In the center of an 18" x 18" square of heavy-duty or doubled foil, place
1 tsp. oil & one teaspoon of popcorn.
Bring foil corners together to make a pouch. Seal the edges by folding,
but allow room for the popcorn to pop.
Tie each pouch to a long stick with a string & hold the pouch over the hot coals.
Shake constantly until all the corn has popped. Season with butter and salt. Serves one.
Campfire French Fries
4 potatoes, cut into strips
1 T. Parmesan Cheese
1 T. margarine
2 T. bacon bits
Place each sliced potato on a square of heavy duty foil. Sprinkle with salt, pepper
and cheese. Toss to coat. Dot with margarine and sprinkle with bacon bits. Seal the
foil, leaving a steam vent on top. Grill over hot coals for 30 to 45 minutes, turning
2 or 3 times.
Cheesed Potatoes in Foil
3 large baking potatoes, sliced thinly
5 Slices bacon, cooked crisply
1 large onion, sliced
2 c. Sharp cheddar cheese, shredded
1/2 c. Butter
Place sliced potatoes on a large piece of foil and sprinkle with salt and pepper.
Crumble bacon over top. Add onion and cheese. Divide butter evenly on top. Stir
Bring up edges of foil, leave space for expansion. Seal with a double fold.
Place on a grill and cook over coals for about 1 hour, turn several times.
Roasted Corn on the Cob
Ears of corn
Peel ears leaving husks on at bottom and remove corn silk. Replace husks,
covering ears and tie around top. Dip corn in salt water. Place corn on screen
over hot coals and turn often until all side are done. When cooked
remove husks and add salt and butter.
Beer Can Chicken
1 c. butter
2 T. garlic salt
2 T. paprika
salt and pepper to taste
1 (12 oz) can beer
1 (4 lb) whole chicken
Preheat an outdoor grill for low heat, and lightly oil grate. In a small skillet,
melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt
Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter,
garlic salt, paprika and desired amount of salt and pepper to beer can.
Place can on a disposable baking sheet. Set chicken upright onto can, inserting
can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for
about 3 hours, or until chicken is no longer pink and juices run clear.
Chicken in a Can
1 whole chicken, seasoned however you like
1 large can, such as a large coffee can
15 charcoal briquettes
Punch holes around the can 1" from the bottom (about 1-inch apart). Next, place the
charcoal in the can and light.
Allow the charcoal to ash over, then place the chicken (completely wrapped in foil
and seasoned) in the can with legs up. It's okay if the legs stick out a little.
Let cook for 3 hours, no turning or tending to is necessary). After cooking, unwrap
the chicken and it will fall off the bone.
Chicken 'n' Rice Packets
4 chicken breasts
1 (10-1/2 oz) can cream of mushroom soup
2/3 c. uncooked instant rice
Cut 4 (14-inch) square pieces of doubled aluminum foil. Place a chicken breast
in the center of each one.
Mix soup and rice together and spoon over chicken breasts. Sprinkle with paprika
if desired. Wrap securely in foil.
Place on grill 5 inches from hot coals. Cook about 40 minutes or until done,
turning once. Serves 4.
Ham and Pineapple in Foil
1 (1/2-inch thick) ham slice thick
1/2 tsp. mustard
1/2 tsp. brown sugar
2 T. pineapple chunks
1 tsp. pineapple juice
Cut two pieces of foil twice the size of the ham slice.
Put ham slice on one side of one piece of foil after you spread both sides of the
ham slice with mustard.
Sprinkle brown sugar on the top side and add pineapple chunks with pineapple juice.
Fold foil into an envelope, crimping all edges securely.
Repeat with second foil layer. Cook 6 minutes a side on top of charcoal gray coals.
Campfire Caramel Apples
1 large Apple (peeled and cored)
1/2 tsp. butter
1 caramel square cut into quarters
1/2 tsp. sugar
cinnamon to taste
Place apple on heavy duty foil (two times bigger than the apple). Mix butter, sugar
and cinnamon together. Stuff caramel into center of the apple.
Rub butter mixture on the surface of the apple. Seal the apple in the foil and place
hot cols for 15 to 20 minutes.
Hershey bars or Peanut Butter Cups
Get prepared by getting 1 large graham cracker and breaking it in half. Cover 1/2 of
the graham cracker with Hershey bar. Put a marshmallow (or 2) on the stick and hold
it over the fire until roasted.
When the marshmallow's roasted, place on top of the Hershey bar, put the other graham
cracker on top and enjoy!
8 slices bacon
1-1/2 cups frozen hash browns
1/3 cup milk
1/4 tsp. salt
1/2 cup shredded cheddar or colby cheese
Cook bacon in heavy skillet until crisp. Remove and crumble bacon. Pour off all but
2 tablespoons fat.
Slice as much onion as your family likes VERY thin, and add to the pan with the
potatoes, sprinkle with salt and pepper. Return to heat, or fire, and fry until
potatoes are lightly browned.
Beat together eggs, milk, 1/4 tsp. salt and pepper. Pour over browned potatoes
in skillet. Cook without stirring until mixture begins to set. Using a spatula
lift and fold partially cooked eggs so uncooked egg flows underneath. Continue
cooking for about 4 minutes until cooked but not dry.
Arrange crumbled bacon on top, sprinkle with cheese.