Stew Cooked In Foil A Hearty Campout Meal

Dear Laura: I am looking for a recipe a friend made when we went camping. It is called Foil Stew. I remember putting it directly into the coals of the fire and that it was delicious. I have lost contact with this friend over the years and would like to find a replacement recipe. Thank you. - Karen, Spokane.

Dear Karen: Hot and hearty stews make satisfying outdoor eats. Their warmth is especially appreciated during cool autumn hikes and campouts.

This vegetable and ground beef dish adapted from a Reynolds Wrap recipe will give you a flavor combination similar to the one you describe. Substitute bite-size pieces of tenderized stew meat for the ground beef patty, if you wish.

Veggie-Beef Campfire Bundle

1 square heavy duty foil wrap

1/2 baking potato, thinly sliced

1/2 carrot, thinly sliced

3 teaspoons instant onion soup mix

1/4 pound lean ground beef or pieces of tenderized stew meat

Place half the vegetables in the center of a sheet of heavy duty foil, large enough to permit wrapping and sealing; sprinkle with 1 teaspoon instant onion soup mix. Shape meat into a 3-inch patty and place on vegetables, or scatter pieces of tenderized stew meat over the vegetables. Sprinkle with 1 teaspoon onion soup mix. Top with remaining vegetables and remaining 1 teaspoon onion soup mix.

Bring the four corners of the foil sheet up together in a pyramid shape. Fold the open edges together in a series of locked folds, allowing for heat circulation and expansion. Place flat side of bundle on hot embers or on grill rack over hot embers. Using long-handled tongs, rotate bundles occasionally until done, 15 to 20 minutes.

Dear Laura: During August I saw a recipe for beer bread in the food section. I cut it out and lost it. Please help. - S.T., Spokane.

Dear S.T.: This is a similar beer bread recipe. Prepare it with self-rising flour or substitute all-purpose flour, baking powder and salt.

Beer Bread

3 cups self-rising flour (see note)

2 tablespoons sugar

1-3/4 cups room temperature beer

In mixing bowl combine flour and sugar; stir to blend. Add beer, stirring just until moistened. Turn into greased 9-inch round baking pan. Bake at 350 degrees for 35 to 40 minutes or until bread tests done.

Cheese Variation: Add 1/3 cup shredded cheddar cheese and 1/4 cup sesame seeds to flour mixture before adding beer.

Note: If desired, 3 cups all-purpose flour, 4-1/2 teaspoons baking powder and 1 teaspoon salt, thoroughly blended, may be substituted for the self-rising flour.

Dear Laura: I used to have a recipe for pear honey but lost it and haven’t been able to find it anyplace. I think I got it from the “Searchlight Cook Book,” but I’m not sure. Your help is appreciated. - Irma, Spokane.

Dear Irma: This similar recipe is from my files. Enjoy.

Pear Honey

8 cups prepared pears, about 5 pounds

1 lemon, sliced

5 cups sugar

1 teaspoon powdered ginger or 1 tablespoon fresh grated ginger

1/2 cup water

Peel, core and finely chop pears. Measure into large saucepan. Add remaining ingredients. Bring mixture to a full rolling boil; reduce heat and cook, stirring frequently, until thick. Ladle into clean, hot pint or half-pint jars, leaving 1/4-inch head space. Adjust lids. Process 10 minutes in boiling water bath.

Yield: About 8 cups.

Dear Laura: I have lost two of my family’s favorite recipes and hope you can help me. The first is a recipe for Coney Island Hot dogs, preferably New York Coney Islands, but any recipe will do. The second is Topsy-Turvy Cobbler. This one was a Dorothy Dean recipe in the Spokesman Review about 35 years ago. You put the batter on the bottom of the pan and the fruit on top, and as it bakes the batter comes to the top. Thank you. - Erdine, Coeur d’Alene.

Dear Erdine: Both of these recipes are from Dorothy Dean Homemakers Service publications.

Coney Island Sauce

1/2 pound lean ground beef

1/4 cup water

1/4 cup chopped onion

1 clove garlic, minced

1 cup seasoned tomato sauce

1/2 to 3/4 teaspoon chili powder

1/2 to 1 teaspoon salt

Pinch cumin, optional

Brown ground beef slowly, but thoroughly, breaking with a fork until crumbly. Add remaining ingredients; simmer uncovered about 20 minutes, until thick. Serve on heated wieners in split toasted buns. Garnish with chopped onion, if desired.

Yield: 2 cups sauce, enough for 4 to 6 Coneys.

Topsy Turvy Cobbler

1/4 cup butter or margarine

1/2 cup sugar

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

3 cups drained fruit (fresh, canned or frozen), sweetened to taste

3/4 cup boiling liquid (juice from fruit and/ or water)

Additional butter and ground cinnamon, optional

Cream butter and sugar until light and fluffy. Combine dry ingredients; stir or sift to blend well. Add dry ingredients and milk to creamed mixture. Stir briefly to blend.

Spread batter into greased 8-inch square pan. Top with sweetened fruit and boiling water or juice. Dot with butter and sprinkle with cinnamon, if desired. Bake at 400 degrees for 30 minutes, or until cobbler tests done.

Yield: 6 servings.

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The following fields overflowed: CREDIT = Laura Carnie The Spokesman-Review