Quick Bean Soup has been a favorite of my family for 25 years now. 1-lb. can baked beans (or any kind of beans)
8-oz. can tomato soup
1 pkg. dried onion soup mix
3 c. water
Combine all ingredients into a medium-large pot. Bring to boil. Cover and simmer for 20 minutes. Makes four servings.
Awesome on a little chili night.
2 cans turkey
1 pkg. elbow macaroni
1 can cream of celery soup
1 pkg. vegetable soup mix
Cook the macaroni, drain the water, saving 1 cup. Add the soup mix with the water, simmer for 2 minutes. Add the can of cream of celery soup and the canned turkey. Heat to bubbling and serve
This is an Awesome Meal and very fulfilling
3 lbs beef, cubed
1 tsp salt
2 tbsp. Cooking Oil
1 can mushroom soup
Brown beef in the cooking oil in the open oven; add salt and con of soup. Place lid on Dutch oven and cook over low fire 1 hour; add water if needed. Serves 8
Variations
Mix everything but the water with your fingers until crumbly. Slowly add water and mix until dough feels soft. Don’t add more water, but keep working the dough till it holds together. Take a small handful and wrap around the end of a green stick, and work it so it stays together. Cook over coals, rotating to cook evenly.
Ingredients:
4 Links of Italian Spicy Sausage (or Turkey)
1 lb of Potatoes, chopped into bite size pieces (brown potatoes is what I used)
3 Tbsp of Veg. oil or peanut oil
2 Tbsp of Chopped Parsley
Pinch of Salt and Pepper
What to Do:
I got this recipe from Laura Vitale – a self taught, Italian, hottie who is an awesome cook… Marry Me Laura! (Yes, I realize she is already taken) Go watch and look at some of her other recipes.
4 cups corn chips
1 can Hormel Chili (I like it best… with or without beans)
1 1/2 cups shredded Colby or Cheddar cheese
Layer 2 1/2 cups of corn chips; 1/2 cup cheese and chili in 1 1/2 quart casserole or Dutch oven. Top with remaining corn chips. Bake at (375) or over camp fire, about 25 minutes. Top with remaining cheese and bake 5 minutes longer. Garnish with sour cream if you have any!
The milk cans come in various sizes, the biggest being 10 1/2 gallons. That can is about 3 1/2 feet tall and about a foot in diameter. I personally would by a new one and then you’ll have something to pass along to generations to come. I don’t know if I’d trust a used one from someone I didn’t know.
They have enough room for Cyberhobo to put in ~25 lbs of potatoes (I like the little red ones), ~a bunch of carrots, ~maybe peppers, ~some people add some onions, ~and several roasts. Spice everything to your liking’ , added some water and put it over a propane burner with the lid slightly cracked to allow the steam to escape and slow cooked it for several hours. You can smell it all over the property when it’s cookin’. When everything is done, the roasts will be so tender they fall apart with your fork and the vegetables should be done – but not mushy.
People and Hobos have been cookin’ these dinners for years! Try a milk can dinner for your next family / friend gathering and see how it is. I bet a tradition starts.
The downside to the milk can / cream cans is they’re not cheap. This one cost $239.00 (I got FREE shipping) but I’m sure my grandkids will be cooking dinner for their grandkids out of it. Talkin’ about how ol’ grandpa bought the dang can bang in 2013.
Here is a link to the cans “The Ogallala Cream Can Supper Company“
Ingredients:
2 large eggs
12 baby carrots, chopped
1 tablespoon oil (peanut / vegetable)
8 ounces mushrooms, sliced
1 tablespoon minced garlic
1/4 cup sherry wine (or wine)
3 tablespoons soy sauce (about 6 packets)
4 cups cooked brown rice, cold
1 bunch green onion, sliced
1 cup frozen green peas
1 1/2 tablespoons sesame oil
Directions:
1. Spray a deep skillet cooking spray and heat on medium.
2. Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
3. Remove to a plate and set aside.
4. Heat oil in same pan over medium high heat and add carrots and cook, stirring from time to time, for about 2 minutes.
5. Ad mushrooms and garlic and cook and stir for 2 more minutes.
6. Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
7. Add green onions, peas and sesame oil.
8. Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
9. Serve at once with extra soy sauce if desired.
Ingredients:
Directions:
Roll out pizza dough to form a rectangle. Spread pizza sauce over top. Top with cheese, additional toppings, and add seasonings.
Roll pizza up to form a log and tuck edges in. Wrap in thick foil. Place in freezer / cooler until ready to cook. Before cooking make sure it’s almost thawed. Place pizza log, still in its foil on hot grill or fire pit. Cook for about 15 minutes flipping over and cook an additional 10-15 minutes.
Slice pizza for everyone to eat!
