Tinfoil Cooking
(from the lost Jim Speirs Pages)
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. Enjoy!
Posted as a four-part message on Scouts-L on January 24, 1996.
Variations on the Hamburger Foil Dinner
From: Jim Sleezer
Just a touch of garlic salt makes a lot of difference. If you
look at the labels in the stores, you will see that onion and
garlic are part of almost everything! It doesn't take much to
make it great.
I like to use cabbage leaves to wrap it all in before I wrap in
foil. A little catsup helps for some boys. I also add a few
slices of onion. Around here, we never seem to have enough.
The kids all go for seconds!
From: Don E. Robinson, M.D.
We add Cream of Mushroom soup to our "hobos." It adds
taste as well as additional moisture. A couple of
tablespoons will do just fine. Yum-yum.
From: George N. Leiter II
Just skip the butter and add some soup. Cream of
mushroom or something like that. When cooked slow it is
wonderful.
From: Cheryl Singhal
How about BBQ sauce, Worchester sauce, or even Italian
dressing?
Spices ... a measuring teaspoon of Italian seasoning or of
curry powder or of chili powder wouldn't hurt it either.
You might be able to combine BBQ and chili powder; or
Italian dressing and Italian seasoning; I don't recommend
mixing Worchestershire and curry powder though.
From: Ben Alford
We have spiced up our "hunters pack" aluminum foil dinners
by adding Heinz 57 sauce. It is the boys's secret ingredient.
It really makes a big difference. We've had boys finish one
dinner and return to make seconds and thirds until all the
ingredients are gone. I remember some were just cooking
the left-over onions or potatoes as long as they had the
Heinz 57 left to spice them up.
From: Jeff L. Glaze
Instead of hamburger, try Pork Loin, or Boneless Chicken
Breast!
Also vary the vegetable ingredients to include slices of
tomato, and/or bell peppers. BBQ sauces may be included
also.
If you use chicken, try pineapple slices with mild BBQ
sauce.
Ground turkey can be used instead of ground beef, and is
"more healthy".
From: Alan Wolfson
I have had good luck asking the kids what they would like in
their foil dinners. You'd be amazed at the great ideas they
come up with. If, however, your den is gastronomically
challenged :-), there are some things you can do to liven up
those meals:
I've substituted Mrs. Dash, garlic pepper, Montreal
seasoning, or any other favorite general- purpose seasoning
for the pretty dull salt and pepper usually found in a foil
dinner. We've added celery, green beans, and onions into
our dinners for some additional variety. I've also had some
good experiences substituting chicken for the beef, and
making a pseudo stir-fry dinner using stir-fry oil instead of
butter and spices.
From: Mark Wilson
Also, consider replacing the hambuger with stew meat,
cubed steak, or chicken or turkey breasts cut into stew meat
sized cubes.
As to spices, consider adding a part of a clove of fresh garlic.
Smash it first.
You might also consider adding soy sauce, teriyaki, or plain
old steak sauce.
Try adding small dough balls of biscuit mix for dumplings.
From: James H. McCullars
In addition to the ingredients you mentioned, I always use
onion, bell pepper, radishes, Lowry's Seasoned Salt (and/or
Lowry's Seasoned Pepper), and Worcestershire sauce. In
addition, I sometimes will use barbecue sauce and if
someone thinks to bring some along, sweet potatoes (try it!).
I have also seen other people use soy sauce, Tabasco, etc.
From: Juel A. Fitzgerald
Instead of salt and pepper, use seasonING salt and pepper.
This makes it a whole lot less bland. Of course you could
add worchester sauce AFTER you are done cooking for
those who like that.
From: Jeff Agle
One of my favorite additional ingredients in a foil dinner is a
dash (maybe a big dash) of Wyler's boullion granules. These
add significantly to the flavor. I typically use Seasoned Salt
instead of just plain salt. You also left out one of the main
flavor ingredients, Onions. Anything in the onion family can
add lots of flavor, try scallions or green onions if the boys are
a little squemish about yellow onions. Garlic (salt, powder,
crushed) can add a nice flavor.
CORNISH HEN
From: Michael C. Horowitz
At home, parboil (3 mins) a cornish hen. oil it up, salt and
pepper and wrap in foil. Cook as you would a foil pack (15
min/side). Do another pack of just thin sliced potatoes and
onion, salt/pepper with a bit of olive oil. Makes an
OUTSTANDING meal.
BTW, differentiate your foil pack by wrapping a length of foil
in with the folded seam; never an argument over who's pack it
is - Mike
PIZZA POCKET
From: Don Izard
I have seen a pizza pocket dinner, made with those
packages of 'flat' dough (those tubes from The Dough Boy).
You take the flat dough, and fill the center with pizza sauce,
peperoni, cheese, with optional mushroom, olives etc. Fold
it over to enclose the 'goodies' and wrap in 2 layers of
foil.
'BAKE' 10 minutes on each side, and you might have a pizza
pocket.
SEAFOOD DINNERS
From: Jim Sleezer
For variety, try peeled shrimp or scallops, snow peas, strips
of red pepper, sliced mushrooms, thin slice of ginger root.
This cooks rather quickly, usually in less than 10 minutes
depending on size of shrimp or scallops. Kids seldom like it .
. . it's too different.
Shark chunks cook up well with a thin slice of lemmon.
HAM DINNERS
From: Jim Sleezer
I have done chunks of ham, sweet potatoes (par boiled),
pineapple. As soon as it comes out of fire, I add a few mini
marshmallows on top.
From: Mark Michalski
Upside Down Ham:
Ham pieces or steak, Pinapple slices (or tidbits) dash of
teriyaki sauce (or marinade) and mixed vegetables to taste.
Ham & Potatoes Au Gratin:
Cubed Ham, chopped Potato, Onions, Grated cheese of your
choice.
CHICKEN DINNERS
From: Scott Miller
Try using boned chicken instead of hamburger. Cooking
time is the same, add a small amount of water or soy sauce
to replace the water found in hamburger.
From: Peter Van Houten
One of the best foil meals I had included a combination of
chicken breasts, shrimp, snow peas, celery, and bean
sprouts. Similar to a stir-fry. The meat was place on the
bottom (btw the chicken had been slightly cooked prior to
going), with the vegi's on top. I had a couple of dashes of
Teryaki sauce, some spices (tarragon and others from a
pre-mix spice jar).
Only exception was that I didn't turn it over, I let the vegi's
cook in the heat from the meat. They were still slightly
crunchy, almost steamed.
From: golden cliff
Lemon Chicken
Take a whole chicken.
Brush with melted butter.
Take a whole lemon, slice, squeeze juice over chicken.
Sprinkle generously with Lemon & Herb spice.
Put leftover lemon peel & pulp inside chicken with slices of
onion.
Wrap in foil. Cook until done. 40-60 minutes.
We also cook potatoes & onions in other foil packs.
For dessert. Take a banana, slice in lenghtwise in the peel.
Insert butter and brown sugar into the slit. Wrap & bake.
From: R. Edward Fickel
Try boneless chicken breasts, green peppers, onion, carrots,
potatoes (I think), mushrooms, in a cream of mushroom
sauce. They are cooked the same way as your foil packs,
but are gourmet quality!!
From: Wayne Hill
One that we tried is the chicken with instant rice and cream
of celery soup (undiluted). I thought it was good and it cooks
up quick. You can also try baked Apples with sugar, butter,
and cinnamon. Bisquick mix is good for individual biscuits
just coat the foil with butter or oil before you plop the biscuit
dough on the foil keeps it from sticking. Baked potatoes are
good and you can put cheese,butter,etc on after they are
cooked.
One other point in case you are not aware, use hard wood for
making your charcoal resinous wood like pine or cedar
doesn't make long lasting charcoal.
FOIL FAJITAS
From: Mark Michalski
Marinated Fajita Meat (Beef or Chicken), Onions, Green
Peppers. Serve on tortillas with cheese, salsa, etc....
STUFFED POTATOES
From: Mark Michalski
Core small to medium potato, insert a small pre-cooked
sausage or weiner. Wrap in foil, set in hot ashes to bake.
Takes 45-90 minutes to cook. Remove and slice top and add
cheese, chili or fixins of your choice.
HOBO POPCORN
From: Mark Michalski
In center of 18" x 18" square of heavy or doubled foil, place
one tspoon of oil and one tbspoon of popcorn. Bring foil
corners together to make a pouch. Seal the edges by
folding, but allow room for the popcorn to pop. Tie each
pouch to a long stick with a string and hold the pouch over
the hot coals. Shake constantly until all the corn has
popped. Season with salt and margerine. Or soy sauce, or
melted chocolate, or melted peanut butter, or melted
caramels or use as a base for chili.
PORTABLE CHILI
From: Carol Eichinger
Cook up a pot of chili (homemade or canned). Buy individual
size bags of Doritos or something similar. Cut an X on front
of bag and open. Put chili on top of the chips, and shredded
cheese. And you have portable lunchtime nachos/tacos.
This was in my Crafting Traditions Magazine.
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.)
========================================
FOIL COOKERY HANDBOOK
From: Jess Olonoff
With Thanks to The Indian Nations Council Pow-Wow Book
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.
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.
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.
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