Individual Campfire Stew

By dette

“These pretty parcels are perfect for grilling or whipping up over a campfire,” suggests Margaret Hanson-Maddox of Montpelier, Indiana. “I can get several outdoor chores done while they're cooking.”

Ingredients

• Ingredients
• 1 egg, lightly beaten
• 3/4 cup dry bread crumbs
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon seasoned salt
• 1 pound lean ground beef (90% lean)
• 2 cups frozen shredded hash brown potatoes, thawed
• 1 cup diced carrots
• 1 cup condensed cream of chicken soup, undiluted
• 1/4 cup milk

Preparation

Step 1

Directions
Prepare grill for indirect heat. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties. Place each patty on a greased double thickness of heavy-duty foil (about 12 in. square); sprinkle each with potatoes and carrots.
Combine soup and milk; spoon over meat and vegetables. Fold foil around mixture and seal tightly. Grill, covered, over indirect medium heat for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Open foil carefully to allow steam to escape. Yield: 4 servings.



Nutrition Facts: 1 serving (1 each) equals 397 calories, 15 g fat (6 g saturated fat), 129 mg cholesterol, 1,333 mg sodium, 34 g carbohydrate, 3 g fiber, 29 g protein