Camping Recipes

Campfire Popcorn

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 ingredients gently.

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
Salt
Butter
String

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 and pepper.

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
Paprika (optional)

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
Foil

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.

S'mores

Marshmallows
Hershey bars or Peanut Butter Cups
Graham crackers
Green sticks

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!

Campfire Breakfast

8 slices bacon
1-1/2 cups frozen hash browns
Sweet onion
Salt
Pepper
6 eggs
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.