As kids growing up, we always loved Mama’s tasty “hobo” dinners. Super easy to make—she would just throw everything together in an aluminum foil packet—and easy on the wallet, these complete meals in a pouch were on the table each and every week. To dress up these humble-as-a-hobo meals for company, try adding baby carrots, fennel, and other root vegetables, along with some nice ground sirloin. The aluminum foil seals in all the flavor of the ingredients and makes the sacks—fancy or simple—even more delicious than they ought to be. And though they are a whole meal in themselves, we love to serve them with our Moist-and-Easy Corn Bread (page 45).

　　

Ingredients

serves 4

　　1 pound ground beef

　　1 tablespoon The Lady’s House Seasoning (recipe follows)

　　2 large carrots, peeled and sliced 1/8 inch thick

　　2 medium potatoes, peeled and sliced 1/8 inch thick

　　1 medium onion, cut into small chunks

　　4 tablespoons (1/2 stick) unsalted butter, cut into cubes

　　

The Lady’s House Seasoning

1 cup salt

　　1/4 cup freshly ground black pepper

　　1/4 cup garlic powder

　　(makes 1 1/2 cups)

　　

Step 1

Preheat the oven to 400°F. Place four large sheets of aluminum foil (about 12 by 15 inches) on your work area.

　　

Step 2

Combine the beef with 2 teaspoons of the house seasoning and form into 4 equal-size patties. Place equal amounts of carrots, potatoes, and onion on the foil sheets and sprinkle each with 1/4 teaspoon of the remaining seasoning. Top each sheet of vegetables with a meat patty and dot with the butter. Seal the foil packets tightly and transfer to a baking sheet.

　　

Step 3

Bake for about 30 minutes, or until the meat is cooked through and the vegetables are tender.

　　

The Lady’s House Seasoning

Step 4

In a small bowl, combine the salt, pepper, and garlic powder. Transfer to an airtight container and store at room temperature for up to 6 months.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.