Scrub the potatoes but do not peel them. Cut each in three or four slice, lengthwise. Blend the butter and soup mix and spread on slices. Reassemble the potatoes. Wrap each potato in square of foil, overlapping ends. Bake until tender, turning once. Takes 45 to 60 minutes.

For each person, tear off a 40-inch length of aluminum foil and fold in half.  Place 2 or 3 pieces of chicken, 1 peeled potato, 1 tomato, 1 sliced onion, and 2 green pepper rings in center of the foil.  Sprinkle with 2 tablespoons instant rice, 1 teaspoon Worcestershire sauce, dash of salt and pepper.  Dot with butter.  Fold the foil into a packet. Cook over glowing coals for about 60-70 minutes hours, or until chicken and potatoes are done. Turn package about every 20 to 30 minutes.

Marinate beef, saving the marinade. When ready to cook, take a large piece of foil and add all ingredients, with 1/2 cup of marinade sauce. Fold foil together flat; then add another piece of foil, folding it over the first one.  Cook on the grill for about 45 minutes or until done.

Mix all ingredients, spoon and seal into aluminum foil packets. Place over the grill or campfire to heat.

These can easily be made in advance and stored in Ziploc bags in the cooler until ready to heat.

Cook beef and drain off fat. Saute onion. Add 1/2 cup of cooked rice and tomato sauce. Season with salt and pepper to taste and mix together. Cut the tops off of the peppers and fill each pepper with the mixture.

Replace the tops of the peppers and wrap in foil. Put directly in the campfire and turn every 15 minutes for a total of one hour.