Kitchen Krafts:

Camper Delights

By Jane K. Priewe

Hot Dogs À La Bedroll

1 can (10 ounces/284 g) refrigerated biscuits

1 2/3 cups grated cheddar cheese

5 hot dogs

1. Separate the dough into two biscuits for each hot dog. On a piece of wax paper, press and flatten two biscuits together until the dough is large enough to wrap around a hot dog.

2. Sprinkle 1/3 cup grated cheese over the flattened dough. Put a hot dog on top, and wrap the dough around it. Seal the edges of the dough by pinching them together. Repeat for the remaining hot dogs.

3. Insert a roasting stick or skewer into each hot dog, and cook it over coals.

Hot Diggity Dogs

hot dogs

thin dill pickle slices

bacon slices

toothpicks

hot dog buns

1. Slit hot dogs lengthwise and stuff them with dill pickle slices.

2. Wrap a strip of bacon spirally around each hot dog and secure the ends with toothpicks.

3. Insert a roasting stick or skewer into each hot dog, and cook it over coals. Serve the cooked hot dogs on buns.

Frank Kabobs

hot dogs

pineapple chunks

pearl onions

cherry tomatoes

green pepper

Cut each hot dog into five equal pieces and alternate on a skewer with pineapple chunks, pearl onions, cherry tomatoes, and cut up pieces of green pepper. Cook over coals, turning until brown.

Knapsack Desserts

4 large pieces heavy aluminum foil

2 bananas, sliced

2 apples, sliced

2 peaches, sliced

1 can pineapple chunks, drained

4 tablespoons brown sugar

4 tablespoons margarine

1 tablespoon lemon juice

1. Put some of each fruit in the middle of each piece of foil.

2. Sprinkle 1 tablespoon brown sugar, 1 tablespoon margarine, and 1 teaspoon lemon juice on each portion.

3. Fold up the edges of the foil, and wrap each dessert tightly around a stick or skewer to make a knapsack. Carefully hold the knapsacks over coals 8–10 minutes or until the fruit is heated through.

Illustrated by Shauna Mooney

Photo by Jed Clark