1/2 cup olive oil
2 pounds skinless boneless chicken breasts, cut into thin strips
4 new potatoes, cut into thin wedges
1 red onion, cut into thin rings
4 ounces pitted Kalamata olives
8 cloves garlic, minced
1 (14-ounce) can quartered artichoke hearts, drained
1/2 cup balsamic vinegar
6 ounces crumbled Feta cheese
1/2 cup peanut oil
2 pounds raw peeled shrimp or extra-firm tofu
1 (11.8-ounce) jar Kikkoman Teriyaki Baste and Glaze
1 bell pepper, cut into thin slices
1 (6-ounce) package sliced almonds
1 head bok choy, trimmed and chopped
1 sweet onion, cut into thin wedges
1/2 pound snow peas
1 (20-ounce) can crushed pineapple in heavy syrup, undrained
1 head broccoli, cut into quartered florets
2 pounds smoked brats
1 (15-ounce) can butter beans, drained and rinsed
2 small summer squash, cut into thin slices
2 tart green apples, cored and cut into thin wedges
1 (14-ounce) can sauerkraut, drained
1 (10-ounce) bottle prepared mustard
Central American Packs:
2 pounds lean ground beef, formed into 8 thin patties
2 (15-ounce) cans black beans, drained and rinsed
1 (11-ounce) can Mexicorn-style corn, drained
1 (16-ounce) jar salsa
2 cups shredded Mexican-style cheese
1 (16-ounce) container sour cream (added after cooking)
Optional: 8 tortillas (for serving with cooked ingredients)
Preparation at Camp:
1. Choose 1 of the 4 international foil pack options.
2. On each of 8 (18 x 18-inch) sheets of foil, layer ingredients in the order listed.
3. Form a loose pouch around the ingredients, then seal very tightly by repeatedly folding the edges over. Attempt to make the packets airtight.
4. If packets have been customized for each camper, put a name on each packet with a marker.
5. Heat packet on a grate over a campfire or grill for about 20 minutes. Check meats for proper cooking temperature before serving, 165°F being a safe target.
Foil cooking may appear simple, but it can be challenging to balance fully cooked meat with tender vegetables. The following tips will help ensure consistently great results:
• When using uncooked meat, place it at the bottom of the packet, closest to the heat source.
• It is crucial to the cooking process that the packs are sealed tightly to trap steam. A packet that loses too much moisture will cook unevenly or char.
• Do not place packets over intense heat, which will burn the contents. Instead, cook packets over a low campfire or on a grill at medium heat, never in direct contact with the flames.
Christine and Tim Conners, Statesboro, Georgia, Lipsmackin’ Car Campin’