Over a Cup of Coffee: Recipes for the campfire
As I write this column, it’s snowing and the ground is white, so it doesn’t look much like the season for cookouts and campfires. However, the weather will warm up again in a day or two. This week’s column features two recipes for cooking outdoors, either in campfire coals or on the grill.
When I was a child, Mom used to make mini-meal packets in aluminum foil, and we took them with us when we went on fishing trips. She made the packets by placing sliced raw potatoes on the foil first. She put sliced onions on top of them, then hamburger patties, and slices of bacon last. The aluminum foil packets were cooked over hot coals. I can still remember how Mom used a glove to open a packet to check on the “doneness” of the potatoes. It didn’t matter that the potatoes were sometimes burned on the bottom. The meals were wonderful.
Campfire-Foiled Chicken Dinner
• 6 chicken breasts, precooked at home
• 6 carrots, sliced lengthwise and parboiled
• 6 small potatoes, sliced lengthwise and parboiled
• 1 onion, sliced in 6 slices
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 4 tablespoons butter (divided into 6 squares)
Boil chicken breasts for 20 minutes at home. Place chicken, carrots, potatoes, 1 slice of onion, some of the soups, and a pat of butter on 6 squares of heavy aluminum foil, dull side out. Seal lightly and freeze until needed. At the campsite, bury the packets in hot coals. Cook for 30 minutes, turning the packets once or twice, until potatoes are tender.
• 4 to 6 potatoes
• ¼ cup cooking oil
• 4 slices bacon, diced
• 2 slices cheese
• 1/3 cup Italian dressing
• ½ cup Caesar dressing
• 1 teaspoon garlic salt
• 1 teaspoon salt
• Pepper to taste
Peel potatoes, grind, shred, or slice on aluminum foil.
This week’s recipes come from a fundraising cookbook I purchased a long time ago. The cover is missing.
If you have recipes that you would like to share with readers, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.