Corn on the Cob

corn on the cob, not shucked
large bucket of water
charcoal fire

Soak the corn in a bucket of water for twenty minutes. Place corn directly on coals, turning frequently. Should be done in 10 to 20 minutes.

Cast Iron Chops'n'Roots

2 T. all-purpose flour
1/4 t. salt
1/4 t. pepper
6 pork loin rib chops, cut
1" thick
2 T. cooking oil
2 (10-3/4 oz) cans of condensed
cream of mushroom soup
3/4 cup water
1/2 t. crushed dried basil
1 cup sliced carrots
1 large onion, thinly sliced
2 (15 oz) cans sliced white
potatoes(drained)
or 3 medium potatoes, peeled,
cooked and sliced
1 (4 oz) can sliced mushrooms
(drained)
or 1/2 cup sliced fresh
mushrooms
1 large apple, cored and
sliced (optional)

Combine flour, salt and pepper in shallow dish. Dip chops into flour mix to coat. Place dutch oven with 2 T. oil over 25 hot coals. Brown chops in hot oil.
Meanwhile, combine soup with water and basil in medium bowl, set aside.Return chops to oven(if you took them out) Layer carrots, onions, potatoes, and mushrooms over
chops, top with apple Pour soup mixture over all and cover with lid

Place 20-25 hot coals on the lid and cook
for 30-35 min. Rotate lid 1/3 turn and pot 1/3
turn every 10 minutes. Makes 6 servings

Hobo Burgers

ground beef
chopped onions
chopped garlic
1 bag frozen vegetables, chopped
vegetables, chopped
American cheese
beer
hot sauce (like RedHot)
salt
pepper
garlic powder
spices

Cut off a very large square of aluminum foil--at least 18 inches long.
Each person gets their own individual HoboBurger, customized!
Take a Handful of Chopmeat, place in center of foil (amount can vary--I use a little, my husband uses about 1/3 lb.) Put 1/2 Handful of each different vege on top of meat, mush them up with meat (Or make a"Meat Moat" and put the veges on the inside of well) Add spices to taste.
Douse with hot sauce--a lot cooks off if you use Red Hot.
Add a splash of beer for additional moisture, flavor.
Rip up 2 pieces of american cheese, and mix them in last.
Make a"foil duck" out of foil by folding over to seal, crimping the ends into handles, and shape like a duck neck--makes it easier to take off the fire if you are camping.
It's also a good idea to double bag if cooking on camp fire.
Cook over fire/in oven for at least 20 minutes, depending on how much meat you have, how hot fire is, etc.
It's done when the juices are boiling inside.