Potato Packs
From Marcy Keup of WITC
For each pack you will need:
aluminum foil
butter, margarine or cooking spray
1 - potato, washed and sliced
1/2 onion, sliced
1 - carrot, peeled and sliced
parsley (optional)
seasoning salt
Take a sheet of aluminum foil. Put a dollop of butter in the center (or spray the foil). Spread out potato, onion and carrot slices (if you put the potato slices down first, they get nice and crisp). Put another dollop of butter on top for flavor. Sprinkle with parsley and/ or seasoning salt (or try your own favorite seasoning). Wrap up the potatoes and put on the grill. Cook 30-50 minutes (depending on how hot the fire is). Test by sticking a fork in the packet. When the fork pierces the vegetables, they are done.
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For these potato packs you will need:
aluminum foil
potato slices
onion slices
cheddar cheese (or your favorite)
salt and pepper
butter
On a sheet of foil, put potato slices, onion slices and cheese in 2-3 layers. Season with salt and pepper. Top with a generous dollop of butter. Seal foil and grill packs 30-45 minutes.
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found this on the under the camping recipes at: http://www.michcampgrounds.com/tips.html
For banana boats, you need:
aluminum foil
bananas
mini marshmallows
chocolate chips
Cut the banana down the middle (creating two "boats"), leaving the peel on. Stuff with chocolate chips and marshmallows. Wrap in aluminum foil and set in coals. Eat warm.
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aluminum foil
ham slice, 1/2" thick per person
1/2 tsp. mustard
1/2 tsp. brown sugar
2 Tbsp. pineapple chunks
Cut two pieces of foil twice the size of the ham slice. Spread both sides of the ham slice with mustard. Put ham slice on one side of one piece of foil. Sprinkle with brown sugar, top with pineapple chunks and juice. Fold foil into an envelope, crimping edges securely. Repeat with second foil layer. Cook 6 minutes a side on top of gray charcoal coals.
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Red Wine-Grilled Corn on the Cob
Pull back husks and remove silk from ears of corn. Close up husks again and tie husks at the tip of the ear with a bit of string or a piece of corn husk. Soak ears 30 to 45 minutes in cheap red wine. Grill over hot coals.
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2 eggs
2 Tbsp. oil
1 cup milk
1/2 cup flour
1 Tbsp. brown sugar
1 tsp. baking powder
1/4 tsp. salt
1 cup regular oatmeal
cinnamon
1/2 cup chopped pecans (optional)
Beat eggs. Beat in oil and milk. Combine flour, sugar, baking powder, salt and oatmeal and cinnamon. Add to wet ingredients. Stir only until moistened (batter will be lumpy). fold in pecans if desired. Fry on a hot griddle.
Note:
Susan said she mixes the dry ingredients before leaving home. You could also mix in enough dry milk powder so you don’t have to take milk along. Also, you could use powdered eggs. The only thing you’d need to add at the campsite would be oil (or melted shortening, butter or margarine).
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Ice Cream Topping
from Jim Packard of WPR
mango pieces
banana pieces
pineapple pieces
brown sugar
Put in foil packet. Grill until heated through. Enjoy over ice cream.
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Heat butter over medium heat in a heavy saucepan until it melts. Continue heating until a foam forms on top. Remove from heat and chill (in the refrigerator or freezer) until the butter forms a solid chunk. Loosen butter chunk around edges with a knife. Remove chunk from pan (discard the milky liquid) and wash thoroughly under cold running water. You now have just butter fat with no milk solids (which cause butter to turn rancid and also to burn when you are cooking with it). You can store the butter at room temperature, or keep it refrigerated until you wish to cook with it. It’s great for sautéing
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Being that this is a camping meal.. I don't think there are measurements to this, but I will guess.
For each dinner, you will need:
2 Tbs onion chopped (or more if you like onion)
1/2 - 3/4 cup raw ground beef
1/2 cup corn (doesn't matter if it was frozen, fresh, or canned) if using canned corn, drain the liquid off
1/2 cup green beans (drain liquid if using canned)
1/2 peas (drain liquid if using canned) - Or use your favorite vegetables.
Mix all ingredients and put on a sheet of aluminum foil (or Reynolds foil bags)
Wrap up and place on grill or over fire.
This takes about 30-50 minutes to cook. Depending on the number of dinners prepared and how big they are. Test by unwrapping and peaking in.
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Personal Campfire Pizza and Pie for
Dessert (kids love this one!!)
Marcy Keup, WITC Staff
For this you will need a pie iron ( http://northerndisposals.com.au/product.asp?code=CAI0030&Tc= )
Get a campfire going... let it burn for quite a while to build up coals (these cook best over a small flame with hot coals instead of a roaring fire)
PIZZA
Ingredients:
Bread
Butter
Prego Sauce (or other spaghetti sauce)
Ground beef (cooked)
Mushrooms (Fresh sliced or canned [drained] )
Pepperoni
Onion (finely chopped)
Garlic (finely chopped)
Mozzarella Cheese
(Substitute with any of your favorite pizza fixins)
Assemble:
Take a camp pie iron, open it, and lay it flat
Butter 2 pieces of bread
Place 1 piece of butted bread one of iron pieces (butter side down)
Layer it with Prego and then add a small amount of the other ingredients
Place the other piece of bread (butter side up) on top.
Close cooking iron. (crust usually sticks out - cut it off)
Cook over the hot coals rotating occasionally.
Peak after a couple minutes... if the bread is toasted, your personal pizza is done.
NOW FOR DESSERT
You will need the pie iron for this too.
Bread
Butter
Canned fruit (drained) or canned pie filling
Assemble:
Take a camp pie iron, open it, and lay it flat
Butter 2 pieces of bread
Place 1 piece of butted bread one of iron pieces (butter side down)
Dollop pie filling in the middle or drained canned fruit.
Place the other piece of bread (butter side up) on top.
Close cooking iron. (crust usually sticks out - cut it off)
Cook over the hot coals rotating occasionally.
Peak after a couple minutes... if the bread is toasted, your pie is done.
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Links to Campfire/Grill Recipes
http://www.culinarycafe.com/Barbeque.html
http://www.michcampgrounds.com/cooking.html
http://www.rmc.com/wrap/good_food/recipe_box/
http://www.gorp.com/gorp/food/main.htm
http://www.macscouter.com/Cooking/
http://godzilla.eecs.berkeley.edu/recipes/camping/
Chef Knutson 
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