Start Chilling and Grilling

By Beth Stevens

Don't let summer end without taking advantage of the chance to eat--and, better yet--cook outside. In addition to starting a seasonal family tradition, cooking outside is a great way to get kids interested in food. As one mom of three points out, "Even my pickiest eaters eat with gusto if it's something they've cooked over an open fire. It brings out the pioneer in any kid!"

We've updated the traditional weiners-on-a-stick and s'mores recipes, and added several more kid-friendly dishes that require equipment no more complicated than foil and sticks. Our test families used open fires and gas or charcoal grills with equal success. Of course, when cooking outside with young chefs, you must be extra safety-conscious. Here are some general rules:

Plan ahead. Start your fire 30 minutes before you want to cook. Then cook food over hot glowing coals that have turned white. Avoid open flames.

• Always follow fire safety procedures, including use of hot pads, placing fire away from buildings, and putting out the fire when cooking is done.
  
  
• Food can be cooked directly in the coals, over the coals or on top of a grill (which takes a little longer).

Stick-Cooking Recipes

Use a sturdy green branch with the bark removed, or long campfire forks or skewers. Those with a rubber-tipped handle are safer and easier for kids to use.

KID SHISH-KABOBS

What You Need:

• hot dogs or ham chunks
• whole canned potatoes
• pineapple chunks, drained
• cherry tomatoes
• green pepper
• onion
• marinade (optional)

What to Do:

1. Cut hot dogs or ham into 1-inch pieces. Cut larger potatoes in half.
   
   
2. Wash other vegetables and cut pepper and onion into chunks. Note: One test family suggests marinating the vegetable chunks for added flavor.  Let children choose the foods they like and thread them on the campfire fork or skewer.*
   
   
3. Place skewer on top of the grill over hot coals, turning them as needed. (You may also hold the campfire forks over the coals.)
   
   
4. The kabobs are done when the meat is browned and the other foods are heated.

*Five-year-old tester Nathan cut his hot dogs with a plastic knife and thought it was "really cool" to make his kabob the way he liked it--with meat only. The Murphy kids, another test family, preferred making patterns with the red and green peppers and meat.

BRAIDED STICK BISCUITS

What You need:

• 1 roll refrigerated biscuit dough
• melted butter, cinnamon, sugar (optional)

What to Do:

1. Separate and stretch each piece of dough into a long, thin snake shape. Wrap the dough around the tongs of a campfire fork in a 'figure 8', working toward the tip of the fork. (One tester mom reminds young cooks to stretch the dough well as they wrap it around the stick to avoid a doughy 'glob' after cooking.)
   
   
2. Cook the dough 4-5 inches above coals, turning fork constantly until biscuits are puffy and golden brown. If desired, brush dough with melted butter and sprinkle with cinnamon and sugar before cooking.
   
   
3. Let biscuits cool slightly before sliding them off the fork. Dip warm biscuits into honey for an added treat.

MORE S'MORES

No meal is complete without roasted marshmallows and a square of chocolate candy sandwiched between two graham crackers. But for fun, try these simple variations:

• Add strawberry slices to the traditional stack.
• Replace plain chocolate bars with peanut butter cups or mint patties.
• Simplify this treat for little hands by putting a roasted marshmallow between fudge-striped cookies, chocolate-covered graham crackers, or chocolate-mint cookies.

Foil-Cooking Recipes

Tips:

• You may substitute 3 layers of regular foil for heavy-duty foil.
• Use potholders and tongs to handle hot foil packs. This is an adult's job.
• Let foil packs cool a few minutes before opening to prevent burns.
• Eat out of the foil and then throw away your 'dishes'.
• Let kids choose their own ingredients. Label each person's foil pack with a permanent marker.

TRADITIONAL FOIL PACK

What You Need:

• ground beef or boneless chicken breasts
• potatoes
• onions
• carrots
• garlic salt, pepper, seasoned salt
• heavy-duty aluminum foil
• vegetable spray

What to Do:

1. Tear off a 15-inch piece of foil. Spray the center with oil to prevent sticking.
   
   
2. Wash, peel and slice the potatoes, onions and carrots into thin pieces. Place some onion pieces on the foil.
   
   
3. Shape the ground beef into patties. Place a beef patty (or chicken breast) on top of the onion.
   
   
4. Arrange potato and carrot slices on top in a single layer. Add seasonings to taste.
   
   
5. Fold over and seal the top and side edges of foil tightly. Set foil pack in hot coals for 15-20 minutes or until vegetables are tender and meat is cooked through. (Packs placed on top of a grill may take longer to cook.)

PIZZA IN A PACK

What You Need:

• pita bread
• pizza sauce*
• pepperoni or ham slices
• mozzarella or co-jack cheese
• heavy-duty aluminum foil

What to Do:

1. Cut each pita bread circle in half.
2. Open pocket and spread 1-2 teaspoons of sauce inside.
3. Fill pocket with pepperoni slices and mozzarella cheese.
4. Wrap in foil and seal edges well. Set on top of grill for 5-10 minutes or until cheese melts.
   *NOTE: For ham-and-cheese pockets, omit the pizza sauce.
   
   

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   FOILED SWEET POTATOES OR APPLES

Spray a piece of foil with vegetable spray. Place drained, canned sweet potatoes or thinly sliced, fresh apples on foil. Sprinkle generously with cinnamon and brown sugar. Seal foil edges together well. Place on the grill, close to hot coals, for about 15 minutes.

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