Hot Waldorf Crayfish
|Cooked crayfish tails||1 Pound (In Shell)|
|Red cooking apples/Green cooking apples||2 Medium, each cored and cut into 8 wedges|
|Chopped pecans/Chopped walnuts||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
Build a campfire and allow it to burn down to glowing coals.
Cut four 18 x 14-inch sheets of heavy-duty foil.
Place half of crayfish tails in center of each of 2 sheets of foil.
Top each with half of apple wedges and pecans.
Dot evenly with margarine.
Fold long sides of foil together in locked folds.
Fold and crimp short ends; seal tightly.
Place packets seam-side-down on remaining 2 sheets of foil.
Fold as directed above.
Place packets directly on coals.
Cook for 4 minutes.
Turn packets over.
Cook for 3 to 5 minutes longer, or until apples are tender-crisp and mixture is hot.