Eggs on a Raft
  • bread
  • butter
  • salt
  • pepper
  • eggs
  • frying pan
Take a slice of bread and cut out a circle about 2 inches in diameter. Toast slowly and lightly on both sides, using a forked stick. In the frying pan, melt a hunk of butter, put the toast in the pan and wait until it sizzles. Now break the egg and place it into the hole so the yoke stays put. Heat slowly and evenly. Sprinkle salt and pepper over the eggs and then cover. It will be done when the top of the egg is white. If you have no cover, turn toast over when underside of egg is cooked.
Hamburger Casserole
  • ground beef (enough for one patty per person)
  • potatoes, sliced
  • onion, sliced
  • bell peppers, sliced (optional)
  • carrots, sliced (optional)
  • salt and pepper, to taste
Make a hamburger patty and lay in the centre of a piece of aluminum foil. Slice potatoes and onions on top of meat. Season with salt and pepper. Fold tin foil up around it all and lay on top of grill. Can cook over the coals or on the grill. The cook time will change according to the size of hamburger patty.
Campfire Pizza
  • 1 everything bagel per camper
  • 1 package presliced pepperoni
  • shredded cheese
  • 1 can pizza sauce
Cut bagel in half. Pour a spoonful of tomato sauce on open half, add cheese and pepperoni (or topping of your liking). Place on a camp fork, warm and serve.
Jonathan's Pond Park Butter Onion Trout *
  • Fresh trout, any kind
  • 1 tablespoon butter
  • 1 small onion, sliced
  • Salt and pepper
Clean the fish. Leaving the fish whole, stuff the insides with butter, salt and pepper, and as many onions as will fit. Place stuffed trout on buttered foil and wrap up. Place over fire for 7-10 minutes
Barachois Pond Camp Oven Surprise Cake *
  • 1 box cake mix
  • 1 stick of butter
  • 2 cups water
  • 2 containers pie filling
Line Dutch oven with foil. Empty in pie filling; top with cake mix and spread evenly. Add 2 cups water and butter. DO NOT MIX. Put lid on and place oven on coals. "Bake" about 1 hour. Don't be afraid to get creative here by trying different cake mixes and fillings.
South Brook Park Shish Kebabs *

shrimp, ham, weiners, pineapple, onions, and peppers, - anything that will stay on the stick.

Put all the ingredients in a Ziploc bag with any kind of marinade salad dressing, bib sauce, pineapple juice, whatever you like, and allow to sit for hours or overnight in a cooler. Then everyone fixes their own kebab from the bag with the ingredients that they like and cook their own on a grill rack over the coals on the fire pit. Makes no dishes and no mess. Mom loves this one!
* Recipes supplied by Chef Steve Watson