SIDE DISHES

Herbed Veggies
heap of uniformly cut-up veggies (e.g.. snow peas, carrots, green beans, zucchini, squash)
splash olive oil
1 t dried rosemary, crushed
1 t dried thyme, crushed
1 t tarragon
salt and fresh ground pepper
Combine veggies, oil, herbs, salt and pepper and marinate overnight. Pour into foil packet and cook until done to your liking.
submitted by jule

Campfire Potatoes
6 medium Potatoes (peeled)
1 large jar Italian dressing
1 large onion
1 red pepper
2 green peppers
Cooking spray
Par boil potatoes for 5 minutes. Cut potatoes into 1/2 in slices. Cut onion and peppers into slices. Put everything into a Ziploc bag, then add 1/2 the bottle of dressing. Close bag and invert several times, making sure that all of the potatoes and peppers are coated. Marinate for 1-2 hours. Lay out a sheet of heavy-duty aluminum foil, folding up the sides so that it looks like a cookie sheet. Spray the sheet completely with the cooking spray. Empty contents of Ziploc bag onto foil, spreading out items so that they are evenly dispersed. Pour remainder of dressing over potatoes. Take a sheet of aluminum foil slightly bigger than the first one, spray on side with cooking spray, and lay on top of potatoes. Working from one side, seal the foil completely so that it forms a pouch. Place on a grill about 7 inches above fire/coals, cook one side for 15 minutes, then turn over and cook other side for 10 minutes. Remove from grill, carefully open one end of bag and test potato doneness. Return to grill if necessary.
submitted by joebenson

Mexicali Rice
1 10 oz Can Condensed Chicken Broth
1/2 C. Water
1/2 C. Salsa
2 C. Minute Rice
Heat chicken broth, water and salsa in saucepan to a boil. Stir in the rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.

Corn On The Fire
Corn on the cob
1 T. unsalted butter
salt/pepper
Break cob in half and wrap each piece in foil. Salt & pepper to taste and add butter. Close foil tightly and toss directly onto fire. Cook approximately 15 minutes. This works great for potatoes too, but they take longer (30-45 minutes, depending on size)
submitted by lisa robertson

Hashbrown Casserole au Gratin
2 lb. bag frozen hash browns
1 can cream of chicken (or mushroom) soup
1/2 C. sour cream
1/2 C. chopped onion
1/2 C. butter
8 oz. cheddar cheese, shredded
8 oz. Townhouse crackers, crumbled finely
Thaw potatoes. Mix potatoes with soup, sour cream and onion.  Pour into buttered casserole dish. Place cheese on top of mixture. Top with crackers. Dot with butter. Bake at 350° for approximately 40 minutes.
submitted by ktsgrandma

Potato Nuggets
8 medium potatoes, cubed
1 medium onion, chopped
1/4 C. crumbled bacon
1/2 C. cheddar cheese
1/2 C. butter
Chives
Paprika
Place all ingredients in heavy-duty aluminum foil.  Fold ends to create a tight seal.  Place in coals until potatoes are tender. (approximately 45 minutes, depending on temperature of coals.)
submitted by sandra lee

Corny Cornbread
1 box "Jiffy" cornbread mix
1 4 oz. can of corn
1/3 C. cheddar cheese (cut in 1/4" cubes)
(ingredients necessary for cornbread mix)
Follow the directions on the cornbread mix.  Drain corn.  Add corn and cheese.  Complete according to mix instructions.
submitted by emily

Potatoes with Onions
Potatoes (1 per person)
Onion
Mrs. Dash
Butter
Parmesan cheese (optional)
Clean potatoes well.  Leave skin on them.  Slice potatoes into 1/4 slices, but don't cut all the way through. Slice onion thinly. Place onion slices between potato slices. Put a couple pats of butter on top. Sprinkle Mrs. Dash and parmesan on top. Wrap each individual potato tightly in heavy-duty aluminum foil. Place in coals. Turn occasionally.  Cook until done. (approximately 40 mins., depending on temperature of coals)
submitted by sandra lee

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