Camp Traditions / North Aire Market Recipes

Nov 01 2011

Cheesy Potato Bacon Soup

•    1 package Camp Traditions 3 Cheese Soup Mix
•    2 cans whole potatoes, diced*
•    5 strips bacon, diced
•    7 cups water**
In a large pot, cook the bacon until the fat is rendered; about 4 minutes. Remove bacon from pot. Drain off grease. Add 7 cups of water and the Camp Traditions Three Cheese Soup mix. Blend well. Add bacon and diced potatoes. Simmer about 20 minutes.

* Frozen potatoes can be used. Just be sure to pat off all ice crystals before adding to the soup
**Pre-cooked bacon bits or diced ham can also be used 

Nov 01 2011

Pheasant Wild Rice Casserole

•    1 package Camp Traditions Wild Rice Soup Mix
•    About 2 – 3 cups cooked pheasant meat
•    1 tablespoon butter
•    1/2 cup chopped onions
•    2 can of mushrooms (drained)    
•    1 tablespoon soy sauce
•    1 to 2 cups instant rice            
•    1/2 cup low fat sour cream

Prepare soup according to package directions except delete 1 cup water. As soup simmers, saute onions and mushrooms in butter, until onions are clear.
Remove from pan.

When soup is done simmering, add pheasant, onions, and mushrooms. Add soy sauce and blend. Remove soup from heat, add instant rice. (Add a bit of hot water if you like.) Cover pot according to instructions on rice box. When rice is done, stir in sour cream.

Pour mixture into large casserole or roaster sprayed with non-stick spray. Bake at 325 degrees for about an hour until casserole reaches desired consistency.
(Adjust water/rice amounts to suit your individual tastes!)
Nov 01 2011

Sausage Chowder

•    1 package Camp Traditions Garlic Potato Soup
•    1 pound sausage (turkey, elk, venison)
•    1 T oil
•    2 cans whole kernal corn, drained (frozen corn can be used)

Cut sausage into small pieces (or remove meat from casing) and brown in heavy skillet with oil. Drain.
Prepare soup according to instructions on package. When soup starts to simmer, add cooked sausage, and drained corn. Blend well. Simmer 30 minutes. 

Nov 01 2011

Mort's Chili

•    1 package Camp Traditions Chili Mix
•    2 lb. ground venison
•    5 strips bacon, diced
•    1 onion, diced
•    1 can of your favorite beer            
•    4 ½ cups water
•    Tabasco Sauce (optional)
•    Shredded cheese

In a large pot, cook the bacon until the fat is rendered; about 4 minutes. Remove bacon from pot. Add venison and onion to the hot oil and cook until browned. Drain any excess grease from pot. Add Camp Tradition Chili mix, beer, and water. Simmer for 1 hour, stirring occasionally. Add Tabasco Sauce, as desired, just before serving.  Top with shredded cheese.

Oct 26 2011

Venison Stew

•    1 package Camp Traditions Beef Barley Soup mix
•    2 lbs. venison stew meat
•    2 tablespoons vegetable oil
•    5 cups water
•    1 medium onion, medium diced
•    1 tablespoon Worcestershire sauce
•    16 oz. tomatoes, canned
•    1 bay leaf
•    1 ½ cups carrots, small chunks
•    1 ½ c. rutabaga, diced (or 1 ½ c. diced potatoes)

In large pot brown the meat in oil. Add onions. Cook until onions are clear.  Add Worcestershire sauce, tomatoes (do not drain), carrots, rutabagas, bay leaf, and water. Cover, bring to boiling. Reduce heat,simmer 1 hour, stirring occasionally. Add Camp Traditions Beef Barley Soup mix; blend well. Return stew to a boil; reduce heat. Simmer an additional 30 minutes, or until barley is done to your liking. Remove bay leaf.  Serve over noodles or rice.

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