CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-08-16
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- You can never have too much so add as much as you like!!!
- Russet Potatoes ( cut into 1 inch squares)
- Zuchinni ( cut into quarters and sliced into 1 inch pieces)
- Fresh Mushrooms Halved
- Vadalia Onions (sliced into strips)
- Shredded Chedder Cheese
- 1/2 stick – 1 stick butter (use real for this one)
Instructions
Lay long double layer strips of tin foil. Place pats of butter enough that when it melts it will line the bottom.
Mix all the potatoes and veggies together. Toss with salt, pepper, and garlic powder.
Working from middle of tin foil outwards and paying attention to not get too wide spread, place the veggies on the tin foil.
Sprinkle a lot of chedder cheese all over the mixture.
Carefully fold tin foil lengthwise sealing with a double fold. Double fold ends. You don't want the steam to escape.
Place on coals for 20 minutes to half hour, checking every 10 minutes so as not to burn bottom.
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