Summer is the time for camping and all the great things that go with it: swimming, hiking, loafing around the camp fire and, best of all, enjoying camp fire cuisine. And here’s what’s great about cooking over a camp fire-it’s a chance to be either really laid back or really creative. If you don’t feel like putting forth much effort, there are always those old standbys-hamburgers, roasted hot dogs and s’mores.
But you can also make a pretty impressive supper over a camp fire, complete with a wicked dessert. Just check out the recipes below from readers Katie Wormuth, Linda Byars and Andrew Tillman, and next time you go camping, try them for yourself.
If you have some camp fire favorites of your own that you’d like to share with our readers on starjournalnow.com, send them our way. Simply email your recipes to firstname.lastname@example.org, attention: Timi Eckes.
Pineapple chunks, drained
This is best made after the fire has died down. Partially peel each banana, pulling a strip of the peel down to the end, but leaving it attached. Cut out a quarter of the banana flesh in a wedge that runs the length of the banana. Remove the wedge and in its place put marshmallows, pineapple and chocolate chunks. Replace the strip of peel over the opening. Wrap the banana snugly in tin foil and place directly on coals for a few minutes. When the banana is soft, remove it from the coals, unwrap carefully and eat with a spoon.
One 3-ft. long wooden dowel, 1/2″ – 3/4″ in diameter
Tube of Pillsbury crescent rolls
Wrap a sheet of tin foil at one end of the dowel, so it covers about a 6- or 8-inch area at the end of the dowel. Take one triangle of raw crescent roll dough and lay it on the dowel, starting with the longer side of the triangle. Wrap it around the dowel, ending with the pointy end. Squish the dough so it is even like a long john or wiener wrap. Roast over campfire until golden brown. The roll should slide off when it is done. Set upright on plate, fill with vanilla pudding and frost with chocolate frosting. Enjoy!
Boneless chicken breasts
1 or 2 cans each of:
green beans, drained
whole potatoes, drained
cream of mushroom soup
Take two sheets of foil and make into a cross. Lay 4 skinless boneless chicken breasts on foil, then layer with one or two cans of green beans, one or two cans of potatoes and one or two cans of Cream of mushroom soup. Bring up sides of foil and twist to make it look like a giant Hershey’s kiss. Cook over fire about 45 minutes.
Roasted sweet potatoes
3-4 whole sweet potatoes
Lay foil out and spray with nonstick cooking spray. Slice sweet potatoes onto the foil, making the slices about 1/4-inch thick. Layer potatoes, dots of butter and sprinkle with brown sugar. Make two or three layers in this order. Wrap foil tight and roast over fire about 30 minutes. Yum!
Camp fire reuben
Warm up a pudgy pie iron, then spray some non-stick spray into the hot iron.
Carefully add a slice of rye bread. Add some precooked corned beef.
Add some sauerkraut and Swiss cheese slices. Top with another slice of rye bread and close the iron.
Warm over the fire.
Carefully open it back up once done. Use thousand island dressing as dipping sauce for your reuben.