Campfire Potatoes And Carrots Food

CAMPFIRE POTATOES

Steps:

• Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. , Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

ROASTED POTATOES AND CARROTS WITH RANCH SEASONING

Steps:

• Combine olive oil, ranch dressing mix, vinegar, and pepper in a gallon-sized resealable plastic bag. Add potatoes, carrots, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for at least 15 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
• Pour vegetables and excess marinade into the prepared baking dish.
• Bake in the preheated oven, stirring a few times, until vegetables are tender, about 1 hour. Turn the oven to broil for the last 5 minutes to crisp the vegetables. Remove from the oven, sprinkle with salt, and serve.

CHEESY CAMPFIRE POTATOES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
• Cut 2 lengths of heavy duty foil approximately 18 inches square, placing one on top of the other for strength. Spray top one with non-stick spray. Spread potatoes on foil leaving plenty of room to fold up later. Scatter the onion over potatoes; slice the margarine over the potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses over the potatoes; season with salt and pepper. Bring opposite edges of foil together and seal.
• Place the packet directly onto your campfire and cook until the potatoes are soft, about 35 minutes.

CAMPFIRE MASH (POTATOES, YAMS,ONIONS,TURNIPS,CARROTS)

Steps:

• Pack to the campsite in the mesh bag or bags.
• Boil water in large dutch oven with lid.
• Open bag, cut potatoes, yams, carrots in 4 sections.
• Peel onion and turnip. Cut them in 4 sections.
• Pack back in mesh bag. Tie shut.
• Drop in boiling water. Put the lid on.
• Make sure the bag does not float to the top.
• Put a rock or weight on the bag if it does.
• Cook for 15 to 20 minutes.
• Take bag and drain any water.
• Pour out on foil or metal pie plates.
• To mash: Take your hatchet and mash with the back edge. Make sure the hatchet is clean.
• Season. You can remove any skins if you want.

GRILLED POTATO, CARROT, AND ONION FOIL PACKETS

Steps:

• Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
• Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
• Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

KAREN'S RED HOT CAMPFIRE POTATOES

Steps:

• Build a campfire and allow the fire to burn until hot.
• Cross two 1 1/2-foot long pieces of aluminum foil so the centers are overlapping. Place 3 strips of bacon in the center of the foil.
• Combine potatoes, onion, red pepper flakes, and chili powder in a bowl. Season generously with salt and pepper. Place potato mixture on top of the bacon slices and top with the remaining bacon slices.
• Fold the opposite ends of the foil inward to create a packet, making sure that all open spaces are sealed.
• Throw the packet directly on the campfire. Cook, turning as needed so the contents do not burn, until potatoes are tender and edges of the foil blacken, 45 to 60 minutes. Open packet very carefully.