Campfire Veggies
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These foil-wrapped packets of steamed potatoes, corn on the cob and carrots are made for cooking over the campfire. But they're not as easy as they look, so you may want to try them on the backyard grill instead.
Ingredients
- aluminum foil
- potatoes, corn on the cob, or carrots
- campfire
Cooking Instructions
- The best baked potatoes in the world are created in the glowing coals of a campfire! But getting them cooked properly is a camper's greatest challenge. Don't expect camp-cooked veggies to turn out well the first time. Invariably, even seasoned campers create quite a fuss at dinner with a partially raw and somewhat burnt potato. But after a few tries, a serious cook can pull a perfect ear of corn from an ashy piece of aluminum and the effect is amazing.
- After the fire has died to a proper cooking flame (hot coals and little flame) wrap clean veggies and place them about an inch or two from the hottest coals of the fire. Use your roasting stick to turn the veggies from time to time. (A good way to remember is to turn them after every camp song or story.) Depending on the campfire, your roasted veggies should be done in an hour. Test them by poking with your roasting stick- careful not to puncture the foil. If the veggie gives slightly beneath the foil, they are probably ready.
- Let an adult remove the foil packages from the fire, and let cool before attempting to open. They will be HOT!
