Salted Caramel Hot Chocolate
Mmmm. Hot chocolate sipped by the fire on a chilly evening at camp. We picked this recipe because roughing it should include indulgences, don’t you think?
We found this recipe and photo at A Beautiful Mess. It makes two servings.
Ingredients: 16 ounces of milk (or some combination of milk and cream!), 4 ounces dark chocolate, 4 ounces caramel-filled chocolate bar, a little sea salt. Optional: whipped cream and caramel ice cream topping to drizzle.
Heat half the milk in a small pot with the dark chocolate and a pinch or two of sea salt until melted. Stir in the remaining milk and the caramel chocolates. Whisk and heat until warm and smooth.
Serve with whipped cream, a drizzle of caramel and a sprinkle of sea salt.
NOTE FOR CAMP: To simplify, instead of using caramel-filled chocolate bars, we think you could use 6-8 ounces of dark chocolate plus enough caramel ice cream topping in the pot to sweeten to taste. For convenience at camp, look for caramel topping in a plastic squeeze bottle. We also suggest using marshmallows instead of whipped cream. After all, you’ll probably already have these on hand! In a pinch 🙂 regular salt works too, but use less.
Make these tempting cookies at home when you’re missing camp. Or make a double batch and bring to camp with you. One for your family and one for the ARR office staff. Haha! (No, really!)
You build these delicious treats in two layers. On the bottom, graham crackers. On the top, a chocolate chip cookie with marshmallow crème mixed in and Hershey’s chocolate squares.
We found the photo and the recipe at Culinary Couture, where you can see more photos and read the finer points. We’ve brought over the recipe and instructions here for you without changes. Enjoy!
11 tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
pinch of vanilla powder (or 1 teaspoon vanilla extract)
2 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1/2 cup semi-sweet chocolate chips
1 cup marshmallow crème
2 extra large Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares
Preheat oven to 375 degrees. Line 11×17 baking pan(s) with aluminum foil.
Lay out graham crackers side by side on the pans as close as possible. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon to combine. Set aside.
In the bowl of an electric mixer, cream butter with sugars until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the wet mixture and combine on low speed.
Fold in the chocolate chips and marshmallow crème. Chill dough in refrigerator for 1 hour to overnight.
Place tablespoons of dough on each graham cracker, about 1 – 1 ½ inches apart. Press down slightly with fingertips.
Bake for 5 minutes, then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want, depending how chocolatey you want the cookies to be.
Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges.
Remove to a wire rack to cool. Make sure the cookies are completely cool before you cut them, and make sure to use a sharp knife.
Campfire Philly Cheesesteak Sandwiches
The crunch, the melty cheese, the earthy veggies, the sliced meats–Campfire Philly Cheesesteak Sandwich Rolls are easy, flexible and delicious at camp.
The ingredients are classic Philly sandwich stuffings, but we encourage options according to your tastes and especially according to your convenience when camping.
MEAT: Roast beef is traditional, but practically any meat can work in this recipe, sliced and chopped, shredded, ground, but must be fully cooked beforehand at home, at camp, by whatever means you find convenient. Of course store-bought precooked meats or lunchmeats are very convenient.
VEGGIES: Our recipe calls for onions, peppers and mushrooms, and really, a Philly Cheesesteak Sandwich that’s true to form ought to have these. But you can substitute whatever veggies your family likes best or any leftover veggies you have on hand. However, all veggies must be precooked at home or at camp. Just sauté in a bit of oil until cooked but still a bit crisp. Add mushrooms to the pan for the last few minutes. Salt and pepper to taste. For extra campfire taste, stir in a few drops of liquid smoke. (NOTE: Drain away any juices remaining after sautéing the veggies so it doesn’t make the rolls soggy inside.)
ASSEMBLY and COOKING: Fill the rolls with meat and veggies. Divide the cheese in 6 equal parts and place on top of meat and veggies. Spray tin foil squares with non-stick spray. Wrap sandwiches in foil. Make sure to seal well. Place over, near or on medium hot coals, rotating a few times for 10 to 15 minutes or until the rolls are toasted, cheese is melted and everything is bubbly hot inside.
6 Hoagie, Sub or sourdough rolls, sliced (not all the way through)
1 1/2 pounds sliced roast beef, chopped (or shredded chicken breast, etc.)
1 pound Provolone cheese, sliced
2 Tbl cooking oil
3 bell peppers, any color, sliced and seeded
1 large onion, sliced
1/2 pound mushrooms, sliced
Salt and pepper
Campfire Toasted Cinnamon Rolls
At camp you want good food with minimal hassle. These campfire toasted cinnamon rolls fit perfectly!
We found them over on Dabbles & Babbles and their secret to simplicity is this: they come ready to cook from a can.
First you’ll need some hot embers for toasting. Flames won’t work.
Pop open your favorite cinnamon rolls in a tube, separate them and carefully thread each onto skewers. You need to use double skewers to hold the rolls together and to give more control for handling them over the heat.
Toast them over the embers, rotating them often so they cook evenly on both sides and in the middle.
They expand and get fluffy as they cook and require 8-12 minutes (depending on the heat in the embers) to ensure they’re done in the middle.
Eat them toasty and hot, but don’t forget to drizzle on the icing that comes with the package!
Is toasting them individually on skewers the best way?
You could put them all in a Dutch oven and bake the whole batch as usual. Or set them in an oiled fry pan over the fire, flipping and frying until they’re done.
But we like this individual toasting method best. It gets everyone involved in the fun of making their own dessert. Besides, they taste more rustic and somehow more delicious when you toast your own over open embers of a campfire.
Toad in the Hole
Camp food is all about simplicity with delicious outdoorsy attitude. We think this version of Britain’s classic Toad in the Hole fits perfectly.
This one-pot sausage-and-pancake breakfast starts with an easy batter of cornmeal, flour, milk, and eggs that you can make at home and throw into the cooler.
At camp, just heat up the cast-iron pan, brown the sausages, pour in the batter, drizzle with maple syrup, and the whole thing cooks up into one big sweet-savory pancake. Slice into wedges and serve with more maple syrup.
Makes 4 servings
1/2 cup yellow cornmeal (or semolina flour)
1/2 cup all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
2 large eggs
2 tablespoons butter (1/4 stick)
14 sausage links (more or less)
3 tablespoons maple syrup, plus more for serving
1. Whisk the cornmeal, flour, sugar, salt, and baking powder together in a large bowl. Add the milk and eggs and whisk until just combined. (The batter can be made ahead and stored in an airtight container or plastic zip bag in the refrigerator or a cooler.)
2. Heat a large cast-iron skillet until a drop of water sizzles and disappears on the surface. (About 5 minutes.)
3. Add the butter then the sausages and cook, turning occasionally, until browned and cooked through. Remove the sausages. (These could also be cooked through ahead of time, then browned at camp.)
4. Whisk the batter to recombine and pour into the skillet in an even layer. Arrange the sausages on top and drizzle 3 tablespoons maple syrup over the surface of the batter and sausages. Cover tightly with aluminum foil and cook undisturbed until the batter is puffed, cooked through, and golden brown on the bottom, about 15 to 20 minutes.
5. Cut into wedges and serve immediately, passing additional maple syrup on the side.
Around here, we love our popcorn! It’s our favorite tasty healthy snack. At home, most people use a microwave for popcorn. We happen to like hot-air-popped best, with lots of drizzled real butter of course. But these electricity-dependent methods don’t work for camping unless you’re in an RV or a cabin. So what’s the best way to make popcorn over a campfire?
Here are American River Resort’s TOP 3 methods:
1. Jiffy Pop. It’s our #1 choice because it’s so easy and needs no cleanup. Whether on a camp stove or over hot coals, with Jiffy Pop you’re set for success. But you have to shake it continually, especially over hot coals, so the popcorn doesn’t burn. Stop just as the popping slows to once every 1 or 2 seconds. Tear open from the top and enjoy.
A safety warning: Jiffy Pop has a short wire handle so wear gloves to protect from burns while holding it over heat. Alternately, you could find a way (duct tape?) to attach it to something like a camp broom handle. Jiffy Pop is sold in most grocery stores.
2. Popcorn Packets. Almost as easy as Jiffy Pop, plus each person can make and pop their own, which we like. Put a little popcorn and oil on a heavy duty tinfoil square. Fold the foil over to form a lose packet. Fold and seal the edges. Thread the packet onto a thin stick or metal skewer and hold it over or place it near hot coals to pop. Instructions here.
3. Long-handled Popcorn Popper. These old-fashioned poppers are made especially for popping corn over an open fire. Insert popcorn and oil, shake over the fire until the popping stops. You can’t beat the simplicity and the results are crunchy and tasty. Unlike Jiffy Pop, you can experiment with flavored oils and seasoned salts or make fire-popped kettle corn.
The popper shown has a telescoping handle, but there are many on the market, each with its own configuration.
These poppers provide a good method for making popcorn at camp, especially for popcorn enthusiasts. They rate #3 on our list because, unlike #1 and #2, you have to store them and pack them for travel, and they require clean up and some maintenance—but then, doesn’t all camping gear?
Everybody likes quesadillas! Stuff them how you like, then grill or cook right in the coals. Here’s a new favorite for dinner or breakfast at camp.
This recipe is for Mushroom and Corn Quesadillas, but you can experiment with other ingredients like bell peppers, onions or tomatoes. For that delicious, caramelized, smoky flavor, cook the veggies as described.
For breakfast, add a thin layer of pre-scrambled eggs and sliced sausages. Remember, it’s the melty yummy cheese that makes quesadillas what they’re meant to be. Try different cheeses and be generous!
Mushroom and Corn Quesadillas, makes 8 quesadillas
4 teaspoons oil
1 medium red onion, thinly sliced
20 button or cremini mushrooms, thinly sliced
1 can corn, drained
salt and pepper, to taste
8 large flour tortillas
2 cups shredded pepper jack cheese
Center onion, mushrooms, and corn on a large square of foil. Drizzle with oil and season with salt and pepper. Bring up the sides of the foil and double fold to make a packet. Place on grate over the fire and cook until veggies are tender. (Alternately, you can cook the veggies in a pan on your camp stove, or even at home a day or two ahead, but you’ll miss that special flavor from cooking over the fire.)
Lay out 8 pieces of foil and place a tortilla on each. Divide half the cheese among the 8 tortillas, sprinkling it down the center of each. Divide the veggies evenly among the tortillas, and sprinkle the remaining cheese on top. Fold the two sides of the tortilla toward the center and then wrap with the foil, sealing the edges to make a packet. Place the packets on the grate and cook for a few minutes on each side until the cheese is melted and the tortilla crisp. You can also cook directly in the coals.
What do you do when you get a hankering for S’mores but a campfire is out of the question. You make S’mores Dip! It’s easy to make right in your kitchen. On cold winter days it’ll bring the classic joy of S’mores to your house and remind you that summer WILL COME!
This recipe and photo comes from DessertForTwo.com and includes the ingredients you’d expect. Here’s how to make it.
Preheat oven to 450. Use a cast-iron skillet for a rustic feel or any pan for baking.
- Spread milk chocolate chips or pieces (or semi-sweet to suit your taste) to cover well the bottom of the pan.
- Top with marshmallows cut in half, or use mini marshmallows, to the edges of the pan.
- Bake for 7-9 minutes or until marshmallows are golden brown.
Serve with graham crackers for dipping.
Caramel Apples By the Fire
Looking for a camp treat that says “Fall”? This one does it! We share two versions, one in foil for cooking directly on the coals and one for Dutch ovens.
Campfire Caramel Apples
For each serving:
1 apple, cored, not cut or peeled, Fuji, Gala or Granny Smith
1/2 tsp butter
1 tsp brown sugar
1 pinch cinnamon
1-2 caramels cut into fourths
big square of foil
Mix butter, sugar, cinnamon together.
Stuff caramel into center of apple.
Place apple on heavy duty foil, at least 2 times bigger than apple.
Rub butter mixture on surface of apple.
Seal apple in foil, twisting extra foil into a tail for a handle.
Place in hot coals 10-15 minutes or until apple is soft when poked with a fork.
Dutch Oven Caramel Apples
1/2 c butter
1/2 c dark brown sugar
1/2 c brown sugar
1/2 c chopped nuts
Place the cored apples in a small pie pan covered with aluminum foil for easy cleaning.
Pack the core holes of each apple approximately 1/3-full of brown sugar. Place a large chunk of butter on top of the brown sugar. Add chopped nuts and top with additional brown sugar.
Place 3 to 4 small chunks of butter in the center of the baking pan and then top with some brown sugar (this creates additional caramel sauce as the apples bake).
Place Dutch oven on the hot coals, shifting coals around the oven, and heat with lid on until hot.
When hot, place the pan of apples inside the Dutch oven. Cover and add some hot coals on the top of the lid.
Bake 20 minutes until the apples are soft and the brown sugar and butter have melted into a caramel sauce.
Optional: mix a few chocolate chips with the nuts; serve with whipped cream.
Not Really Rattlesnake Stew
Depending on the story you decide to tell, this easy one-pot stew could turn into a fun dare-to-eat dinner. It gets its “bite” from a surprising ingredient.
Mix of 1 lbs. ground beef, and 1 lbs. ground sausage, crumbled and browned
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
Large diced onion
2 tsp. powdered bouillon (chicken, beef or vegetable)
1 1/2 cups uncooked pasta such as macaroni or veggie-spirals
15-ounce can pinto beans, undrained
15-ounce can chopped tomatoes, undrained
2 cans Dr. Pepper
Salt, pepper and hot sauce to taste
Spray a cold, cast iron Dutch oven with cooking spray. Place cooked meats in the bottom and sprinkle with the cloves and cinnamon. Next add diced onion, bouillon powder and pasta. Add the diced tomatoes and beans, then pour the Dr. Pepper on top. Cover and place the pot in hot coals or on a camp stove. Bring to a boil then simmer, stirring occasionally, until the onion and pasta are tender. Add salt and pepper to taste. Don’t forget to pass the hot sauce!
Easy Prep at Home Before Camp
Cook the ground meats, drain, then mix in the spices and bouillon. When cool, pack in a plastic bag and freeze if desired. In a second bag combine diced onion, beans and tomatoes (double bag for spill safety). At camp, pour the bag contents in the pot, stir in the pasta and Dr. Pepper. Cook as indicated.
Ahhh! Something crisp and refreshing for summer camping!
We found this make-and-take recipe for Sangria that’s easy and delicious. Plus, you can change it up to suit your tastes.
What you’ll need: mason jar, fruit, vodka, bottle of wine, 1-liter of Fresca (or other non-cola soda), 1-gallon plastic pitcher for camp.
1. At home, make the sangria concentrate by first putting the fruit in the mason jar.
2 peaches, sliced
8-10 strawberries, sliced
1 cup of white or red grapes
2. Fill the jar 1/4 full with vodka, then the rest of the way with white or red wine.
3. Chill the concentrate, the remaining wine and the Fresca overnight.
4. Transport these to camp in an ice chest or insulated bag to keep chilled.
5. At camp, mix the concentrate, the wine and the Fresca in the 1-gallon pitcher and enjoy!
6. Experiment with other fruit combinations such as these: oranges, strawberries and raspberries; or apples, thinly sliced lime and orange. Also try citrus vodka. Actually, most sangria recipes can be adapted for camp by using this mason jar technique for the make-ahead concentrate. (Credit: Gast Family Recipes.)
We get a toothache just looking at the picture of this crazy mixed up cousin to s’mores. But if we didn’t, then Campfire Cones have no valid place among camp desserts.
The idea is to fill sugar cones with favorite mix-ins, wrap in foil and heat over the fire until everything is warm and gooey.
Pictured is a Campfire Cone with chocolate chips, marshmallows, banana pieces and peanut butter. We should take this moment to recommend serving a healthy meal beforehand to reduce the risk of sugar shock.
We got the photo and the idea here, and we’ve read elsewhere that you can include strawberries or dried fruits and nuts in the mix. Heck, you could probably fill them with scrambled eggs and call them breakfast cones!
Most everyone likes pizza, be it basic cheese and pepperoni or more adult pizza with gourmet meats and veggies. But without an oven, how could pizza make an easy campfire food? We found two methods of pizza-making adapted for camping.
Pan Roasted Campfire Pizza
Crust: This one uses ready-baked pizza crust such as Boboli. Or make your own favorite crust recipe and bake it without toppings. Make sure you buy or make crusts that fit the dimensions of your cast-iron pan, or whatever pot or pan you use at camp.
At Home: Prepare and put in containers raw toppings, cheese and sauce.
- “Cook” one side of the crust in a hot pan with oil until it’s hot and somewhat crispy. Push it down into the pan as it cooks so all parts of the crust make contact with the pan. Remove from pan and set aside.
- Cook the meat and other toppings in the same pan until meat is done and veggies are tender. Remove from pan.
- Place the crust back in pan, the other side down. Top with sauce, cheese and all cooked toppings.
- Cover pan with foil and cook until crust is heated through and cheese is bubbly.
Campfire Pizza Log
Crust: You need raw pizza dough. Buy it or make it.
- Roll the dough into a thin rectangle and cover with sauce, cheese and toppings.
- Roll it into a log as shown. Tuck the edges in.
- Wrap the pizza log in 3 layers of heavy duty foil. Oil well the first layer. The foil should be loose; the pizza log will expand a little as it cooks.
- Depending on your camp food schedule, you can freeze the pizza log.
At Camp: Place the thawed foil-wrapped pizza log on the hot grill or hot coals and cook for 10 or more minutes. Turn and cook an additional 10 or more minutes. Judge cooking time by how hot the coals are and how thick the log is. In this case, peeking makes perfect. When cooked through, remove foil, cut and serve.
Okay, so a lot of people know about these, especially in Minnesota we hear. But Walking Tacos are new to us and we think they’re so ingenious we wanted them on our Camp Recipe page. Even if you’ve had these before, you might come up with a new version of an old favorite for your next camping trip.
The basic idea is to open a single-serving-size bag of corn or tortilla chips and add in whatever taco ingredients you like. Then grab a fork and dig in. Some people open the bag at the top, others cut them open along one side.
Hamburger, taco seasoning, cheese, tomato, onion, lettuce and sour cream come to mind for your basic Walking Taco. Extended versions might include jalapeños, olives, black beans, cilantro and salsa of any variety.
But there’s really no end to dump-in options. Try, for example, chicken or steak, sweet peppers, onion, avocado and lime for Walking Fajita Tacos. Or make it one-ingredient simple and just spoon in some hot canned chili.
Camp food should be easy, fun, and it should also add to the memories. We think Walking Tacos fits the criteria perfectly!
Candy Stuffed Marshmallows
For roasted marshmallow lovers! This is so easy to do that we wonder why we haven’t seen it before.
You’ll need large marshmallows and mini candies in your favorite varieties. The photo shows mini Reese’s Peanut Butter Cups, which we have to say, we can’t wait to try. But any mini candy will work, as long as it’s likely to soften and become gooey over the heat. Think chocolate of any kind, or soft caramel, like Rollos for example.
Just shove the candy in the center of the marshmallow, being careful not to push it all the way through. Roast over the coals with the candy facing up so it doesn’t drip out when it melts.
These bombs are guaranteed not to explode. But your taste buds will!
This recipe uses your favorite ground meat mix. For example, your preferred meatloaf recipe. Or for less fuss, any sausage—breakfast, Italian, hot or mild, whatever you like. Or use a favorite seasoning mix. Be creative and come up with a combination your family will like. Salt and pepper to taste if needed.
To make the bombs, cut ends off a large onion or onions depending on size of your crowd (any onion variety will work). Then cut the onion in half, top to bottom. Separate the onion pieces and set aside in pairs, each half with its matching piece.
Stuff each pair with prepared ground meat mix and press together. The amount of mix will vary depending on the size of the onion pieces (the kids get the smaller ones!).
Double wrap each bomb tightly with heavy duty foil sprayed with oil.
Place bombs in hot campfire coals. Turn every 5 minutes until cooked through. About 25-30 minutes total, depending on how hot the coals are. Small bombs will cook a little faster.
Unwrap and serve with ketchup, bbq sauce, or nothing!
Photos from My Kitchen Escapades
Campfire Tequila Lime Chicken
An easy recipe with delicious results. You can use chicken breasts or thighs.
- boneless chicken breasts
- bottle(s) Tequila lime sauce
- limes, sliced
Salt and pepper chicken to taste. Put each chicken breast on a square of aluminum foil. Generously apply lime sauce, covering both sides of the chicken. Place about 4 lime slices on top of each chicken breast. The sauce will prevent the chicken from burning to the foil. Double wrap in foil, place on coals. Cook roughly 30 minutes, depending on thickness of chicken, turning over every 7 minutes or so.
After cooking, squeeze cooked lime slices over chicken. If desired, add more sauce. Optional: serve with warmed tortillas, jack cheese, sliced jalapenos, sour cream.
Camp Eggs, 3 Ways
We found 3 easy and fun ways to cook eggs at camp. Choose one for your next camping breakfast.
Eggs in a Hat
For each one, you’ll need a slice of bread, an egg, a slice of cheese, a thin slice of ham.
Use a plastic cup (or other implement) to cut a hole in the center of a slice of bread. Lightly butter both sides of bread and “hole.” Place bread slices in a medium-hot griddle. Crack an egg inside the hole.
When the bread is golden and the egg somewhat cooked, flip. Place on each a slice of cheese and one of ham. Cook until the egg is done. Brown both sides of the bread “hole” and place on top of the ham. (You might use the griddle to fry up the ham and brown the bread “holes” first.)
Generously spray a cupcake tin with cooking spray or use bacon grease. (You could also use foil cupcake liners.) Into each cup, sprinkle bacon bits and some chopped green onion (and/or other ingredients of your choice). Crack an egg into each cup. Salt and pepper to taste. Cover the entire pan with foil and cook on hot coals or on a grill. Remove eggs from tin and “frost” tops with a little softened cream cheese (mix in some hot sauce to make it pink and add a little zing).
Use heavy-duty zip-lock sandwich bags. Into each person’s bag goes 2 eggs and their choice of ingredients such as cheese, cooked bacon or sausage bits, chopped tomato, whatever you have on hand. Add salt and pepper. Seal the bags, leaving a little air inside, and mush the ingredients together with your hands. Drop into a large pot of boiling water and cook until done. Eat right out of the bag.
A great tasting outdoorsy stew made mostly from stuff in cans.
1 lb. ground beef
1 lb. hot dogs (or sausages, brats, etc.)
A little oil or bacon grease
1 can green beans
1 can baked beans
1 can black beans
1 can tomato soup
1 can corn
1 can diced tomatoes
1 tsp Chili powder
1 tsp cayenne pepper
1 bay leaf
Salt and pepper
- Cut potatoes into cubes
- Dice onion
- Cut hot dogs into 1/4-inch slices
- Brown ground beef, hot dogs and onion in a little oil or bacon grease
- Add potatoes and all cans, undrained
- Add spices (more or less if you like bland or spicy)
- Cook until potatoes are soft (about 45 minutes)
- If cooking over hot coals, stir occasionally as needed
- Salt and pepper to taste
A quick easy campfire dessert or snack.
- With a knife, split doughnuts in half. (Cake doughnuts without thick icing work best.)
- Generously add a filling (see list below) between the halves.
- Wrap each filled doughnut in foil (use non-stick spray).
- Cook on campfire coals 4-6 minutes, flipping once half way through.
- When they’re ready, they’ll be hot and gooey. Better eat them with a fork!
• Sugar cinnamon cake doughnuts filled with applesauce or apple slices and chopped soft caramels
• Cake doughnuts filled with pineapple slice, a little butter and brown sugar
• Chocolate doughnuts filled with chocolate chips and marshmallows (or chocolate, peanut butter and banana slices)
• Chocolate or cake doughnuts filled with cream cheese and berry, peach or apricot jam
What other doughnut/filling combination sounds good to you?
Easy Camp Spaghetti
At home, zip your favorite pasta sauce in a plastic freezer bag and then inside a second bag (try to remove all the air). Freeze it. Pack the frozen sauce in your ice chest to help keep other food cold. At camp, drop the bagged sauce into a large pot of water and heat to boiling. Remove the bag of sauce and cook spaghetti or other pasta in the boiling water. Serve with pan- or fire-cooked sausages. (Or you could add cooked meat to sauce before freezing.)