Glacier Bay Wilderness Chili


2 lbs ground beef

1 Tbsp Cooking Oil

3 Cloves of Garlic

3 Celery Stalks

2 Large Onions

1 Tbsp Salt

1/2 tsp Coarse Pepper

2 Bay Leaves

3 Tbsp Chili Powder

1-1/4 tsp Oregano

1/4 tsp Cumin

6 whole allspice

3 Tbsp. Sugar

16 oz can tomatoes

16 oz can tomato sauce

Small can green chiles

15 oz can kidney beans

15 oz can pinto beans


In a large skillet sauté diced onions, garlic and celery in cooking oil. Add ground beef and sauté until we’ll done. Add remaining ingredients, cover and slowly cook for about one hour.

Sourdough Biscuits & Gravy


1 cup of flour

1/4 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

1/3 cup of margarine or butter, cold

1 cup sourdough starter, room temperature*

* If you do not presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.  The night before using your sourdough starter, remove from refrigerator and let come to room temperature.  Then feed the starter with flour and water.  Let this sit eight (8) hours or preferably overnight.  It is now ready to use in your sourdough pancakes!  Learn how to feed and maintain your Sourdough Starter.


Sift together flour (1 cup), salt (1/4 tsp), baking powder (2 tsp) and baking soda (1/2 tsp).

Cut in the margarine or butter (1/3 cup).

Mix in sourdough starter (1 cup).

Turn out dough onto lightly floured board.

Knead a few times, until all of the flour is mixed in.

Pat/roll dough to 3/4″ and cut out biscuits; place them on an ungreased baking sheet.

Bake at 425°F for 12-15 minutes, until slightly brown.



1 lb. sausage of choice

1/4 cup all purpose flour

2 cups milk

1/8 teaspoon salt

1/8 teaspoon ground black pepper


Heat large skillet over medium heat.

Add sausage; cook 10 to 12 minutes until crumbled and browned, stirring occasionally. Remove sausage.

Stir flour (1/4 cup) into 4 tablespoons drippings remaining in skillet and cook about 2 minutes, stirring constantly.

Add milk (2 cups) and cook about 5 minutes until thickened and bubbly. Add additional milk if gravy seems too thick. Add sausage to gravy.

Season with salt and pepper. Serve immediately over hot biscuits or potatoes.

Spicy Tuna Poke Bowls

Ingredients for tuna

  • 1/2 pound sushi grade tuna, cut into 1/2-inch cubes
  • 1/4 cup sliced scallions
  • 2 tablespoons reduced sodium soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha

Ingredients for spicy mayo

  • 2 tablespoons light mayonnaise
  • 2 teaspoons sriracha suace

Ingredients for the Bowl

  • 1 cup cooked short grain brown rice or white sushi rice
  • 1 cup cucumbers, peeled and diced 1/2-inch cubes
  • 1 cup mango, cut into 1/2-inch cubes
  • 1/2 medium avocado, sliced
  • 2 scallions, sliced for garnish
  • 1 teaspoon black sesame seeds
  • Reduced sodium soy sauce or tamari
  • Sriracha


  1. In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
  2. In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls.
  3. In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber, mango, and scallions.
  4. Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side if desired.


Dutch Oven Pizza

Found at What’s Cooking America


Vegetable oil
Tube of pre-made pizza crust
Small can of tomato sauce
Shredded mozzarella cheese
Grated cheddar cheese
Garlic powder
Salt and pepper to taste
Sliced onions
Pepperoni Slices


Pour vegetable oil in the cold Dutch Oven, spreading it around the bottom and sides of the Dutch Oven.

Take the pizza dough out of the tube and split it in half. Spread half of the dough in the bottom of the Dutch Oven.

Spread the tomato sauce over the pizza dough and sprinkle with garlic powder, salt, and pepper to taste. Add sliced onions and sliced pepperoni. Add additional pizza toppings at this time.

Place the dutch oven on the prepared hot coals.

After the pizza has cooked approximately 10 minutes and the dough is baked, remove the lid and sprinkle with mozzarella and cheddar cheese.

Place lid back on the Dutch Oven and let the cheese melt. The more hot coals placed on the lid, the faster the cheese will melt.

When cheese is melted, remove lid and then remove the Dutch Oven from the coals. You’re pizza is now ready to eat.


Camp Pizza Nachos

Found at Inspired Dreamer



  • 1-½ Tablespoon Unsalted Butter
  • ½ Tablespoons Olive Oil
  • 3 cloves Garlic, Minced
  • ½ cups Heavy Cream
  • ¼ cups 2% Milk
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 1 pinch Red Pepper Flakes
  • ¼ cups Parmesan Cheese, Grated


  • Your Favorite Crispy Tortilla Chips
  • ½ cups Garlic Cream Sauce (Recipe Included)
  • ¼ cups Onion, Diced
  • ½ cups Pepperoni, Cut Into Bite Size Pieces
  • ½ cups Black Olives Sliced
  • ½ whole Green Bell Pepper, Seeds Removed, Diced
  • 1 cup Colby-Jack Cheese, Shredded


Melt the butter in a sauce pan. Make a roux by adding the parmesan cheese to the melted butter and blend.

Add in the cream and milk stirring constantly till blended. Add in remaining sauce ingredients. Simmer on low do not boil.

Layer the chips in a dutch oven, pour sauce over chips and layer remaining nacho ingredients.

Heat dutch oven over hot coals until cheese is melted. Remove from coals and let cool.