By R. Maxine Lundquist
Heat taco briefly in a non-stick frying pan over medium heat on a Coleman stove. Remove taco to a plate and spread some Nutella over entire warmed surface of taco. Peel a banana and slice lengthwise into two long halves. Place one half at the bottom of the taco (banana will stick over rounded end) and roll up completely, securing with a toothpick. Repeat for other taco. Serve.
Bran Muffins Baked in an Orange
- 4 oranges
- 1 pkg. bran muffin mix
- 4 large squares tinfoil
Cut off top of orange and scoop out flesh, saving the tops (you can use the orange flesh in a fruit salad for the grown-ups’ breakfast). Mix bran muffin mix in a bowl, set aside. Spoon the muffin mix into the oranges, Place the tops back on and wrap securely in the tinfoil. Place among hot coals of campfire, turning every five minutes. Depending upon the thickness of the orange peel the muffins should be ready in about 20 minutes to a half hour. Peel carefully or simply remove the top and eat with a spoon.
- 1-4 slices bacon per person
- 1-2 eggs per person
- 1-2 slices of thick-cut bread per person
- 1-2 squares tinfoil per person, about 2-3 times the size of individual slice of bread
Lay square of tinfoil on a paper plate that has a rim, so that the edges of the tinfoil are curved up slightly (this is so the egg won’t run out before you’ve wrapped it up). Take a slice of bread and tear a hole out of the middle about the size of the yolk of an egg. It doesn’t have to be exact. Grease tinfoil with a little oil or butter, or do yourself a favor and take some Pam cooking spray with you and spray tinfoil. Lay 1-2 strips of bacon cross-wise on center of tinfoil. Place bread with the hole in the middle on the bacon. Break one egg into the hole in the bread. Carefully bring up top and bottom sides of tinfoil and fold over center. Do the same with the right and left hand sides, sealing everything in. Place packets on a grill over the campfire, turning over once after 5 minutes. Leave for another five minutes, longer on each side if the day is cold. Serve on paper plates in packets.
Dogs in a Blanket
- 1-2 cooked sausages or wieners per person
- 1 pkg. Pillsbury crescent rolls (will wrap 8 sausages)
- 1 square tinfoil or one skewer per sausage roll
Because campfire cooking can be dicey, it is always best to precook the sausages before wrapping. That way you know the pork is cooked thru. Open crescent roll package and separate dough into individual squares. Wrap each sausage or wiener in the dough. At this point you have the option of wrapping each one in tinfoil and “baking” it on a grill over coals, or skewering them lengthwise and holding them over the fire, turning slowly so as to cook the dough. This last option, while exciting for the first minute for kids, can quickly become tiresome, for the younger ones especially. It wouldn’t hurt to have extra tinfoil ready so that the half-cooked sausage roll can be wrapped and finished over the grill.
- About 1/4 pound hamburger per person
- 1 garlic dill pickle per hamburger loaf
- 1 tsp.-1 Tbsp. dried minced onion per hamburger loaf
- 1/8 cup bread crumbs per hamburger loaf.
- 1 quail’s egg per hamburger loaf
- 1 square tinfoil per loaf
- 1 pita pocket per loaf
quails’ eggs are used here because they are not only dynamite nutrition-wise, they’re also the right size for mixing up individual hamburger loaves. If you’re making more than one, though, you can add a regular chicken’s egg per 1/2 lb. of hamburger if you prefer. Mix the hamburger, egg, onion and breadcrumbs together well. Take mixture and mold it around the dill pickle, then wrap the “loaf” in foil. Place in coals or on grill. If placing in coals it is always a good idea to wrap the meat in another layer of tinfoil. Cook for about a half hour, turning every 5 minutes or so. Remove from heat, check for firmness, and then place loaf in pita pocket, lengthwise or sticking up out of it–the idea is to be able to hold the loaf so it can be eaten by hand.
Tuna Salad on Baguette Slices
- 1 can tuna
- 1/4 cup finely chopped celery
- 1/4 cup minced raw onion
- 1/8 cup mayonnaise
- 1 tbsp. Dijon mustard
- 1 baguette
Combine first 5 ingredients in a bowl, mixing well. Set aside. Slice baguette into rounds and place on a tray or individual paper plates or what have you. Spoon tuna salad onto baguette rounds and serve.
Pizza in a Fry Pan
- 1 large tortilla
- 1 8-oz. package pre-grated Italian cheese blend (or whatever you prefer)
- 1 8-oz. can tomato sauce
- small bowls of sliced mushroom, pepperoni, onion, tomatoes, extra cheese, etc.
- 1 non-stick fry pan with an all-metal lid (very important)
- 1 piece of tinfoil large enough to lay over top of frying pan
This requires a large, non-stick pan the size of a large tortilla for ease of cooking. Place tortilla in pan. You can ensure no sticking if you oil the pan lightly with olive oil first. Spoon tomato sauce over entire surface of tortilla , then spread grated cheese over sauce. Add whatever extras the kids want on it. Once the pizza has been “loaded”, place tinfoil over top of pan so that foil is resting on rim and not touching the food beneath it. Carefully fit all-metal frying-pan lid over the tinfoil. Take over to the campfire and shovel a few hot coals on to the lid in a single layer. Place pan on a grill over the fire and let it heat for 5-15 minutes, depending on how cold the day is. Don’t place pan directly on to coals as the bottom or your pizza will burn in no time. After 5-15 minutes, scoop off coals, brush ash away as best you can and with heavy gloves remove the lid. Take off tinfoil. If pizza is hot, slide it out on to a clean surface and cut into wedges. If it seems like it could use a little more time, replace the tinfoil, put the lid back on and scoop fresh coals onto the lid, replacing the pan on the grill, for a few minutes more. This will serve about 4 kids. I can eat one by myself. Just saying.
Baked Potato Burgers
- 1 pre-baked potato per person, halved lengthwise and potato scooped out, leaving shell
- 1/4 cup pre-cooked hamburger per person
- 1/4 cup grated cheese per person
- 1 part each sliced mushroom, chopped onion and diced celery per person, sautéed until tender
- 2 squares of foil per person
- 1/8 cup chopped fresh green onion
- 2 tbsp. sour cream or Balkan-style yogurt
Mix hamburger, cheese, and sautéed vegetables and half the scooped out potato together well and stuff the potato shells with them. Place each potato half on its own square of tinfoil. Top potatoes with cheese and wrap securely. Grill over campfire, being careful when turning the potatoes that the foil doesn’t leak melted cheese out. Cook for about 15-20 minutes. Serve on paper plates with a dollop of sour cream and green onion, and more grated cheese if desired.
- 1/4 cup ground chicken or beef, broken up (uncooked)
- 1 cup chopped vegetables–corn, peppers, tomatoes, celery, etc.
- 1 tsp. butter
- 1/4 tsp. garlic powder
- salt & pepper to taste
- 1 square of tinfoil
Butter the square of tinfoil and then lay the meat and vegetables in the center. Add the garlic and salt and pepper. Wrap into packets securely so it doesn’t leak, leaving a little room at top for steam. Lay on grill, or double-wrap if laying directly on to coals. Cook, turning over regularly, for a half hour. Place packet on paper plate, open top of foil, allow to cool a little and eat!