In my demonstration and classes; I am always asked what I do recommend when it comes to carrying ingredients for cooking at camp.

That's a pretty broard question...but I have put together a list of essential items that I always make sure I have, mostly because I usually don't know what I feel like cooking until I wake up.

This list includes non-perishable and canned items I always have on hand. With these ingredients you can prepare many tastful meals.

Add fresh meat, chicken or fish...and you'll have a feast.

Coffee
Oatmeal
Kidney Beans
Pinto Beans
Flour (Self-Rising / Regular)
Baking Powder
Baking Soda
Cooking Oil
Sugar
Salt – (Regular & Kosher)
Pepper
Cake Mixes / Yellow & Spice
Sprite, 7UP (6 pack)
Canned Milk
Ortega Whole Green Chilies
Pace Picante
Ranch Style Beans
Tabasco (Red & Green)
Ro-Tel Diced Tomatoes
Hormel Dried Beef
Canned Chicken
Totito Cheese Dip
Mezzetta Jalapenos
Mezzetta Hot Chili Peppers
Mezzetta Roasted Bell Peppers
Pineapple Slices
Cherries
Fruit Cocktail
Dried Apricots
Fresh Water

Include as many herbs and spices as you like. This list may seem pretty involved, but pick items up that are on sale and over time you will be glad you have some of these items on hand when the time comes to cook.

I have a few durable plastice containers I picked up at the Home Depot...and ready to go when I am - eliminates packing and unpacking. Always rotate your stock for freshness and use some at home to cook as well.

Any questions, comments or other suggestions are always welcome.

Thank you,
Cowboy Cook / Will Mclaughlin
www.thatsgoodcooking.com