Friday, June 3, 2011
Cowboy Spuds & Veggies
1 pound small red-skinned potatoes, scrubbed, quartered
4 to 6 cloves garlic, peeled and coarsely chopped
Assorted fresh vegetables, such as green beans, broccoli, summer squash, carrots, and cherry tomatoes
Salt and pepper
Chopped fresh basil
3 to 4 tablespoons butter
1 1/3 to 2 cups chicken broth
For campfire cooking- Use heavy duty foil and make little bowls, divide into 4-6 servings. seal packets and cook about 20 minutes in the fire.
In the oven- Combine all ingredients into a casserole dish. Cook at 425 degrees for about half an hour- until the vegetables are tender.
Recipe & photo from Family Fun.