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4 Sizzling Bacon Recipes for the Campsite

Bacon Barley Soup

4 thick slices bacon, cut into pieces
1 small can mushrooms, drained
1 small onion, finely diced
14.5-ounce can diced tomatoes
1 quart chicken or vegetable broth
1/2 cup pearl barley
1 tablespoon dried parsley flakes
Freshly ground pepper to taste

Serves 4
Place a saucepan over the fire and fry your bacon, gradually stirring in mushrooms and onions. Spoon off any excess fat—leave two tablespoons in the pan. Add tomatoes and broth, and bring everything to a boil. Add barley, cover the pan, reduce heat and cook for 25 minutes until the barley bursts and is tender. Stir in parsley flakes and pepper to taste. 

More: One Pot Meals for Family Camping

Cabbage Potato Ragout

2 thin slices bacon, cut into pieces
2 large potatoes, cleaned and diced
12-ounce bag shredded cabbage or small head of cabbage, diced
3 cups water
13-ounce can evaporated milk

Serves 4
Fry the bacon in a saucepan. Add potatoes and cabbage, stirring until they're brown.
Add water, bring it to a boil, cover and cook for 15 to 20 minutes until the vegetables are tender. Remove your pan from the heat, stir in evaporated milk and serve.

More: 5 Easy Camping Dinner Recipes

Deviled Chicken

In this bacon recipe, breadcrumbs soak up pan juices to form a quick dressing for a full and hearty meal.

2 thin slices bacon, cut into pieces
10-ounce can chunk chicken drained
2 tablespoons grainy mustard
1 small can mushrooms, drained
1 tablespoon Worcestershire sauce
1/2 cup dry bread crumbs

Serves 2 to 3
While your bacon cooks in a skillet or saucepan, drain the chicken into a measuring cup. Add water to the cup until you hit the 2/3-cup mark, and set aside. When the bacon has formed into crisp bits leave the fatty juices and stir in the chicken and mushrooms to brown them. 

Stir in mustard and Worcestershire sauce as well, and add the liquid that was set aside. As soon as it comes to a boil, stir in some of the breadcrumbs. Turn off the heat and continue adding the rest of the breadcrumbs until a moist stuffing is formed.

More: 4 Easy Chicken Rubs for Campsite Cooking

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About the Author

Janet Groene

Janet Groene is a travel writer, RV blogger and contributor to ReserveAmerica.com. She spent 10 years on the road and has written more than two dozen books. Read more about Janet and find her original recipes at Camp and RV Cook.Blogspot.com.
Janet Groene is a travel writer, RV blogger and contributor to ReserveAmerica.com. She spent 10 years on the road and has written more than two dozen books. Read more about Janet and find her original recipes at Camp and RV Cook.Blogspot.com.

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