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I’m preparing for our annual Pioneer Club camping trip. As I look over the menus, I have to choose among several options for our Saturday night supper, to be cooked on a campfire.
These two recipes have both been a big hit with kids and grown-ups alike, and in fact, I used the first one for family camping trips, too. The results are similar, but the second is a little easier (probably because the recipe was written to be prepared by fifth to seventh graders). The second also cooks a bit more quickly.
Meal in a Bundle
2 lbs. lean chuck, cut into 1-inch cubes
6 medium potatoes, peeled and diced
6 T. chopped onions
6 carrots, sliced
½ c. chopped parsley
2 10 ½ oz. cans condensed mushroom soup
Salt & pepper to taste
Tabasco sauce
Divide above ingredients into 6 equal portions. Place each portion on an 18-inch square of heavy-duty aluminum foil. Add a couple dashes of Tabasco and 1 tablespoon of water to each portion. Salt and pepper to taste. Bring up corners of foil and twist at top to close bundles. Line grill with heavy-duty aluminum foil and place bundles on grill, 2 inches above hot gray coals. Cook 1 hour. Serve right in the foil. Makes 6 servings.
Ground Beef Packets
Chop raw vegetables (potatoes, carrots, celery, and so on) into about 1-inch chunks. Put as much as you will eat on a large sheet of heavy-duty foil. Sprinkle ¼ package of onion soup mix over the vegetables. Add a little water. Add ¼ pound of crumbled raw ground beef. (Do not pack ground beef – leave it loose!) Wrap the foil securely, and bake on hot coals for about 20 minutes, turning once.
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