BASIC HAMBURGER FOIL DINNER

Per serving:
1 lg. hamburger patty (about 1/2 lb.)
1 small potato, sliced
2 carrots, sliced or sticks
1 onion slice
pat of butter or margarine
salt, pepper, garlic to taste

Tear off a large piece of heavy-duty aluminum foil; spray with nonstick cooking spray. Place raw hamburg in center of foil and layer rest of ingredients on top. Put pat of butter on top. Fold as instructed below. Repeat for each dinner. Cook for about 1 hr. or until hamburger is done and vegetables are tender, turning occassionally to prevent burning (not necessary to turn if baked in an oven at 350 degrees).

FOLDING A FOIL DINNER: Fold long edges of foil together and fold down to food. Roll other 2 ends up to food. Gently press top seam down to seal. ALWAYS OPEN COOKED FOIL PACKETS CAREFULLY TO PREVENT STEAM BURNS.

Variations: Use your imagination--add 1/3 - 1/2 can undiluted soup (such as cheddar cheese, golden mushroom, or cream soups), add frozen vegies instead of fresh, or add fresh mushrooms or zuchini. My book contains a section on "Foil Cooking" with recipes such as "Beef Stew in Foil," "Kraut & Ribs Foil Dinner," and "Ham & Sweet Potato Foil Dinner."

POTATO CASSEROLE

2 lbs. hash brown potatoes, thawed (can be done in microwave)
1 tsp. salt
1 10-oz. can cream of chicken soup
1 16-oz. carton sour cream
1/2 cup soft butter (1 stick)
1/4 cup onion, chopped
2 cups shredded Cheddar Cheese
1/4 tsp. pepper
BBQ potato chips, crushed

Mix all ingredients together, except hash browns and potato chips, in a bowl. Add hash browns to mixture and place in a 3-qt casserole dish sprayed with nonstick cooking spray. Bake at 375 degrees for 50-60 minutes or until potatoes are tender. Carefully stir casserole, then sprinkle crushed potato chips on top. Bake for additional 5 minutes.
TIP: These potatoes are great as leftovers. While camping, try serving them with breakfast the next morning.

Enchiladas On The Road
Enjoy a good homemade Mexican meal with my version of enchiladas!  I take this dish to potlucks and everyone is surprised at how easy it is to prepare.  Rarely do I ever have any leftovers!

EASY ENCHILADAS

1 lb. ground beef
1 small onion, chopped
1 pkg. enchilada (or taco) seasoning
2 (15 oz.) cans chili without beans
10 medium flour tortilla shells
1 (8 oz.) pkg. shredded Cheddar cheese
Salsa and sour cream, if desired

Brown ground beef and onions; drain. Add seasoning and mix well. Divide mixture down center of tortilla shells (about 1 heaping tablespoon per shell). Roll each tortilla  and place seam-side down in a 9 x 16 in. pan (an oven broiler pan works well). Cover with chili and top with cheese. Bake at 350 degrees for 20-30 minutes. Serve with salsa and sour cream if desired.
TIP: This recipe can easily be cut in half, using a 9 x 9 in. pan.

ROCKY ROAD BITES
1/3 cup chopped nuts
6 oz. chocolate chips
2 cups mini-marshmallows

Line cookie sheet with wax paper. In a bowl, melt chocolate chips in microwave on high until smooth (about 1 minute), or over hot water. Stir in nuts and marshmallows, mix well. Drop by rounded tablespoonfuls on wax paper. Chill until set. Once set, remove from wax paper and store in a plastic storage bag in the refrigerator.



HOMEMADE BIRD SUET
As a special treat for you "bird-lovers" (like myself), I would like to pass along my recipe for Homemade Bird Suet. For those that live in the North, this is a great way to feed your wild birds during the cold winter months. Just remember, once you start feeding birds, they tend to become depend on you for food. During the summer or for those that live in the South, this is a also great treat for your birds--be sure to keep it out of direct sunlight. While camping, try hanging a suet basket from a nearby tree.

1 lb. shortening (or bacon grease)
18 oz. crunchy peanut butter
1 cup raisins
1 cup sunflower seeds (or wild bird seed)
6 cups cornmeal
5 cups flour

In a saucepan over medium heat, melt shortening. Remove from heat and add peanut butter, stirring until melted. Transfer to a large bowl. Stir in raisins and seed. Add cornmeal and flour; mix until well combined. Press mixture into empty store-bought suet containers or any similar-size containers (I use Ziploc sandwich containers). Freeze. Put frozen square into a suet basket and hang. This recipe makes about 6-8 suet squares.
TIP: I use an empty 1-lb. shortening container and fill it with bacon grease, storing it in the refrigerator. When full, I make a batch of suet.

The best thing is that Pat is donating 10 percent of her profits from the book to benefit the KOA Care Camps Trust for kids with cancer. You can find out more about KOA Care Camps here

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