Recipes by Gertrude Treadaway
Foil-Packet Potatoes
3 pounds Yukon gold potatoes
1 large onion
1 stick butter
Olive oil
Garlic powder, to taste
Onion powder, to taste
Salt, to taste
Pepper, to taste
Sour cream
Parsley
Chives
Heat grill to medium.
Slice potatoes and onions about ¼-inch thick. Toss with olive oil, garlic powder, onion powder, salt and pepper.
Lay out four large pieces of aluminum foil. Assemble potatoes and onions in a row, with slices of butter in between. Fold up the packets to seal. Grill for 25 to 30 minutes or until potatoes are fork-tender. Remove and garnish with sour cream, chives and parsley.
The potatoes can also be baked in a 350 F oven for 30 to 40 minutes.
Hot Plums and Berries
4 tablespoons butter, melted
2 tablespoons sliced crystallized ginger
3 tablespoons sugar
4 plums, halved and pitted
1 cup raspberries or blackberries
Vanilla ice cream
Mix butter, ginger and sugar in a large bowl. Place the plums, cut-side up, on a sheet of foil. Scatter berries on top. Fold up the packet. Grill over medium-high heat until the plums are tender and the berries are juicy, about 15 to 20 minutes. Serve with ice cream.
Lemon-Dill Salmon Packets
1 tablespoon butter, softened
4 6-ounce salmon fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 medium onion, sliced
4 garlic cloves, sliced
4 fresh dill sprigs
1 tablespoon minced fresh parsley
1 medium lemon, sliced
Prepare campfire or grill to medium heat. Lay out four pieces of double-thickness foil, about 12 inches square.
Spread butter in the center of each square. Place one salmon fillet in the center of each. Sprinkle with salt and pepper. Top with onion, garlic, dill, parsley and lemon. Fold foil around fillets, and seal.
Place packets on a grill grate over a campfire or grill. Cook until fish begins to flake easily with a fork, about 8 to 10 minutes. Open carefully to allow steam to escape.
To bake in the oven, evenly space packets on a baking sheet. Bake at 350 F for 8 to 10 minutes.
Hot Ham and Cheese Campfire Sandwiches
1 pound deli-sliced ham
12 Hawaiian rolls, sliced
12 slices Swiss or Provolone cheese
1/2 cup butter, melted
1 1/2 tablespoons Dijon mustard
1 tablespoon dried onion
1 tablespoon brown sugar
Lay out six sheets of heavy-duty foil.
Divide the ham among the rolls. Top each slice of ham with a slice of cheese, then place the top of the roll on top. Place two sandwiches on each piece of foil.
Combine the melted butter, Dijon, dried onion and brown sugar. Pour evenly over the tops of the sandwiches.
Fold up the sides of each packet, and seal closed. Place the packets on warm campfire coals or a medium-heat grill. Cook, turning frequently, until the cheese is melted and the rolls are lightly toasted, about 10 to 15 minutes.
Cajun Shrimp Foil Packets
6 cobs of corn, cut in halves or thirds
4 red potatoes, washed and cubed
25 uncooked shrimp, peeled or unpeeled
1 pound smoked sausage, cut into chunks
1/2 cup butter, melted
1/2 cup chicken broth, divided
1 tablespoon Cajun seasoning
Salt, to taste
Pepper, to taste
Heat grill to 400 F.
Evenly distribute corn, potatoes, shrimp and sausage among four heavy-duty foil sheets, approximately 12 inches by 18 inches each. Drizzle melted butter and about 2 tablespoons chicken broth over each foil packet. Season evenly and generously with Cajun seasoning, salt and pepper.
Fold up the sides of the foil over the contents. Tightly fold up the ends over the seam.
Grill for 30 to 40 minutes or until potatoes are tender. Flip once after 15 minutes.
Serve immediately. Be careful, the steam is hot.
Steak Fajita Packets
1 pound flank steak
2 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon dried thyme
1 cup long-grain white rice
1 small red or yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cups water
¼ cup lime juice
Sour cream
Avocado
Lay out four pieces of aluminum foil.
Thinly slice steak across the grain. Toss with garlic, salt and thyme. Divide rice among the packets. Top with onion, peppers and steak.
Whisk together water and lime juice. Pour over the steak and rice. Tightly seal each packet. Grill or roast over medium-high heat until the rice is cooked and the steak is tender, about 20 to 25 minutes. Serve with sour cream and avocado.