Woodstove Recipes

A day of ice fishing at Petrie Island can be a cold experience for some, and a good hot meal on the ice can really warm you up! We don't have the facilities, equipment or the time to cook a gourmet meal on the ice, but cooking on a wood stove is not really cooking, it is more like reheating previously prepared food. Almost anything can be reheated on the top of your wood stove as long as it has been prepared properly in advance. Below are a few easy recipes submitted by your fellow ice fishermen... and women! Enjoy!



Easy Tasty Woodstove garlic, cheese and bacon baguette

Submitted by Francine Martin
  • 1 baguette (halved into two pieces or sliced into multiple pieces)
  • 4 to 5 tbsp butter or marg softened
  • 2-3 garlic cloves, chopped or crushed
  • fresh or dried parsley to taste
  • 4-5 bacon strips cooked and crumbled or real bacon bits to taste
  • 1 cup shredded mozzerella, monteray jack and cheddar cheese

Chop or crush garlic cloves, mix with parsley and softened butter or marg, cut baguette as desired but halved is best, spread butter garlic mixture, top with bacon bits then top with shredded cheese. Join both pieces of baguette and wrap in foil two to three times (important so that no ashes get in), open wood stove door, throw it in but not too far that you can't reach it to take it out! Rotate every 30 seconds or so for about 3 to 5 minutes depending on the size/strength of the fire. Check often and toast to taste. Unwrap foil and voilà!


Chicken Noodle Soup

Submitted by Francine Martin
  • 6 cups chicken broth
  • 1 ½ cups chopped celery
  • 2 carrots chopped
  • 1 cup chopped cooked chicken
  • ½ cup egg noodles
  • ¼ cup rice
  • 1 tbsp chopped fresh parsley
  • ½ tsp dried thyme
  • salt & pepper to taste
Throw everything in a large pot and boil at low temp for approx. 45 minutes. Can be prepared at home and re-heated on wood stove. Delish! and it warms your toes on those really cold days on the ice.


Nachos “à la stove”

Submitted by Anne Guay
  • 1 lb Lean ground beef
  • 1 sml onion
  • ½ cup salsa
  • 2/3 cup Frank's Red Hot Chile & Lime hot sauce
  • 5 cups tortilla chips
  • 1 jalapeno pepper, cut in small pieces
  • 2 cups shredded Monterey Jack or taco blend cheeses
  • ½ cup sliced olives
Cook beef and onion in skillet over wood stove. Pour out any fat. Stir in Frank’s Red Hot Chile & Lime hot sauce – step 1 can be pre-cooked at home.
On a cookie sheet, layer tortilla chips, top with ground beef mixture, salsa, sprinkle with jalapeno peppers, top with cheese and olives.
Heat on wood stove until cheese is melted.
If possible, try placing cookie sheet underneath the stove to broil the cheese. If the stove is hot enough it will broil!


Wood Stove Fruit Cobbler (Can be made right in your hut!)

Submitted by Martha Foster
  • 2 28-oz. cans of sliced peaches with juice
  • 1 cup of crushed pineapple with juice
  • 1/2 cup of instant tapioca.
  • 1 yellow or white cake mix.
  • 1 cup brown sugar
  • 8 tablespoons of butter, thinly sliced
  • ice cream or whipped cream
The fire in your woodstove can not be roaring! Make sure that there are just hot coals. Use a 12" foil-lined camp Dutch Oven. Use a disposible 12" foil tray or foil a 12" camp dutch oven. Mix and place into foil-lined oven: sliced peaches, pineapple and tapioca. Sprinkle over with yellow or white cake mix. Top cake mix with brown sugar and butter. Do not stir.
Cover with foil and bake for 20 minutes on an rack or a couple of bricks in your oven. Then remove foil cover and continue cooking for 5-10 minutes until fruit is bubbling and crust is golden. Serve hot straight from Dutch oven or garnish with ice cream or whipped cream.


Sausage Fricassée

Submitted by Francine Martin
  • 3 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 onion, cut in chunks
  • 3 tbsp chopped fresh parsley
  • ½ green bell pepper cut in chunks
  • ½ red bell pepper cut in chunks
  • 3 Cups, cubed unpeeled potatoes
  • 4 Italian or Honey Garlic sausages, pre-cooked and cut into ½ inch slices
  • Salt and Pepper to taste
In large skillet on wood stove, heat oil and cook garlic, onion and potatoes on medium high heat for 15 minutes or until potatoes are fork tender. Add sausage slices, peppers and seasonings. Cook another 8-to minutes. Stir in parsley.


Firecracker Chili- A great recipe that everyone will love!

Submitted by Ronald Zinn
  • 2 pounds ground beef
  • 1 tablespoon vegetable oil
  • 2 pounds onions, chopped
  • 2 green bell peppers, seeded and chopped
  • 2 (14.5-ounce) cans diced tomatoes with green chiles
  • 3 cups seeded and chopped tomatoes
  • 4 dried whole red chili peppers, crushed
  • 2 bay leaves
  • 3 whole cloves
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
Preheat oven to 300°F. In a large oven-safe pan, brown ground beef in vegetable oil over medium-high heat until brown. Add onion and green bell pepper and sauté until tender, about 3 minutes. Stir in canned tomatoes, fresh tomatoes, chili peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika; mix well. Cover and bake for one hour.
Seperate into disposible foil serving dishes and wrap tightly with foil. Refrigerate for up to 2 days or freeze portions until ready to use.
Re-heat portions on top of your wood stove for at least 30 minutes depending on the heat. Stir often to avoid burning. Serve with a baguette or crusty bread.


Corn Chip Crappie

Submitted by Don Theoret
  • Stack of crappie fillets (most any white-flesh fish will be fine)
  • Many handfuls of your favourite flavour of Doritos tortilla chips
  • 2 eggs whisked into a batter
  • Splash of beer or whisky in batter if desired
While heating up a thin layer of oil in a pan on your woodstove, dip your crappie fillets from the egg batter mixture into crushed Doritos chips and drop into the oil for 3 minutes per side or until golden brown. No salt, pepper, or additional spices are required as the Doritos have all that covered. Remove from heat, pat dry with a paper towel and enjoy!


Hot Puppies - These are great and easy to prepare.

Submitted by Ken Cross
  • 12 hot dog weiners or sausages
  • 12 hot dog rolls or sausage buns
  • 2 green bell peppers, seeded and sliced
  • 2 onions, sliced
  • 3 tablespoons of butter
  • salt and pepper
Melt butter in medium frying pan. Add onion, green pepper, salt and pepper and sauté until tender, about 4 or 5 minutes.
Boil weiners for 5 minutes. If using sausages, fry them in a medium frying pan on low heat for 30 minutes. Butter both sides of the hot dog rolls or sausage buns and dress with the hot dog (or sausage)and pepper/onion mixture. Wrap each one loosly with aluminum foil.
When you're hungry on the ice, just drop them on top of your wood stove to cook. Check them often because if your stove is hot, this will not take long. When one side of the bun is cooked, turn over and cook the other. You'll be surprised at how good these are.