Outdoor Cooking with Reynolds Wrap

camp menu no. 2

Reading edition

FISHERMAN’S DELIGHT Individual Quantities

Menu Amount

Trout ¾ to 1 lb. Fish

2 Slices Bacon

Steamed Potatoes 1 Med. to Lge. Potato

Buttered Onions 2 Small Onions

Bread, Apple Butter 1 Jar Apple Butter

Coffee, Cookies 4 to 5 Cookies

Canned Peaches 1 Small Can Peaches

DIRECTIONS: Clean and wash the fish and vegetables. Take about 26 inches of Reynolds Wrap. Place ½ slice of bacon on the wrap. Place fish on top. Slice potatoes in ¼ inch slices and place on top of fish. Slice onions in same manner and place around sides and on top of potatoes. Put another slice of bacon on top of potatoes and onions. Carefully fold foil and crease over to seal. Now fold in the ends to seal in all moisture. Caution—do not make a hole in the wrap.

Place dinner on hot coals for 10 minutes. Now take a blunt stick and turn it over and leave for 10 minutes more. The length of time it is left in the fire is determined by the size of fish. The larger the fish, the more time. Only experience can teach this.

Open up your fish dinner and enjoy its sealed-in flavor.

Illustration from Outdoor Cooking with Reynolds Wrap How to prepare tastier campfire meals without pots, pans and dishes

Reynolds Wrap cooking brings the pressure cooking idea to outdoor campfire cooking for the first time.