gems90
03-31-2007, 03:18 PM
Here are some of our favorite foil pack recipes. Just about anything can be made into a foil pack. Be creative.:)
Foil Pack Creamy Potatoes
5 to 6 medium potatoes, peeled and sliced 1 onion sliced
1 can cream of mushroom soup salt and pepper to taste
¼ cup margarine or butter
Place a sheet of heavy-duty aluminum foil about 12 x 15 inches on your work area. Grease center section of the foil with some of the margarine. Place the sliced potatoes onto the greased part of the foil; add onion, mushroom soup (not diluted) and spices. Mix gently; add remaining margarine on top of the potato mixture. Fold foil over the potatoes and make a pouch and seal tight. Wrap foil with 1 or 2 pages of wet newspaper then wrap in another sheet of foil and seal tight. (This will help prevent burning.) Place on grill or on a rack over an open fire. Turn the pouch over a few times while cooking. It will take 50-75 minutes depending on how big the potatoes are sliced and how hot the fire is. We have also noticed that you will be able to smell the potatoes when they are just about done. Be very careful when you open up the foil pack.
The potatoes can be served right from the foil and just throw all away for easy clean up.
This is our families favorite foil pack and a camping trip is not complete until we have it with a meal. Do not double this recipe for the pack will be too big and it will take to long to cook. I usually make 2 foil packs for our family of 5 with little or no leftovers.
Zucchini Foil Pack
Zucchini sliced into bite size pieces
Margarine or butter
Salsa or chopped tomatoes and spices
Quantity of ingredients depends on your taste and how much you want to make
Use some of the butter or margarine to grease the center of a piece of heavy-duty aluminum foil. Place the ingredients on the foil and fold over to make a pouch and seal tight. Wrap foil with 1 or 2 sheets of wet newspaper then wrap in another sheet of foil and seal tight. (This will help prevent burning.) Then place on grill or on a rack over an open fire until done. (About 30 minutes)
Be very careful when opening the foil pack.
Vegetable Mix Foil Pack
Broccoli, Cauliflower, Zucchini or any kind of fresh vegetables
Onion, chopped or sliced
About ¼ cup margarine or butter
1 can cream of mushroom soup
3-6 slices of cheese
Pepper to taste
Use a sheet of heavy-duty aluminum foil. Grease the center section with some of the margarine. Cut up the vegetables and place on the greased part of the foil. Add remaining margarine, soup, cheese and pepper. Seal tight and wrap with 1 or 2 pieces of wet newspaper then wrap in another sheet of foil. (This will help prevent burning.)
Then place on grill or rack above open fire and cook for about 30 – 45 minutes.
Be very careful when opening the foil pack.
Individual Pizza Foil Packs
1 can pizza sauce
1-package flour tortillas
Favorite pizza toppings: Italian sausage, mushrooms, green peppers, pepperoni, etc.
Shredded Mozzarella cheese
Spray the center of a sheet of heavy-duty aluminum foil with cooking spray. Place a tortilla on sprayed foil and spread half of the tortilla with pizza sauce, add favorite toppings on top of sauce, then add cheese. Fold tortilla on half. Seal foil tight. Wrap each foil pack with 1 sheet of wet newspaper and then wrap in another sheet of foil. We usually have everyone make their own individual pizza and write their name on the top sheet of foil with a permanent marker. Place the foil packs on a grill and cook over the fire about 20-30 minutes. I pre cook the Italian sausage at home before going camping for it makes the foil pack less greasy and I don't fear that the meat is undercooked.
Be very careful when opening the foil pack.
Sliced Apples and Raisins Foil Pack
5 apples peeled and sliced 3 Tablespoons margarine
3 or more Tablespoons sugar 1 Tablespoon ground cinnamon
¼ to ½ cup raisins
Butter heavy-duty foil and place the apples in the center of the foil. Add sugar and cinnamon and raisins then add remaining margarine. Mix slightly. Seal package and wrap with 1 sheet of wet newspaper then wrap in another sheet of foil. (This will help prevent burning.) Seal tight. Place on rack over the fire about 15-20 minutes.
Be very careful when opening the foil pack.
Foil Pack Creamy Potatoes
5 to 6 medium potatoes, peeled and sliced 1 onion sliced
1 can cream of mushroom soup salt and pepper to taste
¼ cup margarine or butter
Place a sheet of heavy-duty aluminum foil about 12 x 15 inches on your work area. Grease center section of the foil with some of the margarine. Place the sliced potatoes onto the greased part of the foil; add onion, mushroom soup (not diluted) and spices. Mix gently; add remaining margarine on top of the potato mixture. Fold foil over the potatoes and make a pouch and seal tight. Wrap foil with 1 or 2 pages of wet newspaper then wrap in another sheet of foil and seal tight. (This will help prevent burning.) Place on grill or on a rack over an open fire. Turn the pouch over a few times while cooking. It will take 50-75 minutes depending on how big the potatoes are sliced and how hot the fire is. We have also noticed that you will be able to smell the potatoes when they are just about done. Be very careful when you open up the foil pack.
The potatoes can be served right from the foil and just throw all away for easy clean up.
This is our families favorite foil pack and a camping trip is not complete until we have it with a meal. Do not double this recipe for the pack will be too big and it will take to long to cook. I usually make 2 foil packs for our family of 5 with little or no leftovers.
Zucchini Foil Pack
Zucchini sliced into bite size pieces
Margarine or butter
Salsa or chopped tomatoes and spices
Quantity of ingredients depends on your taste and how much you want to make
Use some of the butter or margarine to grease the center of a piece of heavy-duty aluminum foil. Place the ingredients on the foil and fold over to make a pouch and seal tight. Wrap foil with 1 or 2 sheets of wet newspaper then wrap in another sheet of foil and seal tight. (This will help prevent burning.) Then place on grill or on a rack over an open fire until done. (About 30 minutes)
Be very careful when opening the foil pack.
Vegetable Mix Foil Pack
Broccoli, Cauliflower, Zucchini or any kind of fresh vegetables
Onion, chopped or sliced
About ¼ cup margarine or butter
1 can cream of mushroom soup
3-6 slices of cheese
Pepper to taste
Use a sheet of heavy-duty aluminum foil. Grease the center section with some of the margarine. Cut up the vegetables and place on the greased part of the foil. Add remaining margarine, soup, cheese and pepper. Seal tight and wrap with 1 or 2 pieces of wet newspaper then wrap in another sheet of foil. (This will help prevent burning.)
Then place on grill or rack above open fire and cook for about 30 – 45 minutes.
Be very careful when opening the foil pack.
Individual Pizza Foil Packs
1 can pizza sauce
1-package flour tortillas
Favorite pizza toppings: Italian sausage, mushrooms, green peppers, pepperoni, etc.
Shredded Mozzarella cheese
Spray the center of a sheet of heavy-duty aluminum foil with cooking spray. Place a tortilla on sprayed foil and spread half of the tortilla with pizza sauce, add favorite toppings on top of sauce, then add cheese. Fold tortilla on half. Seal foil tight. Wrap each foil pack with 1 sheet of wet newspaper and then wrap in another sheet of foil. We usually have everyone make their own individual pizza and write their name on the top sheet of foil with a permanent marker. Place the foil packs on a grill and cook over the fire about 20-30 minutes. I pre cook the Italian sausage at home before going camping for it makes the foil pack less greasy and I don't fear that the meat is undercooked.
Be very careful when opening the foil pack.
Sliced Apples and Raisins Foil Pack
5 apples peeled and sliced 3 Tablespoons margarine
3 or more Tablespoons sugar 1 Tablespoon ground cinnamon
¼ to ½ cup raisins
Butter heavy-duty foil and place the apples in the center of the foil. Add sugar and cinnamon and raisins then add remaining margarine. Mix slightly. Seal package and wrap with 1 sheet of wet newspaper then wrap in another sheet of foil. (This will help prevent burning.) Seal tight. Place on rack over the fire about 15-20 minutes.
Be very careful when opening the foil pack.