AROUND THE KAMPFIRE (TIPS ON LIVIN’ OUTSIDE.)

Kwick Foods To Fix At The Kabin Or Kookin’

When You Don’t Wanna Waste A Lot Of Time

Boy Scouts don’t have a lot of patience. I know some grown men who don’t have a lot of patience either, like taking the time to cook right or taking the time to eat right for that matter. I know that sometimes I don’t have a lot of time to cook a meal properly or give a meal all the attention that it deserves.

I’ve developed some meals that I can ‘fix’ (good ol’ southern word meaning ‘to prepare’ in this case) easily and quickly. It’s sort of like I’ve got the plan down pat so to speak. Actually I’ve learned to simplify some of my cooking. Take for instance a typical breakfast at my brother’s cabin in West Virginia. I might get up early and want to head out to my deer stand or to my favorite turkey location. Some of the other guys are up and around also but don’t want to take the time to make breakfast and would just as soon grab a handful of cookies than eat a good stick-to-your-ribs breakfast that will last them through to the noon hour when you have to come out of the woods anyway according to the West Virginia Turkey Hunting Laws. If they see me ‘fixin’ breakfast; they will drop subtle hints like, “Kin ya throw in a extra spud fer me?” Or they might say, “Thet sure do smell gooooooood; got any extry?”

You get the idea. I think they throw on the ol’ extra southern accent for my benefit; they usually talk normal. Here’s a typical quick breakfast that I call:

 

 KABIN GARBAGE PIE

12-inch skillet (should make 8 single servings – some guys will eat two or three single servings, so make a couple of skillets full)

Olive oil

1 large potato for each person (peel, boil, and cube them the night before and put them in water to keep them from turning black)

1 large onion (peel and dice the night before)

1 large green bell pepper (seed and dice the night before)

7 slices of American or Swiss cheese

1 pound of hamburger or sausage (brown and drain the night before)

OR

1 pound of bacon (fry and drain the night before, crumble, and set aside)

OR

1 pound of link sausage (cut up into small pieces)

8 eggs (beaten)

salt, pepper, garlic powder

Heat oil in skillet and add drained potatoes. Put a lid on the skillet to hold in the heat and steam (the potatoes will heat up quicker) – stir occasionally to keep from burning. Season with salt and pepper to taste.

When the potatoes are heated through, add the diced onion, diced green pepper, and the meat. Stir. Pour the beaten eggs over the mixture, and place the slices of cheese on top in a neat pattern. Now put the lid on the skillet and let the eggs set. The cheese will melt down through it. Now serve it as garbage or you can take a little extra time and bake it for about 15 to 20 minutes at an oven temperature of 350 degrees. Check for doneness, slice it, and serve it like pie wedges.

Have the mustard, hot sauce, BBQ Sauce, and/or ketchup handy. Serve with toast or biscuits.

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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