Cookbook Collector

One of my most fun experiences was taking a batch of Girl Scouts to Rendezvous Mountain State Park in. Wilkes County. The Rangers shared scat and footprints (made of rubber!) of mammals found in the area. While the girls were learning animal facts, a chaperone kept watch on our lunch cooking over open flames in the Park’s handsome fireplace.

Before the rangers walked the girls to the classroom, I gave each girl a square of tin foil and directions to select the prepared cut up foods I had carried in containers. I learned not everyone likes mushrooms, green pepper, oh well, my heart warmed as the skeptics DID try the foods they had not experienced!

Pilot Mountain State Park has a gorgeous new visitors Center and gift shop. I found this neat cookbook called Fix It In Foil and it brought back those memories. With foil, you can prepare food ahead of time, cook it whenever it’s convenient and toss away the “pan” when you’re done.

“So whether you’re cooking outside, on a grill or campfire or inside in an oven, fix it in foil and enjoy a fabulous meal!”

Rice and Bean Burritos

1 (16-ounce) can refried beans

1 1/3 cups cooked rice

1 1/3 cups shredded Cheddar cheese

1 1/3 cups salsa

1/3 cup chopped green onions

2 Tablespoons chopped fresh cilantro

4 (10-inch) flour tortillas, warmed

In a medium bowl, combine the beans, rice, cheese, salsa, green onion and cilantro. Mix well and set aside.

Cut four (18”) pieces of heavy duty foil. Place 1 tortilla on each piece of foil. Spoon equal portions of the bean and rice mixture across the middle of each tortilla. Roll the tortillas burrito-style and set them seam side down on the foil around each burrito in a flat pack.

Oven: 450°F., 18 to 20 minutes. Open fire: Double wrap foil, 10 to 15 minutes/turn packs over every 5 minutes.

Grill: Medium-high heat.

Close lid for 12 to 16 minutes.

Turn packs over once during cooking.

Sweet Ham and Yams

1 pound boneless fully cooked ham

2 large yams or sweet potatoes

2 apples

Ground cinnamon to taste

3 Tablespoons brown sugar

1/4 cup pancake syrup

Cut ham into small chunks. Peel and cut yams into 1/2” cubes. Peel, core and cut each apple into 8 slices. Cut four (12”) pieces of heavy-duty foil. Place an equal portion of ham and yam cubes on each piece of foil. Place 4 apple slices on top. Sprinkle each pack with cinnamon and 2 teaspoons brown sugar. Drizzle 1 Tablespoon pancake syrup on the very top. Wrap foil in a tent pack around each serving.

Oven: 350°F., place on baking sheet; bake 20 to 30 minutes. Open fire: Double wrapped on medium embers 15 to 20 minutes. Turn over after 10 minutes. Move often for even cooking. Grill: Preheat to medium heat. Put packs on grill over direct heat. Close lid for 15 to 25 minutes. Turn over once during cooking.

NORTH IREDELL RECORDS, INC.