---- BREAKFAST RECIPES ----
:: Bacon & Potato Breakfast Pack ::
Bacon, 2 slices for each pack / Potatoes, sliced thin
Onion & Green Peppers, sliced / Cheese, shredded, your choice
We'll be making a pack for each person here, so get your Foil ready and spray it with oil. Now, lay 2 slices of bacon down in an X pattern in the middle of the Foil. Put slices of potato (not too thick) on top of this, add some cheese (if desired) and top with chopped onions and bell peppers. Dab on some butter or margarine and season with salt and pepper. Fold up your packet and cook over med~hot coals (start with the bacon side down) for about 15 to 20 minutes each side (move to a cooler spot when turned). The grease from the bacon will keep the potatoes from burning.
Serve this with a couple of fried eggs, camp toast and a strong cup of coffee...
Start by buttering your hash brown-patties (outside only). Lay one patty (butter side down) on your sheet of Foil, then add an onion slice and top that with a cheese slice, finish with the other hash-brown patty (butter side up this time). Close-up the Foil, forming your packet, and cook over medium heat for 10 to 15 minutes per side (15 if patties are still frozen), or until crispy.
You can use other "filling" ingredients if you want, mushrooms and thinly sliced bell peppers are good ones...
This is easiest done in one of the pre-formed large size Foil Pouches or you can make your own large Foil Packet.
To start, spray your Foil with oil and put a few pat's of butter or margarine in the Foil Bag. Now, open the bag of hash browns (thawed) and add the beaten eggs (beat with 1/4 cup water), chopped onions and peppers, chopped ham or sliced sausages (pre-cooked), cheese and seasoning salt of your choice (garlic, lemon pepper, etc.) right into the bag of hash-browns (or a large ziploc bag). Squeeze the bag to mix it all up well. Then, pour the mixture into a Foil Cooking Bag and spread it out, add a few more shakes of seasoning on top and a little more butter or margarine. The bag will puff-up as it cooks, give it about 15 minutes per side over medium heat. You can peek to see if its done.
When its done, slice a big X in the top and scoop it out onto individual plates with a big spoon, I like mine served with sour cream salsa and plenty of camp toast...
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:: Cheesy Grits Breakfast Casserole ::
1 cup Grits, cooked / 6 Eggs, beaten
Small pack Corn Muffin Mix / 1 Tbs. Onion, diced
1 lb. Ground Pork Sausage / 1 cup Milk
1/4 cup Bell Pepper, diced (red & green) / 1/4 cup Butter, melted
1-1/2 cups Cheese, shredded / 1/4 tsp. Garlic & Celery Salt, Paprika
This best prepared ahead of time and cooked in a Foil Cake Pan with a Foil Tent over the top, but it can be done in a foil packet also.
At home, cook the grits in 4 cups of boiling water until done and set aside. Now, saute the sausage (I like Jimmy Dean) in a frying pan until no pink remains, put this in the bottom of an oiled Foil Pan. When the grits have cooked a bit, mix in the other ingredients and pour this over the sausage in the Foil Pan. This can be wrapped in Foil and frozen if desired. This takes about 45 minutes to cook, give it 20 minutes over medium heat and move it off to a cooler spot for the remaining 25 minutes. Serves 6 to 8.
Serve topped with sour cream and salsa, be sure to have plenty of camp toast handy...
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---- LUNCH RECIPES ----
:: Boondockers Bunsteads ::
1/4 lb. shredded Cheese, your choice / 3 Hard Boiled Eggs, chopped
1-6 oz. can Chunk Tuna (drained) / 1 Tbs. Green Onion, chopped
1 Tbs. Sweet Pickle Relish / 1 Tbs. chopped Green Pepper / 2 Tbs. Mayo
These are pretty much just toasted tuna/egg salad sandwiches. but they're good.
Mix everything but the buns in a bowl. Now, spoon the mixture on a bun bottom (not too full), top with the bun top, wrap in Foil and cook over med~low heat for about 10 minutes per side. A definite kid pleaser...
You can make these in small individual serving packets or a large family size pack. Make them up at home, they freeze well, so you can always have some in the cooler for a quick lunch.
First, fry your ground beef and sausage and set aside on a paper towel to drain. Now, oil a square of Foil (for each packet) and set aside. Make your roll's by laying a flour tortilla on a plate, spoon on some beef/sausage mix, a little of your favorite salsa, and top with shredded cheese. Fold in the ends and roll the tortilla like a burrito. Lay these as you make them, seam side down, on your Foil square and make your packet when you reach your "serving size" for that person (more for me, less for you) you can label each packet with a felt pen for each person. Cook over hot coals for few each side, just enough to warm it up well and melt the cheese. Be Careful, the cheese will be HOT.
Serve with a bowl of salsa (and maybe a little sour cream) on the side...
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:: Boondockers Stuffed Rolls ::
1 lb. Cheddar Cheese, shredded / 1 can Pitted Black Olives, chopped
6 Green Onions, chopped with tops / 2 cloves Garlic, pressed
3 Hard Boiled Eggs, chopped / 1 Green Bell Pepper, chopped small
1/2 tsp. Salt / 1 cup Tomato Sauce / 1/2 cup Olive Oil / 15 Hard Rolls
First, mix everything but the rolls together well in a large bowl. Next, cut an end off a roll and scoop the centers out (a small, sharp knife and a spoon help here), stuff the centers with your mixture, put the end of the roll back on and wrap tightly in a sheet of oiled Foil. Heat on the grill for 25-30 minutes over indirect med/low heat, turning often so as not to burn the bread.
You can do these up at home and keep 'em in the cooler, they're nice as a lunch-time snack, they freeze well too...
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:: Crunchy Triple Decker Sandwich ::
2 Eggs, lightly beaten / 1/2 cup Milk / 1 cup Corn Flakes, crushed
2 Tbs. Margarine, melted / Preserves, your choice, strawberry, apricot, etc.
Bread, your choice / Spam, sliced / Sharp Cheddar Cheese, sliced thin
To start, beat the eggs with the milk in a shallow dish and set aside. Next, mix the cornflakes with the melted margarine on a plate. Now, spread some preserves on a slice of bread, top with a sliced Spam (or equiv.) and a slice of cheese. Add another slice of bread, slice of cheese, Spam and bread slice spread with preserves. Dip the sandwich on both sides in the egg wash and then press into the cornflakes on both sides. Wrap in oiled Foil and cook over med/low heat heat for about 20 minutes, turning frequently. Sandwich should be heated through and evenly browned...
This makes 4 sandwiches. To serve, remove from its Foil packet and slice into 4 pieces, corner to corner style...
Make your burger patties just like you would for cooking on the grill (or buy them pre-made), to save time you can make these packets at home.
Start by placing a burger patty on an oiled square of Foil, top this with a ring of pineapple, a slice of onion, a ring of pepper, and finally a slice of Canadian bacon. Fold-up the Foil and cook for 15-20 minutes, turning occasionally.
If your on top of things you remembered to toast your buns, or you can eat this with out buns, right out of the Foil Packet...
In a bowl, mix the sauerkraut, onion and caraway seed, separate this into 4 portions. Cut 4 squares of Foil and spray with oil. Now, put down a pad of sauerkraut in the middle of a Foil square and top with a smoked pork chop or slice of Canadian bacon. Fold-up your Packet and cook over medium heat for about 30, turning occasionally, until meat is done.
You'd better make a veggie packet and lots of garlic bread to go along with these...
Put the frozen peas and ham on a sheet of oiled foil along with a couple of tablespoons of water. Seal the packet and cook over medium heat until done, 20 to 25 minutes turning occasionally (the pack will be puffed up if its sealed tightly). When done, cut an x in the top of the packet and add the sour cream (dairy or imitation), green onion, toss and season to taste with salt and pepper.
Serve this Hot, right from the foil packet...
There are many ways to cook corn out in the boonies. The easiest way is to just soak the ears for about 30 minutes in water and then just put it on the grill or in the coals (peel back the husks and remove the silk first) and cook for 20 to 25 minutes, turning occasionally. Or, cook the corn wrapped in Foil, you can leave the husks on, or the husks can be removed. Corn cooked in Foil cooks a little faster, 15 to 20 minutes. The corn should still be soaked for awhile (the moisture steams the corn), but I've just added a bit of liquid before closing the Foil and it turns out great. I like to husk my corn, rub it down with butter and seasonings and add a Tablespoon of water or chicken stock. Try mixing herbs or seasonings with softened butter and rubbing the corn with this. Spiral a slice of bacon around the corn before sealing in Foil for a treat.
Try using... Dry Onion Soup Mix; Garlic Salt; Celery Salt; Italian Herb Flakes; Parsley Flakes; Lemon Pepper; Dried Red Pepper Flakes; Splash on a little Caesar Salad Dressing...
First, combine all the ingredients except the fish on a plate. Next, put a fish fillet (or steak) on a generous sheet of oiled Foil, mound some crumb mixture onto the fish and seal your Foil Packet (not too tight, leave room for expansion). Cook for 20 to 25 minutes over medium heat (or until fish flakes).
Add a veggie packet and maybe some rice and your all set...
Put your green beans on a square of Foil, add the sugar, lemon juice, S&P and dot with butter. Add a tablespoon of water before forming the packet. Cook for 15 to 20 minutes (if thawed, about 30 if frozen).
This would be good with the Trout Au Gratin Packet...
Its easy to have French fries or potato nuggets for dinner. First, thaw the potatoes and place in a Foil Pan. Make a tent out of Foil to cover the Foil Pan (it should hang over the edges some). Put it on the grill, over medium heat, with the Foil tent over the top. You can remove the tent periodically to stir or turn your spuds.
You can also use a popcorn popper for this (open fire style), just shake the basket over a bed of hot coals until warmed...
Lay out a large square of Foil, oil and put a generous portion of ground beef in the middle, shape it into a football shape, bringing the sides and ends up forming a boat. Put a spoonful of barbecue sauce in the bottom and spread it around with the spoon. Layer in chopped onion, carrot and potato, these should be chopped fairly fine so they will be done when the same time the burger is. Wrap in the Foil and cook over medium heat for 20 to 25 minutes (don't turn) or until the veggies are tender and burger is done.
Easy to make and they can be made up ahead of time and frozen...
What could be more "classic" than a hot, steamy Baked Potato. You can cook any kind of potato you want in a Foil Packet. Scrub and dry your potatoes (at home before heading for the Boonies, these are great on the home grill, too), dry before using. While your at it, throw a few extra spuds on, these can be fried for breakfast the next morning...
- Basic Baked Potatoes -
Oil 'em up with your favorite lubricant (applies to all versions below)- Oil, Butter or Margarine, Bacon Fat, prick whole potatoes with a fork and wrap tightly in a square of Foil. Cook for 45 min. to 1 hour over medium heat, turning often (about every 10 minutes) so the skins don't dry out and burn. This is good for any of the potato varieties, but russet potatoes make the best traditional baked potatoes. When done open your packet and do your usual baked potato routine: butter, sour cream, etc...
- Fancy Baked Potatoes -
* One of my favorite things to do is to cut a potato down the middle (longways) almost all the way thru, but leave a hinge. Now, cut wedges of onion and pack into the cut. Wrap with a slice or two of bacon, seal in Foil and cook as usual (cooks a little faster)...
* Try slicing russet potatoes crosswise making thick rounds. Do this with a Yam or sweet potato also (use about the same size potato), now alternate the rounds assembling a mixed potato and seal in Foil. Cook as usual (cooks a little faster)...
* This ones really good... Rub your potatoes with softened butter, roll in crushed Corn Flake crumbs and wrap with a bacon strip. Seal and cook (turn often as the crumbs can burn)...
* This "Baked Potato Reubens" is sure to impress. Split open a previously baked potato and layer slices of corned beef, top with drained sauerkraut, a dab of Thousand Island dressing and finally, a slice of Swiss cheese. Re-seal your Foil Packet (or use new foil). and re-heat until the cheese melts...
* Fry ground beef in a skillet, add your favorite store-bought spaghetti sauce and simmer until its heated thru. Top a split-open baked potato (don't be shy), serve with a veggie packet and a light salad...
* A "Ham and Cheese Melt" baked potato can be a complete lunch. Have some baked potatoes which have been previously baked (maybe from the night before), remove from their Foil Packets, split open and top with a few slices of cooked ham, top with some dijon mustard and shredded Swiss cheese. Re-seal (or use new Foil) and reheat for about 10 minutes over the fire or in a covered skillet...
- Toppings for Baked Potatoes -
Your imagination is the key here, great potato toppers can include... leftover stews, creamy soups, chili, grilled mushrooms and onions, crispy bacon, diced ham, ground beef, shredded chicken, gravy, guacamole, salsa, lightly cooked veggies as well as the usual butter, sour cream (or non-fat yogurt) and shredded cheeses (try parmesan, cottage, ricotta or blue cheese)...
To start, lay out a large sheet of foil and, with cabbage head standing on end in the middle cut it into 6 wedges, but don't cut all the way thru, leave a hinge at the bottom. Take a large slice of corned beef and fold it into a wedge to fit into the cabbage cut (spread it open with a butter knife and stuff it in), do this to all six wedges. Splash with beer (whatever your drinking at the time) and sprinkle with pepper. Bring up the corners of the Foil to the top and fold along the seams and crimp the top closed. Cook for 30 to 40 minutes over medium heat, no need to turn. Make a tent of Foil and put it over the packet if your cooking over a fire or open grill, this will keep the heat in so the top cooks, no need for the tent if your using a closed grill.
Serve with a packet of herbed potatoes and carrots, and of course the rest of that beer...
If the ingredients look a lot like meat loaf, your right. We're making meat loaf in large hollowed-out onions. You can use your own favorite meatloaf recipe if you want. They can also be made up at home ahead of time and frozen.
Mix everything except the onions together in a bowl and set aside. Now, take the large onions and cut them in half (top-to-bottom) and remove the centers leaving 2 layers. Stuff the onion halves with your meat loaf mix and wrap tightly in oiled Foil. Cook in hot coals for about 30 minutes or until done (longer on the grill), turning a few times.
Be sure to bring a bottle of ketchup, you'll want to top your piping hot Cannon Balls with it...
You can cook your shish kebabs right on the hot coals, without a grill. Skewer your meat and veggies, large slices of onion, green pepper and tomato work well, (if using a wood skewer, soak it for at least 1/2 hour so it won't burn). Shake on whatever herbs or spices you want and wrap your prepared kebabs in a double thickness of oiled Foil and cook directly on hot coals for about 15 minutes turning once, this depends on the size of the meat chunks and fire temperature of the coals (a little less for fish)...
First, shuck your clams or oysters and then dip in melted butter or margarine. For each packet put 2 in the center of a square of oiled Foil and and sprinkle with lemon juice and chopped parsley, add a pinch of salt and a shake or two of Tabasco. Seal Foil tightly and cook for 3 to 4 minutes on the grill (2 minutes if in the coals).
Great for that camp-out or party at the beach, or if you happen to drive by a local fish market on the way to the Boonies...
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:: Shrimp & Corn Packs ::
8 Ears Corn, cut kernels from cobs / 1 lb. fresh shrimp, peeled
2 Tbs. Lemon Juice / 1/2 tsp. Sugar / 1 tsp. Salt
1/4 tsp Pepper, to taste / 1/2 tsp. Garlic Salt
2 Tbs. Cilantro, chopped / 1/4 cup Butter or Margarine
First, mix the salt, pepper, garlic salt and sugar. Then, cut the corn from their cobs and mix with the seasonings mix. Now, peel the shrimp (if you didn't do it at home), sprinkle with lemon juice and cilantro and mix well. Toss the shrimp and corn mixes together and place mounds in the center of square sheets of oiled Foil (4 for large size or 5 for smaller size), dab with butter and securely seal the packs. Place on grill and cook for about 5 minutes on each side.
You can make these up at home and even freeze them, if you want. Try adding some finely chopped red bell pepper for some added color...
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:: Portabella Chicken in Foil ::
4 boneless Chicken Breasts / 1 large Portabella Mushroom, sliced thin
1 medium Onion, sliced thin / 2 tsp dried Tarragon
1/2 cup melted Butter or Margarine (1 stick) / 1/2 cup Flour
2 tsp dried Parsley / Salt & Pepper, to taste
First, melt the butter and mix in the herbs and spices. Now, dredge the chicken breasts in the flour shaking off any excess. Dip chicken in the butter mixture and place in the middle of an oiled square of Foil, top with thinly sliced onion and mushroom slices and wrap up the Foil, sealing tightly. Cook for about 30 minutes, turning periodically.
Good with potatoes and a salad...
1/4 lb. Halibut Steak / Dry White Wine, splash / Onion, thinly sliced
Thyme Sprig, fresh / Lemon slice / 1/4 tsp. Fennel Seeds
Fresh Parsley Sprig / Salt & Pepper
Place your halibut steak on a bed of thinly sliced onion rings in the middle of a square of oiled Foil, give it a splash of dry white wine and top with a sprig of thyme, a lemon slice, fennel seeds, a sprig of parsley and salt and pepper to taste. Wrap Foil (not too tight, leave room for expansion), and cook for about 15 minutes over medium heat. Turn for the last few minutes of cooking...
Lay out a sheet of Foil, oil and place a pork chop in the middle (don't trim fat from chop), top with thinly sliced potato and season to taste with salt & pepper. Dot with butter or margarine and double wrap tightly in Foil and cook over medium heat starting with the potato side down for about 20 minutes, flip and cook another 10 minutes.
1 potato for each person / French Onion Soup Mix / Butter
Slice your potatoes into 5 or 6 pieces and lay on a sheet of oiled Foil, you can do individual packets or a large pouch for a few people. Sprinkle the potatoes with the dry French onion soup mix, add a few pats of butter and a Tbs. of water, Fold up the packet and cook over medium heat for 30 to 40 minutes, turning periodically, a little less in the ashes.
These are good with some sliced onion added, too...
To start, salt each piece of fish and sprinkle with wine, let this set for about 10 minutes. Salt & Pepper the shrimp and cut slits in the tops of the mushrooms. After the fish has finished marinating, arrange a piece of fish on a sheet of oiled Foil, top with 3 shrimp and finally a mushroom cap. Seal the Foil and cook for about 10 minutes per side, fish should flake easily when done...
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:: Salmon Veggie Packets ::
4 Salmon Fillets, boned and skinned / 2 Carrots, peeled and 2" julienned
2 Celery Stalks, 2" julienned / 1 medium Leek, 2" julienned
5 Tbs Butter or Margarine / Salt and Lemon Pepper, to taste
4 Tbs. Cilantro, chopped / Lemon Wedges
Your veggies should be julienned and cut to length so they resemble match-sticks. To start, saute the veggies in a little oil until about half way done. Then, spread out a sheet of Foil, spray with oil and lay down your salmon fillet, sprinkle with a little salt and lemon pepper, add a generous pat of butter, top with the veggies and then spread out about a tablespoon of chopped cilantro over the top. Seal-up your Foil packet and cook over medium heat for about 15 minutes (longer if the fillet is large). Squeeze with lemon when done.
You can use different kinds of fish for this and substitute different herbs. Try topping with a sprig of lemon thyme, or rosemary...
Combine all the ingredients in a suitably sized bowl or large ziploc bag, this can be done at home and kept in the cooler for a few days until needed. To cook, form into a loaf and place in a Foil Pan (prefab or make one with Foil) and cook in a covered barbecue or cover with a Foil Tent (I use a large Foil roasting pan inverted over the smaller meat loaf pan) on the campfire or uncovered grill. Cook over indirect heat so the bottom doesn't burn for 50 to 60 minutes.
Spread top with ketchup for the last 15 minutes of cooking, you can use a doubled pan to keep the burn factor down. Throw on a few Foil-wrapped baking potatoes, the cooking time is about the same...
Trim fat from the pork chops and rub with salt, pepper and sage to taste. Wrap in oiled Foil and cook over medium-low heat for about 20 minutes until done. Remove from Foil and grill over direct heat for a few minutes per side until nicely browned...
Of course Foil is the perfect tool for doing flavored bread when camping or grilling and the flavors are nearly endless. Start with a loaf of French bread (sourdough and whole grain is good, too), and either cut it in half horizontally or in 1" thick slices vertically (slice down to the bottom crust, but not all the way thru). Once you have your slices spread with your flavored butter spread, wrap it securely in a long sheet of Foil. Heat 5" to 6" over medium-hot coals (not in open flame) for about 15 minutes, turning a few times. A Foil tent laid over the wrapped bread will help keep the heat in. Below are some spreads to stimulate your imagination, substitute your favorite ingredients for your own personalized bread. Use softened butter or margarine for spreading or melted for brushing on, be sure to mix all ingredients well...
GARLIC BREAD: 1/2 cup butter or margarine, 1 or 2 pressed cloves of garlic (or 1/2 tsp. garlic salt), 1 Tbs. dried parsley flakes (try substituting 1/4 cup snipped chives), 1/4 cup grated Parmesan cheese (optional)...
BLUE CHEESE BREAD: 1/2 cup butter or margarine, 1/4 cup blue cheese (crumbled), 2 Tbs. grated Parmesan cheese. You can also use Roguefort or flavored Feta cheese...
ONION BREAD: 1/2 cup butter or margarine, 2 tsp. instant minced onion, 1/8 tsp. ground black pepper, 1/4 tsp. salt (try adding 2 tsp. caraway seed for an even different flavor...
PARMESAN CHEESE BREAD: 1/2 cup mayonnaise, 1/4 cup grated Parmesan cheese, 1 tsp. dried oregano...
PEANUT BUTTER BREAD: 1 pkg. (3 oz.) softened cream cheese, 3 Tbl. creamy peanut butter, 1 Tbl. butter or margarine...
MOZZARELLA CHEESE BREAD: 1 pkg. (3 oz.) softened cream cheese, 1 cup, shredded Mozzarella cheese, 1/4 cup chopped scallions, 2 Tbl. butter or margarine, 1/2 tsp. garlic salt...
SMOKED HICKORY/CHEESE BREAD: 1/2 cup butter or margarine, 1 cup shredded sharp cheddar cheese, 2 tsp. dried parsley flakes, 1/2 tsp. hickory-smoked salt, 2 tsp. Worcestershire sauce...
ONION/DILL BREAD: 6 Tbl. butter or margarine, 1 Tbl. Dijon mustard, 1 tsp. onion salt, 1 tsp. dried dill...
CHILI BREAD: 1/2 cup butter or margarine, 1 tsp. chili powder, 1/2 tsp. onion salt...
Also try using Hoagie rolls or hot dog buns for individually wrapped servings. Even sliced bagels, English muffins or thick "Texas Toast" bread slices are good...
I like to use Granny Smith Apples, but any tart baking apple will do. Start by cutting the apples in half and cutting the core out, leaving the skin on. Combine the butter (or margarine) with the brown sugar, cinnamon, nutmeg and raisins (soak the raisins first in a little hot water), mix well with a fork. Stuff the cores with the mix and put the apple halves back together and wrap tightly in a square of oiled Foil. Put these on the coals or grill when you start eating dinner and they will be done when you finish eating, about 10 minutes per side.
Try using different ingredients also, Red-Hots are good, Grape-Nut cereal is good too mixed with some brown sugar and butter. Finish it off by topping with a Tablespoon of Yogurt and granola, or maybe ice cream (if you have a good cooler)...
You need to make a make-shift paper bag out of Foil for this one, you can do this by folding the Foil over itself and crimping the edges closed. Now, open it up from the open end and stick your hand in, all the way to the end, make corner triangles on both sides creating a flat bottom. Pour in some oil, add the popcorn, close it up at the top by wrapping it around a stick or weenie roasting tool. Hold it over the campfire and make sure you keep shaking it until its done or it will burn. When its done slit open the Foil bag, add some salt and melted butter or margarine (butter flavored salt is good, too) and your dig-in. Make sure you make your Foil Bag is big enough for all that popcorn...
:: Banana Boat ::
Large Bananas / Mini-Marshmallows
Chocolate Baking Chips / Other Goodies of your choice
To start, lay your banana down flat and, with a sharp pointed knife, cut a wedge out of the top (down to the center) of the banana, peel back the top portion of the peal and remove the wedge of banana. Stuff this with mini-marshmallows and chocolate baking chips (try different flavors) and pull the peal back over the top. Wrap in Foil and cook over medium heat for 5 to 10 minutes, until the marshmallows and chocolate chips melt. You might try adding other ingredients also, like pineapple chunks, maraschino cherries, chopped nuts, etc...
:: Peach Packets with Raspberry Sauce ::
1/2 - pkg. Frozen Raspberries in light syrup / 2 tsp. Lemon Juice
2 med. Peaches or Nectarines / 2 tbs. Brown Sugar
1/4 tsp. Cinnamon / 2 Tbs. raisins
1-1/2 tsp. Rum Flavoring / 2 tsp. Butter or Margarine
At home, partially thaw the frozen raspberries (1/2 of a 10 oz. pkg.), put this in a blender with the lemon juice and blend until smooth. Strain this to eliminate the seeds and store in a baggie or container (this will live in your cooler at camp). When ready to prepare, cut your peaches in half, remove the pit and peel, and lay 2 halves in the middle of a sheet of Foil (cut side up), this will make 2 packets. Mix the brown sugar, cinnamon and raisins together and divide the mixture between the 4 peach halves. Sprinkle the tops with a little rum flavoring and dot with butter or margarine. Seal your packets and cook over medium heat for about 15 minutes, the peaches should be thoroughly heated through.
Serve with the raspberry puree spooned over the top and maybe a spoonfull of ice cream or yogurt...
Peel your bananas (slice if you want) and place in the center of a buttered sheet of Foil. Crumble some brown sugar (a couple Tbs. or so) over the top of the banana, sprinkle with a Tbs. lemon juice and add a splash (1 Tbs. or so) of rum or rum flavoring. Seal your Foil and cook over lower heat on the side of the grill for 12-15 minutes.
Great with a scoop of yogurt or ice cream...
