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R.A.F.T. Recipes Page

(Courtesy of Melanie Morrison, RRT)

Day 1


4 large ripe avocados, mashed
3 T. chopped fresh onion
1 can green chilies
4 T. finely chopped cilantro
1/4 t. mashed garlic
1/2 t. salt
Juice from 1 lime

Mash avocados in flat bowl with backside of fork. Add chopped onion, green chilies, cilantro, garlic and salt. Mix well. Drizzle limejuice over top and mix. (Besides taste, limejuice prevents avocado from turning brown.) Serve immediately with chips. Makes about 1-1/2 cup guacamole.

Chicken and Cheese Enchiladas
1/4 cup oil
1 chopped onion
2 chopped green peppers
2 cans chopped green chilies
3 cans cream chicken soup
2 cans mild enchilada sauce
6 lg. Cans chicken
1-1/2 lb. Jack cheese, shredded
2 pkg. Corn tortillas
Salt and pepper
Garnish with sour cream and sliced olives

Heat 20 charcoals. Line 12" Dutch oven with heavy duty tin foil and spray with vegetable spray. Heat separate skillet and saute onion and peppers in oil. Mix soup and enchilada sauce with chicken; add vegetables. Break up corn tortillas and layer in oven with sauce mixture, ending with sauce. Top with cheese. Put on Dutch oven lid. Spread 10 hot coals evenly in fire pan and put Dutch oven on top. Put 10 hot coals on lid. Cook for 15-20 minutes; remove Dutch oven and continue to cook for another 10-15 minutes, until cheese is melted and casserole is cooked through. Serves 10-plus.

Spanish Rice
3 cups uncooked instant rice, prepared according to package directions
1 can jalapeņo tomatoes

Prepare rice according to package directions. When rice is done, pour tomatoes in pan and heat through. This is the easiest way I've found for Spanish rice.

Day 2


Mexican Scrambled Eggs
1/4 cup oil
2 cans chopped green chiles
1/2 chopped onion
2 small green peppers
3 chopped tomatoes
3/4 lb. shredded sharp cheese
1-1/2 cartons egg beaters

Heat oil in large skilled over medium-high heat. Add chilies, tomatoes and onion. Stir until vegetables are heated through; they should remain crisp. Remove veggies and set aside. Cook eggs according to package directions. Add cheese and veggies when eggs are just setting up. Continue to cook until eggs are the consistency you desire. Season as you like. Serves 10.


Chicken and fruit salad
4 cans chicken, drained
1 cup slivered almonds
1-1/2 cups red grapes, cut in half
1 can mandarin oranges, drained
1/2 cup chopped celery
1 bunch green onion
1 cup mayonnaise
Salt and pepper to taste

Mix all ingredients in large zip lock bag and place in cooler. Add mayonnaise just before serving. Serve on pita bread.


Shrimp Cocktail
1 lb. Cooked large shrimp, thawed
2 bottles cocktail sauce
2 fresh limes

Arrange shrimp in large bowl or individual cups. Spoon cocktail sauce over top and drizzle with lime juice.

Pork Chops and gravy
18 boneless pork chops
Seasoned flour mixture (in spice kit)
1/4 cup oil
5 cans cream of mushroom soup, thinned slightly with milk
Salt and pepper to taste

Heat oil in Dutch oven over stove using medium heat. Dredge pork chops in seasoned flour and carefully place chops in oil. Brown well. Remove and set aside. Brown all chops this way, removing each layer when finished.
Mix soup with milk (about 1/3 can each). Pour soup mixture in Dutch oven and mix well with drippings. (Use lower heat.)
Replace chops in browned soup mixture covering both sides. Simmer for about 15 minutes or until juices run clear. Use soup mixture as gravy for mashed potatoes.

Mix according to package directions. Heat 20 coals. Line 12" Dutch oven with heavy aluminum foil and spray with vegetable spray. Spoon brownie mix over prepared oven. Put oven on 10 hot coals spreading them out evenly. Place the other 10 hot coals on top and bake according to package directions. (You may have to adjust the time a little.)

Day 3


(make sure to begin marinating the chicken in tequila mixture for dinner)

French Toast
2 loaves Texas toast bread
3 cartons egg beaters
1 cup milk
1 Tablespoons vanilla
1-2 Tablespoons cinnamon

Heat griddle on stove and spray with cooking spray. Mix the eggs, milk and vanilla together. Dip each piece of bread in mixture, sprinkle with cinnamon and cook 3-4 minutes on each side. Serve with warm maple syrup. Serves 10-plus people.


Easy Cheesy Bean Dip
1 jar Old El Paso thick n' Chunky Salsa
2 (8 oz.) cans bean dip
2 (4.5 oz.) cans chopped green chilies, drained
3 cups shredded sharp cheese

Combine all ingredients in medium saucepan over medium heat; mix well. Reduce heat to low and continue to cook for 8 to 10 minutes, until cheese is melted, stirring constantly. Serve with tortilla chips. Serves 15 people.

Note: Mix another batch of guacamole to serve with fajitas using the first day's recipe.

Chicken Fajitas
5 lbs. Boneless chicken, cut into strips
Tequila marinade (pre mixed)
1/4 cup vegetable oil
3 pkg. Flour tortillas
1-1/2 lbs. Grated sharp cheese
1 bottle salsa
2 Bermuda onions, quartered, sliced in 1/4" pieces, then separated
2 green peppers, cut into strips
2 large red peppers, cut into strips
5 tomatoes, chopped
1/2 pt. sour cream

At breakfast place chicken in tequila mixture to marinate. Saute onions and peppers until tender but still crisp. Set aside. Grill chicken in Dutch oven with oil until cooked, about 10 minutes. Add cooked vegetables and heat through. You can pour some of the marinade in the chicken and vegetable mixture to help make the chicken juicer. Place a few pieces of cooked chicken in center of warmed tortilla. Add your choice of toppings. Roll and serve. (Note: to warm tortillas, warm griddle on medium heat, spray with spray oil. Heat one side for 2 minutes, flip and heat the other side for 2 minutes.) Makes 30 fajitas.

Note: Tequila marinade consists of: 2 cups tequila, juice from 3 limes, salt, cumin, garlic, ground hot peppers, and Shillings fajita mix

Pineapple Upside Down Cake
1/2 cup brown sugar
1/2 cup butter
1 can chunk pineapple
1 yellow cake mix, mixed as directed using pineapple juice as liquid. You can use water to fill rest of liquid requirement.

Heat 18 coals. Line each 12" Dutch oven with heavy-duty tin foil and spray with cooking spray. Melt butter and pour into Dutch oven. Add brown sugar and stir until well mixed. Place the pineapple chunks in the butter and sugar mixture. Prepare cake mix according to directions and pour over top of pineapple. Place on a medium fires with 8 coals on the bottom evenly spaced and 10 coals on top, also evenly spaced. Cook for approximately 15 minutes; remove from fire and continue cooking with the coals on top only for approximately another 15 minutes or until cake tests done. Lift tin foil from Dutch oven and serve warm.

Day 4


Breakfast Burritos
1 onion, chopped
1 green peppers, chopped
2 cans chopped green chilies
2 cans mushrooms
1/4 cup vegetable oil
1 lbs. medium cheese, shredded
1 bottle salsa
3 pkg. Flour tortillas
1-1/2 cartons Egg beaters

Cook onion, pepper, chilies and mushrooms. Cook until tender. Set aside. Scramble eggs according to package directions. Add salt and pepper to taste. Warm tortillas on griddle. Place 1 Tablespoon of salsa in center of warm tortilla, a large spoonful of eggs, veggie mixture and top with cheese. Roll up from sides and eat. Makes 30 tortillas.


Marinated Sirloin Steaks
2 bottles soy sauce
5 teaspoons crushed garlic
3 Tablespoons lemon pepper
2 Tablespoons steak seasoning

9 sirloin steaks

Mix well together using a whisk. Place meat in large zip lock bag and pour marinade over top. (You may want to split the meat between two bags, but remember to split the marinade also). Seal bag and allow to cure for 4-6 hours. (The longer the better!) Grill on over charcoal.

Roasted Potatoes
9 medium size russet potatoes, scrubbed
1 cup melted butter or margarine
1 bottles chives
1 small bottle Catalina dressing
Season Salt
Heavy-duty tin foil cut in pieces and double strength

Heat 18 coals to hot coal bed. Slice potatoes vertically into approximately 1/2" slices, but not all the way through. Place potato in doubled tin foil. Pour melted margarine over top, sprinkle with chives and seasonings. Squirt Catalina dressing over top. Seal completely and place on hot coal bed. Turn occasionally and cook for about 30 to 45 minutes. Serves 9.

Raspberry Cobbler
2 cans raspberries, drained
1 white cake mixes

Line 12" Dutch oven with heavy-duty tin foil and spray with cooking spray. Pour raspberries on top of the foil. Make the cake mixes according to package directions and pour over the raspberries and put lid on oven. Place oven on 8 hot coals that are evenly spaced. Put 10 coals, evenly spaced on top of oven. Allow to cook 20 minutes on top of coals, remove oven and continue to bake another 15 minutes or until cake tests done.

Day 5


Tuna Salad
3 lg. Cans tuna, drained
3/4 to 1 cup mayonnaise
1/2 onion, chopped
1/2 cup celery
1/2 cup relish
3 tomatoes, chopped fine

Mix together and put in large zip lock bag and keep cool. Add mayonnaise just before serving. Serve on pita bread.

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