Side Items

Foil Wrapped Potatoes

  • 1 potato (skins left on)
  • 1 small onion
  • Butter
  • Seasonings
  • Heavy duty aluminum foil

Cut potatoes and onions into 1/4″ slices. Break the onions up into rings. On a piece of aluminum foil, layer potatoes and onions. Top with butter. Season to your taste. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals approximately 25-35 minutes. Turn and rotate often. Try adding some cheese to packet once fully cooked. Cook for just a few more minutes until cheese is melted.

Corn on the Cob

  • Corn on the Cob, husked
  • Butter
  • Salt
  • Heavy duty aluminum foil
  • 2 Ice cubes

Place corn on aluminum foil. Add butter and salt. Top with ice cubes. Fold foil and secure tightly. Cook on hot coals for about 15 minutes. Turn and rotate often.

Crescent Rolls on a Stick

  • 1 pack of Crescent rolls
  • Butter/jelly
  • 1″ diameter green hardwood stick

Wrap the dough in a spiral fashion around the stick. Leave space between the spirals for the heat to reach all the dough. To secure the dough, press the ends of the dough to the stick. Hold over hot coals about 15-20 minutes. Turn often. When golden brown, slip the roll off the stick. Top with butter and jelly.

Vegetable Pack

  • Zucchini or squash*
  • Butter
  • Seasonings
  • Heavy duty aluminum foil

Cut Zucchini or squash into slices. Place on a piece of aluminum foil. Top with butter
and seasonings. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals. Turn and rotate often.

*Use other vegetables and seasonings

Cornbread – Submitted by Paula Sheagley

  • 1 cup corn meal
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon vegetable oil
  • Add boiling water to make mush. Fry as “cakes” in skillet.

Take-Along Green Bean Salad – Submitted by Bill & Beth Fehlmann

  • 1 lb. fresh green beans, trimmed and sliced into 2″ pieces
  • 1/3 cup fat-free, non-creamy Italian salad dressing
  • 1/2 – 3/4 cup diced red onion
  • 1/2 cup pitted ripe olives, drained and sliced
  • 1/2 cup (about 2 oz.) crumbled bleu or feta cheese

Cook beans until crisp-tender (generally when they turn bright green). Warm Italian salad dressing in microwave about 30 seconds. Toss beans, onion, olives and dressing together. Allow to sit at room temperature about one hour. Pack into ziplock bag. Place cheese into sandwich or snack size ziplock bag and place on top of beans before sealing. Refrigerate or place in camp cooler (depending upon when you make it). Bean mixture can be prepared up to 3 days prior to serving. At campsite, remove cheese bag and pour bean mixture into bowl; toss lightly. Crumble cheese on top and serve. Serves 4-6.

Great for a first night campsite dinner!

Scalloped Potatoes in a Crockpot

  • 1 package frozen hash browns
  • 1 can cream of chicken or mushroom soup
  • 1 container of sour cream
  • 8 oz. grated sharp cheddar cheese
  • 2 Tablespoons onion flakes
  • Salt and pepper
  • Mix and let simmer in crockpot until bubbly and hot. Delicious!

Potato Magic Pouch – Submitted by Katherine Molina

Instead of the same old baked potatoes in the fire, try wrapping alternate slices of regular potato and sweet potato, along with a bit of dried rosemary and a pat of butter, in some heavy-duty aluminum foil and place in the fire to bake.

Take Along Potato Salad – Submitted by L. Winhold, Canada

  • 4 large or 6 medium red-skinned potatoes
  • 2 green onions, chopped
  • 1 Tablespoon dried onion flakes
  • 1 Tablespoon yellow or dijon mustard
  • salt & pepper to taste
  • Mayonnaise or Miracle Whip
  • Boil potatoes or cook in microwave (can leave skins on).
  • Cube potatoes and sprinkle with chopped green onion, onion flakes, salt & pepper. Cover and cool in fridge.
  • Mix in mustard and mayo. Sprinkle with paprika if desired.
  • Can be garnished with sliced radish.

Always excellent, kids love it, great with camp lunches!

Fry Pan Biscuits – Submitted by Mark

  • Buy Biscuits (small sizes work better) that come in a tube.
  • Coat a Teflon pan with oil.
  • Fry the biscuitsabout 3-5 minutes on each side and keep the pan covered while cooking.

Cabbage – Submitted by a reader

  • 1 head of Cabbage
  • Butter
  • Salt and pepper
  • Bacon
  • Other seasonings
  • Heavy-duty foil

Take the cabbage – cut in half, half the halves twice. Wrap a piece of bacon around the cabbage, butter and season. Wrap in foil and cook over fire for about an hour, or until cabbage is tender and bacon is done.

Grilled Vidalia Onion – Submitted by Joe & Cindy Buck

On a large piece of foil, stand a Vidalia Onion on end and cut an X pattern 3/4 of the way through the onion.
In the center, put a good slab of butter. Then pour Italian dressing over the top, and sprinkle with a little salt and a good dose of Cajun spice. Wrap the onion in the foil and sit on fire or grill for 20 – 30 minutes, turning often.

Yummmmmmm!

Ladybugs – “invented” by the Norcotts

  • Apples (1/2 per person)
  • Peanut butter
  • Raisins

Cut apple in half, through core, cut out the core. Spread peanut butter over the skin of the apple & make “spots” with raisins

Variation:

  • Spread with caramel dip instead of peanut butter
  • Use chocolate chips instead of raisins

Ants on a Log – Submitted by the Norcotts

  • Celery stalk (1 per person)
  • Peanut butter or cream cheese
  • Raisins

Fill the celery stalk with peanut butter or cream cheese. Top with raisins

Other Side Item Suggestions:

  • Macaroni and cheese
  • Seasoned rice
  • Au Gratin potatoes
  • Salad

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