FOIL PACKETS
Apple Dessert Packets
12 Large Apples
4 Tbsp Sugar
3/4 Cup Biscuit Mix
Raisins
3 Tbsp cinnamon (or to taste)
Core and chop 1 apple in fairly large pieces, peeling if desired. Mix 1 tsp. sugar, a few raisins and cinnamon to taste with 1 Tbsp. biscuit mix; stir into chopped apple. Wrap in a piece of greased aluminum foil, leaving sufficient space for steam. Cook in the embers approximately 30 to 45 minutes (the juice of the apple moistens the dough sufficiently). Makes 12 packets.
Baked Burrito Packets
Note: For spicier flavor, add 1 minced jalapeño pepper to chili mixture.
1 1/2 tablespoons yellow cornmeal, divided
1 (15 ounce) can low-fat turkey chili with beans
1/2 cup shredded reduced-fat Cheddar cheese (skip this ingredient or substitute Velvetta or Cheez Whiz type product)
2 tablespoons chopped cilantro (replace with dried parsley flakes, if desired)
1 (10 ounce) can refrigerated pizza crust (substitute one of those boxes of Jiffy brand-type pizza crusts or your own homemade pizza crust)
Heat oven to 425 degrees F. Coat a baking sheet with cooking spray; sprinkle with 1/2 tablespoon cornmeal. Mash chili until beans are almost smooth. Stir in cheese and cilantro. Unroll and stretch crust into a 12-inch square. Cut into four 6-inch squares.
For each packet: Place 1 square on baking sheet and spoon 1/4 chili mixture in center. Fold 2 corners together to form triangle. Press edges together with fork; poke holes in top (to let steam escape). Sprinkle with remaining cornmeal. Bake 10 minutes or until lightly browned.
Buck’s Potatoes
Potatoes (or use sliced or cubed canned potatoes)
Red Onion
Olive Oil
Pepper
Garlic Powder
Butter
Cube desired amounts of potatoes and place in foil. Cover with finally sliced red onion, then drizzle with olive oil and a few pats of butter. I then season with pepper and some garlic salt and let the fire have a go.
Campfire French Fries
4 Potatoes, cut into strips
1 - 2 Tbsp. Parmesan Cheese
1 Tbsp. Margarine
2 Tbsp. Bacon Bits
Salt & Pepper
Place potato strips on a large square of heavy duty foil, dull side out. Sprinkle with salt, pepper and cheese. Shake a bit to coat. Dot with margarine and sprinkle with bacon bits. Seal the foil, leaving a steam vent on top. Grill over hot coals turning several times until potatoes are tender; about 30 - 40 minutes.
Caribbean Shrimp Packets
1 (15 1/4 ounce) can pineapple chunks in juice, drained (give the juice to someone to drink or use it as part of the liquid for making rice)
1 1/2 pounds medium raw shrimp, peeled and deveined (or substitute canned shrimp)
1 medium red bell pepper, chopped (from dehydrated … or skip) 1 medium jalapeno pepper, seeded and finely chopped (or substitute a few hot pepper flakes to your taste)
1 tablespoon grated fresh ginger (or the equivalent of dried ground ginger)
1 tablespoon seafood seasoning
1/2 cup butter or margarine, cut up (or your butter substitute)
1/4 cup packed brown sugar
1 1/2 tablespoon lemon juice
Hot cooked rice
4 sheets heavy duty aluminum foil
Preheat grill to medium-high or oven to 450 degrees F. Center one-fourth of pineapple chunks on each sheet of aluminum foil. Arrange shrimp in an even layer over pineapple. Combine peppers, ginger and seasoning; sprinkle over shrimp. Top with butter and brown sugar. Drizzle with lemon juice. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 8 to 10 minutes in covered grill or bake 12 to 14 minutes on a cookie sheet in oven. Serve over rice.
Foil Packet Ham & Pineapple
Per each packet you need the following:
1 slice ham
2 - 4 pineapple rings
1 - 2 tbs. brown sugar
1 - 2 tbs. butter (or margarine)
Aluminum Foil
For each packet: Cut the foil into a good size square (maybe 10 – 12 inches). Spread a little bit of the butter in the center. Place 2 of the pineapple rings on the foil and then cover with some of the brown sugar. Cover with the ham. Repeat for additional packets, if desired. Fold over the foil securely and place on the coals for heating. This doesn’t have to cook very long, maybe 10 - 15 minutes. The main concern is getting the ham hot.
Glazed Ham & Sweet Potato Packets
4 sheets (12×18-inches each) foil
1 pound cooked ham, cut in 3/4-inch cubes
3 medium sweet potatoes, cut in bite-size pieces
1/2 cup orange juice
1/2 cup raisins
1/4 cup maple flavored syrup
Ground ginger
Preheat grill to medium-high. Center one-fourth of ham on each sheet of foil. Top with sweet potatoes. Combine orange juice, raisins, maple syrup and ginger; pour over ham and sweet potatoes. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 12 to 14 minutes in covered grill. Number of Servings: 4
Sonoran Shrimp Packets
4 sheets (12×18-inches each) Heavy Duty Aluminum Foil
1 can whole kernel corn
1 pound medium uncooked shrimp, peeled and deveined (I used canned shrimp with no problems)
1 cup salsa
4 teaspoons lime juice
1 teaspoon roasted garlic oil or olive oil
1 teaspoon chicken bouillon granules
1 teaspoon chili powder
2 cups instant brown rice
Preheat oven to 450 degrees F or preheat grill to medium-high. Center one-fourth of corn on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with shrimp and salsa. Drizzle with lime juice and oil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 14 to 18 minutes on cookie sheet in oven or grill 12 to 16 minutes in covered grill. Serve with Chili Rice. To prepare rice while packets are cooking, combine chicken bouillon granules, chili powder and brown rice; cook following package directions. Number of servings: 4
