I'm all grown up, but it's still nice to pretend and I love the Campfire Cuisine to bring the Great Outdoors inside... no bugs... no snakes...no wild bears or coyotes . Did I mention, I prefer my comfy bed to a sleeping bag? Or that I'm afraid of snakes? So what's your favorite camping dish... pretend or true? And here's the recipe for the kids version of ...
Campfire Stew
Adapted
from Paula Deen's My First Cookbook
Serves
1
Tools:
Cookie
sheet
Tin
foil
Cutting
board
Dry
measuring cup ( ½ cup size)
|
Vegetable
peeler
Sharp
knife
Oven
mitts
|
Ingredients:
½
cup ground beef (or chicken or pork)
1
carrot
1
small potato
Salt
& pepper
|
Other
fun options:
Broccoli, turnips, mushrooms, onion
Spices & herbs
|
Directions:
1. Wash the carrot and potato (and any other
vegetable you choose to add.
2. Turn the oven on to 350 degrees F.
3. Tear tin foil into a piece 12 inches (one foot)
long and lay it on the table or counter.
4. Crumble the ground beef in the center of the
foil.
5. Peel the potato and carrot with a vegetable
peeler (turnips need a vegetable peeler too).
To peel an onion, carefully slice the top off the onion and then use
your fingers to peel off the brown skin.
6. Using the cutting board, chop the carrot into
1 inch pieces and cut the potato into 8 pieces (Ask a grownup to help). If you’re using a turnip, cut it into pieces
the same size as the potato.
7. Pile the vegetables on top of the ground
meat. Shake a little salt and pepper
over top.
8. Take the corners of the foil and bring them
together over the meat and vegetables.
Twist the top of the foil and make sure there are no holes the juices
can escape from.
9. Place the tin foil packages on the cookie
sheet. Put them in the oven (or let your
grownup help you). Bake the stew for 1
hour.
10. Using oven mitts or ask your grown up to help
take the baking sheet out of the oven.
Let it sit on the counter for 10 minutes before you open the foil.
STEAM WILL COME OUT, SO BE CAREFUL!
1 comment:
well i have no intention on delving into the wild anytime soon but this sounds delicious no matter WHERE you make it!
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