Kitchen Krafts: Cookout Specialties

“Kitchen Krafts: Cookout Specialties,” Friend, July 1996, 27

Kitchen Krafts:

Cookout Specialties

Note: You will need a skillet for the burgers, skewers, and two saucepans for the kabobs, and sturdy plastic bags that close tightly and a small saucepan (burger size) for the buns. You will also need adult help with the actual cooking part of these recipes.

Trail Burger Buns

2 cups flour

1 tablespoon baking powder

1/4 teaspoon salt

2 teaspoons sugar

4 tablespoons powdered milk

6 tablespoons soft margarine

2/3 cup water

  1. Mix the first five ingredients together and place in a large, sturdy, resealable plastic bag.

  2. Place the margarine in a small, sturdy, resealable plastic bag, knead it until melted, then pour it into the flour mixture and knead until well blended.

  3. Now add the water, reseal the bag, and knead again well.

  4. (See Note above.) Turn the margarine bag inside out and use the residue to grease the saucepan; heat it over the campfire. Pour one-eighth of the mixture into the saucepan, hold it over low flames, and flip the bread often to prevent burning. Cook four pieces for the bottoms of the burger buns and four for the tops, greasing the saucepan each time.

Humongous Turkey Burgers

1 pound (454 g) ground turkey

1 medium onion, chopped

1 teaspoon granulated chicken bouillon (optional)

1 teaspoon salt

1 or 2 eggs

1 cup oatmeal or corn flakes or wheat flakes

1/2 cup milk

1 tablespoon cooking oil

  1. Place all ingredients except the cooking oil in a large bowl. With clean hands, knead until thoroughly mixed together. (This step can be done ahead of time and kept chilled until time for cooking.)

  2. Form into 4 patties, heat the oil in a skillet, add the patties, and cook over hot coals (see Note), turning frequently, until done.

Grilled Fruit Kabobs with Fondue

1/2 cup honey

1/2 cup butter or margarine

fruit—seedless grapes; cherries; apricot halves; chunks of banana, apple, pineapple, papaya; pretty much whatever you like

1 cup chocolate chips

1/2 cup evaporated milk

  1. (See Note.) In a small saucepan over the coals, stir the honey and the butter until the butter melts and the mixture is well blended. Keep just warm.

  2. In another small saucepan over the coals, stir the chocolate chips with the milk until the chocolate is melted and the mixture is well blended. Keep just warm.

  3. Arrange the fruit you like on skewers and cook over hot coals, brushing from time to time with the honey mixture, until lightly browned.

  4. Dip the grilled fruit into the chocolate fondue, and enjoy!

Illustrated by Dick Brown