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Foil Dinners For Eight Recipe
|Round steak||3 Pound (1/2 Inch Thick)|
|Meat tenderizer||2 Teaspoon|
|Dehydrated onion soup mix||2 Ounce, dehydrated (1 Package)|
|Water||1⁄2 Cup (8 tbs)|
|New potatoes||8 Small, sliced|
|Green pepper rings||8 (1/4 Inch Thick)|
|Sliced spanish onion||8 (8 Slices)|
|Fresh mushrooms||1⁄2 Pound|
|Melted butter||1⁄4 Cup (4 tbs)|
Calories 481 Calories from Fat 176
% Daily Value*
Total Fat 20 g30.3%
Saturated Fat 9.1 g45.5%
Trans Fat 0 g
Cholesterol 83.5 mg
Sodium 1249.5 mg52.1%
Total Carbohydrates 33 g11.1%
Dietary Fiber 5.4 g21.4%
Sugars 6.7 g
Protein 40 g80.2%
Vitamin A 3.8% Vitamin C 41.4%
Calcium 9.7% Iron 11.3%
*Based on a 2000 Calorie diet
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.