A Collection of Foil Dinner Recipes (part 2)
(no name) ((no email))
Wed, 24 Jan 1996 11:01:34 -0500
Foil Cooking Hints
Use two layers of light-weight, or one layer of heavy duty
aluminum foil. Foil should be large enough to go around food
and allow for crimping the edges in a tight seal. This will
keep the juices and steam in. This wrap is know as the
"drugstore" wrap.
Drugstore Wrap
Use heavy foil three times the width of the food. Fold over
and roll up the leading edges. Then roll sides for a
steamproof seal.
A shallow bed of glowing coals that will last the length of
cooking time is necessary.
Cooking Times:
Hamburger: 8-12 minutes, Carrots: 15-20 minutes
Chicken pieces: 20-30 minutes, Whole Apples: 20-30
minutes
Hotdogs: 5-10 minutes, Sliced potatoes 10-15 minutes
FOIL DINNER
Lay slices of potatoes, onion, and carrots on a sheet of
heavy-duty foil then place hamburger patty on top. Cover
with slices of potato, onion, and carrots. Season with butter,
salt and pepper. Cook 20-30 minutes over hot coals, turning
twice during cooking.
CARDBOARD BOX OVEN
A cardboard box will make an oven. Cut off the flaps so that
the box has four straight sides and bottom. The bottom of
the box will be the top of the oven.
Cover the box inside and out COMPLETELY with foil, placing
shiny side out.
To use the oven, place the pan with food to be baked on a
footed grill over the lit charcoal briquets. The grill should be
raised about ten inches above the charcoal. Set the
cardboard oven over the food and charcoal. Prop up one end
of the oven with a pebble to provide the air charcoal needs to
burn - or cut air vents along the lower edge of the oven.
Control the baking temperature of the oven by the number of
charcoal briquets used. Each briquette supplies 40 degrees
of heat (a 360 degree temperature will take 9 briquets).
Experiment! Build an oven to fit your pans - or your menu:
Bake bread, brownies, roast chicken, pizza or a coffee cake.
Construct a removable oven top or oven door. Punch holes
on opposite sides of the oven and run coat hanger wire
through to make a grill to hold baking pans. Try the oven
over the coals of a campfire.
RECIPES
ALUMINUM EGGS (FOIL BREAKFAST)
Sausage
Egg
Hash brown potatoes
Salt, pepper and spices to taste
Place potatoes, scrambled egg (doesn't need to be cooked)
sausage patty and spices in foil. Wrap securely. Place on
coals for 15 minutes.
EGG ON A RAFT (VAGABOND STOVE)
Bread
Egg
Salt and pepper
Grease the cooking surface of the stove. Cut two inch hole
in a slice of bread. Place bread on burner and break egg into
the hole. Season and turn over once while cooking.
AZTEC TOOTHPICKS
Heat a white flour tortilla in skillet or top of vagabond stove.
Spread cream cheese on tortilla; sprinkle on brown sugar
and cinnamon. Roll up tortilla and pig out. Great breakfast,
sweet roll or night time snack.
FRENCH TOAST (VAGABOND STOVE)
3 eggs
1/2 cup milk
1 tablespoon sugar
4 slices bread
Butter, syrup, jam or powdered sugar
Beat eggs, milk and sugar together with a fork. Grease the
top of a hot vagabond stove with margarine. Dip both sides
of a piece of bread in egg mixture, and lay it on the stove.
Be careful that the fire is not too hot. When bottom browns,
turn the toast over with a fork or turner. You may need more
margarine. When the second side is brown, remove the
toast to a plate.
VIENNA TOAST
Make a jelly sandwich. Beat two eggs per person (4 pieces
of toast). Add a little sugar, cinnamon and milk or water.
Dip sandwich in egg mixture, fry the sandwich like french
toast. Dip fried sandwich in (or sprinkle on) powdered sugar
instead of syrup. Tastes like a giant jelly donut.
PUNCH DONUTS
Canned biscuits
Cooking oil
Cocoa
Jello
Sugar (white, brown, powdered, w/wo cinnamon)
Take a biscuit, punch hole through it with finger. Shape into
donut shape. Drop into hot oil. Flip over when brown.
Remove from oil, dip into sugar, cocoa or jello. Eat slowly,
they are really hot.
SAUSAGE BALLS
1 lb sausage
3 cups bisquick
1 8 oz jar Cheese Whiz or shredded cheese
Combine sausage (cooked), bisquick and cheese; shape into
balls. Bake in preheated 300 degree oven for 25 minutes or
until lightly browned.
NELSON'S STEW
Box of macaroni and cheese
1 can of chunky ham
Heat water to boiling. Add macaroni and cook until soft.
Follow directions on box. Crumble can of chunky ham into
mixture, mix thoroughly. This is very easy. Feeds 2 scouts
per box of macaroni and cheese, 1 can of ham can be mixed
with each 2 boxes of macaroni.
CAMP STROGANOFF
1-1/2 to 2 pounds ground beef
Onion soup mix
2-3 tablespoons of ketchup
1 cup sour cream
1 can cream of mushroom soup
Noodles
Bring pot of water to a rolling boil and cook noodles until
done. Brown meat and drain off grease. Add remaining
ingredients and simmer until meat is tender. If necessary,
thin sauce with a little milk. Serve over cooked noodles.
TACO CASSEROLE
2 pounds hamburger
6 tortillas cheese grated
2 cloves garlic, minced
2 cans enchilada sauce
1 small can tomato sauce
Brown meat and garlic. Add enchilada sauce and tomato
sauce. Simmer for 30 minutes. Tear tortillas and layer pan
with tortillas, meat, cheese. Repeat with cheese on top.
Bake at 350 degrees for 45 minutes.
DON'S HAWAIIAN DELIGHT
In a square piece of heavy duty aluminum foil place enough
of each of the following to make one serving:
Sliced ham
Sweet potatoes
Carrots
Pineapple
Surround the ham slices with the other ingredients on the foil
then add 1 tablespoon of syrup or honey. Fold using
"drugstore" wrap to hold in the juice. Cook package on hot
coals for approximately 15 minutes on each side.
PASTA ITALIANO BAKE
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 garlic clove, minced
1 6 oz can tomato paste
1/2 cup water
1 teaspoon salt
1/2 teaspoon oregano leaves
2 cups (4 oz) noodles, cooked, drained
1/4 cup chopped parsley
1/2 cup Miracle Whip salad dressing
3/4 cup Kraft grated parmesan cheese
2 eggs, beaten
Brown meat, drain. Add onion, green pepper and garlic;
cook until tender. Stir in tomato paste, water and
seasonings. Cover; simmer 15 minutes. Combine noodles
and parsley; toss lightly. Combine salad dressing, 1/2 cup
cheese and eggs; mix well. Layer noodles and meat mixture
in Dutch Oven; top with remaining cheese. Bake for
approximately 40 minutes. 6 servings.
end of part 2
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City | 
