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"Amish" Hobo Packs
These are inspired by a dish called "Amish Hobo Casserole".
Back in the early 1900's, those bo's would look for the "easy mark" outside a home, indicating the ones inside were friendly, and would offer food and sometimes lodging, when a bo came knocking. The Amish "Hobo Casserole" evolved as a way to offer filling, tasty, and inexpensive fare to these transient workers.
Though served as a casserole, wuff is sure the bo's found ways to take some of it along with them on their journeys. These "foil pack" versions would have been most appreciated!
Vrghr started with the traditional Hobo Casserole: Potatoes, hot dogs, onions and soup. Then wuff kicked it up with extra spices, a bit of hot sauce, and some extra veggies (though wuff is sure the "traditional" versions also used whatever plentiful veggies were available from the garden or pantry at the time).
This remains a very economical dish, though it was even more-so back when a can of soup ran closer to 50 cents than into the dollars, like today. It also remains a very tasty and hearty dish.
And it's one of the easiest for kitchen clean-up! You only dirty a bowl, a spoon, and your measuring cup! Bake it in the foil, and eat it out of that for a real "rustic" feeling!
Note: This is also GREAT for camping and other outings! Freeze the packages first, and they'll thaw slowly if you wrap them in a couple layers of newspaper, even without putting them in an ice chest! Use the paper as your fire-starter, and you'll have supper in an hour once your fire has a nice bed of coals to bury these in!
Note2: Wuff had some extra Stadium Brats on hand that were getting a wee bit close to the "use me now!" stage, so Vrghr sliced those up in place of some of the hot dogs. Added a nice bit of extra flavor.
Ingredients:
1 can Mushroom Soup
1 can Cheddar Cheese Soup
5 hot dogs
3 "stadium brats" (or 3-4 more hot dogs)
4-5 Medium potatoes, peeled and diced
2 carrots, peeled and sliced into "coins"
1 large yellow onion, chopped
1.5-2 C frozen peas
1-2 Tbs Srirancha Sauce (2 if you like extra heat - wuff used 1)
2 Tbs dried minced Onion
2-3 tsp Smoked Paprika
2 tsp Mexican Oregano
2 tsp Granulated Garlic
1 tsp ground Black pepper
1/2 tsp Omnivore Salt
1/4 tsp Rosemary
Butter
Grated Cheddar Cheese
Optional: 3 green onions, chopped, as garnish
Note: Other veggies can also be added, such as corn, green beans, mushrooms, etc.
Directions:
Pre-heat the oven to 350 degrees.
Slice the hot dogs (and brats, if using), into "coins".
Mix all the ingredients except the butter and cheese, in a large bowl until thoroughly combined.
Tear off sheets of aluminum foil about 12-16 inches long.
Using the butter, smear or "paint" the center of the foil with butter until well-coated (not only keeps things from sticking when baking, but adds nice flavor!).
Place a heaping cup to cup & a half of mixture in center of foil, and spread out into an oval.
Wrap up the foil around, trying to get a double-fold on the seams to seal it tight.
Place the packs on a cookie sheet (makes it easier to load up the oven, and to catch drips if they happen).
Bake at 350 for an hour.
Remove from oven and allow to "rest" for about 5-10 minutes to save your fingers (HOT STEAM) when opening.
Carefully open and spread the foil.
Sprinkle with grated Cheddar Cheese and a bit of chopped green onions.
Note - if you mix the cheese in with the rest and back, it will melt and stick onto the foil, making a gummy mess and sometimes tearing the foil as you eat/open it. Best to add after, and let the residual heat of the filling melt it.
DEVOUR!
Make 6 hearty packs.
Some folks like an extra sprinkle of hot sauce on these.
Back in the early 1900's, those bo's would look for the "easy mark" outside a home, indicating the ones inside were friendly, and would offer food and sometimes lodging, when a bo came knocking. The Amish "Hobo Casserole" evolved as a way to offer filling, tasty, and inexpensive fare to these transient workers.
Though served as a casserole, wuff is sure the bo's found ways to take some of it along with them on their journeys. These "foil pack" versions would have been most appreciated!
Vrghr started with the traditional Hobo Casserole: Potatoes, hot dogs, onions and soup. Then wuff kicked it up with extra spices, a bit of hot sauce, and some extra veggies (though wuff is sure the "traditional" versions also used whatever plentiful veggies were available from the garden or pantry at the time).
This remains a very economical dish, though it was even more-so back when a can of soup ran closer to 50 cents than into the dollars, like today. It also remains a very tasty and hearty dish.
And it's one of the easiest for kitchen clean-up! You only dirty a bowl, a spoon, and your measuring cup! Bake it in the foil, and eat it out of that for a real "rustic" feeling!
Note: This is also GREAT for camping and other outings! Freeze the packages first, and they'll thaw slowly if you wrap them in a couple layers of newspaper, even without putting them in an ice chest! Use the paper as your fire-starter, and you'll have supper in an hour once your fire has a nice bed of coals to bury these in!
Note2: Wuff had some extra Stadium Brats on hand that were getting a wee bit close to the "use me now!" stage, so Vrghr sliced those up in place of some of the hot dogs. Added a nice bit of extra flavor.
Ingredients:
1 can Mushroom Soup
1 can Cheddar Cheese Soup
5 hot dogs
3 "stadium brats" (or 3-4 more hot dogs)
4-5 Medium potatoes, peeled and diced
2 carrots, peeled and sliced into "coins"
1 large yellow onion, chopped
1.5-2 C frozen peas
1-2 Tbs Srirancha Sauce (2 if you like extra heat - wuff used 1)
2 Tbs dried minced Onion
2-3 tsp Smoked Paprika
2 tsp Mexican Oregano
2 tsp Granulated Garlic
1 tsp ground Black pepper
1/2 tsp Omnivore Salt
1/4 tsp Rosemary
Butter
Grated Cheddar Cheese
Optional: 3 green onions, chopped, as garnish
Note: Other veggies can also be added, such as corn, green beans, mushrooms, etc.
Directions:
Pre-heat the oven to 350 degrees.
Slice the hot dogs (and brats, if using), into "coins".
Mix all the ingredients except the butter and cheese, in a large bowl until thoroughly combined.
Tear off sheets of aluminum foil about 12-16 inches long.
Using the butter, smear or "paint" the center of the foil with butter until well-coated (not only keeps things from sticking when baking, but adds nice flavor!).
Place a heaping cup to cup & a half of mixture in center of foil, and spread out into an oval.
Wrap up the foil around, trying to get a double-fold on the seams to seal it tight.
Place the packs on a cookie sheet (makes it easier to load up the oven, and to catch drips if they happen).
Bake at 350 for an hour.
Remove from oven and allow to "rest" for about 5-10 minutes to save your fingers (HOT STEAM) when opening.
Carefully open and spread the foil.
Sprinkle with grated Cheddar Cheese and a bit of chopped green onions.
Note - if you mix the cheese in with the rest and back, it will melt and stick onto the foil, making a gummy mess and sometimes tearing the foil as you eat/open it. Best to add after, and let the residual heat of the filling melt it.
DEVOUR!
Make 6 hearty packs.
Some folks like an extra sprinkle of hot sauce on these.
Category Resources / Tutorials
Species Unspecified / Any
Size 1098 x 1212px
File Size 2.76 MB
*nods* Indeed! And all that hiking about, exercise, and fresh air just seem to make them taste all the better out in the wilds!
Vrghr has recipes for several "foil pack" meals. Used to make them rather frequently, both back when Author was a scout years ago, and then later when wuff was saving time and money freezing pre-made cheap packets up on payday, to toss them into the oven when coming home from work throughout the week. There's even a good, yummy dessert one in wuff's notes somewhere, using mini-marshmallows & bananas!
Might have to post these all up here on FA, now that season is turning to cookout, camping, and BBQ time of the year again! *grin*
Vrghr has recipes for several "foil pack" meals. Used to make them rather frequently, both back when Author was a scout years ago, and then later when wuff was saving time and money freezing pre-made cheap packets up on payday, to toss them into the oven when coming home from work throughout the week. There's even a good, yummy dessert one in wuff's notes somewhere, using mini-marshmallows & bananas!
Might have to post these all up here on FA, now that season is turning to cookout, camping, and BBQ time of the year again! *grin*
Ah! "Stadium Brats" are a variation of Bratwurst sausage.
Here's a link to one brand: http://www.amazon.com/Johnsonville-Stadium-Style-Smoked-Brat/dp/B00B433018/ref=sr_1_1?s=grocery&ie=UTF8&qid=1431104689&sr=1-1&keywords=stadium+brats
The "Stadium Brats" have a slightly different spice blend and a finer grind of the meat in the casing, than a more "traditional" bratwurst. It's also pre-cooked (much like a frankfurter or hot dog) instead of the raw product found in many other sausages.
You could use your favorite "hot dog style" sausages instead, or kielbasa or other similar smoked 'ring sausage' would also work well in this, as would ham ("real" ham steaks or those processed, formed hams would work equally well). It's really intended to make use of whatever cheap meats are available.
Hehe, wuffy keeps forgetting he has an international audience here! What Vrghr takes as "common terms", he forgets are often completely unheard of outside the USA, or might have totally different meanings (like "bacon", of "hamburger"). It really makes this all the more interesting for this wuffy, to learn of the nuances and variations of the world-wide cuisines and ingredients.
Here's a link to one brand: http://www.amazon.com/Johnsonville-Stadium-Style-Smoked-Brat/dp/B00B433018/ref=sr_1_1?s=grocery&ie=UTF8&qid=1431104689&sr=1-1&keywords=stadium+brats
The "Stadium Brats" have a slightly different spice blend and a finer grind of the meat in the casing, than a more "traditional" bratwurst. It's also pre-cooked (much like a frankfurter or hot dog) instead of the raw product found in many other sausages.
You could use your favorite "hot dog style" sausages instead, or kielbasa or other similar smoked 'ring sausage' would also work well in this, as would ham ("real" ham steaks or those processed, formed hams would work equally well). It's really intended to make use of whatever cheap meats are available.
Hehe, wuffy keeps forgetting he has an international audience here! What Vrghr takes as "common terms", he forgets are often completely unheard of outside the USA, or might have totally different meanings (like "bacon", of "hamburger"). It really makes this all the more interesting for this wuffy, to learn of the nuances and variations of the world-wide cuisines and ingredients.
I often look up the items I don't know with the assumption that its a local term (google and wikipaediea is my friend) but I actually like to ask the person posting because sometimes google or wiki gets it wrong and certain flavours may come down to a specific brand.
Take the Stadium brats as an example. From you I know it to be a term referring to bratwurst (not a child who is a pain in the ass at a football venue), from my own knowledge I see a German based item but from google and wiki I know this info: A bratwurst, also known as a brat in American English, is a sausage usually composed of veal, pork or beef. The name is derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage. I can now go to the shops here and match the sausage with an Australian equivalent or ship some in. I know damn well that I would have figured this out on my own but talking to you about it just made it a hell of a lot faster.
*hugs*
Take the Stadium brats as an example. From you I know it to be a term referring to bratwurst (not a child who is a pain in the ass at a football venue), from my own knowledge I see a German based item but from google and wiki I know this info: A bratwurst, also known as a brat in American English, is a sausage usually composed of veal, pork or beef. The name is derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage. I can now go to the shops here and match the sausage with an Australian equivalent or ship some in. I know damn well that I would have figured this out on my own but talking to you about it just made it a hell of a lot faster.
*hugs*
*giggles at the "not a child..." part!*
So happy to have been of help! Wuff really does love learning about how the rest of the world views these various ingredients and dishes. It sounds like your approach is working out very well for you! *smiles*
The Germans have so many sorts of 'wursts. Vrghr only knows of a few of them, but there are plenty more. Bratwurst, in all its variations, ranks very high on this wuffy's "likes" list of them. But it can be difficult to say precisely what a bratwurst is; there are so many individual variations of the spices and the way the meat is ground, and the different meats used. Not just between big commercial vendors, but all the small "ma and pa" German markets tend to make their own "secret recipe" version. *chuckles*
If you ever come across a decent German Deli there, you'll find that you can probably set up quite the buffet line with just their assortment of 'wursts alone! But watch out, they LOVE their other sausages and cheeses, and those German pastries are outrageously good! We have a couple such here in town, and Vrghr always ends up toting home far more sliced sausage and deli meats and cheeses than he'd intended! It's all SO GOOD!
So happy to have been of help! Wuff really does love learning about how the rest of the world views these various ingredients and dishes. It sounds like your approach is working out very well for you! *smiles*
The Germans have so many sorts of 'wursts. Vrghr only knows of a few of them, but there are plenty more. Bratwurst, in all its variations, ranks very high on this wuffy's "likes" list of them. But it can be difficult to say precisely what a bratwurst is; there are so many individual variations of the spices and the way the meat is ground, and the different meats used. Not just between big commercial vendors, but all the small "ma and pa" German markets tend to make their own "secret recipe" version. *chuckles*
If you ever come across a decent German Deli there, you'll find that you can probably set up quite the buffet line with just their assortment of 'wursts alone! But watch out, they LOVE their other sausages and cheeses, and those German pastries are outrageously good! We have a couple such here in town, and Vrghr always ends up toting home far more sliced sausage and deli meats and cheeses than he'd intended! It's all SO GOOD!
oh we don't only have a German Deli, we have Harndorf which is a whole German based town. Its one of our oldest German settlements that is still standing. http://www.southaustralia.com/info.aspx?id=9003122
*hugs*
*hugs*
Agreed! You could really substitute whatever your favorite protein is, be it ham, beef, pork, chicken, turnkey, etc., and still have a good meal with this. In fact, with all the spices and the two soups in it, you could probably use textured veggie protein or tofu and still get something really nice.
Wuff would probably give fish a pass though - it's rather delicate for something like this.
Wuff would probably give fish a pass though - it's rather delicate for something like this.
These are awesome! And you beat me to the punch by a couple of days. I have a veggie one that I was going to post. Ah well. I remember making these in Boy Scouts. Ours usually involved Hamburger, seasoning, veggies, and sometimes apple pieces. The ideas are endless, really. I can't say I've ever had a bad one. These are fun and tasty for...well, everybody!
*nods* You're right about the variety! And about not having had a bad one! *grins* Though wuff suspects that all the hiking about, and working to set up camp and build a fire had something to do with "improving" the taste. *chuckles*
Vrghr's favorite version of these, back in the day, was a layered creation of sliced onions, topped with sliced potatoes, topped with seasoned hamburger "steak" (big patty), and finished with another couple thin slices of onion.
A simple dish, but SO good! The hot coals crisped and caramelized the onions, and their flavor seasoned the rest of the packet. MMMM!!!! Now wuff wants to make those again!
Yah know, there's a "sophisticated" style of cooking, which many folks pay a good penny for in fancy restaurants, called, "En Papillote" or "In parchment". Vrghr has tasted some of the best fish ever, done this way, with scallions and shrimp and lemon slices and fresh herbs and other goodies all wrapped in a parchment "foil pack". The parchment lets everything steam in it's own juices and flavors.
Kind of funny to think of a bunch of cubs around the fire, enjoying their version of a high level French cuisine all unknowing, while they dug into their foil packs! *big grin*
By the way, if you ever wanted to try one of those "En Papillote" creations yourself, here's a lovely page that helps teach how to fold and create the package, complete with a video to make it clear. http://www.bonappetit.com/test-kitc.....k-en-papillote
Vrghr's favorite version of these, back in the day, was a layered creation of sliced onions, topped with sliced potatoes, topped with seasoned hamburger "steak" (big patty), and finished with another couple thin slices of onion.
A simple dish, but SO good! The hot coals crisped and caramelized the onions, and their flavor seasoned the rest of the packet. MMMM!!!! Now wuff wants to make those again!
Yah know, there's a "sophisticated" style of cooking, which many folks pay a good penny for in fancy restaurants, called, "En Papillote" or "In parchment". Vrghr has tasted some of the best fish ever, done this way, with scallions and shrimp and lemon slices and fresh herbs and other goodies all wrapped in a parchment "foil pack". The parchment lets everything steam in it's own juices and flavors.
Kind of funny to think of a bunch of cubs around the fire, enjoying their version of a high level French cuisine all unknowing, while they dug into their foil packs! *big grin*
By the way, if you ever wanted to try one of those "En Papillote" creations yourself, here's a lovely page that helps teach how to fold and create the package, complete with a video to make it clear. http://www.bonappetit.com/test-kitc.....k-en-papillote
Oh wow! Thanks for that link! I love me some Hobo dinner. I'm just saying. I never thought to layer the meat with onion. I'll have to try that! And believe you me, from my experience, onion, carrot, and potato are all staples. If you've never tried it with some apple pieces, I strongly encourage you to do so. Very interesting flavor!
Will do, with the apples! The sweetness has got to be a nice touch! Bet it would pair nicely with some sweet potatoes or perhaps chunks of acorn squash, then add the carrots and onions, and the hamburger for a great mix!
Wuff's GOT to try that in the fall when the squash start showing up again!
Wuff's GOT to try that in the fall when the squash start showing up again!
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