So once again the call of the wild beckons! From Sin City to Augusta Georgia here I am. On week four I have a the beginning to a pocket guide filled with recipes and edible nature creations. The modern guide for camping adventures whither it urban or to the deep woods of the unknown. Wildlife enthused or weekend survivalist! Georgia life inspired and campfire tails! As I travel the Outdoor Kitchen Cook Book takes shapes!
The Outdoor Kitchen
By Paul Cleveland Branham III
For My Love Elina
The Outdoor Kitchen a pocket guide to campfire recipes and edible natures creations. In all age’s cook book for the modern camping a wildlife enthusiast. A work in progress! With easy to follow directions! For example the use of soup can as a measuring tool.
In Chapter One we begin with soups!
Campfire Wood Smoked Sausage Jumbo
Ingredients Yield 2 servings
1 can Margaret Holmes, Tomatoes, Okra and Corn.
1/2 can instant white rice.
1 can slice wood fired smoked sausage.
1 can water.
2 chicken bouillon cubes. (Optional)
Campfire wood smoked sausage till roasted.
Combine water, tomato, okra, corn, and wood fired smoked sausage. Two Chicken bouillon cubes bring to a boil and allow to simmer for about 5 minutes. Pour over white rice and allow to stand for an additional 5 minutes. Serve when ready!
As the recipe come towards the you will also find natures edible creations!
Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region and now commonly found through out the United States.