Recipes with Camp Sauce
The beautiful thing about our Camp Sauce is that it works with practically everything. And by "work," we mean "makes it SO much better!" However, if you're looking for some culinary inspiration, check out the following recipes. And if you're feeling adventurous in your own Camp Sauce creations, and discover yet another tasty way it can be used, please send us your own recipe.
Steve’s Treser Burgers (a Treser family favorite)
Ingredients:
2 lb. lean ground beef
1 egg
1/3 cup Camp Sauce
1 Tbs parsley
¾ tsp oregano
¾ tsp tarragon
1/8 tsp ground sage
1/8 tsp ground thyme
Combine above ingredients and mix well. Shape into hamburger patties. Grill until cooked through. Serve on buns with additional Camp Sauce.
Pork A La Camp Sauce (submitted by Amy Parsons)
Ingredients:
1 3-lb pork tenderloin
1 8oz bottle Camp Sauce
Put pork in gallon-sized plastic resealable bag and add Camp Sauce. Roll bag around to make sure the tenderloin is well coated and place in the refrigerator overnight. About 15 minutes prior to roasting the pork, remove it from the refrigerator. Preheat oven to 300°.
Place pork in a casserole dish and pour sauce from the bag over the pork. Cover casserole with a lid (tin foil will work as well) and place in preheated oven. Roast for 1 hour 45 minutes to 2 hours, or until cooked through.
Let the pork sit for about 5 minutes prior to slicing it.
Chicken Pot Pizza (submitted by Amy Parsons)
Ingredients:
2 lbs ground chicken breast
2 Tbs olive oil
1 ½ Camp Sauce
10 oz frozen broccoli, spinach, or peas, thawed and drained thoroughly
2 cups shredded Colby Jack cheese
1 refrigerated roll of uncooked pizza dough
Preheat oven to 375º.
Over medium-high heat, add olive oil to non-stick pan and let it get hot. Add chicken and brown, cooking thoroughly, for about 7 minutes. Add Camp Sauce; bring to boil, and lower heat. Simmer for about 5 minutes. Add vegetable of choice.
Pour chicken mixture into greased deep dish pie plate. Sprinkle cheese on top, and add pizza dough. Cut dough so that about 2 inches hangs over the edge of the dish. Crimp edges. You can bake the leftover dough as bread sticks, if you like.
Place dish in the oven and cook 18-20 minutes or until crust is golden brown. Remove from oven and let sit for 5-8 minutes. Slice, serve and enjoy.
Camp Sauce Chili (a unique chili with “sweet zing”)
Ingredients:
1 cup Camp Sauce
2 medium sweet onions
2 cloves garlic
2 lbs lean ground beef
1 red pepper
1 yellow pepper
2 16oz cans kidney beans, rinsed and drained
1 16oz can pinto beans
42oz canned, chopped tomatoes
2 cups water
3 Tbs chili powder
¾ tsp cinnamon
¼ - ½ tsp all spice
Sauté chopped onions and minced garlic in ½ cup Camp Sauce. Add remaining Camp Sauce to ground beef and mix. Add ground beef to onions and garlic and cook until meat is browned. Transfer to an 8 qt stock pot. Add remaining ingredients in the order listed. Stir and simmer, covered, for 2 – 3 hours. Enjoy over rice or spaghetti noodles, if desired.
Puffy Chicken (submitted by Amy Parsons)
Ingredients:
2 boneless, skinless chicken breast halves
½ cup Camp Sauce
2 Tbs olive or canola oil
1 package refrigerated crescent roll dough
1 cup shredded Colby Jack cheese
1 egg white
Slice chicken into thin strips, about ¼ to ½ inch thick. In a plastic bag or mixing bowl, place chicken and Camp Sauce. Seal bag or cover bowl and refrigerate overnight.
Preheat oven to 375º. Place a skillet over medium-high heat and swirl oil in pan. Remove chicken from plastic bag, reserving sauce marinade. When oil is hot, add chicken, stirring often, and sauté until cooked through, about 5-7 minutes. Add reserved sauce and bring to boil. Let chicken cook in sauce on a low boil for 2-3 minutes as sauce thickens.
On a cookie sheet lined with parchment paper, unroll refrigerated dough. Pinch seams together to create one large rectangle. Spoon chicken in the center of the dough, length-wise. Sprinkle cheese over chicken and pull sides of dough together over the chicken and cheese. The dough may not close all the way over the chicken, and that is fine. Brush dough with egg white.
Place cookie sheet in the preheated oven and bake for 12-15 minutes or until golden brown. Let rest 2-3 minutes before cutting.
Camp Sauce Potatoes (inspired by Zack Treser)
Ingredients:
Red potatoes
Camp Sauce
Slice desired amount of potatoes approximately ¼ inch thick. Lay on a lightly greased cookie sheet in a single layer (can be slightly overlapped). Drizzle with Camp Sauce. Bake at 350º for 20-30 minutes, or until potatoes are tender.
Baked Beans
Ingredients:
1 medium can of vegetarian baked beans
¼ cup Camp Sauce
Add Camp Sauce to beans. Heat thoroughly. Enjoy.
Easy Camp Sauce Appetizer (submitted by Margareta MacGregor)
Ingredients:
1 8oz block of cream cheese
1 bottle of Camp Sauce
Pour Camp Sauce over cream cheese. Serve with your favorite crackers.
