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FOIL FAJITAS
3 pounds of grilled chicken
2 bell peppers, 1 red and 1 green, sliced
2 onions sliced
1 package fajita seasoning mix
12 fajitia size tortillas
aluminum foil
Make desired amount of foil pouches, 1 per person. Inside each pouch place a handful of peppers, chicken and onion. Make fajita mix in a bowl, and when dissolved pour equally into the foil packs. Seal the foil so it will not leak.
Place on warm coals until hot. Serve with tortillas.
FRIED RICE DINNER
Any variation of meat/shrimp/veggies work well with this fried rice dish.
1 cup cooked rice
1 pound smoked sausage
1 egg, beaten
1 pound frozen peas
1 red pepper, chopped
1 can sliced water chestnuts
3 scallions, chopped
1/4 cup vegetable oil
salt and pepper to taste
additional sesame oil, if desired
Cook rice ahead of time and toss with 3 tablespoons of vegetable oil and 3 tablespoons of sesame oil, then pack in a zip-lock bag and store in the cooler, along with the frozen peas, until ready to use.
In a large skillet, brown sausage, cut into bite-sized pieces, and drain fat after browning.
Add rice and 3 tablespoons of vegetable oil (add more oil during cooking if needed). Allow rice to brown a bit on the bottom, then toss.
When rice looks sufficiently golden, add beaten egg, stirring to break up large pieces. Add peas and red pepper. Cook until peas are tender. Add water chestnuts to warm through. Add scallions, salt and pepper to taste; add more sesame oil if needed.
Servings: 6
Prep. time: 30 minutes
SAUSAGE and POTATOS
1 package of sausage or Kielbasa
1 package of pre-diced potatoes with onion
salt and pepper
Cut sausage into diced up pieces. Mix sausage and potatoes in a pot. Cover with foil. Cook over a campfire for 30 to 45 minutes, or until potatoes are cooked. No need to add water, oil from the sausage keeps it from sticking.
Salt and pepper to taste.
Servings: 4 - 5
Prep. time: 45 minutes
CAMP PIZZA
3/4 lb Ground Beef
1 medium onion; chopped
8 oz refrigerated cresent rolls
8 oz pizza sauce
1 cup Mozzarella cheese
2 oz. of any pizza toppings
Brown ground beef and onion in 11 to 12 inch cast iron skillet over medium coals. Remove and drain. Pour off drippings from the pan. Seperate cresents and place in skillet, points towards the center, to form a circle. Press edges together to form bottom crust about 1 inch up the side of pan. Spread half of pizza sauce. Spread ground meat mixture over sauce. Cover with toppings to your taste. Pour remaining sauce over all; sprinkle with cheese. Place pan in center of grid over medium coals. Place cover on skillet: cook 25 to 30 minutes or until crust is lightly browned.
CAMPFIRE HASH
2 tbsp cooking oil
1 lg onion, chopped
2 garlic cloves, minced
4 lg potatoes, peeled and cubed
1 lb smoked sausage, cubed
1 can chopped green chile’s, (4 oz)
1 can whole kernel corn, drained
In a Dutch oven, heat oil. Saute onion and garlic until tender. Add potatoes. Cook, uncovered, over medium heat for 20 minutes, stirring occasionally. Add sausage; cook and stir until potatoes are tender and well browned, about 10 minutes more. Stir in chilies and corn; cook until heated through.
CINNAMON-SUGAR BISCUIT STICK
Can of Ready to Cook Biscuits
1/2 c. Sugar
5 Tbsp. Cinnamon
1 Stick Butter
Green Sick or Camping Fork
Melt butter in square cake pan & keep warm. Mix cinnamon & sugar & place in pie pan. Open biscuits & roll into long strip. Roll around stick and hold over fire without touching flames. Cook until light golden brown. When dough moves easily without sticking, it is done. With a fork, roll dough in butter, place in cinnamon sugar and roll.
CORN ON THE COB
Corn on the cob with the husks left on
Soak the corn, with the husks still on, in water making sure they are fully submersed. You can even soak them in a lake, stream, etc. Remove the corn from the water and place directly over or on hot coals.
Allow to cook for about 15-20 minutes, rotating a couple of times, and then remove from the fire and remove the husks.
The corn will be roasted and it’s delicious with some butter and/or salt.
FOIL-BAKED CRAPPIE
2 pounds crappie fillets
3 tsp lemon juice
3 tb butter
1/2 tsp basil
1/2 tsp dill
Salt and pepper
Rub fillets with butter and place on aluminum foil. Sprinkle lemon juice, basil, and dill onto fillets and add salt and pepper per your preference. Fold foil over fillets and tightly seal edges to enclose fillets in a “foil pocket”. Bake or grill for approximately 15 minutes or until fillets are white and flaky.
FRY BREAD
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup water
vegetable oil
Mix all ingredients in a large bowl, cover and let set for about an hour. Preheat your cast-iron skillet with about 1/4 inch oil. Divide dough into four pieces, pat each piece to about 1/4 inch thickness, and fry on first side for 3-5 minutes, or until golden brown.
Use tongs to flip and repeat for the other side. Remove to paper towels to drain.
Variations: - serve plain as bread to accompany a meal. Top it with chili, cheese, lettuce and tomato for an Indian taco.
Sprinkle with powdered sugar for a sweet treat. Drizzle with honey and sprinkle with crushed pecans for a breakfast roll.
HOBO PIES
Hamburger
Potatoes
Carrots
Salt & Pepper
Onion or Onion Salt
Crushed Garlic (optional)
Double foil and butter very well. Add hamburger patty first, then sliced potatoes and then carrots, all salt and peppered well. Add onion or onion salt and cook on rack over fire until done. Because it is hamburger, it takes a while to cook.
When I was a kid, we used to cook these in coffee cans with the hamburger patty on the bottom, thick slice of onion on top of the patty and carrots on top of the onion. We put a piece of foil over the top with a small hole to vent it. Then you could put the can in close to the coals, turning it occasionally.
POTATOES THROWN IN COALS
Eat right out of your pouch for easy clean-up, plus you don’t waste a dish.
2 potatoes
1 onion
1 red pepper
Butter
Lemon Juice
salt and pepper, to taste
Lay out two foil squares. Slice potatoes, onion and red pepper. Layer butter throughout. Add a little squeeze of lemon juice and some salt and pepper to taste. Seal up your pouches, and make sure you move flame aside in your campfire pit and lay pouches directly onto coals.
Cook 25 to 35 minutes turning halfway through.
POTATOES ON THE GRILL
5-6 large Idaho potatoes with skin on, scrubbed
and sliced into 1/4 inch rounds.
4-5 garlic cloves (more or less) chopped fine.
1 stick butter or margarine
6 slices raw bacon cut into 1” pieces
1 large onion chopped coarsely
salt & pepper to taste
Use a large piece of Heavy duty foil (double sheets if regular foil). In the center alternate all of the ingredients until used up.
Fold foil to make a rectangle packet. Place on grill and cook. Allow approximately 40 - 50 minutes on a medium grill. Check to see if potatoes are tender, if not cook till tender. Enjoy!
SHERRIED GRILLED VIDALIAS
1 vidalia onion
1 large beef bullion cube
1 tablespoon cooking sherry
1 tablespoon butter
1/2 cup swiss cheese
Core the center of onion without going all the way through to bottom.
Place onion in center of large square of foil (enough to neatly wrap onion and ingredients). Stuff bullion cube in hole (break in two if needed). Add sherry to hole. Spread butter on top.
Carefully wrap onion with folds on top.
Grill till onions are tender (can be baked in oven as well). Open foil carefully and sprinkle with swiss cheese and close foil till melted. Open carefully and enjoy.
WALKING TACOS
1 Lb. Hamburger
1 Pkg. Taco Seasoning
1 Small Onion
Chopped Lettuce
Shredded Cheese
Chopped Tomato
Sour Cream
Salsa
1 Oz. Bag of Doritos
Brown hamburger and onion, drain. Add Taco Seasoning according to directions. Let simmer until taco seasoning is absorbed. Take your Dorito bag and press together smashing the chips. Open the bags of chips. Add your Hamburger mixture along with all/any of the toppings you desire. Take a plastic fork and enjoy! Kids love this one.