Angels on Horseback

- 1 pkg. hot dogs12 oz. uncooked
- bacon
- cheese
- toothpicks

Split hot dogs without going the whole way through. Tear strips of cheese and tuck into the slit. Wrap entire hot dog with a slice of bacon and fasten with toothpicks. Roast over an open flame until bacon is crispy and hot dog is heated through.

Bacon Baked Potatoes

- 5 lbs. round white potatoes
- 1 lb. thin sliced bacon
- aluminum foil

Scrub potatoes in water, poke with a fork. Wrap in one layer of bacon. Wrap in foil, shiny side toward the inside. Lay along the coals of the campfire, turning often with long tongs. Check for doneness by poking with a fork, when fork slides easily into the potatoes, take them out of the fire. Serve with your choice of toppings, and save any leftovers to be reheated for breakfast.

Leftovers can be cut up, and mixed with scrambled eggs and cheese for a quick delicious breakfast.

Banana Boats

- 1 Banana
- 12 Small Marshmallows
- Chocolate Chips (small handfull)

Peel back a long strip of banana peel on the inside of the curve, leaving one end attached to the banana. Scoop out some of the banana and fill with marshmallow, chocolate (and raisins if you like). Replace the strip of peeling and wrap in foil. Bake in the embers (about 15 to 20 minutes) until banana, chocolate and marshmallows are melted and blended.

(Makes one serving.)

Brown Bears

- Cinnamon
- Sugar
- Pillsbury Crescent Rolls
- Melted Butter
- 18" stick, tin foil and a little fire

Cover the stick with the tin foil, as smoothly as possible. Wrap the crescent roll tightly, around the stick. Cook over the fire until it turns a golden brown. Poor the melted butter over the crescent roll. Sprinkle cinnamon and sugar over buttered roll. Hold the stick and push the brown bear off onto a plate.

Cake in an Orange

Cut off the top fourth of the orange. Scoop out the flesh. Fill the orange with cake batter, leaving room for the cake to rise. Place the top back on. Wrap in aluminum foil and place in the coals of the fire for five to ten minutes

Camp Chocolate Delight
(sent in by Michele R. Stusak)

- 2 cans cherry pie filling
- 1 box Devil's Food Chocolate Cake mix
- 1 can Coke / Cherry Coke (NO DIET)
- Aluminum Foil

Line a Dutch oven w/ aluminum foil. If your Dutch oven has been seasoned and you do not need aluminum foil that is fine also.
Pour both cans of cherry pie filling in the Dutch Oven.
Take the cake mix and can of Coke in a separate bowl
Pour cake mix over the cherry pie filling
Cover in hot coals and bake for 15 - 20 min. (approximately - depends on how hot coals are)

You can use the same recipe but change the Pie filling to Apple, Cake to white or spice, Coke to 7-UP.

Campfire Corn

- ear of corn
- butter
- salt

Shuck the ear of corn, rub with butter and sprinkle with salt. Wrap corn in foil, cook in campfire or coals for about 15 minutes. Be extremely careful when unwrapping the foil and corn will be hot.

Campout Chili

- 3 cans chili (whatever brand you prefer)
- 1 can Mexicali corn
- 1 can Ro-Tel tomatoes

Heat the contents of the cans all together over the coals and eat.

Chicken in a Can

- 1 whole chicken, seasoned however you like
- 1 large can, such as a large coffee can
- 15 charcoal briquettes

Punch holes around the can 1" from the bottom (approx. 1" apart). Next, place the charcoal in the can and light. Allow the charcoal to ash over, then place the chicken (completely wrapped in foil and seasoned) in the can with legs up. It's okay if the legs stick out a little. Let cook for 3 hours, no turning or tending to is necessary). After cooking, unwrap the chicken and it will fall off the bone.

Eclairs on a Stick

- 1 can of biscuits, the large kind
- 1 tub of chocolate, ready made icing
- 1 container of ready to eat vanilla pudding

Take one biscuit and form it around a clean stick like an eclair. Hold it over the campfire and brown lightly. Pull the biscuit off the stick and squirt in the vanilla pudding where the stick was. Ice with the chocolate icing and enjoy.

" My Boy Scouts always insist on me making these when we go camping EVERYWHERE." Shana

Complete Dinner in a Pouch

- 4 to 5 large potatoes
- 1 large onion
- 1 large green pepper
- Kielbasa sausage
- Butter or margarine
- 1 tsp garlic powder (or more)
- 1 tsp onion powder
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste

Peel and slice potatoes (leave skins on, if desired), onion, pepper and the Kielbasa sausage.Using a foil bag or heavy-duty foil, combine all ingredients; add spices, seal the pouch, place on a hot grill and turn every 5 minutes. (Approximate cooking time: 20 minutes.)

Serves 4 to 5

Foil Bag Pot Roast

- 1 3 lbs. Roast
- 1 small onion, quartered
- 1 - 1 1/2 c baby carrots
- 3-4 red potatoes, quartered
- 1-2 stalks celery, whole
- 1 tsp. flour
- 1 pkg onion soup mix
- 1 cube beef bouillon
- 1 c hot water
- salt & pepper to taste

Dust bottom of empty foil bag (or pouch) with flour. Dissolve boullion cube in water and add soup mix upon dissolution. While waiting for this to occur, throw the roast and all the veggies into the bag. Salt and pepper to taste (be careful~~those processed soup mixes have a lot of sodium, so don't add too much salt). Pour bouillon/soup mix over roast and veggies. Seal it up tight and throw it over a medium grill or medium hot coals for 1.5 hours. Turn it once (if you can do so without leaking) about 1/2 way through.

Fruit Kabobs

- any assorted fruit
- 1 cup honey
- 2 teaspoons lemon juice

Thread on long skewers any combination of fresh, canned or dried fruits, using chunks about the same size. If using wooden skewers, soak for 1/2 hour in water before threading on fruit. Try pineapple chunks, dried apricots (soak in water first to plump), peach haves, etc. Brush with honey thinned with a little lemon juice. Grill over low heat until hot. Brush them with butter as they are grilling, if desired. Serve with the leftover hot honey sauce.

Guinness Sirloin

-1 (16-oz.) sirloin of beef
-1 (16-oz.) can of Guinness Pub Draft Stout
-1 small onion
-2 shallots
-1/2 tsp garlic salt
-2 pats of butter

Place sirloin on a large piece of tin foil. Cut into semi-large pieces, the onion and place on top of the steak. Chop the shallots into fine pieces. Add to the top of the onions. Place 2 pats of butter on top of all that and sprinkle the garlic salt on top.

Curl up the corners and sides of the foil to make a sort of bowl to which liquid can be added. Add about 3 ounces of the Guinness and close it all up tightly.

Take another piece of foil and wrap it around the entire package to form a double wall of foil so the goodness stays inside.

Cook in the coals or just above a hot fire for about 45 minutes for medium. Subtract 5 to 6 minutes for each level rarer, and add 5 to 6 minutes for each level more well done.

Ham & Sweet Potato Foil Packets

- cubed ham
- cubed sweet potatoes
- 1/2 apple, cubed

Place all ingredients in a foil, seal tightly. Cook on hot coals for approx. 1/2 hour turning every 15 minutes.

Hamburger & Veggies in Foil

- 1 lb. hamburger
- 1 bag of frozen mix veggies
- Butter
- salt and pepper
- Creole seasoning or garlic salt
- 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 and seasonings. 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 though, so that the steam will cook the mixture).

Place foil packet onto grill or open fire and cook for about an hour or until done. After the 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 if possible). When done cooking, carefully removed foil packet from grill or campfire, open carefully and enjoy!!

Hobo Dinner

- 4 medium potatoes, peeled and sliced
- 1/2 medium onion, sliced or diced as desired
- 1 lb ground chuck
- 1/4 cup water
- salt and pepper to taste
- aluminum foil, in 8 inch lengths

Add water to ground beef and mix well. Add potatoes, onion and seasoning. Mix well. Separate into 3-4 servings. Wrap in double-thickness aluminum foil. Place seam side up on medium hot grill for 40 minutes, rotatingperiodically. Do not flip. Open carefully and serve with ketchup.

Kettle Dogs

- 8-10 Hot Dogs
- 1 (12 oz) can Chili Beans
- 1 pkg Chili Seasonings
- 1 (16 oz) jar Mild or Hot Chunky Salsa (as chunky as you can find is best)
- Water

Best when cooked in a kettle suspended on a tripod over a campfire. Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can't stand how good it smells anymore. Allow it to simmer over a low campfire for 1 1/2 - 2 hours.

Meatloaf in an Onion

- Use your favorite meatloaf recipe.
- Slice 6 large peeled onions in half and remove centers.
- Spoon meat mixture into half of the onion halves.
- Top with the other half.

Place each filled onion on a piece of heavy duty aluminum foil. Bring ends of foil up over onion and fold tightly.
Cook on coals 14 to 20 minutes on each side.

S’mores

- 1 or 2 marshmallows
- 2 squares of graham crackers
- 1 square of chocolate bar

Place chocolate square on top of one graham cracker square. Brown marshmallows on a stick over hot coals, then place on top of chocolate and graham cracker. Cover marshmallows with other graham cracker, then eat like a sandwich.

(Look out, the marshmallow will squish out the sides.)

Salsa Chicken

- 4 boneless, skinless chicken breast halves
- 1 jar salsa

Wrap each piece of chicken in a foil "envelope." Pour salsa over chicken and seal foil tightly. Place over fire and cook for 40 minutes.

If you don't have a grill over the fire, place on a rock near the fire, but not directly in the flames and cook for the same amount of time, turning every 10 to 15 minutes.

Silver Turtles

- 3 medium potatoes
- 4 medium carrots
- 6 skinless chicken breast halves
- 12 fresh mushrooms, sliced
- 1 medium onion, sliced
- 2 envelopes dried onion soup mix
- 6 Tablespoons butter
- salt and pepper to taste
- 12 12 x 18 inch sheets heavy duty foil

Set foil aside. In a medium bowl, place 2 quarts of cold water and 1 Tablespoon of salt. Peel potatoes and carrots and place them in water to prevent discoloration. Slice them approx. 1/8 inch thick, or cut into julienne strips and return to the water. In the center of each piece of foil, place a chicken breast. Cover each chicken breast with equal amounts of potatoes, carrots, mushrooms and onion.

Sprinkle an equal amount of dry soup mix over each. Dot with a Tablespoon of butter and season with salt & pepper to taste. Cover with remaining foil piece. Seam firmly and gather corners together to seal, forming a "turtle" shape. Cook directly over hot coals approx. 20 minutes of each side. To serve, place directly on paper plate, slit foil and enjoy!

Serves 6.