Recipe: Campfire Foil Pockets

How about planning to have foil-pockets when you're out camping (IF you have a cooler)... or taking what's in your fridge to make foil-pockets for an inspired family leftover-night? Easy to prepare and just as easy to clean-up!

NOTE: these are perfect when you are cooking in your backyard because of no electricity, and when you need to empty out that fridge before things go bad.


First and most important, the aluminum/tin foil. Use heavy-duty if you have it. Use double-thickness if your foil is thin. You'll need sheets about 2 feet long.


Next, spray or oil the sheet not only where you'll be placing the food, but also on the part that you'll fold over it.


Place the food on the middle part of the foil. Fold up the foil to make a nice pocket. Edges need to overlap to make the seal. Roll up the ends, good and snug. Leave a little room for expansion (steam).


Here's some suggestions:

• fish (trout, etc.) with wild rice, onion, lemon, lemon juice and lemon pepper
• jambalaya with different kinds of sausages, mushrooms, tomatoes, onions, carrots and celery
• veggie mix with green beans, carrots, broccoli, mushrooms, chives
• salmon, asparagus, wine, lemon and chives
• chopped apples with walnuts, raisins, brown sugar, cinnamon, butter and 1 or 2 raw biscuits
• hamburger patty smothered with canned baked beans (I like to add a couple tablespoons of chopped onions too)
• grilled cheese (butter outsides with cheese in the middle - add spices, parsley or sliced tomato for added taste)
• sliced fajita meat with salsa, onions and peppers - place wheat tortillas in a second foil pocket and heat for only a few moments, just before the fajita meat is done
• stuffed onions (ground beef, diced tomatoes, diced potatoes)
• stuffed bell peppers (pre-cooked rice, ground beef, etc.)
• popcorn (use double or triple thickness - leave lots of room for popping - equal amounts of oil and popcorn), seal tightly, tie to a stick and shake over coals.
• pita bread pizzas (spaghetti or pizza sauce, cheese, pre-cooked sausage or pepperoni, onions, mushrooms, etc.)
• half an orange, scooped out to leave only the rind, then fill the half of orange rind with prepared cake batter (chocolate or white or yellow) or a raw cinnamon roll (from a package) or raw biscuit dusted in cinnamon and brown sugar - wrap in buttered foil. Leave room for expansion. When it's time to cook, place carefully in hot coals. Be sure to place correctly so the cake mix or roll or biscuit stays in the orange half.
• Sliced banana, place chocolate chips and miniature marshmallows in banana's slit, place in buttered foil, close banana as much as possible, and tightly wrap. Delicious!

Use your imagination... here's a guideline:

• 1 serving of meat per pocket (chicken, shrimp, beef, pork, or even hamburgers can be used) - be sure to cut up the meat into bite-size pieces so you won't need to worry about using a knife


• various vegetables - cut in chunks (potatoes or sweet potatoes, carrots, zucchini, broccoli, onion, peppers, and/or green beans)


• oil


• seasonings like salt, pepper, etc. (to taste)

When ready to cook, place it either in your fire's coals or on a grate over medium heat. Directly over the fire would give too much heat. Turn with tongs a couple of times (this is when it's evident whether you sealed the pocket properly or not). You should be able to tell from the smell when they are done. If not, check from time to time, being sure to refold the seal to keep cooking as necessary. Handle with care as the pockets will be hot. Serve in the pockets (but I usually put the pocket in my plate to give sturdiness).