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Soups & Stews |
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Uses Roasting pan or large pot (with lid or cover with foil). Can be cooked on campfire, grill or camp stove. Feeds 6-8
- 4-6 country pork or beef ribs (best) or 2 lb. beef roast (any kind works well)
- 4 medium onions, peeled and sliced into thirds sideways (rings)
- 6-7 med potatoes (at least 1 per person) peeled & cut in half
- 1 large bag of baby carrots (about 1-2 lb)
- 1/2 cup celery chunks
- salt and pepper
- Bar-B-Que sauce (optional)
Directions:
Place ribs, potatoes, onions, carrots and celery in large pot or roaster. Cover all with water. Salt (about 1 1/2 teaspoons) and pepper (cover top of water medium to lightly). Place pot on fire and let cook slowly for a couple of hours while you fish, swim or enjoy the outdoors. Dinner is done when you return. To spice it up, remove the meat from the vegetables and place in pan with bar-b-que sauce (meat will be falling off the bones), stir in sauce over fire for about 5-10 minutes and serve.
I have picky eaters, but they never fail to clean their plates when I fix this.
Christina Smith
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