed by Edward Sutton


Tater Taco Time

  • 1 lb Ground Beef
  • 1/4 cup White Onion (chopped)
  • 1/4 cup Green Pepper (chopped)
  • 3 cans Sliced Potatoes (drained)
  • 2 cups Tomato Juice
  • 3/4 cup Water
  • 1 pouch Taco Seasoning Mix
  • 1 cup Sour Cream
  • 1 tbsp Fresh Parsley (minced)
  • 1/2 tsp Salt

Place a large heavy skillet over hot coals and cook beef, onion, and green pepper until done. Drain off excess fat. mix in the water, taco pouch, and salt. Raise skillet a little to allow the beef mixture to simmer for 3 mins. Add potatoes and tomato juice and mix well. Cover the skillet and simmer for another 15 mins. Remove from heat. Combine the sour cream and parsley. Spread the sour cream mixture over the top. Cover and let stand for 5 mins. Serves approx. 6 adults.

Contributed by Edward Sutton


Chicken-Feta Burger

  • 1 pound uncooked ground chicken breast
  • 1 Tbsp fresh oregano
  • 1/4 tsp garlic powder
  • 7 Tbsp feta cheese, crumbled
  • 4 small wheat pita(s)
  • 4 piece lettuce, romaine
  • 2/3 cup roasted red peppers, sliced (without oil)
  • 5 small olive(s), black, sliced (about 4 tsp)

Preheat grill or broiler. Mix chicken, oregano, garlic powder and feta together in a medium-sized bowl; divide mixture into four balls and then press them gently into patties. Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.

Serve each burger in a pita with a lettuce leaf, 1/4 of peppers and 1 teaspoon of olives.

Contributed by Edward Sutton


Super Mac & Cheese With Broccoli

  • 1 can Chicken Broth (14.5 oz)
  • 1 cup Elbow Macaroni (uncooked)
  • 1 package Frozen Broccoli (10 oz)
  • 1 cup Cheddar Cheese (shredded)
  • 4 tbsp Parmesan Cheese (grated)

Bring the chicken broth to a boil over hot coals (or campstove). Add the macaroni and boil for 8 to 10 mins (or until tender and a slight amount of broth remains). Don't drain the broth from the noodles. Add the rest to the pan and continue to simmer over the coals until everything is hot. Serves approx. 2 adults.

Contributed by Edward Sutton


Tofu Sloppy Joes

  • 1 cup Onions (chopped)
  • 1 clove Garlic (minced)
  • 2 tbsp Vegetable Oil
  • 1 cup Green Pepper (chopped)
  • 16 oz Firm Tofu (crumbled)
  • 1 3/4 cup Tomato (diced)
  • 6 oz Tomato Paste
  • 1/2 cup Water
  • 1 tsp Coriander (ground)
  • 1 tsp Cumin (ground)
  • 1 tsp Oregano (dried)
  • 1 tsp Brown Sugar
  • Salt, Black Pepper, & Cayenne To Taste
  • 6 - 8 Kaiser Rolls

In a saucepan over medium coals, saute the onion & garlic in the oil until soft. Add the green peppers and continue to saute. Add everything else (except the items listed "to taste") and simmer for approx. 10 mins. Add the black pepper, salt, and cayenne to taste and simmer (allowing time for these 3 to meld flavors). place approx. a 1/2 cup of the sloppy joe on each Kaiser roll and serve.

Contributed by Edward Sutton


Hash Brown Patty Pizza

  • 10 Hash Brown Patties
  • 10 Thin Ham Slices (pkg. ham is ok)
  • 10 Thin Sliced Green Pepper Rings
  • 1 can Pizza Sauce
  • 1 pkg Shreaded Pizza Cheese
  • Cooking Spray Or Oil

Place a large heavy skillet over medium hot coals. Use cooking spray or oil to coat the pan to keep the hash browns from burning. Fry the hash browns until done, flipping as needed. On each hash brown: spread some pizza sauce, then place a slice of ham, and finally the green pepper ring. Sprinkle the pizza cheese over each one. Cover the pan and remove from the coals. Serve once the cheese has melted.

Contributed by: Edward Sutton


Fast & Easy Iceburg Chicken

Topping

  • 5 oz Boneless Chicken Breast (chopped)
  • 4 tbsp Salad Dressing or Mayonnaise
  • 1 pinch Garlic Powder (to taste)

Salad

  • 2 1/2 c Iceburg Garden Salad Mix
  • 6 - 7 tbsp Blue Cheese Salad Dressing

Garnish

  • 2 slices Tomato (small to medium)
  • 2 Green Onions
  • 4 Saltine Crackers

Mix together the topping first in a bowl with a lid. Cover and chill the topping. Toss together the Salad ingrediants in another bowl and then seperate into individual bowls. Place 1 slice of tomato per bowl directly on top of the Salad mixture. Spoon equal amounts of the Topping mixtures to each bowl on top of the tomato. Lay 1 green onion per bowl off to one side of the bowl. Finally place 2 saltine crackers per bowl opposite the green onion. Serves 2 as a main course to a light lunch.

Contributed by Edward Sutton


Mexi-Burgers

  • 3/4 lb Ground Beef (raw)
  • 6 oz Refried Beans (can or fresh)
  • 1/2 tsp Cayenne Pepper (ground)
  • 1 tsp Black Pepper (ground)
  • 4 slice American Cheese
  • 1 c Iceburg Lettuce (shreaded)
  • 8 tbsp Chunky Salsa (hot or mild)

Mix together the ground beef, refried beans, cayenne pepper, and the black pepper into a bowl. Seperate and press the beef mixture into 4 equal patties. Cook over hot coals in a heavy frying pan until fully cooked. Place 1 slice of cheese on each pattie and allow it to melt. Remove patties to a serving tray. Spoon 2 tbsp of chunky salsa on each patty and garnish the serving tray with the shredded iceburg lettuce (each mexi-burger should be served with an equal portion of the iceburg lettuce garnish). This is real good when served with a side dish of spanish rice.

Contributed by Edward Sutton


Campfire Sausage & Peppers

  • 1 lb Pre-Cooked Sausage Links (thawed)
  • 1/4 c Chopped Green Peppers
  • 1/4 c Chopped Red Peppers
  • 1/4 c Chopped Yellow Peppers
  • 1/4 c Chopped Onions
  • 1 tbsp Basil
  • 1/2 tsp Black Pepper
  • 1 stick Butter
  • 1 tbsp Milk

In a heavy saucepan, melt the whole stick of butter. Then add the peppers, onions, basil, and black pepper to the melted butter and saute. Once the peppers and onions are tender, add the pre-cooked sausage and milk. Allow it to cook off some of the liquid so the butter sauce thickens slightly and the sausage links get hot.

I like to serve this over cooked rice.

Contributed by Edward Sutton

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