For many years many people have equated camp food with trail mix, granola bars and other food items sure to make your stomach turn after a few days. But these days, the food you make while camping and on the road can be just as appetizing as the meals you prepare at home. In this article, you'll find some delightful recipes sure to get even the pickiest eater chomping at the bit!

Brats and Beer Ingredients: * 6 to 8 Brats * 1 can of beer * 1 onion, sliced Preparation: In a pot, mix all of the ingredients. Place the pot over a fire or on a stove. Once the mixture has come to a boil, take the pot off the heat and allow the mixture to simmer for 10 minutes. Remove the brats from the mixture and either sear them on a grill or place them on a stick and hold them over a fire. Brats can be stored in beer solution until they are ready to be eaten. Be sure to heat brats before grilling.

Campfire Potatoes Ingredients: * 10 potatoes * 1 medium onion, thinly sliced * 1 green pepper, thinly sliced * 1 stick margarine * Seasoned salt * Pepper Preparation: Remove skins from potatoes. Slice the potatoes, peppers and onions. Using either aluminum foil or a Grill Bag, place ingredients and add the margarine and salt and pepper to taste. When using aluminum foil, it is important to use a double layer of foil. Be sure to seal carefully. Place in the campfire and flip once at 15 minutes. Remove potatoes after 30 total minutes. Check potatoes for tenderness.
Submitted by - Camelot RV Campground, Poplar Bluff, MO

Indian Fry Bread Ingredients: * 4 cups flour * 2 tbsp. baking powder * 1 tsp. salt * cup shortening (regular, not butter-flavored) * 1 cup warm water, approximately * Oil for deep frying (about 4-6 cups) Preparation: Using a mixing bowl, mix flour, baking powder and salt. Add slices of shortening and mix until the mixture looks like cornmeal. Add water but just a little at a time to ensure dough sticks together. Separate the mixture into 6 balls and cover with a dishtowel for 10 to 15 minutes. Add oil to your skillet and heat to 375 degrees. Using flour to prevent sticking, roll out each of the balls into salad plate sized circles. Place each dough circle into the hot oil, one at a time. Flip once and remove when the dough has become golden brown. Remove excess oil by using a paper towel.

Mesa Verde RV Resort Tequila Chicken (Serves 4) Ingredients: * 1 lbs. Boneless, skinless, chicken breasts * each Red, yellow & green sweet peppers-slices julienne style * Onion-very thin slices * 2 Tbsp. Olive oil * 1 Tbsp. Chicken soup base mix (like Tone's, Lipton, etc.) * 3 Tbsp. Lime juice (prefer fresh, but can use bottled) * 12 oz. Sour cream (Fat Free or Low Fat can be used) * 2 Tbsp. Margarine * 1 Tbsp. Garlic-minced * 3 Tbsp. Tequila (optional) * C. Parmesan cheese * tsp. Pepper * 2 tsp. Cilantro (optional) * 3 C. Spinach Fettuccine, uncooked * Salt to taste, because of the soup base mix. Preparation: Wash and dry chicken. Slice chicken into cubes. Using a skillet, heat oil and add chicken. Heat chicken for about 5 minutes or until chicken has browned. Place chicken to the side for now. Place sliced peppers and onions in the skillet and saut. Place veggies to the side with the chicken. Except for the cilantro and pasta, add all remaining ingredients to the skillet. Add the chicken and veggies to the skillet once a creamy texture has been achieved. Allow the mixture to simmer for about 10-15 minutes to ensure chicken is entirely cooked. Use instructions that accompanied the pasta to prepare it. Drain pasta and mix with the chicken, veggies and sauce. Use the cilantro to garnish.
Submitted by - The Lowery Family/Mesa Verde RV Resort, Mesa Verde, CO

Campfire Hobo Breakfast Ingredients: * 2 thin sliced onions * 4 potatoes cut in small cubes * 1 diced green pepper * 8 fresh mushrooms thinly sliced * 1-pound fresh sausage (uncooked) torn into small pieces * 2 cups shredded cheddar * 1 stick margarine * Salt and pepper * tsp. garlic salt * tsp. Italian seasoning, dill or rosemary In a bowl, whip together: * 8 eggs * cup milk * Salt and pepper * Sprinkling of the spices you used above Preparation: Allow your fire to burn down to hot coals. Place a grate over the coals on the campfire ring. Use folded up aluminum foil to contain the egg, sausage and cheese mixture (with mushrooms and peppers and spices). To ensure less leaking, use a double layer of foil. Add sliced margarine. Fold the foil around the mixture from the top until close to the food. Place on the edge of the coals or on the grate for about 45 minutes. Do what you can to ensure even and medium heat.
Submitted by - Steve and Jackie Brookhart/Twin Oaks Campground and Cabins, Wellston, MI

If you're hitting the road in an RV, fifth wheel, car or truck, stop by the grocery store on the way out and pick up a few ingredients that will make your camping adventures even more enjoyable!
*Recipes courtesy of http://www.gocampingamerica.com

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