There are three things that everyone here at Rainy Pass has in common: a strong interest in sewing, a love of the outdoors, and a passion for FOOD.

Here are some of our favorite recipes for summer camping, put together from our very own staff:

Cowboy Breakfast

(4 servings)

This recipe is best in a dutch oven, but any large covered pot or deep skillet will work. It can be cooked right over the fire, no stove needed. I like to chop my onions and garlic beforehand so I can just throw everything in the pot.

1 lb bacon

chopped onion + garlic to taste

1 can diced tomatoes

1 can ranch style baked beans

4 to 6 eggs

Chop up some bacon and get it going in the pot. Throw in the diced onion and garlic. Once that is looking good, pour in a can of diced tomatoes and a can of ranch style baked beans. Stir it up and cover it for a few minutes until it is boiling. Drop in 4 to 6 eggs and let them get poached in the liquid, then scoop it all out and eat up! This is really good with corn bread or tortillas.

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The Proletariat

(1-2 servings)

Another easy and delicious meal that can be made over the fire.

1 can corned beef hash

1 green pepper

1 beer of your choice

Cut pepper into 4 pieces and roast over fryer while frying corned beef hash in pan.

Sip beer while cooking.

When peppers and hash are done, use peppers to scoop delicious meat.

Finish beer to wash it down.

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Orange Cinnamon Rolls

(8 servings)

I learned about this recipe from TrulySimple and it rocks! You can use the orange innards to make juice or add it to a camping cocktail. These rolls are a treat any time of day, and can be made over the fire with a baking sheet and some foil to cover.

4 oranges

1 tube of cinnamon rolls (8 per tube)

Slice oranges in half and spoon out the flesh. Eat flesh, or squeeze into juice for later.

Place one cinnamon roll in each orange half.

Arrange on baking sheet and cover with foil.

Place pan over fire until rolls are done, 10-15 min.

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Crustless Campfire Quiche

(8-12 servings)

1 Medium sized onion or a bunch of green onions
1 Bell pepper
1 small head of Broccoli
1 medium sized Zucchini or summer squash
1 handful of dark greens (spinach or kale work great!)
2 Cloves garlic
1 Handful of mushrooms
Cheese (whatever type you prefer, really. I used Muenster cheese. MMMMMM)
1 cup milk
8 eggs
2-4 Tbsp oil or butter
Seasonings (Salt, pepper, Paprika, thyme, basil, oregano, and even taco seasoning are some seasonings could be yummy)
This recipe is ideal for car camping, when you can easily make room in the vehicle to bring a dutch oven with you. The recipe is super flexible, so you add and take away any veggies you desire. Even the milk is optional, the texture of the quiche will just be a bit different. If you want to spend more time relaxing and less time chopping in woods, then you can pre-chop your veggies at home and bring them with you in a re-usable container.  Heat up the pan and add the vegetables in the order they appear, letting the onions get soft and translucent before adding anything else. Once the veggies are mostly cooked, whisk up the eggs, milk and thinly chopped cheese, and pour the mixture in the dutch oven. Put the lid on and cook until the eggs are cooked through, about 10-20 minutes depending on how hot the fire is!! Enjoy!