Camp Dinners

This week we spent some time in California and Oregon. We enjoyed the coast, some great seafood, and even some Peruvian food. However, my favorite was spending some time on the beach with a fire and some tinfoil dinners. I will have to add pictures soon, but here are a few recipes.


Tinfoil Beef Dinners for two
1/2 lb ground beef
1 small potato or sweet potato, cut into 1 inch cubes
1/2 onion, quartered
1 bell pepper, cut into 1 inch chunks
Salt and Pepper

Chicken Foil Dinner
Chicken Breast or Legs (choose your favorite)
1 Lemon, sliced 1/4 inch thick
1/2 Onion, quartered
1 Potato, cut into 1 inch cubes
Salt and Pepper

For either meal, double layer and wrap in tinfoil. Place directly on hot coals, and add some coals on top. Cook for 1/2 an hour to 1 hour or until juices run clear.

Campfire Corn

Soak corn with husk in water for at least 1 hour. Place directly on hot coals. Turn occasionally until husk has burned mostly off and you can see the kernels through the last few leaves of the husk. Peel and eat. Great with butter, salt and pepper.



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