CarolinaGal

A girl scout classic!

We always used hamburger in small meat balls, and whatever vegetables sounded good: onions, potatoes, carrots, corn. You can also include squash, mushrooms, green peppers, green beans.

The secret is to dice the vegetable small enough so they will finish cooking at relatively the same time - so don't make your harder vegetables too thick.

To put it together:

Tear two long pieces of foil and lay flat. To the foil, add hambuger shaped like meatballs, thick slices of potatoes (1/2 inch thick), carrots (1/2 inch thick), thick slices of onions, corn cut in thick rounds. Put some pats of butter and plenty of salt and pepper in the pouch. To fold, take the long sides of one piece of foil, and fold together long ways, rolling several times until secure. Then, roll the short ends, making sure all seams are tight.

Take this entire packet, and flip seam side down on the remaining foil. Fold the remaining foil in the same manner as the first. You want a long packet that is not too thick nor wrapped too tightly, but that does not leak any food or liquid.

To cook, lay the foil packets directly in the embers of the campfire, and let cook for half an hour or so (depending on the heat of the fire). Turn over (using tongs) about half way through the cooking time. I always like to let mine stay a few extra minutes, as I like the onions and potatoes well done. If your packet held up, you can simply remove the outer foil and throw away, and use the inner foil to eat from directly.

Enjoy!