Hobo S Recipes

HOBO'S

Steps:

• Make 4 patties out of ground chuck.
• Place patty in the middle of a piece of aluminum foil. (make foil big enough to come back up to the middle of the patty and to go around the veggies).
• Sprinkle with garlic salt or garlic powder and pepper.
• Stack veggies on top of burger patty, starting with potatoes.
• Follow by onion slices.
• Follow with carrots and green beans.
• Pull foil up to middle and gather at the top and twist closed. (try to make sure no areas are open on the side for easier clean-up).
• Place in 375°F oven on cookie sheet or directly on oven racks if you are certain, all areas are closed up for 1 hour or until patties are cooked through.
• Once cooked, open foil packet and sprinkle cheese on top.
• Leaving foil packet open, place back in oven long enough to just melt the cheese.
• No need for sides, the whole meal is in the packet!
• Can be cooked on the BBQ grill or campfire also.

HOBO

Steps:

• In a large skillet over medium-high heat, brown the sausage. If desired, drain the fat.
• Add the onions and mushrooms and cook until tender, then set aside in a separate bowl.
• In the same skillet, add the oil and hash browns over medium-high heat and cook until golden brown on 1 side. Once golden brown, add the eggs, sausage and the mushroom mixture. Scramble together until desired consistency and top with the Cheddar.
• Cover with a lid until the cheese melts and serve.

SHEET PAN GROUND BEEF, POTATO, AND CARROT DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
• Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onions. Season with salt, pepper and garlic salt to taste.
• Cover with aluminum foil and seal edges. Bake in the preheated oven until beef is no longer pink and vegetables are tender, about 1 hour.

CAMPFIRE STEW

Steps:

• Heat a cast iron Dutch oven over a campfire, and brown the ground beef, 5 to 7 minutes. Drain off the excess grease, then pour in the mixed vegetables, tomatoes, macaroni, and water. Season with salt and pepper to taste.
• Cover, and cook until the macaroni is tender, and the stew has reached desired thickness, about 35 minutes more.