Foil Dinners For Eight Recipe
Ingredients
| 3 lbs round steak, 1/2 inch thick | ||
| Meat | 2 Teaspoon | |
| Onion soup mix package | 1 , dehydrated | |
| Water | 1/2 Cup (16 tbs) | |
| 8 small new potatoes, sliced | ||
| 8 rings green pepper, 1/4 inch thick | ||
| Spanish onion slice | 8 | |
| Mushrooms | 1/2 Pound | |
| Melted butter | 1/4 Cup (16 tbs) | |
| 8 squares of heavy-duty foil | ||
Directions
Cut the meat in 8 serving pieces.
Sprinkle both sides with meat tenderizer and prick well with a fork.
Refrigerate overnight or cover with waxed paper and leave at room temperature for an hour.
Place a serving of meat in the centre of a square of heavy foil and cup the edges.
Mix the soup and water together and spread a tablespoon of the mixture over the meat.
Add a few slices new potato, a green pepper ring, onion slice and 3 or 4 mushrooms.
Sprinkle with a little butter.
Bring edges up and fold them together in drugstore-style wrap.
Fold the ends to make an airtight seal.
Bake on the grill over hot coals for 50 minutes to 1 hour.
Turn the packages over several times during cooking.
Eat right from the foil with tomato-and-let-tuce sandwiches, or buttered rye bread, pickles and coleslaw.
Sprinkle both sides with meat tenderizer and prick well with a fork.
Refrigerate overnight or cover with waxed paper and leave at room temperature for an hour.
Place a serving of meat in the centre of a square of heavy foil and cup the edges.
Mix the soup and water together and spread a tablespoon of the mixture over the meat.
Add a few slices new potato, a green pepper ring, onion slice and 3 or 4 mushrooms.
Sprinkle with a little butter.
Bring edges up and fold them together in drugstore-style wrap.
Fold the ends to make an airtight seal.
Bake on the grill over hot coals for 50 minutes to 1 hour.
Turn the packages over several times during cooking.
Eat right from the foil with tomato-and-let-tuce sandwiches, or buttered rye bread, pickles and coleslaw.
Chef
