South Carolina Smiles and Places 2008 Official Vacation Guide - (Page 35) Fish on the Grill Several small fish or filets 1 stick margarine 1 t. lemon juice per fish 1 medium onion, sliced or chopped Heavy-duty aluminum foil Salt and pepper to taste Light charcoal grill. Fold edges on aluminum foil to create a shallow pan. Generously grease inside of foil with margarine. Place fish in single layer on foil, sprinkle with lemon juice and add onion and a pat of margarine. Salt and pepper to taste. When coals are ready, place fish on grill and cover with another sheet of foil. After 3 to 4 minutes gently rotate fish to ensure even cooking. Cook until fish is flaky. Backpacker’s Beef Jerky Stew 4 c. water 1 c. dried tomato pieces (about 20 slices) 1 c. beef jerky pieces (in 1/2 -inch chunks) 1 c. dried peeled potato slices 1 t. dried bell pepper pieces 1 t. dried onion pieces 1 /2 1 /2 1 /2 t. dried basil t. dried oregano t. dried garlic Combine 3 cups of the water and all ingredients except carrot and rice. Let sit for 30 minutes. Place pan over medium heat and bring to a boil. Add carrot. Simmer for 30-60 minutes or until jerky is tender. Meanwhile, combine rice with remaining water and bring to a boil. Remove from heat, cover and let sit for 15 minutes. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes. Serve hot stew over cooked rice. Serves 2 to 4. Salt and pepper to taste 1 fresh carrot, sliced (optional) 1 c. cooked and dried short-grain rice Meal in a Pouch Ground beef mixed with Lipton ® onion soup mix and Worcestershire sauce Sliced potatoes, onions, carrots and celery Pinch of garlic Salt and pepper to taste Shape meat into a patty and place on foil. Add all other ingredients and wrap tightly in foil. Bury foil packet in the coals of your fire for 60-90 minutes. Remove from fire with a shovel. HINT: Do your prep work at home and double wrap your meal in foil; then freeze it. This not only keeps your food fresh, it will also help keep everything frozen in your cooler. By the time you return to camp, dinner will be thawed and ready to cook. By wrapping your meal in two layers of foil, you can keep the dirt off your food, as it is removed from the coals. Skillet Scramble 12-inch cast iron skillet Brown meat, with onion, peppers, tomatoes and seasonings. Drain and 1 lb. ground beef, venison, sausage or turkey add eggs. Scramble all together. Remove from heat and top with cheese. Serves 4. Option: add salsa. 1 bell pepper, chopped 1 red pepper, chopped 1 onion, chopped 3 tomatoes, chopped 6 large eggs or egg beaters equivalent 1 /2 c. shredded cheese Salt, pepper and garlic powder to taste www.DiscoverSouthCarolina.com 35 http://www.DiscoverSouthCarolina.com
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