“Kitchen Krafts: Camper Delights,” Friend, July 1991, 27
1 can (10 ounces/284 g) refrigerated biscuits
1 2/3 cups grated cheddar cheese
5 hot dogs
Separate the dough into two biscuits for each hot dog. On a piece of wax paper, press and flatten two biscuits together until the dough is large enough to wrap around a hot dog.
Sprinkle 1/3 cup grated cheese over the flattened dough. Put a hot dog on top, and wrap the dough around it. Seal the edges of the dough by pinching them together. Repeat for the remaining hot dogs.
Insert a roasting stick or skewer into each hot dog, and cook it over coals.
thin dill pickle slices
hot dog buns
Slit hot dogs lengthwise and stuff them with dill pickle slices.
Wrap a strip of bacon spirally around each hot dog and secure the ends with toothpicks.
Insert a roasting stick or skewer into each hot dog, and cook it over coals. Serve the cooked hot dogs on buns.
Cut each hot dog into five equal pieces and alternate on a skewer with pineapple chunks, pearl onions, cherry tomatoes, and cut up pieces of green pepper. Cook over coals, turning until brown.
4 large pieces heavy aluminum foil
2 bananas, sliced
2 apples, sliced
2 peaches, sliced
1 can pineapple chunks, drained
4 tablespoons brown sugar
4 tablespoons margarine
1 tablespoon lemon juice
Put some of each fruit in the middle of each piece of foil.
Sprinkle 1 tablespoon brown sugar, 1 tablespoon margarine, and 1 teaspoon lemon juice on each portion.
Fold up the edges of the foil, and wrap each dessert tightly around a stick or skewer to make a knapsack. Carefully hold the knapsacks over coals 8–10 minutes or until the fruit is heated through.