Foil Cooking

Foil Cooking Recipes

Camp Sayer's Cannon Balls

Troop 12 came up with their own style of a scouting favorite during a campout at Camp Sayer, Milton, Mass.

Ingredients:
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4 large Bermuda Onions
1/2 lb. Lean Hamburger
2 cups Cooked Rice
8 oz. Shredded Cheddar Cheese
Salt & Pepper to taste
Hot Sauce

Directions:
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Take the onions and hollow out the centers. Leave the husk on and make sure you don't break through the onion. Chop up some of the onion center and added to hamburger with your salt & pepper. Cook up meat in frying pan till done. Add rice and half the cheddar cheese. Stuff mixture into onions and wrap with foil. Place the cannon balls on hot coals for half an hour. Turn them every ten minutes to help cook evenly.

When done add your favorite hot sauce (optional) and top with the remainder of the cheddar cheese.

Foil Pack - Southwestern Potatoes:

Ingredients:

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1 sheet (18 x 24 inches) Reynolds Wrap Heavy Duty Aluminum Foil
1 medium onion, thinly sliced
4 medium potatoes, cut in 1/2-inch cubes
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 can (4.5 oz.) chopped green chilies, undrained
1 cup shredded Cheddar cheese
Salsa, chopped fresh cilantro, sour cream

Directions:
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PREHEAT oven to 450 deg F or grill to medium-high or use a campfire that has burned down to hot coals.

Spray the side of the foil that will come in contact the food with nonstick cooking spray.

CENTER onions on sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Top with potatoes. Combine seasoned salt, chili powder and cumin; sprinkle over potatoes. Top with green chilies.

BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.

BAKE 30 to 35 minutes on a cookie sheet in oven OR GRILL 15 to 18 minutes in covered grill.

Sprinkle potatoes with cheese. Let stand about 2 minutes until cheese melts. Serve with salsa, chopped fresh cilantro and sour cream.