Campfire Potatoes

• 5 medium potatoes, peeled and thinly sliced
• 1 medium onion, sliced
• 6 tablespoons butter or margarine
• 1/3 cup shredded cheddar cheese
• 2 tablespoons minced fresh parsely
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 1/3 cup chicken broth

Place the potatoes and onion on a large piece of heavy-duty aluminum foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of the foil well. Grill, covered, over medium coals 35-40 minutes or until potatoes are tender. Yield: 4-6 servings.

Foiled Kraut

• 1 lb. sauerkraut
• Kielbasa or Polish sausage
• 1/4 cup chopped onion
• 1/2 tsp. caraway seeds
• 2 Tbsps. brown sugar
• 1/2 cup chopped apple

Drain the sauerkraut and place on a large sheet of aluminum foil. Add your favorite brand of kielbasa or Polish sausage. Place the onion, caraway seeds, brown sugar and apple on top of the kielbasa and sauerkraut. Seal with the foil and grill indirect for 45 minutes or until done.