RECIPE - CAMPFIRE CHICKEN STEW

Campfire Chicken Stew Recipe

• 4 Servings
• Prep: 30 min. Grill: 40 min.

30 40 70

Ingredients

• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• 3 to 4 medium potatoes, peeled and sliced
• 1 cup thinly sliced carrots
• 1 medium green pepper, sliced
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Grill chicken, covered, over medium heat for 3 minutes on each side. Place two pieces of chicken on each of four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Divide the potatoes, carrots and green pepper among the packets. Top each with soup, water, salt and pepper. Fold foil around mixture and seal tightly.
• Grill, covered, over medium heat for 20-25 minutes on each side or until chicken juices run clear. Open foil carefully to allow steam to escape. Yield: 4 servings.

Nutrition Facts: 1 serving equals 606 calories, 29 g fat (8 g saturated fat), 156 mg cholesterol, 976 mg sodium, 33 g carbohydrate, 4 g fiber, 52 g protein.

RECIPE - CAKE & BERRY CAMPFIRE COBBLER

 

Cake & Berry Campfire Cobbler Recipe

• 12 Servings
• Prep: 10 min. Grill: 30 min.

10 30 40

Ingredients

• 2 cans (21 ounces each) raspberry pie filling
• 1 package (18-1/4 ounces) yellow cake mix
• 1-1/4 cups water
• 1/2 cup canola oil
• Vanilla ice cream, optional

Directions

• Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips.
• Line a Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling.
• Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
• Cook for 30-40 minutes or until filling is bubbly and a toothpick inserted in the topping comes out clean. To check for doneness, use the tongs to carefully lift the cover. Serve with ice cream if desired. Yield: 12 servings.

Editor's Note: This recipe does not use eggs.

Nutrition Facts: 1 serving (calculated without ice cream) equals 

342 calories, 

12 g fat (2 g saturated fat), 

0 cholesterol, 

322 mg sodium, 

57 g carbohydrate, 

2 g fiber, 

1 g protein.