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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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âThese pretty parcels are perfect for grilling or whipping up over a campfire,â suggests Margaret Hanson-Maddox of Montpelier, Indiana. âI can get several outdoor chores done while they're cooking.â Ingredients:
1 egg, lightly beaten |
3/4 cup dry bread crumbs |
1/4 cup ketchup |
1 tablespoon worcestershire sauce |
1 teaspoon seasoned salt |
1 pound ground beef |
2 cups frozen shredded hash brown potatoes, thawed |
1 cup diced carrots |
1 cup condensed cream of chicken soup, undiluted |
1/4 cup milk |
Directions:
1. Prepare grill for indirect heat. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties. Place each patty on a greased double thickness of heavy-duty foil (about 12 in. square); sprinkle each with potatoes and carrots.
2. Combine soup and milk; spoon over meat and vegetables. Fold foil around mixture and seal tightly. Grill, covered, over indirect medium heat for 25-30 minutes or until meat is no longer pink and potatoes are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.
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