2 teaspoons olive oil
4 5-inch turkey or chicken sausages
1 medium onion, chopped (about 1 cup)
2 10-oz packages frozen lima beans (throw them in the drink cooler and they will keep fine til dinner)
1 14-oz can stewed tomatoes
1/4 cup brown sugar
1/4 cup cider vinegar
1 tsp dry mustard
1 tsp chili powder
1/2 tsp ground ginger
1/4 tsp salt

1. In a heavy, non-stick 9-inch skillet, heat the oil. Pierce each sausage prior to placing in the skillet. Add the onion and then cover. Stir the onion and turn the sausage occasionally, cooking until the onion just start to brown (about 4 minutes).

2. Add the lima beans, tomatoes, brown sugar, vinegar, mustard, chili powder, ginger and salt. Cover and bring to a boil. Reduce heat and cook, stirring occasionally, until the lima beans are tender (about 10-12 minutes). Serve

How visitors found this page:

• camping recipe Barbecued Smoked Sausage and Lima Beans
• camping recipes

What is the best way to eat corn-on-th-cob? Grilled, of course! This recipe of simple ingredients can be used on a grill or over a campfire, so get your tastebuds ready for this finger-licking favorite!

4 medium ears fresh sweet corn, husks removed
1/4 tsp salt
2 Tbsp finely chopped fresh cilantro, or 1 Tbsp dried, if it is handier
1 Tbsp olive oil
1/4 tsp ground cumin
1/8 tsp garlic powder
1/8 tsp ground red pepper (cayenne)

1. Heat the grill. Carefully brush grill rack with oil. Place corn directly on grill over medium-high heat. Cover and cook for 8 to 10 minutes, turning occasionally, until lightly browned on all sides.

2. Meanwhile, in small bowl, mix salt and cilantro; set aside.

3. In 8-inch skillet, mix 1 tablespoon oil and the cumin. Cook over medium heat for about 30 seconds, stirring frequently, until fragrant. Stir in garlic powder and red pepper. Brush mixture over hot corn; sprinkle with cilantro-salt mixture.

TIPS: Serve with your favorite camping and bbq food!