Email to Apron Strings...      

Recipe Categories: susanfelt's HOME PAGEAPPETIZERS BAKING-MIXES BBQ BEVERAGES BIOGRAPHY BREAD BREAKFAST CAKES-A---M CAKES-N---Z CAMPING CANDY CANNINGFREEZING CASSEROLES CHEESE CHINESE CHRISTMAS COATINGMIXES COOKIES COOKIES-BARS CREAMERS CRESCENT-ROLLS CROCKPOT DEHYDRATING DESSERTS EASTER FALLHARVEST FISHandSEAFOOD FOOTBALL-TAILGATE FROSTINGS FRUIT GEBHART-FAMILY-RECIPES GIFTS GRAVY GUESTBOOKENTRIES HEIRLOOM ICECREAM INGREDIENT-SUBSTITUTIONS JAMSandJELLIES JUSTFORKIDS MEATS MEXICAN MINCEMEAT MOST-REQUESTED-RECIPES OTHER-PLACES-TO-GO PASTA PIES-A---M PIES-N---Z PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONINGS SOUPSandSTEWS SouthBeachDiet TEA-FOR-TWO THIS-AND-THAT TRIFLES VEGETABLES WEBSITES WISDOM--HUMOR

DINNER IN A BAG




Source of Recipe


rc-slcodispatcher (rgm)


List of Ingredients







Marinate chicken in a zip-type plastic bags with chopped garlic, thyme and white wine. Chicken may be frozen with marinade in the bags ahead of time.

Quarter small red potatoes. Place in a separate zip-type plastic bag with some olive oil, chopped garlic and rosemary. Potatoes can also be prepared ahead of time.

Mix romaine and field greens in a separate zip-type plastic bag. Bring salad dressing in another small container.

To prepare, take chicken out of the bag and roast over hot coals on the grill or pan fry on camp stove. Wrap potatoes in aluminum foil and roast over hot coals. Takes about 1 hour to prepare. When chicken and potatoes are almost done, pour some salad dressing in the bag with the salad and mix up. Serve.


Recipe




Recipe