The experience: Cooking over an open fire

Many people who live in Borderland have probably cooked burgers and brats over an open fire.
Cooking over an open fire is a great way to experience another aspect of the great outdoors.
As the sun goes down, the stars come out, and the flames turn to coals. Now, it’s time to cook.
The smells and the sounds of cooking, added to the natural sounds of the outdoors, adds to the sensual experience.
And the experience can be in a backyard or miles away from civilization at a remote place on a lake.
Just about anything that can be cooked on a grill or in a pan, can be cooked over an open fire.
A hanging tripod grill, like the one to the left, works great because the height can be adjusted to provide just the right lick of flame and heat.
Or, use a Dutch oven on top of glowing coals.

Campers' Breakfast
• 1 pound bacon, diced
• 1 large onion, finely diced
• 1 green pepper seeded and diced (optional)
• 2 pounds frozen hash browns or leftover baked spuds
• 12 eggs
• 1 pound sharp cheddar cheese, shredded
• 2 tablespoons water
Sauté bacon, onion and green pepper in an open Dutch oven. Add shredded potatoes. When potatoes are crispy brown on the bottom, use a big spoon to press 12 round depressions in the potatoes where egg nests can be placed. Add one egg per nest. Season with salt and pepper. Sprinkle sharp cheddar over the eggs. Add two tablespoons of water. Put the lid on the Dutch oven and transfer 10-12 hot coals or embers to the top lid. Remove the oven from the fire. Wait about 20 minutes before checking that the eggs are done. Serve with fruit, ketchup, coffee and juice. Serves 5-7 adults.
From Wisconsin Natural Resources magazine

Chili Pie
• 2 pounds ground beef
• 1 tablespoon butter
• 1.2 teaspoon chili powder
• one 15 oz. can of tomato sauce
• 1 medium onion, chopped
• one 15-oz. can of chili beans
• 1/2 teaspoon salt
• one six-ounce box of cornbread mix made according directions (small amount of milk and one egg)
Brown onion in the butter. Add beef, brown it and drain off the fat. Add beans, chili powder, salt and tomato sauce. Cook 15 minutes in a covered Dutch oven. Mix cornbread as directed on package and spoon it over the meat and bean mixture. Replace the lid and cook for 20-30 minutes. Serves six.
From Wisconsin Natural Resources magazine

Four Cheese Chicken and Pasta
• 3 cans cream of celery soup
• 1/2 soup can of dry white wine
• 1 1/2 soup cans of water
• 1 cup each of grated romano, parmesan, Swiss and mozzarella cheese
• 4-5 boneless chicken breasts, cubed in bite-sized pieces.
• 3 stalks celery, chopped
• 1 medium onion, chopped
• 1/2 bag frozen peas (optional)
• 4-ounce can mushrooms, drained (optional)
• four cups of medium pasta shells, cooked according to package directions.
• salt and pepper to taste
Put soup, water, wine, celery, onion and chicken in a 12-inch Dutch oven, cover and bake over a ht coals for an hour. In a separate pot, boil water, salt it, cook the pasta shells, rinse and set aside. After the vegetables and chicken have cooked for 30 minutes, add the cheeses and stir. Cook 15 minutes then add cooked pasta shells, peas and mushrooms. Leave the lid off and stir the mixture until thoroughly heated. Add salt and pepper to taste. Serves four.
From Wisconsin Natural Resources magazine

Fish in Foil
• 4 pan-size trout (about 10 inches), cleaned,
• 4 lemon or lime slices
• 4 teaspoons margarine
• 4 tablespoons canned French-fried onion rings, crushed
• garlic powder
• 4 tablespoons dry white wine
• aluminum foil
Place each fish on a separate piece of aluminum foil. Put a lemon or lime slice, one teaspoon of margarine, and one-half tablespoon of crushed onion rings in the body cavity of each trout. Sprinkle each fish with garlic powder, a half-tablespoon of crushed onion rings and a tablespoon of wine. Wrap the foil around the fish with a double seam down the long side of the packet. Fold up the ends to form leak-proof seals.
Cook the packets over hot coals until done, about 10-15 minutes per side. Turn the packets often to prevent burning.. Remove from fire and let sit a minute or two before opening to reduce the amount of hot steam released from the packet. Serves four.
From Wisconsin Natural Resources magazine

Pineapple Upside-Down Cake
• 1/2 stick butter, melted
• 1 cup brown sugar
• 1 large can pineapple rings
• a few maraschino cherries
• 1 packaged cake mix (yellow, white or lemon) prepared according to package directions
Melt butter on the bottom of the Dutch oven. Add brown sugar and mix to form a liquidy paste. Drain pineapple and place rings on the bottom with a cherry in each. Pour cake batter over the pineapple layer. Cover with a lid and place 8 to 10 coals on the lid. Take the Dutch oven off the fire. Don’t start checking if the cake is done for at least 20 minutes. When done, remove lid and invert the Dutch oven over a large plate. Serves 8-10 adults.
From Wisconsin Natural Resources magazine

Open fire
peach cobbler
1 box yellow Jiffy cake mix
1 can peaches
Mix the Jiffy mix according to directions. You may substitute the peach juice for the water. Put the peaches on the bottom of the Dutch oven, then pour the cake mixture over top of the peaches. Put lid on top. Bake for 20 to 25 minutes over hot coals and place some hot coals over top of lid.
From cooks. com