There's more to camp cooking than weiners

Anyone who has gone camping has a story to tell. I've got slews of them.

I can recall fun stuff like the sound of deer stampeding through the campsite at dawn or the mustard-colored tent we purchased secondhand that I swear smelled like hot dogs, may it rest in peace, hopefully in some landfill.

Oh, and did I mention my awesome collection of mismatched coolers?

I subjected my daughters and their friends to seven years of my leadership in Camp Fire Girls.

Camping trips with the girls were alternately enlightening, entertaining and sometimes, just plain exhausting.

Seriously though, I was proud to have been able to share the experiences with them during an influential part of their lives, as did my own mother with me.

So I was delighted to be asked to give a short, hands-on presentation on basic outdoor cooking methods, tips and recipes at Camp Bayou this Friday. The learning center is kicking off its three-day Natural Education Weekend.

From casting a fishing line to creating wildlife gardens for birds and butterflies, the weekend will have something for everyone, whether you're 8 or 88. Participants can register for all kinds of hands-on activities, nature- and environment-related presentations, food, fun and music. It should be both informative and fun.

I'm really looking forward to it. Heck, I may even throw in a few of my camping stories.

I'll be demonstrating how, with a little forethought and the right materials, you can eat more than wieners and marshmallows cooked on the end of a stick. Information about the weekend is available at www.campbayou.org or by calling (813) 641-8545.

Here's a sample tip: always pack a loaf of bread and a jar of peanut butter, just in case your pot of chili mac (or whatever) falls into the fire.

Suddenly feel inspired to go camping? I'll see you then at Camp Bayou.

Camper's chili mac

2 pounds ground beef

1 onion, chopped

1 green pepper, chopped

1 tablespoon oil

1 28-ounce can tomatoes

1 8-ounce can pizza sauce

2 15 1/2-ounce cans kidney beans

1 tablespoon chili powder

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 4-ounce can mushrooms

3 cups water

1 cup elbow macaroni

Brown ground beef with onion and green pepper in oil in large kettle over hot coals, stirring until crumbly. Stir in next 8 ingredients. Cover and simmer for one hour. Add macaroni, mixing well. Cook covered, until macaroni is tender.

Makes 4-6 servings.

Source: Camp Fire Celebrates Food and Friendship by Camp Fire Inc.