Apple Pie on a Stick

Apple Pie on a Stick
All you do is place a cooking apple on the end of a stick and rotate it over hot coals until it starts to brown and the peel becomes loose. Peel off the skin and roll it into a mixture of sugar and cinnamon; hold it over the hot coals to glaze. When the sugar melts and the apple begins to cook, let it cool. Slice off thin slices and sit back and enjoy until you have eaten all the glazed area. Repeat until the apple all eaten.

APPLE DELIGHT

APPLE DELIGHT
12 Large Apples
4 Tbsp Sugar
3/4 Cup Biscuit Mix
Raisins
3 Tbsp cinnamon (or to taste)
Core and chop 1 apple in fairly large pieces. Peeling if desired Mix 1 tsp. Sugar, a few raisins and cinnamon to taste with 1 Tbsp. Biscuit mix; stir into chopped apple Wrap in a piece of greased aluminum foil, leaving sufficient space for steam
Cook in the embers approximately 30 to 45 minutes (The juice of the apple moistens the dough sufficiently.)

Jalapeno Delights

Jalapeno Delights
Bag of fresh jalapeno
1 tub of cream cheese
1 lb. bacon
1 box toothpicks
Slice jalapeno in half length wise clean out seeds. Fill with cream cheese. Wrap a piece of bacon snuggly around it hold in place with toothpick. Place on grill until bacon sizzles cook to taste. Take off grill and enjoy.

Hobo Eggs

Hobo Eggs
After the flames have died from the campfire, place eggs down in the coals. BE SURE to chip a hole in the top of each egg or they will explode! After the embers have cooled, take out the eggs and peel. They'll have a really nice smoky flavor and consistency of hard-boiled eggs.

Venison Steaks Dipped in Coffee Grounds

Venison Steaks Dipped in Coffee Grounds
Venison Steaks
Bacon
Fresh Ground Coffee
Wrap a slice of bacon around each steak and secure bacon with a toothpick. Dip each steak into a bowl of fresh coffee grounds. You may brush off some of the grounds, then place steaks on hot hardwood or charcoal fire. Cook 'til done.

Pioneer Drumsticks

Pioneer Drumsticks
3 lb. ground meat
1 cup of corn flakes, crumbled
2 eggs
salt, pepper
onion
12 rolls
cooking stick (same diameter as your thumb)
Directions: Mix all ingredients thoroughly and divide into 12 portions. Wrap around the end of the stick making the roll long and thin. Tie securely with string or wrap in foil. Cook over coals turning frequently. Twist slightly to take off stick. Serve on a roll.

French Onion Soup Recipe

Ingredients for 4 people:
- 4 large onions (or 6 medium)
- 100 grams (3½ ounces) grated cheese
- 200 grams (7 ounces) butter
- 1 bottle ordinary white wine
- 10 ml (2 teaspoons) bouillon powder
- 4 slices of white bread
- 1 clove of garlic
Recipe:
• Peel skin off onions. Slice onions into rings. Separate rings and put in frying
pan.
• Add 100 grams of butter to frying pan.
• Cook onion on medium heat until glazed (i.e. onion becomes soft). Gently
turn onion periodically to avoid burning.
• Add bottle of wine and the bouillon.
• Simmer for half an hour. - During this time:
o grate the cheese if it is not already grated, and
o pre-heat the oven to 180 degrees Celsius, and
o rub garlic into white bread and cut into 1 cm cubes, fry in remaining
butter.
• Ladle (or spoon) the onion and wine into the bowls.
• Sprinkle the cheese over the top of each bowl.
• Put the bowls in the oven for 20 minutes. When the cheese is fully melted, it
is ready to serve (some people prefer to wait until the cheese has cooked to
a golden brown).
• Sprinkle cooked bread (known as "croutons") on the soup just before serving
Side dish: baguette (the traditional French bread stick)
Notes:
The choice of cheese depends on personal preference. Generally a hard white
cheese is used. In France you could use a Compte, in England you could use a
Cheddar. However, feel free to experiment with different cheeses for variety and to
find the taste you and friends/family most enjoy.

Shaggy Dogs

Shaggy Dogs
1 (16-oz.) package of marshmallows
1 cup of caramel syrup, heated
1 cup shredded coconut
a peeled green stick or skewer for each person.
Directions: Roast each marshmallow on a stick over a bed of hot coals until golden brown. Dip into warm syrup and roll in coconut to serve.

Mallow Fruit Kabobs

Mallow Fruit Kabobs
bananas, apples, peaches etc.
marshmallows
1/2 cup margarine
1/4 cup lemon juice
graham wafers if desired
Directions: On a long green stick or skewer, sandwich marshmallows between chunks of fruit. Brush fruit with melted margarine and lemon juice. Roast over fire until marshmallows are roasted. Eat directly from stick or put onto graham crackers.

Pineapple Rings

Pineapple Rings
1 can Pineapple slices (in syrup or juice)
marshmallows
Sticks or skewers
Skewer the pineapple slices, working a marshmallow into the center hole. Toast over a low fire or on a grill until the pineapple gets hot and the marshmallow gets as brown as you like it.

Hot Dog Without a Campfire

Hot Dog Without a Campfire
1 hot dog & roll
water
two paper towels
heavy duty aluminum foil
1 qt size cardboard milk or juice carton
Wet paper towels and wring them out, put hot dog in roll and wrap the whole thing in the paper towels, covering even the ends. Wrap that in aluminum foil, be careful not to wrap too tightly, you want air in there. Place this in the Milk carton... put it in a fire ring and light milk carton with a match. It's done when the milk carton is gone. Enjoy!

Mock Angel Food Cake

Mock Angel Food Cake
Unsliced day-old white bread
Sweetened condensed milk (1 can)
Dry shredded coconut
Trim crust off bread. Cut into slices 3/4 inch wide, and about 2 inches long, and about 3/4 inch thick. Dip strips into milk and roll into coconut. Pierce with stick and toast over coals as you would marshmallows.

Homemade Ice Cream in a Coffee Can

1- 1 lb coffee can with lid
1- 3 lb coffee can with lid
1 pint of half & half (milk can be used instead
1 egg, beaten
1/2 cup sugar
1 tsp vanilla, 2 T. of choc. syrup, or 1/4 c of strawberries
Add all of the above ingredients to the (1lb) coffee can. Put the lid on the coffee can and secure with duct tape. Place the 1 lb coffee can into the 3 lb coffee can. Surround with crushed ice and rock salt and place the lid onto the 3 lb coffee can.
Have your kids sit on the ground and roll back and forth 3 to 4 feet apart. Roll for 8 to 10 minutes. (The kids can kick the can back and forth as well.) Check to see if the ice cream is hard; if it isn't replace the lid, add

Escargot Recipe

Ingredients for 4 people:
- Escargot
- Butter
- Garlic
- Herbs
Escargot is French for “snail”. There are many recipes for escargot,
but they generally follow the same outline:
1. Purge and clean the snails
2. Cook them in boiling water
3. Remove the snail flesh from the shell
4. Make a butter, garlic and herb mixture
5. Place some of the mixture in the bottom of the empty snail shell, then add
the snail flesh, then fill the remaining space with the mixture
6. Place the stuffed snails on a baking tray and then cook them in the oven
7. Serve the snails. Escargot is eaten with a small thin fork, which is used to
extract the flesh from the shell. Special tongs are available to hold the shell
while this is done; while useful they are not absolutely necessary.
In practice, almost everyone buys escargot partially or completely
prepared. Just as the vast majority of people (in western countries)
buy chickens which are already plucked and gutted, most people
cooking escargot would buy then after the first 3 steps have already
been completed, and often the first 5 steps (in which case one only
needs bake them in the over).
Notes:
Escargot Preparation
As discussed below, even edible snails can have an unpleasant taste or become
poisonous, depending on what they have eaten (this is more a consideration with wild
snails, as it is unlikely that farmed snails would be fed poisonous plants). Consequently,
prior to cooking them, there is a preparation stage to purge them. There are two
generally accepted approaches to this:
• The traditional method of purging snails begins with a fasting period of 5 or 6
days, during which they are kept in a wooden box. They are then washed with
running water. After this, they are put in a big container, with a handful of salt
between each layer of snails (the salt causes them to disgorge themselves,
producing a foam). Finally they are carefully washed again.
• With farm-raised snails, a simpler approach which does not require salt can be
used instead. Place the snails in a box with a grating in the bottom (so that
moisture is not retained), with the box raised above the ground (so that the snails
do not have any contact with soil or vegetation). Each day wash then thoroughly
with running water, for two or three days. If they are fed with dill during this
period, they will acquire the pleasant taste of dill.
After either of the above methods, the snails have been purged of any unpleasant
substances. They are then cooked in boiling water for 3 minutes, removed from the
water and then the meat is removed from the shells. The hepatopancreas organ (this
organ is part of the digestive tract of snails, and has a similar function to the liver and
pancreas found in higher animals) is then removed (although with the Petit Gris, some people prefer to leave the organ attached). The flesh is then put in brine (cold water
saturated with salt) for a quarter-hour, then removed and washed thoroughly in fresh
water. The meat is now ready for cooking or freezing.
Escargot is most commonly baked and served in the shells, although there are a number
of recipes which do not involve the shells. If you are using the shells, they will need to
be thoroughly cleaned (inside and out), then boiled to sterilise them.
Escargot: Already prepared
The above procedure requires several days and considerable work. Consequently, most
people buy the snail meat already prepared. One can either buy the meat (fresh, canned
or frozen) on its own (ready to cook) or one can buy them completely ready-made for
baking (with the flesh prepared, then stuffed back in the shell with butter, flavoured
with garlic and herbs).
Escargot in France
The French reportedly consume approximately 40 000 tons of escargot each year,
making them the world's largest consumers of escargot. Much of this is imported, as the
French are currently (2006) unable to produce enough snails domestically to meet the
demand. Consumption is particularly high during festive times (e.g. New Year) as
escargot is a somewhat expensive delicacy.
History:
Although mainly considered a French dish, escargot (snails) have
been eaten for many thousands of years. Large quantities of empty
shells have been found in the caves of prehistoric man, indicating
that in various parts of the world they were a common part of the
diet at that time. With the rise of civilisation, various cultures
(including the Greeks and Romans) have continued to eat snails,
often considering them a delicacy.
Today there are over 100 different types of edible snails (with 116
different types being the most quoted number). In France, only two
types are commonly eaten: the 'Petit-Gris' (which is French for 'Little-
Gray', and is scientifically known as Helix Aspersa) and the 'Escargot
de Bourgogne' (which is French for 'Burgundy Snail ', and is
scientifically known as Helix Pomatia). It is possible to collect snails
from the wild and eat them, provided you know which ones are edible
and where to find them. In France there is a hunting season for
edible snails, and they can only be collected during this time.
Although restricting snail collection to this hunting period is intended
to protect the wild snail population, here and elsewhere in the world
the population has been reduced through over-collecting.
If collecting snails from the wild, considerations include:
• Some snails are protected (due to population decline) and
cannot be legally taken. Others may have a hunting season,
which is the only time they can be collected.
• Not all snails are edible. Some have an unpleasant taste, while
other are poisonous. If collecting wild snails, take local advice
to avoid a disappointing meal (or worse).
• The taste of wild snails is affected by what they eat. If they
happen to have eaten poisonous plants, they will also become
poisonous until the poison has been purged from them (see the
above section on Preparation).
The increasing scarcity of wild snails (and associated costs of
collection) has promoted the creation and growth of snail farms,
which now grow a proportion of the snails for public consumption.
Breeding of edible snails has focused almost entirely on the 'Petit-
Gris' rather than the 'Escargot de Bourgogne' . For more information
(and pictures on snail breeding) click on Escargot Breeding. The
technical term for farming snails is heliciculture.

Croutons

Ingredients for 4 dishes:
- 4 slices white bread
- 1 clove garlic
- 3 tablespoons (50 g) butter
Recipe:
Croutons are added to other dishes (e.g. soups) and are never served on their own.
The quantities in this recipe will make sufficient croutons for 4 bowls of soup or 2
Caesar salads.
• Peel the clove of garlic
• Rub the peeled garlic on the white bread
• Cut the bread into 1 cm cubes
• Heat the butter in the frying pan, on medium heat. The butter should be hot
but take care not to burn it.
• When the butter is hot, add the bread cubes. Stir the bread cubes
periodically with a spoon so that it cooks on all sides. Take care that neither
the bread nor butter burns.
• When the bread cubes become hard, with a golden-brown appearance, they
are done. This takes about 10 minutes (depending on how hot you cook
them at).
Notes:
If the bread soaks up all the butter, so there is no butter left in the pan, simply add
a bit more. This will help the cooking and help prevent the bread from burning.
Some dishes require that the croutons be hot (e.g. certain salad dishes). For others
(e.g. soups) it doesn't matter. In the latter case, the croutons can be removed from
the pan and left in a bowl for several hours until you are ready to use them.

Grilled Peaches (Adult)

1 1/2 tablespoons butter
3 tablespoons brown sugar
1/3 C rum (preferably dark rum)
8 ripe peaches, peeled, pitted and halved
Melt butter, and then stir in brown sugar and rum. Stir until sugar dissolves. Place peach halves in a large bowl. Pour butter/rum mixture over peaches and stir gently to coat. Grill peaches over a medium fire, about 5 minutes per side, brushing with leftover butter mixture as they grill.

Gorp Balls

Gorp Balls
1/3 cup each raisins, apples, apricots, dates and coconut
1/2 cup sesame seeds
1/3 cup walnuts
2 cups peanuts
For the glue, use 1 cup chocolate chips, 1/3 cup honey and 1/2 cup peanut butter. Shape into balls; nice snack for hiking trips.

Dough Boys

hot dogs
can of biscuits
Take a hot dog and wrap one biscuit around a hot dog (completely or just a center wrap). Be careful the dough is not too thick or your hot dog will not cook. Toast your "dough boy" over hot coals until it is cooked through and golden brown on the outside. Serve with catsup or mustard. Eat up.

Cinnamon-Sugar Biscuit on a Stick

Can of Ready to Cook Biscuits
1/2 c. Sugar
5 Tbsp. Cinnamon
1 Stick Butter
Green Stick or Camping Fork
Melt butter in square cake pan & keep warm. Mix cinnamon & sugar & place in pie pan. Open biscuits & roll into long strip. Roll onto stick and hold over fire without touching flames. Cook until light golden brown. When dough moves easily without sticking, it is done. With a for, roll dough in butter, place in cinnamon sugar and roll. Eat!

Chicken in a Can

Here is a recipe that has been around for a long time. We aren’t sure where it came from but it works and is easy. Take a large coffee can, or any metal can you have that is non toxic and punch some air vent holes about an inch up from the bottom and about two inches a part around the base. Be careful because tin cans can be sharp. Put about dozen or so charcoal briquettes in the can and place the can in a barbecue or fire-pit and light. When the charcoals have turned gray you are ready to cook. Take a whole chicken that has been washed, seasoned and wrapped in heavy duty aluminum foil and place it in the can with the legs up. Season the chicken with some pepper, garlic powder and some herbs and your set. If you want to spice it up a bit add some cayenne pepper. Depending on the size of the bird it may stick out of the can a bit, that’s OK as the heat rises. Cook the chicken for about 3 hours and it will be ready. This will be a very juicy bird and the meat will fall off the bone! We suggest some spicy pinto beans and rice with some flour tortillas and you’ll have a great meal that is very easy. Add some salsa and your favorite beverage and you could be on to something good! Enjoy! Remember, cooking is all experimental. If you like to use different seasonings that is OK. Its all to your taste and liking. Don’t be afraid to try different foods, cooking techniques and have fun.

Raclette recipe

Ingredients:
- 200 g. (7 ounces) of cheese per person
- 4 medium potatoes per person
- sliced meat or sausage
- pickles
Recipe:
• Wash (but do not peel) the potatoes
• Boil the potatoes in their skins until cooked (20 to 30 minutes)
• While the potatoes are cooking:
o Cut the cheese into cubes, put into a serving bowl on the
table
o Put the onions and / or pickles into a serving bowl on the
table
o Place sliced meats or sausage onto a serving plate, on the
tab
o Place the raclette machine on the table and turn it on (so
it has time to warm up before serving the meal.
• When the potatoes are cooked, drain the water and then place
the pot with the potatoes onto the table (you may need to use
a hot plate to prevent the hot pot from damaging the table.
Leave the lid on the pot so that the potatoes stay warm.
• The meal can now start (see notes below).
Notes:
The potatoes are not peeled prior to boiling as they taste better if
cooked in their skins. They are pealed at the table, each guest
peeling his/her own potatoes.
There is no need to peel the potatoes for your guests prior to serving.
A raclette meal is intended to be eaten slowly and at leisure, and the
time for peeling potatoes (while the cheese melts) is part of this and
very traditional.
You may wish to place a small dish between the guests in which they
can place the potato peels. This way they can eat off of an
uncluttered plate.
If you have a potato fork (a 3-pronged fork with a wooden or plastic
handle, used to hold a hot potato while peeling it) and a sharp knife
for each guest, this is a bonus (but not required).
History:
Raclette is a cheese produced in the mountains of Switzerland and
eastern France. It is a firm cheese with a pale yellow colour and a
mild taste. It can be eaten cold, but is best known for being melted
and poured over potatoes.
The traditional way of eating Raclette is to melt it in front of an open
file (first removing part of the rind or cutting it in half/quarters to
allow it to melt easier). When the fire has melted the outer layer, the
melted cheese is scraped off and placed on potatoes (which are then
eaten). As the heat of the fire then softens or melts the outer part of
the remaining cheese, this is again scrapped off and served on
potatoes. This continues until everyone has eaten their fill.
The name of the cheese "Raclette" comes from the French word
"Racler", which means "to scrape off". In other words, the cheese
gets its name from the repeated scrapping off of the outer melted
layer described above.
The name Raclette refers not only to the name of the cheese, but
also to the meal on which it is based, consisting of potatoes with
melted cheese, served with sliced meats and pickles (see above
recipe).
In modern times, a machine is used to melt the cheese. This is also
referred to as a Raclette. The simplest version consists of a cheese
holder (in which a piece of raclette cheese is placed) and a grill to
melt the cheese. More sophisticated versions (which are now the
most popular) have a grill under which several small dishes can be
placed. Each guest will have a small dish which they can fill with
cheese and place under the grill to melt. Many machines also have a
stone or hot plate above the grill. The pot of potatoes can be place on
this to keep them warm. Alternatively, the stone or hot plate can be
used to grill meat; while this is not traditionally done as part of a
raclette meal, it means that the same machine can either be used for
a racletter or a grill (in other words, it can be used for two different
types of meals).

Campfire Corn on the Cob

corn on the cob, with the husks left on
Butter
Salt and Pepper to taste
Soak the corn, with the husks still on, in water making sure they are fully submersed. Remove the corn from the water and place directly over or on hot coals. Allow to cook for about 20-25 minutes, rotating a couple of times, and then remove from the fire and remove the husks. The corn will be roasted and it's delicious with some butter and/or salt.

Coffee Can Cookery

Ingredients:
2 Strips bacon
1 Med. potato, sliced
1 Med. onion, sliced
1 Med. tomato, sliced
2 Stalks celery
1/3 lb Ground beef
1 Carrot
Salt and pepper to taste
Coffee can and lid
Directions: Cut carrot in half lengthwise. Cut celery and carrot into 2" lengths. Cut bacon in half. Mold 2 meat patties. Place 2 pieces of bacon on bottom of can. Place layers of all ingredients. Repeat. Place closed coffee can on top of glowing coals for 25 min. Open lid and check after 10 minutes, if browning too rapidly, pour 2 Tbs. of water in can.

Quiche Lorraine recipe

Ingredients for 4 people:
- 6 eggs
- 7 ounces (200 g) chopped Bacon
- 4-5 ounces (125 g) grated Gruyere Cheese
- 2 cups (500ml) soured cream (in French: Crème Fraiche)
- 2 cups (500ml) Yoghurt (in French: Fromage Blanc
- Shortcrust Pastry (in French: Pate Brisee)
- Salt and Pepper
Preparation Time: 15 Minutes Cooking Time: 40 minutes
Recipe:
• Put the pastry in a greased oven-proof dish, covering the bottom and sides
of the dish.
• Sprinkle the chopped bacon and then the grated cheese onto the pastry
bottom. If you don’t have Gruyere cheese, you can use cheddar or other
cheese.
• Mix together the eggs, crème, fromage blanc, pepper and salt. Pour into the
oven dish.
• Put into preheated oven and bake for 40 minutes at 180ºC (350ºF) or until
filling is firm and golden.
• Quiche Lorraine can be served hot or cold.
Notes:
If you don’t have Gruyere cheese, you can use cheddar or other cheese.
Sourced cream is not exactly the same as Crème Fraiche, but it is close.
Fromage Blanc is actually a mild creamy white cheese. However, it is similar in
taste to yoghurt, which can be used instead.
A mixed salad goes well with Quiche Lorraine, together the two make a meal.
History:
Quiche Lorraine is a classic French recipe, from the Lorraine area of
France. In fact, at the time that Quiche was originally created
(around the 16th century) this area was a German Kingdom.
However, after alternating back and forth between Germany and
France, it is now firmly part of France (although still with a strong
German flavour in cuisine and many other aspects due to its historical
connections).
Quiche Lorraine is a typical example of a French regional dish which
has become popular throughout France and the world in general. As
it has spread, many variations on the basic idea have developed so
one can easily find scores of different recipes. Some have additional
ingredients (e.g. mushrooms, broccoli), or use different types of
cheeses or include various spices. Perhaps the most popular variation
is the addition of sliced tomatoes (they are place into the dish prior to
cooking with the egg/cream mixture poured over them). One also
finds vegetarian versions, with the bacon replaced by various
vegetables.
If the recipe is modified to include onions, it is then known as Quiche
Alsatian. Simply add 125 g (half a cup) of grated or chopped onions
to the above recipe to change it from Quiche Lorraine to Quiche
Alsatian.

Campfire Fruit Cobbler

1 cab of fruit (cherries or blueberries)
1 white cake mix
1 empty 34.5 ounce coffee can
Grease coffee can with butter or margarine. Pour can of fruit into the coffee can. Make cake mix as instructed on the box. Pour the batter into the coffee can on top of the fruit. Cover with aluminum foil and place into the campfire approx. 30 min. When the cake looks done, mix, stirring the fruit up from the bottom. Very tasty!!!

Quiche Alsatian recipe

Ingredients for 4 people:
- 6 eggs
- 7 ounces (200 g) chopped Bacon
- 4-5 ounces (125 g) grated Gruyere Cheese
- 2 cups (500ml) soured cream (in French: Crème Fraiche)
- 2 cups (500ml) Yoghurt (in French: Fromage Blanc
- ½ cup (125 ml) grated or diced onion
- Shortcrust Pastry (in French: Pate Brisee)
- Salt and Pepper
Recipe:
• Put the pastry in a greased oven-proof dish, covering the bottom and sides
of the dish.
• Sprinkle the chopped bacon and then the grated cheese onto the pastry
bottom. If you don’t have Gruyere cheese, you can use cheddar or other
cheese.
• Mix together the eggs, crème, fromage blanc, onion, pepper and salt. Pour
into the oven dish.
• Put into preheated oven and bake for 40 minutes at 180ºC (350ºF) or until
filling is firm and golden.
• Quiche Alsatian can be served hot or cold.
Notes:
If you don’t have Gruyere cheese, you can use cheddar or other cheese.
Sourced cream is not exactly the same as Crème Fraiche, but it is close.
Fromage Blanc is actually a mild creamy white cheese. However, it is similar in
taste to yoghurt, which can be used instead.
A mixed salad goes well with Quiche Alsatian, together the two make a meal.
Quiche Alsatian is simply Quiche Lorraine, with added onions. If you don't care for
onions, or if they don't agree with you, try our Quiche Lorraine recipe.

Bacon and Eggs in a Bag

2 thick pieces of bacon
1 egg
paper bag
stick
Cut both the bacon pieces in two. Lay the slices at the bottom of the bag so that all of it is covered. Crack the egg onto the bacon pieces. Roll the bag down three times. Push the stick through the bag so that the bag is hanging from the stick. Hold the stick over the fire for about 10-15 minutes. The bacon inside will protect the bag and help cook your meal.

Campfire Cake In An Orange Shell

1 8 oz. box of Jiffy Yellow Cake Mix
6 Large Oranges
Water
Heavy Duty Aluminum Foil
Directions: Cut the oranges in half and remove the fruit from the rind being careful not to damage shell. It's fun to eat the orange out of the shell with a spoon. Prepare cake mix per instructions. Fill each orange shell half full of cake mix. Replace top and wrap in foil. Bake in hot coals or on grill about 20 minutes, turning often. Cake will bake in the orange shell. Yummy!

Mozzarella S'Mores

16 oil-packed sun-dried tomato halves, drained
2 to 3 tablespoons extra-virgin olive oil, if needed
1 ball of fresh mozzarella (8 - 10 ounces), cut into 16 pieces (cut the cheese into 4 thick slices, then cut each slice into quarters)
16 fresh basil leaves
16 garlic rubbed grilled bread slices or 32 crackers
barbecue forks or skewers
Place the tomatoes in an attractive serving bowl. Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter.
Set up the grill for direct grilling and preheat to high. Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly melt the cheese. If using a gas grill, you'll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown, after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to eat the melted cheese directly off the hot skewer - you'll burn your lips. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top. Eat at once.

Baked Campfire Apples

1 Apple, Per Serving
Brown Sugar
Raisins, Nuts and / or Red Hot Cinnamon Candies
Heavy Aluminum Foil
Directions:
Core upper part of apple leaving bottom half intact. Fill center with raisins, nuts and candies. Add brown sugar to taste. Double wrap apple in aluminum foil and place on hot coals for 20 minutes.