Outdoor Cooking with Reynolds Wrap

camp menu no. 3

Reading edition

STEAK ROAST Individual Quantities

Menu Amount

Beef Steak 2 Slices Bacon

¾ to 1 lb. Steak

Potatoes 1 Med. to Lge. Potato

Onions 1 Medium Onion

Buttered Carrots 2 Medium Carrots

Hot Bread & Butter 2 Cups Prepared Biscuit Mix

Cake & Coffee ½ Pound Cake

DIRECTIONS: Take 26 to 30 inches of Reynolds Wrap. Wash steak and vegetables to add moisture. Slice potatoes. Place small amount of butter on bottom of wrap. Place steak over it. Spread potatoes over steak. Slice onion over potatoes. Clean and slice carrots and place along sides of meat. Fold up foil lengthwise and fold over to seal. Place on hot coal camp fire for 15 minutes. Change position of package after 6-7 minutes to assure even cooking.

Mix prepared biscuit flour adding water sparingly. Dough can be mixed in a pan improvised from Reynolds Wrap. Mix with a clean stick. Take 24 inches of foil and double it. Grease inside with butter. Place dough inside and place on edge of fire and turn occasionally. Do not place on hot coals except for last one or two minutes.

Watch your time! Steak dinner—and fresh bread all completed in 15 to 20 minutes time.

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

Another steak ready for the fire. This time the steak is covered with onions and a slice of tomato. The potato is wrapped separately.