BANANA BOATS

For One Boat

1 Banana
12 Small Marshmallows
Chocolate Chips (small handfull)

1. Peel back a long strip of banana peel on the inside of the curve, leaving one end attached  

    to the banana

2. Scoop out some of the banana and fill with marshmallow, chocolate (and raisins if you like)

3. Replace the strip of peeling and wrap in foil

4. Bake in the embers (about 15 to 20 minutes) until banana, chocolate and marshmallows are

    melted and blended.

 STUFFED TROUT

12 Medium Trout
3 Medium Onions, chopped fine
1/4 lb butter or margarine

 1. Clean the fish thoroughly; salt and pepper the insides

 2. Fill each fish about 3/4 full with onion and put a pat of butter on the top of the onion

 3. Wrap each fish separately in aluminum foil

 4. Bury in hot embers. Bake 20 to 25 minutes

 HAMBURGER DINNER

12 Potatoes
12 Carrots
1 Large Onion
3 lbs Hamburger
Salt, Pepper

1. Cut up potato in small pieces

2. Cut carrot into sticks

3. Dice onion

4. Make a pat of 1/4 lb hamburger, 3/4 of an inch thick 

5. Place the ingredients side by side on a piece of aluminum foil

6. Season; wrap in foil and put packet in the embers

7.Cook 10 to 20 minutes

 Other combinations can be used, such as: Ham, pineapple, and sweet-potatoes, Chicken, onions, and potatoes, Hot Dogs and onions, Hot Dogs with cheese and bacon, Hot Dogs with apples and cheese

 BEEF STEW

3 lbs beef cut in 1-in. chunks
12 bacon slices (about 3/4 lb.)
12 tomatoes
6 onions

 1. Place 1/4 lb. Of beef, 1 slice of bacon cut in pieces, slices of onion and quarters of 1 tomato in aluminum foil packet

 2. Cook in embers 30 to 40 minutes

 PIGS IN BLANKETS

4 Cups Flour
2 Tbsp baking powder
1 tsp salt
3 Tbsp sugar
6 Tbsp shortening
Water or milk for desired consistency
24 link pork sausages (or, canned vienna sausages, little polskies, etc)

 1. Mix dough as for biscuits

 2. Pinch off small pieces of dough and flatten into strips or elongated patties 

 3. Wrap each sausage link (which has been seared in a hot skillet) in a strip of dough

 4. Knead the sides of the dough together so that the sausage is completely covered

 5. Wrap in foil and cook for 15 minutes

 POTATO-ONIONS

12 Medium Potatoes
12 Medium Onion, sliced in rounds
salt, pepper
1/4 cup Butter or Margarine

 1. Cut potato into 4 crosswise slices

 2. Spread butter on each side of the slices

 3. Cut ½ onion in rounds and place between potato slices; salt and pepper them

 4. Secure slices with toothpicks or skewers

 5. Wrap these potato-onions tightly in foil

 6. Bake in embers 30 to 40 minutes

 APPLE DELIGHT

12 Large Apples
4 Tbsp Sugar
3/4 Cup Biscuit Mix
Raisins
3 Tbsp cinnamon (or to taste)

 1. Core and chop 1 apple in fairly large pieces. Peeling if desired

 2. Mix 1 tsp. Sugar, a few raisins and cinnamon to taste with 1 Tbsp. Biscuit mix; stir into chopped apple

 3. Wrap in a piece of greased aluminum foil, leaving sufficient space for steam

4. Cook in the embers approximately 30 to 45 minutes (The juice of the apple moistens the dough sufficiently.) 

 BAKED APPLES

12 Large Ripe Apples
1 Cup Nuts
1 Cup Coconut, shredded
12 dates
1 Cup brown sugar
12 Marshmallows

 1. Remove the core from the apples. Be sure not to cut through the skin at one end

 2. Fill the hole with nuts, dates, and coconut

 3. Sprinkle well with brown sugar

 4. Wrap with foil and place in coals

 5. When tender, toast a marshmallow and put it on top of the apple

 APPLE COBBLER

4 cups apples, sliced
1 1/3 Cup sugar
1 tsp cinnamon
2 Cups biscuit mix (or pie crust mix)
2 8-in pie pans

1.      Mix sugar and cinnamon with sliced apples and cook in saucepan until apples are 

tender     (Canned apple slices can be used instead)

 2. Put cooked apples in shallow pie pans

 3. Prepare dough from biscuit or pie crust mix and roll it with a round jar or small log between two pieces of wax paper

 4. Place a circle of dough on the pie filling

 5. Set on a sheet of foil, leaving half of foil exposed

 6. Fold exposed portion on three edges up and over the pie pan to form a small oven

 7. Set either on the ground or on rocks before a hot blazing fire. The portion of the pie under the foil will brown first from reflected heat

8. Turn pie within the foil oven to brown evenly