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Campfire Cooking

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Published on: Feb. 2, 1997

and peel. They'll have a really nice smoky flavor and consistency of hard-boiled eggs.

Note: Tom carefully followed your instructions, but they exploded anyway. Every single one! Plus, they nearly caught one cook's shirt on fire. Did Tom do something wrong - such as use a charcoal fire instead of a wood fire, or an ice pick instead of a fire poker to chip the hole?

Tony and Mary Jo Griffith from Overland sent their favorite way to enjoy corn-on-the-cob al fresco. Naturalist Martha Daniels - with the long, wavy orange hair - seemed a likely corn goddess, so she prepared their recipe:

Corn-on-the-Cob

Soak corn on the cob (husk and all) in water for a few minutes. Wrap in a double layer of aluminum foil and seal both ends. Place over fire and cook until tender, turning frequently. Note: We soaked the corn for 10 minutes and placed over coals, but not a direct flame. Also, some people in the group say they have good results by not using foil; simply soak and toss.

Lillian Crandall from Circle Pines, Minnesota, sent the following recipe - which, by itself, was enough to feed our gang of 12. Lillian says "Prairie Steamer" has been recommended by at least three generations of Crandalls. We asked Larry Yamnitz and his family of four to handle this hefty assignment, and they did a grand job:

Prairie Steamer

3 young chickens cut into eighths; 18 small potatoes; 12 small onions; 12 sausages; dozen ears of corn. Scrub the potatoes, peel onions and husk corn. Save the husks, but discard the silk. Spread a layer of corn husks on the bottom of a boiler or large kettle. Pour in 1 quart water. Spread a layer of potatoes and onions on the husks. Add a layer of chicken pieces and sausages. Add another layer of husks, then a layer of corn and another layer of husks. Top with one potato. When that potato is done, everything is done. Cover the pot and steam over fire for 1 1/2 hours or until done.

The next two recipes seemed custom-tailored to occupy restless children. But veteran newsman Jim Low impressed the heck out of us with his stick peeling capabilities. Ken and Julie Barrows from Barnhart offer:

Bread on a Stick

Thaw some frozen bread dough (you can also make your own dough). Cut off some strips and roll into elongated segments 10-12 inches long. Cut a green stick,

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