GRILLED CHEESE—- Sandwiches can be made without a pan–use a buddy burner if you have one or wrap the prepared sandwich in foil and place just above the coals (cooks real fast). To make it a more complete meal add tomatoes, onions and cold cuts or any combination of your choice before cooking.
KEBOBS— Of all sorts are easy to make and require no pans. If using wooden skewers, soak them in water to slow down the burning and make sure you can cook without holding by hand over the fire; if using metal ones make sure each person has a good glove to hold it with or there is a proper handle on it. Make kebobs with wieners, smokies, sausage or meatballs. Pre-cook chicken, turkey, ham or any other meat cubes. Use a variety of veggies such as peppers, canned taters, tomatoes, mushrooms, etc. As it is cooking, brush with bar-b-que sauce or teriyaki sauce if so desired.
RICE— cooked in a sleeping bag. Take instant rice in 2 heavy duty zip lock bags. Add slightly less than normal amount of boiling water, (it must be at a full boil), add some raisins, nuts or some cinnamon and sugar, or whatever other flavorings you desire. Zip it up tight and place in a sleeping bag. The rice will cook in about 20 minutes. Once the rice is done, you can add cinnamon, nutmeg, raisins, and nuts to make it a dessert or snack; or you can use it as a side dish by adding butter, soy sauce or canned gravy.
BREAD— Add grated cheddar or parmesan cheese to butter, spread on bread slices (French or Italian loaves sliced thick work best) wrap in foil and put on coals or on a grate above the coals.
HOT DOGS— are always popular but if you are tired of the usual roasts, try wrapping them in biscuit wraps and cooking them on a stick or wrap very loosely in foil and place on the grate above the fire for 15 to 30 minutes (time will depend on the heat of the fire and the weather. To make these more fun add cheese, onions, mustard, ketchup, pickles, bacon bits, etc. before wrapping. If using a stick, only add a little bit or the wrap will rip.
SOUPS—- To tomato soup add croutons, bacon bits, cheese cubes, sliced sausage; to vegetable soups and precooked ground beef, wienies, cheese cubes; to noodle soups add croutons, parmesan cheese, cubes of precooked beef or chicken. Serve with crackers or cheese bread.
POTATO DINNER– Take a raw potato. Hollow out the center leaving about 1/2 inch all the way around with skin attached. Fill the center with the spiced hamburger with a bit of tomato sauce or use sausage pieces. Wrap tightly in foil and place on coals. Serve with cheese or garlic bread and a salad or some steamed or canned veggies. To steam veggies, slice thinly and make a foil pack and add a little water; seal and place on or over hot coals. Check after a 1/2 hour. The potato will take about an hour.
ONION SKIN HAMBURGER– Cut a large onion in half cross-wise and remove most of the center, leaving about 3 or 4 layers. Mix up a hamburger mixture of your favorite seasonings and press into the hollowed out onion skin. Place directly on the coals for about 20 to 25 minutes.
BREAD CUPS— Use a stick that is about 3 inches across, wrap in foil,grease foil and form biscuit mix or bread dough around the end of thestick and cook over the fire. Remove from stick carefully when done and serve anything you like in the cup; chili, creamed chicken, creamed tuna stew, etc.
CREAMED CHICKEN– use cream of chicken soup with 1/2 can of milk/water and using precooked chicken chunks.
CREAMED TUNA– using cream of mushroom soup mixed with 1/2 can milk/water and a can of drained tuna. Add canned veggies (drained) to the mixture. You may have to add more milk/water to make it of a stew consistency.
CANNED stew or chili is also good served in the cups.
EGGS IN A NEST Using a buddy burner, hollow out a piece of bread, butter the bread, place on burner and crack an egg into the hollowed area and cover with foil, flip when ready if desired. If you want sausage, cook it first then you won’t have to butter the bread.
BACON AND EGGS Using a paper lunch bag, place 2 pieces of bacon in bottom of the bag. Crack 1 egg on top, roll down bag tightly; poke a stick through bag and hold over a fire. The bag will not burn. It will take about 5 minutes to have bacon and eggs. DO NOT ADD EXTRA BACON AS THE GREASE WILL CAUSE THE BOTTOM TO FALL OUT OF THE BAG. At the same time make toast by sticking a piece of bread on the end of the stick, turn as necessary.
BAG OMELETTE—- Use a good quality ziplock type bag. Break 1 to 3 eggs into the bag, add a tablespoon of milk per egg, add cheese, bacon bits, peppers, onions, mushrooms or whatever you like in an omelet to the bag. Close the bag tightly, much all together and drop the bag into boiling water (water should be at a full boil. It will take 3 to 8 minutes depending on how many bags are in the water. Can be thrown back into the water if you find yours isn’t done enough.
BOILED EGG—- Place egg in a hot cup (a paper one without the wax coating). Cover the egg with water and sit the cup on the coals. Have the seam on the cup away from the flames as the cup may split open on the seam. Bring the water to a boil and boil for 10 minutes adding more water as necessary to keep the egg covered. The cup will not catch fire as long as you make sure that there is enough water in the cup.
ORANGE SKIN—- Cut an orange in half crosswise and scoop out the insides and eat. Break an egg into the hollow rind and set directly onto the coals and cook for 10 to 15 minutes, or until the center is done. ‘For biscuits, mix Bisquick as directed and fill rind 3/4’s full and cook as above until toothpick comes out clean (no doughy goo on it).
BAKED APPLES– Cut the apples in quarters, remove seeds and place on the shiny side of a sheet of foil. Sprinkle with brown sugar, cinnamon, raisins and dot with butter. Wrap tightly and place on coals for 10 to 15 minutes.
ORANGE CAKE– Have each person eat an orange by cutting a thin slice from the top and eating the pulp with a spoon leaving the skin intact. (They could have the orange for breakfast and save the shells in a ziplock.) Mix a white or spice cake mix as directed on box. Pour mix into rind until 3/4’s full, put the thin slice on the top and wrap in foil, place on coals and cook for 10 to 15 minutes.
BREAD ON A STICK– Have a stick about the width of a broom handle. Cover about 1 1/2 feet with foil, shiny side out. Grease the foil well, wrap canned crescent rolls around it and bake over the hot coals. Can also use biscuit mix. After mixing, biscuits make a tope of the dough and wrap around stick leaving a little space between wraps. Serve with jam or honey.
PUDDING IN A BAG– Using a good ziplock, divide instant pudding into portions in the bags, add the right amount of milk, close the bag and mush with fingers. In about 5 minutes you’ll have pudding. Eat it right from the bag.