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P��� 30 The Kitchen Diva - Campfire Cuisine By Angela Shelf Medearis Camping! Just the word evokes many feelings. If you already love it, you might fondly remember trips of the past -- recreation with friends and family, or quiet time communing with nature. If you’re new to it, you might be excited about the mysterious forest or vast ocean vistas you’ll see. A recent survey by the Outdoor Foundation, a non-profit group that promotes outdoor activities, indicates camping popularity rose 7.4 percent in 2008 af- ter a decline the year before. Overnight backpacking grew by 8.5 percent, the group reports. “People are returning to simpler lifestyles -- the ‘less is more’ ethic,” says the foundation’s Christine Fanning. “And everyone is searching for vacations that fit with today’s economy.” One thing that hasn’t changed about camping is the joy of a tasty meal prepared on an open fire. These recipes for Campfire Stir-Fry and Pineapple Surprise are quick and easy, and the flavors are enhanced by enjoying the meal in the great outdoors! ���.D�����M��������.��� CAMPFIRE STIR-FRY You can use cubes of beef or chicken and your favorite selection of vegeta- bles (including drained canned or fro- zen vegetables) in this simple recipe. 8 chicken or beef sausages 6 small new potatoes, thinly sliced 2 small summer squashes cut into rounds 2 large carrots cut into 2-inch pieces 2 cloves garlic, mashed and peeled 1 stalk celery, diced 1 medium onion, thinly sliced 3 tablespoons vegetable oil 1 1/2 tablespoons poultry seasoning or Italian seasoning 1 teaspoon salt 1 teaspoon black pepper Put all of the ingredients into a 13- by-9-inch baking pan (a disposable aluminum pan works fine) or a large cast-iron skillet. Drizzle the ingredi- ents with the oil. Sprinkle on the sea- sonings. Mix everything together until coated with the oil and spices. Place N������� 3, 2010 over medium coals for 30 to 40 min- utes, stirring occasionally, until the sausages are cooked through and the potatoes are tender. CAMPFIRE PINEAPPLE UPSIDE-DOWN CAKES 8 glazed doughnuts (day-old work fine) 8 pineapple rings 1 stick (8 teaspoons) butter 8 Maraschino cherries with syrup 8 teaspoons brown sugar 1. Prepare eight (8-inch) squares of aluminum foil (one square per dough- nut). Place 1/2 of a pat of butter in the center of the foil. Place 1 pineapple ring on top of the butter and 1 doughnut on top of the pineapple. Add 1 teaspoon of the brown sugar inside each doughnut hole. Add the remaining 1/2 of the pat of butter on top of the brown sugar. Top each doughnut with 1 Maraschino cherry and a teaspoon of the syrup. 2. Bring the sides of foil over the top of the dessert and twist the ends of the foil together to close tightly. Place the doughnut packets on the coolest part of the campfire grill and cook over low heat, 5 to 7 minutes, until the butter and brown sugar have melted. *** Angela Shelf Medearis is an award- winning children’s author, culinary historian and the author of six cook- books. Her latest cookbook is “The New African-American Kitchen.” She is known as The Kitchen Diva and is the executive producer and host of “The Kitchen Diva!” cooking show on Hulu.com. Visit her website at www. divapro.com. (c) 2010 King Features Synd., Inc. PUZZLE PAGE (page 20) ANSWERS