Monday, August 4, 2008

Tin Foil Dinners

Okay, if you know me you know that I'm not the biggest camping fan in the whole world. I value comfort too much. The one thing I do love about camping, however, is tin foil dinners.
Here's how I make them:

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First of all I precook my ground beef. I like it all ground up, but sometimes we do it in patties too. This is where I add most of my seasonings (usually sea salt and lemon pepper, tonight I used Montreal steak seasoning because it was handy).
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Next I add sliced potatoes and sliced carrots, both from a can. They are soft this way, and do not require long cooking times.
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Sometimes I add onions, or a package of onion soup mix.
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I always add a big huge scoop of cream of chicken. This is the best part about tin foil dinners, in my opinion. It makes everything moist and yummy! Once I used herb-flavored cream of chicken, and it was wonderful. I need to look for that again!
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I double wrap it in tin foil, and since everything is already cooked, I can pack it in my cooler, take it up to the mountain, and throw it in the fire for 20-30 minutes to heat.
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Or you can do it this way too!

How do you make your tin foil dinners???

3 comments:

  1. Okay, yours sound waaaaaayyy better than mine! The only thing I would add is some bacon on the bottom. Everything's better with bacon.

    And my hubby is a huge fan of cabbage leaves as the top and bottom layer, he firmly believes that they keep everything from burning. Now all my kids are big cabbage eaters. I admit it, I like it too.

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  2. I found this blog randomly, I hope you don't mind if I use your recipes. I am a mother of two and really need some new ideas when it comes to cooking. thanks

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  3. I think your recipe sounds much better than the plain one. I will try it next time we go camping.

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