Three-Course Campfire Meal

I give blogger Valorie credit for heading out to the great outdoors with five young children… and feeding them there.

My camping expeditions have been limited to adult-only outings and even then the food was not exactly gourmet. Of course, we were starving college kids at the time so none of our meals (whether in the woods or in our tiny apartments) were exactly five star dining experiences.

Then again, when you are “roughing it” you really shouldn’t expect a menu of prime rib and mashed potatoes every night. Rather, you should aim for simple, no mess dishes that are flavorful and versatile. Fortunately, most campers would agree that food tastes better when its enjoyed in the fresh air, so the following dishes should earn you above average reviews the next time you are dining under the stars.

CAMPFIRE BURGER WRAPS

Ingredients:

Ground beef patties

Salt

Black pepper

Sliced carrots

Diced celery

Potatoes, thinly sliced

Green beans

Mushrooms

Cream of mushroom soup

Butter

Cooking spray

Heavy-duty aluminum foil

Directions:

Spray large pieces of doubled up foil with cooking spray.

Season burgers on both sides with salt and pepper. Place burgers in middle of foil.

Add vegetables to foil then place a little butter and 3 spoonfuls of Cream of Mushroom Soup on top.

Wrap up foil around meat and vegetables.

Cook on hot grill for 20-40 minutes.

TIN CAN POTATOES

Ingredients:

1 medium size potato

Butter

Salt

Pepper

Heavy-duty aluminum foil

Tin can (from baked beans or canned vegetables)

Directions:

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 tin can next to a heated coals for 25 minutes, then turn can 90 degrees and cook for another 20 minutes.

Remove from heat and open can to reveal perfectly baked potato.

CAMPFIRE ECLAIRS

Ingredients:

1 can of frozen biscuit dough

1 tub of vanilla pudding

1 container of chocolate frosting

Directions:

Take the biscuit dough and mold two biscuits together.

Get a stick about 3/4″ to 1″ in diameter and mold the dough around the stick so it is about 6 inches long and the dough totally surrounds the stick.

Cook the dough over the campfire until it gets golden brown on the outside. When the dough is toasted, slide it off the end of the stick, (this will leave a hole through the center).

Fill the hole with vanilla pudding and top with the chocolate frosting.

Related Articles:

Ready, Set, Grill–Marinated Steaks and Chocolate Burritos

Fine Dining for Camping: Hot Dog Kabobs

Fine Dining for Camping: Not Your Mother’s S’mores

This entry was posted in Beef/Veal and tagged , , , by Michele Cheplic. Bookmark the permalink.
Michele Cheplic

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.

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