A Collection of Foil Dinner Recipes (part 4)
KIM KOWALEWSKI (kim.mad@CBO.GOV)
Wed, 24 Jan 1996 09:33:43 -0500
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!
SOUR CREAM ONION SQUARES
1 large onion, sliced
2 tablespoons margarine
1 egg
3/4 cup dairy sour cream
1/4 teaspoon seasoned salt
1 cup milk
3 cups Bisquick baking mix
Saute' onion in margarine until soft. Beat egg in a small
bowl; stir in sour cream until blended; add onions and
seasoned salt. Stir milk into baking mix to form a soft
dough; turn into a lightly sprayed (with Pam) or aluminum
lined Dutch Oven. Bake for approximately 20 minutes or
until top is set.
BISCUITS
4 cups flour
2 tablespoons baking powder
1 teaspoon salt
1/2 cup shortening
1 1/2 cups milk or water
Combine dry ingredients. Work in shortening with a knife or
fingers until evenly distributed. Add milk gradually, mixing
lightly and quickly until there is no dry flour in dish. Pinch off
desired amount for each biscuit and bake.
SOPAPILLAS
4 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons vegetable shortening
1 cup milk
Vegetable oil for frying
Mix flour, baking powder, salt and sugar into a large bowl.
Cut in shortening until mixture resembles cornmeal. Stir in
milk until mixture forms a firm dough. Knead dough on
lightly floured aluminum foil or waxed paper just until smooth.
Cover; let rest 20 minutes. Roll out to 1/4 inch thickness;
cut into squares or diamonds. Heat oil in a Dutch Oven until
hot. Fry sopapillas, a few at a time, turning often so they fry
evenly until golden brown. Remove from oil with slotted
spoon to paper towels to drain. Serve hot with butter &
honey or sprinkled with cinnamon sugar.
IMPOSSIBLE PECAN PIE
1 1/2 cups chopped pecans
3/4 cup packed brown sugar
3/4 cup milk
3/4 cup light or dark corn syrup
1/2 cup Bisquick baking mix
1/4 cup margarine or butter, softened
4 eggs
1 1/2 teaspoon vanilla
Grease pie plate. Sprinkle pecans in plate. Beat remaining
ingredients until smooth. Pour into pie plate. Put into Dutch
Oven and bake until knife, when inserted into center, comes
out clean. Approximately 50-60 minutes.
PINEAPPLE UPSIDE DOWN CAKE
1 can pineapple (6 oz)
1/2 cup pecans
1/2 cup brown sugar
1 square margarine
2 yellow cake mixes, or 3 golden pound cake mixes
Mix cake mixes according to directions.
Line the Dutch Oven with aluminum foil, place oven onto the
heat, level it and melt the margarine in the oven. When
melted, add the brown sugar, then the pineapple slices, then
the pecans. This will be the glaze.
Pour cake on top of glaze. This dessert doesn't require
much heat on the bottom, just enough to brown the glaze -
about 8 briquets should be plenty. Bake for approximately 25
minutes.
Check it every 15 minutes and when golden brown, test it to
see if it is done. If it is, take off the heat and lift the cake out
of the oven by the aluminum foil. Put a pan or board on it
and then turn it over quickly so that the glaze is on top.
Remove the foil.
WHEN BAKING IN A DUTCH OVEN WITH A CAKE PAN OR
PIE PAN, PUT 1 INCH DIAMETER FOIL BALLS IN THE
BOTTOM OF THE OVEN TO LIFT THE PAN OFF THE
BOTTOM TO KEEP THE FOOD FROM BURNING AND
DISTRIBUTE THE HEAT MORE EVENLY.
IMPOSSIBLE PUMPKIN PIE
3/4 cup sugar
1/2 cup Bisquick baking mix
2 tablespoons margarine
1 can (13 oz) evaporated milk
2 eggs
1 can (16 oz) pumpkin
2 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
Grease pie plate. Beat all ingredients until smooth. Pour
into pie plate. Put into Dutch Oven and bake until knife
inserted in center comes out clean. Approximately 50-60
minutes.
EASY ICE CREAM
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2/3 cup chocolate flavored syrup
2 cups (1 pint) whipping cream
Put into small cleaned coffee can, put lid on. Put down
inside a
3 lb coffee can. Put ice and rock salt around it. Put lid on
large can. Roll can, stop and drain water out, and put more
ice and rock salt in. Continue until firm.
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City | 
