Campfire Packets
Ingredients
Meat or seasonal fish of choice
Vegetables (potatoes, carrots, celery, zucchini, onions, etc.)
Flavoring (seasoned salts, dry packaged soup mixes, etc.)
ButterDirections
Slice vegetables in small bite sized pieces. Cut meat to be no thicker than an average hamburger. Thinner cuts cook faster. Combine meat, vegetables, flavoring and a pad of butter in a sheet of aluminum foil long enough to completely wrap and seal the food inside. Fold all edges twice to ensure all of the moisture remains inside while cooking. Put on the edge of the fire or directly on the grill. Cook until done. Cooking time depends on the thickness and type of meat used. Fish and thin meats typically cook faster. If in doubt, gently open one of the seams in the foil and use a probe thermometer in the thickest part of the meat to test for doneness.
Serves: 2 or more
Serves: 2 or more
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Please tell us about your favorite recipe that can be prepared in a recreational vehicle kitchen.
Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
