Pot Luck Camping:
Group Dinners in the Field

Pot luck suppers appear no matter where you camp.
Sooner or later, if there’s any sort of group involved,
somebody will decide to hold one. Kin to church socials,
grange meetings, and similar get togethers, the concept
is simple: everybody cooks a dish which goes on a central
table, forming an alfresco buffet. Great fun. And a
cross-section of edibles ranging from the nearly unpalatable
to haute cuisine. But a pot lucks while camping do
present unique challenges.

It was an interesting experiment. My scout troop had a scheduled camping trip in the works, and our scoutmaster---creative in many ways---came up with a great idea. Each patrol (we had four) we’d all had to plan a special dish, and make enough of it for the entire troop. Saturday night we’d serve them at a single supper.

I can’t begin to remember what was made. What stuck with me, though, was the idea of a camping pot luck. It would be some years before I even learned that phrase. But the concept is a good one.

Anyone who’s ever camped in a group situation has, no doubt, encountered a pot luck. We’ve participated in them at historic reenactments, where they are a mainstay of camp life; at private campgrounds, organized by the owners; as impromptu events in places like Great Smoky Mountains National Park, where back-country travelers can only camp at designated spots; and at RVing conventions. Pot lucks are a great way of bringing semi-strangers together. They introduce you to foodstuffs you may otherwise be unaware of. And they serves as teaching grounds, where you can often learn new outdoor-cooking techniques.

At their simplest, the dish you bring is something you’d be preparing otherwise, albeit in larger quantities. Rarely are you expected to bring enough to actually feed the entire group. Rather, there should be enough so that anybody who wants to can sample a taste.

I’ve collected many recipes at pot luck dinners. But, as with my very first one as a young Scout, it isn’t the specific food I remember from those affairs. Rather, what stands out is the camaraderie of the event. I remember the good talks we’ve had sitting around a fire ring, with a paper plate of food balanced on one knee and a coffee mug full of somebody’s home-made wine. I recall the sunsets watched over a lake with new friends while the kids chased fireflies. There were fishing holes we’d have overlooked, and must-visit points of interest we’d otherwise have missed, and ways of doing things more efficiently (or at least differently) except that a neighbor in the next lawn chair told us about them.

Dishes destined for a camping pot luck, in many ways, are no different than those you’d prepare for a church social. The difference is, you don’t want to be slaving over a hot stove when there are other activities at hand. After all, many people go camping to get away from the tyranny of the stove. So any dishes you make for a pot luck should be either quick to prepare and cook, or should be the type that essentially cook themselves while you have fun doing other things. Here are a few for you to try:

Forty Mile Stew
For several years we made annual pilgrimages to Nebraska to take part in multi-day wagon train rides hosted by Gordon Howard. One of this mainstay recipes was this hearty stew. As with many such campfire meals, ingredient amounts vary based on what’s available and the number of people being fed.

Stew meat, diced
Onions, sliced
Potatoes, diced
Tomatoes
Green peppers
Sausage patties
Cheddar cheese

In the bottom of a pot (preferably cast iron) sauté the stew meat, onions and potatoes in a little oil or bacon grease. Cover with layers of tomatoes, green peppers, and sausage patties.

Simmer until broth forms from the vegetables and the sausage is cooked through. Spread cheese over the top and continue cooking until cheese melts.

Sweet & Sour Red Cabbage

There are numerous versions of braised red cabbage. This has always been one of our favorites.

2 tbsl butter or oil
¾ cup chopped onions
6 cups shredded red cabbage
¾ cups apple juice or cider
½ tsp salt
Black pepper to taste
1 tsp dried dill
1 tsp fennel seeds
1 tsp caraway seeds
¼ cup raisins
1 apple, peeled and diced
3 tbls cider vinegar
1 tbls honey

In a heavy pot (preferably cast iron) sauté the onions in the oil or butter until lightly browned. Add cabbage and continue to sauté for 5-10 minutes until cabbage wilts. Add the rest of the ingredients and cook on low heat, covered, for about 30 minutes, stirring occasionally. Cabbage will be greatly reduced in volume.

Cabbage & onions both get sweeter the longer they simmer, so taste first, then add more honey or vinegar if needed.

Eggs A La’ Russe

If there’s every been a pot luck or church social at which deviled eggs didn’t figure prominently I’m unaware of it. Eggs A La’ Russe is a haute version that incorporates caviar. This version substitutes sardines for the fish eggs.

1 dozen eggs, hard cooked and peeled
Salt, pepper, and hot sauce to taste
1 can skinless, boneless sardines
Mayonnaise

Split the eggs in half lengthwise. Scoop the yolks into a bowl and mash them with salt, pepper, hot sauce and the sardines to make a paste. Add enough mayonnaise to bind the mixture and make it creamy.

With a pair of spoons, refill the cavities in the whites with the sardine mixture, mounding it slightly.

Colonial Apple Cake

When some friends bought an 18th century farmhouse in Vermont they discovered an old cookery manuscript in the attic. Among the recipes was one for apple cake, which they adapted to modern cooking methods. You can make this in a Dutch oven or, if you’re in an RV, use your regular oven.

½ cup shortening
2 cups sugar
2 eggs
2 cups flour
½ tsp nutmeg
1 tsp cinnamon
1 tsp soda
1 tsp salt
6 apples, diced
1 cup raisins

Cream together the shortening and sugar. Mix in the eggs. Add the dry ingredients to the creamed mixture, stirring well. Fold in the apples and raisins. Bake at 350F for 35-50 minutes until center is done.