Beef Inch Burgers in Foil

Beef Inch Burgers in Foil

Ingredients:
1 - 2 lb ground beef
4 - 16 inch squares aluminum foil
4 Carrots; sliced
1 can Potatoes; 16oz, sliced
2 sm Green bell peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Garlic powder
Salt & pepper to taste
Liquid smoke if desired

Directions:
Separate meat into 4 portions. Place each in the center of a square of foil.
Top with equal portions of chopped carrots, potatoes and peppers.
Season with dehydrated onions, Worcestershire sauce, salt and pepper to taste.
Sprinkle with liquid smoke.
Seal foil, checking for leaks. Place on hot coals for10 to 15 minutes per side.
Tinker Burgers
6 clean tuna cans
six 12inch squares of foil
non-stick spray
1 lb. lean ground beef
salt
pepper
6 big burger buns
for personal tinkering: slices of onion, tomato, eggplant or provolone
How to Prepare:
Spray the tuna cans with non-stick spray. Divide the meat into six portions, and press them evenly into tuna cans. Sprinkle
with salt and pepper. Select tomatoes, onions, cheese and/or eggplant about the diameter of a tuna can and cut into
neat, round slices. Stack your favorites atop the meat, ending with the cheese, filling the can but not spilling over the top.
Set each can in the center of a square of foil, bring up the edges and twist to close.
Place cans on a grill over hot coals or flame and cook until the meat is done through. Using oven mitts, discard foil and flip
the cans over onto buns, letting the juices soak in, and eat with knife and fork. They are perfectly round and form a
delicious sauce. Best of all, you can tinker with the ingredients so everyone gets exactly the burger they like. Save and
wash tuna cans for your next campout.
Taken from Camping Life Magazine
Chili Cheese Corn on the Cob
1/2 cup of butter
1/2 - 1 t. chili powder
1 T. fresh basil finely minced
Dash of red pepper or black pepper
2 T. grated parmesan cheese
Salt to taste
How to Prepare:
Soak corn in water, in husks for about an hour. Grill corn on the cob in husks for about 20-30 minutes, turning frequently.
You may remove the silk if desired before grilling.
Mix all ingredients until well blended. Chill overnight. Brush on hot cooked corn on the cob.
Individual Ham Dinners in Foil
Ingredients for 1 servings:
1 Ham slice, 1-inch thick
Brown sugar
Mustard, prepared
1 Clove, whole
1 Pineapple slice
Butter or margarine
Sweet potatoes, pared and quartered
Use heavy duty foil or a double thickness of regular. In each large square of foil place a serving portion of ham, and then
top each serving with 2 Tablespoons brown sugar and a teaspoon mustard. Stick a clove or two into drained pineapple
slice on top of ham. Dot with butter. Place two pieces of pared and quartered potato at side of ham. Fold the foil into a
secure package and tuck the ends underneath securely. Cook over glowing coals until tender, about 1 hour. Serve in the
package.
Grilled Fruit
4 bananas
Lemon juice
1 pineapple
4 apples
4 peaches
1 cup granulated sugar
1 tsp cinnamon
Butter
Disposable aluminum pan
Peel bananas; brush with lemon juice. Peel and core pineapple; slice into rings. Peel and core apples; slice into rings.
Brush with lemon juice. Peel and halve peaches; remove seed. Mix sugar and cinnamon thoroughly. Roll prepared fruit in
sugar mixture. Heat butter in pan about 6 inches from hot coals. Cook fruit in butter just long enough to soften.
Veggie Puff
1 Yellow Squash
1 Zucchini
6 Red Potatoes
Fresh Mushrooms cut in half
Salt & Pepper
and any other Spices you like.
Directions:
Lay out heavy foil place potatoes fresh mushrooms spices and butter
fold foil into pocket be sure to seal tightly. Cook over hot coals or
open fire approx. 45 min.
Comments:
We like to add venison breakfast sausage or pork sausage to this. We
also put in a can of green beans for a different flair. I also like
to spice it up with a little Cajun spice!
Campfire Comfort Chicken
15-20 chicken wings
Mrs. Dash Garlic and Herb Seasoning
Heavy Duty Aluminum Foil
Fold aluminum foil to make a large pocket for the grill. Place chicken wings on foil and sprinkle Mrs. Dash on chicken.
Cover with foil and cook at least one hour, or until chicken is lightly crispy. When done, unfold aluminum foil and enjoy the
chicken at the campfire.
Basil Chicken Packets
4 sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty
Aluminum Foil
4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons dried basil
1/2 teaspoon salt
2 medium yellow squash, sliced
1 medium red bell pepper cut in rings
Freshly ground pepper
PREHEAT oven to 450°F or grill to medium-high.
CENTER one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Combine
parsley, lemon peel, basil and salt; sprinkle over chicken. Top with yellow squash and red pepper. Sprinkle chicken and
vegetables with pepper.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make
four packets.
BAKE 16 to 18 minutes on a cookie sheet in oven OR
GRILL 11 to 13 minutes in covered grill.
Number of Servings: 4
Individual Honey Mustard Chicken Packets
4 sheets (12x12-inches each) Reynolds Wrap® Everyday® Heavy Duty
Aluminum Foil
1/3 cup Dijon mustard
3 tablespoons honey
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves
COMBINE mustard, honey and pepper; blend well.
PLACE one chicken breast on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Pour 2 tablespoons
mustard mixture evenly over each chicken breast.
BRING up foil sides and double fold. Double fold top and ends to seal packet. Repeat to make four packets; freeze.
PREHEAT oven to 400°F. To bake, open foil, leave frozen chicken breast on foil sheet and fold edges around chicken to
form a foil boat for baking; place on cookie sheet.
BAKE 30 to 35 minutes or until chicken is cooked through. Serve chicken with sauce in foil boat.
Number of Servings: 4
Bandit Pork
4 pieces heavy-duty foil, 15 inches long
4 medium potatoes, peeled, thinly sliced
4 4-ounce pork chops
2 onions, sliced into rings
4 carrots, peeled, sliced
2 stalks celery, thinly sliced
2 medium zucchini, sliced
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/2 tsp oregano
2 Tbs lemon juice
3/4 cups grated cheese (your choice)
2 Tbs butter
On each sheet of foil arrange 1/4 of sliced potatoes. Top with chop and 1/4 of onions, carrots, celery, and squash.
Sprinkle with garlic, salt, pepper, oregano, and lemon juice. Top with cheese; dot with butter. Bring up edges of foil; fold to
enclose meat and vegetables. Fold ends to seal. Place foil pouches on grill, over hot coals, potato side down; grill for 2
hours or until done. Makes 4 servings.
Barbecued Shrimp
2 pounds fresh or frozen large shrimp, shelled and deveined
6 tablespoons butter or margarine
1/2 cup snipped parsley
3/4 teaspoon curry powder
1 clove garlic, minced
1/2 teaspoon salt
Dash pepper
Thaw shrimp, if frozen. In a saucepan melt butter; stir in parsley, curry powder, garlic, salt, and pepper. Add shrimp; stir to
coat. Divide shrimp mixture equally among six 12 by 18-inch pieces of heavy-duty foil. Fold foil around shrimp, sealing the
edges well.
Grill foil-wrapped shrimp packages over hot coals about 8 minutes. Turn and grill 7 to 8 minutes more or till done. Serve in
foil packages, if desired.
Makes 6 servings.
BETTER HOMES AND GARDENS NEW COOK BOOK OPEN foil bag. Place roast in foil bag. Arrange carrots, onion, and celery around roast. Combine Bloody Mary mix, wine,
onion soup mix, flour and pepper; spoon over vegetables. TO SEAL, double fold open end of foil bag. Place in foil bag in
a roasting pan at least 2 inches deep. TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in
oven. The edges of the foil bag should not hang over the sides of the pan. GRILL 1 1/2 hours on medium in covered grill
OR BAKE 2 to 2 1/2 hours in supporting pan in oven. USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully
fold back top of foil bag, allowing steam to escape.
Easy camp Hamburger & Vegetable foil
1lb of Hamburger Meat
1 bag of frozen mix veggies (you can use what ever you like.. I use veg. with broccoli, carrots and cauliflower etc..)
Butter
salt and pepper
Toni's (Creole seasoning - for those who like an extra kick)
aluminum foil (heavy)
Use a piece of foil big enough to hold everything. Lay flat and place hamburger meat and veggies on foil. Top with butter,
salt/pepper & Toni's or garlic is good too!! Fold foil up and close ends. With fork punch a few holes at the top to let a little
of the heat escape. Not a whole lot so that the steam will cook the mixture. After meat starts to cook well. I usually punch
holes around far ends to let the grease run off, try to let it run off away from coals or fire (I usually cook on grill. but have
cooked on open fire) Let cook for about and hour or until meat is done and that's it.. your done!! My family loves it.
Minted Snow Peas
Its delicate taste is a perfect complement for fish or poultry.
2 cups snow peas
2 Tbs butter
8-10 fresh mint leaves
Wash pods and pat dry. Arrange on a double thickness of aluminum foil. Tear mint leaves in half and lay on top of snow
peas. Top with butter. Fold foil up tightly to seal in the juices. Place packet on the grill over medium coals for 20-25
minutes, turning halfway through cooking time.
Serves 4
Sausage and Vegetables