Campfire Hobo Dinner Food

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CAMPER'S HOBO DINNER



Camper's Hobo Dinner image

My kids had this at their summer camp. My version's a bit easier, they had to peel the potatoes with their teeth!

Provided by Marla Jones

Categories     One Dish Meal

Time 25m

Yield 1 package

Number Of Ingredients 5

1 large potato, peeled & diced
1 large carrot, peeled & diced
1 medium onion, sliced
1 frozen hamburger patty
1 teaspoon seasoning salt, to taste

Steps:

  • Place veggies and hamburger pattie in middle of large sheet of aluminum foil.
  • Sprinkle with seasoned salt.
  • Bring up the two long sides of the foil to meet above the food, fold (crimp) the foil several times until it is snug against the food.
  • Fold (crimp) the short ends of the foil several times until snug against the food.
  • This will seal the food in and prevent leakage.
  • Place package directly on hot charcoal and cook for about 15 to 20 minutes each side (or, you can place package in a 350-degree oven for 45 minutes to 1 hour).
  • Make as many packages as needed.

CAMPFIRE HOBO DINNER



Campfire Hobo Dinner image

In the sixties I was a Camp Fire Girl and this is a recipe we learned to make and cook over a campfire. We made ours with a pork chop, potatoes, carrots and onion. I've tried to revise it so you can use any of your families favorite vegetables and meat. You could make these before you leave home and put them in a waterproof container in your ice chest. List of meats that work good: chicken tenders, smoked sausage slices, ground beef patties, ground turkey patties, thin boneless pork chops. List of vegetables that work good: carrots, green beans, corn, mixed vegetables, etc. (Vegetables can be fresh, frozen or canned). Be creative!

Provided by Darla Emerson

Categories     One Dish Meal

Time 50m

Yield 4 Hobo Dinners, 4 serving(s)

Number Of Ingredients 10

1/2 lb meat
1 cup potato, sliced
1 cup carrot, sliced
1/2 cup onion, sliced
4 teaspoons butter
garlic powder
salt
pepper
cooking spray
aluminum foil

Steps:

  • Spray 18-inch square of aluminum foil with cooking spray.
  • Place 1/4 of the meat in center of foil.
  • Place 1/4 of the vegetables on top of meat.
  • Season with butter, salt, garlic powder and pepper to taste.
  • Fold top and sides of foil several times to seal food.
  • THREE WAYS TO COOK: Always place seam side up when cooking. You may want to double wrap if cooking on a campfire or grill.
  • •CAMPFIRE: Place on hot coals near the edge of your campfire and allow to cook 25-30 minutes, or until meat is done.
  • •GRILL: Place on medium/hot grill for 40 minutes; rotate 1/2 way through cook time.
  • •OVEN: Preheat oven to 350°F Place on cookie sheet or cooking stone; bake for 30 to 45 minutes, or until meat is done.
  • OPEN CAREFULLY!

HOBO DINNERS FOR CAMPERS



Hobo Dinners for Campers image

This is what we make for our annual family canoe camp-out in northern Wisconsin. Ingredients can be customized for picky eaters or embellished for hearty eaters! Cooking time will depend somewhat on the heat in the coals.

Provided by Debber

Categories     Stew

Time 45m

Yield 2 cup packets, 4 serving(s)

Number Of Ingredients 12

8 pieces heavy-duty aluminum foil (rectangular)
4 potatoes, peeled
4 carrots, peeled
4 large mushrooms (optional)
1 lb hamburger, divided (or stew meat)
1 onion, quartered (optional)
4 garlic cloves (optional)
2 teaspoons beef base, divided (bouillon)
4 tablespoons butter, divided
salt & pepper
dried herbs
8 tablespoons water, divided

Steps:

  • Lay FOUR foil pieces along counter or on table top (set other four pieces aside).
  • In center of foil, dice one potato and carrot; slice one mushroom.
  • Crumble one-fourth of the hamburger over the 'shroom.
  • Slice or mince one-quarter of the onion over the burger.
  • Press one clove of garlic over the onion.
  • Add half a teaspoon of beef base to the mound.
  • Snip up one tablespoon of butter over each pile.
  • Sprinkle on salt & pepper and any herbs (basil, parsley, thyme, oregano) you like.
  • Bring ends of foil to center, then make small folds (twice) to lock in the top. Wrap ONE end up, roll end tightly.
  • Lift packet up and gently shake goodies to compress.
  • Add 2 tablespoons of water to the open end, then carefully fold and roll up the open end.
  • Set rolled packet into center of SECOND sheet of foil and wrap again. This prevents any gravy-juice from sneaking out.
  • Over indirect campfire/grill or rake campfire coals over -- cook 30 minutes (check to be sure spuds are soft).
  • OPEN CAREFULLY as the inside will be steamy and HOT!
  • Serve from inner foil or transfer to a plate.
  • BRILLIANT IDEA: Freeze the packets after wrapping -- then they'll stay nice and cold longer when you get to your campsite, and can be served the second night out.
  • OPTIONAL INGREDIENTS: frozen broccoli or mixed veggies; fresh corn, beans, or peas.
  • SAUCE IT UP: Add about 1/8 to 1/4 cup of cream of 'shroom/celery soup for a nice gravy/sauce.

Nutrition Facts : Calories 507.6, Fat 24.8, SaturatedFat 12.3, Cholesterol 106.6, Sodium 218, Carbohydrate 43.1, Fiber 6.4, Sugar 4.4, Protein 28.5

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