Tin Foil Stew

• per person
• 1/4 lb ground beef
• 1/2 celery rib, sliced
• 1/2 carrot, peeled and sliced
• 1/8 onion, sliced
• A.1. Original Sauce
• ketchup
• garlic salt
• 1/4 cup water
• heavy duty aluminum foil
• charcoal, fire

1. Using a double layer square of heavy duty foil, form a bowl around your fist.
2. Form 1 inch balls with the ground beef and place in bowl.
3. Add the desired amount of sliced vegetables.
4. Add A-1, ketsup, and garlic salt to taste.
5. Pour water over the lot.
6. Seal foil packet by tightly twisting top to look somewhat like a Hersheys Kiss. Be sure water cannot leak out in the cooking. (Alternately, a sandwich wrap can be used, but kids are not usually very good at getting these leak-free).
7. Place packets between hot coals. (For a group, we would assign each girl a number and place the packets in a grid, so each girl got the packet she had made).
8. Cook 1/2 to 1 hour depending on how hot your fire is. You may need to carefully open one to check for doneness.
9. When done, carefully open the "bowl" and eat when cool enough to not burn you.

person, ground beef, celery, carrot, onion, original sauce, ketchup, garlic, water, aluminum foil

Taken from www.food.com/recipe/tin-foil-stew-316065 (may not work)