This edition of the ZSS Feed will showcase several recipes submitted by Zombie Squad members.
Each recipe is one that you can cook using a campfire or cook stove.
Okay, enough filler, on with the recipes.
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This recipe comes to us from IllicitDreams and is for Venison cooked over the campfire.
This is just one of many methods of preparing dinner on a campfire, but one of my favorites due to ease of cleanup.
The foil pack…
For this meal I prepared Venison Tenderloins, Potatoes, and Carrots.
I marinated the Tenderloins overnight in a chile and lime marinade, sliced the potatoes, and added baby carrots to the mix.
The potatoes and carrots were seasoned with butter, and creole seasoning.
Now for assembly.
Start by prepping the potatoes, I like leaving the skin on mine for extra flavor.

As you can see I used packages of baby carrots for ease of use.
Next rip off a piece of foil approx. 2.5 feet. Place large dab of butter (think half dollar coin sized) on foil, add potato slices, carrots (onions if you wish), and seasoning of choice.

As you can see the vegetables are placed towards one end of the foil.
Next add meat, you can use meat you’ve marinated, or use unmarinated it doesn’t matter.

Now fold the end of the foil over the food, and continue folding until you reach the end of the piece of foil you tore off. Roll the edges toward the food to seal the package. Unfortunately I forgot to take pictures of this step.
Then place the foil pack on hot coals, for approximately 15-30 mins per side (less depending on how well you like the meat done.), remove from coals, unwrap and enjoy… as always be careful the contents will be hot.

Clean up is a breeze just burn the paper plate, wad up the foil, toss it in your trash bag, wash your knife, and utensil.
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This recipe comes from Dogbane and is a simple hamburger and onion recipe cooked over the campfire. Sounds yummy and simple, lets give it a look.
I recently did a workshop in which I did some cooking with foil. My favorite was the hamburger cooked in an onion.
First, I hollowed out a yellow onion:

Packed one half with ground beef:

Put the other half on top:

Wrapped it in foil (shiny side in is supposed to make it slightly hotter–who knows?):

Cooked on open coals:

Then unwrapped it and ate it. Unfortunately, I was hungry and snarfed the thing down before I thought to take a picture of the delicious finished product. Some people cooked eggs in their onions, which turned out all right.
But here’s a picture of a nifty foil-and-stick frying pan that worked quite well:

Also, we made meatloaf on a stick, which was quite good.
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This next article comes to us from forum moderator NFA. Despite the fact that this recipe was cooked on a stovetop, I’ve included it because there’s no refrigerated items used in this dish’s preparation and all of the items are items that most survivalists have on hand in their pantry already. On with the recipe (which is delicious, I’ve tried this one myself)
I’m enjoying a snow-day at home with my son today, so when I started to get hungry, I explored our emergency food supply a bit to make a lunch for myself…

Canned black beans (15.25 oz), canned ham (5oz), olive oil (2T), garlic (3 cloves), Tabasco (about 10-12 drops)…all of these things live in my food supply closet in quantity…

Pour the oil into a frying pan, add the garlic (cut into both large and small pieces), fry over medium heat until the smaller pieces are just starting to brown a bit…

Next add the can of beans (don’t drain them, everything in the can goes into the pan)…once they begin to bubble, add the ham and break it up so the flavors can co-mingle nicely…once the soup begins to bubble, add tabasco to taste…

The finished product is yummy and filling and nutritious:
Beans - 3.5g fat, 24.5g protein, 66.5g carb, 385 calories
Ham - 15g fat, 22.5g of protein, 0g carb, 225 calories
Oil - 28g fat, 0g protein, 0g carb, 238 calories
Garlic - 0g fat, 1g protein, 0g carb, 13 calories
Tabasco - 0g fat, 0g protein, 0g carb, 1 calorie
TOTAL: 46.5g fat, 48g protein, 66.5g carb, 981 calories
{nutritional info came from the cans and from http://www.nutritiondata.com/ }
nfa
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This next recipe was submitted by Woods Walker and though the ingredients list might be a bit long, the preparation is super simple.
Camp meal. Nothing special.
Here is my normal camp meal. It’s not mama’s cooking but is high calorie, lightweight, easy to pack and cheap. Goes without saying any stove would work but if using my wood stove for heat than that is my preference.

1. Lipton side dish. Beans and rice but other side dishes work. I tend to avoid anything with powdered cheese type sauce. These have a bit more calories but they tend to burn much easier.
2. Olive oil. You can use packets or in this case a few ounces in a small canteen
3. Granola type bar.
4. Powdered milk.
5. Coffee with two sugars or hot coco.
6. Spiced Cider.
7. Pack of cooked chicken. Beef jerky or anything like that is good too.
I fill the cook pot and cup with water and bring it to a simmer leaving enough room for the food to be mixed in.

Mix in the side dish and olive oil. I normally use ½ oz of oil.

Cut the chicken up and then add to the mix.

Keep cook pot at a simmer or boil and still occasionally. Normally it will be done in 7-12 minutes.

Let sit of another few minutes with lid for thickening than enjoy.

Sometime during the later stages of cooking the main dish check the cup. It should be boiling or at the very least simmering. Or if using a normal camp stove put the cup on as the main dish thickens.

Make your cup of coffee, coco, tea or spiced cider. Whatever floats your boat. Side it off to the warming tray or ground if you don’t have one.

This meal will not win any awards at the country fair but sure beats Mountain House or MREs in my view. The downside being this takes more time and work.
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This next series of recipes comes from Horror Chic. Although there’s no pictures, some of these recipes appeared in yummy food form at Zombie Con this year and deserve to be mentioned here.
English Muffins
1 c warm water
½ c warm milk (or use 1 ½ c warm water with 2 T powdered milk)
2 t sugar
1 t salt 2 t yeast (or 1 package) dissolved in 2 T water
Mix all ingredients, then add in 2 c flour. Beat well. Allow to rise until it collapses on itself. Then gradually work in 2 c more flour. Roll dough out ¾ inch thick, cut into rounds, and allow to rise. Bake on preheated, greased griddle, turning once, until golden brown.
Griddle Scones
2 c flour
A pinch salt
3 t baking powder
2 T butter
2 T sugar
1 egg beaten with enough milk to make 2/3 cup
Mix flour, baking powder, and salt, then rub in butter. Mix in sugar. Add egg/milk mixture and mix (BRIEFLY!) to form a soft dough. Knead 1 minute. Divide into three parts. Roll out each piece to a ¼ inch circle, and cut into four wedges. Bake each piece on a griddle for 3 minutes on a side, turning once.
White Bread (this works really well as a base for cinnamon rolls)
6 c flour
1 t salt
2 T butter
2 t (or 1 pkg) yeast
1 t sugar
2 c warm water
Mix flour and salt, and rub in butter. Sprinkle yeast on ¼ c of the water, with the sugar added. Let proof 5 minutes, then add, with the rest of the water, to the flour mixture. Mix well, knead ten minutes, then put in bowl and let rise until doubled. Knock down dough, shape into two loaves and let rise until doubled. Bake at 450 degrees until brown, approx. 30 minutes.
Spoon Bread
5 eggs
¼ c cornmeal
1 T sugar
½ t salt
2 c milk
2 T melted butter
Beat eggs. Stir in cornmeal, salt, milk, and butter. Bake until top is golden brown and puffed up.
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Our last recipe comes to you from Erik and isn’t for the faint of heart. Be sure to put the kids to bed, bar the doors and for the love of all that is sacred, keep this man from ever making another recipe again.
I present to you: Brain Sammiches
Hello, ZS! Tonight I once again whipped up one of the local favorite dishes, which I also love. Brains! Here are step by step preparation instructions with photos.

Step 1: Get a can of pig brains. They are readily available at the small grocery stores in my area. They are precooked and aren’t bad if you don’t mind the 1080% cholesterol per serving. They run about $1.69.

Step 2: Open the can of pig brains. Look at them in revulsion or with hunger, depending on the person.

Step 3: Here’s a closeup of a nice larger brain chunk. Don’t be a pansy, pop that chunk right into your mouth.

Step 4: Break four eggs into a frying pan.

Step 5: Add brains and scramble.

Step 6: Admire your delicious scrambled eggs and brains. Looks tasty now, doesn’t it?

Step 7: Put between slices of toast. Makes one sandwich per egg.

Step 8: Enjoy! I had a craving for these all week. Brain sandwiches are actually *very* filling! Yum!
-Erik
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That’s it for this edition of Cooking with the Zombie Hunters. If you’d like to visit some of the threads on the Zombie Squad Forums and contribute to the discussions, don’t hesitate to visit our Eats and Drinks Forum. Thanks for reading!