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    The Camp and Cottage Cookbook
    The Camp and Cottage Cookbook
    The Camp and Cottage Cookbook
    Ebook129 pages32 minutes

    The Camp and Cottage Cookbook

    By Tonya Hughes

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    About this ebook

    Camp and Cottage Cookbook is the perfect companion for all your outdoor and cabin cooking needs! This book contains the essential information you will need to provide your family and friends with the fun, tasty, and easy-to-make meals they know and love while enjoying their home away from home. In addition to many quick and easy recipes that cover all the food groups and every meal of your day, this handy campground and cottage cooking guide includes:

    step-by-step instructions on how to make delicious foods that are nutritionally sound;
    tips on how to preserve your meats;
    advice on maximizing your cooler space;
    and lists of the best tools to bring on your trip!
    This book is a must-have for campers, cottage-goers, and outdoor enthusiasts everywhere. Put it on your list!
    LanguageEnglish
    PublisherFlanker Press
    Release dateMay 18, 2012
    ISBN9781926881782
    The Camp and Cottage Cookbook
    Author

    Tonya Hughes

    Tonya Hughes developed a love of the outdoors in her early years, hiking, canoeing, skiing, fishing, and camping all over Newfoundland. Born and raised in St. John’s, Newfoundland, she now resides with her husband and two children in Dunrobin, Ontario, spending her summers enjoying Canada’s parks with family and friends.

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      Book preview

      The Camp and Cottage Cookbook - Tonya Hughes

      Equipment

      My friend Libby is the queen of lists. I promised her I would include one good quality list in this book, so here it is. I decided on an equipment list, divided into my version of must haves and nice to haves.

      Must Have

      Hard-sided cooler

      Wine/beer bottle opener

      Can opener

      1- or 2-burner camp stove and fuel

      Large pot (3 litre minimum)

      Medium pot (1 litre minimum)

      Griddle or frying pan (25 cm minimum)

      Small cutting board

      Knife

      Large spoon (mine is wooden with the handle cut short to save space)

      Spatula (you can buy folding camp versions)

      Tinfoil

      2 wide-mouth water bottles with volume graduations

      Plate, bowl, cup, spoon, fork, and knife for each person

      Soap, dishcloth, dishtowel

      Strainer*

      Nice to Have

      Mixing bowl (collapsible bowls store easily)

      Whisk

      Plastic tablecloth with picnic table clips

      Rope and clothespins

      Extendable marshmallow forks

      Measuring cups and spoons

      Large collapsible water jug

      Grill

      Plastic serving platter

      Water filter if potable water is not available (must be effective against protozoa and large bacteria including la giardia. 0.3 micron or better is recommended)

      *My husband says this is a nice to have but I disagree. Read the story at the beginning of the pasta section and draw your own conclusions . . .

      Food Safety

      While food safety is always important, picnic table cuisine offers particular challenges. At camp we are often away from the items we normally take for granted—a constant temperature refrigerator, a freezer, and an endless supply of hot water and soap available with the flick of a finger. We often lose our gut feeling for how long things can be safely stored, and whether food is safe to eat. We either risk items that we would be unlikely to eat at home, or throw away perfectly good food just to be on the safe side. What we really need is the information to make the right decisions.

      Being sick in the outdoors is also no treat, and can either mean misery for the individual or the early end to a much anticipated holiday for the whole family. In fact, gastrointestinal problems are the number one reason for illness and evacuation from hiking trips. Despite the claims of the makers of various treatments for stomach ailments, a quick swig of pink chalky fluid will seldom restore you to full beach volleyball form.

      To help make food safety decisions, I have included the following excerpts and charts from the US Department of Agriculture Food Safety and Inspection

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