KAMPFIRE KOOKIN’ WILD THANGS

HAVE A WILD OMELET

(Discovered/invented on campout when onions were accidentally left off grocery list)

3 eggs

A teaspoon of water for each egg

Butter, margarine, olive oil, canola oil, or bacon grease (I prefer olive oil)

Small handful of chopped wild green onions, chopped wild ramps, or chives

Salt and pepper to taste

Slice of cheese (cheddar or Swiss

1/4 of a red bell pepper (diced) green bell pepper will do but not as colorful

Hot sauce (optional)

Beat eggs and water together. Heat oil in a non-stick skillet over medium heat. Pour in egg/water mixture. Cook on medium heat until eggs are almost set. Add chopped wild onion, and diced pepper on one half of the eggs. Cut cheese into thin slices and lay on top of onions and pepper. Fold plain half of egg over side with onion, pepper, and cheese.

Let cook until cheese is melted and omelet is browned slightly.

Turn the omelet over and brown the other side.

Serve with Ray’s World Famous Fried Potatoes and smoked sausage; pass the hot sauce please.

 

RAY’S WORLD FAMOUS FRIED POTATOES

(Great as a main dish)

1 medium to large potato per person

Olive oil

Salt and pepper to taste

Small handful of chopped wild green onions, chopped wild ramps, or chives

Wash, scrub (peel if you’re squeamish) the potatoes and cut into strips like you are going to make French fries. Cut strips into cubes about 1/2” x 1/2”. Try to keep the cubes the same size so they will cook evenly.

Put potatoes in skillet and drizzle on the oil.

Stir and drain off all excess oil and reserve it.

The oil that sticks to the potatoes will be enough to brown them properly.

Fry potatoes until brown and tender enough to be pinched easily between thumb and forefinger.

Just before serving, stir in the chopped wild green onions, chopped wild ramps, or chives and cook for a few more minutes.

Season with salt and pepper and pass the hot sauce please.

 

SMOKED SAUSAGE A LA RAY

(This is pre-cooked; just heat and eat)

Heat the sliced smoked sausage in a lightly greased skillet. For a unique flavor, drizzle a little strong black coffee over the sausage while heating it up.

Drain and serve – (1/4 lb. per person.).

As a supper main dish, pour your favorite BBQ sauce in the skillet, cover, and heat through.

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Ray McCune

He has lived in Waynedale for over 45 years. He has taken to his lifelong dream of being a full time Outdoor Freelance Writer and author. Ray has authored one book and has written Kampfire Kookin' as well as other outdoors articles for the newspaper. > Read Full Biography > More Articles Written By This Writer