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A potato baked in the coals for three hours makes an excellent hockey puck.



All in One Breakfast

 3 sausage links (or other)
3 eggs
half  a potato
1/4 cup shredded cheese
3 tablespoons milk

Cook sausage and cut into small pieces, cut the potato into small pieces and cook in sausage drippings. Drain. Beat eggs and milk together and add to potatoes. When almost cooked, add sausage and cheese. Ready when cheese is melted. Serving : 1


Bacon & Egg in a Paper Bag

3 thick slices of bacon
1 egg
1 paper lunch bag
1 stick

Place bacon in the bottom of the bag, covering the bottom. Crack egg and put in bag on top of the bacon. Fold top of bag down securely. Poke a hole through the top of the bag for the stick. Hold over the hot coals till cooked.

Serving : 1 

Foil Breakfast

Hash brown potatoes
Aluminum foil

Place potatoes, scrambled eggs (uncooked), sausage and spices in aluminum foil. Wrap securely. Place on coals for approx. 15 minutes. Turn and rotate as needed.

 see other aluminum foil recipes


Omelet in a Bag

Other ingredients as desired (mushrooms, cheese, onions, ham etc)
Ziplock freezer bag

Put eggs and milk mixture in bag. Add other ingredients. Seal the bag tightly. Place bag in boiling water and cook until done.


Trash Breakfast

1 bag shredded hash browns
6 eggs
1 lb sausage or ham, cooked
1 chopped medium onion
2 cups shredded sharp cheese
seasoning salt and pepper
peppers (optional)

Take an aluminum foil cooking bag and spray with Pam. Sprinkle with seasoning salt and put some butter in the foil bag. Open the hash browns. Beat the eggs and chop the onions and peppers. Pour all ingredients into the bag of hash browns. Mix by squeezing the bag. Then pour the mixture into the foil cooking bag and spread out. Add  more seasoning salt and pepper and a bit more butter on top of the hash brown mixture. Place the aluminum cooking bag on a preheated grill (medium heat) and turn the bag every five minutes. The bag will start to puff and you can open it to check for doneness.

Servings: 6

Preparation time: 30 minutes


Camp Confetti  

1/2 dozen eggs
1/2 pound bacon
1/2 pound sausage
1/2 package potatoes obrien
1/2 package frozen vadallia onions
1 -2 cups shredded cheddar cheese

Fry bacon and sausage together. Drain some grease then add potatoes obrien. Fry with bacon and sausage until golden. Beat the eggs with a little milk then add to sausage mixture and cook until eggs are scrambled. Add the onions and heat thoroughly. Add cheese and cook until melted.


 Bacon/Potatoes Foil Breakfast
by Marion Mowrey

Potatoes, sliced
Onion, chopped

Cooking Spray

Aluminum Foil

Take a piece of aluminum foil and spray it with cooking spray. Lay bacon down first, then put your sliced potatoes on top. Then add some chopped onions. Put a dab of margarine on top and season with salt and pepper. Cook over hot coals.

 see other aluminum foil recipes

Breakfast Burrito's 
by Cliff Maurand

 There are two ways to make these . . .

First way is to scramble some eggs and mix in chopped/sautéed sausage.

Heat a soft flower tortilla directly over the stove burner for a few seconds on each side.

Remove and butter one side.

Fill with egg/sausage mixture, add cheese, sour cream & salsa as desired.


The other way is to fry up a couple eggs, and also fry up a couple of sausage patties.

Heat tortilla as described above. 

Place two fried eggs on tortilla, then two sausage patties.

Add a couple slices of cheese, sour cream and salsa as desired.

Both are simple to make, easy to handle, and the kids love them!


Cooking Eggs

Cut an orange in half. Remove the pulp. Try not to tear the peal. Crack an egg open and put into orange peel. Set peel filled with egg onto a bed of coals. The moisture from the orange peel will cook the egg. Add salt & pepper.


Other breakfast suggestions:

French toast 
Instant hot cereal ( oatmeal, cream of wheat etc.) 
Cold cereal 
Gravy and biscuits 
Eggs or egg sandwiches 
Hot chocolate, hot tea, coffee 

Fish Recipes


fish basket
by susie oostdyke

Serves: 8
Prep Time: 20 min


Walleye, or perch fillets about 3 lbs.2 large tomatoes (sliced) 1 large onion(sliced thin) sliced mushrooms(if you like)1 small green pepper(if you like) sliced thin.lemon juice to taste. 1 lb thick sliced bacon.

How to Prepare:

you will need a hinged grill basket. (spray it with non stick spray it does help) place bacon one strip at a time on the basket. Then layer the fish,and vegetables ending with another layer of bacon slices on top.Grill on an indirect fire for 25-30 min flipping the basket 2 or 3 times so the bacon doesn't burn.
Let cool 10 mins, open basket and cut in squares (lasagna style)



Shrimp Scampi
by Jennifer


garlicparm cheese
veggies/spices of your choice

 How to Prepare:

De-shell, de-vein, and cut tops of shrimp.
Place shrimp in a tin foil bag with garlic, spices/veggies of your choice.

Cook over fire, on coals or on grill turning well till cooked.

Boil spaghetti on burner or over fire. Drain. Mix with shrimp use more oil. Salt/ 

pepper to taste.

Serve with garlic bread.


River Fish
by Sue Fox

Serves: 2-3
Prep Time: 30 mins


2-3 cups flour
1 cup cornmeal
2-3 eggs, beatenoil for frying
any seasoning to taste
paper towels to drain

How to Prepare:

After cleaning fish, pat dry with paper towel. Dip fish in beaten eggs,then dip in flour cornmeal mixture. Fry in skillet until golden brown or fish flakes. Drain on paper towels when done.

Fish Batter
by Jason L

Serves: depends on amount of fish
Prep Time: 10 min.

2 eggs
1/2 cup yellow mustard
3 cups milk
1 teaspoon salt
1 teaspoon black pepper
1 12 oz.BEER1 teaspoon of red pepper
2 lemons (juice)
4 cups flour or yellowcorn-meal.
salt and pepper to taste 
fish fillets

How to Prepare:

Mix all items together,except flour or cornmeal, add fish and place in frig. for 30 min. Remove fish ,batter fish in flour or yellow corn-meal and fry and enjoy

Beer Batter Fish
by Bill Hilbrich

Prep Time: 15 minutes


2 eggs, whole beaten
12 oz beer
12 oz flour
1/4 tsp salt1/4 tsp pepper
12 tsp baking powder
Fish filets
cornstarch (for dredging)

How to Prepare:

Combine eggs and beer. Add dry ingredients all at once. Mix smooth and adjust consistency as required. Moisture content of flour may vary so if the batter is heavy, adjust with a small amount of milk. If the batter is too thin, adjust with cornstarch, but never over mix.

Dredge fish lightly in cornstarch, shake off excess, dip fish in batter and immerse into deep fat. Fry at about 375 degrees (f). Done when the batter puffs up and they are a golden brown.

Enjoy . . .

and may all your Walleyes be keepers, but don't keep it unless you want to eat it . . .
Practice "Catch & Release"


Saranac Smallmouth
by Mike Hovis

Serves: depends on your luck fishing
Prep Time: 20 minutes


Several nice size smallmouth bass
(of legal size)

Olive oilSeasoned fish fry

How to Prepare:

Fillet the fish and rinse the fillets. Lay fillets in fish fry on both sides. Heat olive oil in pan until bubbles appear. Place fillets in pan and cook on both sides about 4 minutes each side.


Crappie Grill
by Brandon Mobley

Serves: 3 people
Prep Time: 25 min.


1 Pound Of Crappie
Soy Sauce
Weak BBQ Sauce
Lemon JuiceLime Juice
Marinade Brush
Empty Bottle

How to Prepare:

Mix the lime juice, soy sauce, lemon juice,& weak BBQ sauce then put it in a empty bottle. Then pour it on each fillet then brush it on smoothly. Then put it on grill & cook until slightly golden brown.


Walleye with Vegetable Dressing
by Susie Oostdyke

Serves: 4
Prep Time: 20 min.


3-4 lbs. walleye fillets
1 med onion chopped
1/4 cup green pepper chopped
1/4 cup celery, chopped (sauteed in butter)
2 3/4 cups dry bread or croutons shredded carrots (what you like)
lemon juice (if you like)
1 beaten egg
1/4 tsp pepper
chopped mushrooms (if you like)

 How to Prepare:

Toss together all ingredients. Place walleye fillet(s)on a piece of buttered foil. Pat dressing on fillet(s), cover with remaining fillet(s),wrap drug store style and cook on grill till walleye is browned and flakey.

Cooking With Aluminum Foil

The following recipes will get you started, but don't be afraid to experiment with your own ideas. 
Tasting new dishes created on your own is half the fun of foil cookery. 

Breakfast Foil Recipes

Foil Breakfast

Bacon/Potatoes Foil Breakfast

Beef Foil Recipes

Keep It Simple Hamburger Foil
 by Deborah Wilgus

Serves: 4 to 6
Prep Time: 10 to 15 min.


1 to 2 pound ground beef
1 bag frozen Veggies
1/2 stick of butter 
Toni's Creole Seasoning

How to Prepare:

Keep it simple is the key here. Lay flat a nice size piece of foil. Put the frozen veggies in the center.Crumble up the ground beef right on top of the veggies. Place pats of butter over the top. Season as desired. Close top and sides to make foil wrap. If cheaper brand of foil is used wrap an extra layer over the wrap.

Now her is the trick. The meat will cook with the veggies. You will need to poke wholes at the ends so that the juice can run off. Don't make giant wholes but small ones like with a fork. This will help the meat to cook through with the veggies. If your cooking over a fire poke holes away from fire or if over coals on a grill but coals in center and poke holes so it runs away from coals. The water that condenses from the veggies will keep it from catching on fire so your pretty safe but you don't want it to put the fire out either.

Can I spell out S-I-M-P-L-E here? 
This is one of my kids favorite dishes. 
The veggies are steamed and the meat absorbes all the spices. Again I use Toni's Creole Spices because we like the kick but I have also used a beef stew mix to give it a different taste. It's super easy and delicious or trust me I wouldn't make it.



Foil Bag Pot Roast
by San

Serves: 4 big appetites
Prep Time: 5 minutes


1 3 lbs. Roast
1 small onion, quartered
1 - 1 1/2 c baby carrots
3-4 red potatoes, quartered
1-2 stalks celery
whole 1 tsp. flour
1 pkg onion soup mix
1 cube beef bouillon
1 cup hot water
salt & pepper to taste

How to Prepare:

Dust bottom of empty foil bag (or pouch) with flour. Dissolve bouillon cube in water and add soup mix upon dissolution. While waiting for this to occur, throw the roast and all the veggies into the bag. Salt and pepper to taste (be careful--those processed soup mixes have a lot of sodium, so don't add too much salt). Pour bouillon/soup mix over roast and veggies. Seal it up tight and throw it over a medium grill or medium hot coals for 1.5 hours. Turn it once (if you can do so without leaking) about 1/2 way through.


Hobo Meals
by Scouter

Serves: 1
Prep Time: 3 min. (maybe)


A piece of foil
2 carrots cut up
1 potato
anything you might want to add - A hamburger patty
3 Pieces of onion
salt/pepper to taste

How to Prepare:

Take your piece of foil and put your seasoned hamburger patty on it. Then put your other stuff in the foil and wrap it up. Then put the foil over the fire (or on a grill or in an oven)


complete dinner in a pouch
by Mike Hill

Serves: 4-5 
Prep Time: 40 min total - including cooking


kilos sausage
4 or 5 lag potatoes
1 lag onion
1 lag green pepper
margin or butter
garlic powder -tsp or more
onion powder - tsp 
salt - to taste 
black pepper - to taste
paprika - to taste

How to Prepare:

peel and slice potatoes ( leave skins on if you like),onion ,pepper and the kilos sausage . using a foil bag or heavy duty foil,
combine all inbred. add spices,
seal the pouch,
place on a hot grill turn every 5 minutes
approx. 20 min. cooking time.


Hamburger Foil Dinner
by Octavia

Serves: 10
Prep Time: 20 minutes


2 1/2 lbs. Hamburger, shaped into patties.
4 small onions, sliced.
5 potatoes, sliced thin.
10 pieces of Aluminum Foil

You can add a can of drained corn or vegetables if you like.

 How to Prepare:

or in oven. 

Place 1 hamburger patty to each square of foil.
Add salt and pepper to taste. 
Layer; onion, potatoes and corn on top of each patty.
Wrap the package tightly.


ON hot coals for 8 to 10 minutes per side.


IN hot coals for 20 minutes.


Fish Foil Recipes


Foiled Fish on the Grill
by Jason


Prep Time:15 minutes






1 lb fish fillets

2 tbsp margarine, not diet

1/4 c lemon juice

1 tbsp fresh parsley, chopped

1 tsp fresh dill weed1 teaspoon salt

1/4 tsp black pepper

1/4 teaspoon paprika

1 onion, sliced


How to Prepare:

Use heavy aluminum foil cut into squares. Place equal portions of the fish fillets on each piece of foil.


In a saucepan, melt margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to blend well. Pour this mixture over the fish, sprinkle with paprika, and top with the onion slices which have been separated into rings.


Fold the foil over the mixture and seal tightly. Leave a little space for the food to expand while cooking.


Place on a hot grill and grill for 5-7 minutes per side. Fish should flake easily when done.


Foiled Again Bass Fillets

20 saltine crackers, crushed to a fine meal
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 cup butter or margarine
1 clove garlic, minced
1/4 cup lemon or lime juice
2 pounds bass fillets

Combine cracker meal, parsley and dill; set aside.  Melt butter in a skillet and sauté garlic 1 to 2 minutes.  Stir in lemon juice.  Brush fish with this mixture and place on a sheet of heavy-duty aluminum foil, shiny side inside.  Toss remaining lemon-garlic-butter with cracker meal mix.  Spoon over fish.  Seal foil packet, and cook over coals 8 to 10 minutes, turning once, or until fish flakes easily with a fork.


Crappie With Provencal Butter

1/4 cup butter   
1/4 cup extra virgin olive oil    
2 cloves garlic, minced    
1/2 teaspoon thyme    
1/2 teaspoon rosemary    
4 crappie, pan-dressed (about 8 oz. each)    
4 (18-inch) squares aluminum foil

Melt butter with olive oil in a small saucepan.  Stir in garlic, thyme and rosemary.  Remove from heat.

Place each crappie on a piece of foil with edges folded up.  Spoon butter mixture over each, wrap tightly and grill 6-8 minutes per side, turning once.  Heat any remaining butter and serve on the side as a dipping sauce.


Striper with Crabmeat Stuffing

1 striped bass (about 4 pounds), pan-dressed with head on    

2 teaspoons salt    
1 teaspoon fresh-ground black pepper    
Crabmeat Stuffing (below)    
2 tablespoons melted butter or margarine    
4 slices raw bacon    
2 teaspoons chopped parsley    
1 lemon, sliced

Season fish, inside and out, with salt and pepper.  Stuff loosely with Crabmeat Stuffing, close with skewers or toothpicks, and brush with melted butter.  Place fish on a large sheet of foil.  Cover with bacon slices, wrap and seal.

Cook on a grill or on hot campfire coals 1 hour or until fish flakes when fork-tested.  Serve garnished with chopped parsley and lemon slices.

Crabmeat Stuffing:

1 medium onion, finely chopped   
1/4 cup butter or margarine    
1 teaspoon salt    
pinch each thyme, basil, paprika and black pepper    
2 cups fresh bread crumbs    
1 egg, well-beaten    
1 cup cooked crabmeat    
Clam juice

Sauté onion in butter until soft.  Stir in herbs and spices.  Blend this mixture with bread crumbs, egg and crabmeat.  Moisten with clam juice.

Foiled Fish on the Grill
by Jason

Prep Time: 15 minutes


1 lb fish fillets
2 tbsp margarine, not diet
1/4 c lemon juice
1 tbsp fresh parsley, chopped
1 tsp fresh dill weed1 teaspoon salt
1/4 tsp black pepper
1/4 teaspoon paprika
1 onion, sliced

How to Prepare:

Use heavy aluminum foil cut into squares. Place equal portions of the fish fillets on each piece of foil.

In a saucepan, melt margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to blend well. Pour this mixture over the fish, sprinkle with paprika, and top with the onion slices which have been separated into rings.

Fold the foil over the mixture and seal tightly. Leave a little space for the food to expand while cooking.

Place on a hot grill and grill for 5-7 minutes per side. Fish should flake easily when done.

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