Breakfast Lunch Dinner Meal Planning Low Impact Camping Winter Camping Fire Starters Knife Tips

Yukon Peat (Traditional Style)

3 lb. of Pasta Shells (Ronzoni or Barilla Brands Preferred) 3 Pounds of Ground Beef
3 Large Jars of Tomato Sauce with Meat 1 Large Spanish Onion
Salt Pepper

Prepare pasta in salted water as directed and drain when done.  In a frying pan, brown the chopped meat until done, drain the greeze.  Chop the onion finely.  Add the chopped meat and onion to the pasta sauce in a saucepan.  Serve the pasta and pour a ladleful of the sauce meat mixture over the top.  Salt and pepper to taste.

Yukon Peat Variations

Chef Leemays Version: Replace the pasta sauce with 3 large jars of Prego Onion and Garlic sauce, add ˝ tsp Garlic powder to the browned meat.

Yukon Pedro: Replace 2 jars of  Sauce with 3 large bottles of salsa.

Texas Pete: Replace the pasta sauce with 4 cans of chili (without beans) add only one pound of chopped meat.

Yukon Howard: Make Rice instead of pasta and cover with any of the above sauces.


Sausage Balls

1 lb. of Sausage (Mild or Hot) 1 Egg
6 oz. Grated Cheddar Cheese 3 cups Bisquik Mix

Mix all ingredients together.  Mixes best with your hands.  Pinch off small pieces
and form into balls.  Cook 10-15 min at 350 in Dutch oven.  Makes 6 dozen pieces.


Poor Man's Steak

2 lb. package of Ground beef            1 1/3 cups of Milk
2 tsp. Salt                      Margarine
1/4 tsp. Pepper                  2 cans Mushroom Soup
2 cups of Cracker Crumbs              1 cup of Water

Mix together meat, salt, pepper, crumbs, and milk. Pack into loaf pans.  Let stand in refrigerator overnight or as least 6 hours. Cut into slices and brown in margarine.  Mix soup with 1 c of water and pour over meat placed in dutch oven. Bake at 350 for 1-1/2 hours.


Hungarian Goulash

2 lb. Beef tips, 2" cubes        2 tsp. paprika
1 small onion                      1-1/2 tsp. salt
3 tbsp. Wesson oil                1/4 tsp. pepper
1 can whole tomatoes            1 c sour cream
4 oz. whole mushrooms            2 tbsp. flour

Brown beef tips and onion in oil, add whole tomatoes, mushrooms and seasonings. Cover and simmer. Stir occasionally until meat is tender, about 1-1/2 hours. Blend flour and sour cream. Gradually stir into meat mixture. Heat to serving temperature.

Beef Goulash

3 lb. beef, cubed                1 tsp. salt
2 tbsp. Cooking oil               1 can mushroom soup

Brown the beef in cooking oil. Add salt and soup. Cover and simmer about 1 hour.


Beef Burgundy

2 lb. beef round roast           2 cans beef gravy (or packages of instant)
1 clove of Garlic               1/4 tsp. oregano
3 medium onions, sliced            1/2 cup burgundy wine
4 tbsp. butter                    1/2 pint sour cream

Cut beef into 1 inch cubes. Sprinkle with tenderizer. Saut garlic and onions in butter slowly until onions are clear or slightly browned. Remove onions and brown meat slowly in the drippings. Add beef gravy, salt, pepper and onions to pan. Simmer 15 min. Serve over rice.


Swiss Steak

3 lb. round steak                          3 stalks celery, peeled, chopped fine
3 tbsp. butter                                 1/2 cup catsup
1 tsp. salt                                1 tbsp. chopped parsley
1 large onion, diced                    

Brown steak in butter. Add celery, catsup, parsley, and onion. Cover and simmer 2 to 2-1/2 hours. 1/2 c water may be needed if mixture thickens too much.


French Style Roast Beef

3 lb. Boneless chuck or rolled rump roast                1 tsp. salt
6 whole cloves                                              5 peppercorns
1 bay leaf                                                  1 large garlic clove
4 cups water                       4 medium carrots cut into quarters
2 medium onions, quartered         2 medium turnips cut into quarters
2 medium stalks celery, cut into 1" pieces         

Place beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven, add water. Heat to boiling, reduce heat and simmer covered for 2-1/2 hours. Add remaining ingredients. Cover and simmer until beef and vegetables are tender, about 30 min. Remove beef and vegetables. Cut beef into 1/4" slices. Strain broth and serve with beef and vegetables.


Steak & Mushrooms

1 lb. mushrooms sliced                        1/2 tsp. salt
2 cups onions, diced                                                        1/2 tsp. pepper
1/4 lb. butter                                                                1 round steak
8 oz. can tomato sauce                                Flour
1 tbsp. Worcestershire sauce    

Cut meat into strips and coat with flour. Sauté in melted butter for 5 min. Add onion and mushrooms, cook another 5 min or until onion turn clear. Add remaining ingredients and stir well. Simmer 1 to 1-1/2 hours. Serve over rice.


Sweet Potato Casserole

1 can Spam 12 oz                      1 can sweet potatoes drained 18  oz
1 can fruit cocktail or mixed fruit 8oz                                                        1 tsp. cornstarch
2 tbsp. brown sugar                                                             2 tbsp. margarine

Arrange sweet potatoes in Dutch oven.  Make 5 cuts partially through the Spam loaf  (score the loaf in other  words). Place the loaf in Dutch oven with the potatoes.  Drain fruit  saving the juice.  Combine cornstarch & brown sugar. Stir in the  reserved fruit juice and add the margarine.  Spoon over the Spam and the  sweet potatoes. Bake in a med high Dutch oven about 25 to 30 minutes basting  the Spam etc occasionally.  Serves 3-4.