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We would like you to share your favorite or unique camping recipes and cooking tips with our web viewers, whether it be grilling on the grill or cooking over an open fire. It can be from a main dish to a favorite dessert, or your light-weight favorites for those long expeditions ahead. Please email them to customersupport@campfiretents.com. Include your name, state, email address, and a short description as to "why your recipe is unique or is your favorite". Please specify if you would like your name and state accredited to your recipe.


	5-Can Chili 1 can chili, your favorite 1 can diced tomatoes 1 can corn 1 can kidney beans, drained 1 can any other beans, undrained 1/4 cup BBQ sauce 1 Tbsp chili powder to taste Tabasco, optional Combine all ingredients. Heat and serve. Great for younger scouts that are working on their cooking requirements!


	Awesome Chicken Foil Dinners For each foil dinner: 1 boneless skinless chicken breast 1 potato, washed and sliced Sliced onion 3-4 fresh mushrooms, washed and sliced 6-8 stalks fresh asparagus Salt, pepper, other desired spices Place the chicken breast on a large square of foil. Season chicken and add layer of sliced potato, mushrooms, onions and top with asparagus stalks. Wrap dinner 'butcher-style' and place chicken-side-down on hot coals turning after about 20 minutes. After another 10 minutes, unwrap one dinner and slice chicken to check for doneness. Enjoy!


	3 Minute Pizza 1 pkg pita bread 1 can spaghetti sauce 1 cup mozzarella cheese 1 pkg sliced pepperoni Any other toppings as desired Cut pita in half and spoon spaghetti sauce into pocket spreading evenly. Add mozzarella and pepperoni and any other "toppings" you wish. Wrap in heavy duty foil and place in coals. Cook for 1 and 1/2 minutes on each side. (You just want it to get warm and melt the cheese. For really hot coals this is plenty of time.) Makes a great snack or serve with a salad for a quick meal!


	Italian Stew 1 pound Italian sausage 1 small head of cabbage 1 onion 2 cans tomato sauce Salt and pepper Garlic seasoning Heavy aluminum foil Make a foil pack using a large piece of aluminum foil. Cut head of cabbage and onion and set aside. Make meatballs with the Italian sausage. Place the meatballs, onion and cabbage in middle of foil. Pour both cans of tomato sauce on the mixture. Salt, pepper and season to taste. Fold foil to make a packet and place on medium coils or over fire. Serves 4 - 6 people. Serve with small new potatoes, corn on the cob and garlic bread that is bought at the store and is already in aluminum foil. Makes for a delicious meal!


	Foil Fajitas 3 pounds grilled chicken 2 bell peppers sliced 2 onions sliced 1 package fajita seaoning mix 12 fajita size tortillas Alluminum foil Make a foil pouch for each fajita. Inside each pouch place peppers, chicken and onion. Make the fajita mix in a bowl, and when dissolved pour some into the foil packs. Seal good so it will not leak. Place on warm coals until hot. Serve with tortillas.


	Campefire Apples One apple per person Brown sugar Pat of butter Cinnamon candy Core out the top half of an apple. Fill with brown sugar. Place pat of butter on top of sugar, and place cinnamon candy on top of butter. Wrap in foil and place in coals, candy-side up, for about 15 minutes.


	Foil Fried Potatoes Sliced potatoes, enough for 4 people 1 large onion, sliced 6 slices of bacon Salt and pepper, to taste Roll out two sheets of aluminum foil large enough to hold a mound of potatoes. Lay 3 slices of bacon long ways on the foil, layer potatoes and onions, season to taste, then for the last layer lay 3 slices of bacon on top. Roll out two more sheets of foil, and lay over the potatoes, and roll all four sides up tight. Lay foil pack on grill or over campfire coals and cook for 20 minutes, turning occasionally. When potatoes are tender unfold foil, and serve.


	Apple Surprise 3 - 4 apples Shelled walnuts Butter or maple syrup Cut apples into slices and take out core. Place apples on aluminum foil. Add walnuts and butter or maple syrup. Fold foil leaving an opening for ventilation. Place on campfire and cook at least 45 minutes, or until apples are soft, not mushy.


	Campfire Bass 2 bass fillets 1 tablespoon butter Salt, pepper, and garlic powder, to taste Place fish in foil, add seasonings, and seal. Place foil pack near the campfire and cook for 18 to 20 minutes.


	Pizza Bagel 1 bagel per camper 1 package presliced pepperoni Shredded cheese Tomato sauce Cut bagel in half, pour a spoonful of tomato sauce on open half, add cheese and pepperoni (or topping of your liking). Place on camp fork, warm and serve.


	Sausage Stew 2 pounds of your favorite sausage 1 large onion 1 green pepper 2 stalks celery 2 or 3 medium potatoes Optional: asparagus, brocolli, cauliflower, cabbage, carrots, corn, green beans, tomatoes 2 tablespoons oil or butter 1 can beef broth Salt and pepper, to taste Slice sausage (Italian, Kielbasa, smoked) into 1/4 inch slices. Dice onion, pepper, celery, and potatoes. Melt butter over medium heat and add ingredients. Cook and stir until sausage browns slightly and onions become transparent. Add beef broth and 2 cups of water. Bring to a simmer. Now is when you can add any optional vegetables. Chop in chunks and add to the pot. Cover and simmer for about 45 minutes. Stir every 5 or 10 minutes.


	Grilled Banannas Bananas, 1 per serving Mini marshmallows Mini semi-sweet chocolate chips Walnuts, chopped Slice banana lengthwise with peel still intact to make a slit in the banana (do not cut all the way through). Stuff each banana with marshmallows, chocolate chips, and chopped walnuts. Close banana up and wrap tightly with foil. Place banana into campfire and heat. The skin of the banana should be nice and brown when it is done. Use spoons to scoop out the banana and all the extras.


	Campfire Beans 1 pound ground beef 1/2 cup chopped onion 2 large cans Campbell's pork and beans Salt and pepper, to taste Brown hamburger and onion in a large frying pan. Drain most of the grease. Add the beans, salt and pepper. Simmer until heated through.


	Sloppy Joes 1-2 pounds ground beef 1 medium onion, diced 1/4 cup catsup 2 tablespoons mustard 2 tablespoons Worcestershire sauce 1/2 teaspoon garlic powder Salt and pepper, to taste Brown hamburger in a skillet. Drain grease and return to skillet with the remaining ingredients. Cook and stir until onions turn translucent. Serve on buns with cole slaw and potato chips.


	Blooming Onion 4 large Vidalia onions 1/4 cup butter 4 cloves of garlic Salt and pepper, to taste Peel onions and cut each one into quarters, keeping onions together. Place 1 tablespoon of butter and 1 clove of garlic in the middle of each onion. Double wrap each onion in foil and place on hot coals. Cook for 30 to 40 minutes. Carefully remove from coals and unwrap. Season with salt and pepper, then eat. You can also serve with a Ranch dip or hot sauce.


	Corn on the Cob Corn on the cob Salt and pepper Butter Pull the husks back on each cob and remove the silk. Close the husks back around the cob. Soak in a bucket of water and allow the ear to draw water up, permiating throughout the ear. Remove from the water and wrap each ear of corn in aluminum foil. Place on campfire till tender. Season to taste.


	Walking Tacos Individual bags of tortilla chips 1 pound prepared taco meat Shredded lettuce shredded cheddar cheese Salsa Heat up meat in a pan over the campfire, grill or campstove. Crunch up the tortilla chips in each bag, then use a scissors to cut the bags open along the side. Fill each bag with meat and toppings of choice. Use a fork to eat right out of the bag. Just throw away the bags when done.

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