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Stove top pasta

 
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rik_uk3



Joined: 03 Aug 2013
Posts: 7

PostPosted: Thursday 8-15-2013 10:00 pm    Post subject: Stove top pasta Reply with quote

This is a favourite of ours when camping, cooks easy on top of the wood burner




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Richard
South Wales UK
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Staci



Joined: 14 May 2012
Posts: 257
Location: Georgia/Florida

PostPosted: Friday 8-16-2013 6:49 am    Post subject: Reply with quote

Oh Wow! That looks fantastic! Please post the recipe.

Last edited by Staci on Friday 8-16-2013 8:15 am; edited 1 time in total
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Aggroman
Site Moderator


Joined: 01 Dec 2010
Posts: 1805
Location: On a river, somewhere in Texas

PostPosted: Friday 8-16-2013 6:53 am    Post subject: Reply with quote

Good looking grub. Bet that would leave a crowd nice and full. Thumbs Up
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Gunswinger



Joined: 22 Jun 2008
Posts: 245
Location: West Virginia

PostPosted: Friday 8-16-2013 8:22 am    Post subject: Reply with quote

Thumbs Up Wow that looks good. How about the recipe.... Thinking
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SeabeeCook



Joined: 02 Dec 2007
Posts: 590
Location: Diamond Springs, Calif.

PostPosted: Friday 8-16-2013 3:31 pm    Post subject: Reply with quote

It looks like a basic baked ziti. Combine marinara sauce with your favorite meat (ground beef, ground turkey or Italian sausage). Add sautéed peppers if desired. Stir in cooked ziti or penne pasta and top with spoons of a ricotta-parmesan cheese blend. Put the lid on the Dutch oven or skillet and bake until it buddles. Shredded mozzarella cheese is also good on to of the pasta.

My recipe is for 25 portions and is baked in a 2-inch hotel pan. I can email a word file if someone wants a large quantity recipe.
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Steven
Chef & camp cook, Star Valley Outfitters, Alpine, WY
Executive chef, Oakland Feather River Camp, Quincy, CA
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rik_uk3



Joined: 03 Aug 2013
Posts: 7

PostPosted: Sunday 8-25-2013 10:48 pm    Post subject: Reply with quote

Its pretty basic, ground beef, garlic, peppers, mushrooms cooked in pasata and a little tomato puree. I prefer a strong sharp English cheddar cheese melted in.
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Richard
South Wales UK
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SeabeeCook



Joined: 02 Dec 2007
Posts: 590
Location: Diamond Springs, Calif.

PostPosted: Monday 8-26-2013 7:30 am    Post subject: Reply with quote

rik_uk3 wrote:
Its pretty basic, ground beef, garlic, peppers, mushrooms cooked in pasata and a little tomato puree. I prefer a strong sharp English cheddar cheese melted in.

Looks good, Richard. I've been cooking 'skillet lasagna' over the campfire since the early 80s. I'll post the recipe when I get home. Unfortunately, I can't find it on my laptop.
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Steven
Chef & camp cook, Star Valley Outfitters, Alpine, WY
Executive chef, Oakland Feather River Camp, Quincy, CA
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SeabeeCook



Joined: 02 Dec 2007
Posts: 590
Location: Diamond Springs, Calif.

PostPosted: Monday 8-26-2013 7:58 am    Post subject: Reply with quote

I found it ...

Layered skillet casserole

This recipe has been a family favorite of the Karoly's since our July 1981 wedding. You can easily prepare it in a large skillet instead of a Dutch oven. Today, I use ricotta cheese in place of cottage cheese.

1 pound lean ground beef
1 medium onion, chopped
16 ounces marinara sauce
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1-1/4 cups water
1 pint cottage cheese, 2% fat
6 ounces egg noodles, medium-wide
1/2 pound mozzarella cheese, shredded

Crumble beef into a 3- to 4-quart frying pan or Dutch oven. Add onion and cook, oven medium heat until meat browns; drain off fat.

Stir together the sauce, garlic, basil, oregano, salt and water and spoon about half over meat mixture. Spoon cottage cheese over; then top evenly with uncooked noodles. Spoon over remaining sauce.

Cover and bring to a boil, then reduce heat and simmer for 30 to 40 minutes or until noodles are tender; remove from heat.

Sprinkle cheese evenly over top; replace cover and let stand for 10 minutes to melt cheese.

Source: Sunset Magazine, August 1981

Per Serving (excluding unknown items): 550 Calories; 29g Fat (48.5% calories from fat); 37g Protein; 33g Carbohydrate; 3g Dietary Fiber; 124mg Cholesterol; 1190mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.[/i]
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Steven
Chef & camp cook, Star Valley Outfitters, Alpine, WY
Executive chef, Oakland Feather River Camp, Quincy, CA
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biskit



Joined: 16 Mar 2013
Posts: 22
Location: Lancs GB

PostPosted: Thursday 10-24-2013 2:41 am    Post subject: Reply with quote

rik, I was down in your neck of the woods late september doing some green lanes, I go with my daughter who loves your type of camp cooking when at home :Smile 1: but I can't get her off bbq steak or sausage or chicken. Sad I wish. Razz
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