Campfire Cooking

Several years back a cookbook was organized by Shirley Savage, Stephanie Whitehead and Sandy Edwards. The cookbook contained recipes contributed by members. We will be reviving this book and are requesting that any member feel free to contribute favorite meals. If you would like to contribute to the new edition of the RR Cookbook, please leave the recipes at the gate. We will leave space in the book for members to written down new recipes as they may appear here on the website.

DIRTY RICE

1 can Campbell’s Beef Broth
1 can Campbell’s French Onion Soup
1 can long grain rice
¼ stick butter or margarine
1 small can mushroom (sliced or pieces)
Cubed link sausage (Gilcrest is my favorite)

Open soups, pour in aluminum pan, Fill one can with long grain rice and add to soups. Slice up the butter into this mix, add the mushrooms and sausage. Cover tightly with foil and cook on the closed grill. Shake the pan whenever you open the grill. It takes about an hour to simmer the rice through.

Have you tried the Reynolds Hot Bags on your grill? Use any meat of your choosing, add vegetables or seasonings to your taste. Fold up the open side of the foil bag tightly and set the bag on your grill top. I like to slice potatoes about ¼ inch thick, add some thinly sliced onions and throw in some raw bacon. This makes a great easy clean up side dish for dinners.