---- BREAKFAST RECIPES ----
:: Bacon & Potato Breakfast Pack ::
Bacon, 2 slices for each pack / Potatoes, sliced thin
Onion & Green Peppers, sliced / Cheese, shredded, your choice
We'll be making a pack for each person here, so get your foil ready and spray it with oil. Now, lay 2 slices of bacon down in an -X- pattern in the middle of the foil. Put slices of potato (not too thick) on top of this, add some cheese (if desired) and top with chopped onions and bell peppers. Dab on some butter or margarine and season with salt and pepper. Fold up your packet and cook over med~hot coals, starting with the bacon side down, for about 15-20 minutes each side, moving to a cooler spot on the grill when turned. The grease from the bacon will keep the potatoes from burning.
Serve this with a couple of fried eggs, camp toast and a strong cup of coffee...
Start by buttering your hash brown-patties, on the outside only. Lay one patty (butter side down) on your sheet of foil, add an onion slice and top that with a slice of cheese, finish with the other hash-brown patty (butter side up this time). Close-up the foil forming your packet and cook over medium heat for 10-15 minutes per side (15 if patties are still frozen), or until crispy.
You can use other "filling" ingredients if you want, mushrooms and thinly sliced bell peppers are good ones...
This is easiest done in one of the pre-formed large size foil pouches or you can make your own large foil packet.
To start, spray the foil with oil and put a few pats of butter or margarine in the foil bag. Now, open the bag of hash browns (thawed) and add the beaten eggs (beaten with 1/4 cup water), chopped onions and peppers, chopped ham or sliced sausages (pre-cooked), cheese and seasoning salt of your choice (garlic, lemon pepper, etc.) right into the bag of hash-browns (or a large ziploc bag). Squeeze the bag repeatedly to mix it all up well. Then, pour the mixture into a foil cooking bag and spread it out, add a few more shakes of seasoning on top and a little more butter or margarine. Cook, over medium heat, for 15-20 minutes per side , the bag will puff-up as it cooks, you can peek to see if its done.
When its done, slice a big X in the top and scoop it out onto individual plates with a big spoon, I like mine served with sour cream, salsa and plenty of camp toast...
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:: Cheesy Grits Breakfast Casserole ::
1 cup Grits, cooked / 6 Eggs, beaten
Small pack Corn Muffin Mix / 1 Tbs. Onion, diced
1 lb. Ground Pork Sausage / 1 cup Milk
1/4 cup Bell Pepper, diced (red & green) / 1/4 cup Butter, melted
1-1/2 cups Cheese, shredded / 1/4 tsp. Garlic & Celery Salt, Paprika
This best prepared ahead of time and cooked in a foil cake pan with a foil tent over the top, but it can be done in a foil packet, as well.
At home, cook the grits in 4 cups of boiling water until done and set aside. Now, saute the sausage (I like Jimmy Dean) in a frying pan until no pink remains, put this in the bottom of an oiled foil pan. When the grits have cooked a bit, mix in the other ingredients and pour this over the sausage in the Foil Pan. This can be wrapped in foil and frozen if desired. This takes about 45 minutes to cook, give it 20 minutes over medium heat and move it off to a cooler spot for the remaining 25 minutes. Serves 6 to 8.
Serve topped with sour cream and salsa, be sure to have plenty of camp toast handy...
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---- LUNCH RECIPES ----
:: Boondocker's Bunsteads ::
1/4 lb. shredded Cheese, your choice / 3 Hard Boiled Eggs, chopped
1 (6 oz.) can Chunk Tuna (drained) / 1 Tbs. Green Onion, chopped
1 Tbs. Sweet Pickle Relish / 1 Tbs. chopped Green Pepper / 2 Tbs. Mayo
These are pretty much just toasted tuna/egg salad sandwiches. but they're good. Use hotdog or hamburger buns.
Mix everything but the buns in a bowl. Now, spoon the mixture on a bun bottom (not too full), top with the bun top, wrap in foil and cook over med-low heat for about 10 minutes per side. A definite kid pleaser...
You can make these in small individual serving packets or a large family size pack. Make them up at home, they freeze well, so you can always have some in the cooler for a quick lunch.
First, fry your ground beef and sausage and set aside on a paper towel to drain. Now, oil a square of foil (for each packet) and set aside. Make your rolls by laying a flour tortilla on a plate, spoon on some beef/sausage mix, a little of your favorite salsa, and top with shredded cheese. Fold in the ends and roll the tortilla like a burrito. Lay these as you make them, seam side down, on your foil square and make your packet when you reach the "serving size" for that person (more for me, maybe less for you?) you can label each packet with a felt pen for each person. Cook over hot coals for few menutes on each side, just enough to warm it up well and melt the cheese. Be Careful, the cheese will be HOT.
Serve with a bowl of salsa (and maybe a little sour cream) on the side...
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:: Boondocker's Stuffed Rolls ::
1 lb. Cheddar Cheese, shredded / 1 can Pitted Black Olives, chopped
6 Green Onions, chopped with tops / 2 cloves Garlic, pressed
3 Hard Boiled Eggs, chopped / 1 Green Bell Pepper, chopped small
1/2 tsp. Salt / 1 cup Tomato Sauce / 1/2 cup Olive Oil / 15 Hard Rolls
First, mix everything but the rolls together well in a large bowl. Next, cut an end off a roll and scoop the centers out (a small, sharp knife and a spoon helps here), stuff the centers with your mixture, put the end of the roll back on and wrap tightly in a sheet of oiled foil. Heat on the grill for 25-30 minutes over indirect med~low heat, turning often so as not to burn the bread.
You can do these up at home and keep 'em in the cooler, they're nice as a lunch-time snack, they freeze well too...
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:: Crunchy Triple Decker Sandwich ::
2 Eggs, lightly beaten / 1/2 cup Milk / 1 cup Corn Flakes, crushed
2 Tbs. Margarine, melted / Preserves, your choice, strawberry, apricot, etc.
Bread, your choice / Spam, sliced / Sharp Cheddar Cheese, sliced thin
To start, beat the eggs with the milk in a shallow dish and set aside. Next, mix the cornflakes with the melted margarine on a plate. Now, spread some preserves on a slice of bread, top with a sliced Spam (or equiv.) and a slice of cheese. Add another slice of bread, slice of cheese, Spam and bread slice spread with preserves. Dip the sandwich on both sides in the egg wash and then press into the cornflakes on both sides. Wrap in oiled foil and cook over med-low heat heat for about 20 minutes, turning frequently. Sandwich should be heated through and evenly browned...
This makes 4 sandwiches. To serve, remove from its foil packet and slice into 4 pieces, corner to corner style...
Select tortillas that will fit your hot dogs or sausages. Lay a warmed tortilla onto a square of foil and spread with a line of thawed hashbrowns down the middle (flattened out some), top with a hot dog or sausage (sliced most of the way down the center and opened up, add a couple tablespoons of chili and a couple of tablespoons of shredded cheese. Roll up tightly in foil folding in the ends of the tortillas. Cook over medium heat for 10-15 minutes until heated through, turning to reduce burning.
Serve with sour cream and salsa on the side...
Cut jalapeno in half removing seeds and membrane. Put a chicken tender (cut to fit) in a jalepeno half and wrap with bacon half. Place prepared poppers on a sheet of oiled foil and seal forming packet. Cook for about 10 minutes per side over medium heat...
Use large sausages, like Polish or Bratwurst. Slice sausages down the center, lengthwise almost all the way thru and stuff with slices of onion and a slice of Mozzarella cheese. Put a layer of hashbrowns on a sheet of oiled foil, top with a filled sausage and seal foil creating a packet. Cook in coals or on grill, turning periodically for about 20 minutes.
Have some good mustard and/or ketchup handy to spread on this...
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:: Pesto, Potato Pizza Loaves ::
1 baguette French Bread / 8 oz. Pesto Sauce / Sun Dried Tomatoes, chopped
2 Yukon Gold Potatoes, sliced thin / 1/2 cup Prosciutto, diced
1/2 cup Mozarella Cheese, shredded / 1/2 cup Provolone Cheese, shredded
To start, boil the thinly sliced (peeled or unpeeled) potatoes in lightly salted water until just barely done, drain, cool slightly and pat dry (potatoes can be cooked at home if camping and kept in a ziploc bag in the cooler for a few days).
Now, slice the baguette down the middle, bun style, keeping the halves as level as possible. Lay each slice, cut side up, on a sheet of foil long enough to enclose the bread half. Spread the cut tops with pesto sauce (purchased or homemade), don't be too stingy here. Top with chopped sun dried tomatoes and add a layer of potatoe slices, overlapping, shingle style. Scatter on the diced prosciutto and the shredded cheeses.
Seal the foil loosly, with a little room over the top, so it doesn't stick to the cheese. Heat over medium heat until its heated through and cheese is melted.
When done, slice into bite-sized pieces. You can do up these pizza loves to resemble any pizza style you want, just use your favorite pizza sauce and ingredients. They can also be made-up at home, frozen and kept in the cooler until needed...
Make burger patties just like you would for cooking on the grill (or buy them pre-made), to save time you can make these packets at home.
Start by placing a burger patty on an oiled square of foil, top this with a ring of pineapple, a slice of onion, a ring of pepper, and finally a slice of Canadian bacon. Fold-up the foil and cook for 15-20 minutes, turning occasionally.
If your on top of things you remembered to toast your buns, or you can eat this without buns, right out of the foil packet...
In a bowl, mix the sauerkraut (drained), onion and caraway seed, separate this into 4 portions. Cut 4 squares of foil and spray with oil. Now, put down a scoop of sauerkraut in the middle of a foil square and top with a smoked pork chop or slice of Canadian bacon. Fold-up your packet and cook over medium heat for about 30 minutes, turning occasionally, until meat is done.
Make veggie packets and lots of garlic bread to go along with these...
Put the frozen peas and ham on a sheet of oiled foil along with a couple of tablespoons of water. Seal the packet and cook over medium heat until done, 20-25 minutes, turning occasionally (the pack will be puffed up if its sealed tightly). When done, cut an -X- in the top of the packet and add the sour cream (dairy or imitation) and green onion, toss and season to taste with salt and pepper.
Serve this HOT, right from the foil packet...
There are many ways to cook corn out in the boonies. The easiest way is to just soak the ears for about 30 minutes in water and then just put it on the grill or in the coals (peel back the husks and remove the silk first) and cook for 20-25 minutes, turning occasionally. Or, cook the corn wrapped in foil, you can leave the husks on or the husks can be removed. Corn cooked in foil cooks a little faster, 15-20 minutes. The corn should still be soaked for awhile (the moisture steams the corn), but I've just added a bit of liquid before closing the foil and it turns out great. I like to husk my corn, rub it down with butter and seasonings and add a tablespoon of water or chicken stock. Try mixing herbs or seasonings with softened butter and rubbing the corn with this. Spiral a slice of bacon around the corn before sealing in foil for a treat.
Try using... Dry Onion Soup Mix; Garlic Salt; Celery Salt; Italian Herb Flakes; Parsley Flakes; Lemon Pepper; Dried Red Pepper Flakes; Splash on a little Caesar Salad Dressing; Basil & Chopped Green Onions...
First, combine all the ingredients except the fish on a plate. Next, put a fish fillet (or steak) on a generous sheet of oiled foil, mound some crumb mixture onto the fish and seal your foil packet (not too tight, leave room for expansion). Cook for 20-25 minutes over medium heat (or until fish flakes).
Add a veggie packet and maybe some rice and your all set...
Put the green beans on a square of foil, add the sugar, lemon juice, salt & pepper, and dot with butter. Add a tablespoon of water before forming the packet. Cook for 15-20 minutes (if thawed, about 30 if frozen).
This would be good with the Trout Au Gratin Packet...
Its easy to have French fries or potato nuggets for dinner. First, thaw the potatoes and place in a foil pan. Make a tent out of a l;arge sheet of foil to cover the foil pan (it should hang over the edges some). Put it on the grill over medium heat with the foil tent over the top. You can remove the tent periodically to stir or turn your spuds.
You can also use a popcorn popper for this (open fire style), just shake the basket over a bed of hot coals until warmed...
Lay out a large square of foil, oil, and put a generous portion of ground beef in the middle, shape it into a football shape, bringing the sides and ends up forming a boat. Put a spoonful of barbecue sauce in the bottom and spread it around with the spoon. Layer in chopped onion, carrot and potato, these should be chopped fairly fine so they will be done the same time the burger is. Wrap in the foil and cook over medium heat for 20-25 minutes (don't turn) or until the veggies are tender and burger is done.
Easy to make, they can be made up ahead of time and frozen...
What could be more "classic" than a hot, steamy baked potato. You can cook any kind of potato you want in a foil packet. Scrub and dry your potatoes at home before heading for the boonies, these are great on the home grill, too. While your at it, throw a few extra spuds on to cook, these can be fried for breakfast the next morning...
- Basic Baked Potatoes -
Oil 'em up with your favorite lubricant (applies to all versions below)- Oil, Butter or Margarine, or Bacon Fat. Prick whole potatoes with a fork and wrap tightly in a square of foil. Cook for 45 min. to an hour over medium heat, turning often (about every 10 minutes) so the skins don't dry out and burn. This is good for any of the potato varieties, but russet potatoes make the best traditional baked potatoes. When done open your packet and do your usual baked potato routine: butter, sour cream, etc...
- Fancy Baked Potatoes -
* One of my favorite things to do is to cut a potato down the middle (longways) almost all the way thru, but leave a hinge. Now, cut wedges of onion and pack into the cut. Wrap with a slice or two of bacon, seal in foil and cook as usual (cooks a little faster than basic potatoes)...
* Try slicing russet potatoes crosswise making thick rounds. Do this with a yam or sweet potato also (use about the same size potato), now alternate the rounds assembling a mixed potato and seal in foil. Cook as usual (cooks a little faster than basic potatoes)...
* This ones really good! Rub the potatoes with softened butter, roll in crushed Corn Flake crumbs and wrap with a bacon strip. Seal and cook (turn often as the crumbs can burn)...
* This "Baked Potato Reubens" is sure to impress. Split open a previously baked potato and layer slices of corned beef, top with drained sauerkraut, a dab of Thousand Island dressing and finally, a slice of Swiss cheese. Re-seal your foil packet (or use new foil) and re-heat until the cheese melts...
* Fry ground beef in a skillet, add your favorite store-bought spaghetti sauce and simmer until its heated thru. Top a split-open baked potato (don't be shy), serve with a veggie packet and a light salad...
* A "Ham and Cheese Melt" baked potato can be a complete lunch. Have some baked potatoes which have been previously baked (maybe from the night before), remove from their foil packets, split open and top with a few slices of cooked ham, top with some dijon mustard and shredded Swiss cheese. Re-seal (or use new foil) and reheat for about 10 minutes over the fire or in a covered skillet...
* Try "Garlic Stuffed Potatoes". Cut a hole through the spud with a vegetable corer. stuff the hole with a mix of: garlic cloves cut in half, a little olive oil, chopped rosemary and a little salt & pepper. Cut the ends off of the core you removed and insert the end pieces back into the holes to seal. Cook potatoes as usual. Serve with sour cream...
- Toppings for Baked Potatoes -
Your imagination is the key here, great potato toppers can include... leftover stews, creamy soups, chili, grilled mushrooms and onions, crispy bacon, diced ham, ground beef, shredded chicken, gravy, guacamole, salsa, lightly cooked veggies... as well as the usual butter, sour cream (or non-fat yogurt) and shredded cheeses (try parmesan, cottage, ricotta or blue cheese)...
To start, lay out a large sheet of foil and, with cabbage head standing on end in the middle cut it into 6 wedges, but don't cut all the way thru, leave a hinge at the bottom.
Now, take a large slice of corned beef and fold it into a wedge to fit into the cabbage cuts (spread the cut open with a butter knife and stuff it in), do this to all six wedges. Splash with beer (whatever your drinking at the time) and sprinkle with pepper (try Old Bay Seasoning). Bring up the corners of the foil to the top and fold along the seams and crimp the top closed. Cook for 30-40 minutes over medium heat, no need to turn. Make a tent of foil and put it over the packet if your cooking over a camp fire or open grill, this will keep the heat in so the top cooks, no need for the tent if your using a closed grill.
Serve with a packet of herbed potatoes and carrots, and, of course, the rest of that beer...
If the ingredients look a lot like meat loaf, your right. We're making meat loaf in large hollowed-out onions. You can use your own favorite meatloaf recipe if you want. They can also be made up at home ahead of time and frozen.
Mix everything except the onions together in a bowl and set aside. Now, take the large onions and cut them in half (top-to-bottom) and remove the centers leaving 2 layers. Stuff the onion halves with your meat loaf mix and wrap tightly in oiled foil. Cook in hot coals for about 30 minutes or until done (longer on the grill), turning a few times.
Be sure to bring a bottle of ketchup, you'll want to top your piping hot Cannon Balls with it...
You can cook your shish kebabs right on the hot coals, without a grill. Skewer your meat and veggies... large slices of onion, green pepper and tomato work well. Shake on whatever herbs or spices you want, wrap your prepared kebabs in a double thickness of oiled foil and cook directly on hot coals for about 15 minutes turning once, this depends on the size of the meat chunks and temperature of the coals (a little less for fish)...
Place single serving size mounds of chopped cabbage on buttered squares of foil. Now, bring the corners together and do a double fold along the sides, leaving the top open. Add a couple of tablespoons of cream down through the top along with salt & pepper, and dot the top with butter. Do a double fold along the top and cook over medium heat for about 30 minutes, turning often to prevent burning...
First, shuck your clams or oysters and then dip in melted butter or margarine. For each packet put 2 in the center of a square of oiled foil and and sprinkle with lemon juice and chopped parsley, add a pinch of salt and a shake or two of Tabasco. Seal foil tightly and cook for 3-4 minutes on the grill (2 minutes if in the coals).
Great for that camp-out or party at the beach, or if you happen to drive by a local fish market on the way to the Boonies...
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:: Shrimp & Corn Packs ::
8 Ears Corn, cut kernels from cobs / 1 lb. fresh shrimp, peeled
2 Tbs. Lemon Juice / 1/2 tsp. Sugar / 1 tsp. Salt
1/4 tsp. Pepper, to taste / 1/2 tsp. Garlic Salt
2 Tbs. Cilantro, chopped / 1/4 cup Butter or Margarine
First, mix the salt, pepper, garlic salt and sugar. Then, cut the corn from their cobs and mix with the seasonings mix. Now, peel the shrimp (if you didn't do it at home), sprinkle with lemon juice and cilantro, and mix well. Toss the shrimp and corn mixes together and place mounds in the center of square sheets of oiled foil (4 for large size or 5 for smaller size), dab with butter and securely seal the packs. Place on grill and cook for about 5 minutes on each side.
You can make these up at home and even freeze 'em, if you want. Try adding some finely chopped red bell pepper for some added color...
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:: Portabella Chicken in Foil ::
4 boneless Chicken Breasts / 1 large Portabella Mushroom, sliced thin
1 medium Onion, sliced thin / 2 tsp. dried Tarragon
1/2 cup melted Butter or Margarine (1 stick) / 1/2 cup Flour
2 tsp. dried Parsley / Salt & Pepper, to taste
First, melt the butter and mix in the herbs and spices. Now, dredge the chicken breasts in the flour shaking off any excess. Dip chicken in the butter mixture and place in the middle of an oiled square of foil, top with thinly sliced onion and mushroom slices and wrap up the foil, sealing tightly. Cook for about 30 minutes, turning periodically.
Good with potatoes and a salad...
1/4 lb. Halibut Steak / Dry White Wine, splash / Onion, thinly sliced
Thyme Sprig, fresh / Lemon slice / 1/4 tsp. Fennel Seeds
Fresh Parsley Sprig / Salt & Pepper
Place your halibut steak on a bed of thinly sliced onion rings in the middle of a square of oiled foil, give it a splash of dry white wine and top with a sprig of thyme, a lemon slice, fennel seeds, a sprig of parsley and salt & pepper to taste. Wrap foil (not too tight, leave room for expansion), and cook for about 15 minutes over medium heat. Turn for the last few minutes of cooking...
Lay out a sheet of foil, oil and place a pork chop in the middle (don't trim fat from chop), top with thinly sliced potato and season to taste with salt & pepper. Dot with butter or margarine and double wrap tightly in foil and cook over medium heat starting with the potato side down for about 20 minutes, flip and cook another 10 minutes...
1 potato for each person / French Onion Soup Mix, dry / Butter
Slice your potatoes into 5 or 6 pieces and lay on a sheet of oiled foil, you can do individual packets or a large pouch for a few people. Sprinkle the potatoes with the dry French onion soup mix, add a few pats of butter and a tablespoon of water, Fold up the packet and cook over medium heat for 30-40 minutes, turning periodically, a little less if cooked in the coals.
These are good with some sliced onion added, too...
To start, salt each piece of fish and sprinkle with wine, let this set for about 10 minutes. Salt & pepper the shrimp and cut slits in the tops of the mushrooms. After the fish has finished marinating, arrange a piece of fish on a sheet of oiled foil, top with 3 shrimp and finally a mushroom cap. Seal the foil and cook for about 10 minutes per side, fish should flake easily when done...
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:: Salmon Veggie Packets ::
4 Salmon Fillets, boned and skinned / 2 Carrots, peeled and 2" julienned
2 Celery Stalks, 2" julienned / 1 medium Leek, 2" julienned
5 Tbs. Butter or Margarine / Salt and Lemon Pepper, to taste
4 Tbs. Cilantro, chopped / Lemon Wedges
Your veggies should be julienned and cut to length so they resemble match-sticks. To start, saute the veggies in a little oil until about half way done. Then, spread out a sheet of foil, spray with oil and lay down the salmon fillet, sprinkle with a little salt and lemon pepper, add a generous pat of butter, top with the veggies and then spread out about a tablespoon of chopped cilantro over the top. Seal-up your foil packet and cook over medium heat for about 15 minutes (longer if the fillet is large). Squeeze with lemon when done.
You can use different kinds of fish for this and substitute different herbs. Try topping with a sprig of lemon thyme, or rosemary...
Combine all the ingredients in a suitably sized bowl or large ziploc bag, this can be done at home and kept in the cooler for a few days until needed. To cook, form into a loaf and place in a foil pan (prefab or make one with foil) and cook in a covered barbecue or cover with a foil tent (I use a large foil roasting pan inverted over the smaller meat loaf pan) on the campfire or uncovered grill. Cook over indirect heat so the bottom doesn't burn for 50-60 minutes.
Spread top with ketchup for the last 15 minutes of cooking, you can use a doubled pan to keep the burn factor down. Throw on a few foil-wrapped baking potatoes, the cooking time is about the same...
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:: Swiss Steak Meal in a Packet ::
1 (6 oz.) Round Steak / 1 Tbs. Flour / 1 Carrot, peeled & julliened
1 small Onion, peeled & quartered / 1 small Potato, peeled & julliened
2 Green Bell Pepper rings / 1/4 cup Celery, chopped
2 Tbs. Catsup / Salt & Pepper, to taste / 1 Tbs. Water
First, pound the flour into the steak and place on a square of oiled foil. Now, pile the veggies on-and-around the steak. Give it a few shakes of salt & pepper, top with the catsup and give it a sprinkling of water. Wrap and seal the foil leaving room for expansion and cook for around 30 minutes, turning often to reduce burning...
Trim fat from the pork chops and rub with salt, pepper and sage, to taste. Wrap in oiled foil and cook over med-low heat for about 20 minutes, or until done. Remove from foil and grill over direct heat for a few minutes per side until nicely browned...
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:: Chicken Dinner Packets ::
8 Chicken Pieces / 1 Onion, chopped / 2 Carrots, sliced thin
8 Mushrooms, sliced / 1 (15 oz.) Green Beans, drained
1 (10 oz.) can Cream of Celery Soup (undiluted) / Pepper, to taste
Lay out 4 doubled 18" sheets of foil and put 2 pieces of chicken (1 if using breasts) in the middle. Add the remaining ingredients to a bowl and mix up well. Top the chicken pieces with the soup/veggie mixture. Seal the foil packets and cook for about an hour (or more) over medium heat until chicken is done.
These can be eaten right out of the foil packets, just cut an X in the top with a sharp knife and open up...
Of course foil is the perfect tool for creating, hot flavored bread when camping or grilling, and the flavors are nearly endless. Start with a loaf of French bread (sourdough and whole grain is good, too), and either cut it in half horizontally or in 1" thick slices vertically (slice down to the bottom crust, but not all the way thru). Once you have your slices spread with your flavored butter, wrap it securely in a long sheet of foil. Heat 5" to 6" over medium-hot coals (not in open flame) for about 15 minutes, turning a few times. A foil tent laid over the wrapped bread will help keep the heat in.
Below are some spreads to stimulate your imagination, substitute your favorite ingredients for your own "personalized bread". Use softened butter or margarine for spreading, or melted for brushing on, be sure to mix all ingredients well...
GARLIC BREAD: 1/2 cup butter or margarine, 1 or 2 pressed cloves of garlic (or 1/2 tsp. garlic salt), 1 Tbs. dried parsley flakes (try substituting 1/4 cup snipped chives), 1/4 cup grated Parmesan cheese (optional)...
BLUE CHEESE BREAD: 1/2 cup butter or margarine, 1/4 cup blue cheese (crumbled), 2 Tbs. grated Parmesan cheese. You can also use Roguefort or Feta cheese...
ONION BREAD: 1/2 cup butter or margarine, 2 tsp. instant minced onion, 1/8 tsp. ground black pepper, 1/4 tsp. salt (try adding 2 tsp. caraway seed for an even different flavor...
PARMESAN CHEESE BREAD: 1/2 cup mayonnaise, 1/4 cup grated Parmesan cheese, 1 tsp. dried oregano...
PEANUT BUTTER BREAD: 1 pkg. (3 oz.) softened cream cheese, 3 Tbl. creamy peanut butter, 1 Tbl. butter or margarine...
MOZZARELLA CHEESE BREAD: 1 pkg. (3 oz.) softened cream cheese, 1 cup, shredded Mozzarella cheese, 1/4 cup chopped scallions, 2 Tbl. butter or margarine, 1/2 tsp. garlic salt...
SMOKED HICKORY/CHEESE BREAD: 1/2 cup butter or margarine, 1 cup shredded sharp cheddar cheese, 2 tsp. dried parsley flakes, 1/2 tsp. hickory-smoked salt, 2 tsp. Worcestershire sauce...
ONION/DILL BREAD: 6 Tbl. butter or margarine, 1 Tbl. Dijon mustard, 1 tsp. onion salt, 1 tsp. dried dill...
CHILI BREAD: 1/2 cup butter or margarine, 1 tsp. chili powder, 1/2 tsp. onion salt...
Also try using hoagie rolls or hot dog buns for individually wrapped servings. Even sliced bagels, English muffins or thick "Texas toast" bread slices are good...
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:: Ranch Baked Fish ::
2 lbs. of lean fish Filets / 1 cup sour cream / 1 cup mayonnaise
1 pk. dry Hidden Valley Original Ranch Dressing Mix
1 large can French Friend Onions, crushed
Mix the sour cream, mayo and Hidden Valley mix together. Pat your fish fillets dry with a paper towel and roll in mixture, then roll in crushed French fried onions. Seal in a sheet of heavy-duty foil and cook for 20-25 minutes. Its done when fish flakes easily...
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:: Cajun Dinner Packet ::
1 lb. Ground Chuck / 1 Onion, chopped / 4 Potatoes, diced
1 bag Baby Carrots / Garlic Powder / Cajun Seasoning
Butter or Margarine / Salt and Pepper, to taste
Figure on making 4 servings with this. Start by dividing the main ingredients and placing them on sheets of oiled, heavy-duty foil, in layers. Break-up the ground chuck, add chopped onion, diced potato and finish with baby carrots, dot with a couple tablespoons of butter or margarine and sprinkle with the seasonings. Fold foil creating a tightly sealed packet, but leave room for expansion. Cook on the grill or in the coals, turning periodically for 30-40 minutes.
Cut an -X- in the top of each bag when done and let cool a minute. Eat right out of the foil pouch or slide onto plates. I like mine with a big 'ol spoonful of sour cream on top...
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:: Lemony Foiled Fish Steaks ::
6 Cod or other whitefish steaks (1/2 lb. ea) / Salt & Pepper, to taste
6 Lemons, small / 1 stick Butter, melted / 1/4 cup White Wine, dry
1 clove Garlic, pressed / 2 Tbs. Parsley, chopped
Season the fish steaks with salt & Pepper, to taste, and set aside. Tear off 6 sheets of heavy-duty foil and have ready. Now, peel the lemons (removing as much white pith as possible) and slice thinly, crosswise (1 lemon for each fish steak). Lay half of the lemon slices (seeded) down the center of each sheet of foil, top with a fish steak and the remainder of the lemon slices.
In a bowl, mix the melted butter, wine, garlic and parsley well, and spoon over the fish steaks. Create loose, but tightly sealed, foil packets and cook for about 10 minutes per side on the grill or 20 minutes total burried in the coals.
Open foil packets when done and top with your favorite tartar sauce...
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:: Trout with Crab Stuffing ::
6 Trout, small to med. / 3 slices Bacon, chopped / Old Bay Seasoning
1 small, Onion, diced / 1 (6 oz.) can Crabmeat / 1 cup Bread Crumbs
1/4 cup White Wine, dry / Salt & Pepper / 6 slices Bacon, halved crosswise
Prepare gutted trout by washing in salted water and pat dry with paper toweling, set aside. Fry the chopped bacon in skillet until almost done, add onion and cook until translucent and remove from heat. Drain and flake the crabmeat (check for pieces of shell) and add it to the skillet with the bacon and onion. Add salt & pepper, to taste and a few shakes of Old Bay Seasoning, bread crumbs and wine, and mix well. Stuff trout with mixture. On a suitable sized sheet of foil, lay a half slice of bacon, top with the stuffed trout and the other half of the bacon piece on top. Seal foil creating packets and cook over medium heat (indirect) for 12-15 minutes per side (depending on size of trout). Fish should flake easily when done.
Have some lemon wedges handy, in a bowl, on the table...
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:: Stuffed Chicken Breasts ::
6 bonless Chicken Breasts / 4 Tbs. Butter, melted / 1 small Onion, diced
1 clove Garlic, pressed / 2 cups soft Bread Crumbs
3 Tbs. Parsley, chopped fine / Salt and Pepper, to taste
Start by melting a tablespoon of the butter in a small pan and cooking the onion and garlic for a few minutes, until the onion is translucent. Add the bread crumbs, parsley, seasonings and mix. Add the rest of the melted butter and mix well.
The chicken breasts should be pounded to flatten them out. Lay chicken breasts on squares of oiled foil, spoon stuffing mix equally onto half of each breast and fold-over to cover. Fold and seal foil creating packets and cook over medium heat for about 10-15 minutes per side...
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:: Pot Roast Packet ::
3-to-5 lb. Beef Chuck Roast / 3 Tbs. Seasoned Salt Mix
1 large Onion, sliced / 6 large Carrots, cut
6 large Yukon Gold Potatoes, quartered & halved
1/4 cup Oil / 3/4 cup Catsup / 1/2 tsp. Pepper
1 tsp. Dry Mustard / 1 Tbs. Brown Sugar
1 Tbs. Soy Sauce / 1 Tbs. Wine Vinegar
To start, rub the roast with 1 tablespoon of your favorite seasoned salt blend, then brown on the grill over hot coals for about 15 minutes per side.
Now, place the roast onto a doubled sheet of oiled foil (or use one of the large, pre-formed packets). Top the roast with the sliced onion and distribute the carrots and potatoes around the roast.
The rest of the ingredients will be used to make the sauce for the roast and veggies. Combine the remaining ingredients in a saucepan and cook over med/low heat just till it comes to a boil and remove from the heat. Turn up the edges of the foil some and spoon the heated sauce over the roast and veggies. Seal the packet well, but not too tight, leave some room for expansion when it heats up. Cook over med/hot coals for 1-1/2 to 2 hours turning occasionally with tongs so it doesn't burn (don't puncture the foil with the tongs).
To serve, cut an -X- in the top and peel it back, carefully, to open...
You can use just about any frozen potato product available in your grocer's freezer case for this packet. Like: hash browns (shredded or chopped style), French fries, tater-tots, etc.
Add your potato product of choice in the center of a double thick square of foil along with a tablespoon of butter and salt & pepper, to taste. Seal the packet and cook over hot coals for about 25 minutes, turning a few times to prevent burning. To test for doneness, gently squeeze the packet with tongs, if its soft it should be done. Open the top and cook for a few more minutes for crispness.
Try adding thinly sliced onion or green pepper to the packet, or sliced green onions or chives, or shredded cheese after the top is opened...
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:: Green Bean Casserole ::
1 (12 oz.) pkg. frozen French Style Green Beans
1 can (4 oz.) Sliced Mushrooms / 2 Tbs. Butter or Margarine
Salt & Pepper, to taste / 1 sm. can French Fried Onions
Lay the green beans out on a sheet of oiled foil, top with the mushrooms (drained), salt & pepper to taste and dot with butter. Seal the dish, leaving room for expansion and cook for about 30 minutes, turning often.
Open the foil packet and add French fried onions over the top to your liking...
Pile the sausage and veggies in the center of a square of oiled foil. Now, mix the hot sauce with the sweet-&-sour sauce and spoon over the sausage/veggie pile. Fold up the packet leaving room for expansion and cook over medium heat, turning often to prevent burning.
Serve right out of the foil packet. Have toothpicks handy if using as appetizers or spoon onto plates as an entree...
To start, cut 8 squares of 18" foil. Now, lay down a large cabbage leaf, distribute the ham, beans and corn onto the leaves and top with the remaining cabbage leaves. Fold up foil and seal around the cabbage. Cook for 8-10 minutes per side over medium heat until contents are heated through. The cabbage will keep the contents from burning.
Season with salt & pepper (if needed) when done...
I like to use Granny Smith Apples, but any tart, firm baking apple will do.
Start by cutting the apples in half and cutting the core out (or core whole), leaving the skin on. Combine the butter (or margarine) with the brown sugar, cinnamon, nutmeg and raisins (soak the raisins first in a little hot water to soften), mix well with a fork. Stuff the cores with the mix, put the apple halves back together and wrap tightly in a square of oiled foil. Put these on the coals or grill when you start eating dinner and they will be done when you finish eating, about 20 minutes.
Try using different ingredients also, Red-Hots are good, Grape-Nut cereal is good too, mixed with some brown sugar and butter. For eating, finish it off by topping with a tablespoon of yogurt and granola, or maybe ice cream (if you have a good cooler)...
You need to make a make-shift paper bag out of foil for this one, you can do this by folding the foil over itself and crimping the edges closed. Now, open it up from the open end and stick your hand in, all the way to the end, make corner triangles on both sides creating a flat bottom. Pour in some oil, add the popcorn, close it up at the top by wrapping it around a stick or weenie roasting tool. Hold it over the campfire and make sure you keep shaking it until its done or it will burn.
When its done slit open the foil bag, add some salt and melted butter or margarine (butter flavored salt is good, too) and dig-in. Make sure to make your foil bag big enough for all that popcorn...
:: Banana Boat ::
Large Bananas / Mini-Marshmallows
Chocolate Baking Chips / Other Goodies of your choice
To start, lay your banana down flat and, with a sharp pointed knife, cut a wedge out of the top (down to the center) of the banana, peel back the top portion of the peal and remove the wedge of banana. Stuff this with mini-marshmallows and chocolate baking chips (try different flavors) and pull the peal back over the top. Wrap in foil and cook over medium heat for 5-10 minutes, until the marshmallows and chocolate chips melt.
You might try adding other ingredients also, like pineapple chunks, maraschino cherries, chopped nuts, etc...
:: Peach Packets with Raspberry Sauce ::
1/2 pkg. Frozen Raspberries in light syrup / 2 tsp. Lemon Juice
2 med. Peaches or Nectarines / 2 tbs. Brown Sugar
1/4 tsp. Cinnamon / 2 Tbs. raisins
1-1/2 tsp. Rum Flavoring / 2 tsp. Butter or Margarine
At home, partially thaw the frozen raspberries (1/2 of a 10 oz. pkg.), put this in a blender with the lemon juice and blend until smooth. Strain this to eliminate the seeds and store in a baggie or container (this will live in your cooler at camp). When ready to prepare, cut your peaches in half, remove the pit and peel, and lay 2 halves in the middle of a sheet of foil (cut side up), this will make 2 packets. Mix the brown sugar, cinnamon and raisins together and divide the mixture between the 4 peach halves. Sprinkle the tops with a little rum flavoring and dot with butter or margarine. Seal your packets and cook over medium heat for about 15 minutes, the peaches should be thoroughly heated through.
Serve with the raspberry puree spooned over the top and maybe a spoonfull of ice cream or yogurt...
Peel your bananas (sliced if you want) and place in the center of a buttered sheet of foil. Crumble some brown sugar (a couple tablespoons, or so) over the top of the banana, sprinkle with a tablespoon of lemon juice and add a splash (1 tablespoon, or so) of rum or rum flavoring. Seal the foil and cook over low heat on the side of the grill for 12-15 minutes.
Great with a scoop of yogurt or ice cream...
Cut nectarines in half, remove the pit and stuff a marshmallow in the center (do not peel). Place in the center of a sheet of foil, give it a shake of cinnamon and seal the foil creating yor packet. Heat over the campfire or barbecue (marshmallow side up) until marshmallow is melted. Unwrap, cool a bit and enjoy...
Cut the donuts in half (bagel like), add a drained slice of pineapple to the bottom half of the donut, give it a shake or two of cinnamon and top with the top half of the donut. Wrap tightly in foil and cook for a few minutes per side on the grill or in the coals.
Along with the cinnamon try a little crumbled brown sugar, or shake or two of sweet paprika or a mild chili powder...
Make smores sandwiches with a chocolate square and 2 marshmallows sandwiched between 2 graham cracker squares. Wrap this lightly in their own, lightly greased, square of foil. Grill over med/low heat only for a couple of minutes per side, turning once, or until the marshmallows are melted...
The ingredients are for 1 serving for adults or maybe 2 for kids.
First, cream the butter and brown sugar together in a small bowl. Now, lay out a 12" square of foil, spray with oil and lay down 2 pineapple rings in the center. Cut the donut in half (like a bagel). Spread the butter/sugar mix evenly over the cut sides of the donuts and place the donuts (upside-down) over the pineapple slices, the butter/sugar mix should be inbetween the donuts and pineapple slices. Fold-up the foil, tightly, and cook over medium heat for 5-7 minutes, turning briefly near the end.
Open up the foil packet and eat, pineapple side up. Try a dollop of whipped cream on top of each...
Cut the fresh fruit into bite-sized chunks and divide among 4 squares of foil along with the pineapple. Crumble on the brown sugar, add pats of butter or margarine and dribble on the lemon or lime juice. Seal the packets and heat over medium heat for about 10 minutes or until heated through.
Slit the packet open and eat right out of the foil...
