| Easy Foil Dinners | |||
| This
is a very fast, very easy meal that can be ready in about 45 to 60 minutes when cooked
over the hot coals of a campfire or on a hot charcoal grill. I originally picked up
this recipe at Girl Scout camp. Kids can help put it together so you know it's easy.
The trickiest part is to be sure that the foil packets are very tightly sealed.
If you are at home or do your camping in a trailer or motorhome with an oven, these may be cooked in the oven at 350 degrees for about 45 minutes. Allow a little more time if the meat patties are made thick. Serve with bakery bread and applesauce cups for a more filling meal.
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| Tear sheets of
heavy-duty aluminum foil (the long kind) into a (more or less) square.
Make one or more dinners for each member of your party. Use about 1/4 lb. of ground meat for each patty. With the shiny side of the foil up, place a ground beef, ground turkey or ground buffalo patty near the middle of the square.
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| finely chop 1 to 2
Tablespoon of yellow, white or red onion for each foil dinner according to preference or
use dried chopped onion (a few sprinkles onto each meat patty).
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| Drain: | |||
| 1 15-16 oz can of corn | 1 15-16 oz. can of sliced white potatoes | ||
| 1 15-16 oz. can of carrot slices |
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| Three
cans of vegetables will make between 4 & 6 foil dinner packets.
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| Then
divide the drained canned vegetables evenly among the foil dinners, placing on top of the
meat. Sprinkle each with salt and pepper to taste and loosely bring the opposite
sides of the foil together over the meat and veggies. Fold the foil closing the packet,
straight across then do a very tight double or triple fold along the first folded
edge, but allow as much extra room inside the packet as possible so that the packets can
expand while cooking. After insuring a tight seal across the top, double or
triple fold each side, trying to be sure that the edges are truly sealed tightly, so
very little/or no steam and liquid can escape.
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| Place
the packets carefully on the grilling rack within 2 inches of the coals. If they are
to be made in the oven, put them on a shallow pan (a cookie sheet with sides) in case
there should be any leakage to save oven cleanup. Remember, the tighter the seals,
the better -- for the juices will be trapped inside and blend the flavors together and
keep the meat moist. When done, the packets can be carefully opened or cut across
the top (watch out for steam burns) while resting on a dinner
plate and eaten from the foil packets, making for very easy washing of the dinner plates. Since these are cooked with the meat patties closest to the coals/heat source, there is no need to turn them. As a matter of fact, it is better not to turn them, as you want to maintain a good seal and avoid leaking of juices.
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 10/17/10 More Camp Recipes coming soon!
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