50+ Lifestyles

Traditional Hobo or Camp Foil Dinner

Serves 1

• 1/4 pound ground meat (beef, turkey, pork or combination)- can be loose or patty
• 1 medium small or medium sized potato – sliced or cubed into bite size pieces
• 1 carrot sliced or cubed
• 1/2 onion sliced
• Seasonings to taste
• 4 sheets of foil about 12” long

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I usually use a beef patty, but pressed thin. I also use
hamburger with a higher fat content for this. I place the potato and/or carrots on the foil first, then onion, the
seasonings and then meat. My son always placed onions on first. Onion is tender and will cook and burn on the foil. His reasoning was that he didn’t eat the onions, just threw them away with the foil, but he did like the flavor it gave the meal.

As for the seasonings, mine very almost every time. Always salt, pepper and dried parsley. I then might add oregano or rosemary or chili powder. This is entirely a personal choice. You could also add a small amount of A-1, ketchup or
bar-b-que sauce at time of preparation or spoon over the opened meal once it is cooked.

Philly Cheesesteak Foil Dinner

Serves 4

• 1 Lb. flank steak, thinly sliced
• 2 bell peppers, thinly sliced
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 2 TBS. Italian seasoning
• 2 TBS. extra-virgin olive oil
• Kosher or sea salt
• Ground black pepper
• 4 slices provolone cheese
• Chopped fresh parsley, for garnish
• 4 sheets of foil about 12” long

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Grill should be a medium heat. In a large bowl to together steak, peppers, onion, garlic, Italian seasoning, and olive oil. Season with salt and pepper.

Place meat mixture in the foil squares. Fold up edges and grill for 10 minutes. Remove from grill or coals, open foil pack and top with the provolone. Cover and heat for an additional two minutes to melt cheese. Garnish with parsley and enjoy.

Italian seasoning is made up of oregano, marjoram, thyme, basil and maybe rosemary, sage or chili powder.

If you don’t have any of those seasonings, you can always use Italian Salad dressing (the oily kind) in place of the olive oil.

Grilled Salmon with Lemony Asparagus

Serves 4

• 20 – 24 asparagus spears, trimmed
• 4 6-ounce skin on salmon fillets
• 4 Tablespoons butter
• 2 lemons, thinly sliced
• Kosher or sea salt
• Fresh ground black pepper
• Torn fresh dill for garnish
• 8 sheets of foil about 12” long

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For this foil dinner, make sure you use double sheets of foil. Place five to six spears of asparagus on two sheets of the foil. Top with a fish fillet. Now add 1 tablespoon of butter and 1/4 of the lemon slices. Season with salt and pepper. Loosely wrap foil and seal.

Grill should be on high. Place foil packets on grill or in coals or in oven. Cook about ten minutes until salmon is cooked through and asparagus is tender. Remove from heat, open packets and garnish with fresh dill. Enjoy.

Sausage and Peppers Foil Dinner

• 8 Italian sausage links or Kielbasa
• 4 bell peppers, thinly sliced – can use green, red, yellow, or orange or a combo of those
• 2 large onion, thinly sliced
• 1/4 cup extra-virgin olive oil
• Kosher or sea salt
• Fresh ground black pepper
• Chopped fresh parsley or cilantro for garnish
• 4 sheets of foil about 12” long

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Heat grill on high. Grill sausages until charred, about 3 minutes per side. Place two sausages on one sheet of foil. Top with 1/4 of the peppers and onions. Drizzle about 1 tablespoon of olive oil over veggies, then season with salt and pepper. Seal foil packet. Grill about 13 to 15 minutes. When done, open packets and garnish with parsley or cilantro.

[Ella can be contacted at publisher@50pluslife.com or Ella – 50+ Lifestyles, P. O. Box 2125, Davenport, IA 52809]