A Collection of Foil Dinner Recipes (part 2)
KIM KOWALEWSKI (kim.mad@CBO.GOV)
Wed, 24 Jan 1996 11:01:34 -0500
FOIL DINNER RECIPES
Compiled by
Kim J. Kowalewski
Cubmaster, Pack 1009
Bowie, MD
HELPFUL HINTS
From: Jess Olonoff
Do NOT, REPEAT NOT use cheese in your recipes, unless
put on after cooking.
The cheese will warm and separate and the oil will catch fire
or cook the food faster than expected. We had a few very
unhappy Cubs expecting Cheeseburgers, but receiving, well
something else if you can imagine.
It may cost a bit more too, but try to keep your meats lean
and let the veggies add the moisture necessary.
Also, have some extra bread and cheese slices available as
there will inevitabally be an accident or two (broken foil-food
in fire), and a few boys who will not be to happy with the final
product.
Don't forget extra utensils as you'll be moving alot of
packages around.
DINNERS WITHOUT FOIL
From: Jim Sleezer
How about baking muffins in half an orange with the pulp
removed (and we hope eaten). Eggs in onion half with all but
outer few layers removed. Meat loaf (I use recipe on Quaker
Oats oatmeal box) cooked in onion half (mound it up as it
shrinks while cooking). Twist on a peeled green stick.
Potatoes wrapped in "clean" mud and baked in fire. Skin
comes off with mud.
How about chicken and dumplings. Envelope of chicken &
vegetable soup, about half the regular water, a small (6 oz)
can of chicken. Bring to a boil. Drop spoonfuls of biscuit
dough on top (use drop biscuit recipe). Cover tightly and
cook over low heat for about 10 minutes or until dumplings
are done.
I also like to make stone soup. Everyone brings their favorite
vegetable to toss in the pot with a few seasonings. Add
some bullion for extra flavor.
(Bullion can also be added to foil dinners to add a bit more
flavor--go gently until you find the right amount.)
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City | 
