Ideas for making Camp Cooking easier

• Brown hamburger or sausage at home and transport in a ziplock bag (keep cold on ice).
• Chop vegetables at home and transport in a ziplock bag (keep on ice) or better yet, use frozen vegetables (green peppers, onions, etc.) from the store.
• Avoid taking glass containers into the wilderness.  It is heavy and can easily be broken.  If you do take glass, carry it out.
• When cooking pancakes, lightly grease the griddle before cooking the first batch.  Rub a raw potato on the griddle between batches, you’ll have less trouble with sticking.
• Prepare eggs at home.  Remove them from the shell and store in an empty vegetable oil bottle. Eggs dipped in boiling water for ten seconds will stay fresh longer in the ice chest.
• When cooking bacon, cut the slices into two-inch lengths and then stir-fry.  It is much easier and faster.
• Line cooking equipment with foil for easier cleanup, but remember that you are adding to the wastestream.
• Wrap foil dinners in cabbage leaves before wrapping in foil to avoid scorching.
• Measure food quantities for recipes at home and combine into one container dry ingredients.