BAKED POTATO IN A CAN
- 1 medium size potato
- heavy duty aluminum foil
- tin can (from veggies or beans)
Clean the potato. Butter the outside of the potato really well, and season to taste. Put potato into the tin can and cover top of can with foil. Place the tin can next to a fire pit of coals and let it set for 25 minutes, then turn can 90° and cook for another 20 minutes (do not peek at potato). After 45 minutes you will have a perfect baked potato.
Get the family to help set the table and stir together the salads. Supper will be ready in 20 minutes or less with this unique variation on barbecue.
- 3/4 pound(s) thinly sliced beef or pork from the deli, cut in 1/2 inch strips
- 2/3 c barbecue sauce
- 4 thin slices smoked cheddar, Swiss, or Monterey Jack cheese with jalapeno peppers from the deli, cut in half
- 4 large pita bread rounds, split crosswise to form pockets
- alfalfa sprouts, tomato slices and/or sliced dill pickles
In a medium saucepan combine meat and barbecue sauce. Cook, covered, over medium heat till heated through, stirring occasionally.
Place a cheese slice half inside each pita bread half. Spoon about 1/4 cup of the meat mixture into each pita bread half. Have each camper add the toppers they choose for a personalized pita dinner.
CAMPFIRE STIR FRY
- 1 package Hilshire Farm Lite Polska Kielbasa
- 4 beef tenderloin fillets
- 1 red pepper
- 1/2 small onion
- 1/4 c olive oil
- 1/2 c butter
- salt and pepper to taste
Slice the Polska Kielbasa and meat into bite size pieces. Slice the pepper and onion. Put into a disposable aluminum 13×9 inch pan and cook over the fire until meat is cooked to your liking!
Great served with potatoes and mushrooms:
- 1/2 stick butter
- 1tbs olive oil
- 1 15oz can sliced white pototoes
- 1 8oz or 4oz can sliced mushrooms
Cook over fire in round or square aluminum cake pan. Cook only until heated through.