If you’re headed out West for a camping trip, why not stick with tradition? Cook up some Old West recipes that are sure to set the tone for the entire trip! These recipes come right from the index of the cowboys who rode the trails so long ago! Not only are they delicious, but they’re meant to stick with you so you’ll have plenty of energy to participate in even the most vigorous of camping activities. Saddle up and get ready to make these RV recipes for that next Wild West camping vacation!
Breakfast is the most important meal of the day, especially when there’s cattle to wrangle! Make a breakfast that’s sure to get you through to lunch so you won’t have to stop for snacks or deal with a rumbling tummy! This hearty breakfast has tons of protein so you won’t find yourself fading early!
1 C. bacon, cut into cubes
1 C. sage sausage
1 medium onion, sliced
1 C. cheddar cheese
1 dozen eggs
4 potatoes, grated
- Heat up the oil in a Dutch oven and fry the bacon and onions until the onions have become clear.
- Stir in the grated potato, cover it, and cook for about 15-20 minutes.
- In a separate bowl, beat the eggs and then pour them evenly into the Dutch oven.
- Recover and cook for about 10-15 minutes.
- Add the cheese to the top, cover it, and cook until cheese is melted.
Gobble it up and head out on the range with a fully belly! Git along little doggies!
Mysteries and Music Roots
This sweet potato and sausage dish is sure to please your hungry gang! Rustle up this grub for a mouth-watering experience that will leave everyone satisfied.
2 lbs. sweet potatoes
1/2 C. white sugar
1/2 C. brown sugar
1/4 C. water
2 Tbsp. butter
1 tsp. salt
1 lb. smoked sausage, cut into slices
- Soften the sweet potatoes by boiling them for 15 minutes.
- Peel and chop the sweet potatoes once they have cooled. Place them in a greased Dutch oven.
- In a saucepan, combine the sugars, butter, salt, and water. Bring it to a boil.
- Pour this mixture over the potatoes and cook for 40 minutes. If you’re baking in an oven, bake it at 375°.
- Place the sausage slices on top and bake for another 30 minutes.
Satisfy your sweet and salty cravings all in one with this ace high dish!
Boot Kickin’ Southwest Goulash
Comfort food in the Wild West doesn’t get any better than goulash! Another “stick to your ribs” kind of meal that won’t let you down!
2 lbs. ground beef
4 large tomatoes, chopped
2 celery stalks, chopped
3 jalapeño peppers, chopped
1 large onion, chopped
1 10 oz. package cooked macaroni
2 cans red beans, drained
2 C. parmesan cheese
1/4 C. parsley, finely chopped (or 4 tsp. dried)
1 Tbsp. chili powder
1 Tbsp. cayenne pepper
1 Tbsp. cooking oil
Salt and pepper to taste
- Brown the beef in the oil and add in the onion and celery. Cook until veggies are soft.
- Add all remaining ingredients except 1/2 cup of the parmesan cheese, and stir.
- Place the mixture in a 9 x 13 baking pan and bake for 20 minutes at 350°.
- Add the remaining parmesan on top and bake until the cheese just starts to brown.
Feed that hankerin’ you’ve got going on and then get back out on the trails!
Chuck Wagon Stew
This hardy stew will keep you fed and comfortable all night long! If you have your crock-pot you can even throw this in there in the morning and have it ready when you get back from your outdoor adventures. We know the cowboys didn’t have a crockpot, but hey, you don’t have to cook like them to eat like them!
2 ½ lbs. beef stew meat
2 C. potatoes, chopped
2 C. carrots, chopped
2 onions, sliced
1 clove of garlic, minced
1 28-oz. can of tomatoes
3 Tbsp. vegetable shortening
3 Tbsp. chili powder
2 Tbsp. flour
1 Tbsp. paprika
1 Tbsp. cinnamon
2 tsp. salt
1 tsp. chili powder
1 tsp. ground cloves
½ tsp. dried and crushed red peppers
- In a large zipper bag or bowl with a lid, combine the flour, paprika, one teaspoon of the chili powder, and salt. Coat the beef in this mixture.
- Heat up the oil in a Dutch oven and brown the beef.
- Add the onion and garlic to the beef and cook until soft.
- If you’re using the crock pot, add all the remaining ingredients and cook on low for 8 hours or on high for 6 hours. If cooking on the stove or campfire, add the canned tomatoes, the rest of the chili powder, cinnamon, cloves, and crushed red pepper. Cover and simmer for 2 hours.
- Add the potatoes and carrots and cook, covered, for around 30 to 45 minutes, or until the veggies are tender.
After you indulge in this meal you’ll be ready for a restful night’s sleep! Time to hit the hay and get some shut-eye pardner!