A camping recipe from Cindi Stokes. Our scouts do this recipe the first night of every camping trip.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 pound meat (hamburger, chicken, shrimp or beef tips/stew)
- mixed fresh vegetables (potatoes, onion, broccoli, carrots, etc.)
- butter (if meat has no fat)
- salt and pepper, to taste
- heavy duty foil or foil pouches
Preparation:
Prepare the foil pack at home, even the night before, and keep in a cooler. Fire preparation is the first order of business. When the coals are hot, you're ready to cook. Test doneness on one pack before pulling them all off the heat. This recipe gets better with experience. Ingredient combinations can be modified each time to find everyone's favorite. Vegetable-hating kids can even make this with hamburger and cheese, place cheese between two thin patties and wrap tightly.
Layout four foil sheets 12 inches in length, or open 4 foil pouches. Cut meat into bite-sized pieces, or shape hamburger into meat balls. Leave shrimp whole. Add a serving to center of each foil pack. Add chopped vegetables of choice to each. Broccoli cooks easily, so use whole florets. Potatoes and carrots are very hard, so slice into smaller than bite-size pieces. Add butter to chicken or shrimp to ensure the whole thing doesn't stick to the foil. Season and close the bag or fold foil with center seam and ends sealed well. Cook over fire. Can be done directly on coals, but you must turn more frequently. When you can smell them, they're done, about 20 minutes, rotating and turning often with tongs. Remove from heat and allow them to cool on the ground or other safe surface. Open carefully, steam may be hot. Eat from opened foil. All you need is a fork and beverage.
Layout four foil sheets 12 inches in length, or open 4 foil pouches. Cut meat into bite-sized pieces, or shape hamburger into meat balls. Leave shrimp whole. Add a serving to center of each foil pack. Add chopped vegetables of choice to each. Broccoli cooks easily, so use whole florets. Potatoes and carrots are very hard, so slice into smaller than bite-size pieces. Add butter to chicken or shrimp to ensure the whole thing doesn't stick to the foil. Season and close the bag or fold foil with center seam and ends sealed well. Cook over fire. Can be done directly on coals, but you must turn more frequently. When you can smell them, they're done, about 20 minutes, rotating and turning often with tongs. Remove from heat and allow them to cool on the ground or other safe surface. Open carefully, steam may be hot. Eat from opened foil. All you need is a fork and beverage.
Servings: 4
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