1997
Kitchen Krafts: Outdoor Cooking
August 1997

“Kitchen Krafts: Outdoor Cooking,” Friend, Aug. 1997, 19

Kitchen Krafts:

Outdoor Cooking

By Julie Wardell

Campfire Cheese Sandwich

margarine

2 slices bread

2 slices cheddar cheese

1 slice ham (optional)

heavy-duty aluminum foil

  1. Spread margarine on one side of a slice of bread. Place it, margarine side down, on a large piece of foil.

  2. Put the cheese, then the ham (if desired) on top of the bread.

  3. Spread margarine on one side of the other slice of bread. Place it, margarine side up, on top of the ham.

  4. Securely wrap the sandwich in the foil, and put it on a grill that’s placed 2″ (5 cm) above the hot coals. Turn the sandwich frequently with tongs until the cheese is melted.

Makes 1 sandwich.

Outdoor Mix-and-Match Omelets

For each omelet, you will need: 2 large eggs; optional ingredients such as grated cheese and chopped ham, bacon, mushrooms, green pepper, and/or onion; and a pint-size, resealable, heavy-duty plastic freezer bag. Also have available a permanent marker.

Prepare a large pot of boiling water to cook all the omelets. Ask each person to write his/her name with permanent marker on a plastic bag. Have him/her crack two eggs into the plastic bag, add a choice of ingredients (see above suggestions), push the air out of the plastic bag while securely sealing it, then shake or knead it.

Carefully drop the plastic bags into the boiling water; remove them with tongs when the omelets are done.

Grilled Peaches

4 canned peach halves, drained

heavy-duty aluminum foil

2 tablespoons chopped peanuts

2 tablespoons brown sugar

1/4 teaspoon ground cinnamon

  1. Place each peach half, cut side up, on a piece of foil.

  2. Combine the peanuts, brown sugar, and cinnamon together. Sprinkle the mixture evenly in the peach centers.

  3. Fold the foil over each peach, and seal. Grill the peaches, cut side up, over hot coals until heated through; remove with tongs.

Campfire Wassail Mix

2 cups powdered orange drink mix

1 package (.23 ounces/6.5 g) unsweetened lemonade mix

1 package (3 ounces/85 g) cranberry gelatin

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

  1. Mix all the ingredients together and store in an airtight container.

  2. Add 2 to 3 teaspoons of the mixture to a cup of very hot water; stir.

Illustrated by Patric Gerber