A Collection of Foil Dinner Recipes (part 3)

FOIL DINNER RECIPES

Compiled by
Kim J. Kowalewski
Cubmaster, Pack 1009
Bowie, MD

These recipes were sent to me in response to my plea for
help with an upcoming Fall Camporee. I needed some
suggestions for variations on the ?classic? hamburger foil
dinner. Enjoy!

CORN CASSEROLE

1 can whole corn with juice
1 can cream style corn
1/2 cup melted butter
1 package Jiffy corn bread mix
1 cup sour cream
2 eggs
1 cup cheddar cheese

Mix all ingredients together, except cheese. Bake at 350
degrees for 25-30 minutes. Add cheese on top and bake for
8-10 minutes more.

CHICKEN BREASTS

8 chicken breasts
1 jar or package dried beef slices
8 slices bacon
Salt and pepper to taste
1 can Cream of Mushroom soup
1 small carton sour cream

Bone the chicken breasts and roll one slice bacon around
each. Place dried beef slices in bottom of Dutch oven and
lay bacon-wrapped chicken breasts on top. Salt and pepper
to taste. Pour mushroom soup and sour cream over breasts.
Bake for approximately 50-65 minutes until chicken is
tender.

SAUSAGE-RICE OVEN DISH

2 1/2 lbs. ground sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 cup celery, chopped
2 cups rice, cooked as to directions on box
3 packages dry chicken noodle soup mix
1 small can pimentos, chopped
1 can cream of chicken soup
1 package almonds, slivered

Brown sausage and drain. Add green pepper, onion and
celery and simmer in open Dutch Oven for 15 minutes. Add
cooked rice and dry soup mix. Add pimentos, cream of
chicken soup and almonds and bake. (You can also use
Wild Rice)

BBQ PORK CHOPS DUTCH OVEN

6 Pork chops (You can also use chicken)
1 tablespoon cooking oil
Salt and pepper to taste
3/4 cup catsup
1 8 oz cola drink

Brown meat with cooking oil in Dutch Oven. Mix catsup and
cola with salt and pepper and pour into oven over meat.
Bake until done. (Should be gooey)

EASY MEAT LOAF

2 pounds ground beef
1 small can evaporated milk or 1/2 cup milk
2 packages dried onion soup mix

Mix all ingredients together and form loaf in Dutch oven.
Bake approximately 50 to 60 minutes.

TASTY BEEF ROAST

1 3 lb to 5 lb beef roast
1 can cream of mushroom soup
1 package dry onion soup mix

Brown roast. Pour 1/2 can mushroom soup around meat.
Pour onion soup mix over meat, then the remaining
mushroom soup over all. Let bake to desired doneness.
Approximately 30 to 45 minutes to pound.

DUTCH OVEN ENCHILADA CASSEROLE

2 lbs ground beef
1 teaspoon salt
1 large onion, chopped
1 can tomato soup (10 3/4 ozs)
2 cans enchilada mild sauce (10 ozs)
1 can water (10 ozs)
1 package of corn tortillas
1/2 lb grated or sliced cheese

Brown together beef, salt and onion. Add tomato soup,
enchilada sauce and water to beef mixture and simmer
together. Place 3 or
4 corn tortillas on bottom of Dutch Oven. Remove 3/4's of
the meat mixture from pan, and place over top of tortillas.
Add another layer of tortillas. Add a 1/4 lb of cheese on top.
Add another layer of meat mixture. Place another layer of
meat mixture. Place another layer of tortillas. Sprinkle with
remaining cheese. Place like over Dutch Oven and let
simmer until it appears to be done. Approximately 30-40
minutes.

FRESH TOMATO SAUCE PICANTE

1 medium size tomato, finely chopped
1 small onion, finely chopped (1/4 cup)
6 springs cilantro or Italian parsley (leaves only),
finely chopped (1 tablespoon)
3 serrano chilies, seeded and finely chopped; or
1 can green chili, finely chopped
1/2 teaspoon salt
1/2 cup water

Combine tomato, onion, cilantro, chilies, salt and water in a
bowl. Cover; let stand about 30 minutes before serving. This
sauce is best eaten the same day, as it soon loses it
crispness and flavor.

TAMALE PIE

1 1/2 lbs. ground beef
1 clove garlic, minced
1 onion, coarsely chopped
1 green pepper, cut in 1 inch squares
1 can (1 pound) tomatoes, cut up
1/2 cup stuffed green olives (or black olives),
coarsely chopped
1 to 2 teaspoons chili powder
1 teaspoon salt
Freshly ground pepper to taste
1 package (11 ounces) corn muffin mix
1 can (8 oz) cream corn
1/3 cup milk
1/2 cup shredded cheddar cheese

Brown ground beef in Dutch Oven, drain excess fat off. Add
garlic, onion and green pepper and saute' 5 minutes or until
tender. Add tomatoes, olives, chili powder, salt and pepper
and simmer 10 minutes. In a bowl stir together muffin mix,
corn and milk until evenly moistened. Spoon over ground
beef mixture and sprinkle with cheese. Bake at 400 degrees
for approximately 20 minutes, or until browned.

EASY SAUSAGE PIZZA BAKE

1 lb pork sausage
3/4 cup chopped onion
3 cups Bisquick baking mix
1 1/2 cups water
1 jar (15 1/2 oz) thick spaghetti sauce
1 can (4 oz) mushroom stems and pieces, drained (if
desired)
1 can (2 1/4 oz) sliced ripe olives, drained
1 green pepper, cut into thin rings
2 cups shredded cheddar cheese

Grease the inside of the Dutch Oven. Cook and stir sausage
and onion in skillet until sausage is brown; drain. Mix baking
mix and water until thoroughly moistened; spread batter in
oven. Spread spaghetti sauce carefully over batter; top with
sausage mixture and the remaining ingredients. Bake until
crust is golden brown. Approximately 25-30 minutes.

BAKED SPAGHETTI

1 large onion, chopped
1 clove garlic, minced
4 tablespoons shortening
1/2 lb ground beef
2 cups water
2 cans tomato soup
2 teaspoons chili powder
1/2 lb uncooked spaghetti
1 cup sharp cheese (grated)

Cook onion and garlic in shortening in Dutch Oven. Add beef
and cook, stirring occasionally, to keep meat particles
separated. Drain excess grease off. Mix in the soup, water
and chili powder and cook a few minutes longer. Break
spaghetti into inch pieces and stir into sauce until all
covered. Bake for about 1 hour, but stir approximately every
15 minutes. Then add cheese to top. Bake another 15
minutes.

HANOVER BRISKET

4 or 5 lb brisket
1 can of consomme
1 (10 oz) bottle (lite) soy sauce
1/4 cup lemon juice
Garlic to taste
1 tablespoon liquid smoke

Combine last 5 ingredients, pour over meat and marinate
overnight. Place meat and marinade in a covered pan and
bake at
300 degrees for 3 hours for 3 & 4 lbs and 4 hours for 5 lbs.
Baste occasionally during baking. Take out and slice. Then
replace it in the pan and pour some of the marinade over
brisket.

Increase the temperature to 350 degrees and continue
baking for another hour.

CINNAMON-RAISIN ROLL-UPS

2 cups Bisquick baking mix
1/2 cup raisins (can omit)
1/2 cup dairy sour cream
3 tablespoons milk
2 tablespoons margarine, softened
1/4 cup packed brown sugar
1/4 cup finely chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons margarine, melted
Granulated sugar

Spray Pam on the inside of Dutch Oven. Mix baking mix,
raisins, sour cream and milk; beat 20 strokes. Smooth into
ball on floured aluminum foil or wax paper. Knead 10 times.
Roll into rectangle, approximately 12 x 10 inches. Spread
with softened margarine (can use squeeze margarine also).
Mix brown sugar, nuts and cinnamon; sprinkle over dough.
Roll up tightly, beginning at 12" side. Pinch edge into roll.
Cut into 12 slices. Place slices, cut sides down, in the
bottom of Dutch
Oven. Brush melted margarine over the tops, sprinkle with
granulated sugar. Bake until golden, about 13 minutes. Top
with margarine if desired.

HERB BUBBLE RING

1/2 cup grated Parmesan cheese
1 tablespoon parsley flakes
1/2 cup dried basil leaves
1/2 teaspoon garlic powder
1/2 teaspoon paprika
3 cups Bisquick mix
3/4 cup dairy sour cream
1/4 cup milk
1/4 cup margarine, melted

Spray Dutch Oven with Pam, or line with aluminum foil. Mix
cheese, parsley, basil, garlic powder and paprika; reserve.
Mix baking mix, sour cream and milk until soft dough forms;
beat vigorously 30 seconds. Gently smooth dough in ball on
floured aluminum foil or wax paper. Knead 10 times. Shape
into 1 inch balls. Dip each ball into melted margarine, then
roll in cheese mixture to coat. Arrange balls about 1/4 inch
apart in layers in oven. Sprinkle any remaining cheese
mixture over top. Bake until golden brown, about 20
minutes.

end of part 3

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