6 boneless, skinless chicken breasts
1 each green, yellow, red pepper
2 pounds of mushrooms
2 large walla walla sweet onions
1 bottle commercially available marinade
10 wooden skewers
2 cups dark rum (very important!)
Cut chicken into 1" cubes and place into a gallon-sized freezer Ziploc baggy. Pour 1 bottle commercial marinade into bag with chicken. Squeeze out all air and place in cooler. Place skewers into a shallow baking tray or use foil to make one. Pour rum or white wine onto skewers. Let skewers soak for at least 2 hours. This protects skewers from burning when on the grill. Cut all of the vegetables into 1" cubes. Put kabobs together and grill
Potatoes in Foil
There's always room for potatoes on most menus and this recipe is an easy one that can be cooked on a grill, by a campfire, or in a conventional oven.
2 pounds potatoes
1 medium onion
4 tablespoons margarine
Cut the potatoes and onions into 1/4 inch slices. Break the onion slices out into rings. Layer the potatoes and onions on a piece of heavy-duty aluminum foil, and spread the margarine over the top. Fold and close the foil, and punch a couple of small holes in it to allow steam to escape. Cooking time will vary, but should take about 20 to 30 minutes. After twenty minutes, check the potatoes to see if they are tender. Salt and pepper to taste, then serve.
Don't cook too close to the campfire, nor right on top of the coals or grill. Rotate now and then to avoid any hot spots.
Roasted Corn on the Cob
Cut the "hair" end of the corn off. Soak in bucket of water for twenty minutes. Place corn directly on coals, turning frequently. Done in 10 to 20 minutes.