Camp Cooking

Hobo Meatball Dinner (or Barbecued Meatballs)

3 lb. ground beef
1 c. oatmeal
2 eggs
1/2 tsp. garlic powder
1/2 tsp. pepper
1 (12 oz. ) can evaporated milk
1 c. cracker crumbs
1/2 c. chopped onion
2 tsp. salt
2 tsp. chili powder

Combine all ingredients (mixture will be soft) and shape into walnut sized meatballs. Place meatballs in a single layer on a waxed-paper lined cookie sheet; freeze until solid. Store frozen meatballs in freezer bags until ready to cook.

For barbecue sauce:
2 c. catsup
1/2 tsp. liquid smoke
1/4 c. chopped onion
1 c. brown sugar
1/2 tsp. garlic powder

To make sauce, combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 9x13x2 pan. Bake at 350º for 1/2 hour. Bring out of oven and drain off any grease in pan. Pour on sauce and continue to bake for another 1/2 hour. Makes 80 meatballs.

For Hobo Dinner:

Place on foil square:
1 potato, diced
1/4 c. coarsely chopped onion
6-8 baby carrots
6 meatballs
salt and pepper to taste
other seasonings -- let your imagination soar!
1 can cream of celery soup
1 packet dry onion soup mix

For 6 Hobo packets mix 1 can cream of celery soup with 1 packet of dry onion soup mix and place dollop of soup mixture on top of each packet. Seal packets well (maybe even double the foil) and place in the hot coals of the campfire, carefully turning frequently. Cook for 15 minutes or so until potatoes, carrots and meatballs are done! YUMMY! Just experiment -- it's camp cooking!

Tortellini with Zucchini/Pepper/Onion Sauté

Boil water in fire-proof cast-iron Dutch oven. Add packaged tortellini (Trader Joe's is really good!). Meanwhile, sauté zucchini, red peppers, onion, garlic and fresh basil in a bit of oil in another cast-iron skillet, stirring frequently to avoid burning the vegetables! Double yum!

I have to say, you have to work out the details of how to drain your pasta, which jar of sauce you will add, etc., but this was what yumminess we played with!