Main Dishes
Foil Dinner
1/4 lbs Ground beef*
1 Carrot, sliced*
1 Potatoes, sliced*
Small onion, diced*
Seasonings
Butter
Heavy duty aluminum foil
Layer all ingredients in the center of a piece of aluminum foil. Season to taste. Top with butter. Fold foil and secure tightly. Leave room for expansion. Place packet on hot coals for approx. 20-30 minutes. Turn and rotate often.
Be Creative -- Use various meats, vegetables, seasonings and sauces etc.
Camper's Pizza
Bread
Butter
Mozzarella cheese
Sauce
Pepperoni, sliced (other other)
Butter one side of two slices of bread. Place one slice of bread on your pie iron with buttered side down. Top with 1 1/2 tablespoons of pizza sauce, cheese and pepperoni. Place other slice of bread on top with buttered side out. Place pie iron on hot coals. Turn often until bread is toasted.
Kabobs
1 lb of Sirloin steak, cut into 1" cubes
Marinate seasonings ( Italian dressing, BBQ sauce etc)
Assorted vegetables, sliced
Ziplock bag
Place your marinate mixture in bag, add beef. Mix well. Refrigerate for a while for maximum flavor. Alternate beef and vegetables on metal or wooden skewers.* Grill over hot coals for 10-15 minutes until cooked. Turn and rotate often.
* Soak wooden skewers in water for 30 minutes prior to using.
Baked Spaghetti
1 large onion, chopped
1 clove of garlic, minced
4 tablespoons shortening
1/2 lb ground beef
2 cups water
2 cans tomato soup
2 teaspoons chili powder
1/2 lb uncooked spaghetti
1 cup grated sharp cheese
Cook onion and garlic in shortening in Dutch Oven. Add beef and cook. Stir occasionally. Drain excess grease. Mix in the soup, water and chili powder and cook a few minutes longer. Break spaghetti into inch pieces and stir into sauce until all covered. Bake for about 1 hour. Stir approximately every 15 minutes. Then add cheese to top. Bake another 15 minutes.
Campfire Stew
1 lb Ground beef
1 small onion
Garlic salt
Other seasonings
1 can vegetable soup
In Dutch Oven, brown meat with onion, garlic and seasonings. When meat is thoroughly cooked add canned vegetable soup and simmer till heated through.
Serve with foil wrapped potatoes and biscuits.
Fish on a Stick
Piece of fish (trout, etc.)
Grilling fork or green hardwood stick
Thread fork through the fish. Cook over hot coals. Cook both sides until fish flakes at the thickest part. Serve with foil wrapped potatoes.
Have extra pieces of fish ready in case some fall into the fire.
Fabulous Pork Tenderloin - Submitted by Vicki Henderson
1 pork tenderloin roast (boneless chicken breasts can be substituted)
5 small red potatoes
3 carrots
1 medium onion (sweet if possible)
2 zucchini
1 tomato
1/4 lb. of fresh green beans
4 half-ears of corn (cobbettes)
garlic salt
olive oil
ground pepper
Spread 2 layers of heavy duty foil side by side, with middle overlapping. Drizzle olive oil onto foil. Place tenderloin in the center (lengthwise) of the foil. Cut potatoes into 1/4 inch slices and place on and around the meat. Cut other vegetables into large pieces and place on and around the meat. Sprinkle with garlic salt and pepper. Cover food with another piece of foil and fold the top & bottom foil together to seal the packet. Place on hot coals for 60 to 90 minutes.
As a variation, leave out the olive oil, garlic salt & pepper, and cover the meat & veggies with Italian salad dressing instead.
Rouladens - Submitted by Paula Sheagley
Use thin steak. Salt and pepper meat. Spread one side with mustard. Add chopped onion. Roll around a slender dill pickle (or half a large one, lengthwise).
Tie "bundle" with string. Put on stick to roast. Sear, then broil.
