CAMPER'S FAVORITE PASTA FAGIOLI

In a large pot, brown:

• 1/2 lb. ground beef
• 1/2 lb. loose sausage (sweet or hot)

Add and saute over medium heat for 7-10 minutes:

• 1 cup diced carrots
• 1 cup cup diced celery
• 1 cup chopped onion
• 1 tablespoon chopped garlic

Add and cook over med-high 20 minutes or until vegetables are near tender:

• 1-2 carton (32oz) chicken or beef broth
• 1 can (28oz) tomato sauce
• 1 can (28oz) fire roasted diced tomatoes
• 1 tsp. heaping of sugar
• 1 heaping tablespoon Italian seasoning

Add and cook 11 minutes until al dente

• 1 1/2-2 cups dry ditalini or tubettini pasta

Add and cook over medium 5 minutes more:

• 1 can (15.5oz) white cannellini beans, NOT drained
• 1 can (15.5oz) red kidney beans, NOT drained
• salt and pepper to taste

Before serving (optional):

• grated fresh Parmesan cheese
• fresh chopped parsley

This recipe makes a large pot of soup which can feed 8-10 people in a sitting.  It is easily halved by using the 15oz size cans. Recipe is pretty flexible if you want less diced tomatoes/beans, or a more brothy soup.  *TIP* Cook your pasta in the beef broth and drain over the pot when time.  Set aside and add into bowls as needed.  This is great when you know there is going to be leftovers so the pasta doesn’t get swelled/mushy from overcooking as it sits. 

This recipe can be partially/fully pre-prepped at home to reheat/cook at camp.  Toss together a salad and serve with Italian bread for a satisfying meal.

In a large skillet, add:

• 1/8-1/4 cup oil of choice
• One bag frozen chopped onions
• One bag Southern O'brien potatoes
• One can corned beef (diced)
• salt/pepper to taste

Cook over medium heat 15-20 minutes, turning portions over frequently. Serve with eggs of your choice.

Mix the all ingredients together and store in an air tight container. Add about 3 tbls. of mix to 8oz. of hot water. Stir.

• 1 cup Coffee-Mate coffee creamer
• 1 cup Nesquik chocolate drink mix
• 2/3 cup instant coffee crystals
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

You don't have to make this in cast iron, but it really adds to the char of the veggies!

• 2 tablespoon butter
• 3-4 cups fresh, frozen or canned corn
• 3-4 tablespoon fresh jalapeno pepper, minced
• 1/3 cup red onion, diced
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 1/3 cup mayonnaise
• 3 tablespoons plain Greek yogurt or sour cream
• 2 tablespoons lime juice 
• 2/3 cup crumbled cotija cheese
• 1/4 cup fresh cilantro, chopped

In a cast iron skillet, melt butter over medium-high heat. Add corn, jalapeno and onion stirring occasionally, until vegetables are moderately charred.  Add chili powder and garlic salt. Reduce heat to medium-low. Stir in mayonnaise, yogurt/sour cream, lime juice, and cojita cheese and cook 2 minutes. Remove from heat and add cilantro, stirring to coat. Serve with tortilla chips.

Mix the all ingredients together and store in an air tight container. Add about 3 tbls. of mix to 8oz. of hot water/milk.  Stir.

• 1 cup nonfat dry milk powder
• 1 cup powdered non-dairy creamer
• 1 cup French vanilla powdered non-dairy creamer
• 2 ½ cups white granulated sugar
• 1 ½ cups unsweetened instant tea mix
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground cardamom
• 1 tsp ground nutmeg
• 1 tsp ground allspice
• ¼ tsp white pepper 

 In a food processor or blender combine dry milk, tea mix and spices and combine until well blended. Add remaining ingredients and process until it’s a fine powder. While it’s not completely necessary, it makes the blend very smooth and it dissolves without any texture in your mug!